Posts Tagged ‘noodles’

Bento 39 – Easy Snack

For lunch at work, we’re having vegetable fajitas. So I made a little snack bento for the evening (I have long shifts). I threw in some mixed dried fruit and nuts, baby carrots, and some leftover noodles from last night’s dinner. Then I added a piece of rice candy for a little sweetness.


Bento 37

Last night we had spinach pasta with tomatoes, onion and garlic. So I added some of that to my bento, then my Mom told me she would bring me a sub sandwich for lunch so I just put some garlic bread and sliced nectarine in here to finish it off as a snack bento.

Bento 33 – Zen Garden

I am really happy with how this bento turned out. I think it’s reminiscent of a zen garden. I used fresh green beans and red potatoes for the main part of this bento – it is the part that reminds me most of a zen garden. The green beans are like the sand and the potatoes like the large boulders. Then there’s some tomato and vermicelli noodles with a fresh basil leaf. For dessert I placed some peach slices on top of a pile of pineapple.

This bento has been entered in a competition on Not Exactly Bento

Bento 26- Spaghetti Nests

Last night for dinner, we had some spaghetti with garlic bread. Since I haven’t had spaghetti in a while, I thought it would be nice for my lunch too. After thinking about which bento box would be best, I choose my “authentic” style bento and fashioned the noodles and sauce into little nests. For the 2nd tier in the box, I cooked the rest of my edamame and sprinkled some Mrs. Dash on it. Then put some sliced strawberries, nectarine, and some almonds w/ dried cherries.


Bento #22

Last night I posted a recipe for Asian Style Cabbage & Noodles. It was something that I threw together with some vegetables I had on hand and thought it turned out really well. But now it’s time for the whole bento. I didn’t have my bento supplies with me, so I had to use the arrangement of the foods to make it appealing and I think it works.


Of course you can see the asian noodles and cabbage, then on the left we have a half of pita tore into bite sized chunks with some hummus, and some sliced strawberries and kiwi with raw unsalted pumpkin seeds.

I never knew pumpkin seeds were so healthy until recently. My friend did the Master Cleanse and wanted some pumpkin seeds for when she was done so I checked out the health benefits. Two of major things pumpkin seeds have in them is zinc and magnesium. In 1/2 cup of pumpkin seeds you get 92% of your daily magnesium. They taste somewhat like a sunflower seed but larger. Personally I prefer the taste of almonds or walnuts, but they’re a nice snack and aren’t as expensive as nuts.

I also entered this bento in a competition, click here to check it out.

Homemade Homegrown Tomato Marinara

My Mom has a pretty nice garden and right now there’s tons of pear and cherry tomatoes, basil, and other great vegetables ready for the picking. So I thought making a fresh marinara sauce would be a nice meal for my boyfriend and I tonight. We went to HEB and found some nice looking white wine and some whole wheat pasta and I was ready to cook.

I made up the recipe and tried to keep it simple and fresh, we both agreed that it turned out really good. Sadly, the picture came out a little blurry.

fresh pasta

Homemade Homegrown Tomato Marinara

3 cups dried pasta
2 cups cherry/pear tomatoes (1 cup chopped, 1 cup whole)
1 1/2 cups white wine
4 leaves of basil, chopped
1 clove garlic, minced
1/4 cup minced onion
1/2 tsp oregano
1 tsp olive oil
salt and pepper to taste

Boil water and get noodles cooking. Heat up olive oil in medium saucepan and add garlic and onion. After a couple minutes, add tomatoes. After a couple more minutes add white wine. Let the wine cook down and soften the vegetables. Use a fork or tongs to smash remaining tomatoes and let it cook down some more. Add oregano, basil, and salt and pepper. Serve over drained pasta noodles.

Bento #20

Wow my bentos are adding up fast. I’m glad that I’ve been able to keep up making the bentos, sometimes I get into things and it’s hard to keep it up. But making the bentos has been very fun so far and I think I’m getting better and better at putting them together.


This bento has noodles, edamame, home grown tomatoes, pinto beans w/ a slice tomato on top, a half grapefruit with basil and almonds.