Bento Boxes With Ellen
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Japanese | 4 | Servings | |
INGREDIENTS
| === MESCLUN SALAD === | ||
| 1 1/2 | T | Vinegar, sugarcane |
| champagne | ||
| Or white-wine | ||
| 1 | pn | Brown sugar |
| Coarse salt | ||
| Freshly-ground black pepper | ||
| 2 | T | Extra-virgin olive oil |
| 6 | oz | Mesclun salad greens |
| === PICKLED VEGETABLES === | ||
| 1 | c | Unseasoned rice vinegar |
| 1/4 | c | Sugar |
| 1 | T | Salt |
| 1 | Carrot | |
| 1 | Red pepper | |
| 1 | Yellow pepper | |
| 1/2 | Jicama | |
| === SEARED SCALLOPS WITH | ||
| SCALLIONS === | ||
| 2 | T | Sesame oil |
| 3 | T | Soy sauce |
| 2 | Scallions | |
| 2 | Carrots | |
| 1 1/2 | T | Peanut oil |
| 1 | lb | Fresh sea scallops, cleaned |
| Coarse salt | ||
| === JASMINE-TEA RICE === | ||
| 2 | c | Japanese rice |
| 3 | T | Jasmine tea |
| 1 | T | Peanut oil |
| 1 | t | Coarse salt |
| Freshly-ground black pepper |
INSTRUCTIONS
Note: Bento boxes are made of metal or lacquered wood. These tidy lunch boxes are divided into sections for each part of the meal. MESCLUN SALAD: In a large bowl, whisk together vinegar, brown sugar, salt, and pepper. Whisk in olive oil, and adjust seasoning if necessary. Add greens, and toss to coat thoroughly with dressing; your hands are the best tools for this job. (Serves 4) PICKLED VEGETABLES: Peel carrot and cut at angles into 1/2-inch pieces. Cut red and yellow peppers into 1/2-inch triangles. Peel and cut jicama into 1/2-inch triangles. In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size bowl, and pour hot pickling mixture over vegetables. Let vegetables sit 1 hour at room temperature or 4 hours in refrigerator, covered. Serve cold or at room temperature. (Serves 4) SCALLOPS: Cut scallions at an angle into 1-inch pieces. Finely julienne the carrots using a Japanese mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir in scallions, and covered cook, 10 minutes. Add carrots, and cook for about 1 minute. Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side. To serve, place a bed of scallion-carrot mixture on the plate and arrange scallops around it. Drizzle with any scallion liquid that may be left in pan. (Serves 4) RICE: Rinse rice well. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low. Cover, and let simmer 11 minutes. Remove from heat, and let rest, covered, about 5 minutes. Let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a wooden spoon or spatula. Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the mold's press. Push the rice through the mold. Repeat with remaining rice. Serve hot or at room temperature. (Makes 4 cups) Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 423 Calories (kcal); 23g Total Fat; (48% calories from fat); 21g Protein; 33g Carbohydrate; 37mg Cholesterol; 3048mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Recipe by: Recipe from Ellen Greaves Converted by MM_Buster v2.0n.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1295
Calories From Fat: 138
Total Fat: 15.6g
Cholesterol: 0mg
Sodium: 2979.6mg
Potassium: 1291.8mg
Carbohydrates: 57.8g
Fiber: 3g
Sugar: 29.6g
Protein: 2.9g