Friday and Monday lunch

[dreamshark]

Today's bento is the result of having the weekend to clean out my cupboards looking for possible bento gear among the debris of the ages followed by a trip to the food coop. The cup holding the yogurt is a mini-souffle dish that hasn't been used for decades. The turkey-vegie-burger cutouts were made using a weird set of nesting Tupperware cookie cutters that I don't recall EVER using. Before I put the yogurt in it, I used the souffle cup to shape the leftover rice that's under the vegie burgers. One of the silicone cups holding the salad was a gift from my friend ssussminh - the triangular one. It works REALLY WELL with the souffle dish. Yay!

After various experiments I concluded that the honey bear is exactly the right size for salad dressing, so that's what's in it today. The salad dressing is a little too thick to come out of the little squeeze hole under the bear head flip top, so I just unscrewed the head and poured it out.

#14 Really good leftovers - Fri, Feb 5, 2010 Entree in lower tier - marinated salmon and sweet/sour red cabbage on the right side of the sushi fence. On the other side, we have piquante peppers stuffed with low-fat ricotta cheese and nestled on a bed of the same, along with a couple of stuffed mushrooms that my husband made. The mushrooms, salmon and cabbage were originally served hot, but I ate it all cold and it was delicious. Upper tier: Just something I found in the fridge - I think my son made it. It appears to be rice pudding with dried fruit and slivered almonds. I added some fresh fruit and considered it a dessert.

#15 - Best Monday bento yet! Monday,  Feb 8, 2010 Sometimes I get a little too involved with how my lunch looks at the expense of taste, but this one came out both beautiful and delicious. Scoop of rice in a nest of sweet-sour red cabbage with nori stars sprinkled on top. The hearts and flowers are a 50/50 combo of a vegie-burger mix from the coop and ground turkey (cause nothing improves vegetarian food more than a little meat). The salad contains alfalfa sprouts, spinach, roasted red peppers, cooked yams and ribbons of turkey made by simply slicing a stack of cold cuts with a big knife. I'm particularly proud of that innovation and expect to use it again. The yogurt is not so much a health food as a rich dessert. I accidentally bought full fat honey-sweetened Greek yogurt instead of fat-free and it is so incredibly good that I may just start buying it all the time, calories be damned. It's like the best mascarpone you ever ate. Salad dressing in the honey bear, soy sauce and teriyaki sauce in the little sauceheads.

Comments

[minnehaha.livejournal.com]

I love these pictures. You should come over and make my lunch!

K.