Yesterdays Bento

I forgot to post this yesterday but as I have completely failed to make anything for lunch today I have time to talk about yesterday!

This was a really last minute thrown together bento but it was really nice; proving that bento's don't have to take a lot of time.

The tub on the right has mediterranean rice salad in it - well OK, a Rice Fusions from Birds Eye left to go cold, really very nice. The othe one tuna mayo - erm tuna, mayo, a spring onion; do you need instructions? - which I ate with the crudites and some crackers (which I forgot about til after I had taken the pic which is why they're not in it!)

I think this might be my next bento box - too cute for words!

Berry Risotto

This is my 1 person cheats dairy free version - you can check out the original by clicking on the title which will take you to Mr Breakfast. A great site with some great recipes for an important , and too often skipped, meal!  

I didn't take a pic last time I made this but you can probably imagine!

•A cup of water
•1/4 cup uncooked arborio or medium grain rice

•1/4 cup coconut milk
•2 tbsp agave or sugar sugar

•1/2 teaspoon vanilla extract

•1 cup fresh berries (I did raspberries last time but have done strawberries and a mix of the two before. I imagine it would work with any berries or any soft fruit. I might try apricot.)

To do this the cheats way bung everything bar the berries in a small saucepan and simmer until the rice has done (in my case everytime I run past the hob pulling clothes on or smearing lipstick on my face, usually late). Once the rice is done add half the fruit, stirring it through then serve and tip the rest of the fruit on top.

Super yummy and filling!

Mushroom Risotto

This was a 'hm what shall I do with them' thrown together supper which turned out very well and needed writing down! The measurements were basically what I had so feel free to play fast & loose with them. Serves 1, preferably on the sofa in front of the telly!

Half a cup of wild mushrooms (i had a mixed selection from the market, some of which I have no idea of the names for!)
Tsp of chopped garlic (mine comes in a jar!)
Third of tin of 'easy onion' (about half an onion)
Quarter cup of dried mushrooms
Chicken stock cube
Quarter cup of risotto rice
Olive oil
Sherry
Tbsp nutritional yeast flakes
2 tbsp coconut cream

Make the stock and add the dried mushrooms to soak
In a deep frying pan, fry the fresh mushrooms with olive oil and half the garlic - tip into a bowl and set aside
In the same pan add the onion and garlic until soft
Add the rice and stir
Add salt and pepper
Add a good splash of sherry and stir til absorbed
Add about a quarter cup of stock / mushroom liquid and stir til absorbed. Repeat until the rice is nearly cooked
Add all the mushrooms and finish cooking
Add in the coconut cream and nutritional yeast flakes and allow to cook for a bit (you want the mushroom taste to overpower the coconut) stirring well
Taste for seasoning
Serve!

Fennel & Lemon Risotto

A nice light meal or could be a good accompaniament to fish. You don't miss the cheese in this as the zesty fresh flavours keep your tongue tingling! Serves 3 as a meal or 4 as an accompaniament.


250g Fennel
Half an Onion
250g Arborio Risotto Rice
1-2 tsp Lemon Juice
1.25l of Vegetable Stock
The grated zest of 1 Lemon
1 tbsp chopped Mint &/or Parsley

• Slice the fennel and finely chop the onion, fry them gently until the fennel is soft.
• Add the rice and stir, followed by the lemon juice and s&p.
• Add the stock gradually stirring and allowing the rice to absorb the stock before adding the next bit.
• Keep adding and stirring until it is creamy but the rice is a little al dente.
• Add the lemon zest and stir, cover the pan and leave off the heat for a few minutes.
• Stir through the herbs before serving.

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Katsu Chicken

I'm getting better at the pictures malarky, though the crispy chicken bits could be browner! A tasty dish which is easier than it looks, though getting prepared before you start (unlike me!) makes it easier. Serves 2.

for the sauce1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
1 cardamon pod
1 onion, sliced
1 garlic clove, sliced
1 red chilli
200g chopped tomatoes
1/2 inch piece root ginger
1/2 tbsp turmeric
125ml chicken stock
1/2 tbsp honey
salt
1 carrot, sliced
1 courgette, sliced
2 spring onions, sliced

for the chicken75g plain flour seasoned with salt, pepper and a pinch of chilli
100g rice crumbs or gluten free breadcrumbs
1 egg
2 chicken breasts

basmati rice to serve

• dry fry the spices for a couple of minutes then grind to a powder
• fry the onions until golden & soft
• add the garlic, chilli, chopped tomatoes, ginger & turmeric and bring to the boil
• add the stock and simmer for 25 minutes
• blend until smooth then add the honey and a good pinch of salt
• boil the rice & steam the veg above
• when the veg is done, add to the sauce
• for the chicken line up a plate of seasoned flour and a dish of the lightly beaten egg
• dip the chicken pieces in the flour, then the egg, and finally the crumbs
• fry the chicken pieces until crunchy & cooked through
• serve the sauce over the rice with the chicken pieces alongside

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Greek Syle Stuffed Tomatoes

Gives a greek flavour and easy carb & veg options in one. A pretty poor picture, sorry, they look better in reality! Here I've served them with griddled (skinless and boneless) chicken thigh marinated in olive oil, garlic, lemon juice & oregano.

4 large tomatoes (bigger than the ones in the photo ideally!)

Tsp caster sugar

1 onion, chopped

2 courgettes, diced

3 garlic cloves, chopped

Tbsp dried oregano

100g basmati rice

2 tbsp chopped fresh mint

2 tbsp chopped fresh parsley

Preheat the oven to 180c

1. Carefully slice off the tops of the tomatoes keeping them for the lids. Scoop out the inside of the tomatoes, chopping if needs be, and put in a measuring jug. Put the shells in a baking dish and sprinkle with some salt, pepper & sugar.
2. Fry the onion, courgette, garlic and oregano until cooked through. Add the rice and stir.
3. Make up the tomato insides to 300g with water and add to the pan, season and cook until the rice is very nearly cooked (you may find you need to add a little bit more water). At this point stir in the mint & parsley and take off the heat to cool a little.
4. Stuff the tomatoes with the rice mixture, pop the lids on and drizzle with a little olive oil. If your tomatoes were a bit puny you may find you have rice over, pop it in a little tin foil parcel and add to the dish. Drizzle some olive oil on top of the tomatoes and bake at 180c for 20 minutes.

They reheat well so save any left over ones for lunch!

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Shopping: Rice Whipped Cream

Another Pure Nature item - it's a bit trailer trash I know but really handy to have in the fridge! Tastes a bit like instant whip, doesn't go off too quickly and great with fruit, meringues, ice cream etc

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Chicken, Chorizo & Artichoke Baked Rice

This is a very tasty 1 pot meal (have you noticed I like 1 pot things yet?) which is so much nicer than it's constituent parts or the effort put in!

I had it for dinner last night and have some for lunch at work today in my aladdin thermos style bento box  - you can get them at Firebox or Lakeland (though they only have pink). A real lifesaver when it's difficult to get lunch out or you don't have a microwave/fridge at work - keeps food hot or cold til lunch!

Serves 4
1 x 300g (ish) jar of Artichoke Hearts in Olive Oil

4-6 Chicken Breast Fillets

1 Large Onion, chopped

2 Garlic Cloves, chopped

100g (ish) Chorizo, sliced - watch out when you are shopping, some of these contain gluten &/or dairy)

350g Basmati Rice

Pinch of Thyme

150 ml Dry White Wine

600ml Chicken Stock

Parsley to serve (optional)

Preheat oven to 180c

1. 
   
   Drain the artichoke hearts and reserve the oil - put a couple of tbsp in a flameproof casserole dish or frying pan (and transfer to a casserole dish later).
2. 
   
   Season the chicken breasts - you can keep them whole or cut them into chunks as I have here - and fry them until they are lightly browned. Set aside.
3. 
   
   Add a little more oil to the dish/pan and saute the onion and garlic until softened but not coloured (2-3 mins). Add the chorizo, thyme, and rice and cook, stirring,  for a couple of minutes. Add the wine and stir.
4. 
   
   Transferring to the casserole if you're not already in it, mix in the stock, artichokes and chicken pieces or put the whole breasts on top, pushing them in a bit. Cover and bake for 30-40 mins until the stock is absorbed and the chicken & rice are cooked. Scatter with the parsley (if using) and serve. 

Indian-ish Baked Chicken & Rice

Two recipes today as I have such a backlog! This recipe is a way from being Indian but it does have that vibe and is an easy 1 pot dinner. Serves 4. You can use a casserole which is safe on the hob or use a frying pan and then transfer to a oven proof dish.


8 chicken thighs
1 large onion, chopped
3 garlic cloves (or cheats equivalent) sliced
2 tsp garam masala
1 tsp ground ginger
1 green chilli, finely sliced
300g basmati rice
650ml chicken stock (hot)
200g frozen (I have used fresh as well) green veg (I like broccoli and spinach)
2 tbsp chopped flatleaf parsley or coriander (optional)


Preheat oven to 190c
1. Brown chicken all over in a little oil, and remove.
2. Add the onion to the pan and cook for 6-8 minutes. Add the garlic, garam masala, ginger, chilli and rice and cook for 1 minute.
3. At this point transfer to the casserole dish if you're not already using it. Pop the chicken on top, pour in the stock, cover and bake for 20 minutes.
4. The rice should have absorbed most of the stock by now - add a bit of hot water if it is too dry, add the vegetables, stir through and bake for 10 minutes or until everything is cooked.
5. Scatter with parsley or coriander and serve.


A dollop of mango chutney on the side works well!