Sean has been under the weather these past few days and his appetite has been suffering as a result. He likes soup, so I made him miso soup that has a combination of red and white miso with tofu, green onions, and a lot of wakame. I also made him somen which is actually made with pumpkin giving it a neat yellow color, though it has very little pumpkin flavor. As a last minute addition I added in a fried fish cake ball and decorated it to look like a mini pumpkin.
Monthly Archives: October 2009
Paige’s lunch today was quick and easy. I made a turkey and mozzarella sandwich and grilled it on our panini press. Before packing the sandwich, I cooled it off on a small rack so that it wouldn’t get soggy from any condensation. I also packed Paige a peach fruit cup and a small bag of mini oreos.
I went to Costco this weekend so we are now well stocked with our usual purchases like tortellini, rotisserie chicken, and of course toilet paper. Paige requested (one of her favorites) tortellini with marinara sauce for lunch today. I also made her pumpkin shaped garlic bread with eyes and a mouth cut from cheddar cheese and filled the other container with grapes and a few veggies. Hope you all had a restful weekend!
Last week I made Max, the King of all Wild Things, and I thought that I would use the same idea to make kids with bear costumes for a Halloween themed bento. The bear costume is made from an egg sheet and the faces are cut from bologna. I also made a small pumpkin patch below the trick-or-treaters with carrots and thyme (for the vine). I also cut out a few pumpkin shaped carrots. Paige requested the same lunch of chicken katsu and homemade bacon, which was great because the katsu was already prepped. I just had to pull a few pieces from the freezer last night to thaw, so that I could cook it this morning.
For those interested in the homemade bacon recipe, Dan said that he got it from the L.A. Times letter, The recipe for maple-cured smoked bacon. Dan uses Grade B maple syrup for the recipe and during the smoking process, he uses a kamado oven and wood chips which adds to the flavor of the bacon. I am definitely going to try out the recipe using Dan’s tips. I have an ancient kamado oven, which looks nothing like the picture on the kamado link, but it still works great! The recipe also gives instruction on making it in an oven if you don’t have a smoker. Thanks Dan for the link and your tips.
Whenever I make chicken katsu, I always make a lot and freeze most of it (breaded and uncooked). That way when I want to make chicken katsu, all I have to do is pull it from the freezer the night before and it will be ready to go the next day. Just remember that if you freeze the chicken katsu, pack extra panko in between each layer and it will absorb all of the moisture ensuring that when you do cook the katsu, the breading will be crispy. With this batch, I cut the chicken into small chunks (the size of chicken nuggets) and and then breaded it so that it would be easier for me to pack it into Paige’s bento.
I try to make Sean a bento once a week because he gets such a kick out of having a lunch just like Paige. Today I made him a PBJ sandwich using the sandwich mold that I used to make a similar sandwich for a field trip that Paige went on. To make the impression of the car, I used only the right side to the mold (pictured below) which is just like the ones I used for the bus and boat sandwiches from a previous entry.
Paige asked for a Where the Wild Things Are bento because she saw Anna the Red’s amazing bento tribute. If you haven’t seen it yet, you have to check it out because it is truly a work of art and looks yummy to eat! I told Paige that I could probably manage to make a version of Max, but the rest would be way too difficult for me to do. I was pleased that Paige was very happy to see her Max bento this morning. Paige’s bento included cold udon with mochiko chicken and julienned carrots and cucumbers. Have a great weekend!