Just Bento

Bento contents:

• 1 large slice boiled ham, 100 calories
• 1 slice proscuitto, 80 calories
• 1 small piece cheese (gouda), 80 calories
• 2 small whole grain rolls, 160 calories
• About 8 grapes, 30 calories
• 1 Tbs. mustard (in small red container)
• Mixed salad greens, 10 calories

Total calories (approx): 460 (how calories are calculated)

Time needed: 5 minutes in the morning

Type: Not Japanese, sandwich, nothing made in advance continue reading...

Two mini muffin recipes for spring, perfect to tuck into a bento box. continue reading...

Bento contents:

• Quinoa with green peas and dried sausage, 1/3rd of the recipe (about 1 1/3 cups), 340 calories
• Raw asparagus, radish and Parmesan salad, 1/2 of the recipe (about 1 1/4 cups), 100 calories
• Fresh strawberries, about 1 cup, 50 calories Total calories (approx): 490 (how calories are calculated)

(1 cup = 240ml (US measurements))

Time needed: 25-30 minutes the night before; 10-15 minutes in the morning

Type: Not Japanese, alternative grains, gluten-free (note: please make sure the sausage you use is wheat-free if you are gluten intolerent.) continue reading...

Although I use rice or bread in most of my bentos, I do like to mix it up with various other grains on occasion. Quinoa is probably my favorite alternate grain; it has a fun pop-y texture and nutty flavor, especially if you sauté it a bit in oil before steaming, and is so high in protein that it can considered to be a serious alternative protein source.

While most quinoa recipes seem to be vegetarian, this one is not, though you can easily turn it into a vegetarian or vegan dish. I’ve added just a little bit of dried sausage or saucisson sec though - its meaty, assertive flavor really goes well with the quinoa and the fresh peas. (In France, peas are often cooked with bacon.) Saucisson sec just means dried sausage, so you can use salami, chorizo, pepperoni, or any similar hard sausage that you can eat sliced without cooking. Whole brown mustard seeds add a little bite. This dish can be made in advance, eaten for dinner one day and bento a day or two later.

I’ve used fresh peas here, which are in season where I live, but frozen peas will work just as well. continue reading...

I had never tried raw asparagus until just a couple of weeks ago. I just assumed that aspagarus needed to be cooked. But if you have fresh, tender asparagus, and slice it very thin, it actually makes an excellent and unusual salad. The texture stays crisp for a few hours after making, so it’s a great springtime bento side dish. It’s paired with thinly sliced radish which adds more crunch, color and a spicy kick, plus small chunks of Parmesan cheese for saltiness and body. A very simple lemon dressing brings it all together. continue reading...