Wednesday, January 20, 2010

Tri-Color Bento

I finally cooked something from my new cookbook, Bento Love. I wanted something with meat, but only had thick cut pork loin chops in the freezer. The recipe I used called for ground chicken; I just ground two pork chops in my food processor and followed the recipe. I actually doubled the recipe, as I prefer to cook for more than one meal. I actually got THREE meals out of this double recipe. Yay me!

Anyhow, it just involved mixing your ground meat with a broth made of soy sauce, mirin, and lots of ginger. You then cook it on low heat until most of the broth has cooked away and the meat has browned. Stirring regularly is required to keep the meat from clumping.

The next color of this bento is from scrambled eggs. You beat the egg with some water, sugar, and a dash of sesame oil. When scrambling, use chopsticks moved vigorously in the pan to create small "scrambles". The third color is snap peas. I subbed green beans that I stir fried with some garlic and olive oil. This meal was dinner last night, lunch today, and dinner tonight. I served it over brown rice. Healthy, hearty, and flavorful--this is something I will make again!

The really surprising thing is that no one at work made a comment about it. I guess it looked too normal and boring. :)

The other layer of my bento consisted of some Kashi Stoneground 7 Grain crackers and a feta cheese spread from Central Market. These might be my new favorite crackers. Check them out!

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