Birthday Cake for lunch.

Okay, so no – I didn’t eat my birthday cake for lunch…BUT I spruced it up at lunch and waited all day patiently to eat it after my b-day dinner.

I started with a Wegman’s Ultimate White Cake:

Then I added a lovely cookie heart:

And then finished it off with some raspberries:

Here’s the final product:

Chinese Food Bento

Yummy Chinese Food leftovers from China Star on Penn Ave. here in the Southside of Binghamton.

It’s not Bento…but it’s the cutest Lunch Bag EVER!!!!

Check it out here. (It’s a DIY instruction site.)

Chicken and Artichoke Dinner Leftovers

Made this yummy stew last night. Great comfort food. Used leftovers for my bento today.

CHICKEN & ARTICHOKE STEW

This, I believe, comes from “Everyday Food.” It’s a nice easy little stew that’s quick and easy to throw together. I use roasted chicken from the grocery store though instead of cooking my own chicken to whip it up even faster. Oh yeah – and I leave out carrots ’cause I think they’re yucky.

INGREDIENTS
3 pounds boneless, skinless chicken thighs, trimmed of excess fat
2 tablespoons butter
2 large onions, chopped
1/2 cup all-purpose flour
2 cans (14.5 ounces each) reduced sodium chicken broth
6 medium carrots, sliced into 1/2 inch rounds
1 teaspoon dried thyme
2 cans (14 ounces each) artichoke hearts, drained and rinsed, halved lengthwise
1/2 cup chopped fresh parsley
coarse salt
freshly ground black pepper

cooked white rice for serving

METHOD
Generously season chicken with salt and pepper. Heat 1 tablespoon butter in a Dutch over (or 5-quart stockpot) over medium-high heat. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.

Reduce heat to medium. Add 1/4 cup water; scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minutes. Stir in flour; cook 1 minute more.

Add broth and 2 cups water; bring to a boil. Add carrots, thyme, and salt and pepper. Simmer until carrots are almost tender, about 5 minutes.

Cut chicken into small chunks and return to pot; cover, and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes. Add artichokes; cook until warmed through, about 1 minute. Stir in parsley and serve over rice, if desired.

December 02, 2005 in Chicken & Poultry, Chilies, Curries, Soups, & Stews | Permalink

Speaking of a good dinner…

So my Bento for tomorrow is from yummy leftovers from dinner tonight. So speaking of a yummy steak dinner I made about a week ago…

Leftovers Bento

Leftover grilled steak, “smashed potatoes”, animal crackers, grapes, and a half of a blueberry bagel.

PB&J Bento

Here’s my Bento today. Cheetos, PB&J sandwich, grapes, and a brownie.

Another Tupperware Bento lunch…

This Tupperware lunch container makes it almost too easy to make lunch. There’s only so many spots to put things. It practically screams “Sandwich in the middle!” So here’s my lunch today:

Apples with peanut butter for dipping, cauliflower, pb&j sandwich, and chili cheese fritos.

Quick Link

To, oddly enough, a link here on Weather.com about packing a good lunch.

YoBaby!

So I’m obviously on Foodbuzz.com alot – that’s why I joined the Featured program…anyway – while on there I was checking out the Zomppas page and saw this contest. I left a comment and ended up actually winning@! So I was really psyched to get my freebies in the mail today. So here are some pictures of Bailey with the stuff: (click each pic to see bigger photos)

That one smile in the middle is so funny to me. When the flash goes off, she very often ends up with that look on her face. She looks like a little old man!