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Post your favorite Bento box recipes - Page 2

post #16 of 23
Thread Starter 
Success! He ate all but one of the rolls. Much better results than with the sandwiches. As I initially thought I didn't want to refrigerate, I made the rolls with plain rice. But now I'm thinking I'll start adding carrots, cucumbers, tuna, smoked salmon, etc. and use the ice pack. Yes, a kid's lunchbox thread... Today is a rolled omelette with prosciutto in the middle, and Greek yoghurt with a little maple syrup (from Quebec). My Japanese friend had told me about the "saucy" condiments, as she called them. I'll see if my local store carries them.

EL72, I can well understand your child being exhausted. I think these schools are much more demanding on the children. Ever since our son started, he goes to bed before 8pm and is asleep in seconds. We had "back to school" night for the parents yesterday, and after seeing the curriculum and the daily routines, I am even more comforted in the thought we made the right decision. Is your son's teacher French or Canadian, Belgian, Swiss, Western African...?
post #17 of 23
Quote:
Originally Posted by Fabienne
EL72, I can well understand your child being exhausted. I think these schools are much more demanding on the children. Ever since our son started, he goes to bed before 8pm and is asleep in seconds. We had "back to school" night for the parents yesterday, and after seeing the curriculum and the daily routines, I am even more comforted in the thought we made the right decision. Is your son's teacher French or Canadian, Belgian, Swiss, Western African...?

Omelette sounds good (cold?). The schoolday ends at 3:45pm for the French public schools and that is one of the reasons that motivated us to send him there. The English schools end at 11:15am for the kindergarten kids - wtf? What can they do in a couple of hours in the morning? And then you have to pay for day care for the rest of the day or he goes home with his nanny.

3:45pm is a bit late but they can nap in the afternoon, although my son wasn't comfortable enough on his first day to sleep there. I had to keep him awake on the car ride home. I am sure that within a few days, they won't be able to wake him. This morning he didn't even look back after he took his teacher's hand and gave me a kiss goodbye as I dropped him off.

Not sure but I suspect his teacher is from Roumania (definitely Eastern European) based on her accent and name (Magda). As would be expected, the school is very multicultural with lots of Africans (Western et Maghrebins), Haitians, Asians (Vietnamese...), Eastern Europeans, French Canadians...
post #18 of 23
Quote:
Originally Posted by Fabienne
Yes, a kid's lunchbox thread...

tomorrow, watch out for the "bringing the kids to football practice thread"
post #19 of 23
Quote:
Originally Posted by Get Smart View Post
I used to date a Japanese gal (from Japan, spoke almost no engrish) and she lived with me for 2 years....she'd get up early and make me a bento lunchbox which consisted of items like beef wrapped asparagus, various cut sushi rolls, beef and potato croquettes, various veggie assortments and pickled radishes, a slice of that spiral roll cake that's so common at Japanese markets, etc. The beef wrapped (use koma-giri or thinly sliced sukiyaki/shabu beef) asparagus is a winner. You can also wrap asparagus with bacon for "pork wrapped" variety. And pack it with dipping sauce (I like Ponzu).

i hate you.

post #20 of 23
post #21 of 23

I sometimes make vegetarian kimchi to bring to school. Here is the recipe:

 

2 heads of Napa Cabbage (cut to your preference) 1 large daikon radish (shredded) 1 bunch green onion 3 cloves of garlic 2 tbsp salt 1 1/2 tbsp red pepper juice from 2 lemons

 

Make sure that everything is sterilized (bowl, hands, and jars). Mix ingredients in a large bowl, squeezing the vegetables as you go. Eventually there will be a fair amount of juice in the bowl from the vegetables. Pack the vegetables in mason jars, making sure there are not any air bubbles and leaving about a 1/2 inch from the top. Pour the remaining juice over the vegetables making sure they stay submerged in the juice and loosely screw on the lids. Set them aside for about 3 days, check by taste to see if you want to ferment the vegetables any more. If they are to your liking, seal completely and store in the fridge.

 

This made about 4 pint sized mason jars full of kimchi. You can change up the vegetables depending on what you have on hand (I have made it without daikon, with carrots and cucumbers).

post #22 of 23
we get fried salmon with rice quite often and use the leftovers (make sure to make a lot) for onigiri - filled rice balls.
i've found that pudding rice is excellent for this and way cheaper than sushi rice. just coook them in water. when making the rice balls keep your palms wet to avoid rice sticking to them and squeeze very hard.
we don't wrap them in nori, but occasionally roll them in roasted sesame seeds.
another thing I learned from my father in law is to make something that may translate to 'yellow strings'. it's basically very thin omelettes (eggs, mirin and ajinomoto) that are rolled and sliced thinly to form the strings. pretty easy to make and great looking and tasting.
post #23 of 23
splendid table had an interview about bento boxes today here is a recipe http://www.publicradio.org/columns/splendid-table/recipes/chicken_balls_in_teriyaki_sauce.html
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