Thursday, February 3, 2011

Bento Meals: 2/3/11

Another semi-quick bento, containing two meals.

Top Tier (lunch)
Shrimp and broccoli cheesy rice
Smoked cheddar weiners
Sugar snap peas

Bottom Tier (breakfast)
Bacon-tomato-cheese omlette
Garlic pan-fried potatoes

Snack - String cheese and an orange

All were tasty, especially the breakfast tier.  Will be making the omlette and potatoes again.  :-)
The orange was the only survivor in this meal, having been brought home unconsumed.

Tuesday, February 1, 2011

Bento Meals: 2/1/2011

Last night, my husband and I tried a new version of a chicken dish my mother has cooked a few times for Sunday dinner.  The recipe is called Brown-Sugar BBQ Chicken, and it is delicious.  Even my youngest niece and I tried it and loved it, though we were both avoiding chicken at the time.

My idea was to cut the chicken into nuggets, cover them in batter, and fry them.  Then we would combine the nuggets with the sauce.  Though my husband used a different batter than I intended, the recipe turned out well.  Very tasty!  We had it with sautéed french green beans and homemade french fries.  Delicious!

So, today's lunch bento is made up of the following:

Bottom Tier
Brown-sugar BBQ chicken nuggets
Sautéed french green beans

Top Tier
Onigiri rolls, the rice mixed with furikake
Cherry tomatoes
Sugar snap peas, cut in half

 As for my breakfast bento, I made mushroom mini quiches.  I had the idea when I woke up.  We had a bunch of mushrooms I wanted to use up, but also wanted to make stuffed mushrooms.  This fullfilled both needs, in a way.

I removed the stems from the mushrooms and gently scraped out the ribs and placed the caps on a tinfoil lined cookie pan.  Then I placed a small piece of cooked bacon in each mushroom, followed by some shredded Monterey Pepper Jack cheese.  My husband mixed an egg with a little whole milk, and I spooned this mixture into each mushroom cap, making sure to only fill the caps 1/2 to 1/3 full.

I then put the cookie sheet (with the mushroom caps) into my toaster oven, preheated to 400 degrees.  I baked them until they were done, checking every 5 to 10 minutes.

They turned otu great and my husband also enjoyed them.  Not sure how my son liked them, as I had to leave for work before he woke up.  I definitely plan to make these again, with different variations.

Bento Breakfast: 1/31/2011

Well, this lunch was not terribly impressive, but was a quick throw together yesterday morning with my son clinging to me, and my husband trying to settle my daughter.

I made a quick Kimbap using leftovers.  They were sautéed collard greens cooked with bacon, mushrooms, onions, garlic, and butter.

Even though it was a rush job, the kimbap was tasty and filling.  I guess that's all you can ask for sometimes.

Breakfast Fun: 1/30/2011

I've tried encouraging my son to try different types of food, especially vegetables, while also teaching him that even though he may not like certain items in one form, he may like them in another (like he may not like steamed carrots, but he may like diced carrots in his stir fries).  I'm happy to see that he's been more receptive of late.  I am also trying to make some of his meals cute, especially with food items he may be hesitant about or may have tried once and wasn't willing to try again.  I'm actually impressed by how many things he has been willing to try and even likes (more often than not, anyways).  The breakfasts below were inspired by my efforts.

This is the breakfast I made for my son.  The star flower was actually inspired by the Sunflower Egg idea I found on Cute Food For Kids.  I used small smoked cheddar weiners and a fried egg star mold for the flower, ketchup for the stem, and a sugar snap pea (lightly sautéed and cut diagonally) for the leaves.

He wasn't sure how to eat it, but seemed to like how it looked.  When my husband cut it up for him, he gobbled it down.  He tried the sugar snap pea, and left only some of the tougher fibers (which he has trouble with for some fruits and vegetables).  All in all, a pretty good success.
My husband and I had an omlette seascape.  I made basic omlettes with american cheese, sliced mushrooms, and minced garlic inside, topped with a small home-grown scallion.  Sliced sugar snap peas, sautéed in in the oils from cooking the weiners, were the sea plants and some mushroom slices (also cooked in the meat oils) were subterrainean rocks.  Each plate had one octopus  made from smoked cheddar weiners with sour cream eyes.  All our meals were delicious, and my son ate some of our mushroom omlettes.

By the way, the bananas a the top of the page were decorated using a tooth pick and a fork tong.  All you do is lightly draw your design on using a tooth pick (or fork tong, or whatever else you think may work), and the drawing will show up within a few minutes.  The messages on the above bananas were a day or two old.  :-)

Finally back!

It's been a while since I last posted here.  I can't believe 3 months have already gone by!

The last part of my pregnancy was difficult, but the delivery was surprisingly easy.  My daughter is beautiful, though she brought a lot of changes with her, as every new child does.  My son adjusted to her and accepted her pretty quickly.  He's great with her and I hope this is a sign of how things will be between them.

I returned to work a couple weeks ago, and am slowly readjusting to the schedule.  I'm also slowly getting back into putting together bentos.

So... today I hope to post the bentos and fun foods I've made thus far this week.  Each will have it's own entry, most likely, so bear with me.  I'm still trying to get this blog's new settings.