Hey Guys......I have recently moved to NYC/NJ..and the first thing that worries me are lunch boxes for my hubby......Life was so peaceful @ India, with his office providing lunch...and here.......Sure many would have faced the same issue , so here are some "Food for Thought" recipes for a jiffy lunch
Indian Bento
A note on bento: Bento is, very simply put, a Japanese lunchbox that's making waves across the U.S.. Traditionally made with rice, meat, poultry or fish and pickled or other cooked vegetables, bento can be as intricate or simple as you'd like.
Bento boxes can be as simple or elaborate as the food they hold, from laquered boxes with built-in dividers to reuseable plastic containers available just about everywhere lately. It's important to keep moist foods separate from dry foods to decrease the risk of spoilage. Silicone muffin liners are ideal for keeping foods separate, but anything from dry lettuce leaves to waxed paper works as well.
While leftovers are perfect, any food that tastes as good chilled as it does hot will do. To keep foods cold until lunch time, small condiment packets like kethcup, mustard, mayo or relish, when frozen, are the perfect size ice-pack whether meant to be consumed or not.
Fill-ins help food keep its shape and stay put; some ideas for fill-ins are grape tomatoes, grapes, baby carrots, individually wrapped cheeses and dried fruit.
So you can add the following for a Veggie Bento
Spicy Chickpeas and Tomatoes:
Hands-On Time: 10 minutes
Ready In: 15 minutes
Yield: 4 servings
Ingredients
2 cups cooked chickpeas
1 large tomato - seeded and diced
1 large green pepper - seeded and diced
1 cup yellow onion - finely chopped
2 Tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Kosher salt
Directions
1. Heat oil in a skillet over medium-high heat. Add onion and pepper and cook until fragrant - about 3 minutes.
2. Add chickpeas, tomato, spices and salt. Stir well and heat through
3. Cool and pack ...this can be reheated just before consuming
Spiced Yogurt Dip:
Combine
1 cup plain thick yogurt - whisked well
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 Tablespoon honey
Salt to taste.
Blend well and chill until serving time.
This can be coupled with some Nachos / Green Salad / Spinach - Veggie Fru Salad / Risotto / any portion of your choice
Indian Bento
A note on bento: Bento is, very simply put, a Japanese lunchbox that's making waves across the U.S.. Traditionally made with rice, meat, poultry or fish and pickled or other cooked vegetables, bento can be as intricate or simple as you'd like.
Bento boxes can be as simple or elaborate as the food they hold, from laquered boxes with built-in dividers to reuseable plastic containers available just about everywhere lately. It's important to keep moist foods separate from dry foods to decrease the risk of spoilage. Silicone muffin liners are ideal for keeping foods separate, but anything from dry lettuce leaves to waxed paper works as well.
While leftovers are perfect, any food that tastes as good chilled as it does hot will do. To keep foods cold until lunch time, small condiment packets like kethcup, mustard, mayo or relish, when frozen, are the perfect size ice-pack whether meant to be consumed or not.
Fill-ins help food keep its shape and stay put; some ideas for fill-ins are grape tomatoes, grapes, baby carrots, individually wrapped cheeses and dried fruit.
So you can add the following for a Veggie Bento
Spicy Chickpeas and Tomatoes:
Hands-On Time: 10 minutes
Ready In: 15 minutes
Yield: 4 servings
Ingredients
2 cups cooked chickpeas
1 large tomato - seeded and diced
1 large green pepper - seeded and diced
1 cup yellow onion - finely chopped
2 Tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Kosher salt
Directions
1. Heat oil in a skillet over medium-high heat. Add onion and pepper and cook until fragrant - about 3 minutes.
2. Add chickpeas, tomato, spices and salt. Stir well and heat through
3. Cool and pack ...this can be reheated just before consuming
Spiced Yogurt Dip:
Combine
1 cup plain thick yogurt - whisked well
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 Tablespoon honey
Salt to taste.
Blend well and chill until serving time.
This can be coupled with some Nachos / Green Salad / Spinach - Veggie Fru Salad / Risotto / any portion of your choice
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