Showing posts with label blackberries. Show all posts
Showing posts with label blackberries. Show all posts

Friday, March 2, 2018

Happy Girls' Day Pucca Bento

March 3 is Hinamatsuri, or Girls' Day in Japan. It's one of my favorite special holidays to commemorate in bento. I've made many, many, many Girls' Day bento in the past few years. This year Pucca stars in her own bento for the occasion, wearing bell pepper kimono and holding a radish fan. She appeared in a Santa suit for a Christmas bento a few years ago; she's so festive, that girl!

I missed making bento these past few months. MisterMan has been packing bento for himself and his sister so I have been taking a break from posting too. I want to keep up my bento chops though, so I will make sure to not be so remiss in the future.

Wishing our girls - and all our children - a healthy and happy year ahead. May their future be as bright as their smiles😊👫🏻

Wednesday, November 9, 2016

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. 




Thursday, September 10, 2015

Shrimp and Pasta Magic Round Bento


I think I've been using this box for at least 5 years now; it used to be MisterMan's box, and now TinySprite's appetite is big enough to pass it on to her on occasion. A couple things make it a standout box for me: it's round, which is a pleasing shape. It's divided into three wedge-shaped sections, and these sections are removable so we can use any or all as we choose. The box is pretty deep, so the amount of food I can pack is substantial. And it comes with a snap-locking clear plastic lid, so we can see the beautiful lunch waiting for us! Finally, it somehow seems that everything looks good in this kind of round box, naturally. It's, well, magic. Hence the Magic Round Bento (MRB) nomenclature. Try it yourself and see!

Today I sent TinySprite to school with buttery shrimp and pasta and one of our current summer favorite salads: chopped romaine with halved cherry tomatoes and cracked pepper. This time I tossed with fresh corn off the cob. I'll sprinkle with whatever cheese I have on hand: feta, parmesan, even grated cheddar or jack. And since we're still in the stone fruit portion of summer, we're getting our fill of plums while we can. There are a couple berries in there to fill space as well. We're well into our 3rd week of school but it still feels like summer out here in California. How's your school year going so far?

Wednesday, September 2, 2015

Welcome Back To School, v. Fall 2015!


Hi Bento Friends!
If your kids haven't gone back to school yet, they probably will in the next couple weeks. Like me, you might be starting to think about packing lunches again. I didn't pack lunches all summer because MisterMan was taking over the lunchpacking duties when they were required, and other times their camp activity center provided meals. So I am wayyyy out of practice! 

I decided to start easy by packing a kid favorite. This one is for TinySprite, who is now starting 3rd grade. I made her tiny tuna melts using Mini Sandwich Thins. I love these (smaller than the regular size Sandwich Thins) because you have the option of packing more, with different fillings if you like. Plus they fit in the bento box much more easily. And they're so cute! In this standard size bento box, I filled the rest of the space in with silicone cups of fresh organic plum, strawberries, grapes, blackberries and blueberries, and fancy cut carrot sticks. I totally forgot about any kawaii details, but the Chococat box should make up for it this time.

Hope you are all gearing up to get excited for a new school year!

Wednesday, April 17, 2013

Pan-Seared Chicken in LunchBot Bento

I never buy skin-on chicken these days, but I wanted to try cooking it in a hot pan to make crispy skin. It was tasty, but not really worth the splattering oil factor. I'd rather have oven-broiled tebasaki, which also gets nice and crispy, but behind the oven safety glass! Still, my little girl liked it, of course. Chicken is her favorite food, I think, after bread. And cheese, and ice cream. Also in the LunchBot Trio: steamed broccoli sprig, fried lotus root (renkon), pickled cucumber / onion / carrot / daikon, sweet baby organic strawberries, blackberries, and blood oranges.
Added to What's For Lunch.

Tuesday, April 16, 2013

Sausage Mushroom Chard Bento

It's not Monday, but it still feels like Monday to me... so that's why I'm packing a super easy and quick bento favorite of mine. It usually involves some kind of good (organic, no nitrites) sausage, sauteed mushrooms and quick pan-fried rainbow chard tossed with garlic powder. I finished out this box with steamed broccoli, a little cup of pickled onions, cucumbers and carrot/daikon, and a scattering of farmers market strawberries and blackberries. Are you excited to see colorful fruit and vegetables at the market lately? I definitely am! I've also been pickling more stuff lately, and I'll try to remember to stick some more adventurous combos in here in the next few days. Happy Tuesday!

Thursday, April 11, 2013

Lemony Chicken and Orzo Soup Bento

I got this chicken soup recipe from Bon Appetit magazine and it went over pretty well. I substituted chicken breast meat since that was what I had, and the meat was tender. It made a pretty big pot of soup, and the family completely slurped it all up. Good thing I reserved some for the Hello Kitty thermal. The little side box holds: blackberries, strawberries, Okinawan sweet potatoes, and the usual pickled stuff. This time I added sliced kiwi in with the bittermelon, and the sweet fruit actually helps cut the intense bite of the bittermelon, if you eat both together. Unfortunately, the kiwi gets soft and falls apart in the solution, so you have to add it upon serving. I think it looks pretty. If you don't think you'd like bittermelon, I suggest you try it this way. It's not bad!
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Lemony Chicken and Orzo Soup (from Bon Appetit)

1 T olive oil
1 medium leek, white and pale green parts only, halved lengthwise, sliced crosswise 1/2" thick
1 celery stalk, sliced crosswise 1/2" thick
12oz. skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, fresh ground pepper
1/2 cup orzo (I used whole wheat orzo)
1/4 cup chopped dill (I omitted)
Lemon halves (for serving)

Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

Wednesday, April 10, 2013

Pikachu Chili Bento

Pikachu Chili Bento by sherimiya ♥
Pikachu Chili Bento, a photo by sherimiya ♥ on Flickr.
Today the kids got vegetarian chili in their bento; chock full of whatever I could find in the fridge and pantry. The top tier has the usual colorful fruits and such, along with what's currently pickling in my fridge: carrots + daikon, red onions, and bittermelon + cauliflower. That last one is kind of a tough sell. I think I'm going to try adding something else to counter the bitterness; I have some ideas. And since I was in a creative mood, I decided to freehand a little cheddar Pikachu. I used my tiny paring knife and carved out his face and body, but don't look too close at his back leg. A little nori and carrot detail and voila! Hey, it wasn't that hard after all. ^_^

Tuesday, April 9, 2013

Tonkatsu and Pickles Bento

This is a bento of firsts: my first time packing tonkatsu, and my first time making pickled okra. As for the tonkatsu, there's not really a reason not to pack it for bento. I mean, it's true that it's crispier when eaten immediately, but it's still tasty the next day, and when you let the kids dip their own tonkatsu sauce, you'll find that they eat the cabbage too. Besides the mess and hassle of deep-frying, it's not hard to make tonkatsu. I use thin cut pork and dip in flour, egg and panko, and fry until golden brown. And of course, kids LOVE it. About the pickles; I've actually been on a kind of pickle kick. I am obsessed with pickling. My favorite is red onions. It's super easy, and amazingly enough you don't need to add anything at all except rice vinegar -- the onions just magically become sweet and delicious after a day or so. And look at the color! I mean, how can you resist? I also shredded some carrot and daikon and pickled those together with a little sugar, and then I saw a recipe for okra pickles. I think they are meant to be eaten relatively soon after preparing, due to the slime factor, but the flavor was really good! It called for shoyu, which made a big difference. I thought the kids might be grossed out but they actually finished this batch first. Kids eating raw okra? Score! The other box shows off all the spring color: pineapple chunks, carrots, blackberries, and supersweet baby farmers strawberries.
Added to What's For Lunch.

Monday, April 8, 2013

Bearwich Bento

Bearwich Bento by sherimiya ♥
Bearwich Bento, a photo by sherimiya ♥ on Flickr.
It's Monday and MisterMan is back from his camping trip to Gold Country! He had a fantastic time, as I expected, and he learned a lot. The kids panned for gold, baked their own cornbread in the coals, and negotiated their own solo hike (part of a 3 mile, 800 ft elevation gain trek!). I was surprised that 4th-graders were able to handle themselves responsibly and effectively (within small parentally chaperoned groups), with limited to no adult help. So proud of my young man. We spent the weekend together enjoying our reunited family, and that means the Monday bento is a quickie sandwich one. This one is a salmon burger with lettuce on a whole wheat sandwich thin, with strategically positioned steamed Okinawan sweet potatoes to depict a bear face. That's all I could manage today, along with tomatoes, blackberries and house-pickled cucumbers and carrot-daikon sticks. Hope you all had a great weekend and are ready to tackle a new week ahead!

Monday, March 25, 2013

Anpanman Egg Salad Sandwich Bento

We're baaaa-aaack! Did you notice a dearth of bento over here on this little page of the internets? We were on Spring Break last week. Anyone else? Yeah, it seemed a bit early to us too. But we did enjoy some time off to play and have some fun in the sun. We went to the beach, scarfed down the requisite shave ice and malasadas, and generally warmed up our winterized (well, California winterized) bodies. After a nice relaxing week, we're ready to get back into the bento habit! Actually, this one was from before the break: an egg salad on whole wheat sandwich thin with baby spinach. Couple of carrots, the usual pickled condiments, and a few berries make up the rest of the lunch. Happy Meal!
Okay, this photo was not taken by me (thanks and photo credit to Steve Anderson), but we saw some humpbacks breaching just like this, from shore. It was spectacular! And very "Life of Pi"-like: we also saw fish leaping over the waves and slow-floating turtles poking their heads up for a look around while they fed on coral reefs. There was even a report of a first ever shark sighting in the Ko'Olina swimming lagoons, but luckily we missed that.

Wednesday, March 6, 2013

Salmon and Brussels Bento

I haven't used the magic round bento in a long while, and just realized it's probably too small for MisterMan now. But I think it might be appropriate for TinySprite now? The nice thing about this bento is that you don't really have to fill up each section to the top; most things will pretty much stay in their own compartment. It does look like I filled them up today though, doesn't it? Actually she got a piece of mustard roasted salmon (cut in two), some roasted baby potatoes, and roasted shredded brussels sprouts (yep, all in the same pan). Her typical pickled veggies fit in a second wedge, and the third holds a scattering of berries and mandarin segments. Well, that was easy! I really must start using this box more frequently again.

Tuesday, March 5, 2013

Chicken Hominy Bowl Bento

This one is called Chicken and Hominy Chili, but it's not really a chili; to me it's more like chicken soup. However, for this bento I served it over rice and omitted most of the liquid. So I guess it turned out to be more like chili after all. The flavor is a bit mild for my taste, but the kids seemed to like it, and it's a nice change from the tomato-based chili that we usually make. Along with the cilantro and onion-topped chili bowl, this bento contains: satsuma mandarin, a variety of berries, and home-pickled cucumbers and red onions. Both kids are huge fans of the pickled veggies. I have still to try pickling carrots, cauliflower and peppers.
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Chicken and Hominy Chili Bowl (from Family Circle)

6 large bone-in, skinless chicken thighs
1 tsp salt
1 tsp cumin
1/2 tsp black pepper
1/2 tsp dried oregano
1 onion, chopped
3 cloves garlic, chopped

1 stalk celery, chopped
1 jalapeno pepper, seeded and chopped (I omitted)
1 green bell pepper, cored, seeded and chopped (I used red)
2 cups reduced sodium chicken broth
15 oz. hominy, drained and rinsed
2 T cornmeal
1/2 cup cilantro, chopped, plus more for serving
Tortilla chips and sour cream (optional)

Place chicken in slow cooker and season with salt, cumin, black pepper and oregano.
Scatter onion, garlic, celery, jalapeno and green pepper over chicken.
Pour broth over top.
Cover and cook on low for 6-8 hours.
Stir in hominy and cornmeal. Add more spices to taste if needed.
Cook on high for 15 minutes.
Stir in cilantro, top with tortilla chips, sour cream and more chopped cilantro to serve.

Thursday, February 28, 2013

Hinamatsuri Girls Day Bento

March 3rd is Girls' Day, which falls on Sunday this year, so I made this bento for my TinySprite to enjoy tomorrow. See some of my other Girls' Day bento here and here and here). Along with her favorite shoyu chicken and furikake rice, there's a broccoli tree, the current double obsessions of pickled cucumbers and red onions, and some carrot sticks in the big stainless steel-lined cutie pie box. The smaller, divided box holds her hard boiled egg Hello Kitty girl (decorated with radish ears, nori eyes, carrot nose and soba whiskers), strawberry kimono, radish "fan", tomatoes and carrots. Next to her are a pile of blackberries and blueberries. It's a celebration of cute girlishness and I think she'll love it. Happy Girls' Day to all the girls out there! ^__^

Wednesday, February 27, 2013

Chili LunchBots Bento

Chili LunchBots Bento by sherimiya ♥
Chili LunchBots Bento, a photo by sherimiya ♥ on Flickr.
Chili! I scooped it into the LunchBots Trio over a layer of spinach leaves to keep the juices contained. But as TinySprite said, I probably should have used a container with leakproof sections (or a thermal food jar). The other thing I could have done is packed rice over the chili. Some people also do that in a thermal jar to keep the chili from mixing into the rice until you're ready to eat. But then she wouldn't be able to enjoy the cheddar sun and rays that I decorated! Anyway, she was pretty careful and it didn't spill out of the box; yay! She also finished it all, along with the pickled red onion and cucumbers, carrots, mandarins, raspberries, blackberries and blueberries.

Thursday, January 17, 2013

Chicken Enchilada Soup Bento

I made use of the crockpot to make this one; it's great to toss everything in in the morning, and then I'm free to run in and out of the house the rest of the afternoon. The kids have the usual assortment of afterschool activities this quarter, and there's always that one day (or two) that you can barely get everyone dropped off/picked up in time. Remember when we were kids and if we wanted to join an afterschool activity we had to ride our bikes there and just make sure to get home in time for dinner? Times have sure changed!
Anyway, this one is a shortcut enchilada soup. I LOVE Mexican soups (especially posole) and this one is actually kind of healthy since it uses chicken breast meat. I found the quickie recipe at Tastingspoons. I packed this hearty serving for MisterMan (TinySprite got similar -- she loved it too!), topped with cheddar stars in his LunchBot thermal jar. I sent along an Eco Dipper holding some cara cara orange chunks, blueberries, blackberries and a grape tomato. Delish!
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Crockpot Chicken Enchilada Soup (from Tastingspoons)

3T butter
3T flour
1/2 cup chicken broth
2 cups lowfat milk
10 oz. enchilada sauce
15 oz. black beans
14 oz. Rotel diced tomatoes and jalapenos
10 oz. corn
1/2 cup yellow onion, chopped
1/2 cup bell pepper, chopped
1 celery stalk, chopped (my addition)
2 whole boneless chicken breast halves
1 cup Monterey jack cheese, shredded

Melt butter in a saucepan over medium-low heat. Stir in flour, continuously until smooth. Remove from heat and add broth and 1/2 cup milk, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil, cook until thickened. In a large bowl, mix together with enchilada sauce. Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover, cook on low for 6-8 hours or high for 3-4 hours.
When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup and mix together. Top with cheese, avocado, chopped green onions, sour cream, cilantro, or crushed tortilla chips, as you desire.


Added to What's For Lunch.

Wednesday, January 16, 2013

Salmon, Kabocha and Potatoes LunchBots Bento

It's still pretty cold (around freezing temps at night), but we're taking a break from the thermal soups and stews to get in some omega-3s. I made salmon butteryaki, which is my favorite way to make this fish. I first slice it into portions, then pan-fry in olive oil on all sides, a few minutes, until crispy. At the end, drop a pat of butter down the side of the pan, swirl all around the fish until sizzling. Turn off heat and drizzle with shoyu. Yum! I also cubed some kabocha and fried them in the same pan, then sprinkled them with garlic powder and parmesan. There's also a sprig of steamed broccoli tucked in next to the fish. I oven-baked some potato wedges to go with the fish, tossing in olive oil, garlic powder and dried parsley (p.s. potatoes are delicious with cracked black pepper too!). There are a few house-pickled cucumbers in there as well. Finally, a little fruit section: strawberries, blackberries and blueberries -- finish out this colorful LunchBot Trio for TinySprite.

Tuesday, January 15, 2013

Black Bean and Sausage Stew Bento

When the weather turns frigid our thoughts turn to... warming soups and stews. How about you? This time it's a black bean and chicken sausage stew packed in TinySprite's Hello Kitty thermal food jar. The cute stainless-lined snack pack box contains (on one side) Greek yogurt topped with pumpkin seeds and sunflower seeds, and the usual assortment of berries and nominal veggies. If the main dish is already packed with vegetation, then I can go easy on the side box. Plus, both my kids are drinking homemade green drinks daily, which ensures another big serving of both fruit and vegetables. Win!
Added to What's For Lunch.

Monday, January 14, 2013

Mabo Tofu Balloon Bears LunchBots Bento

Today the kids get ma bo tofu (see the basic recipe and method I use here), but I added in chopped baby bok choy just because I'm green like that. I sometimes add in pickled mustard greens too, just because I like the sour taste! But I omitted that this time. This batch includes scallions but excludes the spicy bean paste (TS won't abide it) and is layered over white/brown rice in my LunchBots Duo. The built-in divider keeps the mabo sauce separate from the rest of the goodies: black- and blueberries, a very-not-sweet plum, some carrots and a little Okinawan sweet potato star. I reserved some tofu to cut out little bear shapes with nori faces, and gave them a grape tomato balloon to play with. Aww so cute!

Tuesday, January 8, 2013

Ham 'n Cheese Rollup Bento

Thanks for all the bento enthusiasm (benthusiasm)! Let's try to get the bento excitement going now that the new year has started. And with that, let me share with you a bento that requires even less cooking than yesterday's... All right, I'm a little slow in getting up to bento par. But still the kiddies have to eat, so luckily there's always a rollup option! Today's rollups are wrapped in multigrain tortillas smeared with cream cheese and layered with nitrite-free ham and organic baby spinach. Sliced in half to fit into this cute Sistema duo box, and stuck with girlie bow picks, it's a winner for TinySprite. The built-in divider keeps the other stuff separate: carrots, broccoli, tomato, blue- and blackberries, and a satsuma. Do you see the smiley face? I hope it brings a matching smile to my lil girl's face too. ^__^