Tuesday, May 10, 2011
Well, it looks like I'm still getting back into the bento groove...
Tomorrow's lunch is pan-grilled chicken tenderloins, a couple mushroom ravioli, and sauteed zucchini, with fresh raspberries and blackberries for dessert.
There's definitely not enough color or contrast in the main box :P
Most of my bento tools are still packed up in boxes (and are unlikely to be seen any time soon since we're moving when our lease is up due to our ridiculously loud upstairs neighbor--I think all but the essentials are just going to stay in the boxes), so I'm going to have to think more about color for decoration.
Sunday, May 8, 2011
Sunday is Farmers' Market day here, which means I get great fresh local goodies for my Monday lunch.
Tomorrow, a mixed-greens salad with fresh red and golden raspberries, blackberries, and orange segments, topped with Craisins and walnuts.
Bento...maybe not quite. But I'm still looking forward to my fresh lunch.
Tuesday, May 3, 2011
Hello all, and yes, I know, It's been a while...But I'm back...at least as regularly as I have ever been;) Since I last posted I've moved to a new city and started a new job. It's been a busy few months
I had a birthday recently, and a friend gifted me what has to be the next big thing in the dessert world.
That was (verbatim) my first thought as I bit into a red-velvet Cakee Bite. They're not just mini-mini-cupcakes or cupcake balls or donut holes. They're dense and rich and best slightly cool. They're a whole new thing. And the perfect size for a bento box.
Unfortunately, mine didn't last long enough to make it into a bento, so no in-situ pics. This time, at least.
Friday, October 22, 2010
Luxembürgerli are luscious, bento-worthy cookies made by Sprüngli, a chocolatier / pastier in Switzerland.
They're like little macaroons (the European version, not the American cookie made with coconut)--little cookies sandwiching buttercream or chocolate ganache in the middle.
Flavors included chocolate and bourbon vanilla, but also champagne, salted caramel, hazelnut, mandarin, and absinthe.
The cookie is as light and melts away in your mouth with rich, sweet flavor.
They're heavenly...with a price to match. Sold by weight, the tiny little delights wind up being nearly 1 CHF each. But as a decadent once-in-a-while delight, why not?
Wednesday, September 1, 2010
Another quick and easy lunch with a green salad, multicolored tomatoes, and red onions and two wedges of an egg-white and mushroom quiche.
I have to admit the quiche is straight from Costco. They're tasty, reasonably healthy, freeze well, and are easy to pop in the oven mid-week.
Thursday, August 19, 2010
There's a pretty decent Farmers' Market near my home on Tuesdays. This week I bought a bunch of organic heirloom tomatoes..purple, red, yellow, green, and orange. Delicious!
Here they are, cut into chunks and tossed with fresh mozzerella on a bed of arugula with a sprinkling of basil chiffonade on top. A drizzle of balsamic vinegar rounds out the salad.
Monday, January 11, 2010
Hello everyone! I hope everyone had a great holiday season and the first weeks of the new year have been treating you right. My trip to Hawaii was great! We went scuba diving, hiking, and got to see Humpback whales. I'll post some food-related photos from the cruise in a few days or so.
Of course, I at waaay too much, so I'm trying very hard to be super healthy now that I'm home. I've been enjoying a lot of fish, but then I looked up the mercury content of what I had been eating--and discovered I had eaten the monthly recommended limit in three days.
Some days I feel like you can't win with food. Fish has mercury, soy can disrupt your hormone balance, meat is bad for your arteries, fruits and veggies are contaminated with pesticides....
Right now, Mr. Toro is in Kuwait (poor thing had to jump on a plane the day after we got back home), so today's lunch is mine. I made some chicken-mushroom lettuce wraps. They were super easy and turned out really tasty, even if they don't look terribly pretty.
4 oz. chicken breast
~1 cup crimini mushrooms
1 can water chestnuts
~1/2 cup cabbage
Cut all ingredients into a small dice. Cook until chicken is done and mushrooms have lost most of their water. Add in 1/4 cup dry sherry or sake or rice wine and 2T soy sauce and stir fry until mostly dry. Serve in lettuce leaves (I used romaine). You can serve with your choice of sauces as well--soya, thai peanut, and garlic chili would all be good.