Monday, November 12, 2007

Star Attempt for a Bento Lunch

Today I think I made a baby step towards a better bento lunch. I pulled out the only cookie cutter which isn’t still packed from the move. Today’s lunch is a gluten-free impossible pie made with low fat cheeses and spinach and a salad of home grown Black Seeded Simpson Lettuce and Oak Leaf Lettuce with Trader Joe’s Balsamic Vinaigrette.

I picked all of the beautiful lettuce last week when the weather was predicted to drop below freezing. It was a light frost so I was only concerned with the delicate leaf lettuces. I found my kitchen shears made fast work of the task and enabled me to quickly cut all of the lettuce. My largest mixing bowl was over filled. I could have easily filled it twice with the bumper crop. The little stumps may grow more leaves if it survived the frost and we don’t get another one for a while. The Black Seeded Simpson and Oak Leaf Lettuces were easy fuss free crops that looked beautiful and taste wonderful. I have two small plastic trash bags in the refrigerator to use.

I made a Gluten-Free Pantry Quick Mix Impossible Pie recipe on the box with some alterations for when my parents visited. I used Monterey Jack cheese, low fat cheddar cheese, salt-free 1% cottage cheese, and 2% milk. I also switched the vegetables to sautéed onion and cooked spinach. It was quite tasty. This time around I only used the spinach and added a little garlic powder. Most of this one has been sliced and put into the freezer for easy dinners or lunches.

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