A belated 'Happy Thanksgiving' to all. We spent the holiday in Los Angeles with some friends and family.
Tomorrow's lunch is Cajun-spiced Orange Roughy with red beans and brown rice, and cauliflower and broccoli. Dessert is orange wedges and giant red globe grapes. This was a super quick dinner--it literally took less than ten minutes to prepare. I cooked up a pouch of 'Uncle Ben's Ready Rice,' then tossed it with a drained can of organic kidney beans. The fish got a sprinkle of Cajun seasoning, then a sear in a hot pan with just a brush of olive oil. The veggies got a quick steam in a covered pan, then a sprinkle of seasoning as well.
It was a really hearty, really healthy, darned tasty dinner--under 500 calories and 5 grams of fat, and I'm stuffed.
The Thanksgiving holiday, unfortunately, means finals are just around the corner, so I'm super busy with school work--I have a paper due Friday, and then my first final is next Wednesday. My brother and his family are also coming to visit for a week and a half starting Saturday, so I'm going to be juggling a lot. But I'm super excited to see my nephews, so I'll manage:)
Tomorrow's lunch is a quick bento of leftover orange-glazed chicken with water chestnuts, fried rice with snap peas and egg, and fried pot stickers. Getting close to finals, so I'm starting to stress. I've been spending entirely too much time reading the U.S. Income Tax Code. Yes, it is as boring as it sounds.
On the plus side, my big brother and his family are coming to visit in just under three weeks...and a couple weeks after that, Mr. Toro, my parents, and I are going on a cruise to Hawai'i. We're definitely looking forward to getting away! Mr. Toro and I have been to O'ahu before, but it will be our first time to several other islands. We have a lot of great stuff planned, including whale watching, scuba diving, hiking, relaxing, and drinking fruity drinks with little umbrellas:)
There's no structure to today's lunch...so it is the Ugly Bento.
Lunch is halibut fillets, coated in a spicy rub, then crusted with a little Parmesan cheese.
Underneath is a mushroom and Swiss chard risotto. I started with this recipe, but changed it fairly significantly.
First, I used omitted the scallops, so I skipped the first paragraph of the recipe. Then I used about a teaspoon of olive oil to saute the onions and garlic. After the mushrooms were cooked, as directed, I added a bunch of Swiss chard, cut into a fine chiffonade, and cooked it until it lost most of its moisture. Finally, I omitted the butter to keep the reicpe a little lighter; I also omitted adding the cheese, instead sprinkling a little on the top instead. I used chicken stock, but if you wanted to, vegetarian stock would substitute easily.
Sorry, I know I'm not 8 years old, but that still cracks me up:)
My lunch for tomorrow is a Halibut fillet, quick seared in a pan, then simmered with broccoli and cauliflower in a yellow thai curry sauce, served over brown rice, and garnished with green onions and peanuts.
Three gyoza and some more veggies are in the bottom box. I wish I had some cute little sauce bottles to pack some soy sauce for the dumplings. Maybe I'll be able to get a couple packets of sauce from the dining facility at school.
I have a draft of a 30 page paper due on Friday on the legality of including international aviation in the European Union Emissions Trading Scheme (yes, it's about as interesting as it sounds :p), the obvious reason why I am blogging...the paper is almost done. Almost.
So, after flying to Virginia last Monday, and back to California Friday, Mr. Toro is back on a plane to Virgina today for another conference. Crazy! So, today's Bento is another airline special--a good lunch for the cross-country trip.
Inside the bento is an assortment of home-made sushi, accompanied by some edamame, chicken and veggie potstickers, and seaweed salad.
The sushi selection includes tamago-yaki, California rolls, salmon, black cod in eel sauce, and albacore.
This is my first time making sushi attempting to buy only sustainable fish. Admittedly, it was hard passing up my favorites (tuna and yellowtail) but the store only had those from ecologically unsound sources. The end result was still mighty tasty, and I'm happy with myself.