Recipe Sprucing?

thebiganimefan
Bento-ing from: South Jersey › New Jersey › USA
Joined: 23 Aug 2009
User offline. Last seen 3 years 10 weeks ago.

Yo,Hi! As you can probably tell I have had absolutely nothing to do today so I have been on the computer for a majority of the day.(This is like my 17th post...[I have absolutely no life...])Anyway, as you all know school is coming up and I am going to try and Bento as much as possible. I take a bus to school which comes at around ... oh ... 7:25-ish and I get up at around 5:45-6:00. So my grain (rice) and veggies (self-explanatory lol) are already fit into my schedule because of my oh, so lovely Rice Cooker.My morning schedule normally goes somewhat like this:
6:00-Get up.
6:20-25-Go downstairs, put in raw rice and let it cook*it takes about 23 min. to cook*
6:50-Rice is done ... hopefully... put in veggies*another 20-ish min.*
7:10-I need to make a good protein in like 10 min.!!(If i don't have left-overs)Helpppppp!!!!!
I love the egg tamagoyaki because it takes like 5 min. to cook, but I would like some ideas to spruce it up.
P.S-I've already read the forum that's already up about it.

Thanks a million!!

____________________________________

Foodies do it better.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
thebiganimefan
Bento-ing from: South Jersey › New Jersey › USA
Joined: 23 Aug 2009
User offline. Last seen 3 years 10 weeks ago.
Re: Recipe Sprucing?

Add one thing:
I can probably shorten the time I spend getting ready, because I go to a school with uniform. bleh.

koritohi
Re: Recipe Sprucing?

Why cook the vegetables separately from the rice? I don't have a rice cooker, but I have a steamer, and I cook the rice in the bottom part (where the water would normally go, plain) and put the vegetables in the top part. Could you implement something like that in your cooker? I also see no concerns with cooking the vegetables the night before and giving them a quick steam just to warm them. That could give you more time to work on your proteins.

Also, if you wash off your eggs well, you can use the lunchinabox method of cooking multiple things in the same water, though this weirds me right out with eggs. You could be hard-boiling an egg during this time period, and then pop it in your mold. If you don't need the cute factor, just peel a hardboiled egg from your fridge.

You could make "furikake" with ground chicken and curry spices, like taco meat but then dry it using maki's methods. That actually sounds really good. I am going to try that.

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 days 19 hours ago.
Re: Recipe Sprucing?

I'm a bit confused...you cook your veg. in your rice cooker? How many burners you can use on your stove?

How about a stir fry with some cut up meat and veg?

There are several quick protein recipes on the site...take a look around (though I know I should make better ways to find recipes...working on it...)

(kohitohi, boiling eggs with other things like vegetables grosses me out too! Especially with those organic-free range eggs that sometimes come, uh, a bit poopy. -_-;)

____________________________________

The Big Onigiri.

- Wherever you go, there you are. -

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 41 weeks ago.
Re: Recipe Sprucing?

I agree on the boiling eggs thing... yuck! >_<

animefan, as you have a ricecooker, you should try to use Maki's tip for freezing rice ( http://justbento.com/handbook/bento-basics/how-freezing-preportioned-ric... ). I've used it, although the first time i thought the rice was going to be hard and dry but it came out perfect, so that's a regular stash in my freezer.

That way you can reduce the time like 20 minutes, plus the "letting it cool" time before you close your bento. Just take it out from the freezer the night before, put it in your fridge and in the morning just heat it up a little bit in the microwave.

You can use veggies that can be eaten raw, like kiwis, cherry tomatoes, grapes, strawberries, dried fruits like kashews, etc.

What i usually do (and would love to do more) is to buy pre-boiled chickpeas and use them in salads or just on their own. Or for hummus. Besides, i believe chickpeas, lentils, beans and those little things are high-protein too.

I also cook dishes that allow me to cook meat and veggies in the same pan: I usually roast some green peppers and some onion and then add beef cut in small chunks. I spend like 5 or 6 minutes with it and it is good either hot or cold. The trick is to cut both the veggies and the meat in small pieces so they cook fast. You can cut the peppers the night before, and you can ask your mum to buy you meat that comes already cut.
You can have some gyoza, which come freezed and take exactly 4 minutes to cook.
If your mum cooks big batches of food on weekends for the rest of the week (mine does), you can take small portions and freeze them individually so you just take them out the night before, the same as rice.
If you had spaghetti with tomato and meatball sauce you can use the meatballs for your bento (and the pasta too of course).
You can roast some sausages, or have some pepperonni or chorizo, or such things (but wrap it or your whole bento, bag and class will smell...)
You can cook kare-pan too ( http://www.justhungry.com/japanese-curry-bread-kare-pan ), if you like curry leftovers.

I find it a waste of time to spend an hour prepairing a bento while you can do it the same in 20 minutes! o_o

____________________________________

My bento blog: http://justbento.com/blog/1305
My art blog: http://jizaacaso.deviantart.com

thebiganimefan
Bento-ing from: South Jersey › New Jersey › USA
Joined: 23 Aug 2009
User offline. Last seen 3 years 10 weeks ago.
Re: Recipe Sprucing?

Oh sorry I'm not very specific My rice cooker has two levels and you can steam vegetables in the top level. The only problem is that you can't cook it at the same time as the rice.
Just another question how ling does the bamboo steamer take to cook about 4 oz. of mixed veggies? Because I have one...:P
I'm just kinda lazy when it comes to cleaning two different things that do the same job and I actually asked my mom about cooking ice and veggies in the bamboo steamer she said it would take too long, but i'll try it( I have an odd feeling that you guys probably know a bit more than a middle aged Italian woman about japanese cooking lol) Please tell me thats what you mean by steamer^^"... But thanks for all the tips!!

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 41 weeks ago.
Re: Recipe Sprucing?

my steamer has two levels as well but you can cook both rice & veggies at the same time o_o
I do not own a bamboo steamer but i'd like to know as well :D

thebiganimefan
Bento-ing from: South Jersey › New Jersey › USA
Joined: 23 Aug 2009
User offline. Last seen 3 years 10 weeks ago.
Re: Recipe Sprucing?

Well my steamer is the very simple one button, no timer cooker. The directions didn't mention any combined times for veggies and rice, so I'm just not sure. but this week is my "I'm still completely bored so I'm going to test some recipes" week, but I'm going to try different things. Like:
Freezing rice
Cooking rice and veggies at the same time in the rice cooker
Try using the bamboo steamer
And some other recipes I wanted to try...

thebiganimefan
Bento-ing from: South Jersey › New Jersey › USA
Joined: 23 Aug 2009
User offline. Last seen 3 years 10 weeks ago.
Re: Recipe Sprucing?

P.S- I should also blanch vegetables too!

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 41 weeks ago.
Re: Recipe Sprucing?

my rice cooker is like yours, just one button and no timer... i think you can cook rice & veggies as long as they need the same time in the cooking process. Mine came with a insrtuctions booklet in which came some guidelines,,, maybe you shoud check? :)

thebiganimefan
Bento-ing from: South Jersey › New Jersey › USA
Joined: 23 Aug 2009
User offline. Last seen 3 years 10 weeks ago.
Re: Recipe Sprucing?

My directions only gave instrutions and a chart for rice and veggies...:( I was wondering what brand is your cooker?

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 41 weeks ago.
Re: Recipe Sprucing?

mmm... i don't remember but i come back from holidays today so I'll look it this afternoon ;)

Post new comment

The content of this field is kept private and will not be shown publicly.

New forum activity since your last visit

Titlesort iconAuthorAnswersLast Post
Sesame salad dressing Supertaster952 weeks 10 hours ago
Authentic paella? maki101 year 1 week ago
IMPORTANT: If you have a blog on JustBento... maki21 year 3 weeks ago
Shiso - uses for this herb Loretta01 year 5 weeks ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo51 year 5 weeks ago