---begin-tinykitchen---
Title: Sho-yu Tomago
Tags: breakfast, sides
1 egg
1 tbsp soy sauce
Hard boil some eggs. My hardboiling method is this: Put the eggs in enough cold water to cover. Heat up the pan while rolling the eggs around - this makes the yolk stay in the middle. When the water comes to a boil, turn off the heat, put a lid on the pan, and leave for 10 minutes. (I read this in the Julia Child book that is being given away over on Just Hungry.)
Drain the hot water, and cool the eggs rapidly under cold running water. Peel the eggs. Try to keep the surface unscathed. (The batch I made above have a few nicks.)
In a pan large enough to hold all your eggs comfortably, heat up some plain soy sauce. Figure about a tablespoon per egg.
When the soy sauce is foaming up, lower the heat to about medium, put in your eggs, and roll them around to coat them as evenly as possible. Keep rolling them until the pan is almost dry and the eggs are a chestnut brown. (To make darker eggs, use tamari soy sauce.)
Let cool before packing for bento.
Yields:
Source: http://justbento.com/handbook/recipe-collection-mains/sho-yu-tamago-soy-sauce-eggs
---end-tinykitchen---
Wednesday, December 31, 2008
Carrot Sesame Salad
---begin-tinykitchen---
Title: Carrot Sesame Salad
Tags: sides
2 medium carrots
3/4 Tbs. lemon juice, OR 1 Tbs. ponzu
1/2 tsp. sugar
Pinch of dashi granules or konbu powder (you can leave this out)
Pinch of salt (omit if you are using dashi granules)
A dash of soy sauce
1/2 Tbs. dark sesame oil
1 Optional: Some roughly chopped parsley
Peel the carrots, and shred them with a coarse grater.
Put in a bowl with the chopped parsley. Add the rest of the ingredients, and mix well. The flavor mellows if you can let it rest for an hour or more (overnight is good).
And..that’s it! Just drain off some of the juice when packing into a bento box. I do recommend putting it in a divider cup. (The leftover juice is very tasty, so you could add it to a green salad as dressing.)
Variations and Notes
Add a tablespoon or so of toasted sesame seeds.
Add some julienned red chili pepper for a spicy version.
Note about ponzu: This is a citrusy vinegar/condiment available at Japanese grocery stores. It has a tart, refreshing flavor. (It’s also been rather trendy in the restaurant scene for a few years.) It makes a great salad dressing base.
Buy sesame oil at an Asian store. Some health food stores may have untoasted (raw) sesame oil, which may be better for you but does not have the flavor of toasted sesame oil, which should be a medium to dark amber in color, not clear or yellowish.
Yields:
Source: http://justbento.com/handbook/recipes-sides-and-fillers/easiest-ever-carrot-sesame-salad
---end-tinykitchen---
Title: Carrot Sesame Salad
Tags: sides
2 medium carrots
3/4 Tbs. lemon juice, OR 1 Tbs. ponzu
1/2 tsp. sugar
Pinch of dashi granules or konbu powder (you can leave this out)
Pinch of salt (omit if you are using dashi granules)
A dash of soy sauce
1/2 Tbs. dark sesame oil
1 Optional: Some roughly chopped parsley
Peel the carrots, and shred them with a coarse grater.
Put in a bowl with the chopped parsley. Add the rest of the ingredients, and mix well. The flavor mellows if you can let it rest for an hour or more (overnight is good).
And..that’s it! Just drain off some of the juice when packing into a bento box. I do recommend putting it in a divider cup. (The leftover juice is very tasty, so you could add it to a green salad as dressing.)
Variations and Notes
Add a tablespoon or so of toasted sesame seeds.
Add some julienned red chili pepper for a spicy version.
Note about ponzu: This is a citrusy vinegar/condiment available at Japanese grocery stores. It has a tart, refreshing flavor. (It’s also been rather trendy in the restaurant scene for a few years.) It makes a great salad dressing base.
Buy sesame oil at an Asian store. Some health food stores may have untoasted (raw) sesame oil, which may be better for you but does not have the flavor of toasted sesame oil, which should be a medium to dark amber in color, not clear or yellowish.
Yields:
Source: http://justbento.com/handbook/recipes-sides-and-fillers/easiest-ever-carrot-sesame-salad
---end-tinykitchen---
Thursday, December 25, 2008
Sweet Maple Carrots
---begin-tinykitchen---
Title: Sweet Maple Carrots
Time To Cook (in minutes): 15
Tags: Dinner, Side Dishes
1 1/2 pounds carrots, peeled, cut into 1/2-inch-thick rounds
1/3 cup water
3 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 tablespoon dark brown sugar
Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5 minutes. Season with salt and pepper.
You can remove the carrots after the initial simmer, and reduce to a glaze, then add carrots back in and mix.
Yields: 6 servings
---end-tinykitchen---
Title: Sweet Maple Carrots
Time To Cook (in minutes): 15
Tags: Dinner, Side Dishes
1 1/2 pounds carrots, peeled, cut into 1/2-inch-thick rounds
1/3 cup water
3 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 tablespoon dark brown sugar
Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5 minutes. Season with salt and pepper.
You can remove the carrots after the initial simmer, and reduce to a glaze, then add carrots back in and mix.
Yields: 6 servings
---end-tinykitchen---
Sunday, December 21, 2008
Cream Cheese Frosting
---begin-tinykitchen---
Title: Cream Cheese Frosting
Tags: Dessert
8 oz cream cheese (cold from fridge)
2 tsp vanilla
5 tbsn butter softened
2 cups powdered sugar
mix cream cheese, vanilla, and butter on low.
slowly mix in powdered sugar
add more powdered sugar to taste
---end-tinykitchen---
Title: Cream Cheese Frosting
Tags: Dessert
8 oz cream cheese (cold from fridge)
2 tsp vanilla
5 tbsn butter softened
2 cups powdered sugar
mix cream cheese, vanilla, and butter on low.
slowly mix in powdered sugar
add more powdered sugar to taste
---end-tinykitchen---
Sausage & Egg Casserole
---begin-tinykitchen---
Title: Sausage & Egg Caserole
Time To Cook (in minutes): 60
Tags: Breakfast
1 pound bulk pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.
Yields: 8
---end-tinykitchen---
Title: Sausage & Egg Caserole
Time To Cook (in minutes): 60
Tags: Breakfast
1 pound bulk pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.
Yields: 8
---end-tinykitchen---
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