Living the bento lifestyle...sort of
Last week, I featured oven roasted green beans in a bento. I decided to throw green beans in the oven compared to steaming for two reasons. First, I had pan roasted green beans for my puerco pibil bento box and was subsequently asked by the Feisty Foodie if I had oven roasted them. I was [...]
It all started with that pork loin. Then, I went and posted about the process on twitter and Not Exactly Bento’s Facebook page. And there a reader stated when she has a pork loin to cook she often utilizes a recipe from a movie: Puerco Pibil (the recipe, not the movie). I read the recipe [...]
In yesterday’s post, I commented on the need to start eating meals that didn’t include a tomato base. Last night, I went for the ultra simple when cooking. This particular “recipe” should be called something else considering it took no time to prepare and was easy to cook. A small pork loin (about 2.5 pounds) [...]
Black Beans with Orange Juice. The title of this recipe from Mark Bittman’s How to Cook Everything Vegetarian seems both simple and slightly odd when I first read it. The ingredients are what made the decision to try the recipe. First, it indicates to serve over rice. Perfect. I was looking for a black bean [...]
There is a town up north from me known for a culinary speciliaty in Louisiana: Natchitoches meat pies. It’s related to an empanada in its construction, but has the flavors of Louisiana instead. It’s a deceptively simple little treat: browned and seasoned ground meat in a flaky pie crust exterior. The deception is in the [...]
Gumbo is a staple of the Louisiana culinary scene. And one that I don’t eat too often, or at least not in my youthful past. Until now.
Last night at the grocery store, I found this pork loin roast. I’ve never cooked one before, the price was right, it seemed the right size for just me. And I bought it.
Here it is…the recipe for these lovely turkey meatballs. Yes, I’ve quite enjoyed these already, even though I just made them the other day. I have some packed up in my bento for tomorrow. The recipe came from the Jan/Feb 2008 issue of Everday Food magazine, with a few tweaks by me. Let’s get started. [...]
It is amazing to me that vegetables I thought I never cared for cooked are proving me wrong when roasted. Cabbage is another example. I love cabbage raw. If you live in the South, coleslaw is a fact of life, and a tasty one at that. However, cabbage cooked is a fact of life, especially [...]
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