Touch of Nectar











Meatballs are one staple thing I keep in the freezer. I often add shredded zucchini or yellow squash to them in an attempt to healthy them up.

Then I was sent this sample.

Mostly made of soy. One of the suggestions on the label said it could be mixed with ground beef for a healthier burger.  Well now. Ground turkey was on sale this week for buy one get one free and I intended to make meatballs anyway… Perfect.

It certainly doesn’t look like much right out of the package.

I added two pounds of ground turkey and one egg. It made lots of meatballs!  I put 5 packages of 10 each in the freezer. Yay me!

The meatballs turned out very nicely. You can’t tell I added anything to them and they have a nice dense texture.



{September 1, 2011}   12 Minute Bento – Step by Step

Yeah, yeah. It’s been awhile. I know.

 I am getting very excited because the kidling starts “real” school in about a week and she’s decided that she wants me to make her a bento for lunch each day too. So now I’m all inspired and I decided to take photos and time myself while making today’s bento.

Get out the food.

Get out the tools

Make onigiri. I used a pouch of salmon to stuff them this time. 1/2 a pouch for 2 fairly large rice balls.

Add stuff. Here I’m filling in with cherry tomatoes and a cucumber salad. The salad is tucked into a silicone lined paper cup. There’s a bit of fried, seasoned tofu tucked in the box too. I also topped the rice with a vegetable furikake (seaweed sprinkles). We’re half done! 7 minutes on the clock…  Yes those are picked onions (delicious!) but they didn’t make it into today’s box. Back into the fridge they went.

The rest of the bento.  More fried tofu and a silicone cup to hold a wet salad.

And finish it off.  Beet and orange salad. Pickled daikon and carrot. And I tucked a couple more cherry tomatoes in there too.

I’m having a cut up peach for dessert. Not sure if this counts as a bento, but it IS in a bento box. 🙂    12 minutes start to finish. Another minute or so to put everything away. Easy peasy!



Restocking the freezer this week.  Some doubling up on recipes throughout the week.   Ground turkey is on sale at Safeway for buy one get one free, so I’ll be making a HUGE batch of meatballs to freeze. I also want to restock my freezer with roasted red bell pepper and tomato soup.  I might throw some beans in the crockpot for some sort of freezable stew later this week too. I bought a giant package of chicken breasts, so those will go in the freezer in at least 3 different marinades. (to be determined)

As of today, I am at 99/365 recipes. As always, these are in no particular order.  (Already changing the menu since I forgot a few things at the store last night…)

Sat 26 Shrimp and Snow Pea Stir Fry – Cooking Light 04
Steamed rice, dumplings (freezer)

Sun 27 – Mini Meatloaves – Cooking Light 2004 (make double) and Twice Baked Potatoes (make at least double. hubby loves these)

Mon 28 Pork Chili with Greens – 1001 Slow Cooker  and Sweet Corn Cheddar Pancakes From Asparagus to Zucchini

Tue 29Sage Stuffed Chicken Breasts – George Foreman Green Beans (wondering if this would freeze well?)

Wed 30 – CORN/Leftovers night (might change since I won’t be around this weekend to cook)

Thur 31 Pork and Fennel Ragu – Cooking Light 2004 Rice, Bread, Salad

Fri 1 – Off to Canada! I’m teaching a 4 hour backcountry cooking class. So not ready! Hubby and kidling to eat leftovers or eat pizza.

BreakfastsStrawberry Cinnamon Muffins – Cooking Light 2005 and Ginger Dessert Waffles – Spices of the World

LunchesGreen Apple Salad with Mustard Vinaigrette – Cooking Light 2004 and  Tarragon Tuna Salad – Spices of the World and and Potato Salad with Parsley and Chives – Cooking Light 2004 (for hubby. Didn’t get made from previous menu) Slaw of some sort? I have green cabbage to use up.

Dessert Applesauce Cake Spices of the World (made with home canned applesauce) I also picked up an angelfood cake at the store – to be served topped with Cool Whip and home-canned berries.



{April 2, 2010}   Back to Bento!


Back to Bento!

Originally uploaded by dicentragirl

After a long pause from doing bentos I’m back! This one is just some dinner leftovers paired with whatever else I had in the fridge.

Rice with teriyaki furikake.

Sweet potatoes, meat balls, broccoli, yellow squash, radishes and carrot slices.

Healthy lunch!



{January 4, 2010}   Quick Bento

Quick Bento

Originally uploaded by dicentragirl

This took about 8 minutes, start to finish.

Rice with teriyaki furikake. This would have been a vegetarian bento, but there is fish in the furikake.

On the right: squash balls, quails eggs, carrots, heirloom cherry tomatoes, snow peas and quick daikon pickle.



{December 31, 2009}   Pretty Bento


Pretty Bento

Originally uploaded by dicentragirl

No theme today, just pulling out whatever is in the fridge. It’s pretty though, isn’t it? And vegetarian!

That’s one of my New Years resolutions. Eat more vegetarian and vegan meals. Lunch is the perfect opportunity since I don’t have to share… bring on the quinoa! The chickpeas! The tofu! And mushrooms. Lots and lots of mushrooms… Nom! But I digress… Back to the box.

On the left: raspberries, baked savory tofu, heirloom cherry tomatoes, quails eggs and squash balls (based on this recipe)

On the right: yellow bell pepper and rice squares

I also have some banana yogurt and sliced kiwi for breakfast.

And since so many people have asked how long it takes to put my bento lunches together, I timed myself this morning. This box took 16 minutes, which includes getting everything out of the fridge, slicing veggies, packing the lunch, putting everything away and cleaning up.



et cetera