Showing posts with label snow peas. Show all posts
Showing posts with label snow peas. Show all posts
Ham & Veggie Stirfry Bento
Because I had a lot of different vegetables left in the fridge and the weekend is already looming closer, I decided to use them in a stirfry with some noodles. So in this stirfry, you find (besides the udon noodles) ham cubes, zucchini, eggplant, green asparagus, snow peas, spring onion, a mini corncob, a few shiitake and the last shimeji.
For dessert, I packed an apricot, a few lychees, a saturn peach, white grapes and half an apple.
Bon appetit.
Terriyaki Beef Bento
Labels:
apple,
apricot,
banana,
bean sprouts,
beef,
mushroom,
snow peas,
strawberries
·
Another day, another lunchbox ... and this one has an old favourite (and regular feature in my bento), Terriyaki Beef (incidentally also the leftovers from yesterday's dinner).
I took out my three tier purple box again and filled it with all this yummy goodness. My terriyaki stirfry has beef (obviously), snowpeas, bean sprouts, spring onions and mushrooms. I was unable to find any shitake at the supermarket and had to make do with ordinary brown mushrooms. I guess they might be out of season, after all mushrooms are more of a autumn vegetable.
The stirfry is accompanied by some white rice sprinkled with carrot pieces in a second tier and the last tier has half a banana, some strawberries, half an apricot and an apple quarter.
Itadakimasu !
Beef chimichurri bento
Labels:
apricot,
beef,
bell pepper,
clafoutis,
corn,
plum,
snow peas,
strawberries
·
After a long hiatus, I am back to bento (again). I need to get on the diet train (again) as well, so doing both at the same time seems appropriate.
For lunch today, I have the leftovers from last night's dinner : Beef Chimichurri. I doubt that it is the true version of the Argentinian dish, but it's the one I make and that is liked by all joining me at the dinner table. Looking back to my last post back in February, it seems I am still on my tour around the world. :o)
So in the bottom tier, beef chimichurri with snowpeas, corn and red bell pepper, accompanied by rice, a small sauce container and a little cucumber skewer for decoration. In the top tier, I have two mini strawberry clafoutis I made yesterday, as well as the usual fruity vitamins i.e. apple, apricot, plum and strawberries.
Buen provecho.
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.
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 !
Brocoli Stoemp Bento
Labels:
apple,
brocoli,
brussels sprout,
carrot,
chicken chipolata,
clementine,
grapes,
green beans,
kiwi,
manchego,
mushroom,
potato,
snow peas
·
Sakura bento again today and I carried the sakura theme into the food as well. My sakura cutter is my favourite of the bunch, simple but pretty. :o)
As for the contents of today's lunch, I have brocoli stoemp (for more info on stoemp, you can check out this old post), topped with cheese sakura. All around there : diced up chicken chipolata, the usual steamed vegetables (brussels sprouts, snowpeas, green beans, sakura carrots and mushrooms). The fruity vitamin section features grapes, apple, kiwi and clementine.
Bon appetit.
Terriyaki Beef Bento
Labels:
apple,
beef,
blood orange,
brocoli,
carrot,
cherry tomatoes,
grapes,
green asparagus,
green beans,
kiwi,
mushroom,
potato,
radish,
snow peas
·
Strange how despite the numerous amounts of bento boxes in my cupboard, I usually end up using the same ones over and over again. So unsurprisingly, I grabbed the M4SB again today. I think what I like most about that box is that I can keep everything nicely separate, sometimes colour coordinated, but always looking neat. Someone told me yesterday that I am a control freak with a longing for things to be square and orderly. Maybe that's the reason that my bentos look the way they do. :o)
Anyway, today's bento has some boiled potatoes, an assortment of steamed greens (brocoli, green beans, snowpeas, asparagus), carrot sticks, a mushroom skewer and cherry tomato, terriyaki beef and a sweet section for dessert (golden kiwi, white grapes, apple slices and a piece of blood orange).
Hump day today ... and I am already starting to look forward to the weekend. :o)
Happy Wednesday everyone.
Vegetable méli-mélo bento
Labels:
apple,
babybel cheese,
brocoli,
carrot,
cherry tomatoes,
chicken,
clementine,
grapes,
green asparagus,
mushroom,
snow peas,
sugar snaps
·
Lots of vegetables in today's bento, hence the title. Next to some chicken patties, I have two brocoli rosets, mini corn cobs, green asparagus, sugarsnaps, snowpeas, carrots, a couple of mushrooms and cherry tomatoes for that necessary splash of colour. Dessert is the same as yesterday : clementine, apple, grapes and a mini babybel cheese.
Bon appetit.
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)
Terriyaki Pork Noodle Bento
Works are being executed in the kitchen since last week and I think that at least for the rest of the week or so, I will be without a cooker. I only have the microwave, the oven and (lucky me) an electric wok to prepare dinner right now. As these works weren't really planned (gas leak), last week was a bit of a balancing act in the gourmet department and preparing bentos wasn't high on the priority list. Nevertheless eating sandwiches for lunch is becoming a bit boring, so I tried to make myself again a bento for the first day of the week.
As usual my two tier bento has a savoury and a sweet compartment. The savoury tier consists of a noodle terriyaki pork stirfry with snowpeas, yellow bellpepper, mushrooms and a bit of green cabbage with a cheese sakura for decoration. The fruity vitamins for Monday are white grapes, orange, pear and kiwi slices and a piece of apple with a sakura cutout.
So no special pink bento or hearts galore, but nonetheless I wish everybody out there a
Chicken Sausage Bento
Labels:
banana,
clementine,
cucumber,
edamame,
grapes,
green asparagus,
potato,
romanesco,
sausage,
snow peas,
strawberries
·
First of all, yes I am aware that the furoshiki I used as a background is in bad need of ironing, but as the main focus of the picture is supposed to be the bento, I thought that all in all it didn't look too bad. Call it artistic freedom :o)
When looking at all the bento boxes last night and considering which one to pick for today's lunch, I was again drawn to my favourite M4SB, with its colourful compartments. As usual I didn't really plan on the box to be (rather) colour coordinated but halfway through packing, I realised I was doing it again ... OCD anyone? :o)
Anyway, today I will be having a sliced up chicken sausage, green veggies (being romanesco, edamame, snowpeas, cucumber slices and green asparagus tips), steamed potatoes with spring onion and the usual fruit selection i.e. grapes, clementine, strawberries and two banana chip slices.
And all this for a total points value of 9,5 WW propoints.
Bon appetit !
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.
St. Patrick's Day bento
Labels:
apple,
bell pepper,
brocoli,
brocolini,
cucumber,
green asparagus,
iceberg lettuce,
kiwi,
kiwiberries,
olives,
pak choi,
snow peas,
sprouts,
sugar snaps
·
Not a drop of Irish blood is running through my veins, nor is Lá Fhéile Pádraig celebrated around these parts, but any holiday involving drinks, food and having a jolly good time in general is worth dedicating a bento to :o)
In my pursuit of using green items, I clearly went "a bit" overboard but the sun is shining, trees are budding, the birdies are singing to their heart's content and they even announced a peak of 18°C for tomorrow, so I think I am entitled to some green euphoria :o)
My Paddy Day bento has green rice (coloured using Maki's technique posted on JustBento.com) with a cucumber peel shamrock in a green lettuce cradle, brocolini, asperagus, baby pak choi, brocoli sprouts, leftover sausage covered with snowpeas, goat cheese maki and a orange bell pepper heart for that dash of colour. :o)
The fruit section is equally green with granny apple, grapes, kiwi slices and kiwi berries, separated from the rest with cucumber baran. And for the final touch, as Easter is nearing, pistacchio Easter eggs :o)
Sweetie's bento is also ... green, what did you expect? :o) It has as usual roughly the same ingredients : green rice with a cucumber peel shamrock, leftover sausage, snowpeas & sugarsnaps, goat cheese maki, carrot slices and orange bell pepper hearts. On the other side of the cucumber baran : granny apple, grapes, nashi, kiwi slices, kiwi berries and a little Easter egg.
Lemongrass scampi & beef/pork patty bento
Labels:
apple,
beef,
bell pepper,
bento,
brocolini,
carrot,
cherry tomatoes,
clementine,
grapes,
green asparagus,
iceberg lettuce,
mozarella,
nashi,
plum,
snow peas,
sugar snaps
·
Two slightly different bento for me and P. today, as both the scampi and the minced meat had to be cooked up before they turned bad. I know that the date on the packages is indicative and says "best before" and not "unfit for consumption after", but still, I don't like taking risks.
My faithful sakura bento (I love that one so much, I keep using this one every single time) has some white rice topped with bellpepper flowers, scampis stirfried with scallions and lemongrass surrounded by carrot baran, a cherry tomato, brocolini and green asperagus covered with snowpeas, some cauliflower roses and carrot kinpira to the left. The whole veggie section is separated from the fruits by red lettuce leafs, and those fruits are the usual clementine, grapes, plums and nectarine.
P. has a lunch bento and a dessert sidecar today. The lunch bento consists of beef/pork patties with scallion and red onion, white rice topped with red pepper flowers and surrounded by red lettuce baran, brocolini with snowpeas and sugar snaps, carrot kinpira, a cherry tomato and the last of the mozzarella balls.
The dessert sidecar holds beside the usual fruits (clementine, grapes, plums, nectarine, apple and nashi), also a small cup of the spring edition M&Ms I found during grocery shopping last weekend.
Pasta Salad Bento
Labels:
apple,
bell pepper,
bento,
blueberries,
cappellini,
cucumber,
mozarella,
pasta,
plum,
quail egg,
snow peas,
sprouts,
sugar snaps
·
Because I turned the pasta into a salad, with different ingredients, I didn't add any additional vegetables to my bento.
The salad consists of cappellini pasta, spring onion, cucumber, tomato, smoked ham & lean bacon strips, a chopped up scrambled egg and parsley. I mixed a dressing of oliver oil and strawberry vinegar (a Taiwanese product I found in the Asian market, smells and tastes delish) into the pasta to avoid it drying out and getting sticky.
Some cucumber baran is separating the pasta from the different fruits : clementine, red and white grapes, red and yellow plum, nectarine, kiwi and the jelly like substance is a new strange fruit, the grenadillo. More about that below).
Sweetie took the owan tsukumi bento to the office today which has the same pasta salad as the sakura bento in the bottom tier. In the top tier there are mini tomato/mozarella skewers, green olives, quail egg, snow peas and sugar snaps, broccoli sprouts, cauliflower, bell pepper flowers and two pieces of manchego cheese.
No working day being complete without the essential vitamin break, I packed quite a few fruits in one of my new Kutusitanyanko boxes. The first really kawaii box, P. is taking to the office. As I have packed up both boxes in a solid colour furoshiki, it will be the lunchtime surprise. Let's see how that one will go :o)
Anyway for the fruits : half of the grenadillo (see more below), white and black grapes, red and yellow plum, kiwi, clementine and a piece of apple.
STRANGE FRUIT #2 - GRENADILLO
On my continuous quest of trying every strange thing in the supermarket, this is the latest instalment.
With a name like grenadillo, I thought the inside would be more like a pomegranade. As you can see for yourself, it is not.
Now on the inside, it doesn't look very appetizing, does it? Green/greyish jellylike substance with lots of seeds ... I sure know how to pick them :o) The taste however is delicate and sweet (if you can block out your apprehension - closing your eyes helps ;o)). I never had fresh passion fruit but it looks quite similar and I think tastewise they mustn't be too far off. I tried eating one of the seeds but it was like an apple seed, quite hard, so I don't think these are edible. Slurp it up and spit out the seeds seem to be the way to eat this baby. Upon googling the grenadillo, it appears that I should have cut it lengthwise instead of through the middle as I did. I don't think the cutting method alters the taste though.
More strange fruit tomorrow ... I got a last strange thing in the fridge :o)
Wortelstoemp bento
Labels:
bell pepper,
bento,
blueberries,
brocolini,
cherry tomatoes,
grapes,
kiwiberries,
nectarine,
plum,
quail egg,
snow peas,
stoemp
·
The recipe is also quite straightforward : cook the potatoes and the veggies, mash everything roughly together (you should still be able to make out the pieces), season to taste with salt, pepper, nutmeg and the herbs you like.
Anyway, this bento almost didn't make it because I was dead tired yesterday and went to sleep around 10 PM. (If you know that my normal bed time hour on working days is somewhere between 0.30 AM and 1.00 AM, you can appreciate my effort.) So, I didn't feel like making a bento last night and went to sleep thinking I would grab a sandwich on my way to work. When the alarm went of at 6.00 AM however, I felt completely refreshed and decided in the spur of the moment, to make a bento anyway. A morning bento ... now, that's a first.
I made this one in half a hour's time. Quite an achievement!
In here you'll find two wortelstoemp cones (leftover from last night's dinner) topped with cheese sakura and lined with broccoli sprouts. On top of the green sprouts, there is a quail egg and some baby corn slices. In order to go with this month's B.O.M.B., I used red lettuce leaves and cauliflower to separate the broccolini and snowpeas from the rest of the bento. The protein part consists of storebought falafel (I have given up on trying to make my own) and for the sweet section I have red and yellow plum, nectarine, black and white grapes, blueberries and kiwiberries.
Smakelijk. :o)
A long overdue update
Labels:
babybel cheese,
bell pepper,
bento,
butternut pumpkin,
carrot,
cucumber,
daikon,
fennel,
kumato,
quail egg,
radish,
snow peas,
surimi,
sweet potato,
witloof
·
An overview of the bentos of the last few days :
Nov. 12, 2009 : Quinoa pancakes & sweet potatoes bentos
Reading other bento blogs is always an inspiring process a browsing through HapaBento's blog is no exception to the rule. This week she posted bentos with quinoa as well as sweet potatoes, and her recipes seemed so easy and yummy that I decided to give them a try.
Then I added the quinoa/red lentils pancakes, the sweet potato mash in a silicone muffin cup, the regular carved cucumber and radish, three little rolls of cooked ham topped with cheesy stars and carrot triangles, a quail egg, the last of the snowpeas, alternating carrot and parsnip slices and a parsnip/carrot flower with a tomato heart.
For the recipes for the sweet potato mash and the quinoa pancakes, I refer you to the postings on hapabento's blog I linked to above. I didn't use mirin (because my other half isn't a big fan of the taste) for the pancakes but added nutmeg (a spice I add in every dish, I have to admit) and my sweet potato mash is chili-free.
My other half also had a bento of course, containing roughly the same ingredients : Quinoa/red lentil pancakes and sliced sweet potato in the bottom tier; ham roll skewer,brocoli, cherry tomatoes, cucumber, radish, snowpeas and carrot/parsnip slices and flower (with a quail egg heart).Nov. 11, 2009 : Armistice Day -> holiday -> no work -> no bento :o)
Nov. 10, 2009 : Butternut pumpkin bento
As the main part of my bento was going to be a mixed salad, I took my little round bento again to work, filled with lots of beggies.
For the vegetables in the top tier I tried out some of my new carving equipement, with varied success : a cucumber garland, a carrot twist and flower, cherry tomato, babybel cheese, radish, leek sprouts and half a kumato filled with the potato/butternut pumpkin puree leftover from last night's dinner.
The same ingredients also went in the other bento :
In the pink tier : another carrot swirl, a radish which was supposed to be Crysanthemum Flower but ended up strangely spiky, a bit of the witloof salad from the other bento and an ovenbaked sweet potato. It was the first time that I tried making a sweet potato and apparently P. found it so yummy that half of what I baked, never even made it into the bento. :o)In the black tier : butternut pumpkin/potato puree rolled in ham, yellow zucchini, olives, carrot flower with a cherry tomato heart.
How to butternut pumpkin/potato puree :
It wan't really my intention to turn this into a puree, but running back and forth between the study (facebook addict), the TV (trying to catch some of the news) and the kitchen, I overcooked the potatoes, leaving me with no other aesthetic possibility than mash them up.
What I used :
1 butternut pumpkin
1 onion
4 potatoes
Dice the onion and flash fry it in a bit of olive oil. Peel the butternut pumpkin, remove the seeds and other mush interior, keeping only the firm flesh and dice it. Add the pumpkin to the onions, add a bit of water to cover the bottom of the panand let it simmer until the pieces are tender. Keep an eye on your pan and make sure your pan always has a bit of water in the bottom to prevent scorching your veggies. I let it simmer for half an hour, but everything depends on your cooker of course. As for the seasoning, I always cook my vegetables using a bouillon cube (a half one or a complete one according to the amount of water I am using), making it unnecessary to add salt or a lot of spices (especially since I cook with very little salt, much to my dinner's partner dismay). The only thing I always add is freshly ground nutmeg, but then again, I'm a nutmeg addict :o)
Meanwhile, boil your potatoes in salt water as usual. When cooked, drain them and put them back on the heat for a few seconds, to evaporate the remaining water. Take off the heat, add the pumpkin to the potatoes and mash everything into a even puree. I added freshly chopped parsley, but you could also add coriander leaves. And that's it, can it be easier?
What I used :
1 butternut pumpkin
1 onion
4 potatoes
Dice the onion and flash fry it in a bit of olive oil. Peel the butternut pumpkin, remove the seeds and other mush interior, keeping only the firm flesh and dice it. Add the pumpkin to the onions, add a bit of water to cover the bottom of the panand let it simmer until the pieces are tender. Keep an eye on your pan and make sure your pan always has a bit of water in the bottom to prevent scorching your veggies. I let it simmer for half an hour, but everything depends on your cooker of course. As for the seasoning, I always cook my vegetables using a bouillon cube (a half one or a complete one according to the amount of water I am using), making it unnecessary to add salt or a lot of spices (especially since I cook with very little salt, much to my dinner's partner dismay). The only thing I always add is freshly ground nutmeg, but then again, I'm a nutmeg addict :o)
Meanwhile, boil your potatoes in salt water as usual. When cooked, drain them and put them back on the heat for a few seconds, to evaporate the remaining water. Take off the heat, add the pumpkin to the potatoes and mash everything into a even puree. I added freshly chopped parsley, but you could also add coriander leaves. And that's it, can it be easier?
Nov. 9, 2009 : Apple/fennel bento
In case you're wondering about the different colours of top and bottom tier : I only realised after I filled them up, that I inverted the bentos, so P. and I both got bentos in Swedish colours today. If I had known beforehand, I might have made köttbullar to stick with the theme :o) Maybe I should hold on to that thought, it might come in handy ...
My blue top tier had a organic rice mix I found in the supermarket consisting of red, black and white longgrain rice as well as wheat; and a leftover of the fennel with apple I made for Sunday night's dinner (made this with a yummy salmon/scallop "roast" ~ I'm not sure if the word is also used for fish in English, but you catch my drift).The yellow bottom tier had surimi, green asparagus, yellow beans with spring onion, daikon flowers/carrot slices and yellow turnip flowers on green salad bowl.
Again, rougly the same things in the second bento :
Top tier : same rice mix as in mine with smoked trout on some salad leaves.Nov. 6, 2009 : Symphony of green & orange
Last Friday, the neko bento had the privilege to accompany me to the office, filled with a orange & green colour scheme.In the top tier : radish, olives, leek sprouts, cherry tomatoes, carrot stars and carrot/orange bell peper bundle, green veggies stirfry (brocoli/asparagus/snowpea) and a strangly cut cucumber (which should have been star shaped but ended up alien-like :o))
In the bottom tier : crayfish with spring onions and spirulina tagliatelle with cheese flowers.
And P. needed lunch as well, so the second bento I made had :
On the left : two kumato halfs filled with surimi salad, spirulina pasta (Again I wisely omitted to inform the other half that spirulina are algae :o) ; orange bell pepper flowers, another attempt at creating a lotus cucumber flower (I hope I'll get better results with the carving tools I ordered today), cherry tomatoes and olives.That's it, an extra loooong post to make up for my absence last week. See ya tomorrow :o)
First single tier bento
Labels:
bento,
brocoli,
carrot,
cucumber,
daikon,
green asparagus,
quinoa,
radish,
red lentils,
snow peas,
teriyaki salmon
·
Inspired by sherimiya's awesome single tier bentos, I decided to leave my tow-tier bentos in the cabinet tonight, which means that I will be taking a plain tupper to the office. The contents will have to make up for it. :o)
My single tier bento has (from L to R) : quinoa with red lentils and carrots, teriyaki salmon, a carrot/daikon skewer, snow peas, green asparagus with sesame, brocoli, radish, cherry tomatoes, cucumber flowers with a carrot heart and a little jar of carrot/ginger légumaise (everything on a bed of leek sprouts).
How to : cucumber flowers with carrot hearts
Ever since I saw this amazing Thai woman carving vegetables and fruits at the kokerello fair, back in 2007, I have been fascinated by the beauty of these carved veggies. Given the additional space I had in this box, I decided to give it a try. Googling carving let to a wide array of websites, but I found this site, with what seemed to be a rather straightforward cucumber flower. "Seemed" because when you don't really have the proper knifes for carving, it can be a bit messy. But still, I'm quite pleased with the final result :o)
The radish was carved following the tutorial from FrenchBento.
How to : teriyaki
I usually always have a store-bought mix of teriyaki marinade in my cabinets, but I emptied my bottle last time and didn't come round to buy a new one yet. However, I found a simple recipe to make the marinade in one of my books and as it is so simple, I thought I'd share it with you.
Put 3 tablespoons of soy sauce, 2 tablespoons of mirin and 1 tablespoon of sugar in a pan and heat the mixture up until it thickens. Take off the heat and marinate your fish/meat in this liquid for a least half an hour, and that's it.
Smakelijk.
Subscribe to:
Posts (Atom)
