Eating in a box

Another old post I've been meaning to put out. It's a quick corn frittata breakfast bento box I packed for work this was one of those under 300 calorie meals. Eggs, Fresh Corn off the cob, shallots, percorino romano cheese, butter, milk, salt pepper and a bit of paprika. I made this dish right at the beginning of summer and picked up the corn from the farmers market. The corn was unbelievably sweet (you would have thought I added sugar to the mix). It was a perfect protein breakfast didn't leave me hungry later. This recipe came from an issue of Cooking Light and I couldn't think of any corners to cut here's the recipe that I have from my notes. Actually I think there was some parsley but I skipped it since I didn't have any on hand but I think it was only for show. Corn Frittata with Pecorino Romano Cheese 1 teaspoon olive oil 1 1/2 cups fresh corn kernels (about 2 ears) 1/3 cup diced shallots 1/2 teaspoon kosher salt, divided 1/2 teaspoon fr...

I know, I just did a SloMo theme not too long ago . I like the fire and forget nature of the slow cooker and I had plenty of dishes I wanted to try out from last time that I really had to come back and re-visit using my multiple crockpots. There's a good reason why a lot of busy parents rely on the crockpot to serve dinner. I mean who hates putting in a bunch of stuff and setting it cooking right when you leave for work and have it all ready for you by the time you come home. (well that's the dream anyway) I find practically speaking if you factor in transit time even six to nine hour cook times you will find yourself rushing home to turn it off. (perhaps it will hold that extra hour or two, sounds like a future experiment) Anyhow it's still got the no fuss, no muss factor working in it's favor, and newer models let you set on and off times. If you pair all that with my sous vide rigs you could probably setup for a large dinner party and just worry about plating when yo...

Well naturally after a trip to Costa Rica I *had* to do a bento on the subject. To be fair the only thing I did eat there that was in this lunch was the Gallo Pinto. The real inspiration is courtesy of my friend Kelly who picked me up from the airport and took me to his favorite bar for some Chifrijo which I talked about earlier . Kelly was nice enough to score me a book of Costa Rican traditional dishes, his estimate was that it was more like the normal day to day stuff that folks would cook in their own kitchen nothing too fancy, right up my alley. We start our meal off with Tortas De Carne, or simply put beef patty, I like to think of them as squashed meatballs. I will say one of the hardest things about this bento was sourcing some of the ingredients. I had the forethought to bring home some Salsa Lizano a local variant on Worcester sauce that the local use on *everything*. It's thicker than Worcester sauce, has the same tang but has a slight spicy component that makes it inter...