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Tuesday, December 14, 2010

Surprisingly Simple

First, Paige did not like the rice yesterday. Funny, the kid will eat ketchup on anything but rice. So, that is one recipe off the list. She has a surprising small list if you take into account all the variations on similar ingredients.

Today I planned to get up early and make tempura for her bento. I figured that it would take a while fixing the vegetables and heating up the oil. Well, I didn't get up until 6:15 so I thought my plans were shattered. Then I thought that I may as well give it a go and I did. It worked out nicely. The baby zucchinis were sliced thin, some julienne red bell peppers and shaved carrots went into the fryer. The carrots were shaved using a vegetable peeler and after tasting them I have to say they came out the yummiest. I love cooked zucchini, but a few of them got a bit soggy while cooling, so I had to cherry pick the ones that were crispy, though I am a bit worried that the moisture content may cause some problems.

The curry sesame seeds on the rice were supposed to be in the shape of a mitten, but that didn't work out as well as I hoped. I think that the next time I pack something round I will put it on a bed of lettuce or spinach. I don't like the look of the bottom of the box showing. Those are freezer meatballs simmered in BBQ sauce. On the other side is the tempura vegetables, a container for more BBQ sauce and some dried cranberries.
Tempura batter is easy. 1 cup of ice water, 1 cup of flour and an egg. Mix well and dip whatever you want into it and deep fry it. You can also use the bits of tempura batter in octopus balls at a later time.

1 comment:

  1. I have the same problem with meatballs, they just don't fit right. It all looks delicious though. I can't imagine making tempura at 6:15AM!!!! You rock!

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