salmon cakes bento

21 09 2010

another super simple bento for tomorrow’s lunch:  mini salmon cakes (from the frozen section at my organic market), brown rice with lentils and a black-and-white sesame seed stripe, “health salad” (cabbage, cucumbers, peppers, carrots and dill wilted in a light vinegar dressing, almost like a mayonnaise-less coleslaw), a few takuwan flowers, and a cherry tomato.  banana ooyoo and a lady apple for dessert.

tomorrow after work, i’m meeting up with joe mcpherson of zenkimchi, one of my favorite food blogs.  he’s in NYC after giving a presentation on buddhist temple cuisine, and hosting a meet-up for other foodies — we’re gonna grub down in K-town (which means bento-able leftovers, yay!).  if you’re interested in joining us, check out the facebook page and RSVP!

[posted at what’s for lunch wednesday — check it out and add your link!]





sunshine tofu bento

25 01 2010

i was so inspired by sherimiya‘s and hapa bento‘s recent sunshine bentos that i decided to make my own contribution to the theme!

my sunshine is a fried quail egg (plus about a tablespoon of extra egg white); i trimmed the “rays” with an x-acto knife and added the face details with punched nori.

this happy sun sits atop some korean stewed spicy tofu, and the rest of the box contains leftover spring rolls (from last night’s spice thai delivery), pea pods, baby carrot sticks, yellow pepper sticks, and grape tomatoes.  my sidecar has strawberry halves, some blackberries, takuwan flowers, and pomegranate seeds in a blossom-shaped food cup.

here’s a close-up of the sun:

this egg detail is actually pretty easy to accomplish, provided you don’t screw up cracking the egg and break the yolk before it hits the pan (which has happened to me on multiple occasions, since the membrane of a quail egg is so thick)!  fried egg details are super yummy, and can take many forms — i really liked susan‘s shaped egg today as well!  just make sure you cook the yolk thoroughly so that nothing scary (bacteria-wise) happens to your bento between the time you pack it and the time you eat it.

– ♥ –

my friend irina recently went to japan, and she brought me back the cutest candy bento!  it has 6 individually-wrapped candies (for use in 6 future individual bentos, mwa ha ha), including a sakura, a bunny, and a tiger.

i’ve never seen anything like it and i almost crapped myself when she gave it to me.  thanks irina!!





tamagoyaki chicks bento

21 01 2010

tomorrow’s lunch has a musubi (yes, another musubi!), this time with brown rice and wasabi-mayo salmon filling.  the box is lined in cabbage, and in the bottom right-hand corner is a piece of the garlic-pepper salmon we had for dinner tonight (pan seared and then finished in the oven).  the “space fillers” in this bento are snow peas, grape tomatoes, a few cherries and raspberries, baby carrots, and a piece of steamed broccoli.

you may have noticed my musubi is decorated with another of my new pre-cut nori shapes — i love these!  i added a few hearts made with a different punch, just to fill up the rest of the musubi’s surface.

for a cute touch, i added two chicks made of tamogayki slices.  these are super easy to do — just use the non-cut side of the tamagoyaki slices (so that the swirl made by the filling doesn’t distract from the chicks’ faces), stick a pick in the top of their head to approximate the cocks’-combs, and add features of your choice (i did nori eyes and carrot beaks made from two different sized triangles each).

i definitely didn’t make this idea up, but i can’t remember where i saw it.  so, hey bentoists out there — if you’re reading this and want to be credited for this idea, please let me know!  i’m happy to update this post to link to your fantastic work!  UPDATE:  i found it!  i have been a fan of lucky sundae’s blog for a while, and i saw this entry months ago.  but then today i noticed it’s also on the cover her upcoming yum yum bento box book with pikko, and seeing the cover triggered my memory.  so thanks for the inspiration, lucky sundae!

here’s a close-up of the chicks’ faces:

the beak on the left one is a little bit jacked up, but maybe he’s just mid-tweet… yeah, that’s the ticket.

anyway, most of the CSS-related funny business i alluded to yesterday has been resolved, thanks to my awesome, life-saving, technology guru friend.  thanks vivi!

you may have already noticed my sweet new foodbuzz and j-list banners, and now i’ve also put together an amazon store filled with bento goodies hand-picked by me (some based on having used and loved, others based on still wanting — hint hint, boyfriend, if you are reading)… anyway, if you’re in the mood to feed your bento addiction, check out some of my selections!





red riding hood bento

21 01 2010

tonight’s bento features a few new goodies i got in the mail today from a bento friend — aren’t those packages the best?!

the entire theme was inspired by the cute red riding hood baran.  love it!!!  to go with her, i made a wolf onigiri (the wolf’s face is ham, with kamaboko ears and nori eyes, eyebrows, nose and whiskers).  the second onigiri has an awesome pre-cut nori shape from a packaged set that i have coveted FOREVER!  my bento pal was kind enough to send it over, yay, thanks again you-know-who!

in the “red riding hood” tier of the box, i have carrot sticks, crinkle-cut cucumber slices, a little bit of pickled carrot, daikon and lotus root salad garnished with cilantro (in a yellow food cup), a few takuwan flowers, half of a vietnamese spring roll, and some cherries.  rounding out the “wolf” tier of the box is some cabbage, and the onigiri are stuffed with tofu and peanut sauce.  before i closed up the box and stuck it in the fridge, i wrapped the onigiri in saran wrap, which will help keep them from drying out, and help keep the wolf’s face stuck on there!

here is a close up of the predator and his prey:

in the next few days i may be implementing some changes to the layout of this blog, to better accommodate the new ad banners.  please be patient if things look a little funky!





spring roll bento

15 10 2009

bento 20main compartment:  leftovers from last night’s dinner of homemade vietnamese spring rolls (mine are vegetarian — bean sprouts, cilantro, basil, tofu, carrot, and glass noodles dressed with soy sauce, sesame oil and chili flakes), with yellow beet stars added for garnish, lined with a cabbage leaf and buttressed by pickled radishes, yellow and red tomatoes.  right compartment:  leftover fried rice with a yellow beet and purple potato flower garnish.  bottom compartment:  edamame in a silicone food cup, with yellow wax beans and red carrot sticks.  not pictured: homemade peanut butter/soy/sriracha dipping sauce for the spring rolls.