Thursday, June 30, 2016

ECO Lunchbox Three-in-One #43

A salad of Boston lettuce, avocado slices, and quartered cherry tomatoes with a little bottle of lime juice for dressing, blackberries, cherries, and a cheese quesadilla with tomatillo salsa for dipping.

Wednesday, June 29, 2016

KOSOX 2-Tier Sushi Box #12

Silver dollar pancakes, maple sausage patties, maple syrup, kiwi, blackberries, and fresh cherries.

Breakfast for lunch often means no veggies, but you can make up for that at dinner.

Tuesday, June 28, 2016

Temari Rabbit 2-Tier Bento #76

Baby carrots, grape tomatoes, cucumber slices, yellow bell pepper rings, a cup of dip made from a mixture of sour cream and tomatillo salsa, some tiny Japanese panda cookies I picked up on a run to a Korean market (yes, I bought Japanese food at the Korean market because I don't have a Japanese market anywhere near me!), a wrap made of tortilla, ham, Boston lettuce, and cream cheese, and blackberries.

Monday, June 27, 2016

3-Tier Bottle Bento #28

Onion and chives crackers, chunks of Gouda, peach slices, and a simple undressed salad of grapes and cucumbers (to be eaten with salt and pepper).

I was just not in the mood for much today. This was too light on its own but there were cupcakes at work, so I wasn't too hungry. Still, I'd recommend a bit more food in most cases.

Friday, June 24, 2016

Insulated Jar & Sides #11

Grapes, chicken in a white wine-marmalade sauce (from Quick Cooking for Two), toasted pastina pilaf (recipe below), and orange slices.

This chicken is a huge improvement over the last marmalade chicken recipe I tried. I think the white wine is important but the key is probably the flouring of the chicken before you brown it; that seems to get more of the sauce to cling to the chicken. It's lovely and I'll be making it again.

As for the toasted pastina pilaf, I made a version of this earlier but wanted to tweak it. Originally I found a version of this on the back of a package of pasta, but it didn't have all the veggies and herbs I wanted in it. Now it does. So now, without further adieu, I am ready to share it. Here's a close up so you can see the veggies in it. It might be a good recipe for you if you're cooking for someone--yourself or someone else--who isn't really much of a veggie person, because the veggies are cut so small one doesn't get a mouthful of veggies. It's inexpensive, especially if you have a window herb garden going. I mean, seriously cheap here. You could easily see this in the Good and Cheap book. It's also a rather unusual way to cook pasta, and the results are fantastic. I used tiny stars for this but you could also use any other tiny shape you can get. Just make sure it really is tiny.

Toasted Pastina Pilaf
Serves: Roughly 3-4

1 small carrot
1/2 medium onion
1 rib celery
1/4 cup butter
6 oz. uncooked pastina
2 cups chicken broth
1 tablespoon chopped fresh parsley
The leaves from 1 spring of thyme (or use a pinch of dried thyme--it'll be fine)
Salt and pepper to taste (about 1/8 teaspoon of each, or leave it out if your chicken broth is already seasoned enough, as mine was)

Chop the vegetables very finely, then process in a food processor. You want them to be cut as small as possible without making a raw vegetable puree or something. You're aiming to get them the same size or smaller than your pasta shapes.

Melt butter in a medium saucepan over medium heat. Add vegetables and cook, stirring, until softened but not browned. Add pasta and stir well to coat with butter and vegetable mixture. Cook and stir until the pasta is lightly browned.

Stir in the remaining ingredients and bring to a boil. Reduce heat to a simmer, then cover and cook about 5 minutes or until the pasta is cooked through. If the liquid isn't all absorbed by then it will soak it up while it cools. Under no circumstances should you drain this! Also, nothing horrible will happen if you stir it every so often while it simmers but there is no need to stir it after the water has come to a boil and you've given it a good stir. So while this cooks you can go off and cut up an orange or something.

If you're packing this for lunch, make sure you pack it hot. It works best in an insulated jar. It'll be fine at room temperature so long as you've started with it warm. Leftovers are great for this in my opinion but if you pull it out of the fridge it needs to be reheated to get the butter melted before you pack it. The butter won't re-solidify if it cools to room temperature but it also won't melt if it just warm to room temperature, if that makes sense.

Thursday, June 23, 2016

Temari Rabbit Bento Bowl #11

At long last, I believe I have cracked the secret code to making that shrimp and pasta salad they sell at the local grocery store for entirely too much. So here that is with more avocado with lime-cilantro dressing (see yesterday's post for that recipe) and some Greek yogurt-covered Craisins.

But this salad...

It's a retro sort of recipe, complete with ketchup and mayo and things that come in cans. If that's not you, well, that's fine; I have plenty of recipes that are based on fresh ingredients. But there are some changes I made to the way 1950s home cooks went about things. The herbs are fresh here. It's a red bell pepper rather than chopped pimentos from a jar. But this is still the kind of recipe your grandmother would have taken to a potluck supper.

Feel free to double or quadruple this recipe as needed; it will multiply just fine. But I'm a single person who typically cooks only enough to eat things 2-3 times.

Shrimp and Pasta Salad
Serves: 2 as a main dish or 4 as a side

5 tablespoons full-fat mayo (no substitutes)
1 tablespoon lemon juice
2 tablespoons chopped fresh dill (or if you don't have any on hand, frozen or dried will do)
1/2 teaspoon ketchup
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Splash Worcestershire sauce
Dash cayenne pepper
Dash white pepper

4 oz. very small pasta shapes (I recommend tubettini--you'll use 1/2 cup to get 4 oz.)
1 4 oz. can tiny shrimp, drained
1 small celery stalk, very finely chopped
1 mini red bell pepper, very finely chopped (or 1/4 of a big one)
1 scallion, white and green parts, sliced very thinly

Paprika (if desired)

Whisk the ingredients for the dressing in a large bowl; chill.

Cook the pasta shapes in boiling salted water until tender; drain. Rinse the pasta in cold water and drain again.

Add all the salad ingredients except the shrimp and mix well. Gently fold in shrimp. It will look like this and you will swoon:

But it will not be ready. You will need to transfer it to a storage container and let the flavors meld for a few hours. Pull it out to stir and note that the noodles have absorbed a lot of the dressing. My apologies that I didn't choose a prettier storage container to set it off in all its glory.

Just before serving, you can add a garnish of paprika if you wish. I wished.

I hope you enjoy this as much as I do!

Wednesday, June 22, 2016

ECO Lunchbox Three-in-One #42

A toasted English muffin, an avocado dressed with lime-cilantro dressing (super easy recipe below), carrot sticks, and some ham salad nestled into a cup of Boston lettuce.

I so love Boston lettuce that I'm pondering attempting to grow it in my kitchen window! It was perfect here, letting me assemble an easy English muffin sandwich at lunch with nothing getting soggy and the ham salad staying off the carrots (though, let's be real here, a carrot stick with ham salad on it isn't anything to turn your nose up at).

Meanwhile, I have been growing herbs in my kitchen window, and it's time for you to start seeing them at lunch more. I actually think I'm more successful growing things in this window than I ever was at growing things on balconies. I've never tried growing food indoors before this year. But aside from the occasional aphid attack on the dill or the mesclun, all has gone really well. My tomato plant is four feet high and sporting dozens of tomatoes in a variety of stages of development.

And so, I have cilantro. And this way of preparing avocado was incredibly good, so I have to share.

Avocado with Lime-Cilantro Dressing
Serves: 1

About 2 springs cilantro
2 teaspoons lime juice
1/2 ripe avocado, cut into chunks

Snip cilantro leaves into small pieces with scissors and discard the stems. Mix with a pinch of salt and lime juice. Pour dressing over avocado. Top with a little more salt to taste.

Tuesday, June 21, 2016

Happy Jackson Snack Boxes #10

Rice, pan-seared Brussels sprouts from yesterday, bell pepper kinpira from Just Bento, a Japanese mini hamburger wrapped in Boston lettuce, roasted grape tomatoes, grapes, and tangerine slices.

The kinpira was excellent. I will make it again for sure. I also was really happy for the lettuce, even though I was essentially using it as edible baran. It added a nice little crunchy wrapper to my burger. If I didn't have so many tomatoes, I would have left out the roasted tomatoes, because they didn't add much here, but they also didn't hurt anything.

Monday, June 20, 2016

3-Tier Bottle Bento #27

Parmesan-crusted chicken over mashed potatoes, pan seared Brussels sprouts, roasted cherry tomatoes, tangerine slices, and grapes.

The Brussels sprouts were languishing in my freezer, so I went looking online for something simple but appetizing to do with them. Bacon (fat) makes everything better sometimes, and that is definitely true here. Some bacon fat, some garlic, some butter...ah.

The chicken was a recipe I adapted from Healthy Cooking for Two (or Just You) by Frances Price. And you can make it in a toaster oven!

Parmesan-Crusted Chicken
Serves: About 1

1 boneless, skinless chicken breast half (about 4-5 oz.)
2 tablespoons grated Parmesan cheese
2 tablespoons cooking sherry

Preheat toaster oven to 375 degrees. Line a small baking pan with foil.

Season chicken with salt and pepper. Place on prepared baking pan.

In a small bowl, mix cheese and sherry. Spread this mixture evenly over the chicken. Be glad you have the foil when you begin to see it immediately run off a bit. Don't worry, enough will stay on.

Bake in the toaster oven until chicken is cooked through, about 15-20 minutes.

This is equally good hot or cold.

Friday, June 17, 2016

ECO Lunchbox Three-in-One #41

A cornmeal-leftover mashed potato-corn-pepper pancake thing, broccoli, sour cream, cherries, grapes, strawberry slices, and a piece of ham steak.

Nothing earth shattering, and I ended up transferring the pancake to a paper plate to heat at work, but it did the job.

Thursday, June 16, 2016

Insulated Jar & Sides #10

Grapes, strawberry slices, pasta with walnut pesto (recipe below), spiced olives, and mixed roasted cherry and grape tomatoes.

In this case I didn't have anything to keep hot, because that would make the pasta mushy, but the containers were the right size so I went with it. This is another case of diffuse protein sources, but the nuts, cheese, and pasta all have enough together to be adequate. This turned out to be an excellent lunch. Growing fresh herbs in my kitchen window is starting to pay off! All that bushy basil...mmm.

This recipe is adapted from the Joy of Cooking, where the yield is much higher the the technique is slightly different than mine.

Walnut Pesto
Serves: About 2

1/2 cup loosely packed fresh basil leaves
2 tablespoons chopped walnuts
1 clove garlic, peeled
2 tablespoons grated Parmesan cheese
2 tablespoons extra-virgin olive oil
Salt and pepper to taste

In a mini food processor, blend basil, walnuts, garlic, and cheese until it forms a thick paste. Transfer to a small bowl. Mix in olive oil a little at a time, crushing the basil mixture with the back of a spoon. Add salt and pepper to taste.

Wednesday, June 15, 2016

Chicken-Apple Bites

As promised yesterday, here is the recipe for the chicken-apple bites. My recipe only makes six little bites like you see above, but can be easily multiplied to make more servings, if you want. This is adapted from Lunch Boxes and Snacks by Annabel Karmel, but hers makes a lot more and suggests you have fresh thyme on hand.

Chicken-Apple Bites
Serves: 1

1 slice of white bread, torn into 1-inch pieces (this is a great use for the heel of the loaf)
1/4 cup peeled and grated Granny Smith apple
About 2 oz. boneless, skinless chicken breast, cut into chunks (half a chicken breast half is about right, assuming you don't have one of those giant chicken breasts)
2 tablespoons finely chopped onion
1 tablespoon chopped parsley (fresh is best but dried would work)
1/4 teaspoon chicken stock paste, such as Better than Bouillon
Salt and pepper to taste
About 1/4 cup flour for coating
About 2-3 tablespoons vegetable oil for frying

In a small food processor, process the bread until it becomes fine crumbs. Use your hands to squeeze any extra liquid out of the shredded apple, then add to the food processor along with chicken, onion, parsley, and chicken stock paste. Pulse until roughly chopped. Season with a bit of salt and pepper.

Use your hands to divide the mixture and roll into about 6 balls of about 1 inch each. Add flour to a small bowl and toss each ball in the flour to coat evenly, setting the coated balls aside on a plate.

Add vegetable oil to a small nonstick skillet and heat until shimmering. You don't need a whole lot of oil for this; a depth of about 1/4 of an inch is about right. Fry the balls in the oil, turning occasionally to brown evenly, for about 6-8 minutes until cooked through. Use tongs to transfer the cooked balls a a paper towel-lined plate to cool.

Tuesday, June 14, 2016

Laptop Lunches #267

Chicken-apple bites with ketchup (I'll give you the recipe tomorrow), cucumbers and yellow tomatoes, chocolate bread crumb pudding (recipe below), and strawberry chunks.

These chicken-apple bites were really a great experiment. I adapted them from a recipe I found to make a much smaller batch and to use what I had on hand. They are wonderfully flavored, hot or cold, which makes them a great choice for lunch. Ketchup adds a little bit of fun for dipping but you could just eat them plain. But because I've got a recipe here for bread crumb pudding, I thought I'd save the chicken-apple bites for tomorrow.g

Bread pudding is usually made with chunks of bread, but if you make it with bread crumbs, it takes on the texture of a mousse. It's a nice change of pace, accommodates a wide variety of odds and ends, and is generally more nutritionally dense than mousse.

The recipe below is loosely based on this one.

Chocolate Bread Crumb Pudding
Servings: About 6

1 cup sugar
6 tablespoons cocoa powder
2 cups milk
1 teaspoon butter
2 cups of 1-inch cubes of stale bread (roughly speaking--and a bit more or less won't make much difference)
2 eggs
A pinch of salt
1 teaspoon vanilla

Preheat oven to 350 degrees.

Mix sugar and cocoa in a large bowl. Drop the butter on top of the sugar and cocoa. Warm the milk in the microwave or on the stovetop until steaming.  Pour over sugar mixture and stir well. When butter has melted, add bread cubes and let sit for about 10 minutes.

Blend softened bread cubes into milk mixture with an immersion blender or by transferring to a stand blender. When smooth, add eggs, salt, and vanilla and blend again. Pour mixture into a 2-quart casserole dish.

Place casserole dish in a 9 x 12 cake pan and add warm water to reach about 1 inch up the sides of the 2-quart casserole dish. Bake for 1 hour.

This can be eaten warm (it'll be a bit runny and gooey in the middle until it cools completely), chilled (it'll be like chocolate mousse chilled), or at room temperature (kind of a pedestrian pudding at that point, but still really tasty, and what you're likely to have for lunch). Ice cream, whipped cream, caramel sauce, hot fudge, and/or berries all make great toppings.

Store any leftover pudding in the refrigerator.

Monday, June 13, 2016

Pack-a-Snack #70

No lunch today because it was supplied at work, but have a look at my snack!
Malted cocoa cakes, raspberries, and a tiny cup of chocolate-cheesecake spread in one of the tiers of my ECO Lunchbox Three-in-One. Mmm.

Friday, June 10, 2016

ECO Lunchbox Three-in-One #40

This lunch is actually me recreating the cover of Just Bento. I happened to have everything on hand, so why not? White rice, blanched broccoli, grape tomatoes, chicken and bell pepper stir fry, and quick-pickled cucumbers.

Well, I burned the stir fried peppers, but otherwise, I highly recommend her recipes. And the burning it part is really my fault, I think.

I only needed 1 tier for this, but it was a lot of rice and very filling, so that was fine. Especially because there was chocolate cake at work!

Thursday, June 9, 2016

Insulated Jar & Sides #9

Raspberries, cherries, homemade cream of mushroom soup, and an experimental broccoli-egg salad.

I'm actually going to give you two recipes today, because both things I made were pretty great. Canned condensed mushroom soup was so ubiquitous in the last half of the 20th century as a lazy substitute for white sauce that a lot of people have never actually eaten the real thing. This is pretty well nothing like that. It's got a really sophisticated, mushroom-y flavor and I wouldn't dream of dumping it in a tuna noodle casserole.

The salad, meanwhile, was made from desperation once I discovered my bacon had gone bad (I do have a tendency to ignore bacon too long) and I couldn't make my usual broccoli salad. But this is actually really good, so I'm glad it was necessary to try! It also rendered my lunch vegetarian, or would have if I'd made this soup with vegetable stock. I didn't this time but you easily could, so this is tagged vegetarian.

Let's start with the mushroom soup. I adapted this recipe from one in my 1978 Cookery for 1 or 2.

Cream of Mushroom Soup
Serves: 2-3

3 tablespoons butter, divided
1/2 small onion, chopped, divided
5 oz. white mushrooms, sliced
1/2 cup chicken or vegetable stock (I make mine from Better than Bouillon)
2 tablespoons flour
1 cup milk or half-and-half
2 tablespoons chopped fresh parsley or 1/4 teaspoon dried
1/8 teaspoon Worcestershire sauce
Seasoned salt and pepper
2 tablespoons cooking sherry

 Melt 1 tablespoon butter in a nonstick skillet. Add half of the onion (1/4 of an onion) and sliced mushrooms and cook, stirring, adding a bit of salt toward the end of the cooking process to draw out the liquid. Remove from heat.

Add half the cooked mushroom mixture, raw onion, and chicken or vegetable stock to a blender. Cover and blend until a smooth puree. Add remaining cooked mushroom mixture and pulse a few times so they are chopped somewhat finely but not pureed. (You'll probably still have a slice or two of mushrooms in tact to float prettily in your soup later.)

Melt remaining 2 tablespoons butter in a medium saucepan over medium heat until frothy. Add flour and cook, stirring constantly, until frothy, but do not allow to brown. Slowly whisk in milk or half-and-half a bit at at time (to avoid making flour lumps; once this is not a danger anymore you can just dump the whole thing in). Add parsley and Worcestireshire and simmer, stirring, until thickened and smooth.

Add mushroom mixture and cook over low heat about 5 minutes, stirring frequently. If it ends up too thick for you, add a little more milk or broth. Add seasoned salt and pepper. Remove from heat and stir in sherry.

And now, the salad.

Broccoli-Egg Salad
Serves: 1

About 1/3 cup small broccoli florets
1 hard boiled egg
1 teaspoon sugar
1 tablespoon mayo
Salt and pepper to taste

Blanch broccoli in boiling water until bright green, about 1 minute, then shock in cold water to stop the cooking process. Drain and set aside.

Peel the egg. Split and remove yolks. Chop the whites and mash the yolks a bit with a fork--not all the way mashed, but somewhat. Mix sugar and mayo with the yolks, then add broccoli and whites. Season to taste with salt and pepper.

Wednesday, June 8, 2016

Temari Rabbit 2-Tier Bento #75

A square of mixed berry cobbler (see yesterday's post for the recipe), a stuffed egg with paprika, cherries, and cucumber-avocado-tomato salad (recipe below).

As I continue to try to figure out new ways to combine what I already have on hand, I came up with this. It's pretty good! I think I like the salad I made with corn earlier in the week better, but this was still an excellent lunch.

Cucumber-Avocado-Tomato Salad
Serves: 1

1/4 ripe avocado, cubed
About 2-3 inches of a small cucumber, halved lengthwise and sliced
5-6 cherry tomatoes, halved (I used a mixture of yellow and red)
A few slices red onion, rings separated and cut into about 1.5 inch lengths
1 tablespoon chopped fresh dill
1/2 tablespoon lemon juice
1/2 tablespooon olive oil
Salt and pepper to taste

Put vegetables and herbs in a bowl. Mix lemon juice and olive oil in a separate bowl. Pour over salad, add salt and pepper to taste, and mix well.

Tuesday, June 7, 2016

Mixed Berry Cobbler

No lunch today (I had mine at a work-lunch thing), but a really great recipe if you have fresh berries around that you need to use up. And, as I am a single person, my recipe only requires you to have a cup of berries around, not a quart or something. A cobbler of this size will give you six lunch-sized squares (see that later in the week) or three generous dessert servings.

Also, a word on cobbler:

There are two schools of thought about cobbler. One is that cobbler is essentially some kind of syrupy fruit underneath a biscuit. I have done that kind. (See my recipes for cranberry cobbler and raspberry cobbler.) The other kind is the kind I grew up with, which is a mysterious chemistry experiment in which one starts with the fruit on top and it sinks to the bottom of the crust as it bakes. This makes a much moister cobbler, if not as uniform on top. This is the cobbler of the Southwest, the cobbler of Texans and Oklahomans. Because sometimes I just need my own food, not this northeastern substitute.

This recipe is adapted from one I didn't have the ingredients to make in America's Test Kitchen Cooking for Two 2012. And I like mine better anyway!

Mixed Berry Cobbler
Serves: Roughly 4-6

3 tablespoons unsalted butter, divided (see instructions below)
1/3 cup sugar, divided (see instructions below)
1/2 teaspoon lemon peel (I used this, but you could also zest a lemon)
1 cup mixed berries (I used 2/3 blueberries and 1/3 strawberries cut to the size of the blueberries--if you use strawberries, make sure to chop them)
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk

Preheat oven to 350 degrees. Put 1 tablespoon of butter in a 4 x 6 baking dish and melt in the oven. (Don't leave it in there too long, though. Just melt it.) Meanwhile, in a small bowl in the microwave, melt the other two tablespoons of butter and set aside to cool.

Mix sugar and lemon peel in a small bowl. If using lemon zest, mash it up a little with the back of the spoon.

In another bowl, mash the berries and 1 teaspoon of the sugar mixture with a potato masher until you've managed to chase down all the blueberries and whack each one at least once. (In other words, mash coarsely, as we're not looking for berry puree.) Set aside.

Mix the remaining sugar, flour, baking powder, and salt in a large bowl or measuring cup with a spout. Whisk in the milk and the butter you melted in the microwave.

If the baking dish has cooled from the oven, stick it in to heat up a bit and get the butter in it hot again, then pull out and set on a wire rack. Pour batter into hot butter in the dish.

Spoon the mashed berry mixture evenly over the batter. Sprinkle with the remaining sugar and lemon peel mixture. Bake until golden brown and the edges are crisp and pulling from the sides slightly, about 35 to 40 minutes. Set on wire rack to cool.

If serving warm, allow cobbler to cool about 15 minutes. (It really is best warm with a glass of cold milk but you can be totally happy eating it at room temperature.)

Monday, June 6, 2016

Temari Rabbit 2-Tier Bento #74

Do you ever think to yourself, I could go to the store this weekend...but I could also very much not?

And then not, and have to figure out what to eat?

I knew it wasn't just me. The good part is that you're about to see a lot of new things from me as a result. I really didn't need to go to the store. There was plenty of food around. It was just a matter of putting it together.

And so here we have corn, avocado, and tomato salad (recipe below); slices from banana bread mini loaf, some Brummel & Brown, raspberries stuffed with dark chocolate chips, and blueberries.

(Still not getting a kickback from Brummel & Brown. Still don't care because it is awesome on banana bread.)

This is a case of diffused protein sources, but the corn and walnuts (in the bread) both have a lot, and avocado and the Brummel & Brown (because of the yogurt) both have some, so it was fine. It's also beautiful--a great color combination--and tastes kind of awesome. Plus, it is vegan if you need vegan recipes. It would probably taste good with some cilantro, too, but my cilantro plant is not cooperating at the moment.

Corn, Avocado, and Tomato Salad
Serves 1

1/4 cup frozen corn
1/4 ripe avocado, cubed
5-7 cherry or grape tomatoes, quartered
1 scallion, sliced
2 teaspoons lime juice
1 teaspoon vegetable oil
Salt and pepper to taste

Thaw the corn in the microwave. (Don't let it get hot. If it does, let it cool before proceeding.) Add avocado, tomatoes, and scallion. In a small bowl, mix lime juice and vegetable oil, then use to dress the vegetables. (You may not need all of the dressing.) Season with salt and pepper.

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Miz Helen’s Country Cottage

Friday, June 3, 2016

KOSOX 2-Tier Sushi Box #11

Blueberries, stuffed egg halves garnished with dill springs, a mini strawberry chocolate cheesecake mousse cup (leftover from the previous day's entertaining), and something I am calling Greek bruschetta (recipe below).

I'm now growing herbs in my bay window, with some success (and some not as successful but that's another story). So I have fresh dill with which to garnish my eggs, and I am happy. But enough of that. You want to know how to make Greek bruschetta.

Greek Bruschetta
Servings: 1-2

About 1/4 cup spreadable feta cheese (if you don't have this, add crumbled feta to the veggie mixture)
3-4 cherry tomatoes, chopped (I used a mixture of red and yellow)
About two inches of a thin cucumber, chopped
3-5 kalamata or mixed seasoned olives, chopped
1/2 teaspoon olive oil
Some kind of toast-type thing to serve it on (I used sesame Melba toast because that is what I had)

Mix vegetables and olives. In a separate bowl, mix roughly 1 teaspoon of olive juices from whatever your olives came in with olive oil. Add this to dress the veggies.

To eat this, spread the feta on the toast and top with veggie mix.

Thursday, June 2, 2016

Lunchopolis #20

Moroheiya noodle, veggie, and peanut salad; and fruit stripes (mango, blueberries, raspberries, kiwi, and strawberries).

It's hard for me to get these noodles of late, but I do so love the salad on the back of the package. It's easy and seems so healthy. I haven't yet given in to the ordering-your-food-online thing, mostly because I think it's more reasonable to get what you can near you (I make exceptions when I'm especially craving something, but that's really rare) and let it challenge you to make something appealing. I don't really know. But anyway, I was happy to find some of these noodles so I could make this delightful salad. And if you can find them near you, I highly recommend them.

Wednesday, June 1, 2016

Temari Rabbit 2-Tier Bento #73

This was tough to photograph for some reason, but here goes:

From Just Bento, I made some spinach in a sesame paste sauce (tahini and sugar, mostly), served alongside pickled baby corn, blueberries, raspberries stuffed with mini marshmallows (I don't know what to tell you--no idea why that thought occurred to me), a sticky chicken drumstick (from Lunch Boxes and Snacks) on a bed of purple rice (see my tutorial for making naturally purple rice here), and cucumber-carrot salad.

I was in the mood for color and this really fit the bill! The spinach was like a wonderful new discovery. I can't wait to try it again with some other things. And because of the tahini, it makes a good vegan protein, too.