I should have shown you the turkey burgers I made! They're in there, I promise. I mixed in shredded zucchini and carrot along with ground turkey, onion, garlic, pepper, and... Worcestershire sauce! And ketchup. It came out pretty good, I think. I melted cheddar on them and then laid them on whole wheat sandwich thins with garden lettuce. Of course I had to make Rilakkuma's face on there. His ears are roasted sweet potato (I also made sweet potato fries along with dinner), and his face is made of white cheddar and nori. On the side, MisterMan has sliced pluots, garden orange sunsugar tomatoes, and grapes. And a little Rilakkuma fork. Awwws!
Added to What's For Lunch.
Showing posts with label rilakkuma. Show all posts
Showing posts with label rilakkuma. Show all posts
Wednesday, September 11, 2013
Wednesday, April 3, 2013
Rilakkuma Chicken Miniburgers LunchBots Bento
Today I made mini chicken burgers for TinySprite. MisterMan is in the mountains somewhere, eating cowboy stew and soudough bread or something like that. With only one bento to make, I decided to take some extra time and make a cute one. I fashioned a bear face with ears, and added nori details to a piece of mushroom to make Rilakkuma; his sidekick Kiiroitori is cut from a yellow sweet pepper. There's also a panda egg on a bed of furikake rice, some Japanese slaw (shredded napa cabbage tossed with rice vinegar, sugar, shoyu and sesame seeds) -- the kids both LOVE this salad! -- and more supersweet organic strawberries and carrots. All packed in the sky blue LunchBots Quad. Happy Wednesday!
Tuesday, September 25, 2012
Rilakkuma Bear Burger Bento
Bear burger! This one has turkey and bison (combined because I wasn't sure how well the bison taste would go over), decorated with cheese and nori to make his face upon a spinach bed. There's homemade barbeque sauce in the little container, alongside carrots, strawberry and cinnamon sprinkled apple chunks. Easy peasy, and a hit with my meat-loving girl ^_^
Wednesday, January 25, 2012
Rilakkuma and Kiiroitori Beet Burger Sandwich Bento
Recently I've discovered the joy of beets. Beets, beets, beets. The only way I've ever prepared beets before was roasted and tossed in salad. But I love the flavor and figured, why shouldn't we try to fit them into a main dish meal? Today I made beet bean rice burgers which happen to fit perfectly inside these mini whole wheat sandwich rounds. I made these sandwiches with red leaf lettuce, and melted some swiss cheese on top. I got the idea for these burgers from the plethora of online copycat recipes that tried to replicate the famous Northstar Cafe beet burgers. I've never had those Northstar Cafe veggie burgers, but the pictures and the glowing review make me want to. I really wish I had taken a photo of the burger itself so you can see how red it really looks. ETA: I took some photos; see below. It's pretty cool; you can kind of see part of it at the left side of the bun. I layered two mini burgers in this bento box, and decorated the round bread with Rilakkuma's face cut from Okinawan sweet potato. I added carrots and his pal Kiiroitori (a turmeric-dyed quail egg with nori and carrot detail). Other side has blood oranges (sadly not very vividly colored), strawberry, peapods and cherries. Here's my sort-of recipe that I borrowed from here and greatly changed, because I like the flavors of these spices together. P.S. Don't wear white while making this.
Beet, Bean and Rice Burger
1 cup cooked rice
1 large beet, grated (other recipes say to dice, but I thought grated beet would hold together better)
1 can black beans, rinsed and drained
3 cloves garlic, minced
2 Tbs balsamic vinegar
1 squirt Dijon mustard (or to taste)
onion powder, to taste
salt and pepper, to taste
Mix rice and beet well, until uniform color. Fork-mash the black beans, and add. Mix well. Stir in the rest of the ingredients. My mixture was pretty sticky and a bit difficult to mix, but the stickier the mix, the better it stays together as a patty.
Taste the mixture and add more spice if you need to. Use an ice cream scoop to portion out the burger mixture, and shape into a ball. Flatten with a flipper and place into a heated, oiled pan on medium high heat. Cook for 2 minutes, or until you see a crust form on the bottom. Mine kept its integrity pretty well, so it was easy to flip over. Cook the other side another 2 minutes or so. Put some grated cheese on top to melt if you like. Toast some mini buns or sandwich thins, and serve with fresh greens, onions and tomato. Delicious!
Beet, Bean and Rice Burger
1 cup cooked rice
1 large beet, grated (other recipes say to dice, but I thought grated beet would hold together better)
1 can black beans, rinsed and drained
3 cloves garlic, minced
2 Tbs balsamic vinegar
1 squirt Dijon mustard (or to taste)
onion powder, to taste
salt and pepper, to taste
Mix rice and beet well, until uniform color. Fork-mash the black beans, and add. Mix well. Stir in the rest of the ingredients. My mixture was pretty sticky and a bit difficult to mix, but the stickier the mix, the better it stays together as a patty.
Taste the mixture and add more spice if you need to. Use an ice cream scoop to portion out the burger mixture, and shape into a ball. Flatten with a flipper and place into a heated, oiled pan on medium high heat. Cook for 2 minutes, or until you see a crust form on the bottom. Mine kept its integrity pretty well, so it was easy to flip over. Cook the other side another 2 minutes or so. Put some grated cheese on top to melt if you like. Toast some mini buns or sandwich thins, and serve with fresh greens, onions and tomato. Delicious!
Thursday, July 15, 2010
Rilakkuma and Kiiroitori Field Trip Bento
Can you guess what day it is? That's right: field trip! They're going to visit a working farm with tractors and everything. I packed another recycled strawberry tub for him, with the standard field trip fare -- sandwich, veggies and fruits.
But this burger is even more awesome than yesterday's. I used the same burger mix and stuffed today's burger with cheese and salami, then pan-fried. The cheese oozed out the side and got all crispy and golden around the edge of the burger, and the parts of the salami that stuck out got crispy-fried too. Yum. And remember, he still gets the carrot and broccoli bits in the turkey burger too. Super score. I lay some dandelion greens in the whole wheat bun and placed the patty on top. I found these little buns and thought they would make a cute Rilakkuma. I used Susan's idea for raisin eyes and nose (but I later pb'd them on), and added a radish muzzle and nori mouth. His ears are salami rounds. And Kiiroitori is there too, to make sure he doesn't fall asleep. I dyed a hard-boiled quail egg with golden beet juice, and it turned a super dark shade of yellow. I love it, especially since it's totally natural! Facial details and feet are nori and carrot. I used grass baran to keep the fruit and veggies separate from the bread. Along with carrot sticks and romanesco, I tossed in a bunch of strawberry cherries, a half plum and a homegrown apricot.
But this burger is even more awesome than yesterday's. I used the same burger mix and stuffed today's burger with cheese and salami, then pan-fried. The cheese oozed out the side and got all crispy and golden around the edge of the burger, and the parts of the salami that stuck out got crispy-fried too. Yum. And remember, he still gets the carrot and broccoli bits in the turkey burger too. Super score. I lay some dandelion greens in the whole wheat bun and placed the patty on top. I found these little buns and thought they would make a cute Rilakkuma. I used Susan's idea for raisin eyes and nose (but I later pb'd them on), and added a radish muzzle and nori mouth. His ears are salami rounds. And Kiiroitori is there too, to make sure he doesn't fall asleep. I dyed a hard-boiled quail egg with golden beet juice, and it turned a super dark shade of yellow. I love it, especially since it's totally natural! Facial details and feet are nori and carrot. I used grass baran to keep the fruit and veggies separate from the bread. Along with carrot sticks and romanesco, I tossed in a bunch of strawberry cherries, a half plum and a homegrown apricot.
Have fun MisterMan!
Subscribe to:
Posts (Atom)
