Wow, I can’t believe it’s been almost two weeks since I last posted! Last week, Paige’s class went camping so I didn’t have to make her lunch. Then this past Monday was a holiday and then Paige had a class luncheon yesterday, so this was the third bento that I had to make in two weeks! Since I had a bunch of parsley in the fridge, I decided to make a macadamia nut pesto. The pesto is easy to make, just throw a bunch of parsley along with garlic, macadamia nuts, parmesan, fresh lemon juice, salt, pepper and olive oil into a food processor and blend until smooth. To make the pasta just toss the cooked pasta with the pesto and top with a pan seared chicken breast.
Hope you all have a great weekend.
Yesterday, I was at Whole Foods Market Kahala and picked up these heart shaped red raviolis! They are filled with ricotta, marscapone, and parmigiano cheeses and the pasta is colored with tomato, paprika, and annatto, giving it that rich red color. I made Paige her Valentine’s Day lunch today since her class will be having a luncheon on Monday. Her lunch consists of two heart shaped cheese ravioli over spaghetti with tomato sauce and some veggies.
The raviolis reminded me of the these heart shaped gyoza that I made for Paige last year.
Thank you everyone for your well wishes to Sean! He seems to be doing much better today. I suspect it’s because he had a much better sleep last night, which also means I was able to sleep better too!
A while back I made Shaun the Sheep and the Naughty Pig into a sandwich bento (the tutorial here) so I decided to make Shaun and the Naughty Pig nori cutouts for musubis. It’s basically the same idea, you just have to make the cutouts smaller to fit your musubi.
I found a couple of pictures online and printed them out. Then using a good sharp scissors, I held the picture together with a piece of nori and cut out the outline of the animals. To make Shaun’s eyes, I used a hole punch to punch out the white part of his eyes and then used a smaller hole punch to cut nori for the black part of his eyes. It was really easy to do and you can apply the same technique to just about any picture you want!
Sean’s been fighting a cold and has been extremely miserable with all of the coughing and congestion. Luckily my mother in-law gave us a huge Costco chicken the other day and it has served us more than a few meals. I turned the leftovers into a chicken soup- full of veggies and bulgar wheat, and I also made whole wheat quesadillas with chicken, Monterey Jack, and spinach. Sean didn’t have much of an appetite, so he only ate about half of his lunch today.
Wishing you all good health!
Bunnies, the official animal of 2011, were in both Sean’s and Paige’s lunches today. Sean had a bunnywich with turkey and cheddar, and Paige had bunny onigiri with chicken and veggies. I also created a Bunny set on my Flickr page for more bunny bento ideas, check it out!
Below I posted a few Chinese New Year bentos from last year, which was the year of the tiger.
Chinese New Year Gau
This past weekend we took the kids to watch the Chinese New Year parade held in Downtown Honolulu. Paige and Sean had such a great time “feeding” the Chinese Lions and Dragons dollar bills which is supposed to bring you good luck and prosperity. We thought that Sean would be a little afraid but he kept asking for more dollar bills to feed the lions!
To celebrate Chinese New Year, I made wonton soup with a dragon cut from daikon, choy sum, carrots, green onions, and Chinese parsley.
The kids feeding the Lions.
The littlest lion! Happy Chinese New Year to you all!
Recently, I’ve been trying to find a good tasting and healthy muffin recipe to make for the kids. In searching the internet for something tasty and easy, I came across this one from Disneyfamily.com that our family really enjoyed. Their recipe is a great base recipe and I modified it to add a bit more fiber and to cut out some of the fat and sugar. I substituted unsweetened applesauce for the oil, replaced half of the all purpose flour with whole wheat pastry flour, and cut down the amount of chocolate chips in the recipe. Don’t forget to use whole wheat pastry flour and not just plain whole wheat flour because it affects the texture of the muffins. The muffins turned out moist, light, and delicious!
Again to see the original recipe click on the link, Disneyfamily.com.
Low Fat Pumpkin & Chocolate Chip Mini Muffins
Makes 36 mini muffins
- 1 cup pumpkin puree
- 1/3 cup unsweetened apple sauce
- 2 eggs
- 1 1/4 cup sugar
- 3/4 cup all purpose flour
- 3/4 whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips
Preheat the oven to 350 degrees. Line your mini muffin tin with mini cupcake cups.
In a bowl mix together the pumpkin puree, apple sauce, eggs, and sugar until well combined.
In another bowl combine the rest of the dry ingredients, with the exception of the chocolate chips.
Add dry ingredients to the wet and mix until just combined. Do not over mix! Fold in chocolate chips last.
Spoon batter into the muffin tin, filling each cup about 3/4 full.
Bake at 350 degrees for 15-18 minutes until an inserted toothpick comes out clean. Cool before eating.