These little carrots never did get back on their feet as well as the others. It’s just that when we were letting Bigwig run around the yard back in January, he would go and munch up all the carrot tops before we could stop him. Pikko! I know they look small, but they weren’t all that tiny, just a few of them. On the side there’s some purple kale (which isn’t bitter, by the way), a wild tomato, broccoli, rice with pink and white sesame seeds, and some true baby carrots. You can read my reviews for Hawaiian Kine products so far. I used some of Hawaiian Kine’s Pineapple Glaze dressing as a dip, which has a bit of spicy kick to it and that tasted pretty good. So tart that my throat burned after eating them, hahaha! I cooked them though, so I figured I had to eat them. I wish I could say they tasted awesome, but parts of them weren’t fully cooked so they were pretty tart. This lunch includes something a bit odd for me, fried green cherry tomatoes!! If only I had 48 hours in a day or something! That and I’m reading a book and books tend to hook me in for days, sapping all my time. ![]() I find that I’m so freaking backed up on Learn 2 Cook stuff that I have drafts and drafts saved and just need to get around to putting the finishing touches. This was my lunch yesterday that I just never got around to posting last night. I tried to buy 10 copies from Amazon, but they would only let me buy 8, and now apparently I’m just not allowed to buy any more because there’s a limit. You can view my auctions throughout the week to see what I’m putting up for sale, including some of my used bento boxes and signed copies of Yum-Yum Bento Box. This week, I will be putting up several items on eBay GivingWorks to help raise funds that go towards GlobalGiving’s Japan Earthquake and Tsunami Relief. Thankfully, my Yum-Yum Bento Box co-author Maki and her family are okay, and so are the friends we know there. Add in the fact that my blog centers around something that originated in Japan and I’m one short little woman feeling just as helpless as the rest of you. Even though I was born and raised in the United States, my family always instilled in us pride in being born Japanese-Americans, so watching this unfold somehow feels closer to home than it usually does. It was a somber weekend as I watched along with the rest of the world the photographs and footage covering the devastating earthquake and tsunami coming out of Japan with increasing sadness. But making just one in a big oven isn't too efficient energy-wise, so.Posted by Pikko on in Vegetarian | 8 comments If you don't have a toaster oven, you can make this in a regular oven at 200☌ / 400☏ for about 10 minutes. Cook in a toaster oven for about 6 minutes, until bubbly and a bit browned on top. Top with cheese, and a little dried basil or oregano. Mix in the chopped vegetables, and then the halved or quartered tomatoes. Mix together the mayonnaise and pesto (you can leave the pesto out if you like). Dried basil or oregano or Italian Herb mixĮquipment needed: toaster oven, cupcake cup (aluminum or silicone).2 to 4 cherry tomatoes, quartered or halved depending on how big they are.Recipe: Cherry tomato and leftover vegetable gratin cup You can up the nutrients by adding chopped up leftover meat, more cheese, and so on. To turn this into a vegan one use a non-egg mayonnaise substitute and omit the cheese. You do need a toaster oven to cook them up fast, but for serious bento makers this is a really handy piece of kitchen equipment to have (see essential bento making supplies). ![]() ![]() I seem to always have jars of sauces spreads and pestos and so on around in the fridge - if you do too, try experimenting with them! I have used a 'light' mayonnaise here to halve the calories (50 calories per tablespoon, instead of about 100 for regular mayo), and added a little pesto from a jar to make it even tastier. Cooked mayonnaise sauce tastes very nice when cold, making it very suited to bento dishes. ![]() It's a very popular all-around sauce in Japanese home cooking. Cooking with mayonnaise may seem a bit odd, but it works very well. You could use the ever popular sweet pepper and onion confit too. Here I've used some leftover zucchini and frozen carrot and peas. Otherwise you can use any cooked or frozen vegetables you have on hand. The only thing you should have are the cherry tomatoes, which make their own sauce in a way. It only takes a few minutes to assemble too. This vegetable gratin in a cup is a great way to use up leftover vegetables in a tasty way.
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