Bento #14 - Snack bento and GORP recipe

I spent several hours at school today working on a lecture for our independent study quantum mechanics class. Our independent studies are extremely useful, because I learn a ton, but they're also a lot of work because the students do the lecturing. Thankfully, there are three of us in the class, so the load is lightened a little from my previous independent study experience. Because I wanted to be home to make supper, I didn't want to take a full meal with me to school. I built a snack bento in my 1 cup Fit & Fresh container. I packed 2 Babybel cheese wheels (original and gouda), 1 Laughing Cow garlic herb cheese wedge, and filled the rest with about a half cup of homemade trail mix.

GORP of sorts

1.5 cups almonds
1.5 cups walnutsa
1 cup pumpkin seeds, roasted and salted
1/2 cup Craisins
1/2 cup Zante currants
1/2 cup Ghirardelli semi-sweet chocolate chips

Mix together and store in a one quart baggie. It doesn't last long!

On a side note: I hadn't planned ahead when I brought the Laughing Cow cheese wedge. I usually like to spread the cheese on something - bread or veggies - but I hadn't brought anything that had a spreadable surface. Enter the humble almond. The unsalted almonds in my GORP were the PERFECT vehicle for the garlic-herb cheese. Mmm...

Bento #13 - Snack bento

As yesterday at the conference proved, I wouldn't need a big bento to supplement the lunch with healthful foods. Today, I packed a snack bento instead. I took the two "sidecars" from our ECOlunchbox bentos. I filled one with blueberries. The second one I packed with two Laughing Cow Babybel's and one Laughing Cow Wedge, and then poured in habanero BBQ almonds to fill in the gaps.

I did discover that the Stampmill in Lead is a pretty sweet restaurant. We had a limited choice of food; since there were 40 people that descended on the restaurant all at once they only gave us three choices. The Teriyaki steak tips were flavorful and tender. I've only stolen steak tips off other people's plates before - this was my first experience with a plate of them. They sauteed bell peppers and onions to go with the steak tips, and we got a pretty good sized portion plus potato and side salad. Very tasty. The environment was pretty awesome too - they had a nice bar band playing. It was a couple guys and acoustic guitar with only a vocal mic. You could easily talk over them, but they played a lot of good old country, rock, Beetles, etc. I'll have to check out the Stampmill again - when I have a chance to look at the real menu. =)

Bento #12, Caraway Pork Chops and Free Food

Even though I haven't posted in a while, on March 12, I did make the Caraway Pork Chops from Bon Appetit. They were Delicious with a capital D. I honestly think the cabbage was the best part - but the chops were pretty darn tasty on their own.

Caraway Pork Chops with Sweet-and-Sour Red Cabbage
This recipe is adapted from the February 2010 issue of Bon Appetit.

1 teaspoon caraway seeds
1/2 teaspoon ground allspice, divided
3 boneless pork loin chops
1 tablespoon (scant) olive oil
2 slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
3-4 cups thinly sliced red cabbage from half of a medium head
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2 1/2 tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar

Sprinkle caraway, 1/4 teaspoon allspice, salt and pepper on both sides of pork chops. Cook bacon in olive oil until the bacon is nice and crisp. Transfer to plate. Add chops to drippings in skillet and saute until cooked through. Transfer chops to a plate and tent with foil. Deglaze the pan with a little chicken broth. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is done to your liking, about 10 minutes. Mix in bacon. Season with salt and pepper. Divide pork and cabbage between 2 plates, or 3 if you're feeding a Karen. =)

I had the great opportunity to head home for a few days - so I haven't packed a lunch in a while. But! Today and tomorrow, we have a collaboration meeting in Lead and I packed a veggie bento just in case. Last year, lunch was sandwiches, pasta salad and lots of highly refined carbs. I decided lunch would be better with veggies instead of chips and cookies. It turned out pretty sweet: half of a red pepper, half of an orange pepper, a bunch of English cucumber, carrots, edamame and a couple of cheese wedges tucked into my ECOlunchbox. The "sidecar" was packed with raspberries and blackberries. It's cute!


Despite my preparations, the lunch offered at the conference was tasty and not filled with tons of sugar and refined carbs. So far, I've only eaten the berries and a little of edamame. That's okay... the veggies will get eaten. Mmm, veggies.

The free supper that I picked tonight is Teriyaki Steak Tips at the Stampmill in Lead. Mmm, free food... If I'm really lucky, the drinks will be free too!

Bento #11 - Tomato soup and rye bread

I'm not sure that today's lunch can qualify as bento - I grabbed a half-eaten container of tomato soup from the fridge, a few slices of dense rye bread, and a couple of Laughing Cow cheese wedges, stuffed them in my backpack, and called it good. Bento or not, it's perfect for the weather today. Apparently the weather gods decided we didn't get enough moisture this year and they're trying to drown us. They're not trying to do it quickly, mind you... it's just inches of rain accumulating over a course of several days. In 40 degree weather. WTF.

Back to the food - Rubschlager rye (either the square stuff or the Ryeola) is amazing. It's thick, hearty, and delicious. I will admit that it doesn't make the best reuben sandwiches, but it's perfect in almost every other conceivable way. If only I could master baking bread like that...

Supper last night wasn't pork chops like I had planned - Karen's dad was in town, so we went to the Firehouse for foodage to hang out with Bill, Karen and two of her kids. Besides, I was so hungry after swimming, I was completely indifferent to the source of our supper - I just wanted food. I "settled" for the buffalo bleu cheese burger and cottage cheese. Mmmm.

Today, I found a recipe on Bon Appetit that looks delicious, and I've decided will work equally well with pork chops: Caraway Chicken Breasts with Sweet and Sour Red Cabbage. Besides, it's cold enough that red cabbage won't seem out of place! We'll see if I make it to the store tonight after swimming...

Bento #10 - Tortellini and butter beans with pesto

The semester is OVER! My life is no longer controlled by exams, grading or other miscellaneous deadlines. It's time to develop a new routine - one that includes regular exercise (training for Mt. Whitney), and one that includes healthy food. Ideally, I'd like to lose about 5 lbs while training for Whitney, and that probably implies healthier foods and less alcomohols. Or just more exercise and healthier food... It's almost the right weather to ride bike downtown, sit outside Paddy's or Thirsty's or Bully's with a beer or glass of red wine and enjoy the evening!

Today for lunch I returned to my favorite staple: whole wheat tortellini. It's so easy and delicious. I made 7 tortellini (yes, I counted. It's half a serving.), and filled the rest of my large (330 mL) container with butter beans. I found a jar of pesto in the cupboard and mixed in a heaping teaspoon. I sprinkled the top with grated Romano cheese. The small (250 mL) container was filled with leftover steamed veggies: white corn, asparagus and carrots, and lots of salt and pepper.

When it came time to eat, I realized I should have added salt and pepper to the top container. Pesto has a lot of flavor, but salt and pepper would have completed it. I also couldn't finish the beans. CalorieKing says my packed lunch was about 400 calories. I probably ate 350 of them. Oh well, the rest will be a snack before I workout.

It's rainy and crappy out today, so my plan for the evening is to head to the Y for a swim. And for a post workout meal: pork chops! Mmmmm, pig. I could never, ever be kosher. The pig is just TOO TASTY.

Bento #9

I made two completely different bentos today. The large containers for both of our boxes were still at school in the fridge, containing leftover garlic spice chicken. The only containers I had available were the ECOlunchbox containers, which don't work particularly well if you have a need to divide your food. Nonetheless, I had one leftover grilled chicken breast in the fridge, and enough pasta for one lunch.

Rob's lunch today was identical to Bento #7 - I packed garlic spice chicken in the small round container, nestled it in the main box and filled the rest whole wheat tortellini and Brussels sprouts, covered liberally in Parmesan and salt and pepper. Rob supplemented his lunch with the leftover chicken from the fridge at school.



My bento probably sounds a little lame, but it was delicious! Since I had boiling water already, I poured half a bag of edamame (in the pod) into the pot to cook once the pasta was finished. The other half of the chicken breast was packed in my round container with Asian zing sauce from Buffalo Wild Wings. Once the edamame was done, I packed it in the remaining space with freshly ground sea salt. Mmm... tasty! It was also very high in protein and kept me satisfied until almost 6:00.



Supper tonight was also very tasty. I bought a pound of ground buffalo last week that needed to be used up. Rob was sound asleep on the couch when I got to his place, and he wasn't particularly enamored with the ground buffalo idea. Apparently he prefers the animal making up ground meat to "moo" when it's alive. I guess buffalo don't "moo." Since Rob wouldn't be eating my buffalo burgers, I crumbled about 2.5 oz of bleu cheese, added a good handful of shredded sharp cheddar, and spiced it with Montreal steak seasoning. After mixing the cheese thoroughly with the burger, I made two 1/4 lb patties and four 1/8 lb patties. I grilled everything up, nuked some veggies, and had a melty, rich, tasty burger topped with extra melted cheddar, buffalo wing sauce, and nestled on a whole wheat bun.

The rest of the meat I put in the fridge, and I fully intend for the four little burgers to be "sliders" for lunch tomorrow. Mini whole wheat pitas will make good vehicles for serving, too. I can't wait!

Bento #8

I love fresh pasta. While I learned to make it this fall, and discovered that it is fairly easy and truly yummy, I don't often take the time on my own to make it. Consequently, I have fallen in love with Safeway Select's whole wheat fresh pastas, particularly the four cheese tortellini. I'm also addicted to Steamfresh frozen veggies. I know there's probably something inherently evil about nuking veggies in the bag they're frozen in, but until I'm told the carcinogens will kill me, I figure the nutrition gained by regularly eating veggies is far better than nothing.

I made two bentos this morning by taking advantage of both tasty conveniences. I had grilled three chicken breasts last night on the Foreman. I loosely filled the large containers for both my box and Rob's box with diced chicken (about 1.5 breasts), and covered it in a little spicy garlic wing sauce from Buffalo Wild Wings. Meanwhile, I boiled two servings of tortellini and nuked two single serving packages of Brussels sprouts. When the pasta was done, I tossed it with olive oil, covered it in salt, pepper and freshly grated Parmesan, and packed it with the Brussels sprouts in the small containers.

I don't regularly microwave my bento - largely because I don't know if they are designed to handle a microwave. I wasn't sure how Rob would fare eating cold pasta and chicken, but he didn't complain. In fact, I was complimented on the tasty lunch! At least something went right today... stupid grad school.

Bento #7 and the Welsh Rarebit

I was suspicious that I would have a hard time making a nifty lunch every day. Sure enough, after Easter break, it was super difficult to get back to making a regular lunch! Thursday for lunch, I packed my dragonfly bento with leftover sushi from our trip to Ichiban the night before. Friday, I made a turkey on rye and packed it with a Ziplock bag because my bento was at Rob's house!

However, this week, I think the most important food event was the Welsh Rarebit we had on Wednesday night. I'd made hard boiled eggs a couple days before, and I decided to attempt making cheese sauce from scratch for the rarebit. Mmmm..... can I say delicious?! Rob even loved it, and said he far preferred to Hollandaise. I have a new favorite cool weather supper. =)

Welsh Rarebit recipe
Adapted from Alton Brown, Toast Modern episode

2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 teas. Dijon mustard (Grey Poupon)
1 teas. Worcestershire sauce
1/2 teas(ish) Kosher salt
1/2 teas(ish) freshly ground black pepper
1/2 c. Fat Tire
3/4 c. heavy whipping cream
1 1/2 c. (6 oz) shredded Cheddar (I used a bit more!)
4-5 shakes of Tabasco

4 hard boiled eggs
6-8 slices of Virginia ham (I used deli ham)
2 slices dark Rye or Pumpernickel

Alton's directions were spot on, so here they are: "In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes."

While cheese sauce is cooking over low heat, toast bread, heat ham and hard boiled eggs. (I diced the ham and eggs and warmed them in a fry pan over medium heat.) Pile ham and eggs on toast, cover liberally with cheese sauce, and serve with more salt and pepper as desired.

Bento #6 and the rest of the week

Bento #6 was completely unoriginal, since it was identical to Bento #5! I did add a side salad from the Shack though. Mmm, salad.

Thursday, I gave a presentation at school, so I ate a late breakfast and skipped lunch. We had Buffalo Wild Wings for supper. Mmm. I think the mango habanero sauce would be awesome for cooked chicken bentos. The spicy Asian sauce was quite tasty too!

Friday was Good Friday, and I sat at home waiting for skis to arrive, so no bento. Probably no new bentos until Tuesday...

Bento #5 - Mini quiches

After doing a lot of reading about people packing mini quiches in their bentos, I decided I had to give it a try. I was talking with a friend from school, and we came up with the idea of baking mini quiches in a mini muffin pan and using wonton skins as the crust.

I bought wonton skins from Safeway and Hormel Real Bacon crumbles (too lazy last night to fry bacon!). After spraying the muffin pan with Pam, I carefully filled each of the 24 muffin cups with a wonton skin. I put a little (~ 1 tsp.) shredded cheddar in the bottom of each, and topped that with a little (~ 1 tsp.) bacon crumbles. I filled each muffin cup with about 1 - 1.5 Tbsp. of scrambled egg. It ended up taking 6 eggs for the 24 mini quiches. Then I baked them in a 400 degree oven for about 10 minutes. They were tasty! R and I ate 6 of them last night before I packed them in the fridge.

In the future, I would blind bake the wonton skins for a minute or two so the bottom of the crust is a little crispier. Otherwise, no major changes. I can see a lot of variations on this theme in the future!

Lunch today consisted of 3 mini quiches nestled in the 330 mL container with lettuce and a Laughing Cow Garlic Herb cheese wedge. The bottom (250 mL) container contained a little leftover rice, chili and cumin spiced black beans, and about 1/3 of a sliced avocado.



Lunch is delicious! Be careful opening the containers though: the avocado stuck to the top and it was a little messy to carefully extract it from the top. The bottom layer needed salt... which I happened to have at school, so I was covered.

Bento #4

Monday's bento was a leftover bento. The top (330 mL) container was filled with a couple pieces of leftover General's Chicken from Saigon Restaurant, baked beans from the Safeway deli, and a Babybel cheese round. The bottom (250 mL) container was carefully packed 1/3 full with rice, and the remainder was filled with radishes, carrots and the last of the snap peas.

At lunchtime, I bought a cup of tomato soup from the Miner's shack. I mixed the rice in with the soup (cold rice is weird for me), and enjoyed the rest of the bento. The addition of soup was so filling that Rob ate half of my veggies!

Bento packing is getting faster! It only took 10-15 minutes to put this one together.

Bento #3

Friday's bento was much quicker to pack. I made R's sandwich first - turkey, Swiss, and lettuce - and packed it in the ECOlunchbox with sugar snap peas and grape tomatoes. The small container was packed with radishes, carrots, and a few more sugar snap peas.

My bento was made with leftover beans and tuna from yesterday. I wisely lined the container FIRST. I made a small cup out of a slice of Swiss and packed it with tuna. Then I lined the rest of the large (330 mL) container with lettuce and filled it full of white kidney beans, grated parmesan and a cherry topper. I packed 4-5 spears of sliced asparagus in the spaces. The small container (250 mL) was filled with half a plum, carrots, snap peas, radishes, and blueberries to fill the gaps.

Total time for both boxes was about 25 minutes. Not bad!

Bentos #1 and #2

I've been very intrigued by bento in the last couple of years, and I finally decided I'd had enough of packing boring sandwiches for lunch! Time to try my hand at bento. I'll get in the habit of taking pictures eventually, but for now, I want to record what I've packed, along with any thoughts on making it better, faster, etc.

The first bento was just as boring as my usual lunch... I packed a turkey sandwich with Laughing Cow French onion cheese, tapenade and lettuce in my new stainless-steel ECOlunchbox from REI (http://www.rei.com/product/793860). I packed several carrot sticks and a few grape tomatoes along the edge of the sandwich, and filled the small container with carrots and radishes.

I got my bento box from Japan in the mail yesterday. It's the Lube Sheep Blue Dragonfly box (http://www.kaboodle.com/reviews/bento-box-urara-blue-330ml-250ml-dragonfly). My goal was to pack a slightly more traditional bento style meal. I tried to do some of the prep work the night before, thinking that I could cut down the time making my lunch in the morning. I boiled whole wheat penne and tossed it with a bit of olive oil before refrigerating it. I also drained a can of white kidney beans, tossed them with red wine vinegar, salt, pepper, and dried basil.

In the morning, I added "sweet and spicy" tuna to the beans. I lined the large (330 mL) tier with lettuce, packed about a 1/2 cup of penne along one side and filled the rest of the tier with the beans and tuna. The whole container was covered in some extra cracked pepper and freshly grated parmesan. In the small (250 mL) tier, I packed steamed asparagus, a few olives, grape tomatoes and some broccoli salad.

Despite the fairly simple meal, my second bento took forever to prepare. I packed the box full of penne and beans before I decided to line the box with lettuce... so I dumped it onto a plate and started over. Packing the second tier was easier, mostly because I just crammed whatever fit into it!

Regardless of the effort involved, the lunch was quite tasty. I'm looking forward to developing a few more skills in packing my lunches quickly...