"Instant" Soup

I was told the man needed more protein in his diet. So be it.

I had planned to make a soup using oven dried/roasted cherry tomatoes and some carrot & celery sticks, which I would dice and add to the soup. Instead, I opened a can of chicken broth, added another can full of water and a fat bullion cube.

The diced carrot & celery went in, along with about a half cup of lentils. Seasoning was oregano, black pepper, red pepper flakes and ground cumin & coriander. Simmered until the lentils & vegetables were tender and added about a half cup of barley. More simmering and what the hey, I added a few pieces of the dried tomato anyway because tomato is wonderful for perking up a bland soup.

Tasty.

Into containers it went and into the fridge for reheating. Alas, I forgot to bring some to work with me for my lunch. I hope the man enjoyed some himself and is boosting his protein with lentils & barley.

I'll ask him.

Quotable quotes; in the category Maybe I Can't Paint But I Can Make Soup!

"A first-rate soup is more creative than a second-rate painting." Abraham Maslow

Not Leftovers - Reincarnation!

Do you save all those packets of ketchup, mustard, soy sauce and other condiments that come with your take out order? I know I do. I often use the ketchup when I just need a spoonful or so if I 'm making baked beans, cocktail sauce or something else requiring "just a bit". I usually don't even keep a bottle of ketchup in the fridge - unless my packets are all gone.

I also keep packets of soy sauce, egg roll sauce, taco sauce, barbecue sauce, honey mustard and just about anything else that I haven't used up with the meal. They come in handy.

Today, I'm trying an experiment. Some time ago we had tacos and there were many packets of red & green, mild & hot taco sauce left over. A couple days ago we had take out chicken and nearly half of it was left. Yesterday I made rice pilaf (think homemade Rice-A-Roni if you're unfamiliar with this dish). Today my lunch is going to be Arroz con Pollo en salsa verde (rice & chicken in green sauce).

I got out my trusty lunch crock reheating machine - read about this little wonder here, here & here - and added the leftover rice pilaf. Chunks of leftover chicken went on top and a couple packets of green taco sauce from the Bell of the Taco, popped on the lid and plugged it in. In a few hours - piping hot chicken & rice in spicy green sauce!

I think I'll write a book & call it The Ketchup Packet Cookbook and include all my recipes that rely on packets of leftover condiments. I'll let you know how it goes.

Quotable quotes; in the category Food For Thought?

"Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart."  Thomas Fuller

More Than Just A Sandwich! Restaurant Review

There is a restaurant in Park Ridge called Panino's. According the the free online Miriam Webster Dictionary a Panino is usually a grilled sandwich made with Italian bread.

To be sure, Panino's serves a variety of sandwiches, some of them grilled and some on Italian bread. And they serve much, much more.

I often go for the Blue Cheese Burger, a favorite of mine, and so filling I often share a burger & fries (or soup) with a co-worker. Eating the whole thing leaves me unable to contemplate dinner later in the day so . . .

The burger is very good - well cooked to order and dressed simply with lettuce, tomato, sliced onion & pickle slices on a grilled bun, the bun hearty enough not to fall apart and tender enough to be bitten easily. The fries are the sort that are coated. Not my favorite but I'll take them if the soup is not one of my favorites.

Ministrone and a delicious Cream of Chicken soup are available every day, with a third "Soup of the Day" which changes seemingly at random. All the cream soups are good. The Tomato Basil with Rice is exemplary. Order a hunk of Italian bread & butter with a bowl of soup for a light but satisfying lunch.

Other burgers, all in the $8 - $9 range, include Mushroom Swiss, BBQ & Cheddar, BBQ, Bacon & Cheese and one with Avocado sauce, Bacon, Jalapenos & cheese. All come with fries or soup.

Sandwiches include the ubiquitous Italian Beef, a couple subs, a wrap or two and several versions of a steak sandwich. I hear "Da Pot Roast" (both the sandwich and the dinner) is to die for.

The salads are beautiful, generous and varied. Greek, Caeser, Chopped, Caprese, and Antipasto are only some of them. The greens and vegetables are fresh and crisp, the toppings ample and the dressings delicious and served on the side. From $3.50 for a side to $9 for the salads including breaded or grilled chicken they're worth the price.

Typical appetizers include fried mushrooms, baked clams, chicken wings and calamari as well as mussels and toasted ravioli. Two pages of pizza include Chicago & East Coast style, Pan, Stuffed, Artisan Neopolitan and Calzones. Name your poison and they'll make it fresh for you. Thin slices and "Grandma Pizza" slices are available at lunch for $3 to $4 each.

Paninis, Tostinos and Timpanos (a sort of stuffed pasta pie baked in a pizza crust with cheese) are also on the menu, as are dinner entrees ranging from pork chops (breaded or grilled) to skirt steak to pot roast, shrimp & ribs and chicken, BBQ or fried. Italian dinners include chicken or eggplant Parmigiana, Vesuvio, Marsala and Saltimbocca. Pasta dinners, too numerous to mention, range from spaghetti to ravioli to lasagna and everything in between, including seafood choices.

Fresh baked bread is served during dinner. A recently introduced wine list includes several reds, whites, Italian and other beers, sparkling water and soda pop. Catering, Lunch & Daily Specials and delivery are all available.

The Park Ridge location of Panino's is open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Sister locations include one on Broadway in Chicago and one on Dempster in Evanston. Visit their website at www.paninospizzeria.com or the individual web sites for more information or to view the full menu.

Quotable quotes; in the category Don't Worry, You Won't Go Hungry!

"And I don't cook, either. Not as long as they still deliver pizza."  Tiger Woods

Effortless Bento - Book Review

I was asked to read & review a new bento book and happily agreed. Effortless Bento, edited by Shufu-no-Tomo, is among the newest bento books on the market.

Exhaustive & encyclopedic, this book includes information on all aspects of bento making from choosing a bento box & keeping it clean to choosing & preparing foods ideally suited for a bento lunch. Tips for freezing uncooked foods are included as well, and there is even a section on sterilizing your bento box.

The "Effortless" part of the title refers to the numerous dishes that can be prepared in multiple servings and frozen or refrigerated for later use. Shelf life is indicated for each recipe as well as thawing tips (some foods can be packed frozen and allowed to thaw in the bento box) and reheating guidelines.

The layout seemed confusing at first, but after a second read I understood the sense of it. Frozen foods are presented first, sorted by type of meat (pork, chicken, seafood, beef), then refrigerated foods, similarly arranged. Each section starts with a few full bento lunches, including photos of the finished meal. Recipes for the dishes shown, and for others, follow.

Next is a section of side dishes, arranged by color. In bento making, including foods from five different color groups (red, green, yellow, black & white) is considered essential for good nutrition. This is followed by a section of easy to make pickles and convenient store-bought sides.

Recipes include step-by-step instructions, numerous photos and extra tips to ensure success. Also included are tips for packing wet foods, side dishes, sauces and "extras". Recipes for many "standard" or favorite recipes are here as well as some that may be new to you, as they were to me.

What's missing is a glossary of Japanese foods & equipment such as agar, certain vegetables, a Japanese omelet pan, and information on where they can be found. If you live in an area where Asian markets are plentiful you should have no trouble. A little research online or at the library can help you become familiar with these foods & techniques. That said many of the ingredients should be easily found in most supermarkets.

If you're looking for cute animal faces, apples cut into rabbits, hot dog octopi or sandwiches in the shape of cartoon characters you won't find them here. Instead you'll find simple, substantial bento lunches that will appeal to the adult appetite as well as to kids.

For someone new to bento making, this may be the only book you'll need. My guess, though, is that you'll want to add to your bento library as you gain experience and become more adventurous. If you are familiar with bento already, consider this a good addition to your collection.

Pilaf

I have been making pilaf a lot lately. It's a strange thing about pilaf. I love it. I have eaten it all my life. My mom made it all the time. It's about the ONLY thing I have not been able to make successfully. Until lately.

I don't know what I'm doing right.

My sister in law makes amazing pilaf. As good as or better than mom's. She claims hers is not very good, that her sister's is better. I don't know about that. The only time her pilaf did not come out well was at Thanksgiving. They did not have any bullion (or some other key ingredient). I suggested using some of the broth from the roasting turkey instead. The pilaf that day was terrible.

Well, I have watcher her make it several times and hopefully picked up a few tips. But be warned - I don't make it quite like she does. For one thing, I add onions, which she does not. For another, I toast both the rice AND the noodles. She toasts only the noodles, adding the rice later. No matter. Here is how I have been making it lately. Give it a try.

Dice an onion fairly finely and saute it in butter over medium heat until translucent & beginning to turn golden (I usually use olive oil or canola oil instead of butter but do what you wish). Use a heavy bottomed pan.

Next, add rice & noodles. I usually use a scant cup of rice which makes enough for supper for 2, and for leftovers the next day.  Add a similar amount of noodles. If you use the type that come in little round curled up "nests" use 3 or 4. Otherwise I'd say 3 - 4  "handfuls" of thin egg noodles - the kind sometimes called vermicelli that are much thinner than spaghetti.  Slew these around in the oil or butter until the noodles are toasty brown.  I said brown.  Not tan, not beige, brown. The browner the better - just don't let them burn. You can season this with herbs and/or red pepper flakes if you wish.

Now add water, broth, stock or what have you. I use water with a spoonful of chicken bullion, or stock or broth, if I have any on hand. Add anywhere from 1 1/4 to 1 1/2 times the amount of rice.  If you used a cup of rice, use about 1 1/4 - 1 1/3 cup water or broth.  You will have to experiment a bit here since your "medium heat" might be hotter or cooler than mine which will affect cooking time and the amount of water lost to evaporation.

Bring to a boil, reduce heat to a gentle simmer, cover and leave it alone for 15 - 18 minutes. Don't lift the cover to cook, just trust it to do things right.

Here is the secret. Are you ready?  Uncover the pilaf and place a folded kitchen towel (NOT a terry cloth one - one that is like a feed sack) over the pilaf, place the cover snugly back on the pan and move the pan off the heat.  Leave it for at least 10 minutes. 15 is even better. This allows the rice to steam and to finish cooking completely. Don't omit this step! I often stick the pan in the oven (as long as it's not turned on) to get it out of the way while I finish cooking the vegetables or whatever else needs finishing.

Ready to eat? Uncover the pan, remove the towel and fluff up your pilaf with a fork or spoon.  You should have a pan of fluffy rice flecked with dark brown noodles. The rice should be tender, the noodles not mushy. Did you do it right? If not, don't worry. Just try again with more or less water, higher or lower heat, longer or shorter cooking & steaming times. If you're lucky, you'll achieve delicious pilaf perfect for serving with anything or just on its own.

P.S. leftover pilaf is great for stuffing peppers, stir-frying or reheating just as it is. Corn, peas or leftover cooked vegetables can be popped into the pan last minute and covered for a bit just to heat through.

Quotable quotes; in the category; You Gotta Have Rice!

"Without rice, even the cleverest housewife cannot cook."  Chinese Proverb

Bento!

It's been a long time since I posted about bento - mostly because I have not been making or eating them (except in my mind).

Here is a sort of "fusion" bento I made which was quite tasty and attractive.  Since we "eat with our eyes" looks actually ARE everything!

The bento contains, clockwise from upper left, mini ham & cheese sandwiches on homemade bread; a "kinpira" of sliced carrot, peppers & onions cooked in sesame oil with mirin, red pepper flakes, sake & soy sauce; a Japanese style potato salad - potatoes & carrots doused with a little mirin, rice vinegar, a pinch of sugar & salt, then dressed with mayonnaise and garnished with oven roasted tomatoes; and sliced nectarine.

I had intended to add a few boiled edamame but I forgot until it was too late.  As it was, I could only finish half the potato salad & kinpira.  I kept the leftovers for the next day & enjoyed them again.

Even though this bento is packed in a serviceable but plain plastic sandwich box, it's still pleasing to the eye as well as the stomach.  Enjoy your bento and let me know what  you had!

Quotable quotes; in the category If You Ain't Got This You Ain't Got Nothin'!

"A kitchen without a knife if not a kitchen."  Masaharu Morimoto, Japanese Chef

Picture This

Still no pictures - when I cook I want to eat, not take pictures.

I made some delicious pork chops last night.  I intended to make Tonkatsu, a Japanese pork cutlet pounded thin, dredged in flour, egg & panko bread crumbs and fried.  It's served with rice and shredded cabbage & is delicious.

But when I got home I did not want to go through all those steps.  Instead, I channeled my sister and made something based on a dish she made for me once. She roasted chicken in the oven and glazed it with honey & mustard.  Awesome!

Because it was nearly 90 degrees yesterday I did not want to turn on the oven. Instead, I cooked the chops in a skillet.  They were cut very thin and were boneless.  All I did was season them with a seasoning blend, sliced an onion thin, sauteed the onion in oil and added the chops.  I turned them until they were well browned all over and nearly cooked through.

A plop of grainy, spicy brown mustard went into the pan along with a hefty dribble of honey and a goodly splash of whiskey.  I stirred it all together and kept turning the chops until they were coated with the glaze and cooked through.

These would be good with anything - rice, scalloped or mashed potatoes, and any kind of green vegetable.  Try them and see if you like them.  A quick and easy week-night main dish!

Quotable quotes; in the category Don't Talk With Your Mouth Full, Just Keep Eating!

"You can never put too much pork in your mouth as far as I'm concerned."  Lewis Black, Comedian

Sourdough

I've always been fascinated by sourdough bread.  Not sure why as I've also never been successful in keeping it alive or making good bread from it.  That has all changed.

I decided to try again and, as is my wont, threw all the instructions out the window.  I mixed up a little bit of flour and about the same amount of water with a tiny pinch of yeast and a bit of sugar.  No measuring.

I let it stand awhile then stuck it in the fridge.  Every couple days I took it out, let it warm up, stirred in another spoonful of flour and of water and stuck it back in the fridge.

After about a week, I decided it was time to bake.  I removed the starter from the fridge, added approximately equal amounts of flour and water, about the same amount as was already in the bowl, stirred it up and let it work while we went to church.

When I got home I put about half the starter back in the fridge and to the rest added more flour, water, oil, salt etc.  I meant to add a little sugar but I forgot.  Since bread really needs only flour and water (yeast helps it rise and salt makes it taste better) I figured I was okay.  Also, I pulled out a cookbook and read that I should have removed half the starter first, then added the fresh flour & water to the remainder to "feed" the starter.  I already told you, I was doing this my way.  I forgot about the book.

I kneaded the dough briefly, covered it with oiled plastic and let it rise all day in the (turned off) oven.  Finally, I shaped it into a loaf (sort of) and plopped it into a greased bread pan.  I wanted to make sandwiches with the bread and figured it would be easier if it was regular loaf shaped rather than "rustic" as is most sourdough bread.

Let it rise again, turned on the oven and baked until done & golden brown.  it worked.  The loaf did not rise substantially (note to self: more flour & water next time for a larger loaf) but it did brown nicely, sliced nicely and made nice sandwiches and toast.  I have been eating it for breakfast & lunch all week.

I wish I could show you a picture but alas, I never think to photograph my food until it's pretty much eaten so . . . maybe next time.

This weekend I plan to make another loaf of bread and, if I have enough starter, pizza dough.  I'll let you know how it goes.

If you'd like to give sourdough a try, read up on the subject.  Most cookbooks that have bread recipes at least give a nod to sourdough and websites featuring sourdough abound.  I cannot vouch for their authenticity or accuracy.  If you want to try what I did, just read this post again and give it a go.  All you have to lose is a little flour & water, time & patience.

Quotable quotes; in the category I Prefer Butter & Jam!

"'A loaf of bread,' the Walrus said, 'is what we chiefly need:  Pepper and vinegar besides are very good indeed.'"  Lewis Carroll from The Walrus and The Carpenter

No News

I have not been posting in a while either here or at my other blog, madKnews.  Some kind of change must have happened and I was not able to upload any pictures and without pictures, a food blog is pretty bland.  Apparently whatever was broken is now fixed so I'll tell you about my lunch today.

We had chicken for supper last night.  The local grocery store has "cheep chicken Monday" where 8 pieces of fried or roast chicken is only $5.99.  We got half fried, half roasted and I made mashed potatoes, gravy & green beans to go with it.

I don't have a picture of the chicken but I do have a picture of this little gizmo, which I love, and in which I am reheating my leftover chicken, mashed potatoes & gravy.  It works great and if you hate the microwave (like me) or don't have access to one this is a fabulous alternative.

It's a little "crock pot" which reheats but does not cook food.  Pop the soup, stew, spaghetti or whatever in the pot, plug it in and in a couple hours it's hot and ready to eat.  I posted about it before here and I noticed it's available at Amazon.com for about $5 less than I paid which was still a bargain!

Quotable quotes;  in the category That's Exactly What I Meant!

"and what is the use of a book", thought Alive, "without pictures or conversations?"

Lewis Carroll, Alice's Adventures in Wonderland

Poachers

It's been awhile.  I have been busy knitting, washing kitchen curtains (a process which takes a few weeks, apparently since they still have not been re-hung) and pursuing various other pursuits.

But I'm still eating.

I had been posting some quick & easy snack recipes suitable for "the big game" or virtually any other occasion over at my Facebook page.  They are all of the sort that involve buying an ingredient, putting it in a container with other ingredients and sticking it in the fridge for a few days to marinate before serving.  Or placing cheese in a baking dish and baking briefly before topping with slivered almonds toasted in butter & brandy.  Quick, easy and oh, so tasty.  I'll post some here later.

Today's recipe is for Salmon the way I usually prepare it.  Quick, easy, and oh, so tasty.  I don't like fish but we eat salmon often since the food police tell us we should.  I like it this way.

Slice a lemon or lime (or even a tangerine or orange) and place the slices in a skillet.  Season with a little salt & pepper and  any of your favorite herb or spice blends.  Lay the salmon fillets on the citrus slices, which helps prevent them sticking to the pan, and add water, broth, wine or a mixture of these to a depth of about an inch.  You can add chopped onion too if you wish.  Cover the pan, bring to a very low simmer and let poach about 10 - 15 minutes until done to your liking.

Meanwhile, prepare a quick sauce by stirring a spoonful of curry powder and some dill weed into a 1/2 cup of mayonnaise or sour cream (or a mixture of both).  Serve the poached salmon with the sauce and a side of green vegetables and pilaf or couscous.

I prepare couscous by sautéing onion in a butter, adding the couscous and sautéing until toasty.  For each cup of couscous add about 1 1/4 cups boiling water (and/or broth, wine or citrus juice).  Also, add a little grated zest from the lemons you used in the salmon recipe.  Cover and allow to stand about 5 minutes then fluff with a fork and serve, garnished with toasted chopped nuts and/or dried cranberries if desired.

If you prefer the oven method, spray a sheet of heavy duty foil with vegetable cooking spray and place the salmon in the center.  Squeeze a little lemon juice over and a bit of white wine, a dab of butter and your choice of seasonings.  Seal the packet and bake in a 400 oven about 20 minutes, open the foil pack and serve with sauce & sides.

Quotable quotes; in the category Yes I'd Love Some Salmon . . . And Anything Else . . .

"You ain't supposed to get salmon when they're swimming upstream to spawn.  But if you're hungry,  you do."  Loretta Lynn

Don't Be Chicken!

I love recipes that are fast and easy to prepare.  They can't just be fast & easy - they have to taste good, too.  Bonus points if they're REALLY tasty.  I think this fills the bill.

One of my favorite ways to fix chicken is to brine leg & thigh pieces in salt water for about 30 minutes, drain, and dredge in seasoned flour.  Place them in a foil-lined oiled pan, spray with vegetable spray and bake about an hour at 425.  Sort of a take on oven fried.  I sometimes mix a little cornmeal or bread crumbs in with the flour.  Easy.  For vegetables I sometimes cut up onions, carrots, celery & potatoes and strew them among the chicken pieces.

This version is even easier.  Don't bother with the flour.  Instead just drizzle the brined chicken & cut up vegetables with oil, dust with some bottled spice blend and toss well.  Spread in the pan and roast, basting about every 20 minutes with the pan juices to ensure a crispy skin.

Boy is this good.  When the vegetables are tender and nicely brown (toss them whenever you baste) the chicken is probably done and dinner is on the table in no time.

Vary the vegetables.  Include sweet potatoes or parsnips, or just use what you have in the house.  Add a green salad or a side of green vegetables and you have a very healthy meal.

Don't forget to save the pan drippings and bones to simmer for soup stock!

Quotable quotes; in the category Chickens Have To Live Somewhere, Even If They Don't Go To Church!

"Regard it as just as desirable to build a chicken house as to build a cathedral."  Frank Lloyd Wright

Today's Bento

Finally got around to making another bento - have been having too much fun with the Crock Pot Food Warmer and a sandwich maker I also brought in.  Note to self:  when it's time to remove the sandwich ignore EVERYTHING else including water delivery or mailman or sandwich will burn.

But I still love bento and often put myself to sleep imagining the next bento I'll be making.  This one looks tasty.  The mini meatballs were on sale and I could not resist (many bentos include mini "burgers" and this way I don't have to make my own).  Bonus points - they are fully cooked and require only reheating in sauce!

So today's bento includes leftover Jasmine rice, pan fried in the pan after making my favorite one-egg tamagoyaki; mini meatballs & mini sausages glazed in a mixture of soy sauce, mirin, sake, sesame oil, a little ketchup and a pinch of hot pepper flakes; carrot & gobo kinpiri simmered with onion, soy sauce, sesame oil, mirin and a pinch of sugar.  Gobo is burdock root and is a classic kinpira - we'll have to see if I like it.  It looks like an extremely long, extremely thin parsnip.

Also included is instant cabbage pickle (massage a chopped cabbage leaf or two with salt and squeeze a bit of lime juice over) with some red radish.  Tucked in between the tamagoyaki and the pickle is a daifuku - a sort of sweet rice cake with a dab of strawberry flavored filling.  I like them.

Sorry the picture is so bad - my camera has been giving me problems and this was taken with my less than ideal phone camera.  You get the idea.

Quotable quotes; in the category You Don't Have To Worry With Bento - It's Still Beautifully Arranged But They Use Chopsticks Instead Of Fingers!

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it."  Julia Child

Pork-Tastic!

Last time I blogged about this little guy.  It has certainly come in handy.  So far it has handled cream of tomato soup, cream of broccoli soup and cream of mushroom soup.  Yesterday it surpassed itself reheating some leftover barbecue pork (and will provide an encore performance today).

I have a very simple recipe for pulled pork.  I just cook it.  Well, it's a little more involved than that but not much.  I rub a pork shoulder (pretty much the cheapest cut and the best for long, slow cooking) with a spice rub.  You can make your own by combining approximately equal amounts of salt, pepper, sugar, paprika, and any other other herbs & spices you like - cinnamon, red pepper flakes, cayenne, thyme, cumin, you name it.  Or just buy a jar of your favorite rub or spice blend.

Rub the meat all over with the spice blend and lay it in a roasting pan lined with aluminum foil (for easier cleanup - optional) and place it in a 450ᴼ oven.  When it starts to sizzle, after about 25 minutes or so, turn it down to 275ᴼ.  After a couple hours, turn it down to  250ᴼ and finally turn it down to 225ᴼ.  In all, it will spend about six hours in the oven after which time it should be fall apart tender.

Of course, if it's summer or you're a die-hard grill master you can do this on the gas or charcoal grill.  Just be sure to monitor the heat and to replenish the coals as needed.  I prefer the easier oven method.  It's just as tasty albeit without the smoky flavor the grill contributes.

Shred the pork with two forks or let it cool a bit and pull it apart with your hands.  Wear gloves or the paprika will stain your fingers.  Mix in your favorite homemade or store bought barbecue sauce and you are in business.  I like to serve this on sandwich rolls.  Cole slaw and potato salad are great accompaniments, as are mac & cheese or baked beans.

Leftovers can be reheated with a little additional sauce in your lunch crock and you can have your barbecue all over again!

Quotable quotes; in the category Okay Maybe He Didn't Really Say It But Maybe He Should Have.  And If You Find It On The Internet It Has To Be True, Right?

"Barbecue is popular because it combines the maximum of temptation with the maximum of opportunity."  George Bernard Shaw

Tooth Hurty!

Well, I finally had the offending tooth pulled and a bone graft to boot (necessary as I plan to have an implant later to replace the lost molar).  Not my favorite activity, let me tell you.

What I did enjoy was finding new things to eat that require little or no chewing and a freezer filled with Dove Bars and Ice Cream Sandwiches, useful both as a food source and as a cold compress to help reduce swelling after a tooth extraction.

One thing I have really enjoyed is this little gizmo. 

It's made by Crock Pot and is a lunch warmer.  It does not cook food, it warms it to eating temperature.  Fill the inner container with soup, stew or (I'm hoping) spaghetti, lasagna, mashed potatoes & gravy you name it.  Plug it in when you get to work and by lunch time your food is hot and ready and you did not have to deal with a line at the microwave (or any body's grody mess) or the high prices at the cafeteria.

There are lots of reviews of this product here.  I'll add my $.02.  There is a little ridge near the top of the inner container where the plastic lid snaps in.  I found after the first use that some of my soup had worked its way into the groove and I had to wash it extra carefully to be sure it all came off.  The container is not non-stick (and I would not want it to be) so you may want to spray the interior of the inner container with PAM or vegetable spray before filling.

The instructions tell you not to place the item on certain surfaces.  Better be sure and get a little wooden cutting board or trivet to place it on while heating.  You cannot remove the inner container while it's full of hot food, so you may wish to move the food into another container (which you'll have to wash) or just eat form the whole thing.  I'm not embarrassed - no reason to be!

I figure if I use this thing even once a week I'll have gotten my money's worth.  I don't often bring in things that need to be reheated, but when I do I hate to use the microwave.  I don't know why, I just do.  This is a great alternative.

I also bought this little guy (mine's bright yellow) thinking I might toast my sandwich once in awhile instead of eating it cold.

I'll let you know how this works out after I give it a try.  Meanwhile, check out the Lunch Crock.  You might like it!

Quotable quotes; in the category That's A Joke, Son!  (Actually, It's A Riddle)!

Q:  What time is it when you go to the dentist?
A:  Two-Thirty!

Comfort Foods - No Really!

I've been having dental issues again this weekend.  Luckily my stock of pain relievers is sufficient.  Sadly, it looks like another root canal is in my future.  If there's anything I hate worse than dental work it's not being able to eat comfortably.  Luckily my experience with dental work is as sufficient as my stock of pain relievers, so much so that I am considering writing a cookbook of soft foods that can be eaten while in extreme dental pain.  Here are a few ideas you might want to try next time you have a cracked tooth or need a root canal.

Potatoes.  Mashed.  Obvious, right?  But to make them just a little more substantial, peel a few potatoes (if they are young or are red or white potatoes with thin skins, just scrub them) and cut in chunks.  Place in a pot with water just to barely cover and sprinkle in a little bullion powder.  Simmer until very tender, drain any remaining liquid and return to the stove to dry a bit.  Plop in a nice amount of butter, a pinch of salt, a grinding of black pepper and top with minced fresh or dried parsley or chive.  Stir with a  fork to smash and enjoy, being careful to chew only on the unaffected side!

Take out.  A bowl of egg drop soup from the Chinese restaurant on the corner is just the thing.  If you can chew at all ask for a couple of won tons (or steal them from the Big Guy's bowl of Won Ton soup).  To make this at home heat a can of chicken broth (or water & bullion) to a simmer.  Season to taste with a little soy sauce, hot chili oil or whatever you like.  Beat an egg and drizzle into the soup while stirring gently to make egg flowers.

Congee . . . sort of.  Congee is actually a very small amount of rice cooked in a very large amount of water until it's a thick sort of soup.  Not exactly gruel, not exactly porridge, more like cream of nothing soup.  It's seasoned with bits of meat, vegetable, and other things.  To make a similar version at home add a few spoonfuls of leftover rice to a cup or two of chicken broth or water & bullion.  Simmer until the rice is completely dissolved and the soup is thick.  You can beat an egg and stir this in if you like.  Season to taste (see above) and enjoy.  Remember to let it cool if your teeth are sensitive to heat.

Don't forget the old standbys like oatmeal, cream of wheat, farina or grits.  Just leave out anything that requires much chewing like whole raisins or walnuts.  Remember to let it cool a bit if sensitive to heat.

For something cool try small curd cottage cheese, jello, or pureed anything (think baby food from a jar).  Any cooked fruit (apricots, peaches, apples) can be pureed, sweetened and enjoyed warm or cold.  Or do the same with vegetables such as squash, peas or cauliflower.  Or just grab a few jars from the baby food aisle.  Nobody has to know.

After a day or two of these dishes you will be eager to make that appointment and get back to steak and salads.

Quotable quotes; in the category What Is This, A Joke?

Q. When is it time to go to the dentist?
A. Two-Thirty! (tooth-hurty).

I Call It Pork!

I made a pretty tasty dish for supper last night.  You might call it Buta-don.  You might call it Rice Bowl.  You will call it good.

As usual I rounded up several recipes and took my cue from the ingredients that crossed over and what I had in the kitchen.  It came out pretty good.  I'm including links to a few of them.  This was my favorite and the one I based my recipe on.  Here is another that gave me more ideas.

And here is what I did.

I had a couple pork chops in the fridge - not sure what cut they were - they each had a bone in the center and were rather thin.  I sliced them into thinner, bite size pieces and marinated them in a mixture of soy sauce, mirin, sake and a little sugar.  Being me I also added a little red pepper flakes and a drop of sesame oil.

I also shredded some cabbage because I had some in the house and because I felt like eating some.  Just a few leaves are enough, sliced as thin as you can and then put in a dish of cold water in the fridge to get crisp.

I also thinly sliced an onion partly because I have to use them up and partly because I like them.  Now all I had to do was heat some oil in a non-stick skillet, toss in the onion and toss in the pork (including the bones which had plenty of meat on them).  I sizzled this over fairly high heat until the pork was just about done and the onions nice and golden, then poured in the marinade.  Once it boiled I simmered it until it reduced and thickened to a syrupy glaze.

Serve a portion of rice in a bowl with a portion of pork and onions over it and a bit of cabbage (drained) on the side.  Very tasty, quick and easy.

Quotable quotes; in the category Better Serve Everybody Else First, Just In Case!

"There is luck in the last helping."  Japanese Saying

So What Am I???

Big guy recently bought a tub of chopped chicken liver at the market.  He had seen it for sale and promised himself some next time he went there, which was last week.  He said the chopped liver was good (I did not have any) but the texture was too fine.

We used to eat at Carson's Ribs in Chicago.  Alas, while there once was a branch in nearly every nearby city or neighborhood, they have all closed and only the downtown location (and one in Milwaukee, and one in Deerfield) remains.  Carson's is good but not good enough to double the bill with transportation and parking costs.  But we surely miss the complimentary and excellent chopped liver that was available in the bar.  Grab a plate and load up with rye bread, chopped liver and toppings of minced onion & egg.

Carson's liver was more coarsely textured.  Closer to what I used to make "back in the day".  We did not have a food processor so of necessity I mashed the poached livers with a fork for a chunky-smooth spread spiked with onion, butter & hard cooked egg.  Here's how to make it.

Dice an onion or two as fine as you like.  Saute in melted butter - use chicken fat (schmaltz) if you're kosher or if you prefer it - until onions are turning golden and are very limp.  Cooked longer, they will turn sweeter.  Add a good amount of chicken livers.  Cut them into smaller pieces if you wish.  Simmer until the livers are cooked through but are still soft enough to mash with a fork.  Season judiciously with kosher salt & freshly ground black pepper.  Meanwhile, boil a couple of eggs (instructions follow).

Turn the livers into a bowl and mash them with a fork until as smooth as you like.  If you must use a food processor, pulse in several short bursts rather than letting it run continuously, until as smooth or chunky as you prefer.  Add the egg and mash into the spread with the fork (or food processor).

If you wish to serve this later you can melt some additional schmaltz and pour it over the top to seal it.  Stir it into the spread at serving or just nudge it aside.  Serve with bagels, Challah or rye bread or crackers for spreading.  Serve finely minced onion and chopped egg for garnish, if you like.

To make schmaltz, save bits of chicken fat from any whole or cut up chicken you are preparing.  I just slice off the fattier bits of skin and put it aside.  Dice the pieces and render the fat over low - medium heat in a heavy skillet, pouring off the fat as it accumulates.  Strain or not, as you desire.  The leftover bits or "cracklings" are known as gribenes.  These can be added to the chopped liver, used as a garnish, or eaten out of hand, like peanuts.

To make perfect hard cooked eggs fill a pan just large enough to hold the number of eggs with cold water.  Pierce the wide end of the egg with a push pin or an egg piercer, if you wish, and place in the pan.  Bring to a boil, turn down the heat and simmer about a minute, then turn off the heat, cover the pan and let it stand at least 13 minutes.  Drain and fill the pan with cold water and let stand until eggs are completely cool, or until needed.  I like to tap the shell to crack it all around and let it stand in the cold water for a while, which seems to make peeling easier.


Quotable quotes; in the category But The Chopped Liver Was Just Right!

"Don't be too sweet, lest you be eaten up; don't be too bitter, lest you be spewed out."  Jewish Proverb.

Bento Is As Bento Does

I've been playing with bento, mostly from leftovers, the last few days.  We had some leftover kabobs with chicken, beef, pepper, onions & mushrooms.  I decided they could be repurposed as bento dishes.

For the first reincarnation I sliced a few pieces of the beef & chicken and sliced the pieces of pepper, onion & mushrooms.  I sautéed them in a little sesame oil and finished with the little bit of teriyaki sauce left in the bottle.  It was pretty good.

I paired that with some leftover macaroni & tuna salad.  I mean if you're gonna do leftovers, don't discriminate!  Besides, there are many versions of a macaroni salad in the bento books.  Some watermelon chunks added a "dessert" and helped fill my teddy-bear bento box.

For the next recreation I tried something I had read about - minced meat cooked until saucy and served over rice with a sort of scrambled egg and a vegetable dish.  I minced the remaining beef & chicken in the food processor and sizzled it in a little sesame oil, drizzling with soy sauce and mirin until it was tasty.

Likewise, I "scrambled" an egg, beaten with a little soy and mirin, by holding several chopsticks in my hand and stirring constantly until the egg was cooked and crumbly.  These two "sprinkles" were spread over a bed of rice.  The remaining pepper, onion & mushroom was sliced and cooked as before.  These were accompanied by a quick zucchini pickle.  There was enough of the meat and vegetable left for yet another bento the next day.

For this third and final version, I simply reheated the meat & vegetable (separately) adding a little more soy & mirin and spread them over the rice.  I made a one-egg tamagoyaki and also made a dish of carrot, onion & celery, julienned and cooked in sesame oil with soy and mirin and a little red pepper flakes.  Don't be deterred by using the same "dressing" ingredients in every dish.  For some reason, each retains its own unique flavors, complemented by the sauce ingredients.  They don't all taste the same.

Go ahead and use leftovers in your bento.  Indeed, go ahead and use just about anything in your bento!  From peanut butter sandwiches to marinated artichoke hearts to tuna casserole, anything goes.  And if it tastes good otherwise, it will taste good in your bento!

Quotable quotes; in the category Yes The Bento Lunch Is Tasty But What's For Supper?

"I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch."  Padma Lakshmi, Cookbook Author, Actress, Model & Television Host.

Bento Calling My Name

It's time for another bento.  I'll make one tomorrow.   I have some leftover rice in the fridge so I'll make fried rice.  Easy and tasty.  I also have leftover ham from this week's sandwiches so I'll dice up some of that for the fried rice and maybe a couple of those mini cocktail wieners that I like so well.  If I had any bean sprouts I'd use those too, but I don't so I won't.

I have lettuce so a little salad would go nice with the rice.  I have some cucumbers so maybe I'll make a quick pickle too.  I haven't decided if I'll make my favorite tamagoyaki or if I'll just scramble an egg into the fried rice.

Fried rice is easy.  All you need is leftover rice (cold is best) and something else to put in it.  Even sliced garlic will do (and boy is it good - check this out).  My recipe is not authentic.  It's just good.  Try it and see.

Heat some oil in a skillet.  Use a little sesame oil for extra flavor.  When it's hot sauté a little chopped onion and/or garlic, if you wish, then toss in the rice.  Break up the clumps with a wooden spoon and stir and toss until the rice is pretty even and pretty much heated through.  You can push the rice aside and add other ingredients - diced ham, leftover bits of chicken or shrimp, vegetables and bean sprouts - use whatever you like and whatever you have on hand.  When those ingredients are heated through mix them all together with the rice.

Now push the rice over to the side again, add a little more oil to the bare spot in the pan (easily done with a folded bit of paper towel dipped in oil) and break an egg onto the oiled spot.  You can scramble it first or just crack it right into the pan.  Stir it around with a pair of chopsticks to scramble it as it cooks.  When it's pretty well done but still soft and tender, mix it in with the rice (if you like it cooked firmer, go ahead).

Now add some sauce.  You can just pour in a little soy sauce or you can use a bottled teriyaki type sauce or if you have some leftover dipping sauce from your soba noodles or dumplings, use that.  If you want to get fancy mix a little soy sauce with some mirin and sake, or just add these separately, a few dribbles at a time.  Stir and toss so the sauce gets mixed all through the rice and you're about done.  Serve this garnished with minced green onion or toasted sesame seeds and you're off!

To make a quick pickle, slice cucumber (or zucchini) thinly.  Sprinkle with a hefty pinch of salt and toss it around in a bowl, squeezing it to get the salt working.  You can weight it with a plate, put it in a pickle press or just leave it for about 20 - 30 minutes.  Now squeeze out the excess water, rinse and drain and squeeze again.  Dress with a little rice vinegar, or cider vinegar or even lemon juice.  Add a pinch of cayenne or red pepper flakes or a few thin slices of chili pepper, toss and serve.  Pickles like this will last a few days in the fridge so make enough for your next couple bentos and you're all set!

I won't try to tell you how to make a tamagoyaki.  Instead, here is a link to my favorite bento web site where you can learn her technique much more easily than by trying to decipher my instructions.  Enjoy your bento!

Quotable quotes; in the category Does It Make Me Feel Good Because I Like It Or Do I Like It Because It Makes Me Feel Good?

"Japanese food makes me feel particularly good."  David Mitchell

What Do You Call These?

If you read my bento posts you know that tamagoyaki is practically my favorite part of any bento.  Another favorite is budo mame.  As near as I can tell, budo mame means soybeans simmered until tender then simmered in sugar and soy sauce until caramelized.  They are, in my humble opinion, delicious.  Sweet, tangy, toothsome and tasty.

Of course, they don't really get totally tender.  Either that or I have never let them cook long enough.  My recipe says 4 -5 hours.  I skimped on that last time and the beans were decidedly not tender.  Not crunchy, but with lots of texture.

This is a recipe I do not make often.  Not because it's difficult - it's actually remarkably easy requiring only a few steps (soaking the beans, simmering the beans, skimming and adding water as needed and simmering in sugar and soy sauce at the end).  No, I don't make them often because by the time I think of them it's too late to soak them overnight and to simmer them the required 4 - 5 hours.

Never mind.  You are much more organized and forward thinking than I and you will get the beans soaking and cooking well in advance of when they will be wanted. 

For an "official" recipe visit my very favorite bento web site.  The recipe is here.  Enjoy!

Quotable quotes; in the category Having Your Cake And Eating It Too Is A Snap Compared To This!

"Wishing to eat the fugu, but wishing to live too."  Japanese proverb