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Hello Kitty Chinese Dragon

Hello Kitty Chinese Dragon

This may be my favorite sherimiya bento ever.  I always love her use of color, but look at the backwards pick used for the tail.  genius!

Ravioli, cheese, nori,

strawberry, blueberries

mandarin, cucumber, sugar snap pea

Smiling Daisies Bento

Smiling Daisies Bento

Are those smiling daisies cheese or egg sheets?  I don’t know!  I found out!

Hamburger patty

Squash

broccoli, tomato.

“My lunch has one teriyaki hamburger patty cut in half, a small sprig of steamed broccoli sliced in half, a piece of simmered kabocha that I sliced up and fanned out, and a baby Roma tomato cut in half for some red.

I think I mentioned before how the baby Romas are almost gone and it seems like ever since I said that, the basket just doesn’t empty! *sigh* I think I have about six more to go. For the flowers, I cooked a bit of egg substitute on low heat, then cut out the flowers with one of my sandwich cutters. The middles are simply sliced baby carrot. I didn’t even need to use a straw, I simply cut two thin slices off a thick carrot and added the nori faces.”

Double Baked Root Vegetable Chips

Double Baked Root Vegetable Chips

Double Baked Root Vegetable Chips

Nonstick Cooking Spray

2 Sweet Potatoes, Purple Beets or Golden Beets, peeled (or a combination)

¼ tsp. salt

¼ tsp. pepper

 

Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.   Use a mandoline to slice vegetables 1/16 inch thick. If using beets, place slices between layers of paper towels and press firmly to remove excess liquid. Arrange slices in a single layer on prepared baking sheets. Spray tops of vegetables with cooking spray; sprinkle with salt and pepper.  Bake 10 minutes. Remove and let stand 5 minutes.

Return baking sheets to oven. Bake 4 to 8 minutes more; check for doneness every minute after 4 minutes. Chips are done when centers no longer look wet. Cool chips on paper towels 5 minutes to crisp. Store cooled chips in an airtight container up to 24 hours. If necessary, recrisp chips in a 325°F oven 3 to 4 minutes.

Teddies Bento

Teddies Bento

Here she has coated the teddy onigiri with some flakes of katsuo bushi  after tinting the rice light brown with soy sauce. Under them is some chicken for support, the rest was sliced there.

Strawberry/carrot flowers

Tamagoyaki

Broccoli, carrot stars

 

Heart “Pizza” Bento

Heart “Pizza” Bento

Looks like mini “pizzas” from puff pastry perhaps.

Grapes, strawberry, orange slices

Looks like some grape tomatoes tucked in

There are perhaps some of that pink fishy stuff in there.

Little piggy Baran piece.

She makes such uncluttered and pretty bentos.

Color Contrasts Bento

Color Contrasts Bento

I love the colors here, something about it is very striking.  I bought a pan to try and master that rolled omelet.

Tamagoyaki

Peppers stuffed with …. cheese mixture?

Greens

Rice with Grape Tomato

Teeny Grapes

Car Ride Bento

Car Ride Bento

Cherry tomatoes turned into balloon and cherries with the picks

grapes

Broccoli

Sandwich Car, sausage, cheese, nori, and perhaps ham

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

1 tsp. active dry yeast

1 tsp. sugar

4 1⁄2 cups flour

2 tbsp. extra-virgin olive oil, plus more for brushing loaves

1 tsp. kosher salt

Cornmeal, for dusting

1⁄2 cup minced kalamata olives

1⁄4 cup minced green olives

2 tbsp. minced fresh parsley

2 tbsp. minced fresh thyme

1 tbsp. minced fresh rosemary

Sea salt and cracked black pepper, to taste

 

In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.

Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8″ x 5″ triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.

Tonkatsu Bento

Tonkatsu Bento

Tonkatsu (breaded pork cutlet).  You can buy tonkatsu sauce or make an approximation with ketchup, Worcestershire sauce, oyster sauce and sugar.

Rice

Salad, Broccoli, Yellow Tomato, Cherry Tomato, Radish

Dressing

Tuna Cakes

Tuna Cakes

Tuna Cakes

Roasted Red Pepper Dressing (enclose if container isn’t air /water tight)

Celery, Carrots, Tomato Chunks

Rosemary Raisin Crisps

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

4.4oz.  unsalted butter room temperature

4.4oz. all purpose flour

7oz.  freshly grated  Parmesan cheese* – finely grated

½ tsp. salt

2 T. lemon juice

Zest of a lemon

2.5oz. black olives in brine, chopped

 

Chop the olives and put into a tea towel to squeeze out most of the moisture. If using dry-cured olives, chop and set aside.  Use the flat paddle of a standing mixer and beat together the butter, Parmesan cheese, lemon zest, and lemon juice until smooth. Add the flour and salt and beat on low speed until incorporated. The dough will be clumpy.  Dump the dough onto a counter top. Sprinkle the chopped olives over the top and lightly knead into the dough. Divide the dough in half and form into rolls about 1 ½ inches in diameter. Wrap the rolls in wax paper or plastic wrap and refrigerate until firm. The dough can be frozen at this point (wrap in an additional layer of foil).  Once the dough is chilled, heat the oven to 350 degrees. Slice the dough ¼ inch thick and place on a Silpat or parchment-lined pan. Place the slices about 2 inches apart. The dough will spread a little when cooking. (If using frozen dough,  there is no need to wait for it to defrost. Just slice and place on the prepared pan.)  Bake about 15 minutes or so, depending on your oven, and a little longer if using frozen dough. The coins should be dark brown around the edges, the tops and bottoms should be golden. The crackers can be cooled on the baking tray. They  can be stored in an air-tight container for a couple of days.  Makes about 3 dozen crackers.

 

*Notes:  Because this recipe has a high percentage of cheese, it’s important to choose a high-quality cheese. You can substitute Asiago or Pecorino, depending on which flavor you prefer more.  Dry-cured olives are much saltier and have a stronger taste than brined olives, which is why you only need to use half the amount. Knead them in by hand. If you use a mixer, you’ll end up with a grayish tinted dough.

Green-On-Green Sandwiches

Green-On-Green Sandwiches

Green-On-Green Sandwiches 

4slices whole grain bread

2T. Herb Pesto (recipe below)

1/4 C. Pickled Red Onions (recipe below)

1/2C. large spinach leaves

1medium tomatillo or tomato, very thinly sliced

1/4 avocado, thinly sliced and brushed lightly with lime juice

1ounce thinly sliced fresh mozzarella cheese

1/2C. scored and thinly sliced English cucumber

4 leaf or bibb lettuce leaves

 

Place bread slices on a cutting board. Spread slices evenly with the Herb Pesto. Arrange Pickled Red Onions evenly over two slices. Layer the spinach, half of the tomatillos, the avocado, cheese, the remaining tomatillos, cucumbers, and lettuce over onions. Top with the remaining two slices bread, pesto side down. Wrap sandwiches tightly in plastic wrap. Chill for at least 30 minutes before serving.

 

Pickled Red Onions

 

1 large red onion, halved and thinly sliced (2 C.)

1/2C. red wine vinegar

1T. sugar

1/4tsp. salt

 

In a medium bowl combine vinegar, sugar, and salt, stirring until sugar dissolves. Stir in onion. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using.

 

Herb Pesto

 

1 1/2 C. packed fresh basil leaves

1/4C. slivered almonds, toasted

2T. snipped fresh flat-leaf Italian parsley

2 T. snipped fresh tarragon

1 large clove garlic, quartered

3T. olive oil

1/4tsp. cracked black pepper

1/8tsp. salt

 

In a food processor or blender combine basil, almonds, parsley, tarragon, and garlic. Process until herbs are finely chopped. Add oil, pepper, and salt; process to a coarse puree. Transfer pesto to a small bowl and press plastic wrap directly onto the surface of the pesto. Chill. May be made up to 1 week ahead.

 

 

Yield: 2 sandwiches

Calories: 302

Fat: 14g

Fiber: 7g

Bite Size Bees

Bite Size Bees

Bite Size Bees

1/2 C. creamy peanut butter
2 T. butter or margarine, softened
1/2 C. confectioner’s sugar
3/4 C. graham cracker crumbs (about 12 squares)
1 square (1 ounce) semisweet chocolate (or just use store bought icing)
1/3 C. sliced almonds, toasted
paper plates

Cream the peanut butter, butter, and sugar until smooth. Add the graham cracker crumbs and mix well. Chill dough.  Shape into 1” ovals. Place the chocolate in a small microwave-safe bowl; microwave on high for one minute or until melted. Transfer the melted chocolate to a resealable plastic bag; cut a small hole in one corner of the bag. Make stripes on bee bodies.  Add almonds for wings and poke a hole with toothpick for eyes.

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

Turkey, Muenster, and Cranberry Sandwich

Turkey, Muenster, and Cranberry Sandwich

Turkey, Muenster, and Cranberry Sandwich

 

3 thin slices Roast Turkey

1 small slice Muenster Cheese

2 slices Whole Grain Bread

1 T. Mayonnaise

2 tsp. chopped Dried Cranberries

1 tsp. finely sliced Scallion

Salt and Pepper

Small handful shredded Lettuce

 

Lay turkey and cheese on one slice bread, mix together mayonnaise, cranberries, scallion and seasonings.  Spread over the cheese, then scatter lettuce on top.  Add second slice of bread and cut into 4 pieces.

 

 

From Lunch Boxes and Snacks

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

Oil

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.

Absolute Best Roast Beef Sandwich

Absolute Best Roast Beef Sandwich

Absolute Best Roast Beef Sandwich

1/2 cup good-quality sour cream

1 tablespoon prepared horseradish

2 tablespoons unsweetened all-natural applesauce

2 tablespoons panko or plain breadcrumbs

2 tablespoons finely chopped chives

Salt and coarse black pepper

8 slices white or peasant bread from a large round loaf

8 slices rare roast beef or about 2/3 to 3/4 pound thinly sliced leftover steaks of any cut

1/4 cup minced red onion or 1 large shallot, finely chopped

A handful flat-leaf parsley, very finely chopped

1 small red chile pepper, such as fresno or cherry, seeded and finely chopped

Zest of 1 lemon

1 small bunch watercress–trimmed, cleaned and dried

1/2 pound brick of the sharpest white cheddar available to you, thinly sliced (itll be crumbly if its very sharp)

 

Combine the sauce ingredients. Heat a panini press, cast-iron skillet or griddle over medium to medium-high heat.   On a work surface, spread the horseradish sauce liberally over 4 slices of bread. Arrange 2 slices of rare roast beef over the sauce. Combine the red onion (or shallot) with the parsley, chile pepper and lemon zest and sprinkle liberally over the roast beef. Arrange a layer of watercress over the beef. Divide the cheese evenly among the sandwiches and set the remaining bread slices in place. Press the panini 2 at a time on the panini press or in a hot skillet with a pan weighted on top.

 

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

Baked Butternut Squash Chips

Baked Butternut Squash Chips

1 small and skinny butternut squash
2 sprigs fresh rosemary, chopped (or another herb if you prefer)
kosher salt
pepper
extra virgin olive oil

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Bring a large pot of water to a boil. Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash.Using a very sharp knife (or a mandolin if you have it) thinly slice the squash. The thinner, the better. Mine were probably about 1/8 of an inch thick. Once sliced, boil (in batches) for 1-2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry. Pat completely dry and then transfer to baking sheet, making sure the slices don’t overlap at all. Brush with olive oil to coat and sprinkle generously with salt and pepper. Sprinkle chopped rosemary on top and bake for 20 minutes, checking frequently after 10 minutes to make sure they don’t burn. If your slices are thinner than 1/8 of an inch, they won’t need to bake as long. Remove from oven once they start to brown and crisp up and immediately sprinkle with more salt.

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.

Radish, Snap Pea, and Burrata Salad with Chives and Lemon

Radish, Snap Pea, and Burrata Salad with Chives and Lemon

1 small bunch radishes
2 C. (160 grams) sugar snap peas
3/4 C. (45 grams) minced chives
1 ball burrata
the juice and zest of 1 very small lemon
olive oil
flake sea salt
black pepper

Prep the vegetables: Scrub the radishes well, and then trim off the greens and whiskery end bits. Slice the radishes thinly, on a mandoline or by hand, or simply quarter them. Wash the snap peas, trim each end, and pull away the connective strings. Slice the snap peas on a bias. Mince the chives.
Set out a large plate and break the burrata into pieces. (You can dice the burrata, but it’s just as easy to tear it into pieces and hand-scatter across the plate.) Now spread the radishes over the burrata, and then the snap peas, and then the chives. Juice and zest the lemon over the plate, and drizzle a generous measure of olive oil over everything. Finish with sea salt (I used about 1/8 tsp.), and several cracks of black pepper. Serve with bread for mopping.

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

ham-and-cheese-pinwheels-recipe

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.