Tuesday, November 18, 2014

smoked paprika stir fry bento

Hi friends! Last night I made a simple but really tasty stir fry of ground turkey with chickpeas, garlic, onion, garlic, eggplant, peppers and lots of smoked hot paprika. Warming fall flavors! This bento was made for Jamison's lunch today and includes the turkey dish with brown jasmine rice, sautéed red cabbage. Garnishes: a gingko cut green apple, garden calendula petals over the rice for golden color and vitamin C.
Turkey, Chickpeas and Fall Veggies with Smoked Paprika
This yummy dish is good hot or at room temperature, making it quite bento-friendly.
1 lb. ground turkey
1 eggplant, dark and shiny, chopped
one yellow pepper, chopped (or color of your choice)
4 garlic cloves, chopped fine
1/2 large red onion, sliced into half moons
1 can chickpeas, 15 ounces, rinsed and drained
smoked hot paprika, freshly ground black pepper, sea salt
1/2 cup tomato sauce or chopped fresh/canned tomato
1/2 cup feta cheese, crumbled
cayenne pepper to taste
In a wok or sauté pan, heat olive oil and add garlic and onions, stirring until softened and lightly golden. Add eggplant pieces and pepper slices and chickpeas, turning until coated with oil. Season with sea salt, paprika and black pepper and continue to cook until tender and aromatic. Remove from pan, add ground turkey and sauté, using wooden spoon to break up clumps. Add tomato sauce, season with paprika and salt and brown lightly. Add chickpea-vegetable mixture and raise heat. Add feta, combine. Taste, correct seasonings and enjoy!
Camellias are really glorious right now, and I have radicchio and beets perking along in the garden. The kale and kohlrabi starts have been thoroughly nibbled by some nighttime critters, however!


Wednesday, October 8, 2014

b is for bentobird

Hi friends! I was so happy to find this hand-appliqued pot holder in an antiques shop last week. It inspired this rustic bento, which contains a smoked ham and Italian cheese pastry with chopped salad, zippy radish and roasted mini peppers.

The light is turning distinctly golden-autumnal as October advances...some pictures from our recent visit to the Green Gulch Farm Zen Center, just outside San Francisco:

Tuesday, September 23, 2014

autumn owl bento

Hi friends! Today's bento features a pastry owl filled with an autumnal combo of feta cheese and sweet roasted butternut squash. Stir fried Brussels sprouts and a little skewer of Okinawa purple potato, juicy orange and the last of our garden grown raspberries fill the rest of my favorite magewappa box.
I used ready made pie crust for the owl:
Enjoying mild days here with cooler nights...