Pizza in the PlanetBox Bento

Like I mentioned in the last post, we've started the new school year with a brand new bento box system: The PlanetBox Rover. I was very excited to test it out! So far we've used it only a couple times, but I can't wait to show and tell you about it already. Our first packed PlanetBox is shown here:

We packed homemade pepperoni/spinach/onion/red pepper pizza in the largest, square section. I separated the two pieces with wax paper. Since the lid is convex, you can pack more than you think, a feature I love! In another section I packed a cabbage/carrot/daikon slaw and grape tomatoes, a selection of strawberries and super-red elephant heart plums (my current season favorite), cinnamon cottage cheese in the little dipper, corn sheets, and some sunflower seeds in the tiniest center compartment. That little space is supposed to be reserved for a small indulgent treat, like maybe a piece of candy or something. 

I'm not sure how much each section holds, but the website says this entire box has a capacity of 4.5 cups -- I'm assuming that means packed to the gills up to the top of the recessed lids. The box itself is not leakproof, so they don't recommend liquids like gravies or sauces, but the lidded containers (I've only shown the small one) are reported to be leakproof.

My experience with the PlanetBox Rover?

The little round dipper was indeed leakproof, and my son said everything stayed inside its separate section without problem. He had no problem opening and closing the box, and he ate everything we packed. As a bonus, his fork fit into the long section after he was finished, so as to keep the inside of the carrying case clean. I did see some liquid spilled into the case, however, but I think it was the pickling liquid from the slaw. If I were to pack slaw again, I would make sure to drain it first, or else pack it in one of the dippers. Otherwise, it is a great option for bento packing, and I recommend it. Cleanup is easy; I washed everything in soapy water (they are also dishwasher safe) and towel-dried. The only reservation I have is the somewhat higher than average retail price of $49.95 for this box set; there is a smaller one that sells for less (Shuttle, $34.95) and a larger one that sells for more (Launch, $55.95), but I expect this box to last for many uses, making it a quality long-term (hopefully lifetime) investment. We're looking forward to using this box much more throughout the school year!

Eyeball Pizza and Mummy Dog Halloween EcoLunchBox Bento

Eyeball Pizza and Mummy Dog Halloween EcoLunchBox Bento, a photo by sherimiya ♥ on Flickr.

Eyeball pizza is made with strategically cut red bell pepper for veins, pepperoni and olive um, eyeball, on a mozzarella whole wheat pizza. And just for the fun of it, I wrapped a turkey dog in some dough too, because I knew TinySprite would love that. I even shredded the mummy wrapping (okay, not on purpose). The rest of the EcoLunchBox Solo Rectangle holds a little cup of pickled cucumbers and another one of grapes and a strawberry. Halloween continues!

Halloween Spider Calzone Bento

Halloween Spider Calzone Bento, a photo by sherimiya ♥ on Flickr.

It's October people! And you know what that means... Halloween is just around the corner! I've always found Halloween bento to be the most fun to make. I have more from this holiday than any other (even Christmas) for some reason. And why not, when there's so much you can do with the theme. Let's start with a spider. You can make a cute spider, did you know that? The calzone contains the usual: cheese, pepperoni, spinach and mushroom. I put TinySprite's in a box with some homegrown lettuce, and added some sliced nectarine, grapes and strawberries on the side (so he doesn't get soggy). MisterMan got his in the compartmentalized Sistema box, which works equally as well for this kind of food. Happy Halloween!

Gold Rush Retreat Bento

Gold Rush Retreat Bento, a photo by sherimiya ♥ on Flickr.

I made a special field trip bento today, because MisterMan is going on a retreat to Gold Rush Country! It's probably cold, rainy and there may even be snow on the ground, but he is super excited to try his hand at panning for gold and all that old forty-niner lore. He LOVES history, and he'll be getting first-hand experience of California's heritage. I packed some appropriate food for him to eat on the way up there: shovel-, pick- and gold nugget-shaped pizza rolls (or calzones) to aid in his gold-mining efforts. There's also: grape tomatoes, steamed Moloka'i Okinawan sweet potatoes, a hard-boiled egg, carrots, strawberries, a cup of his favorite pickled cucumbers and onions, and some dried apricots. I also gave him a bag of kettle corn to munch on. The boy's going to need all the nourishment he can get! Go west, young man -- there's gold in them thar hills!

As for TinySprite, she'll be taking a cute doggie calzone to school with her...

Rudolph Calzone Christmas Sistema Bento

Rudolph Calzone Bento, a photo by sherimiya ♥ on Flickr.

Only two weeks to go until Christmas, and I'm happy to present my first Christmas themed bento for the year! Heh. Oops. I should look to my past Christmas bento flickrset for inspiration, I think. Anyway, this one boasts a reindeer-shaped calzone, which became Rudolph with the addition of a red button nose pick. All I did was glue on some nori eyes (with honey) and I was done. Woo! There are a couple of pizza slices underneath Rudolph, packed in one half of my new Sistema Bakery bento box. The box says that the volume of this BPA-free divided box is 630ml, which might surprise you. The tight-fitting (leakproof) lid is domed, allowing extra space for bulky food items. Plus, it costs less than $7~ I love this box! The other side was just right to fit a little satsuma mandarin, a handful of blackberries, a grape tomato and a cup of pickled cucumbers. Toss this box into the lunchtote, and you don't need to worry about anything. TinySprite can see exactly what she has for lunch, and she made sure there wasn't anything left to bring home. ^_^

Anpanman Portobello Pizza Bento

Anpanman Pizza Bento, a photo by sherimiya ♥ on Flickr.

We made portobello pizzas again (see my method here), and I've found that it's best to scrape out as much of the gills as you can, use a minimum amount of cheese (just enough to "glue" the toppings on but not enough to get all gooey), and leave the vegetables just a bit tender (not super grilled). Of course, these pizzas are best straight out of the oven, but the kids beg to take them to school. Whenever I see a round food now, I think of Anpanman. And I had just the round things to make his nose and cheeks (pepperoni minis). I used ham to make his eyes, eyebrows and mouth (and nori for his eyeballs). If I had waited and put the pepperonis on after (or cut smaller circles) they might have looked rounder. And you might have recognized him. But whatever! I rarely use this flip-top box, but it fits the food just too well today. Happy Wednesday!

Domokun Calzone Bento

Domokun Calzone Bento, a photo by sherimiya ♥ on Flickr.

I made fun calzones for the kids; using regular pizza dough for MisterMan and the Gluten-Free On a Shoestring recipe for TinySprite. I filled with a variety of meat (pepperoni, salami and ham), plus arugula and cheese, then for Domo I sealed it up in a vaguely rectangular shape. While the dough is still sticky (don't dust with flour), add on some little dough pieces for arms and legs. They'll stick there without falling off throughout baking! I'm showing you MisterMan's version here. This version will puff up during baking because it's a regular yeast flour dough, but the gluten-free version will just sit there and look just the way it looked before baking. In a way, it's easier to bake creatures using gluten-free dough for that reason. But I think puffy Domo looks kinda cute. I put some red capsicum and cheese details on his face, along with black capsicum eyes, and tucked him into the stainless steel tiffin with some steamed broccoli. The upper tier contains steamed corn off the cob, carrots, blackberries and blueberries, strawberry, lychees and plums.

Here are some other Domos I've made (using sandwich bread): here and here. And my first one, for a field trip (he looks kinda funny to me now) here!

Added to What's For Lunch.

Portobello Pizza Bento

Portobello Pizza Bento, a photo by sherimiya ♥ on Flickr.

I saw this portobello pizza idea somewhere...maybe on Pinterest or something? Anyway, it was described as a low-carb way to enjoy pizza. Gluten-free too; so I gave it a try.

Here's the method I used:
1. Dust/clean portobello mushroom cap, and remove gills with a spoon to create a little mushroom "cup."
2. Cut off stem.
3. Fill with your choice of toppings (I used shredded zucchini, bell pepper strips, spinach, pepperoni, cheese)
4. Top with cheese if you like, and bake at 350F until mushroom and toppings are softened, and cheese is melted.
5. Alternatively: put cheese in first, and layer toppings on top.
6. Bake at 350F until everything is softened and bottom cheese is melty.

Well, the first thing I noticed is that since the mushroom cap doesn't absorb any moisture, it can fill up with moisture from the veggies. It might be better to saute the veggies before putting them on, maybe. Also, I prefer the cheese on the bottom version, because I like the fresh vegetables looking nice on top. In fact, you can reduce the cooking time as much as you like, and keep the veggies on the crunchier side, too. Still good that way. Anyway, my boy wanted to take one to summer adventures program, so I packed one in this Sistema-look-alike box. The only thing different about this box is that there are 3 divided sections on the fruit side instead of 2. I took the picture with the pizza inside the big section, but actually what I did was close the fruit section and place the pizza on top of the lid in its wax paper before closing the domed lid on top of it. Worked great! He liked all the attention his weird pizza got. In the fruit section: corn on the cob, carrots, broccoli, peaches, lychee, and cherries.
This is a fun meal that the kids can help with, and you can pile a lot of stuff in those portobellos :)

Hello Kitty Gluten-Free Calzone Bento

Hello Kitty Calzone Bento, a photo by sherimiya ♥ on Flickr.

I tried another gluten-free pizza dough this time; using Nicole Hunn's recipe at Gluten Free on a Shoestring. If you haven't worked with gluten-free dough before, you'd be surprised at the texture, but she explains what to expect, and my dough looked just like the picture she posted. You have to pat the dough out, since it doesn't stretch like regular pizza dough. It works well for calzones too, which is what I made for TinySprite's bento here. Since this dough doesn't stretch and just kind of sits there, it's actually just right for making cute calzones like this Hello Kitty. I just patted out a circle, put in my fillings (spinach, zucchini, pepperoni and cheese), folded in half to close, and added extra dough pieces for the ears and bow. After baking, it came out just the way it looked when it went in. I added nori eyes, but I should have made whiskers and a nose so she's recognizable. Can you see her? The rest of the bento contains carrots, peapods, a couple of beet-dyed cherry-shaped quail eggs, blackberries, blueberries and cherries. Do you think TinySprite liked this one? (Yep, she did) ^_^

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Oh, and by the way, The Huffington Post Kitchen Daily ran a bento article today, with a mention and a shot of my Hello Kitty Pizzawich Bento in there. Happy Little Bento represent!
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Gluten-Free Pizza Dough (from Gluten Free on a Shoestring)

2 cups all-purpose gluten-free flour
1 1/2 teaspoons xanthan gum
1 tablespoon active dry yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 100 degrees F)
3 tablespoons extra-virgin olive oil (plus an extra tablespoon or two for drizzling)

1. In a medium-size bowl or the bowl of your food processor, place the flour, xanthan gum, yeast, sugar, and salt and stir to combine.

2. To the flour mixture, add the 3 tablespoons of olive oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.

3. Place the dough in another medium-size bowl and drizzle it with olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until doubled in volume (about 1 hour).

4. After the dough has risen, wrap it in plastic wrap and chill for at least an hour before rolling it out.

5. To make pizza, roll between two pieces of plastic wrap. Create a crust by rolling in the edges, brush the dough with olive oil, and blind bake it at about 400 degrees F (that is, bake it plain, before topping it) for 5 to 7 minutes, sot he crust begins to crisp. Then, top it with sauce, cheese, and whatever else you have in the fridge, and return it to the hot oven until the cheese is melted, another 5 to 7 minutes.

Gluten-Free Cauliflower Pizza Bento

Gluten-Free Cauliflower Pizza Bento, a photo by sherimiya ♥ on Flickr.

Hello people! Remember the first gluten-free pizza crust I made over in this bento last month? It was from a mix, and it was okay. It had that gluten-free background flavor, not like real crust. Well, this time I wanted to try something totally different, and I found this cauliflower pizza crust idea floating around. I saw it at RecipeGirl's site first, but she noted that lots of others had tried similar variations. All you do is grate a head of cauliflower, mix it with egg and cheese, form a crust and bake. Sounds crazy? Actually I thought, there's no way this is going to stick together to make a crust. So I added some rice flour and some flaxmeal. Did I ruin it? Who knows? Let's just say this does not turn out to be what you think it'll turn out to be. It's basically a cheese cracker with some cauliflower bits mixed in there. Nothing wrong with that, but I mention it just so you'll know. Now, I love a cheese cracker. Salty, crispy, and yes - greasy - goodness is hard to argue with. So of course my little girl loved it! But if you try it, I'd caution you to use a nonstick pan, or parchment paper.

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Cauliflower Pizza Crust (from Recipe Girl)

1/2 large head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese
[not in original recipe but I added 2T rice flour and 2T flaxmeal]

Directions:
1. Grate the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. I used a box grater. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. Give the cauliflower a chance to cool. They'll be nice and soft.

2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

3. Add toppings of your choice and return pizza to oven to broil for 5 minutes or until toppings are hot and cheese is melted and bubbly.

For this pizza I used chopped mushrooms, sliced zucchini, pepperoni, and diced capsicum in varying colors, then topped with shredded mozzarella. The pizza came out nice and crisp, since I pressed the crust as thin as I could manage. It doesn't stick together very well, so a thin crackery crust probably works better than a thicker crust which might break. I packed some in her Keroppi sandwich box, and placed some refreshing fruit and veggies in the lower tier. Pretty successful as a gluten-free pizza, but my search continues...
Added to What's For Lunch.

Children's Day (こどもの日, Kodomo no hi) Bento

Children's Day (こどもの日, Kodomo no hi) Bento, a photo by sherimiya ♥ on Flickr.

Happy Children's Day (こどもの日, Kodomo no hi)! The 5th day of the 5th month used to be called Boys' Day (with Girls' Day falling on the 3rd day of the 3rd month) when I was a kid growing up in Hawaii, but now it has been generalized to include all children. I will always think of this day as boys' day, though, symbolized by the carp. I made gluten-free pepperoni pizzas to commemorate. This is the same dough I used last time, pressed into a fish shape before topping with cheddar cheese, quartered pepperoni scales, and a zucchini/pepperoni/mozzarella/kale eye. Underneath this fish pizza is a regular shaped pizza topped with shredded kale, julienned zucchini, pepperoni and cheese, and in the top tier of this EcoLunchBox is cottage cheese/sunflower seeds/wheat germ, blood oranges, strawberries and blackberries, and carrots. Happy Children's Day to all the littles out there!

Pizza Bento!

Pizza Bento!, a photo by sherimiya ♥ on Flickr.

I haven't used my Keroppi sandwich bento in a long time; it's nice for certain foods that are large and bulky - like sandwiches. I used to pack bánh mì in the top portion for MisterMan in summertimes past. Today I used the extra-tall part to pack a pizza for TinySprite. This one is homemade with arugula, sauteed mushroom and zucchini and melty cheesy toppings on a gluten-free crust. I used Bob's Red Mill gluten-free pizza dough mix for the first time. It's very, um, different than regular pizza dough. If you weren't exactly sure what gluten is or does to baked goods, try this pizza dough and you'll understand. For one thing, it's not stretchy or elastic at all. It's also very wet and doesn't stick together very well. While I was rolling pressing it out, I wondered how in the world this was going to make a pizza. It came out pretty nicely crispy though, and held up to the toppings very well. I think the trick is to press it as thin as possible. TS loved it, so that's what matters! On the bottom section I gave her some cottage cheese with sunflower seeds, by her request, and some carrots, strawberry and blackberries. Gluten-free experiment seems to be progressing quite well!

Mummy Pizza Bento

Mummy Pizza Bento, a photo by sherimiya ♥ on Flickr.

I've been seeing a bunch of mummies in bento lunches flying around the internets lately, so I thought I would make some for my pizza-loving kids. I used sandwich thins for these, but you can use whatever kind of mini pizza crusts you like. Smear with tomato sauce, top with pepperoni and spinach, then layer strips of mozzarella string cheese across the top for a nice bandaged effect. I added some olive eyes. You could also add a pepperoni smile to make it a friendly mummy if your kids prefer. On the side I packed steamed broccoli, carrots, corn on the cob, Okinawan sweet potato, grapes and a strawberry.

Flatbread Pizza and Jacks Bento

Flatbread Pizza Bento, a photo by sherimiya ♥ on Flickr.

Yes, I know we just had flatbread pizza like, 2 weeks ago, because I see it in my flickr photostream there. Actually, we've had it even more recently than that for dinner. Okay, we probably have pizza and calzones every week. The kids clamor for it, and they love it, and it's so easy. I'm thinking we should have been doing this all summer, in fact. Today's version is meatless. We used zucchini, baby portobella mushrooms, cherry tomatoes, mozzarella and basil. I added steamed corn and broccoli, a bat-shaped Okinawan sweet potato, pluots, strawberry, and carved orange cherry tomatoes. I carved these tomatoes into jack-o-lanterns for our twitter tomato party, and decided to use them in the bento here for festive fun. Is it too early for jack-o-lanterns and Halloween decorations? Last year I was on a mission to carve as many jack-o-lanterns as I could, from as many orange foods that I could find. You can see the collection in my set here. (I also did it in 2009, here.) I discovered there are quite a few orange colored foods that can be carved. Should I continue the tradition? ^_^

I've been asked: how did I carve the tiny tomato?

With a tiny knife.

Here's a tutorial I made showing how I carved a mini sweet pepper. The technique is basically the same for, well, all the little foods I carve into jack-o-lanterns. ^_^

Pizza Face Bento

Pizza Face Bento, a photo by sherimiya ♥ on Flickr.

Look at those luscious lips! Okay, you might need a bit of imagination to see it, but there are supposed to be tomato eyes and red pepper lips on this cheesy, salami, arugula flatbread pizza. I used Mediterranean whole grain flat bread, which is thick enough to stand up to toppings, but which bakes crispy for a cool mini pizza. The other sections of this Sistema double-sided box contain Okinawan sweet potato, corn on the cob, pluots, nectarines, strawberries and blackberries. Smooch!

Squash Blossom Pizza Bento

Squash Blossom Pizza Bento, a photo by sherimiya ♥ on Flickr.

We made squash blossom pizza a la our favorite pie from Pizzeria Mozza and Scala's Bistro. I used whole wheat flatbread rounds for the kids' bento since they are such a cute size and perfect for little hands. I sliced the zucchini thinly, and sauteed briefly, then scattered on the flatbreads along with chunks of mozzarella. I layered fresh squash blossoms (a whole bag from my farmer's market for $2) on top and baked. For the adults I added peppers (Scala's uses padron) and for the kids I added garlic powder. Super yum! These happened to fit just right in the two-tiered stainless steel tiffin, and I was able to keep the fruit and vegetables separate on the top: corn, cauliflower, tomatoes, grapes, cherries and pluots. Looks like a pretty sunflower, kind of. ^_^

Pikachu and Pokeball Bento

Pikachu and Pokeball Bento, a photo by sherimiya ♥ on Flickr.

This is a no-cook bento using (by request) the last of the pizza we got from Tony's. I supplemented with two hard-boiled eggs: one chicken egg dyed in golden beet juice and decorated as Pikachu with nori details, and one quail egg placed inside a matching sized halved cherry tomato and decorated as a pokeball with nori details. I cut all the nori by hand, which was definitely the most time-consuming part of making this bento. I packed everything together with the usual sides: steamed broccoli and Okinawan sweet potato, carrots, grapes and a big juicy strawberry. Pika!

A Bunch o' Pizza Bento

Pizza Bento, a photo by sherimiya ♥ on Flickr.

Today's bento is homemade pizza and summer-fresh fruit; a delightful combo that everyone loves. Three of us got a bento! TinySprite took her bento to preschool with her while MisterMan and I shared the two-tiered tiffin (again) after we spent the morning swimming and playing at the pool. Yes, I'm loving this summer routine so far :D The whole wheat pizza crust is topped with mushroom, onion, fresh tomato and chopped broccoli stalk (heh) with melted cheese on top. I've packed a variety of sides including: Okinawan sweet potato, broccoli, carrot, cherries, peaches, nectarines and my favorite dark red pluots. I have so many fresh fruit in the house it's ridiculously hard to choose how to pack each day's treats.

Oh, and it was Father's Day yesterday! Did you celebrate? The things that I treasure most about mine: the beachcombing walks together, the salt water aquarium he helped me set up to watch the creatures we collected, watching him catch, gut and clean fish, the trips to Tamashiro Market... but what I hold dearest is the sweet, tangible love he had for me, for my kids, and for my mom. I love you Dad!

Pizza n' Stuff Bento

Pizza n' Stuff Bento, originally uploaded by sherimiya ♥.

It's a pizza bento, one of the kids' favorites. They love to go out for pizza, but when I make it at home it's better.. and healthier! This one is a whole wheat honey crust, spread with mascarpone cheese, layered with thinly sliced sweet potato, arugula, caramelized onions, mozzarella, and drizzled with balsamic vinegar. I put a few pieces in the top tier to keep them separate from the rest of the bento. The lower tier contains clementines, grapes, pickled cucumber, cherry tomatoes and kabocha wedges that were pan-fried in the drippings from the caramelized onions. Nothing kawaii, but all yummy stuff nonetheless! MisterMan loves this tiffin, I think because it's so heavy. He always says, "I can tell there's a BIG bento in here!" ^_^

I'm adding the crust recipe for those who are interested. I used the Allrecipes Whole Wheat Honey pizza crust. It's super easy:

1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

3.In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes. (I left it for an hour.)

4.Roll dough on a floured pizza pan and poke a few holes in it with a fork. (Thinner will be crispier.)

5.Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

Then, add your toppings and bake at 425F for an additional 18 minutes or so. Instead of one big pizza we made several smaller ones. Besides this one, we also made traditional tomato sauce based pizzas with pepperoni, sauteed mushrooms, minced green pepper and spinach. You might keep an eye on your pie to make sure it doesn't burn. Kids can help by making their own pizza: put out bowls of toppings and they can sprinkle them on as they like. Lots of fun!

Reindeer Pizza Bento

Reindeer Pizza Bento, originally uploaded by sherimiya ♥.

This bento almost did not get posted but I figured why not? Lots of my bentos look like this, especially on Mondays. Hastily thrown together and not very CUTE. Plus it was late and there was basically no light on this dark rainy day. Ugh. The upside is that it only took approximately 2 minutes to make it, most of it trying to get the sesame seeds to stay on. Briefly, this is TinySprite's bento and MisterMan's looks similar. I cut some leftover tomato - pepperoni - greens - mozzarella "pizza" to fit the box, and added a tiny piece with skewered pepperoni to look like a reindeer. You don't see it, you say? Well you wouldn't be the first. Neither kid saw it, and MisterMan actually asked if I'd made the Millenium Falcon. This shows you how desperate he was to give it a shot, any shot. I think he may even have been looking at it upside down at the time. WHATEVER. Other side has pomelo (or jabong, or giant Chinese green orange) and grapes. We were out much of this evening so there wasn't much time for bento. MisterMan received his next level belt at his class tonight, and we went out to celebrate ^_^