Showing posts with label brocoli. Show all posts
Showing posts with label brocoli. Show all posts
Tomates crevettes bento
Labels:
apple,
apricot,
brocoli,
brown rice,
cauliflower,
cherry tomatoes,
nectarine,
radish,
tomate-crevettes
·
Today I have a skinny version of a typical Belgian dish in my bento : Tomate-crevettes. Tomate-crevettes can be a starter or a main dish and is basically an raw tomato, emptied out and filled with a shrimp stuffing (peeled sand shrimps with mayonnaise in the original version) which is commonly served with fries and salad.
Instead of the kcal bomb that is mayonnaise, I used a light petit-suisse and blended everything together, adding a bit of herbs and a radish for more taste. No fries neither in the bento, but the usual amount of rice and some brocoli and cauliflower rosets for greens. The cherry tomatoes and radishes supply the necessary dash of colour. For dessert, I have half a nectarine chopped up half and apple and a little apricot underneath it all.
Bon appetit.
Sea Flavours Bento
For my bento today, I have several things coming from the sea, hence the title :o)
I cooked a small piece of salmon (below the shrimp) and used the oil released by the fish to fry a couple of shrimp I still had in the fridge as well as another sea related item, i.e. sea aster leaves. I never made those before but they are advertised as a healthy green that goes well with all type of fish. They can be eated raw in a salad, blanched or stirfried. In this bento I used shredded raw leaves to top the potatoes and stirfried ones with spring onion to accompany the brocoli rosets. Nothing special in the fruit department today, just a couple of sweet apricots and physalis (cape gooseberries).
Bon appetit.
Candlemas Bento
Labels:
apple,
blackberries,
brocoli,
cauliflower,
crêpes salées,
grapes,
ham,
strawberries,
zucchini
·
In the christian (catholic?) tradition, one celebrates Candlemas on February 2. Depending on whether you live north or south of the linguistic border, you will either call it Maria Lichtmis (Flanders) or Chandeleur (Wallonia). But no matter where you are in Belgium and regardless of the name you give to this Feast, a recurrent item is ... the crêpe (pannenkoeken in Dutch).
In order to honor the tradition, my bento of the day holds savoury (for the recipe see this old post) and sweet crêpes. The savoury crêpes are filled with zucchini and ham, decorated with weaved zucchini peel and a little radish and accompanied by some steamed cauliflower and brocoli rosets. Dessert has a little sweet crêpe aumonière filled with strawberry and banana and the usual suspects from the fruit department : grapes, strawberry, apple, blackberries and pomegranate.
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.
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.
Saveurs d'orient bento
Labels:
brocoli,
carrot,
cauliflower,
chicken,
cucumber,
grapes,
olives,
orange,
ramiro pepper,
redcurrant,
strawberries,
taboulé
·
As the title already suggests, today's bento is inspired by the Orient and more particularly, Morocco and its cuisine. I made some taboulé (couscous with tomato, onion and cucumber) to accompany a bit of lemon chicken, sprinkled with green olives. I need to finetune the recipe a bit so I will post it later on. The "greens" are mini corn cobs and cauliflower hidden under some carrot slices, brocoli rosets and ramiro pepper slices. The dessert section is composed of black and white grapes, blueberries, blackberries, redcurrant, a strawberry and orange slices.
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 !
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.
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.
Chicken Chipolata & Oyster Mushroom Bento
Labels:
apple,
brocoli,
carrot,
cauliflower,
chicken chipolata,
goat cheese,
grapes,
orange,
oyster mushroom,
pomegranate
·
I wanted to call today's lunch Oyster Mushroom bento but considering that they are hardly visible on the picture, I opted to add the chipolata in the title as well, at least the meat part is clearly visible :o). So today's bento features, mini chicken chipolatas, baby oster mushrooms sauteed with apples and a bit of goat cheese, steamed brocoli and cauliflower rosets, baby potatoes and some carrot slices as baran. The WW total for today is 8 propoints.
For dessert I am having roughly the same as the previous days : white grapes, apple and blood orange slices and more pomegranate seeds.
Bon appetit !
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 Gyoza bento
Labels:
bean sprouts,
brocoli,
carrot,
edamame,
gyoza,
radish,
ramiro pepper,
white rice
·
Today's bento had something special : chicken gyoza. It may not seem that spectacular but for someone like me who never ate these before today, it's big news :o) And now that I have tasted them, I don't know why I never made them before : these are so yummy. I wonder what other delicious foods I have been missing out on. I'll have to make up for lost times soon, maybe even this weekend. And I know for sure that I'm not the only one in this house who likes them, because this box actually holds the second batch I made last night. Somehow, while I was waiting for the bento to cool down before taking my pic, P. went behind my back and ate all the dumplings I had put in the box. I guess that could be considered a compliment :o) I think they could be a bit browner and crunchier on the bottom, but these were fine too.
Anyway, this bento had a few chicken gyoza on a bed of lettuce, more of yesterday's bean sprout/ramiro pepper stirfry, broccoli florets and radishes, edamame and the usual white rice. Dessert consisted of a nice apple which didn't make it to the picture.
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 :
Crêpes salées aka savoury crêpes bento
Labels:
apple,
bento,
brocoli,
cantaloup melon,
carrot,
coleslaw,
crêpes salées,
grapes,
ham,
kiwi,
nectarine,
orange,
ramiro pepper,
strawberries,
zucchini
·
I had crêpes salées at my parent's last week and as it had been a while since I last ate them, I kind of had forgotten how much I love them. So yesterday evening I decided to make some and then a few extra to pack in our bento. Moreover these are extremely simple to make, which of course is a lovely bonus :o)
So my bento has, the leftover savoury crêpes containing ham and zucchini topped with some cheese flowers, some carrot sticks, steamed brocoli and a cup of coleslaw. The fruits are the usual apple, orange, cantaloup, Belgian (!) strawberries, black and white grapes, nectarine and kiwi slices.
How to crêpes salées :
Ingredients :
- 8 savoury crêpes (bake them as you would sweet crêpes, just omit the sugar)
- 3 zucchini
- bechamel sauce (I used storebought one, because I ran out of milk, but with just milk and flour you can make your own)
- 200g diced ham
- 100g grated cheese (preferably gratin cheese because it melts evenly and colours nicely but any grated cheese will do)
Preheat the over to 200°C
Wash the zucchini, cut it into thick slices and cook them until tender with some water in which you have diluted a stock cube (elminates the need for more salt or spices down the line). Once cooked, drain.
Mix the zucchini and the ham dices in the bechamel sauce. If you like you can keep some of the sauce aside to pour on top of the crêpes before adding the cheese, but I didn't this time.
Grease an oven dish. Spoon some of the zucchini mix in a crêpe and fold it up (I just make rolls) and put it in the dish. Repeat until the dish is full. Sprinkle the grated cheese on top of the crêpes and put the dish in the oven for 20 minutes. And there you go ... bon appetit :o)
Sweetie's bento has the same ingredients, minus the broccoli and with some diced ramiro pepper. The ramiro pepper should have been in my bento as well, but as I don't like raw peppers that much, I tried grilling them. Tried being the keyword here. But cooking and watching Cold Case on TV at the same time isn't really a match made in heaven (multitasking fail). The carbonised pepper ended up in the bin instead of in the bento ... Lesson learnt? We'll see :o)
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)
Taboulé & falafel bento
Labels:
apple,
bento,
brocoli,
cherry tomatoes,
grapes,
nectarine,
plum,
scallion,
strawberries,
taboulé
·
I was a bit at a loss last night as to what to pack in today's bento. My main problem is that I don't plan ahead. I try, really, I do, but somehow it just never works out the way I want it to. This means that by Tuesday, all my good intentions have already gone down the drain and I have given up on the whole "let's plan ahead and save precious time in the evening" plan.
Yesterday was no exception to the rule: like on other evenings, I found myself staring blankly at the inside of the fridge. And then I saw the M4SB on the kitchen cupboard, waiting to be put away and inspiration hit me : the magic of the M4SB was operating :o)
I didn't plan it to but when I finished assembling the bento, it was quite colour coordinated again. I guess it's a virgo thing that takes me unawares, whether it be colours or symmetrical lines, I always come back to "neat and orderly".
Anyway, enough rambling. My M4SB of the day has :
* yellow section : taboulé with bell peppers, parsley, scallion, tomato and raisins (and a drizzle of olive oil). Taboulé is more of a summer dish but with temperatures up to 20°C today, a sunny dish was in order. :o)
* purple section : storebought falafels (because I still can't make them myself, at least not edible ones) and a cherry tomato
* green section : steamed greens (brocoli, zucchini, peas)
* red section : strawberry, nectarine, plum, apple, grapes
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.
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.
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