This is a great lunch recipe. It’s quick, easy to make, you can add anything you like in to it and you can even make a few different flavors for different people (if you have fussy people in your house). I make mine with onion, peppers, and mushroom but feel free to use any of your favorite pizza toppings even pineapples and ham just make sure any meat you used it cooked and that any toppings are cut in to small pieces.
The potatoes do have to soak before you bake them so there is a 30 minute wait and the 30 minute cooking time makes less very less convenient than their frozen counterparts but they’re delicious and taste and feel just like they were fried without all the extra fat and oil needed to fry. They also take only 2-3 minutes of active work, mostly just chopping up a potato.
In most places the summer is too warm to stand over a stove making risotto for 20-30 minutes, but thankfully it’s pretty cool in Seattle and on the right weekend this is a perfect was to celebrate the flavors of the summer in a delicious and simple dish. I used regular rice since arborio rice is a bit pricey, but the dish has the same soul as a real risotto I feel.
1 bunch asparagus, trimmed and cut into 1-inch pieces
8 oz peas (fresh or frozen)
2 zucchini, cut into 1″ pieces
1 tbsp butter
3 to 4 cups vegetable broth
1/2 cup finely chopped shallots
1 cup rice
1/2 cup grated parmesan cheese
2 tbsp fresh lemon juice
salt and black pepper, to taste
Source: Eats Well With Others
Technically this isn’t a bento but it was too good of a meal not to post. This was our dinner last Sunday: a very simple mac and cheese, some seared peas with lemon and mint and of course, sweet potato fries (with my special blend of spicy ground peppers on top for an extra exciting kick!)
This is my go to chocolate chip cookie recipe. It’s no nonsense and they cookies come out light and fluffy with just a little bit of chew to them. Best enjoyed while they’re still a bit warm (you can pop them in the microwave for 10 seconds the next day to get that just out of the oven feel!)
This is the perfect after work food. It’s fast, one pot, cheap with little prep and practically no mess. Using fresh udon (found in the refrigerator section in most international supermarkets) it becomes a completely no fuss meal but you can substitute fresh noodles for dried one in a pinch though carefully follow directions on the dry noodles before adding them to the soup. You can add just about any vegetable to this and any mix of miso you like. I prefer red for a hearty soup with a bold flavor though shiro miso make a milder soup that many enjoy.
This is your very basic stir fry recipe. You can dress it up in any way you want. Add chili sauce, hosin sauce, more spices, different vegetables, whatever tickles your fancy.
If you have a stand mixer this recipe is about as easy as they come simply pop all the ingredients in and prepared to be wowed by what comes out. This pizza is best when rolled thin and cooked until the edges are perfectly crisp. Ready for just about any toppings and with a very short rise time it’s great for a slow Friday night. You can honestly ignore the rise time if you’re in a rush and you roll it out thin enough it will puff while you’re putting toppings on and when cooking but for a little extra softness waiting the 30 minutes for it to rise will give it a pillow-y texture. This recipe easily doubles for a crowd.
This is an easy and delicious recipe for a little something special to go with dinner. The taste is somewhat mild but it’s a nice, soft bread that is pretty addicting to eat.
A super simple way to make broccoli disappear in a matter of minutes. Creamy, rich, not all that good for you but delicious. I actually would use much less cheese and then taste and add as much as you need because I dumped it all in the first time and it was actually too cheesy I ended up putting in some stock to thin out the flavor.