Showing posts from December, 2008

Obentec comments and a discount!

I got a nice email from the president of Obentec, they are the makers of the lunch box technology that I use. They were the first to boost my visits by adding me to their newsletter, which I'm very grateful for. She reminded me of a discount they have running, only hard part is you've got 2 days to take advantage. I highly encourage the laptop lunchbox, it's been a great way for me to make sure to limit portions and do my little bit to be green and reduce the plastic bags and such that I might have had to use. Love your lunch photos! Just wanted to let you know that all products are 20% off at through Dec 31 st . Use coupon code “holiday2008” (no quotes) when checking out. Feel free to pass this info on to your readers, and have a very happy New Year! Best, Amy Hemmert Thanks for visiting all. And if you're from Obentec, thanks for supporting me! Ironjack

The Fudge Factor

So every year my wife and I like to give homemade gifts from the kitchen. This year we decided to go with a bundle of fudge. This sounded like a fairly easy and straight forward idea, it turns out there's a lot more to fudge than melting some chocolate. After 3 messed up batches and a pot that has been completely ruined, I have to say I've learned a lot about fudge and the science of candy making. For you're reading pleasure I present to you my trials and tribulations. I'm not a sweet's person, I actually dislike chocolate and ice cream ( I know I hear the gasps all the time), so I've never actually had fudge before. This really presents a challenge when that's the gift I'm to be giving. My wife was armed with a handful of recipes, and after reading them thru, I thought, how hard could this be. Turns out, VERY... Good fudge, I learned cannot be shortcutted, the very best you can do is to take out insurance to make sure you don't mess it up. The id

Final box 2008?

Final bento of the year for me. Unfortuneatly my eaters go on winter hiatus soon, and I'll need to spend next week making our homemade holiday treats, so this will be the last bento for 2008 probably. I'll still be posting, I've got a couple of things I've promised to blog about so I hope to tide you over with those. I didn't have a chance to come up with a good theme for this box, it's simply yummy steak goodness, that was extremely fast to put together, and a calorie friend bento to boot. To start we have a nice Dijon herb crusted steak tenderloin. I used a bit of whole grain mustard mixed with the Dijon and a good bunch of herbs. I think this would ultimately have been better had I used a pork tenderloin. The beef tenderloin was a bit tougher than pork would have been. Alternatively, I could have cooked it slower to have things break down better. Next we have a Roasted Cauliflower soup with Black Truffle Oil. I was gifted with a nice bottle of truffle oil an

Italian Lite!

If your holiday season has been anything like mine then there was a lot of good food to be had and some pants to be let out. With that in mind, I wanted to bring in a low calorie, light lunch bento. Low cal does not have to mean low taste, so I set out to find a good blend of taste and technique to deliver just that kind of lunch. We'll start with our entree: Chicken with lemon artichoke sauce. The key to lower calorie cooking is to remove your usual suspects for taste (butter, frying, fatter cuts of meat) and replace them with taste highlights (lemon zest, spices) and plenty of vegetables. The veggies of course are there for low calorie filler and provide a satisfying lunch. I took some chicken breast cutlets and lightly dusted them with a season flour mixture and finishing them in a pan coated with a bit of cooking spray. Slow cooking got the onions and artichokes nice and soft while the lemon zest and juice punched up the taste. Next we have a polenta with mushroom ragu. I delet