Tomorrow's bento

August 2, 2009

Tomorrow is one of our routine repeats since it's been a favorite for years.

Red beans spicy bean sauce with very little onigiri, tossed salad, baked sweet

potato, peeled and cut in bite sized chunks with a light sprinkling of cinnamon

and sugar, corn bread, pound cake, pineapple tidbits in juice with a few itty

bitty sweet as honey strawberries. The red beans and onigiri and sweet potato

will go in the largest box, The middle box will hold a bowl with the fruit, a

sealed bowl with tossed salad and a couple wrapped pieces of corn bread. The top

box will hold pound cake, a couple of napkins and a small container of salad

dressing.

I wanted to share a sauce tip with you guys before forgetting. If using canned

beans, use 2 cans and puree one to go in the sauce and one to serve whole. You

can spice up or down the sauce as you like. Since we like a little sweet with

the hot, I'll add a small bit of the pineapple juice to the bean sauce and jazz

it up with a tablespoon of canned, diced chilies. Pureeing the beans will give

you a very smooth base for your sauce and you won't need to thicken with flour,

arrowroot powder or corn starch. One of the neatest things about using pureed

beans as the base of your creamy bean sauce is that you can toss all the sauce

ingredients into the blender or food processor or use the immersion blender to

whir it all together, then just heat it up and adjust seasonings as you like.

All of the boxes he takes to work are microwavable if he takes the tops off and

doesn't nuke it past just heating. They also clean in the dishwasher without

problems. Even after many years of using them, they have not developed that

ghastly red sauce line from stuff like spaghetti sauce, nor have they warped.

You can find them at Wal Mart, Target and a lot of online places.

Here's what they look like. I bought mine at Wal Mart.

ack-containers.html/

Jeanne in GA

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