Using Bento Boxes for lunches.
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I have been using shorter grain rice and freezing it like I saw on Just Bento. I am starting to think I am just being picky.SpecialKitty7 wrote: »I don't have a rice cooker, so I just make mine on the stovetop. The key is the type of rice you're using. Your standard long grain rice is supposed to make dry separate kernels. Short and medium grain rices tend to get a bit more sticky and are better for our purposes here. I do a modified version of the Just Bento method for pre-making rice in that I put my rice in little gladware containers instead of plastic wrap. Then I just toss it in the microwave for 2 minutes (totally frozen) and stuff it in my bento. I don't know what you can get around you, but I mainly use Mahatma Jasmine rice & Nishiki Sushi rice.
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PinkDeerBoy wrote: »
I have been using shorter grain rice and freezing it like I saw on Just Bento. I am starting to think I am just being picky.SpecialKitty7 wrote: »I don't have a rice cooker, so I just make mine on the stovetop. The key is the type of rice you're using. Your standard long grain rice is supposed to make dry separate kernels. Short and medium grain rices tend to get a bit more sticky and are better for our purposes here. I do a modified version of the Just Bento method for pre-making rice in that I put my rice in little gladware containers instead of plastic wrap. Then I just toss it in the microwave for 2 minutes (totally frozen) and stuff it in my bento. I don't know what you can get around you, but I mainly use Mahatma Jasmine rice & Nishiki Sushi rice.
Maybe
but it did take several of us quite a few tries to not have crunchy-cement like rice. Maybe you'll find what works best for you?
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mangrothian wrote: »Another smoked salmon flower bento. I think I'm getting lazy. Although I did make two of them; it seems my mother-in-law stays the extra night when we come visit so I'll make her a bento to take into work with her on Monday.
Lovely looking box - do you happen to know by weight how much salmon you use?mangrothian wrote: »My lunch for tomorrow:
Carrots and Laughing Cow Cheese; red pepper pieces; spinach, white bean, and garlic dip; and pasta with ricotta, spinach, and tomatoes. Here's how it looks assembled with the ice pack in the middle:
Those carrots are so uniformly sized. It's quite unnerving to me, like those square watermelons you can buy in Japan.
The carrots in my box are the "baby" carrots that are pretty ubiquitous in the States - I think they're actually cut down to the shape out of bigger carrots. I just go with it because it saves me the time and trouble of peeling and cutting for myself.
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Shirataki noodles w/ shrimp and mushrooms in a jerk sauce, a turkey rolls with blue cheese crumbles and grapes, strawberries & cantalope!
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mangrothian wrote: »Another smoked salmon flower bento. I think I'm getting lazy. Although I did make two of them; it seems my mother-in-law stays the extra night when we come visit so I'll make her a bento to take into work with her on Monday.
Lovely looking box - do you happen to know by weight how much salmon you use?mangrothian wrote: »My lunch for tomorrow:
Carrots and Laughing Cow Cheese; red pepper pieces; spinach, white bean, and garlic dip; and pasta with ricotta, spinach, and tomatoes. Here's how it looks assembled with the ice pack in the middle:
Those carrots are so uniformly sized. It's quite unnerving to me, like those square watermelons you can buy in Japan.
The carrots in my box are the "baby" carrots that are pretty ubiquitous in the States - I think they're actually cut down to the shape out of bigger carrots. I just go with it because it saves me the time and trouble of peeling and cutting for myself.
I live for baby carrots. Buzzfeed did an awesome thing on baby carrots, but just a pre-warning, it's Buzzfeed, so there's lot's of colorful language.
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PinkDeerBoy wrote: »
I have been using shorter grain rice and freezing it like I saw on Just Bento. I am starting to think I am just being picky.SpecialKitty7 wrote: »I don't have a rice cooker, so I just make mine on the stovetop. The key is the type of rice you're using. Your standard long grain rice is supposed to make dry separate kernels. Short and medium grain rices tend to get a bit more sticky and are better for our purposes here. I do a modified version of the Just Bento method for pre-making rice in that I put my rice in little gladware containers instead of plastic wrap. Then I just toss it in the microwave for 2 minutes (totally frozen) and stuff it in my bento. I don't know what you can get around you, but I mainly use Mahatma Jasmine rice & Nishiki Sushi rice.
I find i need to add a little more water than what Maki suggests on justbento (if yiu dont know how old your rice is, you may need to as well). The other tip i have is to separate and freeze your servings as soon as the rice is cooked to keep in all the moisture. I also still get the crunchy rice issue if my soak time is less than two hours.mangrothian wrote: »Another smoked salmon flower bento. I think I'm getting lazy. Although I did make two of them; it seems my mother-in-law stays the extra night when we come visit so I'll make her a bento to take into work with her on Monday.
Lovely looking box - do you happen to know by weight how much salmon you use?mangrothian wrote: »My lunch for tomorrow:
Carrots and Laughing Cow Cheese; red pepper pieces; spinach, white bean, and garlic dip; and pasta with ricotta, spinach, and tomatoes. Here's how it looks assembled with the ice pack in the middle:
Those carrots are so uniformly sized. It's quite unnerving to me, like those square watermelons you can buy in Japan.
The carrots in my box are the "baby" carrots that are pretty ubiquitous in the States - I think they're actually cut down to the shape out of bigger carrots. I just go with it because it saves me the time and trouble of peeling and cutting for myself.
That one is 125g. It's a lot more than a recommended serving, but i needed the protein. My MIL had 75g in hers and it still turned out pretty.
And i was wondering about the carrots, because here they look nothing like that. Ours look literally like skinny minisized carrots.
And for anyone who wants to know exactly what is in my bentos, my diary is completely open 0 -
Onigiri bento! ^_^ Oh, there's also edamame, a fish-shaped egg, and salad - which I FORGOT dressing for, so I had to choke it down dry! Blech!
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PixieGoddess wrote: »Onigiri bento! ^_^ Oh, there's also edamame, a fish-shaped egg, and salad - which I FORGOT dressing for, so I had to choke it down dry! Blech!
Check out my avatar to see how I feel about that! 0 -
Swiftlet66 wrote: »Mini bento! ^_^
It's cute! What's the green thing on the rice? On a side note, I have bento for tomorrow, I will get a pic before I snarf it down.
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SpecialKitty7 wrote: »Swiftlet66 wrote: »Mini bento! ^_^
It's cute! What's the green thing on the rice? On a side note, I have bento for tomorrow, I will get a pic before I snarf it down.
Thai eggplant? If so, delish ^_^0 -
@sagj your salmon flower looks delish! And super pretty
@Swiftlet66 what's in your mini bento?
Today's lunch was dumplings, sfir fried veggies and rice
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SpecialKitty7 wrote: »I live for baby carrots. Buzzfeed did an awesome thing on baby carrots, but just a pre-warning, it's Buzzfeed, so there's lot's of colorful language.
Love this (colorful language and all)!!!!0 -
Lunch today! Chicken with General Tao sauce, an onigiri, grapes, blueberries, wax beans, and plain yogurt with cinnamon to dip my fruit in. Plain yogurt is a bit ... odd. I am so used to preflavored flavored kinds that I was not aware that's what yogurt by itself really tastes like.
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Here's today's lunch. Jasmine/Forbidden rice mix (I have a bunch of this still in my freezer, you'll be seeing it for a while) sugar snap peas, mini peppers, italian dressing in the pot for dipping. Bottom tier is pork dumplings & some really wrinkled edamame.
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Another onigiri bento! #_# Today with edamame, shrimp, pear slices, and kiwi stars/pieces
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PinkDeerBoy wrote: »Lunch today! Chicken with General Tao sauce, an onigiri, grapes, blueberries, wax beans, and plain yogurt with cinnamon to dip my fruit in. Plain yogurt is a bit ... odd. I am so used to preflavored flavored kinds that I was not aware that's what yogurt by itself really tastes like.
Plain yogurt is mega yuck. I only use it if a recipe calls for it. Vanilla is so much better. If you aren't liking it, maybe add a drop of vanilla extract to it for flavor? I'm not sure if that would work, but it could make the yogurt more pallettable.0 -
Your dumplings look so yum!SpecialKitty7 wrote: »0 -
Narcissora wrote: »PinkDeerBoy wrote: »Lunch today! Chicken with General Tao sauce, an onigiri, grapes, blueberries, wax beans, and plain yogurt with cinnamon to dip my fruit in. Plain yogurt is a bit ... odd. I am so used to preflavored flavored kinds that I was not aware that's what yogurt by itself really tastes like.
Plain yogurt is mega yuck. I only use it if a recipe calls for it. Vanilla is so much better. If you aren't liking it, maybe add a drop of vanilla extract to it for flavor? I'm not sure if that would work, but it could make the yogurt more pallettable.
I love plain Greek yoghurt, but im very picky about the brands I buy. Took me a while to find a non-tart creamy one that I liked. Try adding fresh berries to it and mooshing them about a bit in the yoghurt. It will change the flavour enough for it to be paletable enough if youre not a fan.
No bento for me today. The weather is nasty enough to call for soup, and besides, I didnt want to get out from under my heated blankie to go into the kitchen last night. Since ive lost weight I'm not cold all the time like some girls complain about, but when I do it's definitely harder to warm back up.0 -
I love your idea. Thank you for sharing.0
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bunnyxhime wrote: »
Your dumplings look so yum!SpecialKitty7 wrote: »
I can't take total claim for them. They are made and frozen, I just cook them!
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There's still skill to cooking them up! I love crisp dumplings of all kinds. [Now I want dumplings >__<;]SpecialKitty7 wrote: »bunnyxhime wrote: »
Your dumplings look so yum!SpecialKitty7 wrote: »
I can't take total claim for them. They are made and frozen, I just cook them!0 -
SpecialKitty7 wrote: »bunnyxhime wrote: »
Your dumplings look so yum!SpecialKitty7 wrote: »
I can't take total claim for them. They are made and frozen, I just cook them!
I think I need to take a picture next time I make a batch of pot-stickers by hand.0 -
Lunch for tomorrow!
Leftovers of ground turkey and vegetables with some guacamole on top of some spinach, with a poorly boiled egg, cheese stick, and snap pea crisps for snacks!0 -
madeleadele wrote: »Lunch for tomorrow!
Leftovers of ground turkey and vegetables with some guacamole on top of some spinach, with a poorly boiled egg, cheese stick, and snap pea crisps for snacks!
Snap pea crisps? Now that's new to me. And don't worry about the egg; most of mine are horribly peeled, but I put the nicest looking side to the surface for the picture 0 -
mangrothian wrote: »SpecialKitty7 wrote: »bunnyxhime wrote: »
Your dumplings look so yum!SpecialKitty7 wrote: »
I can't take total claim for them. They are made and frozen, I just cook them!
I think I need to take a picture next time I make a batch of pot-stickers by hand.
I'll make them again. These are just so tasty and so cheap. A bag of around 25-30 is only $3.50. And no messy kitchen!
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