Bento #81 - Spinach Ravioli & Strawberry Flowers

 

So today I'm using the dosirak for the first time, and E thought it was neat.  The tray is really big!  I was worried I gave her too much food, but she scarfed every bit down.  I used the star flower shaped veggie cutter for the first time with the strawberries, and they turned out very cute, I think.

Bento #81 - Spinach & cheese ravioli, strawberry flowers, organic baby carrots and ranch dip and steamed asparagus.

Bento #89 - Grilled Cheese & Veg

Miss E asked for carrots AND cucumbers today.  I ran out of my favorite Publix White Mountain Bread (the only white bread I buy, it is so delicious) and pulled out a multigrain wheat bread round that is very thin.  I'd never grilled with it before (it really doesn't lend itself to grilling since they are already browned on both sides) but it's all we had on hand.  It looks a fright, but E really liked it with the melted Colby cheese and chopped bacon.

Bento #89 - Grilled Colby and bacon, blackberries, cucumbers, carrots and ranch.

Bento #86 - Eggy Flowers

When I cut out the cucumber flowers, I keep the outer cutouts because it seems like such a waste to throw them away, and since they are also in flower shapes, they are cute to boot!  The eggs are sprinkled with a tiny bit of sea salt, paprika and cumin.

Bento #86 - Hardboiled eggs, carrots, cucumbers, raspberries and ranch dip (not pictured.)

Bento #84 - Mini Gyoza & Veg

Why so much veg on this plate??  It's because Miss E and I just finished making some totally amazing no-bake granola bars, and when they're entirely cool, she won't be able to keep her hands off them!  She already licked the mixing bowl clean.  I figured she needed some extra veggies to counter-balance the extra sweetness of the granola bars.  I'll be posting the recipe tomorrow.

Bento #84 - Mini pork & leek gyoza on a bed of artisan lettuce, ponzu sauce, carrots and ranch, and alfalfa sprouts.

Grown-up Bento

Grown-up Bento

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As I mentioned in yesterday's post, E and I went to Super H to shop ['til we dropped], and eat lunch. I just could not resist the little food court restaurant called T1 Bento & Grill. I ordered the peppers and steak bento, and waited to be surprised by the sides. I ordered E steamed shrimp dumplings. My bento came out on a dosirak tray, which I thought was very cool and it was really good! It came with steamed sticky rice, fried dumpling and spring roll, lightly wilted baby bok choy in a sweet sesame-ponzu sauce, and fresh clementines. I absolutely LOVE the idea of the baby bok choy, and I'm definitely going to feature that in upcoming bentos.
Here is the wondrous wall of housewares where I spend the majority of my browsing time. It's a little strange because you have to search for the kitchen items in between toilet plungers and toothbrush holders.
 
 
 
 

good hearth

My Mahi-Mahi needed a little longer to bake, so I pulled the shrimp out and set aside in a bowl after about 7 minutes.

Place cooked fish in a bowl and and break up into large pieces. Look at the amazing red hue.

Baja Fish Tacos

Baja Fish Tacos\

Have you entered the Back-To-School giveaway yet?
Wow. That's all I can say about these. WOW. I begged this recipe from my uncle Sandy while we were at the reunion (did I mention we did a LOT of cooking??) These are seriously, and I mean REALLY the best fish tacos I've ever had. The coriander is essential, and makes the entire dish. I used Mahi-Mahi and large shrimp.

For 2 people, you'll need:

1.5 lbs fish filets like tilapia, red snapper, mahi-mahi or other white fish and/or large shrimp
1 tsp ground cumin
1 tsp crushed coriander seeds
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
corn tortillas
lime-cilantro crema (recipe at the bottom)

Preheat oven to 425. Prepare a baking sheet with aluminum foil and spray lightly with non-stick spray.

First, either crush the coriander with a mortar and pestle or run it through a spice grinder. This smells so, so good. It's lemony. It's amazing how different the coriander seeds are to the cilantro leaves it produces!

Combine all spices in a small bow and mix well.

Grown-up Bento

Grown-up Bento


Have you entered our Back-To-School giveaway?
As I mentioned in yesterday's post, E and I went to Super H to shop ['til we dropped], and eat lunch. I just could not resist the little food court restaurant called T1 Bento & Grill. I ordered the peppers and steak bento, and waited to be surprised by the sides. I ordered E steamed shrimp dumplings. My bento came out on a dosirak tray, which I thought was very cool and it was really good! It came with steamed sticky rice, fried dumpling and spring roll, lightly wilted baby bok choy in a sweet sesame-ponzu sauce, and fresh clementines. I absolutely LOVE the idea of the baby bok choy, and I'm definitely going to feature that in upcoming bentos.

Happy 1st Bentobloggiversary!

Have you entered the Back-To-School giveaway yet?
Wow, Bentobloggy has officially been in existence for an entire year now! I look back at some of my first bentos and cringe at the bad photography (not that it has gotten leaps and bounds better, but I figured out the food settings at least) and very basic bentos but hey, a girl's gotta start somewhere, right? It certainly has been a journey, especially as I approach my 100th published bento. I am super excited to be starting another year full of bento-ing. Thanks for sticking around on this ride with me, there's lots more in store.
Here are some of my favorite bentos to date.

Bento #92 - Eggies & Salad

Bento #92 - Eggies & Salad
Have you entered the Back-To-School giveaway yet?

This was a simple bento lunch. E specifically asked me for scrambled eggies with cheese, and what a great choice, they are packed with protein and good fat (as are the macadamia nuts!)

Bento #92 - Scrambled eggs with shredded cheese, salad greens, tomato-basil dressing, macadamia nuts, frozen blackberries.