Here we have steamed rice, vege stir-fry with carrot, snow peas and baby corn, half a boiled egg and a cup of blueberries. Really hit the spot. Thanks to the Giant for taking the photo today, my phones been acting up lately, might have to save for a new one...
A ton of fruit and veg, a massive strawberry, cherries and blueberries, and a wee stir-fry (baby corn snow peas, mushroom and chilli).
Above we have a mixed vegetable stir-fry with snow-peas, baby corn, mushrooms and onion. They were fried in a little oil and chilli, garlic and soy sauce were added near the end. The dessert had black and green grapes, kiwi and sliced plums.
This picture was taken in work, and if I had been less hungry I would have mixed the sections a little to show all the ingredients, but hindsight is 20/20, I'll just have to remember for next time.
The photos really make it look like there was a lot less variety than reality, you can just spot a little kiwi in the top, but the stir-fry looks like pure corn and snow-peas.
I'm not very hungry today for some reason, so I had a snack rather than a lunch. Above we have sliced halloumi and asparagus. The cheese was fried and I blanched the asparagus before tossing them together with a bit of pepper (no salt though, the cheese was plenty salty already).
It really doesn't look as good as it tasted. Though it does look kinda happy, in a creepy way...
For the cold weather I went for a warm, rich mushroom risotto, followed by a ton of grapes, and a banana for later on. Simple and tasty. Well the fruit was simple, the risotto took ages, but that's just how risotto is. Love to use grana padano in my risotto, it gives it a really rich, creamy flavour, got to stick to small portions though; butter and cheese aren't exactly low-cal.
I do occasionally wake up and think to myself 'I cannot be bothered cooking anything today'. Often I rely on grabbing items from my stash, or leftovers from the fridge, but sometimes there just isn't anything there, in these situations I do what most of us do, opt for a bland pre-packed meal.
I had gluten-free macaroni and cheese, which I kicked some life into by adding chilli powder, garlic granules and onion granules to prior to cooking. Even with spice added it was bland, and oddly had very little cheese taste, ah well, serves me right for eating ready-meals. On the plus side I enjoyed my sides of cherries, dried berries(blueberry, cranberry, raisin) and a few butterscotch chips (which I didn't finish, they were really sickeningly sweet).
I promise that the next post will be an honest to goodness bento and not just a lunch!
This is the second post for today,so be sure to check the earlier one out, It's for the bento 101 course over on Just Bento.
Assignment 2a : To see what my lunch (dinner really) looks like in 2D (on a plate) and 3D (in a bento). Though I have to admit how it looks isn't bothering me as much as the smell taunting me as I try not to eat it before the photographs are done...
Top is my layered pasta bake, cheese and broccoli pasta bake topped with tomato and vegetable sauce. Next we have my dessert/snack plate, I'm a terrible grazer so to stop myself heading for junk I tend to sort out a wee plate of fruit either fresh or dried, or vegetable sticks with hummus. Something tasty to munch on just, red and green grapes and a carrot in sticks.
The majority of my meal fitted in the box (I used a takeaway carton, approx 600ml), that's including most of my snacks. There are more carrot sticks under the cups of fruit. My lunch would fit easily with sides/snacks, but I have extra here as it's my dinner rather than lunch. Below are the few extras which didn't fit into the box. Not as bad as I was expecting, I think with a bit of baran instead of the cups it all would have gone in easily. Also I'm regretting having pasta twice in one day, should have mixed it up a bit and had something different, though my own tasted a lot better than the ready-meal. Leaning towards salad over the weekend, but if the weather stays dark and damp I guess I'll have to go for a nice curry or chilli instead. Lets just wait and see...
Once more we have a lunch, not a bento. There was a bento version but sadly it went off to work with the giant before pictures were taken...
On the bright side I can confirm that gluten-free pasta has not been noticed by the giant or I as being different in texture compared to normal pasta, however it is lacking in taste, so I think thick flavourful sauces will work better than simple garlic, herb and olive oil dressings.
Vegetable Pasta sauce
1 large white onion
1 red pepper
1 green pepper
large handful mushrooms
1-3 cloves garlic (depends on how much you like garlic)
1 carton passatta
2 Tb tomato puree
salt and pepper
Heat a large saucepan over medium heat, with a little olive oil in it.
While the oil heats, dice the onion, then add to the pan.
Dice the peppers, keeping an eye on the onions so they don't burn.
Add the peppers to the pan and allow everything to colour while finely mincing the garlic.
Add garlic and herbs, if using dried herbs 1/2 tsp each, if using fresh herbs then a small handful leaves finely chopped.
Once garlic is fragrant add passatta and tomato puree, give it all a thorough mix.
Let simmer for 20-30 mins , stirring occasionally.
Salt and pepper to taste, and serve.
Can be eaten hot or cold, and best served with a little Italian hard cheese sprinkled over the top.
Spicy veggie tofu, a bowl of rice and a little sachet of miso soup. I love a big lunch for work, can be a bit tiring on my feet all day so a wee pick me up is awesome.
What's also awesome is my samurai bento box (from the giant of course), just seeing him waiting on me in the fridge really perks me up even before I get a look at my lunch. Also a nice bright morning was great today, pity it was followed by a short sharp shower of hailstones in the afternoon...
I love strawberries, even though they're out of season I spotted them on offer and had to have them. For some reason I can't stand strawberry-flavoured anything though, absolutely turns me.
Anyhow, here we have strawberries, half a three egg tamagoyaki, steamed rice with shichimi togharashi on it ( I love a hit of spice in the winter) and some broccoli. Simple but good.