Tag Archives: leftover

Kindergarten bento – Another busy week (7-10/Nov/17)

Lately, I’ve been getting a lot more translation assignments. It’s a client driven business, so it’s highly due date sensitive. Because of that, I couldn’t post any of the bento pics last week, working my head off to meet the deadline.

I work freelance from home, primarily because I want to be flexible enough to have ample time with my daughter. She’s the only child, and I don’t want to miss a thing and don’t want to regret at a later stage of my life that I should’ve spent more time with her when it’s too late.

Having said that, I also think having a career is very important for one’s life. It is a great part of who you are, and gives you confidence as well as an independent mindset. Doing freelance was the choice I made, so that I can manage to have both.

The downside is I don’t get paid so well. The rate of freelance translation projects is not something you can brag about. But I take pride in doing this job. I hope one day my little girl will look back at this period of her life and remember her happy time she spent with her mummy, who always gazes at her computer, typing and mumbling something weird.

Tuesday 7/Nov – Bi-color bento with grilled salmon flake & scrambled egg

Wednesday 8/Nov – Onigiri for 2 (the school closed before lunch and it was raining outside, so we had a indoor picnic on the living room floor at our apartment)

Thursday 9/Nov – “Omuraisu” Omelet rice bento

Friday 10/Nov – Grilled Spanish mackerel bento

Kindergarten bento – Overslept (17/Oct/17)

I overslept this morning. In such a panicky morning, frozen chicken soboro, sautéed minced chicken, comes in handy.

While Soboro is being defrosted (just in room temperature), quickly make scrambled egg and boil green beans. Once the beans are boiled thinly slice them, place them along with Soboro and egg carefully on top of freshly cooked rice. Voila, it’s done!

Steamed mashed pumpkin also came from my dear freezer.

Menu: Chicken Soboro bento, Steamed mashed pumpkin, Cucumber sticks, Cherry tomato

Tangerine Mikan for dessert

Kindergarten bento – Leftover parade (26/Sep/17)

As spoiled as a child can be, my daughter told me the other day she wouldn’t want to eat the same thing from one day to the other. Ha!

Luckily, she forgets stuff overnight, and today’s bento is filled with our dinner leftovers. The bento box came home empty.

Menu: Simmered sweet potato with chicken thigh, Spinach goma-ae, Tomato Omelet, Riceixed with wakana sprinkle & dried jako (baby sardine) with sesame on top

Tangerine Mikan for dessert

Kindergarten bento – Frozen bolognese (25/Sep/17)

For the past weekend, we went for a short trip out of Tokyo. We came back to our apartment on Sunday evening, resulting in the usual problem of not having enough food in the fridge for our daughter’s bento the next day. 

In such circumstances, frozen stock comes in handy. This morning I defrosted bolognese sauce I made the other day and mixed it with macaroni. I put a lot of veggies (e.g. onion, carrot, celery, garlic) in the sauce, so it’s quite nutritious (actually I put them in the blender so that they almost get pasty, and that gives an amazing flavour to the sauce). I had a leftover cucumber and egg in the fridge, so I whipped this up:

 
The frozen star-shaped steamed carrots made with cookie cutters are also quite handy. I always make them in bulk with my Le Creuset Steamer and store them in the freezer. It’s really a lifesaver on a day like this!

Menu: Macaroni bolognese (steamed carrot slices on top), Cucumber sticks, Boiled egg

Japanese Nashi for dessert (also leftover in the fridge)

Kindergarten bento – Can you believe… (5/Sep/17)

….that today’s bento was prepared from only a few ingredients left in our fridge/freezer?

Over the weekend we visited our friends in the coastal city called Zushi in Kanagawa prefecture. We had a great two day stay, relaxing by the seaside.

As a result, we didn’t get to do any grocery shopping. But I flashed my super mum card and fixed this bento – not too bad I’d say 🙂

Menu: Grilled Mutsu (Japanese bluefish), Goma-konbu, Cucumber sticks, Simmered daikon & carrot in chicken stock, Aonori seaweed omelet, Rice

Apple mousse & mashed pumpkin with cinnamon & raisins for dessert