Another bento friendly recipe from my grandmother <3 This is my favourite food ever, my grandmother taught it to me when I left my parent's home. This will make for a lot of food, my husband and me eat this at once when I cook it but sometimes we have some leftovers that can be perfect for bento. - about 400-500 g of ground meat. - 1 egg - ground bread (it's better if it's hardened, like the bread from the day before) - a glass of milk - salt to taste (i made them saltless) - flour (a lot!) - oil 1.- beat the egg and add salt

Hi people this is my first post. I've decided to go bento since i need to save some money due to financial crisis ._. So I've been lurking lots of bento-friendly recipes through the Internet when I realized that the most traditional recipe here in Madrid can be easily used for bentos! I'm writing the recipe below... no photos, sorry. I'll made some next time i cook another omelette! Please note this is not diet food at all! This is a little tricky to do but it tastes greatly either cold or just made and will last a few days in the fridge. You'll need: - 3 eggs

If you like lentils this is a very good salad for a bento: 1 cup lentilles du Puy (French green lentils) picked over and rinsed 6 cups water 1 onion, chopped (not too fine; you will discard it) 3 bacon slices, chopped (this can be omitted for a vegetarian version) 1 garlic clove, halved 1/4 teaspoon dried thyme 1/2 cup fresh parsely leaves, chopped fine. Save the stems for cooking the lentils 2 carrots, diced fine (about 3/4 cup) For vinaigrette 2 teaspoons white-wine vinegar 1 1/2 tablespoons Dijon mustard, or to taste (I do this to taste - that's a lot of Dijon!)

My husband gets very tired of plain brown rice in his lunch, and I like a bit of variety as well so I decided to make a healthier, vegan version of Spanish style rice. -2 cups uncooked brown rice -1 can low-sodium diced tomatoes -1 packet of low-sodium condensed vegetable broth (or bouillon) -1/2 cup of chopped celery -dash of onion salt (can substitute powder) -dash of garlic salt (can substitute powder) Brown the uncooked brown rice in some cooking spray, sort of how you cook rice-a-roni. Put all the ingredients in a rice cooker, fill rice cooker with water to about 4 1/2-5 cups once all the ingredients are in and let the rice cooker do the rest. This fluffed up to about 6 cups and by my calculations is about 233 calories per cup.

This is a variation of a recipe found on Chocolate and Zucchini. Citrus Carrot Salad 1lb shredded carrots (you can buy pre-shredded at the store) 2 oranges 1 lemon 1/4 cup brown sugar 1/2 cup raisins 1/2 cup shelled sunflower seeds Dump the carrots into a medium sized bowl. In a small bowl, squeeze the oranges and lemon to get the juice. Add the brown sugar and mix well. Pour the juice over the carrots and toss well to coat. Add the raisins and sunflower seeds and toss again. This is even better if you let the flavors meld overnight.

These made an appearance in my bento pictured here. grape or cherry tomatoes fresh mozzarella sliced about 1/4" thick and cut to the same diameter as your tomatoes (I used stainless steel sakura shaped vegetable cutters {note: I only linked to kaboodle because it came up in a google image search}) fresh basil skewers (toothpicks work fine)

Aloha! When I was growing up in Hawaii, Mochi Chicken was common and favorite dish for pot lucks, picnics, school lunches, etc. As an adult, it's one of my favorites to add to my bento box lunch (served with rice, of course). MOCHI CHICKEN Ingredients: 4-5 lbs skinless chicken thighs, deboned 1/2 cup mochiko flour (Japanese glutinous rice flour) 1/2 cup cornstarch 1/2 cup sugar 5/8 cup shoyu 4 cloves garlic, minced 1 tsp salt 4 eggs Directions:

I love using Rice salads for bentos. I like that I can make one batch of of it and get a few days out of them. Here are some of my favorites: Wild Rice Salad with Apples and Walnuts 1 c wild rice 2 c water 1 tbsp vegetable oil 1/4 tsp salt 1 c coarsely chopped walnuts 1 celery rib 4 scallions, thinly sliced 1 c raisins 1 medium red apple (not Delicious), cored and diced grated rind of 1 lemon ------ 3 tbsp fresh lemon juice (Sometimes I use the bottled juice if I have lemons, and leave out the zest) 2 garlic cloves, pressed 1/2 tsp salt