I saw this Bento box the other day that had fruit that was is in cutout shapes and snagged up that idea! I think I’ll get some cute cutlery or toothpicks over the weekend to maximize the fun lunch experience!
So I’ve been obsessed with these noodles that I bought at this Korean market I went to over the weekend. I was able to stock up on a lot foods that I love. I’m still on a pretty tight budget, but I came out with some great finds.
I love how spicey Korean noodles are. They make your lips burn off!
With these noodles is some chicken breast, baby bok choy, paoched egg, fried vegetable flavored fishcake, and Korean chilli paste (kochichang). It was super yummy and I had it with s small salad.
I came home today with a need to do something for lunch tomorrow. I went out and bought my lunch today and the way I feel is that I really should not have to spend that much money for an @#&@$@# salad! $8 for a salad! So I looked in my fridge and my pantry and I thought, “I can work with this.” .
I think I’ve heard many cook’s say the key to cooking well is having the supplies on hand. Well in this case I see what they were saying!
I had defrosted some lean ground beef the previous night for dinner tonight and so I had about 150g of it ready for me. I had been thinking that I wanted to make some kind of meat ball. I find them easy to pack into my lunch and I can pack in a lot of flavor without stinking out my office when I eat them.
I also have some pancetta that I am trying to find things to put it in or use it up. So what I did was chopped up 30g of pancetta, maybe a bit more. When I put it in the pan it was a little less then a hand full and I let them cook in a pan on medium low heat until cooked crisp, but not black. I then put them aside to cool.
While the pancetta was cooking I mixed together some of the other ingredients that I had figured on putting in.
- 1/4 medium onion, diced
- 4 small spring onions chopped
- 1 clove of garlic, chopped
- 150 grams of ground beef
- Cooled pancetta
- 1 egg yolk
- 1/8 cup oatmeal
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- a pinch of kosher salt
I mixed it all together with my hands. I love getting my fingers into food, that half to the fun of cooking!
When everything is mixed together I formed some hamburger patty’s of as equal size as possible and started to preheat my pan so that could sear them a bit before putting them in the oven. I like getting a good sear on meat.
I seared in on one side then turned them over and popped them in a 400 degree oven for about 10 minutes. I might play with that time and temperature a bit when I make these again.
They came out gorgeous!!! I could not have been more pleased! The taste brought a smile to my face and I wanted to share. Thank you Tom for being such a gracious Guinea Pig. I knew the meat patty’s were good, but I just needed some see a face that would show me a reaction when eating them. I like a good I’m-gunna-marry-this-food reaction!
The patty was placed in my lunch box on a bed a of romaine lettuce and there are some green grapes and small Cilanto/carrot salad a well rounded lunch. I better not forget my lunch tomorrow!
I had fun making lunch last night. I think it might be smelling up my office though. So I am going to close the lid and eat it outside where people won’t be bothered by it.
The star is a tofu hamburger patty. Its made, by taking a package of tofu and removing a large amount of the water from it and then mixing that with ground beef or pork (about 200g). I prefer pork because I think it brings a flavor element to food that beef never seems to have. I also usually add fresh ingredients like chopped onion, garlic, finely chopped carrots, chives, and ginger. I eyeball the amounts until I get the consistency that is easy to form. If you add to much the tofu/meat party will lose its shape when cooking.
After that is all incorporated, I add some seasoning. This hambagu is very simple, because I knew I was going to be putting curry on top for color. In the past I season with soy sauce, sesame oil, salt and pepper.
Simple, but sometimes simple is best.
On the rice, is Shiso furikake. It makes rice kind of purple. I was looking for a night sky with a taste that might work with the curry star patty. Shiso is tart and a bit salty.
Along with the few other things I had for lunch, I really enjoyed it. I’ll have to find a new shape to make lunch so I can do this again.
Lunch tomorrow will feature a broccoli salad with little bits of ham and soft mozzarella cheese. I added some lemon, olive oil salt. It didn’t have enough taste so I added mixture of tomato paste, Japanese Mayonaisse, and pepper.
I could easily turn this into a gratin, but we’ll have to see where tomorrows mood puts me.
The potatoes are red and yellow new. They have been shook up in a bag of chicken seasoning mix (Custom blend from Valley Produce Market) and olive oil, then baked in my toaster oven. I love my toaster oven! It’s so easy to cook things that are single serving, and then I don’t have to heat up the whole oven.
I am eating it now, but while I was taking the picture, I was drooling in anticipation!
I love to make dinner and lunch at the same time. It makes it so that I don’t loose interest because it becomes too much work. Food will usually hold up for lunch the next day. I was a little worried about the rice being too dry, but it was just fine and I could not have been happier.
I got the oranges from the Farmers Market and they were perfectly juicy and filled with sweetness. I can’t recommend enough to head out to your local Farmers Market to for season fruits and vegetables. They are so much more vibrant and full of flavor!
Click here to find your local California Farmers Market.
Sometimes a “simple is best” approach to lunch is perfect. Other than the rice, everything came on handy little pre-packeted goodness.
Individual serving soft Tofu
Topped with bonito flake and soy sauce.
I think its with dried onions.
Shiso rice topping is what is making the rice purple.
It was small and fast to pit together, but super satisfying!