bento lunchbox boy: Monday, January 3, 2011

Monday, January 3, 2011

School lunches are back! I have to admit, this past week, with school closed and me off from work, it was really nice not having to think about packing a lunch. It was also nice to have a week of lunches at home with more options -- things I couldn't pack in a lunchbox, such as an avocado sandwich or bananas or anything hot!

Anyhow, happy new year to everyone. On that note, I have decided to start a second blog -- a soup project! Every week for the next year, I will make a homemade soup and post the recipe online, along with a photo. The first soup is a spicy peanut and eggplant soup. The recipe is to the right. (I will post a photo tomorrow.) I included a small tub of the soup in E's lunch today. It's thick enough that I thought he could use it to dip his carrots.

For now, here's today's lunch:

• grilled cheese on wheat
• carrot sticks
• garlic bread
• spicy peanut and eggplant soup
• blackberries
• water
• morning snack: water, kidz Luna bar

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The Soup Project: 52 Weeks of Vegan Soups

Week 21

17 Bean & Barley

from the back of the bag of Trader Joe's 17 Bean & Barley mix

• 1 bag of 17 Bean & Barley mix from Trader Joe's

• veggie broth (about 6 cups)

• 1 onion, chopped

• 2 carrots, chopped

• 2 stalks celery, chopped

• 1 bell pepper, chopped**

• 1 tsp. dried basil

• fresh garlic, chopped**

• 1 bay leaf

• 1/2 tea. Italian seasoning

• 1 large can tomatoes (I used whole and crushed them)

• salt, pepper

NOTE:

-- bell pepper: I used about 1/3 bag of frozen peppers from Trader Joe's instead.

-- chopped garlic: The recipe calls for 1 clove. In my opinion, one clove is basically like using no cloves! I used 3 good-sized cloves.

Beans: Either soak overnight or, if you forget like I did, cover the beans in triple their volume of cold water. Bring to a boil, lower heat, cook uncovered for 3 or 4 minutes. Remove pan from heat, cover, and let sit for at least an hour.

In a separate pan, saute carrots, onion, and celery in a good amount of olive oil. Once fairly soft, add garlic, pepper, and dried spices. Stir, cook for a few more minutes. Add broth, bay leaf, and canned tomato. Cook for a few minutes. Add beans. (Note: The recipe said to drain the bean liquid. I used some of it in the soup. I figured it would have a lot of flavor, so why waste it?) Simmer covered for about an hour or until desired tenderness. Be sure to check liquid level from time to time, adding more as needed. Add salt and pepper to taste.

Would I make again? YES! Super hearty soup with a rich tomato base. Yum. This soup takes awhile to make because the beans take awhile to cook, but other than that, it's easy and so perfect for another rainy week like we're having here in Boston!

Why are we doing this?

We're doing this because we thought it would be fun. My little guy (I'll call him E) is starting kindergarten and will be taking lunch to school in his brand new, spiffy bento box. We are going to photograph his lunch -- before he eats it, of course! -- and share the photos, along with recipes. (Disclaimer: We are not forging new ground here. There are a bunch of similar sites out there doing this. I will add a list of them soon! Enjoy — or laugh at me, take your pick!

Note: I am vegan, E is vegetarian.

bento lunchbox boy

Monday, January 3, 2011

Monday, January 3, 2011

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