Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts
Deconstructed Tuna Burger Bento
Labels:
alfalfa shoots,
blueberries,
bread,
carrot,
leek,
litchi,
pomegrenate,
rucola,
savoury cake,
tuna
·
Long time no see !
I know I have gone MIA for a while but bento is like a healthy addiction and although there might be times that you don't feel like making them anymore, you know you'll always go back to it in the end. I am no exception to the rule, thankfully ... or unfortunately, that's for you to decided. :o)
Anyway, for lunch today I brought this bento to the office. The box is new and I scored it for just 2 EUR. I liked the fact that although it was still my favourite single tier set-up, it still allowed some clean separation of the different elements composing my lunch.
Stuffed Zucchini Bento
Labels:
apricot,
blackberries,
blueberries,
peach,
plum,
strawberries,
tagliatelle,
tomato,
zucchini
·
For lunch today, I have the leftovers from last night's dinner. I found some round zucchini during grocery shopping, so I immediately knew what to make : zucchini stuffed with ground pork/beef with tagliatelle and a sauce of tomato and the zucchini innards. A guaranteed success dish at our place.
For dessert and snack, I have a bunch of fresh fruits : apricot, plum, strawberries, blackberries, blueberries and half a saturn peach.
I wish you all a great start of the new week and ...
Bon appetit.
Falafel bento
Labels:
bell pepper,
blackberries,
blueberries,
brocoli,
carrot,
cauliflower,
falafel,
orange,
pomegranate,
radish,
strawberries
·
A quick bento for lunch today, because I just wasn't up to cooking up something special last night. So, I have some taboule (couscous with cucumber, tomato and spring onion), store bought falafel, curried cauliflower with carrots, brocoli and bell pepper on top and for dessert the regular red and black fruits.
Bon appetit.
Ginger pork bento
Labels:
apple,
blackberries,
blueberries,
carrot,
cauliflower,
ginger pork,
grapes,
orange,
pomegranate,
radish,
strawberries
·
I am not really happy with the looks of this bento. Kind of like the pull apart bread of this weekend : lovely taste but horrible looks.
In this bento I have some ginger pork (recipe in this old post), potatoes, curried cauliflower, carrot swirls, cherry tomato and radishes. Fruits are well represented with strawberries, cara cara oranges, white and black grapes, blue and blackberries, a piece of apple and some pomegranate seeds.
Hello Monday. Welcome back to the rat race.
Nameless Bento
Labels:
black rice,
blackberries,
blueberries,
brocoli,
brussels sprout,
carrot,
grapes,
green asparagus,
onigiri,
pomegranate,
purple rice,
ramiro pepper,
snow peas
·
I couldn't think of any name for this bento a there isn't really anything that sticks out or characterises it. It has all the usual vegetables that are crowding my fridge (brussels sprouts, ramiro pepper, snow peas, asparagus, carrots, brocoli, mini corn) which accompanied by a purple rice onigiri and some veal. Fruits are all blue and red today : grapes, blueberies, blackberries, strawberry and pomegranate seeds.
This will be my last bento of the week. We are having our annual New Year's lunch with the whole office tomorrow in some fancy restaurant, so I don't have to prepare anything for lunch.
Nothing left to do, but to wish you all a great weekend.
See you back on Monday.
Shrimp Stirfry Bento
Labels:
apple,
blackberries,
blueberries,
carrot,
clementine,
noodles,
orange,
oyster mushroom,
pomegranate,
radish,
shrimp,
stirfry,
strawberries,
zucchini
·
Again pressed for time last night, so the bento is again an easy stirfry one. The noodles are a killer for my diet, but they are so good :o)
Besides the obvious shrimp, the stirfry also has cabbage, zucchini, carrot, onion, mushrooms and leek. I added some black bean sauce to the stirfry for a bit of extra flavour.
Second tier is all fruit : cara cara orange, apple, redcurrant, blueberries, blackberries, pomegranate seeds, strawberries and clementine.
Bon appetit.
Scaloppina alla Milanese bento
Labels:
apple,
blackberries,
blueberries,
brocoli,
brussels sprout,
carrot,
cauliflower,
clementine,
corn,
grapes,
green asparagus,
green beans,
pomegranate,
purple rice,
radish,
redcurrant,
snow peas,
strawberries
·
I hope you all had a great weekend. I spent a nice couple of days off work but am not really looking forward to getting back into the rat race. In order to cheer me up a bit (much needed on this cold and windy winter day, I put lots of vibrant, colourful foods in my bento.
In this Monday bento, I have scaloppina alla Milanese, some black/purple rice (which will probably be a regular this week as I made a batch of it on Sunday), assorted steamed veggies (cauliflower, brocoli, carrots, brussels sprouts, mini corn, snow peas, green beans, green asparagus), radishes and cherry tomatoes. My daily fruit vitamins come from white grapes, clementine wedges, apple, strawberries, blackberries, blueberries, redcurrant and pomegranate seeds).
Bon appetit !
Perle d'Asie Bento
Labels:
apple,
beef,
black rice,
blackberries,
blueberries,
chicken,
ginger pork,
grapes,
scampi,
strawberries
·
I didn't feel like cooking last night, so when I got an last minute invitation to come over for some Chinese takeout at a friend's, I couldn't pass on the occasion. Moreover, as there usually is always more than enough for the next day, I came over carrying an empty box (very subtle :o)) So I spent not only a very nice evening over a tasty meal, I also came home with a full bento.
And that is what I am having for lunch today (counter clockwise) : yellow curry scampis, cantonese rice, beef with vegetables and the last section has lacquered pork and lemongrass chicken. The only "homemade" part is the fruit section although I have to admit that not too much effort went into this neither : grapes, blueberries, blackberries, strawberries and a few apple slices.
請慢用 (-> should be "bon appetit" in Chinese).
Have a nice week everybody !
Frigo Pulito Capellini Bento
Labels:
apple,
bell pepper,
blackberries,
blueberries,
cappellini,
carrot,
grapes,
peach,
pork,
snow peas,
strawberries,
witloof,
zucchini
·
Ok, so I could have called this bento "Fridge Clean Out Pasta Bento" but somehow, that doesn't sounds as good as the Italian version, does it? :o)
It's Friday again (yay), so I'll be going for groceries tonight and in order to make some room for the fresh stuff, I needed to clean out the fridge of all bits and pieces of vegetables I still had in there. The result was this maybe not very attractive looking, but nevertheless tasty pasta dish.
I have some capellini pasta coated with tomato sauce, all kind of veggies (endives, zucchini, bell pepper, snow peas, eggplant, carrots) and finally some pork dices for proteins.
The sweet section features my regular fruit selection : white and black grapes, peach, strawberry, blueberries, blackberries and a apple square.
And that's it for this week. Only have one more thing to do and that is telling you to
See you next week !
Chicken Sausage Bento
Labels:
apple,
bell pepper,
blackberries,
blueberries,
brocoli,
carrot,
cheese,
cherry tomatoes,
chicken chipolata,
grapes,
peach,
radish,
scallion,
snow peas,
strawberries,
witloof,
zucchini
·
Another day, another bento. And for today's lunch I dusted off my sakura box which had been laying fornlorn in the bento cabinet for these last few months.
In this single tier box I squeezed in everything I will be eating today : a stirfry of all the veggies I had in the fridge (i.e. carrots, zucchini, bell pepper, endives, snowpeas, spring onions), a steamed broccoli roset topped with a cheese maple leaf, a diced up chicken chipolata, some grenaille potatoes with a cherry tomato on top and a radish for decoration. I also packed my usual fruit selection (the advantage of summer and its abundant supply) : white peach, strawberries, apple, white and black grapes, blueberries and blackberries.
Bon appetit.
Terriyaki Turkey Bento
Labels:
apple,
bell pepper,
blackberries,
blueberries,
carrot,
cheese,
cherry tomatoes,
grapes,
nectarine,
peach,
radish,
scallion,
snow peas,
strawberries,
turkey,
witloof
·
Today's bento is already looking a bit better than yesterday's (if I may say so myself). Proof that I am slowly getting back in a certain routine :o)
Bottom tier has terriyaki turkey (I was planning to make duck but they were sold out), glazed carrots, a bell pepper/snowpeas/endives/spring onion stirfry, some grenaille potatoes and radishes and cherry tomatoes for decoration. I also added a little container of orange sauce (I deglazed the frying pan with some orange juice after frying the turkey).
Top tier holds the dessert and snack section : white peach, nectarine, strawberries, pink lady apple (my fave), white and black grapes, blueberries and blackberries, a piece of Camembert, and two mini tartines russes. I don't know how they are called in English, literally translated these are "Russian sandwiches", basically two crispy biscuit slices with some buttercream in between. Yumm.
Usually, I don't use a same box two days in a row but as I am housesitting for my parents at the moment (who are enjoying some happy time far from cold and rainy Belgium) my packing possibilities are rather limited. I already dragged along my "bento accessories" storage box, so I couldn't take all my bentos with me as well. I'll try to pick up a couple of other ones at home tonight, so I break the monotony. Somehow the vivid red of this box, is just too much for the camera to handle.
Talking about boxes, I encountered some wonderful boxes and tiffins while perusing some (food) blogs yesterday and a couple of them just scream out "come and get me". I don't know how long I will be able to resist their siren song, but I will do my best. And because shared happiness is always better, these are the ones I am talking about.
First of all, this gorgeous handpainted Lolita tiffin on sale at monbento.com. The price is steep and its volume and weight quite impressive, but you have to admit that this stunning container is one of those "got to have".
The second box that charmed me is the Jenggala Rantang from the Indonesian factory Jenggala Keramik Bali. Unfortunately the post on Decorablog dates from last year and I couldn't find this ceramic and wooden box anymore in Jenggala's online catalogue. At 32 EUR, it would have been a wonderful addition to my growing collection. Maybe I'll get lucky on ebay. Anyway, this is what this beauty looks like. If anyone sees it on sale somewhere, please drop me a line.
Until tomorrow, enjoy your bentos ! :o)
Ginger Pork Bento
Labels:
apple,
blackberries,
blueberries,
brocoli,
cauliflower,
cherry tomatoes,
ginger pork,
grapes,
green asparagus,
green beans,
olives,
orange,
pomegranate,
potato,
radish
·
Because I still had ginger to use before it went stale, I decided to make some ginger pork for my bento last night. It's an recipe I already used for bento (and which you can find here). This time I did as Maki suggested in her book and coated some new potatoes with the ginger sauce, to accompany the meat. It smelled divine and I am sure the taste will be equally satisfying. In between the gingery elements, I added green beans, green asparagus tips, some broccoli rosets, radish, a mini cauliflower, a cherry tomato and a few olives (inspired by Ohayobento's post from yesterday). The WW total for today is 7 propoints.
As I am still battling the nasty germs, I stocked up on as many fruit vitamins as possible : white grapes, blueberries, blackberries, apple bunnies, blood orange slices, pomegranate seeds and some dried fruits (pineapple, papya, cranberries, banana).
Wishing everybody a healthy bento lunch today !
Bon appetit
Chicken Burger Bento
Labels:
apple,
blackberries,
blueberries,
chicken,
clementine,
grapes,
pomegranate,
strawberries,
witloof
·
I spent the whole weekend being sick and feeling miserable, so I was not really in the mood to make an elaborate bento last night. The savoury part only has some steamed potatoes, mini chicken burgers and braised mini endives (witloof). Considering that the only ingredients to be counted are the cooking oil, potatoes and chicken burgers, this bento is very low on points, only 5 WW propoints.
As I need as much vitamins as I can get at the moment, I packed the second tier full of fruits : white grapes, blueberries, blackberries, strawberries, apple, clementine wedges and some pomegranate seeds. With all this healthy stuff, I should be back to good health in no time.
No bento post tomorrow as I am having a business lunch then and I can't really show up at the restaurant with my bento and furoshiki :o) But I'll be back on Wednesday.
Meanwhile, bon appetit !
Salade Liegeoise Bento
Labels:
apple,
banana,
bean sprouts,
blackberries,
blueberries,
carrot,
clementine,
grapes,
green asparagus,
green beans,
ham,
potato,
radish,
ramiro pepper,
stirfry
·
As I was feeling a bit under the weather last night (and unfortunately not any better today), I didn't feel like whipping up something extra special for my bento. Quick and tasty were my only objectives. So I opted for another typical Belgian dish to add to my bento : Salade Liegeoise, although in a slightly less calorific version.
Salade Liegeoise, is a one pan dish that is usually eaten hot, but which you can eat at room temperature too so perfect for bento. It is a mix of green beans, potatoes, onions and bacon although I substituted the bacon by diced ham. I didn't know it was "popular" outside my little country's frontiers, but apparently the recipe even made it to the New York Times at one point :o)
So, for lunch today I have : some salade Liegeoise, more ramiro pepper/beansprouts stirfy, carrot kinpira, a few green asparagus tips, a few radishes for decoration and some zucchini slices as a baran. Like the previous days, the fruity vitamins consist of strawberries, white grapes, blackberries, blueberries, apple, half a banana and a few clementine wedges.
As the only ingredients to be counted are the oil, potatoes and ham, this bento is very low on points, only 6 WW propoints.
This also happens to be my last bento for this work week, as we are having or corporate New Year's Lunch tomorrow at noon and I don't have to pack anything.
See you all next week and I hope you'll have a great weekend!
Vegetarian bento
I'm having a vegetarian bento for my midweek lunchbreak, as I still had some vegetarian "meatballs" in the fridge that had to be consumed by today. Even though I couldn't possibly do without meat or fish, I appreciate the vegetarian alternative every now and then.
My sakura bento has some of these "meatballs", white rice topped with green asparagus and a cheese sakura, a beansprouts/ramiro pepper stirfry, carrot kinpira (recipe here) and more steamed veggies (romanesco, cauliflower, green beans, zucchini). The fruit section has like most days, strawberries, white grapes, blackberries, blueberries and a few clementine wedges.
And like yesterday's bento, this one also totals a value of 9,5 WW propoints.
Smakelijk !
Thai Green Curry Chicken bento
Labels:
apple,
bell pepper,
bento,
blueberries,
carrot,
chicken,
daikon,
edamame,
grapes,
green beans,
redcurrant,
spring roll,
strawberries,
white rice
·
The last day of the week brings more Asian flavours in my bento. For me savoury, "exotic" foods are the perfect remedy to forget about the grey and cold weather outside : sunshine in a box :o) And Lord knows, we could use some cheering up on the weather department.
So, for today's bento, I came back to the M4SB, an old time favourite. It holds white basmati rice sprinkled with sesame seeds, thai green curry chicken (with peppers and green beens), a carrot/daikon/edamame salad, with some leftover springrolls and of course the usual fruits. It was the first time I tried packing leftover springrolls and I was quite disappointed that they turned out to be completely soggy by lunchtime. The taste was still OK, but texture left a lot to be desired.
How to Thai Green Curry Chicken :
[Green curry chicken recipe will be added later tonight]
Have a nice weekend and see you back on Monday ! :o)
Ginger pork bento
Labels:
apple,
bean sprouts,
blackberries,
blueberries,
brocoli,
carrot,
cherry tomatoes,
ginger pork,
grapes,
kiwiberries,
ramiro pepper,
redcurrant,
strawberries,
white rice
·
Multiple postings on the same day, don't worry ... it won't become a habit. :o) Sukiyaki style bento was my lunch on Monday, no bento on Tuesday (aftermath of the unwanted visit), and today I had this delicious ginger pork at lunchtime.
It was also the first outing of my new purple Bento Color Box, with its tree separate tiers. The box turned out to be a bit smaller than I expected (although it still holds 650 ml), so there wasn't a lot of room of embellishments, which can be an advantage when you're uninspired :o)
The bottom (and largest) tier held white rice with carrot slices for colour, alongside some broccoli and a cherry tomato. The next compartment has a beansprout/ramiro pepper stirfry and the ginger pork giving the bento its name. The top and final tier housed the sweet finish of any good lunch : some fresh fruits.
How to "ginger pork" :
Again a recipe from my new favourite bentobook JustBento. :o)
Ingredients :
* 100g thinly sliced pork
* 1/2 Tbsp fresh grated ginger
* 2 tbs soy sauce
* 1 tbs mirin
* 1 tbs sake
Fry the pork in a little bit of oil, until each side is browned. Remove the meat from the pan and wipe the pan with a paper towel. Add the other ingredients and bring to a boil. Add the reserved meat to the pan, in order to coat it with the sauce.
Show-off of the new bento :
Sukiyaki style beef bento
Labels:
beef,
blackberries,
blueberries,
carrot,
enoki,
kiwiberries,
leek,
plum,
radish,
redcurrant,
shitake,
snow peas,
strawberries
·
A rather straigthforward bento, to get the groove back : sukiyaki style beef on a bed of rice, topped of with some carrots, snowpeas and radishes for that essential dash of colour. And a little sidecar filled with fruity vitamins.
How to sukiyaki style beef :
I can't take credit for this recipe as I found it in Maki's JustBento book (which is a fab book btw, go out and buy it, you won't be disappointed :o) )
Ingredients:
* enoki mushrooms (+/- 90g)
* 10 cm thinly sliced leek (white part)
* 2 fresh shiitake, sliced without stem
* 100g thinly sliced beef
* 1 Tbsp (brown) sugar
* 60ml dashi stock
* 2 Tbsp soy sauce
* 1 Tbsp mirin
* 1 Tbsp saké
Remove the stuck together roots from the enoki and separate them. Heat a bit of oil in a pan and sauté the leek until limp. Add the enoki en shiitake and sauté further for 4 minutes. Add the beef and sugar and stirfry until the meat starts to brown. Add all the other ingredients and cook for an additional 4 minutes. Done.
My apprehension was totally unjustified: not only did I fold the box in a record time, it is also nicely sized (640ml), microwave safe and didn't leak at all (although I have to add that using common sense, I didn't transport it upside down). Compared to other boxes, this one is cheap, easy to use and doesn't take up a lot of room in the cupboard (reason to buy more of them? :o) ), so don't hesitate to get one.
Peas & ricotta moelleux bento
Labels:
blueberries,
brocoli,
brussels sprout,
cantaloup melon,
cherry tomatoes,
cordon bleu,
grapes,
green asparagus,
moelleux,
nectarine,
orange,
white rice
·
Another day, another bento ... and we're Thursday again already. The weekend is almost there ... I can smell its sweet scent, beckoning me :o) But I still have to more working days to go, which will need lunch-boxes.
Today's bento has a moelleux as center piece. I looked for the correct English word, but couldn't find it. A moelleux is in fact a cake with a soft core. The most famous example would be a moelleux au chocolat, a chocolate cake with a gooey centre. The cake in the bento is a savoury variation of that concept, although the core is clearly not runny like the chocolate version. The recipe for these cakes can be found below.
My bento has white rice with green asparagus layered on top, brussels sprouts, steamed broccoli, a moelleux with ricotto and peas, and some cordon bleu pieces (breaded veal scallop with gruyère and ham in the centre). The vitamins can be found in grapes, blueberries, nectarine, oranges and cantaloup balls.
The second bento has the same ingredients except for the veggies, because brussels sprouts are a no-no in my other half's bento and Sweetie isn't too fond of broccoli neither. So I replaced those by green beans, snow peas and sugar snaps ... also green greens, but different ones.
Ingredients :
* 100g (frozen) peas
* 140g ricotta
* 3 eggs
* 20g grated cheese (gruyère)
* 60g all purpose flour
* 25 cl milk
* 40g demi-sel butter (i.e.lightly salted butter)
* salt & pepper
Cook the peas in salted boiling water for 10 minutes. Drain and mash them and mix with the ricotta.
Preheat the oven to 210°C.
In a bowl, wisk the eggs as it to make scrambled eggs. Add progressively the sifted flour, while mixing with a fork.
In a pan heat the milk with the diced butter. When the butter has melted, pour the warm milk in the bowl with the egg/flour mixture. Mix and add the peas/ricotta mash. Mix again and season with pepper.
Pour the dough into 9 individual recipients, sprinkle with the grated cheese.
Bake for approximately 20 minutes (according to the size of your molds).
Let them cool slightly before taking them out of the molds.
My talented bento friend Lia from MyBentolicious surprised me yet again by passing on two awards to me. I'm paying it forward to all my fellow bentoists whose blogs are such an inspiration to me. Feel free to grab the badges here :o)
Empanada de atún bento
Labels:
bento,
blueberries,
cantaloup melon,
cherry tomatoes,
cucumber,
empanada,
grapes,
lettuce,
mozarella,
nectarine,
olives,
orange,
radish
·
Spanish flavours in today's lunch, as I decided to make empanadas de atún last night to pack in our bento boxes. As it was a kind of a "spur of the moment" idea, I didn't have the time to make it completely from scratch as my MIL used to do. Luckily for me, the "organised business woman" I am, has everything she needs in her fridge and cupboard to produce these savoury pastries in a relatively short time.
As my (Spanish) Sweetie grew up with these flavours and with MIL's comida casera, cooking up a Spanish dish is always a bit tricky. No matter what I do, I'll never make things exactly the way she did. And as she sadly passed away a few years ago, I can't ask her for advice anymore neither. Nevertheless, I had to shoo someone out of the kitchen last night, who had picked up the familiar scent, trailed it back to the kitchen and was intent on stealing a few scraps out of the hot pan. I guess I can consider that a compliment :o)
So both our bento have an empanada de atún on a bed of young lettuce leaves, radishes, cucumber, tomato/mozzarella skewers and a green olives skewer. It's nice to include raw veggies again, it reminds me that sunny days are on their way and that it will soon be BBQ weather again :o)
The dessert section has grapes, cantaloup balls, orange parts, nectarine and blueberries.
How-to speedy Empanada de Atún :
Ingredients for 8 empanadas:
* 3 garlic cloves (or less, if you're not a garlic fan as we are)
* 2 red onions
* 400g of canned tuna (I used tuna in olive oil, but on brine would work too)
* 2 (bell) peppers (traditionally you'd use green ones, but I used the two red ramiro peppers I had in the fridge)
* 1 jar (400 ml) of tomate frito (my fave brand : Solis)
* 2 hardboiled eggs
* 1 egg
* 2 puff pastry sheets
Preheat the oven to 200°C.
Dice the onions and peppers and finely chop the garlic. In a skillet, fry the onions and garlic in a bit of olive oil, and add the peppers when the onions have glazed over.
Once the peppers are starting to tender, add the tomate frito and let it simmer for a while on low heat.
Meanwhile, drain the tuna and crumble it. Chop up the hardboiled eggs and add them together with the crumbled tuna to the tomate frito. Stir all the ingredients together and let it simmer a while longer. Season to taste with salt and pepper. Remove from heat and let cool a bit. The filling should now be rather consistent and not watery or liquid.
Roll out the pastry sheets. The ones I had in the fridge were round ones, which aren't the easiest to use. If you make your own pastry dough you can make roll it out in a sheet, cut out round shapes, reshape the remaining dough into a new flat sheet, cut out again, etc. (empanadas are normally presented as half circles, like goyza)... But I just cut the round doughs in four, filled them and then (painstakingly) tried to close them.
Whisk the egg and brush it on top of the empanadas, before putting them in the oven for about half an hour (depending on your oven).
The empanadas are delicious hot and cold, which makes them ideal for bento.
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