Archive for the 'for kids' Category

(Chronologically Listed)

Ma po tofu and Sloppy Joe lunches

Not all dishes fare well cool or at room temperature. Just imagine Sloppy Joe filling eaten cold — congealed and nasty. Because there are no microwave ovens at my son’s preschool or at the park, I like to have a thermal food jar or thermal lunch jar on hand to expand lunch options to include warm food.

Amazon carries thermal bento sets with a thermal food jar and an insulated carrying case for packing cool side dishes. You can achieve the same the effect on the cheap by using a regular thermal food jar that you can find at stores like Target or Walmart, plus a small side dish container for the room temperature or cool foods. (Read more about hot vs. cold lunch packing considerations.) When I use this set for my own lunches, I also like to pack fresh rice in the thermal lunch jar, keeping it warm and soft until I’m ready to eat. (Note to San Francisco locals: Kamei has the two Zojirushi-brand sets behind the counter for $33. Store info at the SF local shopping guide.)

Later this week I’ll be traveling out to Philadelphia to visit my ailing grandmother, so I won’t be as responsive as usual on the comment front. I’ll still be updating the blog from the road, but just a quick heads up. It’ll be interesting to see how my husband fares packing our three-year-old’s lunches on his own for two days; I promised to help by planning out simple menus that require only quick assembly. Maybe he should read my Mommy’s Lunch Manifesto — Need for Speed… I hear that works for dads too.

Contents of preschooler bento lunch: Homemade ma po tofu (with tofu, ground pork, enoki mushrooms and salted black beans), rice, edamame and apple bunnies made with miniature Red Delicious apples that Bug and I found at Safeway (see the apple rabbit tutorial). I thought apple bunnies were out of the picture because Bug doesn’t like apple skin anymore, but something about these tiny apples made him ask for apple bunnies.

Morning prep time: 10 minutes, using leftover mapo tofu. In the morning I made the apple rabbits first and got them soaking in acidulated ice water to curl the ears and prevent the fruit from browning, then moved on to warming the frozen rice and ma po tofu in the microwave and pre-warming the thermal food jar with hot tap water while the apples soaked. (Read on for packing details, Sloppy Joe lunch and recipe, and review of Bush’s Grillin’ Beans.)

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Published by Biggie on May 11th, 2008 tagged beans, bento, food jar, for kids, glutenfree, lactose free, meat, recipe, rice | 19 Comments »

Children’s Day bento lunch

Don’t be alarmed! I’m not changing the focus of this site to time-consuming food art! But May 5 was Cinco de Mayo as well as Children’s Day (Kodomo no Hi, historically a boy’s day holiday celebrated in Japan), one of the few occasions I’ll actually go all out to make a themed lunch for my three-year-old son. Do you get the theme? The sandwich is decorated to look like a carp streamer, which is traditionally flown on Children’s Day. A big fish streamer on top represents the father, and smaller ones underneath stand for the mother and either the boys or all children in the household, depending on who you talk to. I’ve translated the classic Japanese Children’s Day song at the end of the post and linked to a song video if you’re interested in learning more.

Contents of preschooler bento lunch: Ham and cheese sandwich on whole wheat bread (scales: sliced ham, eye: sliced cheese and nori seaweed, fins: cucumber peel, all affixed to the bread with cream cheese to keep the design intact in transit). The side dish container holds a cherry tomato, steamed broccoli and yellow bell pepper strips flavored with Korean barbecue sauce, and a cheese cube.

Morning prep time: 30+ minutes, WAY too long for a speed bento, but fine for the occasional decorative lunch (see my page on Decorative Food). Food art lunches benefit from advanced planning, so I looked through some of my Japanese children’s bento cookbooks to find ideas the day before. I settled on a simple sandwich (instead of an elaborate fish-shaped sushi roll), and went to the store to pick up what I was missing (ham and cucumber). (Read on for equipment notes, decoration technique, and the Koinobori Song…)

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Published by Biggie on May 6th, 2008 tagged bento, equipment, for kids, meat, sandwich or wrap, tips, tutorial or how to | 40 Comments »

Corn on the cob bento lunch

Kids love corn on the cob, but a whole ear is simply too big to fit inside of a bento box. One way you can include it in a bento lunch is to simply cut it into manageable segments like I did below, or even split it down the middle of the cob so that the pretty rows of corn kernels are all facing up if you have a shallow box.

My three-year-old is happy to eat corn on the cob as is, but I must confess to a little bit of bento accessory lust over flat corn holders that fit into a bento box. Maybe one of these days I’ll splurge out on cute football- or animal-shaped corn holders or other unusual corn holders on Amazon, but not quite yet. I’m a little concerned that Bug would remove them and wind up stabbing someone at preschool, which is why some schools have rules against sending along pointy food picks in the children’s lunches.

Contents of preschooler bento lunch: Spinach & mozzarella ravioli in roasted garlic and tomato sauce, corn on the cob segment, steamed broccoli with vinaigrette, and homemade juice jello jiggler cup (from 100% blueberry and raspberry juice). I made these jello cups with Knox gelatin, but you can make a vegan version that stays solid at room temperature using agar agar seaweed (kanten in Japanese) as a thickener instead.

Morning prep time: 12 minutes, using leftover corn on the cob and a juice jello cup I’d made previously with my three-year-old. In the morning I multi-boiled the frozen ravioli and broccoli together in a very small pot for speed and energy efficiency. I’ve written about reading a study finding that microwave-cooked broccoli loses a lot of its antioxidants, so right or wrong, I felt a little better about boiling the broccoli rather than steaming it in the microwave as usual. (Read on for packing details and an Anpanman oshibori hand towel…)

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Published by Biggie on May 2nd, 2008 tagged bento, equipment, for kids, pasta or noodles, tips | 36 Comments »

Green tea zarusoba noodle “nest” bento

One drawback to packing pasta that’s already coated with a liquidy sauce is that the noodles absorb the sauce over time and the texture can suffer. Take advantage of the tendency of unsauced noodles to clump together, and make little bite-sized “nests” out of cold zarusoba noodles. This allows you to easily grab a bite-sized portion and dunk it in a separate container of dipping sauce, reviving each bunch of noodles just before you eat them. The important thing is to use a truly watertight container for the dipping sauce; these earlier zarusoba lunches for adults show how thermal lunch jar innards or even GladWare can be used for the dipping sauce.

Contents of preschooler bento lunch: Green tea & spinach zarusoba noodle “nests” (Korean nockcha gooksoo noodles, similar to green tea soba noodles on Amazon), kizami nori julienned seaweed and chopped green onions for the noodle dipping sauce (soba tsuyu). The smaller containers have strawberries, sweet pickles, and a garlic & herb cheese triangle.

Morning prep time: 15 minutes, mostly spent boiling water for the noodles and making the little noodle nests (and my three-year-old “helped” me curl the nests, adding a few minutes). To save time, I used bottled dipping sauce instead of making my own out of dashi bonito broth, soy sauce and mirin sweetened cooking sake. Once the noodles were cooked, rinsed in cold water and drained, I curled them into bite-sized nests on chopsticks for easy eating. This also works well with somen and any other cold noodles for dipping. To make looser nests, twirl the noodles around your fingers or a fork instead of chopsticks. This whole lunch could be made ahead of time and refrigerated overnight. The noodles perk right up when swirled around in the dipping sauce. (Read on for packing details and an additional preschooler lunch.)

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Published by Biggie on April 29th, 2008 tagged bento, fish or seafood, for kids, pasta or noodles | 26 Comments »

How to eat whole tamarind

No, I haven’t lost my mind! That’s not poop in my son’s lunch! It’s little bits of whole tamarind fruit, which our friend from the French-African island of Reunion showed us how to eat. I’ve previously used blocks of tamarind pulp or paste as a souring agent when cooking Indian or Thai food, but had always shied away from the big packages of whole tamarind pods as I wasn’t quite sure what to do with them. So when our friend Vincent brought out whole sweet tamarind pods at a dinner party last month, my three-year-old son and I were both fascinated. Bug inhaled them then, and laughingly asked that I pack the “unchi fruit” (poop fruit) in his bento lunch the next day. Here’s what I packed for my warped child, as well as a guide to eating whole tamarind.

Contents of preschooler bento lunch: Waffle and maple syrup, sauteed yellow bell pepper in vinaigrette, wrapped cheese, grapes, and tamarind fruit.

Morning prep time: 7 minutes, using frozen waffles and leftover bell pepper. In the morning I toasted a frozen homemade waffle, cut up the waffles and peeled the tamarind pod. (Read on for the illustrated how-to and more lunch details.)