july 22 breaded eggplant

july12 simple vegetable fried rice

FOR: simple vegetable fried rice
DATE: July 12
PLACE: bento

R.E.C.I.P.E.

simple fried rice
I used a 10 inch skillet with a cover and steamed broccoli, carrots, peas, and bean sprouts in 4 tbsps of water until crisp tender and the water was mostly gone.
I added 2 tbsps of canola oil and 1/4 cup of onions and stir fried the vegetables. When the onions were soft I added 3 cups of cold rice and 2 tbsps of soy sauce. Breaking up the rice and stirring it together with the vegetables until heated through.

july 11 rice picture bento

FOR: bento with rice and vegetables
DATE: July 11
PLACE: bento to take on an outdoor picnic

R.E.C.I.P.E.
The base of this bento is jasmine rice, then a ground layer of steamed broccoli with sesame furikake. The flowers are carrots with stems made of chives and tiny basil leaves.

july 7 farfalle with spinach and tomatoes

FOR: Farfalle with Spinach and Tomatoes
DATE: July 7
PLACE: lunch at home

R.E.C.I.P.E.
Farfalle with Spinach and Tomatoes
1 package (12 oz.) of bow tie pasta (farfalle)
2 tbsp extra virgin olive oil
1/2 tsp of minced garlic
1 bag of fresh spinach
1/2 tsp of each salt and pepper
1 pint of grape tomatoes, halved
1/4 cup of parmesan cheese

1. Cook pasta as package directs.
2. Heat oil in a large skillet, add garlic and saute about 1 minute, until garlic is golden. Add half of the salt and pepper. Add half of the spinach. Saute 1 minute. Add remaining spinach and cook until wilted. About another minute. Remove to a plate.
3. Heat tomatoes in the same skillet with remaining salt and pepper. Add a tiny bit more olive oil if necessary. Cook until tomatoes start getting juicy. (about 1 minute)Set aside with wilted spinach.
4. Drain pasta and rinse under cold water until pasta is cool. Drain well.
5. Put all ingredients in a serving bowl and toss well to coat pasta with oil and vegetables.
6. Sprinkle in parmesan cheese and serve.

adapted from a recipe in Woman's Day

july 6 thai noodle salad

FOR: Thai Noodle Salad
DATE: July 6
PLACE: lunch at home

R.E.C.I.P.E.

Thai Noodle Salad

8 oz. udon noodles

Dressing
2/3 cup bottled peanut sauce
2 tbsp cider vinegar
2 tbsp water
pinch of minced garlic

1 cucumber quartered lengthwise and sliced thinly crosswise
2 medium carrots, grated
1/2 cup sliced scallions
1/4 cup peanuts, chopped

1. Cook udon according to package directions. Drain and rinse under cold water until cool. Drain well.
2. Mix dressing ingredients in a large bowl. Add cucumber, carrots, and scallions. Toss to mix. Add cooled pasta and mix to coat. Sprinkle individual servings with chopped peanuts.

july 5 diner style hot dogs

FOR: diner style hot dogs
DATE: July 5
PLACE: post holiday lunch at home

R.E.C.I.P.E.
hot dog pan fried in organic butter
crisps
orange pepper cut into sticks