Home-made Bento: Chilli Con Carne & Beef Spaghetti

Chilli con carne with steamed watercress and sweet potato

Something easy for a busy weekend.
First bento is chilli con carne accompanied by steamed watercress and sweet potatoes.
Second bento is beef & bean wholemeal spaghetti (with additional zucchini and mushrooms).

Beef & bean wholemeal spaghetti

Home-made Bento: Two Japanese bento lunches!

We have two Japanese bento lunches for the week!

First variation is cold soba with sides of seared salmon and halibut, bundles of spinach goma-ae, dashi-simmered mushrooms and blanched carrots.
Second bento comprises hot soba (broth packed separately) topped with halibut, assorted vegetables and katsuo-bushi.

Home-made Bento: Beef Bibimbap-don & Assorted Mixed Bento

Bento 1

Bento Lunch Prep for the Week Done!
For the first bento we have some bibimbap-don thing of cubed/julienned beetroot, carrot, endive, baby bokchoy and yellow peppers, beef soboro and a Hawaiian sausage on black rice.

Bento two comprises more black rice, stir fried baby bokchoy and corn, sausages and a sunny side up. =3
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Bento 2

Chef's Health Tip:
Must try to eat as wide a range of colourful fresh fruit and vegetables daily, when possible! For all their different nutritional benefits.

Home-made Bento: Seared Cod, Mini Shrimps with Baked Veggies and Purple Playdoh

Seared cod and mini shrimps, assorted baked vegetables (beetroot, cauliflower, broccoli, butternut squash, mushroom, eggplant) and Magic Awesome Purple Playdoh (mashed purple sweet potatoes)!

Diner's comment: "How can healthy food taste this good??"

Chef's suggestion on how to pan-sear cod without losing the skin to the pan:
I usually use a nonstick pan with no oil, let the pan heat up till sizzling hot, then place the thawed fish skin side down. Once I hear the skin sizzle I'll turn the heat down and let the skin crisp. I only flip the fish when it auto releases from the base of the pan by itself with just a nudge of the spatula. Usually I notice people try to flip it too soon before a nice seared crust forms, so it will stick. Technique seems to work for oily fish and most meat cuts, at least for me. 

The food prep process.