Actually, before I get onto that, I've had a quest for about six months to buy a bento box. It started out as an "Oh, wouldn't that be cool?" idea, then Tara gave me Lunch box Revolution for Christmas.
I was totally sold on the idea when Levi and I went into (probably) every Morning Glory store in Sydney and Melbourne, but I *still* couldn't find one that was exactly perfect. Then I got home and looked on a bunch of websites, until finally I realised that eBay would probably help. Help it did, my friends! On Monday, my bento box arrived and it is splendid. I recently bought a satchel for uni, and this is so much more spatially economical than three different containers (which means the bag actually closes, something I thought I might never see). Also, so many adorable bento accessories! So this is my new lunchbox (don't even get me started on the quest before this for a regular lunchbox):
As you can see, its from eBay seller blueberryland, and I had absolutely no problems with them. Free P&H? WHEN YOU'VE MADE THE SALE, STOP SELLING! Although, I would recommend getting one with a fork, or having a miniature fork that fits in the fork section, but if you don't its a good place to sneak some biscuits or other reasonably flat treats.
So we're all sold on the idea of a bento box, or at least a reasonable lunchbox? Good good. Let's get on to my brilliant system then.
As I briefly mentioned with the pumpkin scone recipe, some days you just need to grab and run when it comes to breakfast. For me, thats Thursdays when I start uni at 8:30 and need to get the bus by 7:15. Wednesdays aren't *too* much better - I start at 9:30 but I'm normally rushing around printing lecture notes so I don't have time to cook breakfast. Both of these days are pretty full-on as well - Wednesday I have uni 9:30 - 4:30, and Thursday 8:30 - 5:30 (with a four-hour gap in the middle on Thursdays, remember I'm doing an Arts degree!). So the system: Spend Monday and Tuesday, when I'm essentially free until 3:30, cooking lunch and breakfast for the week.
(This is all relevant, I promise)
This week's lunch was lentil loaf! Hurray, relevance! This is a great recipe because you can make it quite easily and add a whole bunch of stuff or make any amount of substitutions (some are included in the notes at the end). I've made it twice, the first time I added red kidney beans and mushroom, and the second time I added cooked sweet potato. Good. Times.
Also, The Uber-Blonde is a benevolent blogger and let me use her photo because I managed to forget all week and now its all eaten up.
Makes 10 serves
Total time commitment: 30 mins prep, 45 mins cooking time
1 can cooked lentils, drained (or 1 1/2 cups cooked lentils)
2 cups rice
2 cups grated cheese
1 cup tomato sauce
4 eggs, lightly beaten
4 tsp soy sauce
2 tsp minced garlic
Herbs to season
Any additions you may have
1. Preheat oven to 180C and grease a large baking dish.
2. Combine all ingredients in a bowl and pour into the baking dish.
3. Bake for 45 minutes. Cool for 5 minutes before cutting and serving.
- Rice can be substituted for oats, millet, bulgur. Obviously oats aren't GF, so don't do that if you are intolerant, you nong.
- Tomato sauce can be substituted for BBQ sauce, salsa
- Substitutions looks like it has too many t's
- Nutritional info (per serve): 185.3 cal, 6.7g fat, 1.8g sugar