Tag Archives: Blueberries

Last Japanese bento for May

5 Jun

20120605-205950.jpg

Today’s lunch for Japanese school included my daughter’s favorites.

Grilled chicken wing and drumette
Carrot sticks and red pepper slices
Blueberries
Whole wheat pasta spirals tossed in marinara sauce with sliced grilled sausage and sautéed onion slices.

I broke away from my usual onigiri routine – I confess – I was exhausted, and hadn’t gotten my wits together to make rice after our strawberry picking trip.

Advertisements

Heading towards end of May bentos

5 Jun

20120523-150112.jpg

Thankfully, my girls love their vegetables and fruits. Late spring/summer starts bringing a variety of veggies and fruit that can be enjoyed raw, or with minimal preparation.

Tuesday included a bento packed with:
Grilled chicken (drumstick, de-boned)
Blanched broccoli and asparagus
Cauliflower pickle in lemon juice, soy sauce, salt, pepper, sesame oil for fragrance
Cucumber slices
Blueberries
Mini multi-grain onigiri with okaka center, nori belt

Wednesday included:
Savory omelette with broccoli and shirasu
Blanched asparagus spears with soy sauce, lemon juice and olive oil drizzle
Raw, red pepper slices – my older one adores these sweet, crunchy, slices. The little one is a bit more cautious, but more often won over by her sister’s enthusiasm, and quick pace of munching through them – the only evidence remaining are her hands and face faintly stained by the pepper juice.
Cauliflower pickles
Mini multi-grain onigiri with okaka center

20120605-151612.jpg

Thursday was pizza day, due to the shortened week in observance of Memorial Day.

Thursday bento

19 May

20120519-100348.jpg

Thursday’s bento required only quick assembly.

Grilled chicken drumstick, with fresh lemon juice squeezed on them while they were still hot, last night. It adds a little brightness, even when the chicken is served at room temperature.

Carrot sticks
Blueberries

Potato slices, sautéed over medium heat in a little canola oil until crispy. I put them on paper towels to drain the excess oil. A sprinkle of sea salt over them for taste and crunch.

Multi-grain onigiri with turkey soboro center, sesame seed sprinkle for crunch.

Tomorrow is pizza day!!

Monday Tuesday – quick and easy

15 May

Mother’s Day (in the US) was this past Sunday, and I had the rare opportunity to have both my mother, and my mother-in-law together, live (not SKYPE-D), this year.

The earlier portion of the day was my mother-in-law’s “day,” and we spent a few hours at the local petting/animal zoo, feeding lambs, llamas, goats, and parakeets. 

The latter portion was spent at my house, where my brother and his family joined in celebrating my mother’s birthday and mother’s day.

We had a lovely evening, barbecuing, chatting, and watching the kids run through the yard, enjoying the visiting uncle/Aunt and cousin, and racing back to Nana and Baba for hugs and kisses.

I benefitted from Mother’s Day dinner – as the leftovers were perfect for bento!

Monday bento included:

Grilled chicken drumstick with poultry seasoning and a sprinkle of lemon juice

Sliced yellow peppers, grape tomatoes and blueberries

Multi-grain onigiri in tawara shape, no filling, sprinkled with black sesame seeds, wrapped in nori

 

Tuesday, similarly, a quick and easy lunch:

Grilled chicken drumstick (poultry, lemon juice seasoning)

Sliced peppers, cucumbers, blanched asparagus

Blackberries

Multi-grain onigiri with okaka filling with nori belt – a tiny tiny onigiri

 

Wrapping up the week

15 May

Thursday bento included:

Roasted drumette and wingette

Roasted beets in heart shapes

Blanched asparagus spears

Cucumber slices

Blueberries

Vegetable spirals in Trader Joe’s marinara sauce, with thinly sliced (pre-cooked) TJ’s sweet sausage

 

This bento was actually for Japanese school.  It included:

Roasted  beet hearts

Grape tomatoes

Blanched asparagus pieces with tossed with a little katsuobushi and soy sauce

Rolled Omelette with shirasu (boiled baby sardines)

Multi-grain onigiri with okaka center, wrapped in nori

I had actually made four similar bentos – one for my little one, who had a quality “papa” day at home, one for Baba and one for myself – as we had a class-outing to the local park with her grade, and we spent a nice afternoon outdoors.

 

Wednesday bento and the blueberry chronicles

15 May

I realized I reversed Tuesday and Wednesday… alas… I still have not fully mastered blogging from my mobile…

We’ll just continue this as Wednesday’s bento!

Wednesday included:

Roasted chicken drumette and wingette – baked after being briefly marinated in soy sauce, mirin, lemon juice and sesame oil.  Always relieved when Makinajian’s has a package of these wings!

Carrot and turnip slices marinated/pickled in soy sauce, lemon juice, salt, pepper, grated ginger in a glass jar – and shaken up every time I opened the fridge

Blanched broccoli

Grape tomatoes, cucumber (Persian) slices, and blueberries

Multi-grain onigiri in tawara (rice barrel) shape, sprinkled with black sesame seeds for crunch, no center, wrapped with nori

The blueberries are plump and sweet, and my little one is starting to eye them curiously.  She seems to take after me – I was never adventurous eating fruit – and to this day, I’m very particular as to what kind of fruit (fresh, uncut, unsweetened) I am willing to eat.  I’m of the “I’d-rather-get-my-daily-fiber-and-vitamin-intake-eating-a-tub-of-salad” girl, rather than enjoying a piece of sweet fruit.  My mother-in-law always contributes a gorgeous green salad at family events for me (and me only!!) – and is entertained by the amount of greens I will consume in a sitting.

Blueberries, I was speaking of, and the little one.

Her favorite color is blue – “Bu-looooh!” she says, and she chooses everything blue – shirts, pants, cutlery, paper, sweets, pens, crayons… and marvels at her father’s blue eyes, the color of the sky on a clear, early summer day.

“Mama, blue berries are Bu-loooh!”  she says.

“Yes, they are, and they are yummy,” I tell her.

“I like them, and they were in MY bento,” my older one announces.

“… Ne-ne (shorted version for the Japanese word, “oh-neh-chan” or familiar form of “older sister”) can I have one?”

Handed a plump, deep blue berry, she expertly popped it in her mouth.  Her right cheek bulged, and her eyebrows furrowed as she concentrated on maneuvering the berry between her teeth. 

Her eyes opened wide, as she bit down.

“Mama, it’s good!” she exclaimed, and added, “I like blueberries!  They are buh-looh! My favorite!”

Catching my breath after a wedding, birthday parties and a shower, Oh my!

30 Apr

I always prided myself on being able to tap into what seems to be an endless source of energy…

However, the event-packed three days of April 20th through the 22nd truly tested the extent of this source, and also reminded me, proper time management and creativity can ensure a pretty varied lunch week.

Monday lunch included:
Baked turkey-arugula-vegetable meatballs, including ground turkey mixed with minced onion, celery, carrots, as well as well blanched arugula, water squeezed out, and chopped finely.
Seaweed salad – pre-packaged, and found at Makinajian Farm. Thinly sliced kombu, seasoned with a little soy sauce, sesame oil, sesame seeds and vinegar.
Roasted beets, heart shapes
Vegetable spirals with baked chicken sausage pieces, mixed with marinara sauce
Blueberries

Tuesday lunch included:
Vegetable pasta spirals with baked chicken sausage pieces in marinara sauce
Baked chicken drumstick
Roasted beets in star shapes
Carrot sticks

Wednesday lunch included:
Blanched asparagus spears, cut into 3/4 inch pieces
Seaweed salad
Baked turkey-arugula-vegetable meatballs
Cauliflower pickled in soy sauce, rice vinegar, lemon juice and minced ginger
Blueberries

Thursday lunch included:
vegetable spirals in marinara sauce
Turkey-arugula-vegetable meatball
Pickled, sliced turnip
Roasted beets in star shapes
Sliced cucumbers

Friday was pizza day!!

Friday night, Baba arrived to stay with my family for the weekend. She shadowed me all day on Saturday, and spent some quality time with the little one as my older one attended school.

I packed both girls a bento box – the adults had onigiri for lunch.

The girls’ bento included:
Baked turkey meatballs
Boiled Trader Joe’s cocktail pups with patterns
Blanched asparagus spears
Cucumber slices
Roasted beet slices in star shapes
Blueberries
Multi-grain onigiri with okaka center, wrapped iwth a strip of nori

Actually, the adult onigiri had umeboshi, or pickled plum center.  The girls tried a small taste, and the older one’s mouth puckered up very quickly – while the little one’s eyes grew wide.

I laughed – I always loved having umeboshi with a cup of green tea after a meal with my parents.  My maternal grandmother would send over packages of home-made umeboshi that she salted and dried at home…   The salty, sour pickles have a faint undercurrent of floral/fruity flavor.  It brings me back to an unforgettable summer I spent in my mother’s hometown of Gifu City, playing with the neighborhood girls I had met at the local elementary school I had enrolled for the summer.  We sucked on umeboshi, carefully licking away every morsel from the pit in the middle, and telling each other stories how one must never bite or swallow the ume pit, lest we anger the umeboshi spirit.

The  wildest things 8-year olds come up with!