Bento Box 3: Savory Strips Bento

Haha! Last bento box of the week! Another quick/easy/delicious for my wonderful roommate and me. Today was another one pan wonder: shredded chicken and cabbage stir fry and steamed bell pepper strips with sesame seeds. Again, I remind you: these two recipes, combined with 1 cup of brown rice, equals a filling meal for two people. Or one person over two meals. :)

Shredded Chicken and Cabbage Stir Fry

1 chicken breast
2 handfuls shredded cabbage
2 tbsp soy sauce
1 large green onion, diced
2 tsp sesame oil

Boil water in a deep sided pan. Insert whole chicken breast into boiling water.

Chop green onions and place into a small bowl with soy sauce. Let sit. (If necessary, also shred cabbage. I bought mine pre-shredded from TJ's.)

When chicken is thoroughly cooked (took me about 8 minutes - make sure it really is cooked through) remove it to a plate and, using two forks, tear it into little shredded bits the way you always wanted to when you were a kid but couldn't get away with.

Pour the water out of the pan, replace it on the stove, lower to medium heat, and add the sesame oil.

Now add the chicken and cabbage. Stir for about 2 minutes. Add the soy sauce and green onions. Stir until well coated. Remove and serve. Easy peasy.

Steamed Bell Pepper Strips w/ Sesame Seeds

1 bell pepper
1 tbsp soy sauce
1/2 tbsp toasted sesame seeds

Cut bell pepper. Clean out seeds. Slice into thin slices. Steam. Toss with soy sauce and sesame seeds. The end.

[PS. Not quite the end - Previously, I have used my little steamer tray, inserted in a pot, to steam veggies, but I recently discovered this nifty little nuke tool from Progressive that lets you steam them in a little tray. It's small, handy, and dishwasher safe. Used it for this and it worked like a charm. :) ]
[PPS. Did you know steaming is much healthier than boiling? Boiling leeches out the nutrients from your vegetables! Which, for some folks (not me), is the only reason people eat vegetables! Ridiculous! Plus, steamed vegetables just taste better. Probably because your body is saying - yes. These have things I can use in them. Steam your veggies!]

Second Day Stir-Fry

So, hello!

I have been gone for a while... I haven't stopped cooking; it's just the recording process has gotten a little behind. Cheers to any and all of you who've stuck with me.

For my part, I'll admit I've been going back to some old favorites the last few hectic weeks. Brought my Bad Ass Yamekins to a 5-hour long rehearsal; they were very pleasantly received with the exception of one "gah - they're squishy!" reaction. To which I say this: if something feels squishy, but everyone else is eating it and loving it - just try it. For goodness' sake, it's gluten-free! Also brought those yammies to the killer Relay for Life walkathon, which was so much fun. I'm planning on a full 24-hours for it next year, barring rehearsal schedules as yet unforeseen.

Another treat that I've been revisiting of late are my delicious Green Bean "Chips". They are awesome as a snack during a busy day - hot or cold, they're always yummy. I've also made them as a side for chicken, beef, and fish, and I've chopped them up on top of leftover brown rice. Nom nom.

Speaking of leftover brown rice, here's a nifty new meal for you folks. I'd have taken pictures, but the darned comestibles just disappeared too quickly!

Second Day Stir-Fry
(serves 4-5)

1/2 cup (leftover) brown rice
2 medium-large carrots, peeled and thinly sliced
2 stalks celery, halved lengthwise and diced
2 blocks firm tofu, cubed (I used Trader Joe's Organic Firm Teriyaki Marinated Tofu, which my guinea pigs and I found to be delicious!)
1/4 cup red onion, diced
1-2 cloves garlic, minced
3 tbsp low sodium soy sauce
2 tbsp toasted sesame oil

Add sesame oil to a stir fry pan and set it over medium high heat. Add garlic and onions, sauteeing until the garlic is browned and the onions are translucent. Add celery, stir for ~3 minutes. Add carrots, stir for an additional 2 minutes. Add tofu, stir for another 3 minutes. Add rice, stir so everything is well combined, then add soy sauce. Stir for an additional 3-5 minutes. Ta-da! Dinner! Or lunch. Could be lunch.

Sprinkle with toasted sesame seeds and serve. It was uber-tasty and filled me and my guinea pigs right up. :)

Delish Fish Stir-Fry

And it's time again for another edition of "How will I use all the fish I caught in Alaska?" I used sea bass, but you could use any white fish, I think.


Delish Fish Stir-Fry
(makes 4 servings)
2 filets sea bass, chopped into bite sized pieces
1 red bell pepper, diced
4 carrots, halved lengthwise and diced
3/4 cup diced red onion
1.5 inch diced ginger
2 cloves garlic, minced
1 tbsp sesame oil, separated
1 tbsp grapeseed oil, separated
2 cups low sodium soy sauce
1 tbsp fish sauce
1 cup brown rice
sesame seeds, to taste

Make 1 cup brown rice according to package directions.

Cut your fish into bite-sized pieces and put into a tupperware container or a plastic bag with ~2 cups soy sauce and 1 tbsp fish sauce. Marinate in your fridge for 30-60 minutes.

Take a wide skillet and pour in 1/2 tbsp sesame oil and a 1/2 tbsp grapeseed oil. Set stove to medium heat. Sprinkle a tiny bit of fish sauce. The heating oils combined should smell super yummy.

Add onion, garlic, and ginger and stir until the onions are translucent and the garlic begins to brown.

Add carrots and peppers and 1/4 tbsp sesame oil. Stir until carrots begin to soften. Set heat to med-low and keep an eye on it, stirring occasionally.

In a second, deep sided skillet, add 1/2 tbsp sesame oil and set to med-high heat. Pour in the whole container of fish plus its marinade. Cover. Cook for ~7 minutes, or until fish is fully cooked through.

Scoop the fish out with a slotted spoon and add to the veggies, cook over medium heat, plus 1 cup marinade.

Stir until the whole batch is well-combined and stirred.

 Serve over a small amount of brown rice.

Super yummy! Enjoy!