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Old 02-17-2011, 11:00 AM   #101
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Originally Posted by Leanne View Post
Ok, all my stuff has arrived. Time to play!
I have cooked and frozen lots of rice already. Do you ladies cook and freeze portions of your other dishes too? I would love to cook everything from fresh but there isn't always time.
Also I need to keep my meals very low carb. I have made my rice portions about 3/4 of the size of a "normal" portion. I'm guessing that is the main source of carb usually found in the box?
I am just loving all this.
Thus far, I've only frozen the rice. I'm just starting on this, too. Rice or noodles for the carb. You can try buckwheat soba noodles for a very low carb dish.

I'm having fun, too!
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Old 02-17-2011, 11:03 AM   #102
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An empty bento box makes a satisfying BONK! when used to rap an insolent boy upside the head.
That's what I was thinking.
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Old 02-17-2011, 12:51 PM   #103
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Quote:
Originally Posted by Leanne View Post
Ok, all my stuff has arrived. Time to play!
I have cooked and frozen lots of rice already. Do you ladies cook and freeze portions of your other dishes too? I would love to cook everything from fresh but there isn't always time.
Also I need to keep my meals very low carb. I have made my rice portions about 3/4 of the size of a "normal" portion. I'm guessing that is the main source of carb usually found in the box?
I am just loving all this.
I don't know if you can find and buy these online. Purchased in Japan, I have some plastic containers just for you, Leanne. The round ones, including the 3/4 portion, is shaped like a bundt cake mold for even microwave re-heating. The lid has a pinhole steam vent that can be snapped open or shut.

You don't have to limit yourself to rice. I'm hoping LPB can come up with some ideas for baked bento carbs, like maybe cornbread...
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Old 02-17-2011, 01:07 PM   #104
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Originally Posted by spork View Post
I don't know if you can find and buy these online. Purchased in Japan, I have some plastic containers just for you, Leanne. The round ones, including the 3/4 portion, is shaped like a bundt cake mold for even microwave re-heating. The lid has a pinhole steam vent that can be snapped open or shut.

You don't have to limit yourself to rice. I'm hoping LPB can come up with some ideas for baked bento carbs, like maybe cornbread...
Those containers sound perfect. I'll have to look out for something like that. I'll see about getting those soba noodles too.
I have never had cornbread even when I've visited the U.S. It would be good to try it.
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Old 02-17-2011, 05:07 PM   #105
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Those containers sound perfect. I'll have to look out for something like that. I'll see about getting those soba noodles too.
I have never had cornbread even when I've visited the U.S. It would be good to try it.
Cornbread is easy to make and you'll love it. It's simple enough to make from scratch, and even simpler from a mix if you have it available over there. Do try it, it would be a wonderful surprise for you and your family.
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Old 02-17-2011, 06:48 PM   #106
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@ spork - It was really yummy too. People have started to pop by my office just to see what I have in the little laptop lunch box!

@ Leanne - YAY! We need more Bento buddies. I'm thinking of making rice with an omelet tomorrow.

@ LP - We've been wondering where you have been.

@ PF - I know he keeps peeking. I really should make him a lunch!

@ Zhirara - Cornbread, not ambrosia, was the food of the Gods. Maybe I will rethink my meal for tomorrow!
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Old 02-17-2011, 07:52 PM   #107
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I really want to learn more about Asian flavors, but I've been trying to use up leftovers, etc. This weekend, my goal is to make rice and freeze it.

Tomorrow, I'll have an egg, lightly scrambled and filled with ham and cheese, some sauteed zucchini with hot pepper and soy sauce, grapes, clementines, and graham crackers for a snack. Pictures motivate me, so here is mine in hopes of motivating others as they have me.

Honestly, I'm not so sure how the zucchini and omelet will be by noon tomorrow. And there is simply NO way I'll manage to cook prior to going to work.


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Old 02-17-2011, 10:59 PM   #108
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[QUOTE=Kathleen;970404] I really want to learn more about Asian flavors, but I've been trying to use up leftovers, etc. This weekend, my goal is to make rice and freeze it.

Tomorrow, I'll have an egg, lightly scrambled and filled with ham and cheese, some sauteed zucchini with hot pepper and soy sauce, grapes, clementines, and graham crackers for a snack. Pictures motivate me, so here is mine in hopes of motivating others as they have me.

Honestly, I'm not so sure how the zucchini and omelet will be by noon tomorrow. And there is simply NO way I'll manage to cook prior to going to work. [/QUOTE]

Great color, Kathleen!

I'm being lazy for tomorrow, have to go to bed early and get up earlier, so I'm taking a lasagna for lunch. Besides, it's my Friday! I'll be cooking up a storm this weekend.

I want to make some pickled daikon relish.

My Miso soup was good, but I erred on the side of not enough Miso, it was very bland, not just a little bland. Next time 2 tsp of Miso!
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Old 02-18-2011, 03:35 AM   #109
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Cornbread is easy to make and you'll love it. It's simple enough to make from scratch, and even simpler from a mix if you have it available over there. Do try it, it would be a wonderful surprise for you and your family.
No family, just me and my dogs . I must find a recipe for this! It sounds lovely. Is it fairly low carb?
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Old 02-18-2011, 10:39 AM   #110
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My first photo post... hope this works...

I bought this the other day at a Japanese market that makes bento boxes for mostly a university lunch crowd. Very traditional.

Nigiri are molded, nothing inside, nori-wrapped. The topping bits are furikake, salmon, and lemony shiso. Chicken thigh nuggets are kara-age. A forkfull of spaghetti barely coated in tomato sauce in a paper cupcake cup. Couple pieces of pickled cucmber from a jar. Root veggies cooked in oden broth are a carrot, yam, triangle of bamboo shoot, and a square of konyaku (a hardened gelatin made from a root called "devil's tongue"). And lastly, two pods of edamame.
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