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| with inspiration from a few friends and toying around with a few
ideas... i've begun to bring my own obento box's to work
=)
eating 'out' every day at work is just getting
WAY too pricy for my budget, not to mention, the portion control with
bentos is amazing. you get such a variety to eat so that it
can be different every day, and fill you up just the same, if not more
=)
so today, i start my bento blog.
yum!
top
left: squid balls w/ benito flakes
middle
left: sesame eel/soy anchovies
bottom
left: pickled cucumber and ginger
top
right: rice
pink cup: spicy
squid
middle: half eaten plum onigiri
blue
cup: pickled dried
squid
Itadakimasu!
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INGREDIENTS
-
1/2 cup butter or margarine, softened
-
1 (3 ounce) package cream cheese, softened
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1 cup all-purpose flour
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1 cup shredded Monterey Jack cheese
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1 (4 ounce) can chopped green chilies, drained
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2 eggs
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1/2 cup whipping cream
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1/4 teaspoon salt
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1/8 teaspoon pepper
DIRECTIONS
-
In a small mixing bowl, cream butter and cream cheese. Add flour; beat
until well blended. Shape into 24 balls; cover and refrigerate for 1
hour. Press balls onto the bottom and up the sides of greased miniature
muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon
of chilies into each shell.
-
In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake
at 350 degrees F for 30-35 minutes or until golden brown. Let stand for
5 minutes before serving. Refrigerate leftovers.
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INGREDIENTS
-
1 pound sweet Italian sausage
-
3/4 pound lean ground beef
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1/2 cup minced onion
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2 cloves garlic, crushed
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1 (28 ounce) can crushed tomatoes
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2 (6 ounce) cans tomato paste
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2 (6.5 ounce) cans canned tomato sauce
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1/2 cup water
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2 tablespoons white sugar
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1 1/2 teaspoons dried basil leaves
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1/2 teaspoon fennel seeds
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1 teaspoon Italian seasoning
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1 tablespoon salt
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1/4 teaspoon ground black pepper
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4 tablespoons chopped fresh parsley
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12 lasagna noodles
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16 ounces ricotta cheese
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1 egg
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1/2 teaspoon salt
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3/4 pound mozzarella cheese, sliced
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3/4 cup grated Parmesan cheese
DIRECTIONS
-
In a Dutch oven, cook sausage, ground beef, onion, and garlic over
medium heat until well browned. Stir in crushed tomatoes, tomato paste,
tomato sauce, and water. Season with sugar, basil, fennel seeds,
Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons
parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
-
Bring a large pot of lightly salted water to a boil. Cook lasagna
noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse
with cold water. In a mixing bowl, combine ricotta cheese with egg,
remaining parsley, and 1/2 teaspoon salt.
-
Preheat oven to 375 degrees F (190 degrees C).
-
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13
inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread
with one half of the ricotta cheese mixture. Top with a third of
mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella,
and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with
remaining mozzarella and Parmesan cheese. Cover with foil: to prevent
sticking, either spray foil with cooking spray, or make sure the foil
does not touch the cheese.
-
Bake in preheated oven for 25 minutes. Remove foil, and bake an
additional 25 minutes. Cool for 15 minutes before serving.
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INGREDIENTS
-
2 cups warm water (110 degrees F/45 degrees C)
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2/3 cup white sugar
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1 1/2 tablespoons active dry yeast
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1 1/2 teaspoons salt
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1/4 cup vegetable oil
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6 cups bread flour
DIRECTIONS
-
In a large bowl, dissolve the sugar in warm water, and then stir in
yeast. Allow to proof until yeast resembles a creamy foam.
-
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead
dough on a lightly floured surface until smooth. Place in a well oiled
bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise
until doubled in bulk, about 1 hour.
-
Punch dough down. Knead for a few minutes, and divide in half. Shape
into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to
rise for 30 minutes, or until dough has risen 1 inch above pans.
-
Bake at 350 degrees F (175 degrees C) for 30 minutes.
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INGREDIENTS
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6 skinless, boneless chicken breast halves
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6 slices Swiss cheese
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6 slices ham
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3 tablespoons all-purpose flour
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1 teaspoon paprika
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6 tablespoons butter
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1/2 cup dry white wine
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1 teaspoon chicken bouillon granules
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1 tablespoon cornstarch
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1 cup heavy whipping cream
DIRECTIONS
-
Pound chicken breasts if they are too thick. Place a cheese and ham
slice on each breast within 1/2 inch of the edges. Fold the edges of
the chicken over the filling, and secure with toothpicks. Mix the flour
and paprika in a small bowl, and coat the chicken pieces.
-
Heat the butter in a large skillet over medium-high heat, and cook the
chicken until browned on all sides. Add the wine and bouillon. Reduce
heat to low, cover, and simmer for 30 minutes, until chicken is no
longer pink and juices run clear.
-
Remove the toothpicks, and transfer the breasts to a warm platter.
Blend the cornstarch with the cream in a small bowl, and whisk slowly
into the skillet. Cook, stirring until thickened, and pour over the
chicken. Serve warm.
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