All posts tagged: Bento

Bento Series #14 — Healthy Joes

I love sloppy joes. They are a no frills, delicious food that is pretty fun to eat since the whole purpose of it is to get sloppy with it ­čśë Another huge benefit of it is that you can hide any veggie you want in it. Have a picky eater, such as a child or a husband? Then don’t fret, you can hide a lot of goodness in here and your fussy eater will never find out, neither will your child. This recipe in particular has a lot of vegetables so I renamed it “Healthy Joe.” Bento Components Healthy Joe Strawberries Tamagoyaki Healthy Joe — -1 package ground beef -3 carrots shredded or grated -1/2 zucchini diced -1/2 onion diced -1 small squash diced -1/2 red bell pepper diced -2 garlic cloves minced -1 cup┬áketchup -1 cup tomato sauce -1 Tbsp Worcestershire sauce -1 dash hot sauce -1 Tbsp lemon juice -1 Tbsp brown sugar -1 tsp garlic powder -1 tsp onion powder -1 tsp cumin -salt and pepper to taste In a pan add …

Bento Series #13 — Potato Chip “Fried” Chicken

This bento is a little bit mysterious… a little tricky… The reason being that potato chips are unhealthy, and fried chicken is unhealthy… but this meal is still super healthy. How did I manage to pull that magic trick? Let me explain. First off it is oven “fried”, second of all the oil used is coconut oil, which we all know is the cure for all ailments in the world O_O. The last part of this magic trick is that I don’t actually use potato chips, I use potato starch flour which can be found at any Asian market. The amazingness of this “fried” chicken is that the potato starch makes it super crispy and adds a delicious potato chip flavor to the chicken. Nevertheless if you can not find potato starch then you can use panko or flour instead. Healthifying (is that even a word o_O) a meal: 1- Always try to oven “fry” things when possible. A lot of the time you will get that delicious crunch without getting all the calories of …

Bento Series #12 — Salmon Fillet

I am very proud of this bento, it is one of the prettiest I have made to date! Lets take a minute to admire my beautiful creation… admire… admire… admire it, I say! For all of its beauty it is actually pretty simple to make. Bento Components: Salmon Fillet Sushi Rice Fried Okra Baby Carrots Radish Flowers with Parsley Leaves Salmon Fillet– Ingredients: -salmon fillet (1 per person, seasoning per fillet add more if more than one fillet) -1/4 cup soy sauce -1 Tbsp sake (or white wine) -1 clove of garlic -1 tsp grated ginger -1 Tbsp olive oil -1 tsp sugar -salt and pepper to taste Mix all the ingredients in a resealable bag and place the fillet in it. Marinate the salmon for at least 30 minutes before cooking. In a frying pan saute the salmon with a little olive oil. Leave the skin on the fillet, cook the flesh side down for a minute, then skin side down for five minutes. Do not over cook, salmon can get pretty dry if …

Prepping And Cooking Ahead

Sometimes when I have free time (oh glorious day!), usually on a Sunday afternoon, I like to do some prep and cook a few things ahead for the week. It makes my life way easier later on if I can get all my veggies cleaned and cut, if I can portion and season my meats, and in some cases, if I can actually cook the dish in advance. Now for story time: something you need to know about my husband and me, we HATE leftovers… End of story (that was a short one). I honestly don’t know why that is, but we like our dinner to be freshly cooked, and sadly cooking ahead kind of falls in a grey area between fresh and leftovers. Therefore I don’t like to cook too many things ahead, just the few things that I feel will not lose a lot of their deliciousness. That being said, I don’t have anything against prepping the food ahead of time and then freezing, or seasoning it ahead, as long as most of …

Bento Series #11– Spring Rolls

With spring around the corner, I felt it was time to post my recipe for SPRING Rolls (see what I did there?) With winter finally starting to fade (not really up North, and no real winter down here in Florida -_-) it is time to make some healthy food that will help us get in shape for bikini season, a.k.a. summer.┬áThis recipe is perfect for that, full of fresh veggies and delicious crab meat, it will satisfy the tastebuds while being gentle to your body. It is also great for a bento since everything goes inside the wrapper and you can eat it with your hands, no silverware necessary. Grab, dip, and enjoy! Bento Components: Spring Rolls Peanut Sauce Spring Rolls — Ingredients: -1 container (8 oz.) of fresh crab meat (can be found in the fish counter). -2 carrots -1/2 cucumber with all the seeds removed -3 green onions -1 cup cooked rice noodles -1 tsp sesame oil -1 Tbsp lemon juice -spring roll wrappers -salt and pepper to taste The first thing you …

Dumplings: Delicious Pockets of Goodness

Dumplings, oh how I love thee!! Little pockets of deliciousness that make my heart soar. Every country has a kind of dumpling: Japanese gyoza, Korean mandu, Italian ravioli, Chinese shumai, Spanish empanadas, etc. It is very┬áversatile, and since there are so many recipes from all around the world, the combinations are endless! The best part is that they are a great freezer food! You can make as many as you want on a free day and flash freeze them to be enjoyed at a later date. Not only that, they can be cooked in so many ways: fried, steamed, sauteed, baked, etc! A couple of months ago I invited my family over for the weekend and had them help me make a huge batch. Ha Ha! Entrapment! *Cough* I mean, a great family activity! We made gyozas, shumai, and crab rangoons, then I flash froze most of them to be divided among both households, and had a lot of them for dinner that night. We were in dumpling heaven! Freshly made gyozas, right before being …

Korean Inspired Pancakes, The Breakfast Of Champions!

About a couple of months ago I decided to give Korean pancakes a try. They are salty, they are full of vegetables, and frankly they just looked exotically delicious. So I decided to make a classic; a green onion pancake. I printed a recipe from a reputable Korean cook, gathered my ingredients and went at it with extreme confidence, after all; How hard could it be? Well, I found out that there is a learning process to it. You can’t just add batter and fry, the onions release moisture, which make the pancake soggy if it is too thick. I learned that the egg has to be added at a certain time, that the green onions don’t always stick to the batter. Basically I made quite a few, but every try ended in me having to fix something since we Americans (at least the ones in my house) are not much for eating raw pancake mix, or raw egg, or slimy onions. So my first try ended in disappointment and me deciding that I had …