This week was a really hectic week at work but only one bento was made due to half-days, days off and leftovers from take out coming in their own neat boxes.
Monday’s Lonely Bento: red pears, shrimp in lemon sauce, broccoli in lemon sauce and rice with furikake
Time to make this delicious and colorful bento? 10 minutes.
Happy eatings~
I found the perfect gift from Bakerella for Xmas. I made her Oreo truffles, you can find her recipe on her page with pictures but I’m also going to repost it here with my pictures instead :p
Oreo Truffles
(makes about 30)
-one box of Oreos (with just a half-dozen eaten)
-one 8oz package of cream cheese
-one bag of white chocolate chips
1. Grind the whole package of Oreos in the food processor.
2. Add the cream cheese to the ground up bits of Oreo and mix the up really, really well. This takes a while so get comfortable.
3. Roll the creamcheese/oreo mixture into golf ball or smaller sized balls. Place them on a baking sheet.
4. Put the balls in the fridge for 30 minutes or they will fall apart.
5. Melt your chocolate in a double boiler.
6. Coat each of the balls in white chocolate by rolling them in the chocolate and using a spoon to help you get off the excess chocolate. Place coated ball back on baking sheet and let dry.
You can eat them, pipe colored chocolate on to them or whatever you like. I wrapped mine in special cellophane and tied it with a bow on each end.
Happy eating!~
So this is the end of my first week of full-time work at this job. I must say it’s pretty hard getting used to a new schedule and I found that I was really tired all week. Hopefully that goes away. Anyway no lunch picture for Thursday because it was a sandwhich and a bag of Chex. Woo. Here the other two days. Recipe and pictures for a special project coming on Sunday!
Wednesday: green beans, cheese tortellini (store-bought), and mashed sweet potatoes
Friday: chicken with peppers, rice, and an apple
Chicken with Peppers
1/2 red pepper
1/2 green pepper
1 large chicken breast
4 tsp garlic
1 tbsp oil
1/2 onion
a few good swirls of soy sauce
1. Chop up the vegetables and chicken
2. Put oil and garlic in a pan and fry up the peppers, then add the chicken and a good amount of soy sauce
3. When it’s all cooked (about 8 minutes) serve over rice.
Not too fancy but easy to make after a hard day at work!
Happy eating~
Just popping in with two bentos, yesterday and today’s.
Monday: Pasta with a fresh tomato base, spinach and onions, parmesan couscous and apple
Tuesday: frittata with fresh vegetables, grapes, mozzarella cheese and some cinnamon cereal
Easy Frittata
6 eggs
two handfuls of grape tomatoes
1/2 yellow onion
a handful of frozen spinach
1/2 green pepper
1. Mix the eggs up in a large bowl
2. Chop up all the vegetables and add them to the egg mixture
3. Pour the mixture into an 8″ cake pan and bake at 350 degrees for 20-25 minutes
Note: no butter, no oil, no milk – amazing!
Happy eatings everyone~
My job went from part-time to full-time so in honor of that here’s a delicious bento from recently with the notion that many more will come in the future!
Sliced applies, couscous with extra vegetables, 2 broccoli mini quiche and tomato slices.
Happy cooking!
This is the secret to the perfect sweet potatoes. I am telling you there is no recipe in the entire world that can beat this one! Ever!
Here’s what you do:
-Get a sweet potato (or two or ten)
-Poke at least a dozen holes in each sweet potato with a knife or fork
-Wrap each potato in tin foil
-Throw them in a 450 degree oven for 45 minutes to an hour (I like to put the on a baking sheet just in case)
-Once the foil has coiled enough to handle, cut one open and eat it with a spoon.
The key is not to put anything on it. No butter, no sugar, no syrup. Sweet potatoes are delicious all by themselves! It’s a shame that now it’s so popular to pair them with peaches or oranges or cranberries where their subtle flavor gets completely overpowered. I’ve even seen recipes which coat them in sugar and syrup and mask their natural sweetness! The horror!
Try this recipe just once and I think you’ll be convinced too! Happy cooking~
My camera is in the shop for repairs and will likely not be back until sometime next week. While it cost me a little more than I was hoping for I really do love my camera and it’s worth every cent they want to scam out of me. I might be tempted to do a post using pictures of my cell phone since I’m probably going to make gingerbread cookies with royal icing this weekend or maybe cake pops with my friend but we’ll see.
Just in case you were wondering. I leave you with an old picture of a one of my favorite bentos for your tummy to ponder.
May your week be delicious~
My mother is a fan of many things that others will not touch. She has from time to time cooked entire meals that no soul in our extended family would eat. She also loves peanut-flavored dishes. From the subtle undertones in Pad Thai to the spicy sauce that compliments this dish.
Usually I’m a fan as well but I didn’t like this dish at all. I didn’t even finish a “tasters portion” before I gave up calling this dish a complete failure. So why am I posting it then? My boyfriend loved it. He ate the entire thing himself over three meals and forbid me from even thinking about throwing it away. If it was good enough for him maybe there is another soul out there who would like this recipe.
1 lb shrimp
1 pepper, chopped roughly
1 onion, chopped roughly
2 cloves of garlic, minced
1/3 c peanut butter
1 1/2 c chicken broth
2 tbs soy sauce
2 tbs Srirach
2 tbs peanut oil
2 tsb fish sauce
Cook the somen noodles. Cooking somen seems a bit weird but you basically boil a pot of water, dump it over the noodles, wait 3-4 minutes until they are soft and then drain the water and rise the noodles (a cloudly water will form – that’s good). Set them aside.
In a sauce pot combine all the ingredients for the sauce, mix gently and let simmer for about 15 minutes.
In a pan, saute the onions, garlic and peppers in a pan with a small amount of oil.
When the vegetables are sauteed to your liking add the shirmp and cook until bright pink (about 2 minutes on each side).
Add a cup of the sauce to the shrimp and reduce for about 8-10 minutes.
Serve over somen noodles with extra sauce or spice if needed.
Sorry, I don’t even have a finished picture of this dish because I disliked it so much. ^^;; Better luck next time!
I don’t actually like things made out of apples but I wanted something that would travel well as a gift and since this season has gifted me with many apples, I decided to make apple butter.
Especially when I found a crock pot recipe for it meaning that with the littlest amount of effort you can make this delicious spreadable. The original recipe is from A Year of Slow Cooking and all I did was halve the recipe. It yielded three 8-oz jars of apple butter.
Peel and chop up the apples in quarters, throw them in the crock pot add the vanilla. Cook on low for 8 hours. Mash apples gently with the backside of a fork or spoon add the rest of the ingredients and cook on low for another 6 hours.
Yum <3
Aside from being the worst blog updater on Earth I also hold the title as the most ecstatic lover of the fall. My favorite thing about fall is definitely the colors.
As I was driving to work today I had the chance to stop at a very precariously placed stop light which I swear held me in one place for nearly a full three minutes. Though I was lucky to have sat there because I noticed that the tree closest to me was green and the preceding trees made a lovely backward rainbow of deep rich orange, bright yellow and that wonderful wine red color. Reminded me of my cutting board…
Peppers and tomatoes and carrots and celery and onions living in rainbow harmony or something like that. I didn’t even mean to chop them in color order but it feels like I have rainbows on the brain.
Those were for the soup that I posted about previously and if the cutting board of vegetables didn’t tempt your stomach the finished bowl is sure to do so!
Since I hate to leave you empty handed I’ll also share one of my strange experiments that worked out well. Pot pie in a jar! It’s like pot pie except it’s in a jar (don’t hurt yourself slamming your palm into your forehead).
I used your basic pot pie recipe and then simply filled up a glass canning jar, slipped some pie crust over the top (ready made but homemade would work too) and then baked it in the oven for 35 minutes. I could see all the lovely juices going in the bottom and it smelt divine.
Chicken Pot Pie
That’s all for today but have a sneak peek for next time…
Ahhhh, what is it?