I've been very remiss in updating this month. December has been ridiculously busy for a variety of reasons. I have a little time this coming week though, so I have some bentos to put up. I also got my little mama a bento box and some bento stuff for Christmas, so I'll be taking pictures of that, too.
Hurray! Now all 4 of you who read my blog will have something new to read...
Tuesday, December 29, 2009
Wednesday, December 9, 2009
12/1/2009- Kale stirfry bento
More leftovers from Thanksgiving. I seriously think I may be eating cranberry sauce until 2010. Sigh. I should just bake it into a pie or something....
Contents of bento: kale, quick sauteed with seasoned pecans and dried cranberries, carrots, cranberry sauce, small slice of butternut squash lasagna.
I removed the lasagna tray and microwaved it briefly for added tastiness.
The kale was actually chopped into little pieces, instead of how I often do it in ribbons. Ribbons are much harder to eat out of a bento box, I discovered.
Contents of bento: kale, quick sauteed with seasoned pecans and dried cranberries, carrots, cranberry sauce, small slice of butternut squash lasagna.I removed the lasagna tray and microwaved it briefly for added tastiness.
The kale was actually chopped into little pieces, instead of how I often do it in ribbons. Ribbons are much harder to eat out of a bento box, I discovered.
11/30/2009- Leftover Sushi Bento
After thanksgiving gluttony, we needed something a little lighter. HB and I went out to dinner with his folks for delicious Japanese food and here is my bento filled with leftovers.
Contents of Bento: Leftover sushi from Soya- Shiitake maki, kimchee roll, cucumber maki and vegetarian maki (on its side). On the other side, one veg. gyoza, some takuan, Japanese pickled carrots, onions, and fresh shredded daikon (mostly obscured on the upper right.) Also red peppers, two fishes of soy sauce, and one of sirracha (since I don't have any wasabi at home, sirracha makes a nice substitute. Side car with a finger of shortbread from HB's mum. Man, she makes amazing shortbread.
The gyoza was from home (Trader Joe's frozen). I just stuck it in the box frozen and zapped it about 15 seconds in the microwave at work. That seems to work pretty darn well, especially for my lazy self.
NOTE ABOUT THE CONTEST: sadly, I did not win. But it was an honor to be selected as a finalist (one of three finalists out of about 50 entries...) So, hurray for the bentoblogosphere!
Contents of Bento: Leftover sushi from Soya- Shiitake maki, kimchee roll, cucumber maki and vegetarian maki (on its side). On the other side, one veg. gyoza, some takuan, Japanese pickled carrots, onions, and fresh shredded daikon (mostly obscured on the upper right.) Also red peppers, two fishes of soy sauce, and one of sirracha (since I don't have any wasabi at home, sirracha makes a nice substitute. Side car with a finger of shortbread from HB's mum. Man, she makes amazing shortbread.The gyoza was from home (Trader Joe's frozen). I just stuck it in the box frozen and zapped it about 15 seconds in the microwave at work. That seems to work pretty darn well, especially for my lazy self.
NOTE ABOUT THE CONTEST: sadly, I did not win. But it was an honor to be selected as a finalist (one of three finalists out of about 50 entries...) So, hurray for the bentoblogosphere!
Wednesday, December 2, 2009
Bento Contest
I'm the finalist in a bento box contest!
If you like, feel free to vote (you don't have to vote for mine, of course, but you could...)
Here is my original posting:
(The contest is for a colorful, 4 container, flat, square bento box. To win the contest, you had to say what you'd fill each section with.)
~~~~~~~~~~~~~~~~~~~
I would fill it with Thanksgiving leftovers from our vegetarian feast.
Purple- Butternut Squash Lasagna
Green- Carrot and Sweet Potato Tzimmes with apricots and sour dried cherries
Red- Vegetarian Shepherd's Pie with Red Pepper cut out fall leaf
Yellow- Sauteed Brussels sprouts with red wine, onions, pine nuts, paprika (and whatever other things my hubby puts in them...)
I don't really cook with recipes, but I can give you the gist of what is in the Lasagna and Shepherd's Pie. My mom made the Tzimmes, which is basically a Jewish vegetable dish cooked over low heat. It was also sprinkled with chopped walnuts. A nice contrast to the green container. :D
My hubby does the brussels sprouts every year and just makes it up as he goes along. I do know he always starts with onion and garlic in olive oil over high heat and deglazes the pan with red wine. I'm not sure what else was in them this year, but they were savory, pan-roasted, and delicious.
Butternut Squash Lasagna-
Cook Lasagna noodles, roast butternut squash. Combine Squash with garlic powder, salt, pepper, nutmeg, parsley, and a little cream. Layer with noodles and provolone cheese. When you reach the top layer, prepare a cream sauce with a roux base (I always caramelize onion and garlic in the butter). Crumble dried sage into the butter as well. Then add flour, then milk in small amounts. Pour over lasagna. Top with more cheese and bake in 350 oven until bubbly and golden brown. This was a big hit with everyone who ate with us. (18 people this year! a new record in our tiny house....)
Vegetarian Shepherd's Pie-
Prepare mashed potatoes in your favorite way (mine have roasted garlic and yogurt in them). Sautee one onion and 3 cloves of garlic in olive oil and butter until dark brown. Deglaze pan with sherry. Add 2 kinds of finely chopped mushrooms with a pinch of salt (white button and crimini) and cook until all the water has come out of them. Deglaze the pan again with sherry if you need to. Add 2 bags of Morningstar farms crumbles (fake ground beef). Cook down. Add powdered rosemary, worchestershire sauce, pickapepper sauce, and thyme. Add finely chopped carrot and turnip and continue to cook until carrot and turnip are slightly soft. Mix mashed potatoes with shredded cheddar cheese. Put fake meat mixture in casserole and top with the potatoes. Bake in a 350 oven until bubbly and the potatoes get a little golden (this actually takes a long time and I gave up before the potatoes started to color.) It was still delicious. And this kind of thing tastes better as leftovers--perfect for bento!
~~~~~~~~~~~~~
So, yeah. Vote!
If you like, feel free to vote (you don't have to vote for mine, of course, but you could...)
Here is my original posting:
(The contest is for a colorful, 4 container, flat, square bento box. To win the contest, you had to say what you'd fill each section with.)
~~~~~~~~~~~~~~~~~~~
I would fill it with Thanksgiving leftovers from our vegetarian feast.
Purple- Butternut Squash Lasagna
Green- Carrot and Sweet Potato Tzimmes with apricots and sour dried cherries
Red- Vegetarian Shepherd's Pie with Red Pepper cut out fall leaf
Yellow- Sauteed Brussels sprouts with red wine, onions, pine nuts, paprika (and whatever other things my hubby puts in them...)
I don't really cook with recipes, but I can give you the gist of what is in the Lasagna and Shepherd's Pie. My mom made the Tzimmes, which is basically a Jewish vegetable dish cooked over low heat. It was also sprinkled with chopped walnuts. A nice contrast to the green container. :D
My hubby does the brussels sprouts every year and just makes it up as he goes along. I do know he always starts with onion and garlic in olive oil over high heat and deglazes the pan with red wine. I'm not sure what else was in them this year, but they were savory, pan-roasted, and delicious.
Butternut Squash Lasagna-
Cook Lasagna noodles, roast butternut squash. Combine Squash with garlic powder, salt, pepper, nutmeg, parsley, and a little cream. Layer with noodles and provolone cheese. When you reach the top layer, prepare a cream sauce with a roux base (I always caramelize onion and garlic in the butter). Crumble dried sage into the butter as well. Then add flour, then milk in small amounts. Pour over lasagna. Top with more cheese and bake in 350 oven until bubbly and golden brown. This was a big hit with everyone who ate with us. (18 people this year! a new record in our tiny house....)
Vegetarian Shepherd's Pie-
Prepare mashed potatoes in your favorite way (mine have roasted garlic and yogurt in them). Sautee one onion and 3 cloves of garlic in olive oil and butter until dark brown. Deglaze pan with sherry. Add 2 kinds of finely chopped mushrooms with a pinch of salt (white button and crimini) and cook until all the water has come out of them. Deglaze the pan again with sherry if you need to. Add 2 bags of Morningstar farms crumbles (fake ground beef). Cook down. Add powdered rosemary, worchestershire sauce, pickapepper sauce, and thyme. Add finely chopped carrot and turnip and continue to cook until carrot and turnip are slightly soft. Mix mashed potatoes with shredded cheddar cheese. Put fake meat mixture in casserole and top with the potatoes. Bake in a 350 oven until bubbly and the potatoes get a little golden (this actually takes a long time and I gave up before the potatoes started to color.) It was still delicious. And this kind of thing tastes better as leftovers--perfect for bento!
~~~~~~~~~~~~~
So, yeah. Vote!
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