Christmas tree bento

December 1, 2011

Christmas tree bento

A bento to celebrate the Christmas season!

It was so good to return making bentos again… but it is weird to get back to the habit :/. I am totally needing some practice… not only on making the meals, but also… taking pictures of them! Gosh… I was so used to my previous settings in the old apartment I found challenging to take photos in my new kitchen. I will get better, I hope :P!

And yes, I confess I stole the idea of using the star picks for the Christmas trees from Sheri, the lovely owner of Happy Little Bento Blog. Her use of picks is brilliant, she will always be my bento-heroine inspiration of all times :).

AH! And before I forget!!! New bento boxes in this post! I got them before our moving from a sweet bento friend of mine. Thank you ^^, my girls loved the HK ♥!

Christmas tree bento

Contents: rice with furikake, grilled chicken breast pieces, steamed broccoli, cucumber slices, pearl tomatoes, purple carrots, orange wedges, red grapes and Christmas shaped pasta. The tree is a mini onigiri wrapped with wilted spinach decorated with carrots “balls”.

Must say they enjoy eating spinach nowadays! Wohoo!!!

:)

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

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Chicken stir fry bento

I made these speedy bentos for the girls today. Not much cuteness factor but they were happy to see the little tomato ladybugs. I must admit you, results are not so good when you are in a hurry…

Thanks everyone who had asked about our flu/cough/sickness. We really appreciated the well wishes ^^. Girls are much better, coughing once and a while, so I (almost) consider them all healthy again.

As we got better, I could finally go out and check the fruits and veggies nearby. Happy to find good clementines… they were juicy and sweet… my last purchase was a total failure (dry with that yuck-flavor). Looking forward to Spring and the fresh produce it brings…

The contents of the boxes: chicken stir fry with mixed vegetables and noodles (I usually put a handful of cashew nuts but I forgot this time :/. Pikkusiili is a huge fan of nuts ^_^ ),  lettuce, raw baby-carrots, cherry tomato ladybugs with nori details, dark grapes and clementines.

AHA! So you thought I don´t “obento” anymore ;). I can surprise you sometimes :P.

Talking about bentos…

As I mentioned before, me and my friends in the bento community all over the world have come together to establish a fundraising event for the Japanese quake victims, what we call “Bento4Japan“.

In 9 days of its operations we managed to raise $2000 (so far), which makes me extremely happy and thankful to all people involved. Contributions and bids on our bento auctions have been exceptionally good and we still keep going on. For european friends who cannot bid for the gorgeous bento gear offered on ebay, we have a raffle available for you to participate. Please take a look if you have time ^^.

Another thing…

Actually… it is a favor I ask. Everyone knows I´ve been following the news about the earthquake in Japan and the devastating results that came after it.

I try to get as much information as I can, reading news mostly (I am not much a tv-person anyways) and I noticed there have been many absurd articles, here and there. Some texts tend to emphasize topics in such way that lead to terrible misunderstandings.

Maki from Just Hungry/Just Bento wrote a very good message to the bento community, pointing out ways how we can help Japan, not only by donating… but also, by keeping our minds open for learning and educating ourselves. I explain… with so much doubtful perspectives and sensationalism, it is quite easy to fall on hysteria and misinformation.

Please head to her blog and read the message. It serves not only to the bento community, but for everyone. We need to keep rational (and reasonable, right?)  ;)

 

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

 

 

Little lambs bento

It has been very difficult to cook or do anything proper in my kitchen lately :/ . I explain… our dishwasher went broken last weekend and what followed is not even worth telling here.

To sum up, my dishwasher couldn´t be taken for repairing (yet), my kitchen pipes need fixing and my tap is leaking at the moment.  Makes me cry ;_; .

And adding more to the chaos-scenario, hubs has been at home, sick with throat-ache and flu. BAAAH!

I gathered myself from the misery and made a bento to the girls. Uplifting ..

Contents of the boxes: mixed grain rice (with barley and white sesame seeds), furikake, homemade chicken meatballs, steamed carrots and broccoli, mini plum tomatoes, apple and orange cubes, red grapes. Lamb made with rice, cheese, carrot “cheeks” and nori.

Little lambs bento

*sigh*

 

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

 

 

Cheddar and herbs muffins

November 4, 2010

Herbs and cheddar muffins

I like muffins. They taste good, can be sweet or savory and they are easy to make. Most of the recipes don’t even require a mixer, an advantage for a small kitchen like mine (yes, I do have one but if I want to use it, I need to clean up the table and move the mixer from the counter).

I had some leftovers of cheese, herbs and deli chicken… oh, and buttermilk in the fridge. Scones? But I wanted something softer… Savory muffins… how about them?

=). I baked muffins for tea time and the extras we ate for breakfast the next day. Just gently reheated. Pikkusiili liked them a lot (well, she is a cheese lover anyways ^_^).

The recipe I use is quite versatile. You can change the ingredients, according to what you have at home. Here follows the way I did this time.

Cheddar and herbs muffins

Yield 20 paper cup muffins

  • 2 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 1/2 cup buttermilk
  • 3 tbsp unsalted butter, melted
  • 2 tbsp canola oil
  • 1 cup grated extra-mature cheddar cheese (I used some Old Gouda leftover too, completing the amount with cheddar)
  • 1/4 cup of grated mozzarella (optional)
  • 1/2 cup diced roasted chicken (you can use ham instead)
  • 1 cup scallions, sliced
  • 1/2 cup basil, chopped
  • 1/4 tsp salt (use less if your cheese is too salty)
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp english mustard powder

Heat the oven to 200°C. I didn’t need to prepare my muffin cups because they had a coated surface. If you are using a normal muffin pan, line them or gently grease with oil.

In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, paprika and mustard.

In a separate bowl, whisk the eggs, buttermilk, oil and butter. Stir in the scallion, basil, cheeses and chicken.

Pour the wet ingredients to the dry and carefully mix until just moistened (it will be lumpy). Pour about 2 tbsp of dough into the prepared muffin cups. If using a 12 muffin pan, you will probably need to make two batches.

Bake the muffins for about 20 minutes (or until they get browned on top, test with a skewer) and transfer the muffins to a cooling rack.

Serve warm.

My notes about the recipe:

These muffins keep well in freezer for about one month but they don’t usually last that longer here :P.

I am a super fan of cheese and these muffins are one of my favorite way to get a rid of cheese leftovers when we have them. You can go vegetarian and omit the meat from the recipe. Adding some other herbs would be interesting too.