Filed under Kid Bento

Halloween Two-Pumpkin Bento

Today’s baby dinner bento features two little pumpkins to get us all in the Halloween spirit!

I shaped about half a cup of sushi rice into a ball using plastic wrap, then dusted it with black sesame seeds for color. On top of the rice went Pumpkin #1, which I cut out of a fruit snack (the organic ones from Archer Farms at Target are mine and the baby’s favorite).

Around the rice went a sliced strawberry and one wonton with some of my homemade nitsume sauce. I’m glad I made a double batch of nitsume last weekend; it lasts forever and goes great with anything savory that could use a touch of saltiness.

Pumpkin #2 was an easy creation of half a Clementine orange with a leaf pick in the top. Simple but effective!

Happy Halloween, everyone!

 

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How To Make A Kid Bento (With Deep Blue Bento Example)

It can be intimidating to start making bento lunches for your child. Don’t you need a lot of special equipment- and how do you think of things to do- and doesn’t it take a ton of time to do all that? But really, making a bento lunch is as simple as making a regular lunchbox. With just a few tweaks to your thought process, you can create a lunchtime treat for your kid that is nutritious and appealing with exactly the same time and effort as your standard brown-bag fare.

Let's Make This Lunch!

1. Plan Your Bento

I like to come up with one ‘cute’ idea to incorporate into a kid bento box. Any more than that, and my bentos just look like a mess; with no cute idea, they look exactly like adult bentos (which is sometimes just the way it is).

For this bento, I decided I wanted to create a little ocean with fish playing in it.

2. Lay Out Your Equipment

The Hardware

Will you use matching containers or muffin cups in alternating colors? Do you plan on using tiny cookie cutters, special scissors, or picks? Now is a good time to get them where you can see them.

For this bento, I set out:

- A blue bento box
- Internal divider
- Silicone cups in shades of blue
- Large circle cookie cutter

3. Lay Out Your Food

The Software

Try to add something white, yellow, red, green, and black to your bento (food ideas by color). I also like to have 1/3 protein and carbs, 1/3 fruit, and 1/3 vegetables in each box. For this bento, I laid out:

- Cream cheese and blue food coloring, for the water
- Goldfish Crackers, for the fish
- Cherry tomatoes
- Baby carrots
- Rye bread, turkey, lettuce, and cheese, for the sandwich
- Black and green grapes
- A clementine orange

4. Prepare Your Food

Making Water from Cream Cheese and Blue Food Coloring

Once you have all of your food and containers out, prepare any foods that require assembly. For this box, that meant making the sandwich, adding the blue food coloring to the cream cheese, and cutting the carrots into flowers (okay, I didn’t do that, but I meant to do that).

Putting together the seafaring sandwich

A little box of eight gel food coloring colors- plus an inexhaustable supply of cream cheese to put it in- is a fantastic decorative tool.

5. Assemble and Decorate

Some assembly required

At this point, you can be as creative as you’d like. Arrange all your ingredients in your smaller containers and within your bento. Cut any last-minute decorations (flowers from cheese? goldfish jumping in a cream cheese lake?) and fill the box until it is packed firmly but nothing is squeezed in.

For the last part of this bento, I cut the sandwich into a circle, layered the ‘water’ on the outside, and added the jumping goldfish before packing all of the items into the bento.

Let your imagination run wild!

Ready for lunchtime!


TIPS

  • Using rye bread instead of white or wheat bread gives you a great background for strong colors
  • A lettuce leaf under any component of your bento adds green, fills out the box, and looks appetizing
  • Fill your bento completely; the idea is that when closed, nothing will move a centimeter. Keep grapes and small tomatoes on hand to shove into the cracks!
  • Gel food coloring is ideal for creating more colorful edible artwork

The very best part of making a bento lunch for your own kid is adding your own special touches. Once you have the basics down, you can let your creativity take charge!

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Baby Wonton Bento

After picking up some adorable panda picks, leaf picks and animal picks- plus a new baby panda bento box!- I knew I had to bring the panda picks and panda bento together at last. Today’s baby bento features steamed wontons from the Asian market down the street, carrot flowers, kiwi slices, and lots of black grapes. There were some pieces of watermelon hiding under the grapes, I promise!

Whenever I’m pressed for time, I absolutely love to make frozen wontons for lunch or dinner. You can microwave them if you place wet paper towels below and on top of the wontons on a plate. Heat for one minute, then flip and heat another minute. They aren’t as perfect as wontons that come from a steamer basket, but hey- a two minute dinner is a two-minute dinner!

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A Tale Of Two Bentos: Tuna Rice Salad

Even though I try hard to remember to freeze pre-portioned leftover rice every time I make a batch, inevitably I find that little half-full plastic container of Thursday’s sushi rice shoved all the way to the back of the fridge on Saturday (there should be a word for all those little half-full plastic containers that get shoved to the back of your refrigerator, shouldn’t there?).

I decided to turn my leftover rice into a Rice Salad (recipe below), and it turned out- surprisingly- great! It came together from all the ingredients I normally have on hand in the pantry and could really be varied endlessly based on what you have on hand- or what else is in those little half-full containers at the back of the fridge. Best of all, my two-year-old loved it, which sends it into A+ territory for me.

I love Sherimiya’s use of lettuce as an edible background (I try to steal from her whenever possible), and since the massive package of fun bento supplies I ordered in a weak moment arrived from All Things For Sale, I decided to step up my presentation game a little! I made one bento for the baby and one for myself… although, now that I look at them again, I wish I’d added a couple of little pandas to my own ‘mature grown-up’ lunch.

The baby bento has tuna rice salad with black grapes and a little clementine packed in his new little panda bento. The mom bento has the same with a few extra grape tomatoes, edamame, and the very last of the sliced strawberries. I may have added a Ghiradelli chocolate square at the last minute, but you didn’t hear it from me.

My bento was packed in my new super-fun and crazy cheap ($4!) blue oval bento. I love the addition of a movable divider and the clear plastic lid; I get to admire the contents every time I look in the fridge!

Tuna Rice Salad

Note the many wonderful substitutions this little salad will drink up. I’ve listed the ingredients I ended up using first, with substitutions in parentheses. If you use long-grain rice instead of prepared sushi rice, mix the vinegar with a tablespoon of sugar before adding it to the salad.

2 cups leftover sushi (or long-grain) rice
2 tbs dark sesame oil (or vegetable oil)
1 tbs rice vinegar (or any white vinegar)
7-8 grape tomatoes, quartered (or 2 full-sized tomatoes, diced)
1 container of vacuum-packed tuna (or vacuum-packed salmon)
1/2 cucumber, diced (or 1/2 bell pepper, or 1/2 cup shredded carrots, or 1/2 onion, or all of the above!)

Mix everything together. That’s it- and it keeps all week in the fridge!

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Little Boy Cheese and Crackers Bento

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This little bento would make a good snack, but it served very well as a light dinner for a not-very-hungry toddler.

The schoolboy is a Baybel cheese (he wouldn’t eat it, though, so it had to be turned into flowers at the last minute!).

A few plain crackers, green and black grapes, and watermelon completed this fast little bento.

Happy weekend, everyone!

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Lit Pumpkin Bento

For a fun little snack yesterday, I threw together all the orange-y things I could find into the small half of my little white Kotobuki bento box.

The most entertaining part to make was the little cream cheese sandwich, which I made by tinting cream cheese with a little orange gel food coloring (definitely the most fun part of the proceedings!). The little pumpkin got his own bed of carrot sticks, a Baybel cheese with a moon carved out of it, and a tiny mozarella leaf.

It wasn’t a balanced snack in the least, but I figured a one-color snack every once in a while wouldn’t hurt anyone!

Happy Halloween bento-ing!

 

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Open-(Pig)-Face Sandwich Bento

Today’s kid lunch bento was inspired by picking up strange, imported German bologna (a sandwich meat I’ve never actually bought before). I felt like what goes around should come around, so we made an open-faced bologna pig sandwich with mozarella ears and nose as an homage to pressed lunchmeat.

Black grapes, purple japanese sweet potato flowers, and an edamame salad (recipe follows) completed one simple little bento.

Bon appesqueeeeak!

Edamame Salad

1 cup edamame, thawed if frozen
1 cup sweet corn, thawed if frozen
1/3 cup carrot sticks
1 roasted red pepper, diced
Chopped parsley

Mix everything together in a fridge-safe container, and then make

Dressing
1/3 cup sesame oil
1/4 cup soy sauce
Juice from 1/2 a lemon
salt to taste

Whisk (or shake in a lidded container) together and drizzle over the veggies. Keeps a full work week in the fridge (and makes a nice, quick bento extra).

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Garden Sandwiches Bento

I thought I might have better success getting King Baby to eat his entire bento if I focused more on finger foods. Though he can use forks and spoons, it’s always an adventure that ends with little wayward piles of food under his chair. It’s a treasure hunt I’d just as soon avoid.

Though yesterday’s cucumber was treated with alarm and horror, I went back to the cucumbers to make little stalks for my strawberry flowers. The flowers were proclaimed lovely (“Look! Flow-uh! Flow-uh mommy. Piiiitty”) but then gently laid aside without even being licked.

The yogurt-covered raisins were a big hit, and the grapes got a little attention, but the turkey sandwich wraps, which I had in my own bento today (recipe follows) got no attention. Fortunately Daddy was on hand to hover them up after it was clear nothing else was going in.

All in all, a disappointing finish, but I’m a little reassured by the late-breaking news that he spent the entire afternoon with my mother, learning, as she put it, “how to eat ice cream out of a cone.” The strawberry flowers never had a chance!

Turkey Sandwich Wraps

Get yourself a tortilla and spread just a little butter or cream cheese thinly all the way to the edges.

Place a slice of turkey and a slice of cheese on top, and whatever vegetable strikes your fancy (I used jarred roasted red peppers, but I would’ve added spinach if I’d had any).

Salt and pepper a bit, and then roll up as tightly as you can.

Slice into 1-inch rounds (discard- who am I kidding, eat- the ends) and pack tightly into your bento.

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Cloudy With A Chance of Meatballs Bento

Wednesday’s toddler dinner bento was inspired by one of my son’s favorite movies, Cloudy With A Chance of Meatballs.

I lent him my new Milky White Kotobuki bento and filled the bottom half with pasta shells and turkey meatballs in my terrible Ultra-Fast Sweet And Sour Sauce (half a cup of ketchup mixed with half a cup of grape jelly and a dash of soy sauce- don’t judge! It’s delicious and awful!).

My tiny metal cutter assortment arrived from Kotobuki with the bento, so we added cheese ‘clouds’ to the meatballs. He had fun helping to cut them out!

The other side of the bento got cucumber slices and carrot flowers, along with a fruit dessert of grapes and orange segments topped with kiwi flowers. Everything went down well except the cucumbers, which he treated like poison.

For this bento, of course, we had to do dinner and a movie!

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