Ratatouille Bento
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Thai Meatballs Bento
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Today's lunch is a leftover from yesterday's dinner : rice, thai meatballs, snowpeas, minicorns and pak choy with a bit of chicken broth. For the fruity vitamins I packed an apple which didn't make it in the picture though.
Chicken Shawarma Bento
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Horrible colours in this picture, because it was way too late/dark for picture taking by the time I sat down last night.
But if the colours are off, the taste is very well there.
Chicken, Nectarine & Mozzarella Salad
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The start of the last week of August already, time flies. It is also the last week at the office for me before I move off for a week of sightseeing in Spain's capital Madrid.
In order to capture the essence of the last days of summer, I packed a salad in my bento today. It holds a savoury/sweet combo which is always a hit in my book : I have a mix of young lettuce leaves with rucola, panfried chicken & yellow nectarine and (light) mozzarella, sprinkled with toasted pine nuts.
For fruits, today and probably the rest of the week, I have a selection of plums as they were in promotion this week when I went for groceries. And the usual apple.
Chicken, Nectarine & Mozzarella Salad recipe (2 servings)
Ingredients:
200g chicken filet
2 tsp olive oil
2 nectarines (or peaches if you prefer)
2 tbs balsamic vinegar
0.5 tsp sugar
120g mixed lettuce
1/2 ball of light mozzarella
1 tbs pine nuts
Ingredients:
Cut the chicken filet in strips (or dice the meat if you prefer). Heat 1 tsp of olive oil and panfry the chicken for 5 minutes until they are brown and ready. Reserve.
Heat the remainder tsp. Wash the nectarines, remove the core, cut them into pieces, put then in the pan and panfry them for 1-2 minutes until they are soft and brown.
Add the chicken pieces, the balsamic vinegar and the sugar and finish the cooking by stirring everything for 1 minute. Let cool.
Wash the lettuce. Put the chicken and nectarines on top. Dice the mozzarella, roast the pine nuts without adding any oil or butter. Sprinkle them on top of the salad.
Bon appetit.
Meatless Friday - Pasta Ricotta Bento
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Last day of the week again. Time does seem to fly this week, probably because I am looking forward to a week's holiday starting September 1. Next week will therefore be my last bento week before enjoying some welldeserved time off.
Friday is meatless bento day and for a change I didn't use any meat substitutes. I found the recipe for this vegetarian salad in this month's WW magazine and decided to give it a try. So, what's in there? I have tricolore penne pasta, carrots, green asparagus, green beans, snow peas and the creamy dressing is a bit of ricotta mixed with 2 tbs of skimmed milk.
Bon appetit.
Bulgur & Nectarine Salad Bento
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For today's lunch, I have a salad of bulgur, mint leaves, cumin chicken, green tiger tomatoes and white nectarine. For dessert, I added some blackberries, bigarreau cherries, the last quarter of the nectarine and some reine claude plums.
Bon appetit.
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