On May 1st we celebrate May Day in Hawaii. And May Day is Lei Day in Hawaii! So for TinySprite, I served her fried rice with a hard-boiled egg girl decorated with nori. She's wearing a lei of carrot, radish and cucumbers, and some fresh nasturtiums in her hair. The top tier contains strawberries, broccoli and cara cara oranges. Can you believe it's May already? I'm ready for the warm weather and brand new garden blooms!
"...May Day is Lei Day in Hawai`i
Garlands of flowers ev'rywhere,
All of the colors in the rainbow
Maidens with blossoms in their hair
Flowers that mean we should be happy,
Throwing aside a load of care,
Oh, May Day is Lei Day in Hawai`i
Lei Day is happy day out there."
~ Red Hawke, 1928
Added to What's For Lunch.
Showing posts with label flowers. Show all posts
Showing posts with label flowers. Show all posts
Tuesday, April 30, 2013
Wednesday, March 2, 2011
Spinach Pie Bento
I made spanakopita (Greek spinach pie) for dinner for the first time, and was happy to note that it was well-received. It seemed my daughter most enjoyed playing with the papery topping, though she did eat everything and asked for seconds afterwards. I wondered aloud whether it might be appropriate for bento, since the flaky crust wouldn't seem to keep well, and my 7-year old piped up "I don't mind if it gets soft! I like the spinach part best anyway." Well, okay then! I cut a few pieces to fit snugly on one side of the LunchBot Duo, and brightened up the drab color scheme with some watermelon radish and yellow carrot flowers. On the other side I packed some steamed broccoli, shoyu kabocha, kiwi, strawberry, grapes and blueberries. Another super quick one. Here's the recipe I used, adapted from Mollie Katzen:
Spanakopita (Greek Spinach and Cheese Pie)
2T olive oil
1C chopped green onions
1lb. frozen chopped spinach, thawed and squeezed dry
Finely grated rind of 1 lemon
1/2C chopped flat-leaf parsley
6oz. feta cheese, crumbled
1 1/2C whole-milk, small-curd cottage cheese
1/2C finely grated Romano cheese
1 egg
8 sheets fillo dough
melted butter
Preheat oven to 400F. Heat olive oil in saucepan, saute onions until tender, then add spinach and cook 1 minute. Remove from heat. Stir in lemon, parsley and feta into spinach mixture. In a separate bowl, combine cottage cheese, Romano cheese and egg. Stir until blended, then add to spinach mixture. Add salt and pepper if desired. Scrape mixture into 9-inch pie plate and bake 15 minutes. Remove from oven. Brush fillo sheets with butter, crumple, and place on top of pie. Bake another 10 minutes or so, until fillo topping is browned.
Spanakopita (Greek Spinach and Cheese Pie)
2T olive oil
1C chopped green onions
1lb. frozen chopped spinach, thawed and squeezed dry
Finely grated rind of 1 lemon
1/2C chopped flat-leaf parsley
6oz. feta cheese, crumbled
1 1/2C whole-milk, small-curd cottage cheese
1/2C finely grated Romano cheese
1 egg
8 sheets fillo dough
melted butter
Preheat oven to 400F. Heat olive oil in saucepan, saute onions until tender, then add spinach and cook 1 minute. Remove from heat. Stir in lemon, parsley and feta into spinach mixture. In a separate bowl, combine cottage cheese, Romano cheese and egg. Stir until blended, then add to spinach mixture. Add salt and pepper if desired. Scrape mixture into 9-inch pie plate and bake 15 minutes. Remove from oven. Brush fillo sheets with butter, crumple, and place on top of pie. Bake another 10 minutes or so, until fillo topping is browned.
Tuesday, May 11, 2010
Balsamic Chicken Bento
Balsamic chicken was adapted from Maki's recipe: I marinated chopped chicken thighs in equal volumes balsamic vinegar and shoyu. Instead of draining off, I just pan-fried the chicken for a few minutes until browned and let the associated marinade reduce during cooking. Sprinkle with sesame seeds after. The reduced sticky sauce is great with steamed broccoli and rice too. I made a batch of Thai purple and white jasmine rice (not the same as glutinous purple rice, or black rice, which I've used before and which turns a much darker black color). I mixed it with furikake to make an onigiri for my boy's bento. Topped with sweet potato / purple potato flowers, this bento now qualifies for Hapabento's May B.O.M.B contest! I also added steamed broccoli, raw yellow carrot spears and a radish. Fruit side contains strawberry, grapes and one of the last remaining Cara Cara oranges. I'm SO sad that they appear to be unavailable suddenly, and the last time I saw them they were $3 a pound! Oh well. I'll have to wait for the summer fruit production. Our tree is now full of apricots, which I hope will mature into bright orange fruit soon!
Tuesday, April 20, 2010
A Flower Garden Bento
Today's bento is a spring garden bento, which will be submitted to Hapabento's contest. There's still time for you to enter too!
As you know, my boy is not a big rice eater, but I really wanted to use my red/brown rice as "dirt" for my garden scene. So I put a layer of roast chicken down, added furikake, and topped with just a thin layer of rice. In fact, I think you can even see the chicken below in some places. I really did put the minimum amount. I hope it is acceptable :) I also sprinkled more furikake on top, for taste. It can represent the mulch, let's say. Steamed broccoli form the border below, peapods are the stems, and the three sets of flowers are pink carrot "roses", yellow and purple carrot "daisies", and radish "tulips". I lined the box with green lettuce leaf as well, to further the growing garden theme.
The small box holds half a mandarin and a bunch of grapes. The sunset-hued (real) rose is from my garden (though the name of this one escapes me!). A lot of my roses are blooming now, and they are very lovely and fragrant. I chose every one for its scent as well as color and form. This one to me smells just like pikake; very strong and kind of citrus-y. It's putting a smile on my face right now as it sits next to me while I type :D
As you know, my boy is not a big rice eater, but I really wanted to use my red/brown rice as "dirt" for my garden scene. So I put a layer of roast chicken down, added furikake, and topped with just a thin layer of rice. In fact, I think you can even see the chicken below in some places. I really did put the minimum amount. I hope it is acceptable :) I also sprinkled more furikake on top, for taste. It can represent the mulch, let's say. Steamed broccoli form the border below, peapods are the stems, and the three sets of flowers are pink carrot "roses", yellow and purple carrot "daisies", and radish "tulips". I lined the box with green lettuce leaf as well, to further the growing garden theme.
The small box holds half a mandarin and a bunch of grapes. The sunset-hued (real) rose is from my garden (though the name of this one escapes me!). A lot of my roses are blooming now, and they are very lovely and fragrant. I chose every one for its scent as well as color and form. This one to me smells just like pikake; very strong and kind of citrus-y. It's putting a smile on my face right now as it sits next to me while I type :D
Wednesday, March 24, 2010
Bunny Kimchi Fried Rice Bento
I made kimchi fried rice (Kimchi bokkeumbap), inspired by a twitter friend whose dinners often inspire mine! As an aside, I've found that twitter has given me cooking/food ideas/recipes on several occasions. Of course, I follow quite a large number of "foodie" types, so that explains it. Invariably the folks I've met and chatted with are always generous and helpful. It's been a great resource for me.
Anyway, back to the bento:
My kimchi rice is vegetarian; it's also mild, since my kids are heat-intolerant! But, not totally mild, since kimchi is in there! Also, being the healthy mom that I am, I added some nontraditional ingredients. I understand that the recipe can be fairly flexible and may include "leftover" kimchi and assorted vegetables. I began by sauteeing minced garlic, then adding carrot, onion and shredded baby bok choy. I also used minced kale! I've already mentioned how I add this ingredient to rice occasionally for added vitamin enhancement. This dish is so highly flavored, I doubt the kale is even noticable. I forgot the mushrooms, but this would have added a nice rich flavor. Then I put the cold rice in the pan and let it get crispy on one side before I began tossing it. This is because I love crispy rice. Then I added the chopped kimchi (napa cabbage type). You should add in the liquid from the kimchi as well, but as I mentioned I was wary of doing that. However, I could not avoid the liquid which was retained in the kimchi itself after I cut it. Okay, I could have, but I didn't. I really wanted the orange rice color. I also drizzled some shoyu and sesame oil for taste. If this were for me, I would have added a lot of gojuchang, but as it was, it was still pretty tasty. Top with chopped green onions and a fried egg, and it's a very satisfying meal!
I fried a quail egg in a metal bunny mold, and the yolk managed to stay in the exact center of the face. Now that I look at it, I wish I had used the yellow yolk as the nose. Wouldn't that have been cute? I almost forgot, the bunny makes this bento eligible for Hapa Bento's B.O.M.B. Yay! I added a nori face, some maroon carrot and peapod flowers, and I was done. The extras include cut carrots, a bit of broccoli, strawberries and black grapes.
Verdict? It was a hit :)
Anyway, back to the bento:
My kimchi rice is vegetarian; it's also mild, since my kids are heat-intolerant! But, not totally mild, since kimchi is in there! Also, being the healthy mom that I am, I added some nontraditional ingredients. I understand that the recipe can be fairly flexible and may include "leftover" kimchi and assorted vegetables. I began by sauteeing minced garlic, then adding carrot, onion and shredded baby bok choy. I also used minced kale! I've already mentioned how I add this ingredient to rice occasionally for added vitamin enhancement. This dish is so highly flavored, I doubt the kale is even noticable. I forgot the mushrooms, but this would have added a nice rich flavor. Then I put the cold rice in the pan and let it get crispy on one side before I began tossing it. This is because I love crispy rice. Then I added the chopped kimchi (napa cabbage type). You should add in the liquid from the kimchi as well, but as I mentioned I was wary of doing that. However, I could not avoid the liquid which was retained in the kimchi itself after I cut it. Okay, I could have, but I didn't. I really wanted the orange rice color. I also drizzled some shoyu and sesame oil for taste. If this were for me, I would have added a lot of gojuchang, but as it was, it was still pretty tasty. Top with chopped green onions and a fried egg, and it's a very satisfying meal!
I fried a quail egg in a metal bunny mold, and the yolk managed to stay in the exact center of the face. Now that I look at it, I wish I had used the yellow yolk as the nose. Wouldn't that have been cute? I almost forgot, the bunny makes this bento eligible for Hapa Bento's B.O.M.B. Yay! I added a nori face, some maroon carrot and peapod flowers, and I was done. The extras include cut carrots, a bit of broccoli, strawberries and black grapes.
Verdict? It was a hit :)
Monday, March 22, 2010
Spring Blossoms Bento
Okay, ready for more spring blossoms?
Pink sakura (beet-dyed satsumaimo), white plum (plain satsumaimo), and um, carrot flowers. I made chicken "medallions" using an egg/flour mix and pan-frying. The kids love chicken like this, and I don't know why! It's really easy and they don't even ask for any sauce although I like sriracha. I tried making him a smallish musubi, hoping he'll start to like eating more rice. Plus it made a nice background for the pink flowers. Steamed broccoli and enoki mushrooms complete this bowl. Other bowl contains three super juicy strawberries and a little clementine.
Am I overdoing the flowers theme bento? Can't help it. Got flowers on the brain -- everything blooming over here right now!
Pink sakura (beet-dyed satsumaimo), white plum (plain satsumaimo), and um, carrot flowers. I made chicken "medallions" using an egg/flour mix and pan-frying. The kids love chicken like this, and I don't know why! It's really easy and they don't even ask for any sauce although I like sriracha. I tried making him a smallish musubi, hoping he'll start to like eating more rice. Plus it made a nice background for the pink flowers. Steamed broccoli and enoki mushrooms complete this bowl. Other bowl contains three super juicy strawberries and a little clementine.
Am I overdoing the flowers theme bento? Can't help it. Got flowers on the brain -- everything blooming over here right now!
Wednesday, March 17, 2010
Green Bento
Here's my Green Bento for St. Patty's day!
I made furikake cod, which I wrote about here. I added steamed broccoli and a cup of fruits: strawberry, clementine and cherry tomato.
I also made jade (bamboo) rice, which in the past has always come out very light in hue. This time I steamed some kale and used the steam water for cooking the rice, hoping to improve the color. I think it may have helped a little, but what helped a lot was adding in the minced (in processor) kale after cooking! Before you say "yuck", I have to say that the kale didn't add all that much taste to the rice, and it's such a vitamin-rich vegetable I had to try it. You can just pretend it's furikake! That's what I told the fam, and like magic, they chowed it down! It goes really well with the furikake cod (you can also use salmon). I put the rice in the cup, and decorated with an edamame clover and maroon carrot flowers.
Happy St. Patricks Day, bento friends. I'll be drinking green tea to celebrate! *clink* ^_^
I made furikake cod, which I wrote about here. I added steamed broccoli and a cup of fruits: strawberry, clementine and cherry tomato.
I also made jade (bamboo) rice, which in the past has always come out very light in hue. This time I steamed some kale and used the steam water for cooking the rice, hoping to improve the color. I think it may have helped a little, but what helped a lot was adding in the minced (in processor) kale after cooking! Before you say "yuck", I have to say that the kale didn't add all that much taste to the rice, and it's such a vitamin-rich vegetable I had to try it. You can just pretend it's furikake! That's what I told the fam, and like magic, they chowed it down! It goes really well with the furikake cod (you can also use salmon). I put the rice in the cup, and decorated with an edamame clover and maroon carrot flowers.
Here's the jade rice before cooking:
Tuesday, March 9, 2010
Garlic Shrimp Bento
For this bento I sauteed some shrimp in garlic, butter and lemon juice; then packed them into the box with some cilantro rice, steamed broccoli and carrot flowers. I usually use bigger shrimp ('cause I like the big ones), but the smaller ones came out pretty well too. And they cook super fast, which is a plus for me. The kids ate the shrimp for dinner with whole wheat bowtie pasta, which I cooked together with the broccoli in a single timesaving step.
I was able to find a bunch of summery fruits so I had to stick them in: along with the winter standard mandarin segments -- sliced strawberry, raspberries and blueberries.
I wanted to try making lemon risotto to go with the shrimp, since someone gifted us with a bunch of their backyard Meyer lemons, but ran out of time. Maybe I should use them for something sweet anyway, like lemon bars or some other dessert. I saw a recipe on twitter for limoncello bread pudding! Hmmm...
I was able to find a bunch of summery fruits so I had to stick them in: along with the winter standard mandarin segments -- sliced strawberry, raspberries and blueberries.
I wanted to try making lemon risotto to go with the shrimp, since someone gifted us with a bunch of their backyard Meyer lemons, but ran out of time. Maybe I should use them for something sweet anyway, like lemon bars or some other dessert. I saw a recipe on twitter for limoncello bread pudding! Hmmm...
Monday, March 8, 2010
Lion Ravioli Bento
For this bento I used my new two tier panda bento box that I got at Marukai in Little Tokyo, L.A. It's so cute! I used spinach ravioli. These Costco brand ravioli have a curvy edge that always make me think of lions, so of course I had to cut out a nori face to decorate. In addition, I added a piece of steamed broccoli, some roasted asparagus and roasted grape tomatoes. Interestingly, these tomatoes were getting wrinkled in the fridge, which is why I decided to toss them in the pan with the asparagus. When I took them out, they had magically plumped back up. Now they look beautiful! What a trick, eh?
In the other tier I put some carrot flowers, a baby mandarin, some strawberries and blueberries. Doesn't it look nice? I didn't show the lid, but I did put the matching ice pack in the picture to show you. It fits under the lid and on top of the top tier, which comes with a tight-fitting plastic lid. The whole thing stacks together and fastens with a white belt. My boy loved this one, and it got lots of appreciative comments from his lunchtime pals too ^_^
In the other tier I put some carrot flowers, a baby mandarin, some strawberries and blueberries. Doesn't it look nice? I didn't show the lid, but I did put the matching ice pack in the picture to show you. It fits under the lid and on top of the top tier, which comes with a tight-fitting plastic lid. The whole thing stacks together and fastens with a white belt. My boy loved this one, and it got lots of appreciative comments from his lunchtime pals too ^_^
Sunday, December 6, 2009
Chow Mein Bento
Chow mein with various veggies, satsumaimo flowers, broccoli, peapods, roasted sweet peppers, garlic roasted purple potatoes. Fruit side has grapes, one whole satsuma mandarin, and purple carrot discs. I wanted some contrast to the orange, and wished I had blueberries. Oh well -- the purple carrots seemed to do a sufficient job.
This is a handy Monday bento, when after the weekend I am too tired to cook anything. A quick chow mein can be supplemented with onions and mushrooms, then roast a few other things on the side and add them too. Even decoration is minimal, with only simple florettes. Still, the effect may be pleasing, especially since the boy loves fried noodles (his favorite food, I think!)
This is a handy Monday bento, when after the weekend I am too tired to cook anything. A quick chow mein can be supplemented with onions and mushrooms, then roast a few other things on the side and add them too. Even decoration is minimal, with only simple florettes. Still, the effect may be pleasing, especially since the boy loves fried noodles (his favorite food, I think!)
Wednesday, October 28, 2009
Jack-O-Lantern Musubi Bento
I have made lots of Halloween themed bento so far this season, and I think this one is my favorite. I don't usually make onigiri because my boy doesn't love rice all that much. I think he would rather have something more interesting! But I really wanted to try to make a pumpkin riceball. Now I see why so many people like to make riceball kyaraben; their chubby faces are so cute! So I am pleased with how the "carved" pumpkin turned out, and I think the little floral touches add some charm to this otherwise "plain" bento :)
MisterMan has fish / lettuce "tacos" with homemade tartar sauce in container underneath. Roasted supersweet mini red pepper and red cherry tomato add color. Carrot rice Jack-o-lantern. Satsumaimo and Okinawan sweet potato flowers.
Fruit side has late season peaches, blackberries (kind of tart!) and black grapes.
MisterMan has fish / lettuce "tacos" with homemade tartar sauce in container underneath. Roasted supersweet mini red pepper and red cherry tomato add color. Carrot rice Jack-o-lantern. Satsumaimo and Okinawan sweet potato flowers.
Fruit side has late season peaches, blackberries (kind of tart!) and black grapes.
Wednesday, October 7, 2009
Burrito Bento
Burrito Bento, originally uploaded by sherimiya ♥.
Chicken-rice-bean burrito on lettuce with Okinawan sweet potato bamboo leaf cutouts and satsumaimo flowers. Tomatoes, peapods, broccoflower, broccoli, purple cauliflower, and purple-yellow carrot skewer. Fruit side has green plum, strawberries, and (not olives but) red grapes.
Friday, September 25, 2009
Pad Thai Garden Bento
Homemade vegetarian pad thai, which the kids LOVE! I made a huge batch so you may see this lunch again in a slightly different form. Top shallow tier is lined with lettuce and filled with pad thai, with broccoflower, purple and yellow carrot skewers, and tomato flowers with peapod and yellow carrot detail. Lower tier has strawberry, tangerine, Dapple Dandy baby plum, green plum, raspberries, and satsumaimo elephant.
Did you notice my brand-new stainless steel two-tier bento?! I found it at the Autumn Moon Festival in San Francisco and it's so neat and cool I can barely stand it. The shallow top tier fits snugly into the top lip of the bottom. The tight-fitting lid even has handles you can lift up for carrying and press flat for packing ~ isn't it cute? ;)
Did you notice my brand-new stainless steel two-tier bento?! I found it at the Autumn Moon Festival in San Francisco and it's so neat and cool I can barely stand it. The shallow top tier fits snugly into the top lip of the bottom. The tight-fitting lid even has handles you can lift up for carrying and press flat for packing ~ isn't it cute? ;)
Wednesday, September 16, 2009
Chili Pasta Bento
Chili Pasta Bento, originally uploaded by sherimiya ♥.
Chicken chili over pasta, with superbright purple and gold cauliflower (from farmers market today), cucumber dividers, peapods, purple carrot discs, 3 tomato skewer, flowers made from satsumaimo (Japanese sweet potato), regular sweet potato and yellow carrot. Broccoflower underneath.Fruit cup has Dapple Dandy plum (supersweet!! from farmers market today too), blackberries and golden raspberry.
I took this photo outside since it was such a cloudy, dark day (too dark in the house), and it looks so much brighter (and overexposed) than usual! Right as I was taking it, it started to pour, so I got lucky ....
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