recipe

Bento filler staple: Walnut miso paste for cooked vegetables

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A delicious fall-like walnut-miso paste that makes any bland cooked vegetables taste great. It’s easy to make and stash in your refrigerator. continue reading...

Wafuu Quinoa - Quinoa with Japanese flavors

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Here’s an East-meets-West type of dish that is great for bentos, using one of my favorite grains, quinoa, with some very Japanese ingredients. continue reading...

Okara and crab salad

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Here’s a super-easy recipe for a pretty healthy and versatile salad, using one of my favorite should-be-more-popular ingredients, okara. continue reading...

Low carb gluten-free freeze dried tofu (kouya dofu) fried sandwich 'bread'

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How to make really low-carb, gluten-free sandwich ‘bread’ with fried freeze dried tofu. continue reading...

Sweet pepper and carrot confetti

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I am calling this colorful dish confetti, because it’s not quite assertively flavored enough to call it furikake. It is sort of a no-sugar (low-carb) and much lower calorie variation of Cooked to Death Hot and Sweet Peppers, though I have made the hot peppers optional. Even with no added sugar or sweetener, I think the natural sweetness of the vegetables comes through nicely. It’s a really useful vegetable side dish, to just pack on the side or sprinkle on top of rice or other things. You could also fold in a spoonful into tamagoyaki to make it really colorful. It can be kept in the refrigerator for a few days, or frozen. continue reading...

Meatballs with lettuce in tomato sauce

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Lettuce in meatballs? I know it sounds weird, but it really works. Tons of chopped lettuce and onion in the meatball mixture gives them an interesting crunchy-crispy texture when freshly cooked. (Picky kids may object to that texture, just because it’s different, but give them a try!) After a time, especially if the meatballs are frozen, the texture disappears, but the meatballs remain juicy and succulent. Plus, the vegetables lighten up the meatballs and lowers their per-ball calore count without sacrificing flavor. The meatballs are simmered in a thick, flavorful tomato sauce.

This is a really versatile recipe that can be kept in the refrigerator for a few days, or put into your freezer stash. You can make this for dinner and serve it over hot pasta, and set aside some for your bento the next day. It goes well with pasta or rice, can be a filling for a assemble-at-lunch sandwich, and so on. continue reading...