Tag Archives: chicken

Fall bentos, school year 2013!

16 Oct

I do not know where the last few months have gone. Between the dizzying daily routine of work, followed by the relentless wheel of routines, I found myself shocked to be mired in the middle of October.

I have been packing bentos for both girls these days – with little time for decompressing or downtime. A few evening were spent on the laptop at the kitchen table, battling the desperate attempts of my cat Spencer, to settle down in my lap as I feverishly tapped away at keyboards and calculators.

This year, both girls are at the same school, and often have an opportunity to eat together.

The little one loves onigiri, while the older one prefers raw vegetable slices and sticks.

Edamame is a definite hit with the older one – the empty pods in a neat pile, while the little one sends her beans intact.

Quinoa has joined the repertoire – I gently wash, and simmer the grains in a stock – vegetable, chicken, dashi, or in some cases, roasted red pepper and tomato soup!

Raw cauliflower and turnip slices, pickled in soy sauce, rice vinegar and ginger are often requested.

A dear friend’s husband caught porgy – and I found creative ways to cook the delicious fish – grilled, baked, porgy fish cakes, porgy omelette, porgy chowder… The porgy fish cakes do make appearances in the girls’ bento.

Grilled chicken wingettes and drumettes are always a hit, as well as turkey meatballies – the poultry always sourced from our beloved Makinajian Farms. I have packed them simply seasoned with salt, pepper and lemon juice, while other times, with a sweet-savory ketchup/HP sauce/Worcestershire sauce glaze with the meatballs, or a teriyaki glaze for the wingettes.

Below are just a few samplings of recent bentos… And more to come!

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(porgy fish cakes!) … and I technical glitch where I can’t seem to figure out how to rotate this photo!!

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Back into the swing of things!

8 Sep

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Second day of school rolled around, and H provided me with a wish list of bento items.

By request, Thursday’s lunch included:

Roasted beets in star shapes

Soba salad, tossed with a sesame/soy sauce/rice vinegar dressing, topped with blanched and shelled edamame

Marinated cauliflower – I cut up a raw cauliflower into manageable florettes, and tossed with a soy sauce/lemon juice and minced ginger marinade. The raw cauliflower retains its crunch, while absorbing the marinade – a hit at our house

Grilled chicken wingette and drumette – of course from our favorite poultry farm

A side of black seedless grapes

The soba salad was a hit, and I got a thumbs-up.

Pizza lunch on Friday!

Last Japanese bento for May

5 Jun

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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.

Asparagus Monday!

23 May

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The weekend’s left over dinner is lunch in this Monday!

Grilled chicken drumette and wings, first marinated in (guess what?) soy sauce-lemon juice-olive oil-poultry herbs, and grilled over distant heat until the skin is crispy. Fresh squeezed lemon juice while the chicken is still hot

Blanched asparagus, ponzu dressing

Grape tomatoes

Blueberries

Onigiri with turkey soboro filling, nori wrap

The locally grown asparagus are tender, and full of flavor. I blanch quickly to retain snap and taste. They sell them at Makinajian’s Poultry Farm in delicate bunches, pencil-thin, and a beautiful green with purplish hues that turn brilliantly as they blanch.

The girls love the tender spears – a harbinger of springtime.

Thursday bento

19 May

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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!!

Getting ready for the rest of the week

16 May

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A well-prepared dinner plan gets me through the week. Tonight, I marinated a package of drumsticks and thighs (approx 1 pound each) in red wine vinegar, minced garlic, canola oil, poultry herbs and soy sauce for about an hour. Grilled it over “distant” medium heat, meaning, I pre-heated the gas grill, lowered the heat sources closest to the front of the grill to low, and cooked the chicken for 7 minutes on each side. For the last round, I lowered the heat entirely on the grill to low, and cooked the chicken pieces for another 7 minutes – the skin is crispy and dark brown, and the meat is starting to curl back from the bone.

Another lunch/dinner option to keep my lunch and dinner assembly running smoothly.

Plus, this is a popular entree my daughter is certain to finish!

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