First Bento of 2020!

Hello bento peeps; anyone out there?
It's been almost a year since my last post (!) but one of my goals for 2020 is to revisit the blog, revive the inspiration, reinvent the passion, rearrange the way I'm preparing lunch, snacks and meals.
MisterMan is 16 now, and TinySprite is 12 (and taller than me so not so tiny any more) and they are well on their way to developing their own bentomaking skills. But today they both happened to be on school field trips and as I looked at their boxes sitting here at home I thought: I wonder if I still remember how? 🤔

Surprise! I can still put out a couple of good bento lunches. I threw these together in a half hour, using leftovers and stuff already in the fridge. It took way longer for me to remember how to upload the pics and insert the codes😑
But I am determined. I'm bringing bento back😊

Top: TinySprite's bento in stainless steel box, similar to this one.
Bottom: MisterMan's glass Pure Bento from Smart Planet Home.

Happy Boys' Day Bento

Growing up in Hawaii, we called it Boys' Day - Tango no Sekku - (Girls' Day is in March) but it has evolved to Children's Day - Kodomo no Hi - since then. However, since I made one for TinySprite on Girls' Day, I'm making one for MisterMan now. His features a boy with a koi that symbolizes strength and determination as it swims upstream. 👦🏻🎏

In the bento: meatloaf, mixed grain rice, asparagus, carrots, raspberries, cara cara oranges, apple and cheese. Happy Boys' Day!

Smart Planet Ultrathin SaladBook Lunch Box Review

Today we're using the SaladBook by Smart Planet that I used once previously to pack the Totoro Soba Bento last month. Remember that one? Today I've packed a Salad Bowl containing curried chickpeas, cottage cheese with sunflower seeds, cinnamon apples, pickled carrots and daikon, fresh steamed corn, pickled cucumbers and wakame, pickled red onions, and blackberries - atop tossed romaine lettuce. I am really into the bowl-type bento these days, and this kind of container is ideal because no divided sections are necessary. And there are so many possibilities!

This box is unique in that it is "ultrathin," meaning that the roundish single section container is only about one inch in height yet manages to provide 20 fl oz (591 ml) of volume. 

You can see that this container is quite wide and shallow.

The box has a leakproof gasketed lid which is held in place by four tight clips which are an integral part of the lid itself, and seal by latching to the underside of the box. While this mechanism seems to work very well at keeping the box watertight, I found that the latches are so tight they can be challenging for small hands to pull open.

Here you can see the latching mechanism of the clips. There are 4 clips and they snap closed on the bottom of the container. If your (or your child's) hands aren't strong enough to push off the clip, I've found that pressing the lid and container together will release pressure on the clip and it will be easier to push up.

The box comes with an insulated zipper tote with a handy mesh pocket and a spork in a color that matches the box lid. This is a somewhat minor point, but I found it curious as to why the pocket opens downward so that when you open the lid, the spork falls out. I solved this problem by attaching an adhesive velcro closure, which works very well.

The spork now stays in place in the pocket until you choose to remove it. Yay!

The profile of the entire SaladBook after it's packed and ready to go. I found it to live up to its "ultrathin" billing quite well. I mentioned the box itself being about one inch high; when zipped up the whole bag will only take up about 2 inches of depth in your backpack (or briefcase or similar).

Alternately, you can carry it separately by the short handle strap located at the pointed end of the tote. So convenient!

The last item included in the SaladBook set is a little dressing container. It consists of a collapsible soft silicone pouch with a hard snap-close lid which also screws off for easy filling and washing. It's a great idea, but in my experience the cap opens very easily because of the soft nature of the container. I wouldn't pack it next to the box inside the tote because it might pop open and leak. But I don't think this matters too much because since the box itself is completely watertight, you can simply drizzle the dressing atop the salad before packing. That's what we did in the Totoro soba salad bento and it worked just fine.

The salad we packed today didn't require a separate dressing, so we didn't worry about it. 

Overall, I think the Smart Planet Ultrathin Saladbook is a good buy; it retails for $14.99 and comes with a spork, dressing container, and insulated zipper tote. It is practical, sturdy, dishwasherable, and lightweight. Its storage profile is slim and convenient; it is leakproof and spacious. I recommend this container for kids and adults alike. 

New Bento Box Review: Life Without Plastic

More summery bento! And a new bento box! 

There's a brand-new (to me) new lunchbox in town, and it's pretty cool. It's called Round Stainless Steel Airtight Takeout Container with Dividers. I was intrigued because I've used airtight stainless steel containers before (Lunchbot Clicks) and divided stainless steel containers before (Lunchbots, Planetbox, and Ecolunchboxes) but I was always wishing for a bento box container that combined those three highly desirable qualities: stainless steel, airtight, and divided.

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Finally, there is one!

The two dividers fit together loosely so the four sections may not separate completely; just enough to keep most of the foods from touching each other and mixing together. If there is any liquid in any of the sections, however, it will probably leak into the other sections.

There is a gasket that fits snugly underneath the lid, though, ensuring a watertight seal once the three latches are secured. So any liquid inside the container should theoretically not leak out into your (or your child's) lunch tote or backpack.

The inaugural bento I made in this container is something we've been eating a lot of this summer:

somen salad!

I think it looks beautiful in this box, and if you chill it, the salad will stay cool for awhile, which I love. Okay, I didn't make use of the dividers this time, but that's on the list next time for sure.

The container I used in the center doesn't come with the box, but if you had one, with a lid, it might be ideal to hold sauce for dipping (or pouring). I packed the tsuyu sauce in a little bottle but you could also just pour the sauce on top before packing, since it is a watertight box! I lay the somen noodles on a bed of chopped romaine lettuce, since that's how I like to eat this salad, but you could also shred the lettuce and lay it on top with the other toppings. I used halved grape tomatoes, sliced steamed Okinawan sweet (purple) potatoes, sliced deli ham, chopped green onions, julienned carrots, and sesame seeds. Sometimes I sprinkle furikake too. The box performed well, is easy to open and close, is watertight as described, and looks elegant enough for adults to use as well as kids. This one is definitely going to get a lot of use, maybe more by me than anyone else! 

Disclosure: Life Without Plastic generously provided me with this product for use without cost to me. I was not required to write a positive review, nor was I compensated in any other way. All opinions I have expressed are my own.

      

Waffle Domo Breakfast for Lunch Bento

Who doesn't love breakfast for lunch? Or breakfast for dinner? I wonder what it is about breakfast food that sounds good all day long. My waffle maker is circular, but that didn't stop me from making a Domo, as you can see. Besides waffles (including blueberry eyes and an apple mouth), I've packed chicken apple sausages, a blood orange half, and some carrots. She'll also get string cheese along with her EcoLunchBoxes Solo Cube. Hope TinySprite's lunchtime is a happy one!

Added to What's For Lunch.

Fried Rice Froggie Bento

Hello leftover rice! This batch was part white rice, part brown rice, and part pearl barley. I cooked the mixed batch rice on the "semi-brown" setting on my Zojirushi Rice Cooker and it came out very well. To make the fried rice, I simply tossed the cold rice into a pan and fried it up with chopped greens (I used baby kale), meat of some kind (ham), and an egg. Drizzle with shoyu and top with green onions. I also decorated with the tiniest red chard leaves ever. I'm thinking they would look cute in a mini bento in the future, since many of my garden greens seem to be of the very small variety, for some reason.

The top tier of this super cute frog bento holds chopped apple pieces sprinkled with cinnamon. Winter fruit is pretty limited, even here in California, but this should make my little girl very happy!

Bratwurst with Apples 'n Peppers LunchBots Bento

Bratwurst with Apples 'n Peppers LunchBots Bento, a photo by sherimiya ♥ on Flickr.

This one is another selection of little bites for TinySprite, this time in the super cool LunchBots Clicks series. This is the small set, which includes one stainless steel rectangular container with a 320ml capacity, and another one with a 480ml capacity. As you know, I am a huge fan of the other LunchBots, and I use the Uno, Duo, Trio and Quad regularly. I was very excited to see the company come out with a set like this: the same high quality sturdy stainless steel body but with a tight-sealing, gasketed lid. The lids click closed on all four sides similar to the way the Lock & Lock boxes work. The lids are made of translucent blue plastic and are completely leakproof! That's right -- your food stays in contact with stainless steel but is safely protected from spillage through tossing, dropping and inversion! I don't know about you, but this is just about as close to perfect as I can imagine. Besides this small set, there's also a medium size for adults or bigger appetites, and even a large set that would be great for picnics or roadtrips. How versatile is that? I'm very impressed.
For this meal I quickly grilled some brats alongside some sweet peppers/chopped apples/celery for the bigger box and layered some sliced stone fruit, berries and edamame for the smaller box. I think the amount of food here is perfect for my kindergartner's lunch and snack, plus she can manage the click-locking lids easily by herself. Total win!

Soy Chicken Drumsticks Bento

Soy Chicken Drumsticks Bento, a photo by sherimiya ♥ on Flickr.

Shoyu chicken was my absolute favorite dish as a child. I always requested it if my mom ever asked. This version is one I've posted before, and it's a Vietnamese style using fish sauce and coconut water. It has a different, less sweet flavor that I really crave, and when you make it in the slow-cooker you can enjoy the aroma for hours while you dash in and out of the house between kid chauffeuring duties. We are now cutting out soy due to allergies, so I had to adapt the recipe further (substituting with coconut aminos), but as MisterMan says, "It still tastes almost the same, like you know what it's supposed to be." Well, good! I guess. Kids (my kids, anyway) really like shoyu chicken, and I served this one over rice in the bento (out of view), and all the rice got devoured. Something about chicken & rice. The rest of the round box contains: Okinawan sweet potato flower shapes, steamed broccoli, carrots, pluots and golden watermelon. I didn't mean to buy a golden one, but it wasn't labeled as such. There's something weird about a yellow watermelon, though it tasted just like the red kind. I topped with a radish cut like an apple, with sesame seed detail. Simple!

Lamburger Froggie Bento

Lamburger Froggie Bento, a photo by sherimiya ♥ on Flickr.

While MisterMan had his burger in the traditional way on a bun (or a whole wheat sandwich thin, anyway) my TinySprite had hers on a fluffy bed of hapa rice. Fluffy rice reminded me of a sheep, so I added some broccoli, steamed Okinawan sweet potato (for ears), and baby brown sweet peppers (for horns). I cut some red bell peppers for its nose and champagne grapes for eyes. The upper tier of the cute froggie bento contains sliced peaches, blueberries, strawberry, more champagne grapes, corn, carrots and a teeny little gala apple. I hope she didn't miss the bun and instead enjoyed her gluten-free version of lamburger/ramburger/hamburgerrrrr! ^_^

Green Drink!

Green Drink, a photo by sherimiya ♥ on Flickr.

I've been asked about my green drinks a few times, so I decided to write a bit about them. I just started making and drinking them for about 2 weeks, as one of my new year's challenges. So far, I LOVE them.
Seriously.
If you're not familiar with green drinks, do a google search. You'll find tons of recipes, articles and news tidbits, with lots of celebrity chefs and TV personalities touting them. I'll admit that I first heard of them from my mom, who started drinking them because she saw it on Dr. Oz. Once it registered, I found that many of my own friends are drinking these things too. The nice thing is that you don't need a special juicer or high-powered blender to make them. I only use an ordinary old blender with 2 speeds, and it works fine on the foods I've used so far. Also, you don't have to feel limited to an actual recipe -- use whatever you like! And experiment with flavor combinations. It's a lot of fun! I have a standard true-green drink that I like to make. I happen to like the pure green color, which is why I don't add other colors to this one. I also have a favorite red drink too (I will share this one later). If you mix all kinds of fruit and vegetables, you may end up with a brown drink -- which isn't bad, but it won't have the beautiful vibrant color that you see here. This is my recipe:

Sheri's Green Drink

1C almond milk
handful of spinach (maybe 1/2C packed)
handful of dandelion greens (or any other greens that you prefer, like chard, kale, lettuce, choy)

[blend these ingredients first, to get better liquification]

1 celery stalk
1/2 cucumber, peeled
1 apple, peeled
1 small orange, peeled
1/2 lime, peeled
1/2 avocado
1 inch ginger, grated
1T wheat germ (or flaxmeal)

Blend the remaining ingredients, in batches, so your blender won't blow its motor. If you have a high-powered blender, then just throw everything in at once.
This recipe makes about 4 cups. I drink about 2 and a half cups at midday, and save the rest in the fridge to share with my kids later. It tastes.. well, green, but with a sharp, tangy, fresh bite. If you prefer it sweeter, you can add fruit. Even a couple of strawberries will sweeten it up quite a bit, but then the color will change. I really like it to stay greeeeeen. And it might be too soon to tell, but my usual winter allergies seem to be less pronounced. This drink will give you energy, fortify you for the day ahead, fill you up, and make you invincible! Okay, I made up that last part. Maybe.

Oops! Santa Bento

Oops! Santa Bento, a photo by sherimiya ♥ on Flickr.

Today I packed cheesy enchilada casserole topped with cheesy snowflakes. I don't have a mini snowflake cutter; can you believe it? But since no two snowflakes are alike, I took some liberties and just created some using the flower and star cutters I already had. Looks like Santa is heading into the snow-covered chimney! I saw this idea as a cupcake somewhere, and decided to make a bento version. The snow is cottage cheese, Santa's pants are apples, and his boots are grapes. I held them together with dried spaghetti, which will soften by lunchtime. In order to close this Lunchbot box, I moved the silicone cup to the center between the orange slices. Ho ho ho! I hope he makes it okay! ^_^

Added to Allergy-Friendly Lunchbox Love.

4-Section Mochiko Chicken Bento

4-Section Assist Bento, a photo by sherimiya ♥ on Flickr.

I packed this bento in my adjustable 4-sectioned Assist box which I found at Ichiban Kan. This is only the second time I've used it (see my other bento here). It's a nice shape and size, and the lid fits tightly with a rubber gasket and matching strap. Not sure why I don't use it more often. In one section I packed some pseudo-mochiko chicken in a lettuce leaf. This recipe is very tasty, even if it's not exactly traditional. The veggie section contains broccoli, carrots, roasted kabocha, and steamed Okinawan sweet potato. The two fruit sections contain raspberries, grapes, and cinnamon-sprinkled honeycrisp apple chunks. It might look a little big for a third-grader, but the box is on the shallow side. Also, the separate sections ensure that the foods don't mix, so it's not necessary to pack each completely full. And, everything stays put even when it's tossed around in the lunchbag. Great, right? I think it's an ideal box for a kid or an adult.

Curry Dia De Los Muertos Bento

Curry Dia De Los Muertos Bento, a photo by sherimiya ♥ on Flickr.

Today I decided to make vegetable curry, but wanted to try a new recipe. I used Nami's Keema Curry recipe at her popular blog Just One Cookbook. If you haven't checked it out, you really should! She has a lot of great recipes here, and always includes photos and step-by-step instructions. I chose this one because it looked delicious, and it seemed quick and easy (my forte!). I was right on all counts. I omitted the ground pork and added a lot of veggies I happened to have on hand: kabocha, zucchini, potatoes, carrots and onions. I made extra for bento, and it was a good thing I did because the kids inhaled it. I made it mild and added some applesauce too, and they loved it. I packed it into a thermal bento, along with a side container of cinnamon-sprinkled apples, grapes, broccoli, Okinawan sweet potato, and a colorful quail egg Dia de los Muertos skull. Happy Wednesday friends! Shared at Allergy Friendly Lunchbox and What's For Lunch.

Apple and Stars Bento

Apple and Stars Bento, a photo by sherimiya ♥ on Flickr.

I suppose this can count as a back to school bento, with a radish "apple" for the teacher, and a trio of Okinawan sweet potato stars! Although maybe they should have been gold stars. Also included in this round bento: teriyaki salmon, steamed broccoli, corn on the cob, carrots, plum, nectarine and blueberries. The summer fruit are still going strong in our markets, so summer will live on (in our bento) despite our return to school!

Wonton Field Trip Bento

Field Trip Wonton Bento, a photo by sherimiya ♥ on Flickr.

MisterMan had a field trip today (they went swimming!), so I made wontons, which are fabulous for field trips for several reasons. They pack up easily, they are perfect finger food, and they taste great at room temp. If your kids prefer dipping sauce, you could send some along in a sealed condiment cup, but my kids love to eat them as is. I packed as many as I could fit into my go-to disposable field trip snap-lock recycled strawberry container, which I first lined with wax paper and lettuce. There was also room for a piece of corn on the cob, a tiny red apple, carrots, a bunch of grapes (beneath) and a luscious red strawberry. I put a little penguin on the corn too, for fun. This Okinawan sweet potato turned a mottled tie-dye purple color; kind of interesting for a change. I find that the bigger ones are more variegated in color, maybe because it takes longer to cook them evenly all the way through? That's my guess. Still delicious though! I cook them every day because everyone loves them so much; we eat a lot!

TinySprite got a similar one too, but a little smaller in size. She has adjusted well to her new school, and appears to have to same lunchtime issue here too -- eating too er, slowly. She finished everything in this one except two carrots though, so I'm happy about that.
If you've voted for my bento at the Bento & Co FB site "Make a Bento For Someone You Love" Contest, thank you! I always appreciate your readership, your encouraging comments and insightful questions. It's what makes bento such a wonderfully unifying community activity. I'm so glad I started this blog almost two years ago -- just because of all the fantastic friendships and connections I've made here. So... thank you!
Added these bento to What's For Lunch!

Bear Friends Bento and Apple Bunnies

Bear Friends Bento, a photo by sherimiya ♥ on Flickr.

We're back to school again after a week off for Spring Break. Did you miss us? I admit it's a bit slow getting back into the routine; I have to stock up the refrigerator and start menu planning again. So today's bento is a no-cook one consisting of ready-bought mini char siu baos. I cut the ears using a round cutter for a guide and scoring with a paring knife, then propped them up with a bit of rice stick. The facial details are cut from nori and I also used an oval piece of mozzarella cheese stick. The cheese is stuck on with rice stick too. The nori sticks well to cheese, but the eyes I glued on with honey. There's also steamed broccoli, orange and purple carrots, a half mandarin, black grapes and a strawberry. Here are some closeups of the bear friends:

Today was our monthly Twitterfoodparty, and this month's theme was apples. There were lots of delicious and creative recipes using this year-round fruit! I knew I wouldn't have time to cook anything in time, so I resorted to that bento staple, the apple bunny. Here I've carved a family of three, happily munching a broccoli-topped carrot together. Aren't they sweet? You can get the ears to curl if you let them sit in ice lemon water for awhile. The lemon will keep the apples from browning. Just a few cuts (and maybe a bit of practice to avoid shortened ears) and you've got a quick cute addition to your ordinary bento. Yay!



Tomato-chan Bento

Tomato-chan Bento, originally uploaded by sherimiya ♥.

Went out for dinner today, since it was my *birthday* -- so I made a quick batch of balsamic vinegar chicken to pack into the double bentos today. They're both pretty much the same. And are you surprised to see kabocha in another form as well? Since the pan was already coated with balsamic sauce, I decided to quick steam a few Brussels sprouts and kabocha, then fry them all up in the same pan. Super easy, right? And if you have kids that might balk at plain steamed veggies or you can't spare the time to whip up a special veggie side, it's the perfect way to add flavor with minimal labor. If you look at my bento style, you'll see that I often re-use sauces for the protein as well as the veggie. In this case, the sweet balsamic gives a touch of bite to the mild kabocha and my girl almost gobbled them all up before I could save some to pack up. I quartered the Brussels sprouts to speed up the cooking. Some decorative cucumber slices serve as baran, and I included colorful carrot skewers to add focal interest. They both got cinnamon-sprinkled apple slices, and MisterMan had extra room so I added cottage cheese with raspberries, sunflower seeds and wheat germ. The cute touch in both is a tomato character, which was inspired by Tomato-chan, from a clip a twitterpal Alissa passed along. Warning: if you link, you might find the song stuck in your head awhile. It's very cute! Ton-ton-tomato chan!

Mummy Musubi and Ghosties Bento

Mummy Musubi Bento, originally uploaded by sherimiya ♥.

We're coming up on the last couple days of Halloween bento, so bear with me and we'll soon be back to normal. But I really wanted to use this mummy idea since string cheese really does look like gauzy mummy wrapping, doesn't it? And since my boy has recently informed me he likes "raw" cheese now, I get to try it! I made a rice ball with black rice and criss-crossed some thin string cheese strips on top. Since the rice was warm, it melted on a little bit and needed no other fastening. Have you ever had rice and cheese? I haven't, but he said he liked it. I made some eyes with pink and purple carrot discs -- nothing could be easier. Voila: mummy.

This was accompanied by a piece of luscious misoyaki butterfish leftover from dinner the night before. I really love this fish; I think it's another one of my top ten foods of all time. I used the recipe here but this time I marinated for over 48 hours, only possible if you can procure a very fresh piece of fish. I got mine from my local farmer's market, and it was delicious. I used to think it was called butterfish due to its buttery texture; it melts in your mouth and has a very silky quality.

TinySprite is a fan of the fish too, but I decided to give her something a little more user-friendly. While her brother can neatly and deftly handle all kinds of food types, she's a little more, um, hands-on -- so the easier the food is to manipulate, the more she can end up actually eating. I made cutout ghost sandwiches with ham and cheese, and stuck some mini chocolate chips as facial features. There's also a persimmon jack-o-lantern along with carrots, broccoli, purple cauliflower, tomatoes, grapes and apples -- just as in her brother's bento. Double bento --> done!

Double Jacks Shrimp Bento

Double Jacks Shrimp Bento, originally uploaded by sherimiya ♥.

It was a double bento day, and I wanted to make a black jack-o-lantern to contrast with last time's ghost pumpkin. Is it creepy-looking? It sits alongside some garlicky shrimp in a bed of lettuce. It's almost the end of summer fruit, and I had to pick up some apples because I have a feeling the stone fruit are going to be rather unsweet these days. Sigh. To brighten up the lowly apple, I decided to carve another jack-o-lantern. I'm not good at the apple carving, and rarely do checkered apples because I always end up cutting outside the lines and digging out too much flesh. I took kind of a long time to carve this apple, and probably won't be doing this again unless I have lots of time to spare. Also in this section are grapes, carrots, purple cauliflower, a couple nectarine slices, and those teeny yellow pear tomatoes were actually picked from my homegrown vine. There are still a couple more hangers-on, clinging to the final days of "summer".

TinySprite got more of the shrimp, and I also tried out my new quail egg mold. Can you see the faces? I dyed them in beet juice to enhance the definition, but not quite long enough. The quail egg molds are so cute. They came in a set of two: one makes these cute expressions and the other makes animal shape imprints. I never realized how much quail eggs vary in size, but each of the three I molded was a different size. The biggest one actually didn't fit at all; it split and oozed out the edge. However, that didn't really make a difference on the face side. I just cut off the excess and it looked fine. I also gave her some grapes, nectarine slices, carrots, purple cauliflower and a carved crabapple. This apple was really hard to carve and you can probably see that it didn't come out that nicely. But she didn't mind! She loved it. Last week you might remember that she didn't show much interest in eating at lunchtime, and I have been slowly increasing the size of her bento to see if she might start to eat more. Well, today was the first day I walked in and she was already in the play area. I asked her why she wasn't eating and she said she finished already. Wow! The teacher verified it. And get this: she ate everything; even the lettuce! I guess her appetite is increasing, what with all the INTENSE playing she's been doing at school. Twitter pals will know what I mean. ^_^

First Day of School Bento

First Day of School Bento, originally uploaded by sherimiya ♥.

The first day of school! MisterMan started 2nd grade today, and to commemorate the day, he's bringing an "apple" to school. Okay, it's not really an apple; it's a radish with sesame seed and edamame detail. It sits atop a 4-bean spinach salad in a silicon cup. There are flower-carved carrots on the side. Sliced roast chicken in a lettuce leaf fill the next section, and the fruit selection includes grapes, cherries and a strawberry. A simple bento that contains his favorite foods is sure to give him energy to get through a full school day. And a bonus: this bento qualifies for the B.O.M.B back to school theme at Hapa Bento. Don't forget to enter! Have you started school yet? If you're still enjoying summer, lucky you!

Added this bento to What's For Lunch here. You can add yours too!