Monthly Archives: June 2012

Graduation Hat

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Graduation Hat

My daughter is off to kindergarten in September and there was a nice send off at her preschool yesterday. She let me know that she wanted a graduation hat bento, but it was a potluck event so I needed to make a hat for the group. (I brought a big bowl of watermelon on the side too.) This hat is full (adult) size and is carved out of one chunk (the top and base are connected). I used fondant cookie cutters for the letters and numbers– those are honeydew melon. By the end of the party the other watermelon was gone and no one had cut into this, so I went over and chopped it up so it would get eaten.

Graduation Hat

Good Humor Taco

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Taco Cone

This looks so much like mint chocolate chip ice cream that I started getting worried it would melt before I photographed it. I had to remind myself it wasn’t really ice cream!

I love waffles.  So, while researching waffle ideas online I came upon a waffle cone maker. I told myself no. It’s not practical. Too expense. But I wanted it. For months. And I bought one, love it, and would never give it up. This cornmeal waffle is an experiment gone right– it is delicious.

The savory cornmeal waffle cones are filled with black bean hummus, guacamole, and topped with black beans. The side dishes are Daiya Foods Cheddar Style Shreds, tomatillo salsa, and chopped onions. I propped the cones up for the photo shoot, then tucked them in to be packed up.

Taco Cone2

Tomatillo Salsa Recipe
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10 medium sized tomatillos
1 lime, juiced
2 tablespoons minced cilantro
2 tablespoons minced red onion
Salt, to taste

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Preheat the oven to 350 degrees.

Quarter the tomatillos and roast them for about 15-20 minutes until the juices start to release and they get slightly colored. Cool them completely.

Puree the tomatillos (but leave them ever so slightly chunky). Transfer to a bowl and add the other ingredients.  If you eat nightshades you might enjoy adding a bit of jalapeno.

Cornmeal Cone Recipe
Admittedly Experimental and Frivolous
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1 egg
1 egg white
2 tablespoons agave
2 tablespoons oil
1/3 cup Namaste Perfect Blend (all-purpose gluten-free flour)
1/3 cup finely ground cornmeal
1/4 teaspoon salt

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Combine all of the ingredients in a mixing bowl.

Use your waffle cone maker according to manufacture’s instructions … but here is what I do.

Preheat the Chef’s Choice Waffle Cone Maker at level 2.5-3. Scoop 1 tablespoon of batter onto the iron. Cook for 1.5-2 minutes. Take out and immediately shape like a cone (I rubber-band these in place because they don’t form as well as the sweet version.)

Shared on Real Food Forager

American Flag Bento

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Flag Bento

Yesterday my daughter said, “Mama, I need an American Flag bento because we are studying the American Flag in school (preschool).” She also informed me that today is flag day.

The thing is, I usually plan ahead for special bento- purchase the ingredients in advance and think about the colors. Not for everyday bento, but to make a flag … I said, “We’ll see.”

This morning I pulled out last night’s left-0ver Indian food (black rice, beet puree, and chickpea-sweet potato curry). Hmm … I guess this could be an abstract flag, I thought. I knew I was on to something when my three-year-old peeked up and said, “You made the American Flag.” If she could tell what it was that was a good sign. Then I looked at our fruit and the cucumber and decided to make a second flag! All in all it was pretty fun.

My only other artistic experience with the flag is this quilt I made a few years ago.

Flag Quilt

I shared this bento on the:

Bento Blog Network

Gene Shallot

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Gene Shallot

This is my first attempt at a portrait of a real person.  I have made faces before, and cartoon characters … but this is different.  I can’t say it looks exactly like Gene Shalit.  The primary issue is the lack of forehead showing.  Next time.  Or never again.  Either way.

The hair is made from 101 Cookbook’s crispy shallot recipe and thinly sliced nori.  The rice is flavored lightly, the eyes are olives, glasses are cucumber, and the tie is watermelon.  The roasted corn salad is seasoned with salt, pepper, and lemon juice.

Of course my daughter has no idea who Gene Shalit is, she is convinced I have made a lady for her!

Quinoa Chive Pancake and Angry Snowman Bento

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Angry Snowman

These pancakes are delicious, but the sauce is what makes this great.  This is a savory meal, and goes nicely with vegetable stir-fry.  You might want to double the sauce and use some to toss vegetables in.

This snowman isn’t really angry.  Here is what happened.  I started dinner early because I knew the kids were hungry.  I planned to make the snowman and save it for the next day’s bento lunch.  The girls started fussing then all out screaming.  I was cooking under duress.  (I am sure some of you can relate.)  So, I flipped over the snowman and his dark slanted eyes looked back at me angrily.  I considered re-making him, but decided the extra time wasn’t worth all of the fussing (double meaning intended).  My daughter didn’t notice anything about his expression and happily ate her lunch, so all is well.

The peanut sauce is in the Mickey container.  Amazon doesn’t carry that one now, but here is a similar container.

Quinoa Chive Pancakes

Quinoa Chive Pancakes Recipe
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Sauce
2/3 cup apple juice
2 tablespoons Coconut Secret Coconut Aminos or tamari
2 tablespoons peanut butter, 100% peanuts, unsweetened
2 tablespoons rice vinegar
1 clove garlic, pressed
1/2 inch ginger, grated
1 tablespoon toasted sesame oil

Pancakes
3/4 cup quinoa flour
1/4 cup quinoa flakes
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3-3/4 cup hemp milk, unsweetened (or other unsweetened milk)
2 tablespoons oil (I used olive oil)
2-3 tablespoons minced chives
Sesame seeds

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Combine all of the sauce ingredients except the sesame oil in a small sauce pan and whisk together.  Bring to a simmer.  Stir occasionally and reduce until the sauce is a nice dipping texture– it thickens a bit as it cools.  (Depending on the heat about 20-25 minutes.)   Add in the sesame oil and transfer to a serving dish.

For the pancakes, combine the dry and wet ingredients separately, then mix together.  Add the chives.  Heat a griddle on medium-low heat (closer to low).  Spoon a small amount of batter onto the griddle and sprinkle sesame seeds on top.  Cook until bubbles show through, flip and cook on the other side.  (Let’s face it, you know how to make pancakes!)

Serve hot and enjoy.

Shared on Simply Sugar and Gluten-Free

Coconut Frosting and Bunny Cake

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Bunny Cake

When my kids get invited to birthday parties, I always make them cupcakes, or a cake to share with the everyone (because the birthday cake is sure to be made with gluten and dairy).  Needless to say I make a lot of cakes, which is fine with me– I think it is fun.  My friend gave me the heads-up that she was having a Hello Kitty cake at Amani’s party, so I made Hello Kitty’s bunny friend.

My kids and I like this frosting.  But, to be honest, it might not pass as frosting with a traditional crowd, as it isn’t super sweet.  I love it on carrot cake.

Coconut Frosting Recipe
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1 cup raw cashews
1 cup shredded coconut
1/4 cup coconut milk (canned, full fat, stirred)
1 teaspoon vanilla extract
1/3 cup raw agave nectar, or more to taste (honey or maple syrup would be fine)
1/2-1 tablespoon coconut flour

Beet juice for pink
Turmeric powder for yellow
Cacao powder for brown

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Soak the cashews and shredded coconut in cold water for 3 hours.  Drain and rinse in a sieve.

Puree all of the ingredients except the coconut flour until slightly chunky or smooth (to your preference).  Add coconut flour as needed to thicken the frosting.  I will thicken more if refrigerated too.

Color the frosting (if desired).  Turmeric powder can change the taste a bit– but is a nice addition to carrot cake.  Use a little or lot of beet juice for pink or red.  (Boil a few beet shavings in a bit of water to get the beet liquid.)