September 15th Bento Lunch

I managed to get up at a reasonable hour this morning, so I had time to put together this bento lunch.
The main dishes are the onigiri and pieces of honey glazed roasted duck leg, both of which I made yesterday. The onigiri are filled with a mixture of bonito flakes and soy sauce and wrapped with little nori strips.

The recipe I used for the duck is from the book Into the Vietnamese Kitchen (in the carousel on the left side of this blog). It's time consuming to make, but it's such an amazing recipe that I don't mind taking the time once in a while.

The duck is first marinated for 15 minutes in a mixture of sake, salt and ginger juice. I then added the marinated to the water in my steamer and steamed the duck leg for 25 minutes, to make it soft and juicy inside.

The glaze is made from a combination of ginger, garlic, sherry, Chinese 5-spice powder, honey, salt and soy sauce that is heated to boiling and then and pressed through a sieve to remove the garlic pieces and make it smooth.

The duck is roasted in the oven at 425 degrees for a further 35 minutes in order to crisp up the outside. The glaze is brushed on and then it is roasted another 5 minutes, followed by another coat of glaze and another 5 minutes of roasting time.

The dipping sauce is made by reheating the leftover glaze and mixing in some hoisin sauce for added thickness and sweetness. (There's a container of dipping sauce hidden under the kumquat slices).

I also made lotus root kinpara this morning by peeling and slicing about 2" of lotus root which is then soaked in cold water. Drain and saute in a bit of canola oil for a couple of minutes. Add a mixture of 1 Tbsp soy sauce, 2 Tbsp sugar and 2 Tbsp mirin and cook for three more minutes, then drain.

I like the sweet crunch of this dish. I think lotus root goes well with a small serving of rice like the one in this bento, because with the lotus root's starchy, potato-like texture, the two foods together make up the main carb component of the lunch.

I included two gyoza with a bottle of dipping sauce tucked underneath. For veggies, there are steamed asparagus, broccoli, sugar snaps and snow peas. For fruit, I included some honey kiwi flowers and of course, blueberries.

Yummy!

September 5th Bento Lunch

It's funny because today's bento looks like I was being lazy, but really I put more effort into this one than I usually do.

I like to make yakiudon on Fridays because by Friday I'm starting to run short on bento ideas and produce, and it's kind of junky so I think it adds a bit of fun to BF's day too.
Last time I made fried noodles, I wasn't happy about how the lunch turned out as a whole. Two many of the foods were soy sauce based or fried, so overall, the lunch was too salty and one dimensional. This time I tried to correct that, and I think I did a good job. I spent quite a bit of time this morning mixing sauces and measuring out ingredients though.

For a salty, soy flavored dish, I made stewed konbu seaweed, on the right hand side of the bottom tier. This was one of those dishes that I thought I wouldn't enjoy since I don't care for fish flavours but I was proven wrong. It has a really mild flavour and the texture is really nice.

To prepare stewed konbu, you first rinse it off and let it soak in cold water until it softens up a little. I used 15 grams of seaweed and 3/4 cup of water and that made enough for three bento lunches. Once it's soft, add 2 tsp vinegar, 3 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp sake and 1 Tbsp sugar and boil for 15 minutes. Remove the seaweed from the pot and cut into thin strips. Return it to the pot and boil for 3 more minutes. Drain.

Next, for the yakiudon, I made a light tasting sauce with ginger and lemon flavors. I mixed the following ingredients for the sauce:

• 1 clove garlic, minced
• 1/2 tsp grated ginger
• 1 1/2 Tbsp sugar
• 1 Tbsp soy sauce
• 1 tsp lemon juice
• 1 tsp rice vinegar
• 1 Tbsp sake

I sauteed some shredded cabbage, grated carrot and chopped green onion in canola oil for about 3 minutes, and then threw in some shredded cooked chicken thigh meat and the sauce and sauteed a little more. Lastly, I added the cooked noodles and sauteed until the noodles were coated in sauce.

It turned out delicious. One pack of udon noodles completely filled the top tier of the bento.

For a little more protein, I fried two pork shu mai in a nonstick pan. I omitted the oil since there was already a fried dish.

For some bite, I made a dressing for the asparagus by mixing white miso, mustard, a little white vinegar, sugar, nanami togarashi (Japanese chili powder) and salt. I adapted a recipe from the book Bento Boxes, Japanese Meals on the Go to come up with this combination. After the asparagus was steamed, I put the dressing on it (sparingly). The sauce has some serious bite to it! It worked really well, a bland but flavorful piece of asaparagus with a really sharp sauce.

There are, of course, some steamed broccoli and sugar snaps. And for fruit there are strawberries, blueberries and honey tangerine.

I really feel that with this one, I did an excellent job of coming up with lots of different flavours that compliment each other and create a balanced meal. It's balanced in terms of flavour, in terms of ratio of simple carbs to complex carbs to protein, in terms of fried foods to fresh/stewed foods and in terms of getting all the necessary nutrients/food groups in a single meal. Despite it's modest appearance, I think this is one of my best bento lunches yet.

And next time that I use these recipes, I'll be sure to make the sauces in advance in order to save time!

September 4th Bento Lunch

BF was pretty grumpy this morning, so I decided to break out the big guns for his bento today - unagi nigiri sushi.

Unagi is Japanese for eel. You can buy it from the freezer section of your Asian grocer already barbecued with kabayaki sauce (similar to teriyaki sauce. I'm not actually sure what the difference is). It just needs to be toasted in the oven to reheat it and then cut into slices. And it's BF's favorite food.

Unagi is one of the few traditional types of sushi I'm comfortable putting in a bento lunch because the meat is cooked. Other types include tamago (egg), avocado and any fruit or veggie roll. I'm not comfortable using raw fish in a meal that sits at room temperature all morning (and BF has been known to get too busy to eat until even later in the day) both for health reasons and because raw fish should be served fresh, anything else doesn't do it justice.

I tucked a foil cup of pickled ginger in the top left corner and a restaurant pack of soy sauce on the side (this bento box doesn't have a little shelf on the top to hide things like that). I couldn't think of a way to include wasabi that didn't take up much space or make a mess. Does anyone have any ideas?

Below the sushi there are three gyoza and some steamed sugar snaps. I like to include dumplings with sushi because both contain a combination of carbs and protein. I like to either have one main carb and one main protein, or two items that have both, and sushi and dumplings are a perfect combination!

Above the sushi there is some steamed gai lon with dried cranberries, as well as some carrot flowers that I boiled for two minutes, just enough to soften the outside.

Beneath the sushi there are a few piece of steamed asparagus and three thin slices of kumquat to add a bit of bite. For fruit there was only room for berries today, strawberries and blueberries.

September 2nd Bento Lunch & Poached Tamarillo Recipe

BF and I found an amazing Thai restaurant this weekend. It was so good we went two days in a row! (For my Halifax readers, check out Chabaa Thai on Queen St., near the Italian Market).

We had leftovers that we brought home, so when I was making bento this morning, I asked BF, "Do you want curry or pad Thai in your bento?"

His response: "Can't I have both?"

Sure, why not?

On the left side of the divider is a foil cup of masaman beef curry from the restaurant, made with beef, sweet potato chunks and onions. It is phenomenal, it's the first time I've ever tasted beef that literally melts in your mouth, it's so soft. So, as I'm sure you can imagine, learning to make an amazing masaman curry is near the top of my ever-changing list of cooking goals at the moment.

Masaman curry paste is used in Thai cooking, but it actually contains a lot of Indian flavours like cinnamon and cardamom, so it's a very different taste from green or red curry paste. It's definitely my new favorite.

Surrounding the curry, we have some rice. I used long grain white rice instead of the short grain that I usually use, since that is what is traditionally served with Thai food. There are a couple of steamed zucchini acorns on top of the rice for decoration.


On the right hand side of the divider, there is a foil cup of pad Thai, along with some steamed broccoli and asparagus, as well as boiled edamame. For fruit there are blueberries and poached tamarillo (recipe given below), and for dessert there is a daifuku filled with taro jam. Without a doubt, this is the softest mochi I've ever eaten, it's not chewy at all. I don't know the brand name because it's written in Japanese, so here's a picture of the box that it comes in. If you see it at the store, I definitely recommend picking it up. They make lots of different flavours, which I can't wait to try.


This morning I made poached tamarillo. It takes longer than most bento foods should (about 20 minutes) so I don't recommend this when you're in a hurry, but it's has a really interesting flavour if you have the time to make it. You can also make this the night before and refrigerate. The sourness of the tamarillo contrasts with the sweetness of the syrup and the texture of the fruit is incredibly smooth, smoother than any other fruit I can think of. It's really delicious, but I find the flavour is so powerful that I can only eat a few bites of it, which is why I think it's a perfect bento food.

I thought I would share the recipe, since when I first saw a tamarillo I had no idea what to do with it, so I'm guessing that there are lots of other people in the same boat.

Recipe: Poached Tamarillo with Cherry Syrup

Ingredients:

• Tamarillo
• Sugar
• Water
• Slice of Orange Peel
• Cherry Brandy

Quantities are easily adjusted depending on how many tamarillos you wish to poach.

1. Blanch the tamarillo by plunging it into boiling water for 10 seconds and then plunging into ice water for 10 seconds. Remove the peel (it should come off easily now).

2. Combine 1 part sugar to two parts of water and bring to a boil. For one tamarillo, I use 1/2 cup sugar, 1 cup water and boil in the smallest pot I have so that it covers the tamarillo.

3. Reduce heat to a simmer and add tamarillo and a slice of orange rind (If you don't have orange rind, you can add orange extract at the same time as the cherry brandy). Poach for 6 minutes if it is very ripe, or 8 minutes if it is not. If the liquid doesn't entirely cover the tamarillo, poach with the pot covered and turn the tamarillo over halfway through cooking.

4. If you're not in a hurry, allow the tamarillo to cool in the syrup, and then remove the tamarillo before proceeding to the next step. If you're like me and are always in a hurry, place the tamarillo and half of the liquid in a bowl, and cover it so that the tamarillo doesn't lose moisture as it cools. Place the pot containing the other half of the liquid back on the stove.

5. Add 1 1/2 Tbsp cherry brandy per cup of water you originally used in the syrup to the liquid in the pot.

5. Boil it down for 7 to 10 minutes until you have a syrup of the consistency you like. I like a light syrup, but if you prefer a heavy syrup, boil it for longer.

6. Allow the syrup to cool.

7. Slice tamarillo and put it in a small container for your bento. Pour syrup over it.

August 29th Bento Lunch

I felt like making sushi this morning so making bento took quite a bit longer than usual. I was about halfway done when I realized that everything was green and yellow! Oh well, I'm sure it will still get eaten.

I made a sweet, fruit sushi today. For sweet sushi, I use 3 Tbsp of lime juice heated with 1 Tbsp sugar (to make it dissolve) instead of sushi vinegar. I also use mamenori soy wrappers instead of nori. I have to say though, it's much tougher to get this sushi to stick together than regular sushi. It's so pretty and yummy though, that I don't mind making it once in a while.

This time I used mango and avocado as fillings. I know that seems like a bit of a strange combination, but trust me, it's delicious and the texture is amazingly smooth.

First I removed the rind from the mango and the avocado, and cut very thin, flexible slices from the top of the fruit. I cut the remain fruit into strips. I rolled the fruit strips into a regular inside out maki roll and then placed the slices over the seam and rolled it again to make everything stay together. I'm really happy with how these turned out, there is so much fruit in them! I mixed up the pieces and turned them on their sides because it looks more fun than when they're all orderly.

For protein today, I made teriyaki chicken. This is really simple to do from scratch. I used two chicken thighs for BF's bento (I would only use one for mine). Here's what you do:

The night before

• Slice chicken thighs in half
• Place in a small ziplock bag with 1 Tbsp each of mirin, soy sauce and sugar
• Refrigerate overnight

In the morning

• Remove chicken from the bag and fry in a bit of oil on medium heat until browned
• Mix 3Tbsp water with the remaining marinade and pour it into the frying pan with the chicken.
• Cover until the chicken is cooked
• Cook uncovered until the liquid has evaporated and the chicken has a nice glazed finish

The morning part takes less than ten minutes which is a pretty short time to cook meat in my opinion. I put the chicken in a foil tart container that I flipped up the rim on.

For veggies there is some sesame fried bok choy all around the foil cup and some asparagus that I parboiled for 90 seconds and then added to the pan with teriyaki chicken while it was cooking for another 90 seconds (teriyaki asparagus I guess?). There are also steamed green and yellow zucchini, sugar snaps and broccoli.

There was already all kinds of mango in the sushi, so for fruit I just included a few blueberries and three thin watermelon wedges.

On Fridays I try to use up all my leftover produce before the weekend, can you tell?

August 27th Bento Lunch

I know that the majority of my readers are not Canadian, so I'll start with a bit of background. One of our largest suppliers of luncheon meat, called Maple Leaf, had a recent contamination in their products causing an outbreak of listeria. I don't really know anything about listeria other than the facts that this recent outbreak has killed six Canadians, and that it can take up to 70 days for the symptoms of the illness to show itself.

So I know people who have eaten these products within the past two months and they don't know yet whether they're going to get sick, so I guess there's some phone number they're supposed to call and then I don't know what happens after that. So there's an acute feeling of 'awareness' around here. I wouldn't call it worry, we just have it on our minds and see it in the news all the time.

When we heard about it, BF and I sat down and tried to remember any times in the last 70 days that we had eaten processed meat, and to my surprise we couldn't think of a single one. So as you can imagine, it's reaffirmed our decision to eat natural foods whenever we can (of course, had it been a contamination of say, broccoli, we'd be in trouble).

So why am I bringing this up in a blog about bento? As a result of this incident, there was an article in the newspaper that made me pause. It was entitled Panic in the Lunchbox and it talks about the fact that school starts next week and all kinds of parents across the country have no idea what to pack for lunch since sandwiches are out for the next little while. So, I guess I just wanted to say that it makes me sad that a lack of luncheon meat can inspire the use of the word 'panic' in this country. And that I'm tempted to make a list of 100 delicious lunch foods that don't involve sandwiches and anonymously mail it to everyone in the country who packs lunches.

Thanks for listening to (reading?) my rant. Okay, here was today's bento.

The center piece of today's bento lunch was the zucchini dumpling I made (the tutorial is below). I think it's so pretty! On either side there are triangle onigiri, stuffed with the same bison soboro that is in the zucchini.

For meat there are bites of marinated lamb steak that I pan fried. The veggies include steamed asparagus, broccoli and sugar snaps, and julienned carrot fried in sesame oil. For fruit there are some really juicy raspberries, blueberries, something called a damson plum, mango pieces and apple tulips.

BF sent me a message from work that said "This is an amazing tasting and looking bento!" so I think that means it was a success!

August 26th Bento & Rice Cooker Chicken Curry Rice Recipe

My computer caught a trojan virus last week. The trojan was then kind enough to download a bunch of other viruses to the point that my computer was unusable for about a week. But, now here we are about twenty virus scans and two hard drive reformats later and I am back up and running! So all's well that ends well. Mostly anyway. I lost all of my iTunes purchased songs, so I emailed Apple to see if they can let me download them again. *crosses fingers*

In other news, I am in love. Now I know that's a pretty strong word to use in reference to a rice cooker, but I mean it for realsies, no exaggeration. I picked up this rice cooker from The Shopping Channel (since Amazon.com won't ship appliances to Canada), and it finally arrived on Sunday. I used it for the first time last night and it's amazingly better than my four year old $30 Wal-Mart rice cooker I had been using up to this point.

To break it in, I made chicken curry rice (recipe below) for last night's supper (and there was enough left over for today's bento lunch). I used the keep warm function for three hours last night and put the rice back in the cooker to reheat this morning and even after all that, it didn't burn a single grain of rice. My old rice cooker always had a layer of burnt rice at the bottom, and I always felt wasteful throwing it out. Problem solved!

It has all kinds of features, like different settings for all different kinds of rice (brown rice, sweet rice, sushi rice, etc.) and delayed start so that you can set it the night before and have fresh rice in the morning when you get up to make bento. I shopped around a lot before picking this one up, and it seems to me that this particular model (Sanyo ECJ-D55S) is the best value out there if you don't want to fork out the price of a Zojirushi.

Also, just to explain something I found confusing. It's advertised as a 5.5 cup rice cooker. I thought that meant it had a 5.5 cup capacity, but its actually much larger. The 5.5 cup measurement is how much uncooked rice you can put in it, not how much cooked rice it can hold.

I definitely recommend this rice cooker to anyone in the market for a higher end computerized rice cooker. It's fabulous! (I'm not affiliated, by the way)

Ok! On to today's bento! It was slim pickin's in the fridge today because I was away all weekend and didn't get a chance to get groceries (I played outside a ton this weekend. If you ever have a chance to do Tree-Go, do it!!!).
On the left is chicken curry rice with onions, dates and tomato and an apple heart on top (I love apple with curry). On the right there are four pork shumai that have been steamed and then pan fried, pressing down with a spatula after every flip. There's a little cup of Asian cucumber pickles (flavoured with shiso and sesame rather than dill) on the bottom, and a boiled quail egg at the top. For veggies there is some steamed cauliflower sitting on top of carrot slices, broccoli, sugar snaps and green zucchini. For fruit there are tomato wedges, blueberries and watermelon slices. I prefer personal sized watermelons for bento because the rind is much thinner.

Here is the recipe for the curry rice. Note that this recipe makes a lot (around 4 to 5 cups), so you may want to scale it back if you're just making it for bento.

Recipe: Chicken Curry Rice made in a rice cooker

Ingredients

2 cups short grain white rice

2.5 cups water

1 large chicken breast or two small chicken breasts, cut into very small pieces (uncooked)

2 cloves garlic

1/4 inch section of ginger, peeled and roughly chopped

1 shallot, peeled and roughly chopped

Red chili flakes to taste (two pinches is medium spicy)

1/2 cup plain yogurt

1 Tbsp curry powder

1 tsp salt

1 white onion, sliced

1 tomato, cut into wedges

1/4 cup dates, chopped

1 small can coconut milk (5.6oz/165ml)

2 Tbsp honey

Combine yogurt, honey, curry powder, shallot, garlic, ginger, chili flakes and salt in a blender and blend until smooth.

Place curry mixture along with all of the other ingredients into the rice cooker and stir well. Let the rice cooker do its thing (Use 'mixed rice' setting if available on your rice cooker). Stir before serving.

Easy!!

August 20th Bento Lunch

Ugh. My computer has been on the fritz for the last two days. I didn't think I'd get this entry posted today. I gave up on my computer for now and am using BF's instead.

A couple of critters made it into today's bento...

The onigiris are filled with sweet red bean paste. The fish has a nori face and the other two have sesame seed eyes. The chick's nose is made from carrot and his wing is a small spinach stem.

For protein I made ground chicken dumplings wrapped in nori this morning. BF told me when he got home tonight that he would have liked more meat, so next time I will make a couple more.

Lots of veggies today. I made some sesame and miso steamed spinach as well as steamed broccoli, asparagus, sugar snaps and yellow zucchini with a bit of pepper. I julienned some raw carrot as well to make a little nest for the chick.

For fruit there are a couple of orange wedges, blueberries and strawberry slices.

There were some leftover fruit and veggies that didn't fit in the bento box so I made myself a little snack. I thought the colours were really pretty so I took a picture.

August 18th Bento Lunch

BF was on vacation for most of last week which is why I haven't posted much. Everything is back to normal today though, so I got up bright and early this morning and decided to make a donburi bento. I think this is the first time I've actually made rice in the morning. Usually I make it the night before and refrigerate or freeze it. It didn't actually take too much extra time though because by the time I had the donburi topping finished, the rice was ready.
Here's a picture of what is in the donburi. The recipe is a variation on one that appears in the book 'Bento Boxes - Japanese Meals on the Go'. There is a sliced inari pouch that I boiled for a few minutes in a mixture of 1/3 cup chicken broth, 1 Tbsp each of mirin, soy sauce and sake and 1 tsp sugar. Next I added some canned mushrooms I had leftover from the weekend (mushrooms are the one vegetable that I don't eat fresh. I've never liked fresh mushrooms but I love the canned ones), and let it boil about two more minutes before adding the parsley. Once the parsley had wilted, I added a beaten egg and stirred the mixture until the egg had set. The last step was to transfer it onto the rice in the bento box. I used the bento box divider in order to be able to compact as much rice into that area of the bento as possible.

It looked a little plain so I put a couple of red pepper butterflies on top. On the right hand side of the bottom tier are slices of steak left over from last night's barbecue. Between the steak, the egg and the inari, this bento is pretty heavy on the protein, which is fine for BF. If it was for me, I would have left out the steak altogether.

The veggies are simple. Just asparagus, broccoli and sugar snaps. My grocery store has been out of asparagus for the past week so we were happy to be able to get some yesterday.

For fruit there are orange slices, half of a plum, strawberry slices, blueberries and two cherries. I learned a neat trick for orange slices, to make them easier to eat. You just slice the orange away from the rind for about two thirds of the way across the wedge. Then when you go to eat it, you can just hold it by the peel and tear the orange off the rest of the way. For dessert there is a chocolate mint square from my freezer stash.

Sadly, I think summer is nearing it's end. I saw the first sign of it this weekend: strawberries were $4.99 a box. Well, at least it's still hot out!

As an aside, this weekend I started reading "Japanese Cooking, A Simple Art" (previously I was just using it as a reference whenever I needed a recipe or ran into an ingredient I didn't know how to cook). Ordinarily I wouldn't read a cookbook cover to cover but this book is really exceptional in how much there is to learn from it. There are full chapters on knives, sashimi, sushi, soups, pickles, sweets and tea, as well as chapters on each of the fundamental cooking methods (grilling, pan frying, teaming, simmering, deep frying, etc), each with a discussion of the subject and accompanying recipes. I'm discovering all kinds of new cooking techniques and philosophies on food, it's really exciting. I made some awesome chicken udon soup this weekend, and I've been working on perfecting my own version of eggs and rice as a light breakfast. Next I think I'm going to tackle light appetizer-style soups. I definitely recommend this book, it's completely changed the way I approach cooking.

August 12th Bento Lunches

This was one of those mornings where you lie in bed for ten minutes trying to decide whether or not to bother getting up to make bento, choosing between luxurious sleep or a delicious lunch.

Lunch won out today. I put together a couple of bentos for BF and his dive instructor for their dive this morning. All that swimming works up an appetite! I used a nice, big (1320ml) two tier bento box for this (you can see a picture of it here) that BF can just throw in his bag. As an aside, when I've been out shopping this summer and see the big picnic kits that carry all of your plates and cutlery and stuff, I think of this bento box and how little space it actually takes me to pack a portable lunch and I just want to stand in those stores all day and explain to people that they don't need all that. I mean figuratively of course, I would never actually do that. But they do seem excessive to me. Simplify!

Anyway, back to bento. I didn't do anything complex this morning because I was pretty rushed. Usually BF is sleeping when I make bento, but this morning he was up getting ready for his dive. I think it scared him a bit to see me reaching for the biggest knife we own while my eyes were still half shut, and then start hacking away at whatever I could find.

I figured that since both bentos were for grown men, I would load them up with meat. I had a huge piece of pork schnitzel in the freezer. These are great because they are so thin and fast to cook. I just defrost it in the microwave, throw it in a pan with some canola oil for a minute or two, add a little water and cover to steam for a minute or two more (so that I can be sure it's cooked through) and then fry uncovered for a few more minutes until crispy on the outside. I sliced it up after it was cooked. There are a couple of pork dumplings and a small bottle of sauce in there as well.

I used up the rest of the batch of forbidden (black) rice onigiri that I made last week. The heart shaped ones are stuffed with bonito flakes and soy sauce and the star shaped ones have a red bean (adzuki) filling.

For veggies, I steamed up some yellow swiss chard. I had never seen this before, but it's pretty cool. The stems are bright yellow (they didn't show up well in this picture, they look kind of greenish here) and they taste like regular swiss chard, but maybe a little more bitter. There are also some carrot rounds, broccoli, sugar snaps and cauliflower. I haven't been able to find thick carrots for a few weeks, so sadly the carrot I used today wasn't big enough to punch out shapes.

For fruit there are strawberries and blueberries. That's all there was room for. I also packed up half a dozen cupcakes for BF to take with him to share with the dive shop people, so I decided a dessert was unnecessary for the bentos.

There actually was a theme to these bento lunches, although I'm not sure it's obvious. I decided I wanted to use every colour of the rainbow and I actually managed to do it. To recap:

• red strawberries
• orange carrot
• yellow swiss chard
• green broccoli
• blueberries
• purple onigiri

I love when things work out the way I want them to!

August 11th Bento Lunch

I've been watching a lot of Iron Chef on YouTube. Omg what a fun show! It's kind of renewed my zest for trying new Japanese recipes and cooking techniques so I've been incorporating a lot more Japanese food in my non-bento meals. I'm discovering all kinds of wonderful food combinations. Loving it! Since I'm not working at the moment, it's a lot more important to me to make sure that I'm preparing lots of healthy, well balanced meals so that BF and I are well fed. I figured it's the least I can do.

I took today's picture in natural light instead of with flash in the kitchen and I think it washed out the colours a bit. Everything didn't look so white in real life! Well at least I know for next time.
BF had some disappointing seafood udon at a restaurant yesterday, so I had planned to make some delicious yakiudon (fried noodles) for bento today to make up for it. To my dismay however, I realized this morning that I'm completely out of udon noodles. So I used somen noodles instead (yakisomen?). They're a smaller, flat noodle, so I fried them for a much shorter time and it still turned out pretty yummy.

To make them, I fried up some chunks of chicken breast in a little canola with salt and pepper while boiling the noodles for three minutes. Then I added another tablespoon or so of canola oil to the chicken (to keep the noodles from sticking together) and threw in chives, red pepper pieces and the somen noodles. Once it had fried for about a minute I added about 1 Tbsp each of sake and soy sauce (my favorite seasonings for fried noodles) and fried for about a minute more.

At the very top of the bento is some sauteed gobo (burdock root) and carrot julienne. For gobo, you want to first peel it and soak it in cold water for a bit, and then drain before you use it. I sauteed the gobo and carrot in a bit of sesame oil and then added some mirin and soy sauce. It turned out a bit too salty for my taste (the gobo really sucks up the flavor!) so next time I will use less soy sauce.

Keeping with the soy theme, I also made some soy quail eggs. To make them, I first hard boiled the eggs (three and a half minutes) and then put them in a ziplock bag along with a mixture of two parts soy sauce, one part rice vinegar and one part sugar for about an hour (BF is working the night shift this week so I don't have to have the bentos ready until late in the morning). I made four eggs, but I only used one in this bento lunch, sliced in half with a small dot of cream cheese on the yolk. They are sharp and salty and really yummy!

There are three home made gyoza as well from a batch I made last week.

I balanced all of these sharp flavours with lots of fresh fruit and lightly steamed veggies. The vegetables are broccoli, cauliflower and sugar snaps. The fruit are strawberries, blueberries, honey tangerine segments and yellow kiwi flowers. There is a chocolate seashell for dessert.

August 6th Bento Lunch

I decided to keep it simple today.

Sometimes when I get up in the morning I can't figure out what to put in the bento (like when you feel like you have nothing to wear. It's the same feeling). Other times I'll think I have it all planned out only to realize I've still got space left in the bento box after I'm done. Today, I had all kinds of great foods for the bentos, I probably could have filled another tier. It's nice when that happens.
In the left tier is coconut mango rice. The recipe is from Cooking Cute. I made the rice last night and then this morning I cut up the mango and mixed it in. I cut the recipe in half and omitted the sauce topping because I felt like it was sweet enough as is. This is yummy stuff!!

There are also some slices of chorizo sausage (BF's favorite. Too spicy for me) and some sesame fried bok choy with beet flowers on top. This was the last of the pretty beets and they don't have them at the store anymore *sigh*

On the right there is the standard broccoli, asparagus and snow peas along with raspberries and blueberries (broccoli and berries are two of the top ten healthiest foods, so it's good that we eat them every day!). I also made poached quince yesterday by following these instructions. Lastly, there is a small container of pomegranate seeds. I never got around to removing the seeds from the pomegranate last night and did I ever regret it this morning. Getting the pomgranate ready this morning actually took longer than preparing the entire rest of the bento!

I decided that between the sweet rice and the quince, this bento had enough sweet foods so I didn't include a dessert.

I think that if it weren't for my bento habit, I would never have found out so much about my tastes. For example, that I love quince and bison and that I don't like longans. Because I'm on this constant quest to make exciting lunches every day, I find I'm a lot more open to trying new foods. I'm more alert when I'm grocery shopping, rather than just picking up the same old stuff. This is a good thing!

August 4th Bento Lunch

Messy bento!
I tried a couple of new things today. The first was an attempt to duplicate the gorgeous onigiri that Lyvvie from Obento Baby made back in May. To make the onigiri I first soaked 2 Tbsp of forbidden rice (black rice) for about an hour in order to pull out some of the colour so that it didn't completely overpower the white rice. I put it in the rice cooker with enough white rice to make 1 cup and then formed the onigiri as usual, using bonito flakes and soy sauce as a filling and sprinkling with white sesame seeds. I do like the way they turned out, but the colours didn't turn out as bright as Lyvvies!

The second new thing I tried was the rolled omelette in the top left corner. Instead of doing a rolled omelette in layers, this time I made one thick layer and then laid a sheet of nori on top (I need to get a tamagoyaki pan!!!). I then rolled the omelette using a sushi mat and sliced it to get the spiral pieces in the bento. I'm really pleased with how this turned out. Next time I might try using a larger pan and a thinner omelette to see how that looks. For some reason I absolutely love rolled foods in bento lunches. I always get really excited when I find or think of a new roll I can make.

For protein there are some leftover pork bites from last night's supper, covered with a few parsley leaves. For veggies there are asparagus, broccoli, sugar snaps, zuchinni slices and raw red pepper strips.

For fruit there are a couple of slices of yellow tomato, a few chunks of a fruit called a cactus pear (it actually comes from a cactus! The peel is spiny and can irritate your skin), a lychee and some berries. I included the last of the chocolate banana cupcakes for dessert.

July 30th Bento Lunch

I accidently drained the battery on BF's fancy camera, so the picture quality today isn't great since I used my little point & shoot.

Today deliciousness won out over pretty.
The main component of today's bento is rice paper rolls. They started out from a recipe in my Vietnamese cookbook, but by the end of it I had made so many substutions and changes that I think it is now an original recipe.

The rolls are filled with a layer of lettuce, followed by a few dots of hoisin sauce, strips of sausage, two egg sheet strips and topped with a layer of sweet potato matchsticks fried with canola oil and garlic. Yum! So this covered off a lot of the carbs and most of the protein for the bento.

I find it really tough to make rice paper rolls look pretty. Does anyone have any suggestions? This time I just put a few parsley leaves on them.

For added carbs, I cooked up some lotus root slices with red pepper. They're propped up against some lentil snacks that you can't see. The rest of the veggies are the standard asparagus, broccoli, sugar snaps and yellow zucchini. For fruit there is half of a clementine, strawberries, blueberries, raspberries and some tiny choke cherries. I think these are super cute and they are crazy sour.

No dessert today because I sent BF into work with a batch of chocolate and vanilla cake balls. I will try to post pics/recipe later today.

July 29th Bento Lunch

100th post!!

Now that I'm not working, I can post earlier in the day, which is nice.

I found some great foods last week during a trip to the asian grocery store. My best find was frozen banana leaves! I'm too excited to have these back again because I haven't been able to find them since that one time my local grocery store carried them. They were dirt cheap too. I got 1 lb (about 20 sheets, 1 square foot each) for $1.65. Love it!

We made coconut banana rice (Chuoi Nuong) again last night - check out this blog post for how it's made. BF said "Remind me again why we don't eat this every day?" Well, now we can! I made two extra stuffed leaves for the bentos this morning. The meat in the bento lunches today is leftover from last night as well. It's a premade cut from the butcher, a pork loin stuffed with herbs, veggies and cheese with a strip of bacon wrapped around it that we barbecued.

I included a few lentil bites as well for extra carbs. For veggies, there are some strips of green pepper sauteed in a bit of oil and salted, a couple of pieces of yellow zucchini, some asparagus, broccoli and sugar snaps (all steamed), and some awesome beet hearts.

Now I can hear my seven-year old self cringing as I call beets awesome, but oh man, these are gorgeous. The inside of the beet is alternating red and white rings and each beet is tiny, the perfect size for bento. I was able to get six heart slices from one beet which is exactly enough for two bento lunches in my opinion.

For fruit there are a couple of fresh lychees, some pluot bites (BF tells me that a pluot is a cross between a plum and an apricot), raspberries, blueberries and strawberry slices.

July 19th Bento Lunches

I've been pretty sick all week, so I haven't spent too much time in the kitchen. That's why I haven't been posting. Today I've completely lost my voice so I guess I'll be sick for a while yet :P

All I've really done this week was to make a couple of snack bentos, and I made a batch of chocolate cupcakes with peanut butter buttercream that disappeared faster than I could take a picture of them.

BF and my sister's bf scuba dive together mostly every week, and this week my sister and I went with them (to hang out and watch, not to dive). I wasn't going to make bentos because I still wasn't feeling well, but then at the last minute I changed my mind.

So I rushed together four bento lunches with zero prep work or planning. They're messy and the picture isn't great because everything was so rushed. I'm more posting it because I'm just impressed with myself that I pulled this off. Making four bento lunches is a tonne of work as it turns out.
They're mainly veggie because we also had a barbecue so we cooked meat on that, plus my sister is a vegetarian so her bento didn't have any meat at all (bottom right).

In each bento there are four bites of inside out chicken teriyaki sushi and four pieces of avocado maki made with soy wrapper instead of nori. BF gave me a lot of help making the sushi to save time. There are two pork shu mai 'burgers' (leek dumplings for my sister. Thank goodness for my well stocked freezer!). For added protein there is a quail egg and two bites of cheese in each.

For veggies there are sesame fried carrots, steamed miso spinach, boiled edamame and sweet potato flowers, steamed asparagus, broccoli and snow peas, and some homemade daikon pickles.

For fruit there are nectarine bites, cherries, blueberries and strawberries.

I thought it would be really challenging to fill so much space but I actually ended up with more food than I could fit in them. I only wish I had more time to pretty them up.

July 14th Bento Lunch

Hmmm....the pics didnt really turn out today. But you get the idea.

We didn't manage to get out for groceries until tonight, so it was slim pickin's for produce for today's bento. We had avocado maki and bacon wrapped chicken thigh for the main components of the bento.

In the top right corner you can see the lentil snacks I made last night. I got the recipe from a site that justbento links to. I forgot to put them in my bento, but BF said they were really yummy. It's a good thing too, because the recipe made about fifty of them.

For veggies, I used everything we had in the fridge. Steamed gai lon, broccoli, sugar snaps, carrot flowers and fried plantain tulips.

There are a few bites of cheddar in the top of the bento. For fruit I used apple slices to add more carbs since there isn't really all that much rice in the sushi. There are some butterflies cut from yellow kiwi (I actually liked this better than regular green kiwi. Its sweeter and has a smoother texture), a lychee, blueberries and some rhubarb that I cooked up with some strawberries.

I made the sushi, chicken, lentil snacks and rhubarb the night before, so this was actually really quick to throw together this morning. And considering how late I slept in this morning, that was a good thing!

July 10th Bento

This has been a pretty busy week so far. It was snack bentos mostly and they were nothing special, so I didn't bother posting them.

This morning I actually managed to get up and make a proper bento. Nothing new today, just all foods that I love!
I made two rolls of chicken teriyaki sushi (one for BF and one for me). I made a two egg and spinach omelette, which makes exactly enough to put to hearts in each bento. I fried up some gyoza and some plantain hearts together to save time. For veggies there is asparagus, broccoli, sugar snaps and sesame fried baby bok choy.

I used all kinds of different fruits today. There is half an apricot, cut into slices, two lychees, some satsuma wedges, cherries, strawberries, raspberries and blueberries.

Simple but yummy, with lots of variety!

July 7th Bento

We went to the grocery store yesterday as usual. BF went to the meat counter and ordered some stuff. As we walked away, I asked "What do you plan to do with that ground bison?"

He replied "Give it to you to put in a bento!"

Of course.

Seeing as how this was the first I'd heard that people even eat bison, I didn't know what to do with it. Luckily I know how to use Google.

And that is how we ended up having buffaloaf for lunch.
I followed the recipe at the link above. The only changes I made were to divide it in four and use a quail egg instead of a regular egg (because it's easier than measuring a quarter of an egg). This is the first time in my life I've ever made meatloaf. I don't think I've even eaten meatloaf since I was a kid. It turned out much better than I expected. I actually prefer bison to beef as it turns out.

The other interesting component to this bento is a Vietnamese dumpling called bahn khuc. The recipe is from my Vietnamese cookbook (listed in the carousel in the left column of my blog). The basic idea is that the dumpling dough is made of spinach puree and glutinous rice flour. The filling is ground pork, mung bean paste and shallots. It's then rolled in uncooked rice and steamed for about 20 minutes until the rice is cooked (I did all of this the night before and then put it straight in the bento from the fridge in the morning).

These were a whole lot of work, although I suspect it would have been faster if I had the mung bean paste already prepared, waiting in the freezer (it takes two hours to soak the beans). And for how much work they were, the taste was only so-so, so I don't think I'll make them again. The consistency was similar to a daifuku, which didn't carry over well to a dumpling in my opinion. BF wasn't so keen on them either. I really wanted to like this recipe because I thought it was a cool idea with lots of healthy ingredients, but alas, it was not to be.

For additional carbs, I included two heart shaped red bean onigiri.

For veggies there is some steamed red swiss chard (I really liked this last time so I bought another bunch this weekend), broccoli, asparagus, sugar snaps, raw carrot and daikon flowers and yellow zucchini.

For fruit there is half a fig, a strawberry that I thought was adorable, some fresh pineapple chunks, blueberries, raspberries and a cherry.

Sometimes my lunches take even me by surprise. I never would have guessed bison and mung!

July 3rd Snack Bento + Cupcakes

Someone actually ordered cupcakes from me. I had a few leftover from a potluck last weekend so I ended up bringing them to a party afterwards. One of the guys there said he really liked my cupcakes and asked me to make him a dozen for his Friday morning meeting at work.

He didn't give me any instruction as to what he wanted "Oh, just whatever you're making would be great" so I made them the same as the ones last weekend, just with different decorations.

The cupcakes themselves are the "White Cupcakes" from book Crazy About Cupcakes. I substituted 1 3/4 cups of cake flour for the 1 1/2 cups white flour called for by the recipe and addded 1 1/2 cups of chopped mango. This is the second time I've used this recipe, and it's excellent.

They're filled with a pomegranate cream filling. I used the "Irish Cream Filling" recipe from the same book, and substituted pomegranate molasses (who knew this even existed?) for the Irish cream. I love this filling, it's amazingly creamy and tart.

The frosting is a plain buttercream and the stars are made from fondant. I was really pleased that I was able to match the frosting colours to the fondant so closely. This is the first time I was able to do that. It's actually quite a bit more purple than it looks in the picture.

I was so busy making cupcakes, I didn't really have time to make bento lunches, so it was a quick snack bento this morning.

There are three pork shu mai (I need to make another batch this weekend - almost out!), two little onigiris (buried), fried plantain hearts, asparagus, broccoli and sugar snaps, and the last of the black bean salad. The fruit is just strawberries, blueberries, raspberries and lychees.