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Beefy Hand Pies

Beefy Hand Pies

Beefy Hand Pies

1 1/2 tsp olive oil

1/2 small red onion, chopped

1/4 tsp fresh thyme leaves

1 slice white bread, crusts removed

1/4 pound ground beef

1 T. ketchup

2 T. freshly grated parmesan

Salt and pepper to season

One 7.5 ounce store bought refrigerated piecrust

1 egg, beaten with a pinch of salt

Put the oil in a small frying pan, add the onion, and sauté for 5 minutes. Stir in the thyme and set aside. Put the bread in a food processor and whiz into crumbs. Add the sautéed onion, beef, ketchup, and parmesan, plus salt and pepper to taste and whiz again to combine.  Preheat the oven to 400’f. Roll out the piecrust to 1/6 inch and trim into two rectangles about 7 x 5 inches. Halve the meat mixture and roll into two 7 inch sausages. Put one in the center of each rectangle and brush the edges of the crust with the egg. Roll the pastry over the meat to enclose it, and cut each roll into two pieces with a sharp knife (wipe the knife between each cut), crimp the open ends of each with a fork to seal. Put the pies on a baking sheet, seam side down. Cut decorations, such as hearts or stars, from the left over piecrust. Brush the pies with the egg and attach the decorations, then brush the decorations with the egg.  Bake the pies for 18-20 minutes, until the pastry is golden brown. Use a thin spatula to transfer the pies to a wire rack to cool. They are most delicious served warm but can be served cold. They will keep in the fridge for up to 2 days. Suitable for freezing, unbaked, for up to one month. Thaw overnight in the fridge and bake as directed.


From Top 100 Finger Foods

Beef Shiso Wraps

Beef Shiso Wraps

Beef Shiso Wraps

25-35 Korean shiso leaves

1 lb, ground beef

2 T. fresh chopped lemongrass

1/4 onion, chopped

2 tsp. curry powder

2 tsp. oyster sauce

1 T. soy sauce

1 T. sesame oil

1 T. flour

Some fresh ground pepper


Sweet Chili Sauce

for the sweet chili sauce: Mix 1:1:1:1 fish sauce, vinegar, water, and fish sauce with some chopped garlic cloves and a dribble of Sriracha sauce.  Set your oven to broil. Rinse the shiso leaves and pat dry with a paper towel. Snip a little bit of the steam off, but not too much. You’ll be needing some of the stem to wrap the meat. Combine beef, onions, lemongrass, curry powder, oyster sauce, soy sauce, and sesame oil in a bowl. Place your leaf shiny side down, and sprinkle some flour. Take about 2 T. or more the meat mixture and roll into a little sausage. Place it on the pointy end of the leaf, and carefully roll up. When you reach the end, take the stem and jab it into the leaf to seal. Cover a baking sheet with aluminum foil and lightly oil it. Place the rolls stem side down and broil for 4 minutes. Then flip it over and broil for another 4 minutes. Wrap in sunny lettuce leaves and dip in sweet chili sauce.

Jicama Sticks

Jicama Sticks

1 red or sweet onion, finely chopped
1 C. cold water
¾ tsp. salt
¼ C. extra-virgin olive oil
2½ tsp. fresh lime juice
1 tsp. sugar
¼ tsp. freshly ground pepper
1½ lbs. jicama, peeled, cut into matchsticks
1/3 C. finely chopped cilantro or parsley

Steps: Soak onion in water with ½ tsp. of the salt, 15 minutes. Drain. Rinse under cold water. Pat dry. Whisk together oil, lime juice, sugar, remaining ¼ tsp. of the salt and pepper in a large bowl until sugar dissolves. Add onion, jicama and cilantro. Toss well. Nutrition information per serving: 97 calories, 62 percent of calories from fat, 7g fat, 1 g saturated fat, 0 mg cholesterol, 9 g carbohydrates, 1 g protein, 222 mg sodium, 4 g fiber

Pickled Radishes (makes about 2 pints)

Pickled Radishes (makes about 2 pints)

2 lb. radishes (about 2 bunches), tops and roots removed, scrubbed and cut into 1/8 in rounds
1/4 C. plus 1/4 tsp. pure kosher salt
1 1/2 C. 5% white vinegar
1 T. salt
1 tsp. black peppercorns
1 tsp. fennel seeds
1 tsp. mustard seeds

Combine 1/4 C. salt with 2 1/2 C. water. Stir to dissolve (warm water helps). Put radish rounds into a bowl and pour salt water over. Refrigerate for 8 hours or overnight. Drain and rinse. In a large 6-8 quart pot, combine vinegar, sugar, 1/4 tsp. salt and spices. Bring to a boil, stirring to dissolve salt and sugar. Add radishes and return to a boil. Remove from heat. Pack hot canning jars loosely with radishes and brine. Leave 1/2 in headspace. Process jars in water bath for 10 minutes. Remove from water bath and leave jars undisturbed for at least 12 hours. Check if jars are sealed. Label sealed jars and store.

Prosciutto and Fresh Mozzarella Crostinis with Basil Oil

Prosciutto and Fresh Mozzarella Crostinis with Basil Oil

1 baguette, sliced on the bias about 3/4″ thick
1 ball fresh mozzarella, sliced
2 slices prosciutto
Basil Oil (Below)

Grill or toast the baguette slices if desired. Pour a little basil oil down on a plate. Place grilled baguette slice on plate, layer mozzarella and then prosciutto on top. Insert baguette into mouth, bite, chew, and understand what all the fuss is about.

Basil Oil

1 bunch basil, stems removed (about 1 C.?)
1/2 C. oil – this is one instance where using a canola or vegetable or other unflavored oil might be better than olive oil so that it doesn’t drown out the flavor of the basil

Boil a pot of water. Put basil in for 30 seconds. Take basil out, rinse under cold water. Pat dry (important!), add basil and oil into blender. I had to add in a little more oil than pictured below. Salt and pepper to taste while blending!

Ham & Cheese Pinwheels

Ham & Cheese Pinwheels


1 package cooked deli meat ham {about 6-8 slices}
1/4 package of Cream Cheese, softened
1 T. mustard
1 can refrigerated crescent rolls (or use your own dough)
1 cup grated Swiss cheese
2 green onions {sliced}

Unroll crescent roll dough into 1 large sheet, use a rolling pin if needed. In a small bowl, combine cream cheese and mustard. Spread mixture onto the surface of the dough. Place ham on top of the cream cheese mixture and then top with mozzarella cheese and green onions. Starting at one side of the dough, roll until you have one large log roll. Using a serrated knife, cut into 1-2 inch sections and place onto a cookie sheet. Bake at 350°F for 14-18 minutes or until edges are golden brown.

The Gobbler

The Gobbler

turkey-sandwich-recipe-gobbler-11 croissant per sandwich
shaved deli turkey breast (I prefer honey roasted)
cream cheese
fresh tomato slices
avocado slices
shredded lettuce
salt and pepper, to taste

Slice the croissants in half. Spread a thick layer of cream cheese on the croissant, top with the tomatoes, turkeys, lettuce, and avocado. Add salt and pepper to taste.

Bacon and Cheese Bread Quiches

Bacon and Cheese Bread Quiches

12 thin slices bread, crusts removed
butter, for spreading
12 slices ham
4 eggs, lightly whisked
½ cup (125ml) milk
1 cup (200g) ricotta
¾ cup (90g) cheddar

Preheat oven to 200°C (400°F). Spread one side of the bread slices with butter and press into 12 x ½ cup-capacity (125ml) lightly greased muffin tins. Bake for 5–6 minutes or until just golden. Line each bread case with a slice of ham. Place the egg, milk, ricotta and cheddar in a bowl and mix well to combine. Pour the mixture into the bread cases and bake for 10–15 minutes or until cooked through and golden. Makes 12. Tip: You can freeze these quiches for up to 2 months. Place in the fridge to defrost and warm in a low oven.

Pizza Muffins

Pizza Muffins

Pizza_muffins3 cups (450g) self-raising (self-rising) flour, sifted
1 teaspoon baking powder
1½ cups (180g) grated cheddar
150g ham, chopped
â…” cup (150g) chopped pineapple, drained
â…” cup (160ml) vegetable oil
2 tablespoons tomato paste
2 eggs
1 cup (250ml) milk
Preheat oven to 180°C (350°F). Place the flour, baking powder, 1 cup (120g) cheese, ham and pineapple in a bowl and mix to combine. Place the oil, tomato paste, egg and milk in a bowl and whisk to combine. Add the egg mixture to the flour mixture and mix until just combined. Spoon into 12 x ½ cup-capacity (125ml) muffin tins and sprinkle with remaining cheese. Bake for 30 minutes or until cooked when tested with a skewer. Makes 12.

Yogurt Fruit Bars

Yogurt Fruit Bars

picdatokE1 1⁄2 cups whole wheat flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon ground ginger
1 (6 ounce) package mixed dried fruit, coarsely chopped
1⁄3 cup chopped walnuts (optional)
1 cup plain fat-free yogurt or 1 cup low-fat plain yogurt
1 large egg
1⁄4 cup apple juice concentrate
2 tablespoons oil
nonstick cooking spray

Preheat oven to 350°F. In a large bowl, mix all dry ingredients. Add dried fruits and walnuts. In a medium bowl, combine yogurt, egg, apple juice concentrate, and oil. Make a well in the center of the dry ingredients and add the wet ingredients until blended. Coat a 9 X 13-inch pan with vegetable spray, spread batter in pan. Bake 45-50 minutes or until done. Cool 10 minutes before slicing. Slice into 8 servings. Freeze in individual portions if desired.

Blueberry Zucchini Bread

Blueberry Zucchini Bread

3 eggs, lightly beaten 252628
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Tomato Pizza Squares

Tomato Pizza Squares

2 slices soft bre4754_jpg-20150309013652~q80,dx720y432u1r1gg,c--ad
1/4 cup quick pizza sauce
2 slices fresh tomato, cut into quarters
2 slices cheese, cut into quarters (mozzarella, Monterey jack, etc)
8 small basil leaves

Preheat oven to 180°C conventional (or 160°C fan-forced). Line a baking tray with baking paper. Remove crusts from bread. Cut each piece into 4 and spread each piece with tomato sauce. Top each piece with tomato and a square of cheese. Place onto a tray and into the oven until the cheese has melted (10-12 mins).  Add a basil leaf to each slice. Cool and wrap in foil.

How to Make Dog Bread

How to Make Dog Bread

Dog Breads

Make the dough from your favorite bread recipe, using a bread maker. Select DOUGH mode. When it’s done, push all the air out of the dough with your hands.  Divide it into 10 (if you make the dough with about 250g flour) and roll each into a ball. Cover with wet paper towels and rest for 15 minutes. Make each into an oval shape.  Cut with a knife to make the ears of the dogs, and let the dough rise until about double in size.  After the rise, make eyes and noses with black beans.  Bake for about 10 minutes at 400F.

Zesty Toasted Oyster Crackers

Zesty Toasted Oyster Crackers

crackers¾ C. Vegetable Oil
1 pkg. Ranch Dressing Mix
1 tsp. dried Dill
1 tsp. Lemon Pepper
10oz. pkg. Oyster Crackers

Preheat the oven to 350. Place oil in mixing bowl and stir in the dressing mix, herbs and seasonings. Add oyster crackers and toss until they are well coated. Transfer to a rimmed baking sheet and bake until crisp, 3-4 minutes. Do not over bake, as they will quickly burn. Serve warm or allow to cool completely and store in a air tight tin container in a cool, dry place for up to 1 week.

Pork Katsu and Tonkatsu Sauce

Pork Katsu and Tonkatsu Sauce

Pork Katsu and Tonkatsu Sauce


4 (1/2-inch thick) boneless pork chops

2 tablespoons all-purpose or rice flour

1 egg, beaten

1/2 cup panko (Japanese style bread crumbs)

Vegetable oil


Tonkatsu sauce:


1/4 C. ketchup

1/3 C. soy sauce

1/4 C. Worcestershire sauce

1 T. hoisin sauce or tangy bbq sauce

garlic powder to taste

black pepper to taste


Prepare sauce by whisking together all ingredients and refrigerating.  Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

Picnic Chicken

Picnic Chicken

1 chicken cut into pieces

1 tablespoon salt

2 tablespoons brown sugar

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne


Rinse the chicken parts and then dry them. Mix together the salt, brown sugar, chili powder, paprika, pepper, and cayenne. Rub the spice mix under the skin as well as over the skin of the chicken. Using toothpicks, secure the skin back in place so that it does not shrink away from the chicken pieces as the chicken cooks. Place the chicken pieces on a cookie sheet and cover it loosely with foil. Place the sheet on an oven rack. Let the chicken rest in the refrigerator for at least an hour, but 6 hours or overnight would be best. The longer the chicken rests, the more of the spice rub that will be absorbed by the chicken and the deeper the flavor will be. Preheat oven to 425 degrees. Roast chicken for 12 minutes. Raise the oven temperature to 500 degrees and roast for 8-10 minutes more or until breast pieces reach 160 degrees. Remove the breasts from the oven and let the dark meat pieces cook for five more minutes or until they reach 170 degrees. Remove the remaining pieces from the oven and let the chicken cool to room temperature. Refrigerate the chicken overnight. Serve the chicken cold.

Bread Snails

Bread Snails

breadstick-snails-R133306-ss1 Tube Refrigerated Breadsticks

Purchased Basil Pesto

Coarsely Shredded Carrot


Heat oven to 375 degrees F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350 degrees F. Makes 12.

Pinwheels from Crescent Rolls

Pinwheels from Crescent Rolls

4c947870-1bf8-415e-85f4-b8f995b9cd05Cheesy Chicken and Spinach Pinwheels

1 box (9 oz) Green Giant® frozen chopped spinach
1 T. olive oil
1/4 C. finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 C. finely chopped cooked chicken
3/4 C. shredded Asiago cheese
1/4 C. mayonnaise or salad dressing
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten

Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Bacon-Cheddar Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. ranch dressing
1/4 C. cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 C. finely shredded Cheddar cheese (2 oz)
1/4 C. chopped green onions (4 medium)

Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.2 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Ham & Swiss PinwheelsSH1501H_ham-and-cheese-pinwheels_s4x3

1/4 lb cooked ham, cut into pieces (about 1/3 C.)
1 oz cream cheese (from 3-oz package), softened
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/2 C. shredded Swiss cheese (2 oz)
2 T. sliced green onions (2 medium)

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.2 If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.


Jalapeno-Chicken Pinwheels

4 oz (half of 8-oz package) cream cheese, softened
1/2 C. chopped cooked chicken
1/4 C. chopped fresh cilantro
2 to 3 T. finely chopped sliced jalapeño chiles (from 12-oz jar)
2 T. finely chopped green onions (2 medium)
1/8 tsp. salt
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Pizza Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/3 C. finely chopped pepperoni (about 1 1/2 oz)
2 T. finely chopped green bell pepper
1/2 C. shredded Italian cheese blend (2 oz)
1/2 C. pizza sauce (from 8-oz can)

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

More Pinwheels:

Ca0ec314f-3a87-4be0-97be-fd322a8d9d3cheesy Pinwheels with Italian Dip
Buffalo Chicken Pinwheels
Turkey-Cranberry Pinwheels
Mediterranean Crescent Pinwheels
Easy Pesto Pinwheels
Festive Shrimp Pinwheels
Smoked Salmon Pinwheels
Olive Feta Pinwheels
Cheesy Olive Bacon Spirals

Cream Cheese & Cranberry Sauce

Itty Bitty Lobster Rolls

Itty Bitty Lobster Rolls

AItty Bittyll purpose flour for dusting
6 frozen Parker House rolls, thawed and each divided into thirds

12 oz. poached lobster meat, diced
3 1/2 T. diced hothouse cucumber
2 1/2 T. mayonnaise
1/2 lemon zested and juiced
2 tsp. thinly sliced chives, plus more for garnish
2 1/2 T. salted butter, melted
salt and pepper to taste

For mini baguettes: Preheat oven to 350°F. Roll each piece of dough into a small, 2”x 1/2” loaf and place onto a parchment lined baking sheet. Bake mini loaves for 12 to 15 minutes or until golden brown and fluffy. Set aside and allow baguettes to cool before slicing in half and assembling. (Tip: The baguettes can be made up to three days ahead of time and kept in an airtight container. They can be warmed in the oven at 200°F for about 10 minutes before using.) For the filling: In a mixing bowl toss together the lobster meat and cucumber. Add the mayonnaise, lemon zest and juice and chives to the lobster mixture and season with salt and pepper. Gently mix together until well combined. To assemble: Split each baguette open and fill with about 2 tsp. of the lobster mixture. Brush the tops of each roll with melted butter and sprinkle with sliced chives. Serve.

Quinoa Pizza Bites

Quinoa Pizza Bites

qbites2 C. cooked quinoa
2 large eggs
1 C. chopped onion
1 C. shredded mozzarella cheese
2 tsp. minced garlic
1/2 C. fresh basil, chopped
1 C. chopped pepperoni slices (~1/2 of a 7 oz bag)
1/2 tsp. seasoning salt
1 tsp. paprika
1 tsp. dried crushed oregano
Pizza sauce for dipping

Preheat oven to 350 degrees. Mix together all ingredients, except pizza sauce, in a medium mixing bowl. Distribute mixture into a greased mini muffin tin, filling each C. to the top (1 heaping T. each), and press down gently to compact. Bake for 15-20 minutes.

Apple Sandwiches with Granola and Peanut Butter

Apple Sandwiches with Granola and Peanut Butter

apsw2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 tsp. lemon juice (optional)
3 T. peanut or almond butter
2 T. semisweet chocolate chips
3 T. granola

If you won’t be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown. Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

Kiddie Cobb Salad

Kiddie Cobb Salad

14_08_nutrition_variety2 cups chopped butter, red leaf, or romaine lettuce

1/2 cup chopped tomato or 10 cherry tomatoes, halved

1/2 large ripe avocado, cubed

2 or 3 slices smoked turkey, coarsely chopped

2 hard-boiled eggs, peeled and chopped

2 tablespoons crumbled blue cheese (optional)


1 teaspoon soy sauce

2 teaspoons balsamic vinegar

4 teaspoons extra-virgin olive oil


Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce. To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well. MAKE-AHEAD NOTES: the salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime.

Cheese Crackers

Cheese Crackers

cheesecrackers38 oz extra-sharp cheddar cheese, shredded
½ stick unsalted butter, at room temperature
1 t kosher salt
1 c flour
2 T ice water
Directions: Pre-heat oven to 375

In a stand mixer fitted with a paddle attachment, combine cheese, butter, and salt. Add the flour and mix until pebble like in consistency. Slowly add in the ice water and mix until a dough forms. Flatten dough in to a disk and wrap in cling wrap. Refrigerate for 1 hour. Roll dough out as thinly as possible. Use a Cube-It cutter to create your square crackers. Place on a parchment lined cookie sheet and bake for 5-10 minutes until golden brown

Dashimaki Tamago

Dashimaki Tamago

5 eggs

2 tsp. sugar

¼ tsp. salt

½ C. dashi

2 tsp. Japanese soy sauce

Vegetable oil for cooking

Parsley sprigs for garnish


Beat eggs until well mixed. Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil. Pour in a third of the egg mixture and tilt pan so it covers entire surface. Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you. When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was. Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan. Cook as before and roll again, this time rolling the first omelet within the second one. Repeat as before, using the remaining beaten egg. Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly. Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Bento, Lunch,


Barbecue Beef Cups

Barbecue Beef Cups

17879321 lb. Lean ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. Sugar
1 tube (10 count) Refrigerated biscuits
1 cup (4 oz.) Shredded American cheese

Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400°F for 8-10 minutes.

Sopressata and Provolone Italian Pressed Sandwiches

Sopressata and Provolone Italian Pressed Sandwiches

IMG_16991 loaf of ciabatta bread
1/4 lb. very thinly sliced good-quality sopressata (hot or sweet depending on your taste)
1/3-1/2 lb. sliced provolone cheese
8 oz. roasted tomatoes, purchased (or use this recipe, minus the thyme)
About 3 T. pesto, purchased (or use this recipe, or your own)
1 large bunch, or 2 small bunches of basil, leaves torn from the stems

Slice the ciabatta loaf horizontally to make two large halves. On the top half, evenly spread the pesto in a very thin layer (don’t over saturate the bread). On the bottom half, first place the roasted tomatoes in a single layer, then top with a layer of sopressata. (Place the thin slices of meat on top of each other to form a thicker layer.) Top the sopressata with the sliced provolone, and then place a layer of basil leaves over the top of the cheese. Place the top slice of bread over the basil layer, and press down to bring all the layers flat. Continue pressing down, and wrap the entire loaf tightly in plastic wrap. Place the wrapped loaf in the fridge overnight (or for at least 3 hours), and put something heavy on top of the loaf to compress it. I used a cast iron skillet and placed a couple of soup cans on top of the skillet. The next day, unwrap the loaf and slice into large sandwiches or small squares, depending on your preference. Serve immediately, or keep chilled until needed.

Sandwich with String

Smoked Turkey-Cranberry Chutney Roll-ups

Smoked Turkey-Cranberry Chutney Roll-ups

turkey-cranberry-wrap-recipe1 and 1/2 T. minced fresh ginger

1 (12-ounce) bag cranberries

3/4 C. sugar

1 C. orange marmalade

1/2 C. walnuts, toasted and finely chopped

1 and 1/2 tsp. Chinese 5-spice powder

1/4 tsp. cloves

8 oz. reduced-fat cream cheese, room temperature

8 oz. nonfat cream cheese, room temperature

1 lb. thinly sliced smoked turkey

16 whole wheat tortillas

Spinach or leaf lettuce


Toast and chop walnuts. Bring cream cheese to room temperature. Mince ginger. Preheat oven to 350º F. Combine ginger, cranberries and sugar in 13 x 91/2-inch baking pan, tightly cover with aluminum foil and bake for 50 minutes. Remove from oven; add orange marmalade, walnuts and spices, stir well and cool to room temperature. Meanwhile, whip cream cheese together in a food processor until smooth. Spread each tortilla with a thin layer of cream cheese; leave a 1-inch perimeter around the edges.  Cover with a layer of the cranberries, followed by a layer of sliced turkey; top with spinach or lettuce leaves. Tightly tuck one side of wrapper, keeping spinach flat; roll away from you, jellyroll style. With the seam side down, cut with sharp knife into 1-inch slices for appetizers or in half for larger servings. Serve with cut and exposed to show the red, white and green.  You can easily substitute Thanksgiving leftovers; even port tenderloin or chicken, for the smoked turkey in this beautiful wrapper. Makes 16 wraps.








Spiral Sandwiches Bento

Spiral Sandwiches Bento

Potato Salad

Bell Pepper

Grapes (frozen)

Meat & Cheese Sandwich Roll Ups

Condiments (would those realistically stay not messy?)

Carrot strips

Japanese candies