| Bento #276 |
[21 Dec 2009|05:17pm] |
I wanted another festive-themed bento, but several timing- and cooking-related disasters later it's just a random veggie bento. Oh well, as long as it's pretty and tasty...!
Small box (background): couscous, carrot shaves and halloumi on lettuce, cherry tomatoes.
Big box(foreground): More halloumi, Ajvar, cherry tomatoes, fried zucchini chips, baked potato wedges, and a piece of Knäck.
This may or may not be the last post this year. We'll see how I feel tonight!
;)
My bentoblog: http://wererabbits.wordpress.com
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| My first bento! |
[20 Dec 2009|11:42pm] |
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I just made my first bento!
Swedish meatballs + sauce.
Baby carrots.
Egg.
Rice.
and
Fruit snacks!!! :3
( Photo )
It isn't anything special, but it is my first so I love it to death.
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| Bento # 679 |
[21 Dec 2009|02:44am] |
This may well be the last bento of the year (unless I decide to make some for myself during the christmas days where I'm working *sigh*) so.. a Christmas Tree was in order, I thought...
Funny enough this is probably the fastest bento I've ever made, I think it took 15 minutes max - but then again I already had the meat, leftover from dinner, and it's not exactly elaborate, so...
HAPPY HOLIDAYS EVERYBODY!
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Bento # 679
Pork pot roast with mandarin wedges.
Pasta with ketchup, covered with sugar snaps, corn, carrots, sweet red pepper and peas. |
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| Cookies with Kids |
[20 Dec 2009|03:16pm] |
This recipe is from the Company's Coming Kids Cook Book that my aunt gave Elizabeth and me for Christmas last year. I went looking for an easy cookie recipe to do with three little girls (my own two and a borrowed one) and found this delicious, fruity, buttery recipe. Yum.
Snowballs
1/2 cup hard margarine or butter (I used butter)
2 cups chopped pitted dates (I used the pre-chopped ones with dextrose from the Bulk Barn for convenience' sake)
1/4 cup water
1/8 tsp cinnamon
1/2 cup chopped walnuts or pecans (I just realized I skipped these, and it's still good)
1/2 cup granola cereal, loose
1/2 cup rice krispies
3/4 cup flake coconut
Melt the margarine in a saucepan. Add dates, water, and cinnamon. Stir. Heat until the mixture comes to a boil, then cook on low, stirring constantly, for five minutes or until mixture thickens. Let cool for ten minutes or so (a bit longer may be good for young children.)
Add the nuts, granola, and rice cereal and mix well.
Put the coconut into a small bowl. Wet your hands with water and shape the mixture into one-inch balls. Roll the balls in the coconut. Place into a wax-paper-lined container and chill. Serve at room temperature or chilled. The recipe says it makes thirty balls, but we got more than that out of it.
Potentially vegan if you use margarine, no added sugar beyond what's in the fruit to begin with, reasonably healthy for cookies - and so, so good.
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| Gift Bento |
[18 Dec 2009|01:22pm] |
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I have a Christmas present bento today, do you know the theme? Read about it on my blog and take a first look at my upcoming bento book, Yum-Yum Bento: Fresh Recipes for Adorable Lunches!
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| bento #13 |
[18 Dec 2009|08:49pm] |
So, this was the last bento this year since I have holidays now, my mom cooking and won't be in need of bentos until the middle of January. =)
Today's nothing fancy, because I just needed a quick snack for lunch. So everything is rather finger food like.
For description and some thoughts see my journal
I wish you all a wonderful Christmas and a Happy New Year!
Ps: What is it with lj screwing the display format of every post? It's not funny to edit every entry after submitting so it doesn't look strange... (and I saw some of you having the same problem...)
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| Last bento before holiday |
[18 Dec 2009|07:47am] |
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Here's today's lunch, the last bento before I have some time off for Christmas!
Leftovers from yesterday's lunch out... chicken enchiladas with mushroom cream sauce, rice with poblano peppers, guac pouring sauce, my homemade granola bars and a gingerman pick. Not the best pic using the office camera, but a spicy wake-me-up for mid day.
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| Ms. Bento Bento |
[17 Dec 2009|02:19pm] |
Here is the blog post as promised! :) Using my Ms. Bento from my brithday (in August!) for the first time. I know, how ashamed I am that I took so long to try it out!
 (click for larger photo)
Pork tofu, rice, chicken karaage, cucumber pickles, orange bell pepper.
This Ms. Bento is A-M-A-Z-I-N-G. I own a Tiger thermal: post here, but I was pretty peeved when I found out that it wasn't leak proof. The Ms. Bento soup container IS leakproof and it held my soupy pork tofu perfectly. I heated it up in the morning with some boiling water for about 5 minutes and it kept my food hot until lunchtime. Definitely a great present. :)
Till next time!
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| bento #12 |
[17 Dec 2009|10:27pm] |
So, here we have today's bento.
The top box is curry noodles with chicken and broccoli. (Leftover dinner from yesterday). The bottom is asparagus, cut veggies and little sandwiches with brie and pumpernickel. Also a tomato flower and some pear/ physalis for dessert.
( more... )
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| Bento # 677 & 678 |
[17 Dec 2009|08:41pm] |
I didn't post # 677 yesterday because.. frankly it's so utterly pathetic and ugly that the only reason I'm posting it at all is because I don't want a gap in my postings here... So to counterbalance that, I had to think of something at least CUTE for the newest one, # 678 - and I think I succeeded. Christmas elves play a lot bigger role in Danish yule lore than most other countries. In Denmark it's the elves (or nisser, they're somewhere between gnomes and elves, not REALLY being either one) that brings the christmas presents, sometimes helped by Santa, but they've sorta mixed here. So they're a common sight on christmas cards and of course in any sort of christmas decoration. And now on bentos, too :)
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Bento # 678
Ovenbaked pasta and veggies in cheese/cream sauce. Decorated with christmas elves made of baloney, salami, red and yellow sweet pepper and carrot. Trees of cucumber.
Chicken katsu with tonkatsu sauce. Kiwi. |
( If you insist, here's the pathetic # 677... )
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| Sweet Chestnut and Mushroom Pie |
[17 Dec 2009|12:38pm] |
This is a family favourite from Rose Elliots vegetarian cooking book. With a number of the family vegetarians at various times, this pie has become a staple addition to Christmas dinner in our household. It's think and sweet and stodgey and warming and everything a pie should be.
I seem to remember one year my mum used the pie filling to stuff some canneloni rolls instead. The only drawback to this pie is the availability of the chestnuts. You can only get them at certain times of the year (read: Autumn), they are very fiddly to prepare from fresh (which is fine because I love fiddly tasks - there is a reason two of my favourite foods are sweet chestnuts and pomegranites) and very difficult to obtain from canned - once whilst at uni I had to settle for using chestnut puree whih compleltly altered the taste and texture and entire experiance for me. So I recommend stocking up on tins of the whole chestnuts if possible, so this gorgeous pie isnt limited to once a year. If you are preparing the chestnuts from fresh (not a true nut) then I prefer roasting, whilst peeling them is easier by boiling them. Either way, make a slit on the flat in all but one, to hep them to NOT EXPLODE during the cooking process. For roasting, when the one you haven't stabbed goes boom, the rest are ready. When making this pie, because of the size and lumpiness of the chesntuts, I tend to break them in half or even quarters before adding them to the mixture, to make it more paletable, but for the surprise factor I do like to leave a few whole. Makes the pie interesting. I absolutly completley have NOT pretended to be looking for treasure. I would love to try this recipe with Wood Blewit.
1 large onion, chopped
2 celery sticks, chopped
1oz butter, for frying
225g/8 oz mushrooms, sliced
350-450/12oz-1lb cooked chestnuts
Soy sauce, 1 tablespoon
Salt and pepper to taste
1. Preheat the oven to 220C/425F/Gas Mark 7
2. Fry 1 large chopped onion and 2 chopped celery sticks in 25g/1oz butter for 10 minutes.
3. Add 225g/8 oz washed and sliced mushrooms and cook for a further 2-3 minutes, or until the mushrooms are tender.
4.Remove from the heat and add the chestnuts. Add 1 tablespoon soy sauce and salt and pepper to taste. Remove from heat.
5. Roll out just under half the pastry to fit a 20-23cm/8-9 inch pie plate. Line the plate with it, pressing the pastry into the crevices, then fill with the pie mixture.
6. Roll out the remaining pastry to fit the top; press the edges together and trim. Bake for 30 minutes, until golden brown. Serve hot.
Cross posted from my culinary blog Therapy_Cooking
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| bento #11 |
[16 Dec 2009|11:25pm] |
Today's bento:
Main dish is the same as yesterday. Chicken with teriyaki sauce and rice with furikake. Side dish is vegetables (carrots, zucchini, broccoli, asparagus) and some mousse au chocolat with pear-decoration.
( more... )
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| Bento #275 - Snowman |
[16 Dec 2009|07:20am] |
I don't usually do charaben, but I guess I have to have one winter-themed charaben this year! I've wanted to make an onigiri snowman pretty much ever since I started bentoing, but I didn't get around to it.
The snowman is accompanied by seasonally appropriate green asparagus and red glazed carrots (the red is food dye), and a bit of veggie burger with a Thai basil leaf.
;)
My bentoblog: http://wererabbits.wordpress.com
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| Bento # 767 |
[16 Dec 2009|02:22am] |
Once again, reality put a money wrench in my plans. I'd planned the two quail eggs to be baubles on a christmas tree... but then one of them cracked duriing cooking so half of the stuff poured out into the water, leaving me with only half an egg.. And that half looked t me like the top of a candle.,.so after some experimentation where I had to reluctantly admit that the half that was left would NOT look like a bauble no matter how I put it.. I decided to give in and make it into yet another candle..
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Bento # 676
Spicy pollack. Kiwi. Tri-coloured spaghetti with pesto, adorned with leek "spruce", quail egg-and-carrot-candle, carrot stars, cucumber baubel with nori angels and -heart. Yellow pepper for the numbers and light rays. |
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