This Week in Bento: November 9-13, 2010

I just realized it's already the middle of November, and this definitely seems like a mistake. Wasn't it just summer? Is it really almost Thanksgiving already? (And while we're on the subject, why does it seem that a day about cooking a fantastic meal produces so many Thanksgiving-customized, pre-cooked, nuke and eat foodstuffs?) Well, my thoughts on people's increasing unwillingness to cook anything (even on Thanksgiving) is a rant for another day... let's get to the bentos, shall we? ^_^

November 9

This week started off with some spectacular leftovers from the weekend.  Steve had made some artichoke and hearts of palm stuff sole (similar to the Artichoke-Stuffed Squid he made in September).  It was, to say the least, devilishly good.  And with a little bit of three-olive tapenade I had leftover from last week, it made quite the bento feast!  I've enjoyed the tapenade with salmon, with crackers, over pasta... and not surprisingly, it was just perfect over rice as well!  Nestled in there with the fish and rice is a simple but pleasing salad, and some dates and prunes.  This bento is yet another one that I wish I could eat again after seeing the photo... someone really needs to figure out that technology!

November 10

Here's a nice, simple bento that I really wish I had a better photograph of... now that I don't usually have natural light to shoot with, it becomes more apparent that I'm dealing with the limitations of a point-and-shoot.      (Hmm.. as I typed that the sun suddenly came out from behind a cloud and flooded the room with light.. did it hear me say that??)  Anyway, here we have more awesome leftovers from a meal cooked by Steve.  He makes a mean balsamic-marinated pork chop; it's one of our favorite easy meals around here.  It's served up with some rice topped with what I'm calling a red pepper "lattice."  I packed the rest with fruit and veggies: fresh cut pineapple, cucumber stars, grape tomatoes, and kiwi.

November 11

Just as it started to seem that Steve had been cooking everything this week, I swooped in a made some yummy Japanese fare.  We went to Mitsuwa on Sunday, and I picked up some cha soba.  The green color comes from green tea, and the tea shines through in the flavor as well.  It's served here with scallions, ginger, roasted nori, and a bottle of dipping sauce.   Next to that is the other part of the meal: seared ahi tuna.  The tuna is served over avocado with a spicy cilantro/jalapeño sauce and toasted sesame seeds.  For a touch of sweetness I threw in some pineapple and slices of fall plum.  Then I made a similar bento for Steve:

November 12

Here's some more of that tasty tuna/avocado dish, next to rice with ume fumi furikake.  The green beans are mixed with a shredded tofu puff and a soy marinade.  The pineapple way the back there is topped with a bit of nanami togarashi, a spicy chili pepper seasoning.  The heat of the chilis with the sweet, tangy pineapple was a winning combo that I'll definitely be trying again!

November 13

Here we are at the end of the week already, and my lunch was a simple salad bento.  Grilled herbed chicken tops a crispy and satisfying green salad, complete with red onion, green onion, blue cheese, tomatoes, and cucumber.  There's just some plum slices, and that's it!  A fresh and light finish to the week of bentos, and it really hit the spot!

Hope everyone is staying warm as the weather starts to cool, and do me a favor too: if you celebrate Thanksgiving, please, please plan to cook something from scratch!  You've still got a couple weeks to figure it out. ^_~