I Hate Jury Duty Bento

I have to report for jury duty tomorrow and since I have no idea how long they're going to want me to wait, I decided to make a bento just incase.

Presenting my "I Hate Jury Duty" Bento:


Hard-boiled egg surrounded by Italian Orzo Salad
For dessert, a piece of instant cheesecake with strawberry jam and almonds


And a face to express how I feel about having to find a courthouse in a town I'm unfamiliar with.

:)

--Jirafa

Italian Orzo Salad

Clear sign I need to buy groceries: I start making up recipes.

Looking forward to eating this tomorrow though. :)

Italian Orzo Salad

¾ cup orzo pasta
½ large zucchini, diced
¼ yellow onion, diced
2 large mushrooms, sliced
1 cup garbanzo beans
1 tomato, diced
½ cup Newman’s balsamic vinaigrette


Boil orzo until al dente. Meanwhile, in a medium frying pan over medium-high heat, heat 1 tbsp oil and cook zucchini, onion, and mushrooms for ~4-5 minutes. Drain pasta and return to pot. Add in vegetables, followed by the beans, tomato, and balsamic vinaigrette. Mix well; chill.

Best served cold.

Serves 3-4.

--Jirafa

PokeMac

There is no such thing as being too old for Pokemon. Or Kraft macaroni and cheese. I just won't believe it.

I actually went to three stores to find this.



Pasta Pikachu! Now if I could get a pasta Victreebel I'd be totally set.



OMNOMNOM radioactive fake cheesy goodness!

Blueberry Vanilla Cake with Blueberry Whipped Cream Frosting

I have created the most amazing thing in the world. /modesty.

But in all honesty, blueberry whipped cream is the most fantastic creation ever. So...DELICIOUS.





Mmm...watashi no ke-ki...

Blueberry Vanilla Cake with Blueberry Whipped Cream Frosting:


Cake:
2 cups flour
1 ½ cups sugar
3 tsp baking powder
½ tsp salt
½ cup butter or shortening
1 cup milk
1 tsp vanilla
4 egg whites
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees Fahrenheit. Grease two 8 or 9 inch round pans.

Combine dry ingredients in large bowl. Add butter (or shortening), milk, and vanilla. Mix on a low speed for about 1 minute. Scrape bowl and add egg whites. Mix on a medium speed until smooth and fluffy, about 1 minute. Fold in blueberries.

Pour batter into greased pans and bake for 30-35 minutes.

COOL COMPLETELY BEFORE FROSTING.

Frosting:
1 pint whipping cream
1 1/2-2 cups powdered sugar
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Start whipped cream in a mixer on setting 6 (medium-high) speed. Add in the powdered sugar and vanilla. Meanwhile, blend the blueberries until they’re in liquid form; pour this into the whipping cream as it mixes.

Mix until fluffy; whipping cream should form peaks.

Spread over cooled cakes, put in coffee or hot chocolate, etc.

Turkey Burgers

I've never worked with ground turkey before; usually I make burgers with ground beef. I think I'll be using turkey from now on because it's substantial and tasty without being overpowering or heavy.






Turkey Burgers:

1 ½ lb ground turkey
1 large button mushroom (or 2-3 small ones), diced
1/3 yellow onion, diced
2 cloves garlic, minced
1 egg
½ cup panko or regular bread crumbs
1 tsp Dijon mustard
2 tsp Worcestershire
Salt and pepper to taste

Mix all the ingredients together, form into large, slightly flat patties (meat will shrink and puff up when cooking). In a medium frying pan over medium-high heat, heat ½ tablespoon oil or spray with Pam and cook until browned on both sides, about 5-6 minutes.

Makes 4-5 patties.

--Jirafa

Spicy Veggie Pasta

Over the past few months I’ve moved away from jarred sauces because they taste too sweet (and contain way too much sugar) and end up being too heavy and rich for my palate.

Canned tomatoes are so much cheaper than pre-made sauce and just as easy to use. Not to mention they create a nice, light sauce that’s still flavorful without being overbearing. Those of you whose pasta is invisible under the mountains of red—you know who you are. Feel ashamed.

Sometimes I want to put a spoon in a jar of sauce and hand it to these people (I have them in my life, and I do judge).

But I digress. Try this, please pretty please?

Spicy Veggie Pasta:

½ lb rotini pasta (shells would also be lovely, I think)
½ small yellow onion
1 zucchini
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp basil flakes
1 tbsp garlic powder
1 14.5 oz can diced tomatoes
1/3 cup chicken stock
½ tbsp red pepper flakes
Salt to taste

Cook pasta per package directions. In a medium pan over medium-high heat, add 1 tbsp olive oil OR coat pan with olive oil cooking spray. Add onions and allow to cook for 1 minute. Then add your zucchini and garlic; cook for 3 minutes. Add in mushrooms last and cook until mushrooms are soft and brown, about 4 more minutes.

In the meantime, drain your pasta and set the pot back on medium heat. To this pot add tomatoes, chicken stock (white wine or vegetable stock might substitute), basil, garlic powder, and red pepper flakes. When the vegetables are done, add them to the sauce and mix well. Allow sauce to heat through; about 4 minutes. Add pasta to sauce, season with salt, and serve. Top with parmesan cheese.

Serves 3.

--Jirafa

Harumi's Japanese Home Cooking

I've been wanting one of Kurihara Harumi's cookbooks for...over a year now. The pictures and presentations in it are stunning. I've been just reading the recipes as I eat my breakfast for the past two days. (Does anyone else read cookbooks for fun?)

I admit, I'm totally intimidated by this cookbook. Even with my rather extensive collection of Asian ingredients, there are a lot of ingredients I have never heard of. It's a fortune just to get what I need to make a recipe!

Nevertheless, I'm determined. With over 5 recipes for miso soup to try, I'm going to have a busy, busy summer.