Tuesday, May 31, 2016

Happy Jackson Snack Boxes #9

I hope you guys had a great Memorial Day!

I found some really, really cheap chicken legs, so you'll see something to do with chicken legs for a few days, plus I froze some of what I cooked, so...there are chicken legs in my future. (And because of the bones, also, chicken stock!) Anyway, this is mashed potato, a broiled chicken leg seasoned very simply with a pre-made spice blend, some bicolor tomatoes, a little silicone cup of improvisational carrot salad (shredded carrot, diced celery, mayo, salt, pepper), and mixed fruit (raspberries, blueberries, kiwi, and mango).

Because these mashed potatoes were made with cheese and sour cream, I didn't really mind them at room temperature, so this box was fine. The foil was meant to make the chicken easier to eat (the idea came from a book I have around at home), but it actually made it harder. Chicken legs aren't super easy to eat in general, but if you have napkins nearby I think that's better than the foil.

Friday, May 27, 2016

Skater Lunch Box #17

Fruit salad (kiwi, raspberries, blueberries), herbed pepper medley, meatloaf, and mashed potatoes. This was going to be better hot so I pulled out the Skater box again. It's still stained and still makes me slightly displeased, but it really does do well in the microwave, especially with its silicone lid.

Thursday, May 26, 2016

KOSOX 2-Tier Sushi Box #10

Calrose rice, honey-glazed tofu, ketchup-glazed bell pepper, a mini carrot-cucumber salad, a strawberry on silicone baran to avoid getting ketchup glaze on it, and blueberries.

The tofu recipe is a good technique (though I did make some modifications for my purposes), but it was way, way too spicy for me. So I'm going to tweak it and maybe share a less sinus-clearing version for you sometime. But it's nice to find a new thing to do with tofu.

Hey, look at me! I'm accidentally almost-vegan again. The only not-vegan thing here is the honey, and there are vegan substitutes, so I'll tag this as vegan for those of you looking for vegan ideas.

Wednesday, May 25, 2016

Temari Rabbit 2-Tier Bento #72

Bell pepper strips glazed with ketchup; spinach sauteed with mushrooms, garlic, and grape tomatoes; rice; and marinated tofu topped with scallions and sesame seeds.

I ran across the idea of glazing bell pepper strips with ketchup in Just Bento, but was skeptical until I found myself short on time and needing to use up some bell pepper. I do like ketchup, but as Makiko Itoh says, ketchup does seem a little...something these days. Americans are stereotyped as putting ketchup on everything, and ketchup, like Jello salad, is seen as woefully unsophisticated. But this was really delightful--an excellent flavor. So try adding some ketchup and a bit of red pepper flakes after you've stir fried bell pepper strips sometime, and see what happens. You might actually like it.

Incidentally (this didn't occur to me until I was halfway through lunch), this is vegan and gluten free.

Tuesday, May 24, 2016

Lunchopolis #19

Today's doctored up salad has grape tomatoes and avocado with a dressing of sour cream mixed with salsa verde (sour cream and salsa mixed in a roughly 1-to-2 ratio makes a really good salad dressing or veggie dip), served alongside pinwheels made of a mixture of leftover cooked salmon, cream cheese, capers, and red onion spread on a flour tortilla, and fresh cheddar curds and apple slices.

Monday, May 23, 2016

ECO Lunchbox Three-in-One #39

I've been eating an inordinate amount of green leafy salad lately, but when it's free it's what you do. I doctored the leftover tossed salad with strips of pepperoni and salami, then served it with mixed olives, yogurt-ranch dressing spiked with Parmesan cheese, and leftover angel hair pasta with grape tomatoes and olive oil with more Parmesan on top.

Saturday, May 21, 2016

Pack-a-Snack #70

I used some leftover pasta to pack this snack in one of my Happy Jackson boxes. I added Parmesan and mayo to leftover angel hair with olive oil, garlic, and grape tomatoes. It was really good! (And otherwise I would have had a really tiny amount of pasta that didn't go with anything else I had on hand.)

Friday, May 20, 2016

Happy Jackson Snack Boxes #8

Leftover tossed salad from a work event with some yogurt-ranch dressing, cocoa cakes (by Effie's Homemade--not so easy to find everywhere but I was able to get them in Vermont), and whipped lemon yogurt topped with strawberries.

I was in a terrible hurry this morning, but this was fine. And I love the cocoa cakes. I wish I were the sort of blogger random companies sent food to so I didn't have to pay for them--although then again, maybe I don't wish that.

Thursday, May 19, 2016

ECO Lunchbox Three-in-One #38

Romaine, red onion, grape tomato, yellow bell pepper, and carrot salad with homemade poppy seed dressing; a cheese I don't recall the name of that I bought while vacationing in Vermont, blueberry-chocolate preserves, oatcakes, and strawberry chunks.

Wednesday, May 18, 2016

ECO Lunchbox Three-in-One #37

Quick salad of romaine, red onion, and grape tomatoes; homemade mustard-y vinaigrette, brie topped with orange-lime-ginger marmalade, and brioche toast.

Tuesday, May 17, 2016

Sakura 3-Tier Bento #56

Kiwi chunks, orange pepper rings, grape tomatoes, yogurt ranch, and cream cheese/roast beef/tortilla pinwheels.

Monday, May 16, 2016

Sakura 3-Tier Bento #55

Longer hiatus than I'd planned...but here I am again anyway! There were a lot of picnics and meetings with food and things for the end of the academic year at work, so I wasn't packing lunch so much.

This one is maple sausage patties, hash browns with peppers and scallions, a blueberry blintz, sour cream, and eggs scrambled with spinach and tomatoes.