Hello! (Again... )

thebiganimefan
Bento-ing from: South Jersey › New Jersey › USA
Joined: 23 Aug 2009
User offline. Last seen 2 years 43 weeks ago.

Hello, bentoers! I haven't been active on this site for... about a year. (Don't worry, I /have/ been bentoing XP)

I did post a thread a while ago with this topic
( http://justbento.com/forum/recipe-sprucing )... That was when I was going into 7th grade. Well, now I'm preparing to go to high school! (Yaaaay... *coughdeadpan*)
Now the parents are pulling the "Let's be frugal about EVERYTHING" Which is great... except for bentoing. The mom's vision of any sort of Asian food, that doesn't come out of a take out place will never be taken out of the fridge and cooked. (There was this one time... umeboshi that Weren't umeboshi... I dunno... LOOONG story...) So at any mention on bok choy and tofu, alarms go off.
That's not really what I'm trying to say... ANYWAY! My schedule is jumbled around this year. My bus picks me up at 6:45 and I have to walk. so I'll be out of the house by 6:30. (Which-just saying- is time I wake up now. T^T) Once again, I am asking you: Please, give me some recipes for any kind of or protein that are
a) Quick (Night before is also great too.)
b) Don't involve frying.
c) Don't involve lots of Asian ingredients. (We do have 'the basics' ... just nothing extensive...)

I still love my tamagoyaki, and omlet-type things! They are in most every of my bentos!! <3
Thank you sooooooo much! I really appreciate it!!

____________________________________

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Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 38 weeks 1 day ago.
Re: Hello! (Again... )

Welcome back biganimefan

Sorry that circumstances at home are making bentoing feel tricky at the moment - I don't know how I'd manage without our supplies of japonica grain rice.

The only meat I eat is fish and I'm not at all shy of using a frying pan so I'm not exactly brimming with low fat protein ideas, but there is one thing I've been making lately that might be of interest to you.

My own 21 month old daughter loves rice, vegetables and protein but isn't always so keen on baked wheat foods (sometimes she'll eat it sometimes she won't, doesn't matter if it's sweet or savoury)
Rather than give her protein inside bread (she'll pick it out or lick it off) I found I could give her bread inside protein.

1 x 7oz can (200g) of tuna
1/4 cup (2 to 3 tablespoons) of grated hard cheese - like pecorino or parmaggiano
1 x egg
breadcrumbs
plastic wrap/saran wrap/cling film or suitably sized muslin cloth

Now, in order to get as many breadcrumbs as possible into this recipe I use quite a bit of the oil from an olive oil packed tin of tuna (or if packed in brine I completely drain the liquid and add a couple of tablespoons of olive oil) but you wouldn't need to. Anyway its simple to do:

In a bowl add the can of tuna - drain most of the oil if packed in oil, or fully drain if packed in brine and then add at least a teaspoon of oil.
Add the grated cheese and beat in an egg. Ensure the ingredients are well mixed and the tuna is flaked and broken up as much as possible.
Start stirring in the breadcrumbs a tablespoon at a time but stop before the mixture becomes too dry. Depending on how little or how much oil you have you'll probably need between 2 and 5 heaped tablespoons.

Prepare 3 or 4 rectangles of plastic wrap and separate the mixture in your bowl into 3 or 4 portions.
Place each portion near an edge of the plastic wrap and roll into sausages. Twist or fold the ends so that the mixture is secure.

You can steam these fish paste tubes for 30 minutes, or if that's too daunting just put them in lightly simmering water for the same amount of time. Fish them out once they've cooked for half an hour, let them cool and you can put them in the fridge. They'll last for at least three days, particularly if you don't open them.
Once unwrapped the cooked and cooled fish tubes slice up very neatly.

The recipe above is the basic one. Feel free to add seasonings like pepper or other herbs and flavourings such as finely diced shallots or chives to your own taste.

There are no Japanese ingredients in here (not unless you make it with panko) but it connects well with the Japanese tradition of fish paste and fish sausage products.

thebiganimefan
Bento-ing from: South Jersey › New Jersey › USA
Joined: 23 Aug 2009
User offline. Last seen 2 years 43 weeks ago.
Re: Hello! (Again... )

Wow, thanks for the recipe! I'll definitely have to try that, we ALWAYS have tuna around the house. ^^

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 5 weeks ago.
Re: Hello! (Again... )

There's a similar Thai thing that's really yummy - it's a fish curry custard, but you don't NEED to make it curry-ish. You get a tin of tuna (could be flavoured tuna, or plain) and mix it with egg then steam it in little silicon muffin cups. The proper way to do it is to use plain tuna and add curry paste, fish sauce, lime juice, spring onions etc etc, but if you used the tuna that comes in flavoured sauce you wouldn't need anything other than egg in it.

____________________________________

Bronwyn

My blog is Food and Shoes

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