Howdy, doodies. I’ve got a couple new bentos for you this morning. This blog is turning into a bento based one right in front of my eyes; I can’t stop it. I’ll post other things, I promise!
I should be getting batteries for my digital camera, soon. The photos are still poor quality, but they’ll be better than cell phone snapshots, I’ll tell ya that. Anyway, here are the bentos:
Top: Strip of seaweed (purchased at Walmart in the international isle; they have wasabi and miso soup mix, too), plastic fork; Left: Mandarin orange salad with chicken shreds (very easy and very yummy); Right: pickles and banana pepper slices, rice noodles for salad, Long John Silver’s malt vinegar packet, salmon onigiri
Left: Mandarin orange salad with rice noodles, little hand-made cucumber and carrot sushis (my first sushi, and looking at them up close, it’s quite obvious), onigiri with mandarin orange center (I was rushing, couldn’t think of anything else); Right: Apple chunks, soy sauce container, leftover cucumber and carrot sticks from sushi, (nasty) Dollar-Tree-soy-sauce-marinated tofu; Bottom: The usual nori strip and sauce packet or two
So about my nasty tofu. The tofu itself was fine; did what it was supposed to, absorbed the flavor. I got it at the same local Asian market that I got my glutinous rice from. However, marinating it overnight in a soy sauce/sugar mix was not wonderfully planned out. Yeah, nasty. I’m the kind of person who almost always eats everything I have in front of me, and there were definately some leftover chunks to throw out. A few of my poor friends grabbed some bites — I tried to warn them!
Take this lesson from me: don’t marinate tofu overnight in Dollar Tree-bought soy sauce and sugar. Just don’t do that.
Moving on. A few nights ago, I made dinner again. This time: pasta and meatballs (it was going to be spaghetti and meatballs, but we seemed to have no spaghetti in the pantry, and had to make do with curly pasta). I got a nice Tyler Florence recipe from FoodNetwork.com for the meatballs, but just used storebought pasta and sauce. Guess I should’ve made nice sauce, too, but we only had stuff for the meatballs, to my knowledge.
Anyway, they were pretty good. Not incredible, but they didn’t completely fall apart or anything like that. I don’t wanna post the recipe and claim it’s mine, since I got it online, so I’ll just post a link: http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-and-meatballs-recipe/index.html
I omitted the mozerella in the center, ’cause we didn’t have any on hand, and didn’t make the sauce he has on there. It’s relatively easy and worth trying — just make sure you have an oven-safe skillet before you start.
Well, that’s all I’ll go on about for this morning. Seeya foodies.
Moo Goo Gai Panda 