Brad's Lunch, Tuesday April 15, 2008
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Author: Gretchen Status: published Published: Feb 01,2010 license cc-by-nc-sa tags: recipe, food, bento, lunch, dietbento, gluten-free, mrbento, lowfat, outdoors, carno, lacto,
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Share on TwitterTurkey and cheese rolls, mushroom soup, rice and vegetables, root salad with tangerine.
It's definitely time for a shopping trip as I've used up many things and there have been multiple appearances from many others.
The soup is leftover from a prior lunch, and is Imagine brand creamy portobello soup. (This is a vegan soup, I believe, but other ingredients make this lunch non-vegetarian.)
Turkey and swiss cheese rollups completely fill the second from the top container; I doubled the amount and used light cheese (which has more protein) after he said he felt hungry the last time. These have more than double the protein because of the change in cheese so ought to be fine.
The salad has a nonfat plain yogurt dressing with beau monde, dill weed, garlic powder, black pepper, and fresh parsley; I was going to set it up as a dip but I decided it would be easier to eat if I cut all of the sliced vegetables into bite sized pieces and mixed it together as a salad. The vegetables are daikon and jicama, both of which go well with the tangerines mixed into the salad.
The biggest bowl is lined with a little rice and then I put a molded onigiri in the middle and added a little red sea salt. (Brad described this as "kawaii".) I surrounded it with leftover roasted asparagus from yesterday, heated, and some ginger sesame carrots that I fixed as a more interesting alternative to just serving them raw.
Ginger Sesame Carrots
* Two carrots, cut into matchsticks (or double matchsticks; my knifework isn't that great in the morning)
* 1 tsp minced ginger (cheated and used the pre-minced ginger from a jar)
* 2 cloves minced garlic (or pressed through a garlic press for speed)
* a little bit of olive oil and toasted sesame oil, maybe a half teaspoon of olive oil and a teaspoon of sesame
* about half a teaspoon of black sesame seeds
Heat the olive oil over low heat, add the ginger, stir until it gets fragrant and begins to turn golden, add the garlic and sesame oil, stir until that begins to brown a little, then add the carrots. Cook for a few minutes to incorporate then turn up heat to medium low.
At this point stir them infrequently -- you want them to caramelize but not burn. So they should get nice golden brown or even dark brown patches on them as you turn them. When they are cooked through and have some caramelization, stir in the black sesame seeds.
This makes enough for two servings. I'm allergic to carrots so I'm freezing the extra portion for a "I don't know what to put in Brad's lunch" day.
