bento_box: KFC Christmas (KFC Christmas)

One of my favorite comfort foods is a delicious rice bowl, with a great topping or plain. Rice is my downfall carb, and I can’t seem to shake it! This recipe is for a favorite of mine, and it’s so easy to make!

PLEASE NOTE:  This recipe is *not* vegan, please be aware that not all of my recipes will be.

Recipe: Savory Turkey & Spinach Bowl
Recipe Type: Main
Cuisine: Asian-Inspired
Author: Faith
Prep time:
Cook time:
Total time:
Serves: 4
Slightly sweet, very savory turkey and spinach top a steaming bowl of sticky rice. Perfect with miso and tea on a chilly day!
  • Turkey and Spinach Bowl
  • 2 C Cooked Sticky Rice (short or medium grain), prepared according to package directions.
  • 1/2 lb Ground Turkey
  • 3 T Olive or Coconut OIl
  • 1 Clove Fresh Garlic, crushed
  • 1/2 tsp Dark Agave Nectar (or to taste)
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Sea Salt
  • 3 C Baby Spinach Leaves, washed and spun dry
  • 1/2 C White Onion, chopped or minced
  • 1/2 tsp Ginger Root, crushed (optional)
  • 1 T Soy Sauce (optional)
  1. Cook the rice according to package directions and set aside, covered with a damp cloth or paper towel.
  2. Heat oil in a cast iron skillet over medium-low heat along with garlic, onions and ginger. Cook until the onions are translucent. Add the cinnamon, salt and soy sauce, stirring well.
  3. Add the spinach to the pan and toss to coat with the oil mixture. Turn the heat up to medium and cook until just slightly wilted, turning often with tongs. Add the agave and give it another stir to coat.
  4. Top the rice with spinach mixture and serve!


Mirrored from Hanamachi Lights: Bento & Food.

bento_box: KFC Christmas (KFC Christmas)

Have you ever had a craving for brownies sneak up on you? Home baked, warm, fudgey, chocolatey brownies? And you can’t help it, you must have one? But that’s when you realize how totally in the way your life is — you’re too tired, you’re on a diet, you don’t have it in you to bake and so you end up tossing a frozen burrito in the microwave instead, right?

Well, what if you could satisfy your brownie craving with a warm, delicious VEGAN brownie without having to bake an entire pan of treats, in about the time it takes to microwave that burrito? Enter my beloved single-serve VEGAN fudge brownie, made in a mug in your microwave! When I first started looking into vegan cooking, my omnivore (but good food loving friend) Josh sent this my way to help me out.  This is one of my all-time favorite recipes, and it’s easy to see why!

Recipes: Single-Serve Vegan Fudge Brownie In A Mug!
Recipe Type: Dessert
Cuisine: Vegan
Author: Faith
Prep time:
Cook time:
Total time:
Serves: 1
A delicious single-serve VEGAN fudge brownie you can make in the microwave!
  • Vegan Microwave Mug Brownie 01

    Vegan Microwave Mug Brownie 02

    Vegan Microwave Mug Brownie 03

  • 4 T Flour of your choice
  • 4 T Organic sugar or your favorite powdered or granular sweetener (may have to adjust the recipe if substituting!)
  • 2 T Organic cocao powder
  • 2 T Melted extra virgin coconut oil
  • 2 T Water
  • Vanilla Extract (to taste)
  • Pinch of salt (do not omit)
  1. Place the flour, salt and cocao in a coffee mug and stir until well blended.
  2. Mix in the coconut oil thoroughly to form a paste, then add the rest of the ingredients and mix well.
  3. Pop the mug in your microwave on high for 45 seconds to 55 seconds. The brownie should look a bit damp in the middle.
  4. Let cool for a minute or two then grab a fork and dig in!
Serving size: 1 Calories: 310 Fat: 14g Saturated fat: 13g Trans fat: 0g Carbohydrates: 4g Sugar: 8g Sodium: 325mg Fiber: 2g Protein: 1g Cholesterol: 0g


Mirrored from Hanamachi Lights: Bento & Food.

bento_box: KFC Christmas (KFC Christmas)

I admit that, while I like ice cream, I don’t eat it much. It’s an unnecessary expense and I have problems processing dairy, so ice cream may taste great but it comes with the nightmare of borderline lactose intolerance. But, I also love to cook and started experimenting in the kitchen, and I came up with this great-tasting dairy-free ice cream made with almond milk!

Okay, so technically it’s more of an ‘ice milk‘, but that’s only if you make it the ‘easy way’. But I’ll get to that in a moment.

The first thing you should know about this post is that it’s the first of my healthy living posts, and it’s not only dairy free but can also be vegan and gluten free, as well. It all depends on you and your preferences and dietary needs.

This particular version of the recipe is raw, gluten & dairy free as well as being vegan (and tasty!) – so, what’s the easy way? Well, I’m about to show you!

Recipe: Raw dairy free strawberry ice cream!
Recipe Type: Dessert
Cuisine: Vegan
Author: Faith
Prep time:
Cook time:
Total time:
Serves: 4
Quick and easy vegan, dairy-free & gluten-free strawberry ice milk!

  • 1 C Fresh or Frozen Strawberries
  • 1 C Almond Milk (or other non-dairy milk)
  • Scant 1/8 tsp Salt
  • 1 tsp Pure Vanilla Extract
  • Liquid Stevia (to taste)
  • Plastic freezer container or ice cube tray
  • Blender, vitamix, magic bullet, food processor.
  1. In a small saucepan over medium heat, heat all ingredients until bubbles start to form. Reduce heat and simmer for 2-3 minutes, or until the almond milk is pink and tastes like strawberries. Remove from heat and set aside to cool.
  2. Pour cooled mixture into a plastic container with a tight-fitting lid and store it in your freezer for 8 hours. Alternatively, you can pour the mixture into ice cube trays and cover with plastic wrap.
  3. Once the mixture is frozen, break it up into smaller pieces and blend it in a vitamix or blender until smooth. For a more ice cream-like texture, you can skip the blender and pour the mixture into your ice cream maker.
Serving size: 1/2 C Calories: 50 Fat: 1.3g Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 4g Sugar: 0 Sodium: 325mg Fiber: 1/2g Protein: 1/2g Cholesterol: 0mg

You can mix this recipe up – make it with agave, white table sugar, maple syrup, or any other sweetener that’s too your liking. It works with all sorts of fruit, and all sorts of dairy-free milk. And it’s so delicious!

Mirrored from Hanamachi Lights: Bento & Food.

bento_box: KFC Christmas (KFC Christmas)

I love, love, love this video! I do love a good octo-dog — P.S. For those who live in the states and can’t get ‘real’ Japanese sausages, try little smokies. They don’t taste the same, but they’re a great size for bento and work well with rice!

Mirrored from Hanamachi Lights: Bento & Food.

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We did a little heavy lifting yesterday and rewarded ourselves with a visit to Dos Chiquitas Mexican Restaurante in Bethany, Missouri.

The first thing you notice about Dos Chiquitas is the great lighting in the building. Unlike China King, and some other small but great chow stops, Dos Chiquitas has softer, warmer lighting instead of florescent bulbs buzzing two inches from your eyeball for the entire meal. The next thing you notice? The super friendly, even more super attentive staff who make you feel at home from the moment you walk through the doors.

Dos Chiquitas Shredded Chicken Soft Tacos

Then comes the food. Your started off with a basket of light, crispy tortilla chips and a little cup of the best salsa you can imagine. And they keep it coming while you wait for your order.

The menu is full of combos and drinks, and even a burger or two, but what Laota and I got were shredded chicken soft taco combination plates that come with heaping helpings of rice and beans. We couldn’t finish it there, we had to take it home!

The food is fragrant, and packed full of flavor. Like our server (awesome guy, very friendly!) said about other Mexican restaurants in the area, “There’s no flavor, it’s just food.” and I agree with him. The difference between Dos Chiquitas and other places serving Mexican-style or TexMex food is that Dos Chiquitas food is infused with flavors. The chicken was delicious, the tortillas were delicious, the rice is to die for and the beans were a great balance to it all. There was a mild fruity note to the meat, as if it had been cooked with peppers or tomatoes, and the order was on our table in no time.

I can’t gush enough about this place, and I can’t wait to go back! Four out of five stars, would have been five if FoxNews hadn’t been on the televisions lol.

DOS Chiquita’s
(660) 425-4639
3507 Bulldog Ave
Bethany, MO 64424

Mirrored from Hanamachi Lights: Bento & Food.

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I found this great recipe for cinnamon rolls at AllRecipes and it looked too easy to be very good – but it’s about the best dough recipe for cinnamon rolls I’ve ever come across! Here are the pics of my *almost* step by step process (my phone battery died on me, so no pictures of the cinnamon mixture spread out on the rolled out dough – sorry!) from start to finish. You make the dough in your bread machine, so no fuss and no muss!

Dough Recipe:

# 1/2 cup milk
# 1/2 cup water
# 2 tablespoons butter
# 3/4 teaspoon salt
# 3 cups all-purpose flour
# 2 1/4 teaspoons active dry yeast
# 1/4 cup white sugar
# 1 egg

The Rest at

These are a bit dark for cinnamon rolls, as they were in the oven for only 3 minutes longer than they should have been. I didn’t hear my timer go off, but 3 minutes was all it took. They were still delicious, but make sure to watch them carefully while they’re cooking!

Mirrored from Hanamachi Lights: Bento & Food.

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Pasta sauce is convenient these days. What used to take hours, sometimes days, now takes only the few minutes necessary to open up a can of red sauce and heat it up on the stove top. It would be great, delicious even, if Ben didn’t continually buy Hunt’s pasta sauce.

What’s wrong with Hunt’s? Is it cheap? Well, not bad at $1.10 per can. Is it red? It’s very red, there are even scales of redness. Is it sauce? Technically, yes, it is sauce. Is it tasty? Okay, herein lies the problem. Hunt’s pasta sauce is bland, bitter and tastes a bit like the sauce they put on canned ravioli. There’s no sweet, savory love like you get with Prego (I believe it really is in there), and no fruity, juicy goodness like you’d get with a similarly sized, 20 cent cheaper can of Del Monte which, incidentally, is my choice in cheap pasta sauces.

So how do we remedy this? Apparently it’s surprisingly easy. Here’s what you need:

1/2 can of Hunt’s pasta sauce
1/4 lb of browned ground beef
Sea salt and ground black pepper to taste
2 T clover honey

Basically, after you brown your ground beef you stir in your spices and pasta sauce over medium-low heat until the sauce barely starts to heat up. Pour in your honey and stir it in slowly. Keep stirring with the heat on for about 5 or 6 minutes, or until the sauce is thoroughly heated. Serve over your favorite pasta!

Mirrored from Hanamachi Lights: Bento & Food.

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I’m absolutely crazy about seafood, and I don’t get it that often because it’s very expensive here. But there’s one treat I do get on occasion and that’s Tilapia, a tender and mildly sweet whitefish. It’s decently priced and incredibly tasty, but unfortunately the other treat I need to do any real cooking is time off – a treat which I rarely can afford.

The solution to this was simple, but it took me ages to figure it out – you can make many small fish fillets in the microwave! While I”m not an advocate of cooking just anything in the microwave (unless you know what you’re doing), this is one dish that comes out delicious and piping hot every time! Here’s what you’ll need:

  • 2 Tilapia Fillets, 6-8oz each (frozen)
  • Lemon Pepper to taste
  • Accent! to taste. (Yes this IS commercial MSG, but I’m actually a big advocate of MSG awareness and use. If you’d rather not use it, a little salt or soy sauce will do!)
  • 2 tablespoons of butter (one tablespoon for each fillet)
  • 2 slices of lemon (one for each fillet)

  • Prep: 1 minute
  • Cook: 4-6 minutes

Place your FROZEN tilapia fillet (one at a time, please) in a microwave safe dish with a cover – I place mine in a bowl and use plastic wrap, but I’m used to doing this and if you don’t watch the fish carefully you could end up with a melted plastic mess!

Liberally season both sides with your Lemon Pepper and Accent! then place a slice of lemon and portion of butter on top of the fillet. Now cover your fillet and place it in the microwave on high for 4-6 minutes (check after 5 minutes). Let stand for a full minute then re-plate. Great with salads, soups or by itself – makes a tasty sandwich, I hear!

We like to have this by itself as a midnight snack at our house, and Laota and I have been talking about having it with some wilted baby spinach and mashed sweet potatoes. If you try this, I’d love to hear your thoughts!

Yep, that’s really all there is to this dish. It’s tasty, and pretty – dinner in 5 minutes!

Mirrored from Hanamachi Lights: Bento & Food.

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I really wish my camera was working (and not an idiot, lol), because my halfway-homemade steamed pork ginger dumplings worked out to be cute and delicious! Here’s my method (hehe, I love that term – I saw it in a 1912 cookbook!):

1 pack of store-bought wonton wrappers
1.5 lb of ground pork
2 cloves of fresh garlic, crushed and chopped
2 T. grated ginger (must be fresh! and yes 2 whole tablespoons)
Soy sauce to taste
Salt & pepper to taste
Dash (light dash!) sesame oil
1 tsp oyster sauce
2 T. rice vinegar
2 shallots, finely chopped
5 large napa cabbage leaves (3 shredded, one whole)

In your steamer (or the steamer rack of your rice maker, which is what I use), fill the water tray with the amount of water your manufacturer recommends. Place half of the ginger in the water and a dash of salt and start the steamer.

Save out the skins (obviously!) and the whole cabbage leaf and combine everything else in a large bowl. Try and make sure it’s as dry as possible so make sure you try not to over do it with the soy sauce.

In your steamer rack, place the whole cabbage leaf (it’s a great way to protect the rack from food getting stuck on it!). Now place your wonton skin in the palm of your hand and put about a rounded teaspoon of filling right in the middle. Remember, don’t over do it! Now make a loose fist (don’t squeeze too hard, just tight enough to close up the dumpling) and place the dumpling on the cabbage leaf in your steamer. Don’t over crowd (make sure there’s a dime’s worth of space between each or they may touch each other and stick). Now just steam them over a boil for 5-7 minutes, and take them out carefully to avoid being scalded by the steam.

You can serve these as is, but I like to let them cool for a few moments and serve them with either a good spicy mustard or a ginger-based sweet sauce. Hope that wasn’t too hard to follow without the photos!

Mirrored from Hanamachi Lights: Bento & Food.

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A simple recipe today for a fake Chashu Ramen you can make when you’ve got almost nothing in the house, like we do. It’s simple, it’s tasty and it goes a little something like this:

3 oz of uncooked ramen (for the love of Thor, not the freeze-dried kind, try for real ramen if you can!)
2 quarter-sized slices of fresh ginger (peeled and crushed)
3 C ready-made chicken, pork or beef broth (we used chicken)
4 hard-boiled eggs (peeled and cut in half from pole to pole)
2 large handfuls of fresh baby spinach
2 standard sized hotdogs (cut into strips)
Soy sauce to taste

Prepare your ramen according to the instructions on the package then drain it into a colander and rise with cold water to stop the cooking process. Set aside.

In a wok or large sauce pan bring the broth, hotdogs and ginger to a low boil then reduce the heat and simmer for a good 5 minutes. Turn the heat back up and add your salt and a few dashes of soy sauce. Return to rolling boil.

In a decent sized bowl portion out a fourth of the noodles in one fourth of the bowl, dedicate one fourth of the bowl to spinach, another fourth to hotdog strips and the final fourth to one of the hard boiled eggs (cut side facing upward). Once your bowl is arranged, ladle your boiling broth over the top and cover it your bowl with a bowl lid or plate for a few minutes.

It serves four, it’s cheap and easy to make and very tasty. It’s not really chashu ramen but still good when you don’t have a lot in your house. Be sure to serve it with a little red chili sauce and maybe some hot mustard.

Mirrored from Hanamachi Lights: Bento & Food.

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This recipe is for Tacos Valhalla, once again the photos are awful but I am trying to get a better camera so please bare with me!

It’s basically a non-beef taco made of seasoned turkey meat with fresh, cold toppings to give it sort of a salad taste instead of a really taco-y taste, which I prefer.

The recipe is very simple, brown half a pound of taco-flavored ground turkey in a skillet (we used a wok), on medium-low because turkey does not behave like ground beef – don’t make the mistake I made and follow the instructions on the package, lol!

Then we used our beautiful new toaster oven (only $18 at Walmart, works like a dream!) to toast two regular corn taco shells for set on ‘toast’ for about five minutes.

The toppings for this are fairly simple but they’re what make this Tacos Valhalla. You need fresh or canned tomatoes (diced), a bit of salsa (we go with peach or mango at our house) and plain vanilla yogurt. We’d have used shredded lettuce but we didn’t have any on hand, so the tacos aren’t as salad-y as I usually like them to be. This dish is best served at room temperature, because the cold toppings give it a great fresh salad taste with a unique sweetness (like sweet cream, not like candy lol) and a great tang. It really tastes more like hearty salad than a taco!

All about the toppings! We have plain yogurt here and mango salsa!All about the toppings! We have canned diced tomatoes here and mango salsa!

Here’s a tip – a well seasoned wok will never need to be greased, so you shouldn’t have to use any oil or even cooking spray for this, so it’s a great way to get your protein without all the fat!

Turkey Tacos Valhalla

Mirrored from Hanamachi Lights: Bento & Food.

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Ginger Citrus Chicken Stir FryI know I haven’t posted a recipe in forever and ever, but this one is one I created on the fly (and suggest you not get too bogged down about measurments, either!). It’s for yummy sweet ginger citrus chicken stir fry, and it goes a little something like this:

Veggie Base:

1/2 C each: Frozen Broccoli Florets, FrozenSnap Pea Pods, Canned Water Chestnuts, Red and Yellow Peppers (julienned)

3 Slices of FRESH Ginger Root (Can’t stress this enough, must be fresh!)

Dash of: Salt, Sesame Oil

Glazed Chicken:

3 – 4oz boneless, skinless chicken breasts, uncut.

Juice from half a lemon

3 T Pineapple Duck Sauce

1 tsp. Raw Minced Garlic

2 tsp. Raw Shredded White Onion

2 T Pineapple Mango Marmalade or Orange Marmalade

Dash of: Cinnamon, Fresh Grated Ginger, Salt, Pepper, Shoyu


Put your wok (or skillet, but I prefer a wok) over a medium flame and add a few dashes of your favorite sesame or peanut oil with half of your garlic and half your onions until translucent with a nice, fragrant aroma. Now add a dash of shoyu and a dash of your lemon juice and turn the heat up to medium high.

Lay your chicken breasts thickest side down in the pan and cook on medium high for 5 minutes. Once they’ve gotten a good browning on one side, add more sesame oil and shoyu and flip them over to their other side – cook another 2 minutes. Now you want to take your spatula and start to cut the chicken breasts into 1 inch by 1 inch pieces and turn the heat back down to medium.

When the chicken is almost cooked through (important – cannot be entirely done!), add the rest of your lemon and another dash of sesame oil to the pan and turn the chicken over to coat well. Now add the duck sauce, the rest of your garlic and onion, the marmalade and the rest of your spices to the pan and continue to cook on medium for another 5 minutes, stirring constantly until the glaze starts to thicken and the chicken is cooked through. Set this aside in a bowl with as much glaze as you can scoop out with your spatula – we want about a teaspoon left in the wok.

Deglaze the pan with a mixture of shoyu and a little sake (not much, only a tablespoon or two) then add your veggies and spices all at once (unthawed). Cook on medium heat, stirring constantly, until veggies are cooked through and the thawed water is evaporated. Push them over to the side of the wok and add the chicken back to the pan and turn the heat down to low. Now reheat on low for a few seconds, which will help melt the glaze enough that you can use your spatula to stir the meat and veggies together.

You can have it on rice if you want, but I liked it all by itself. Sorry my photos aren’t better, I was in a hurry and only had my phone! My total prep time and cook time was about 20 minutes – fast and delicious!

Mirrored from Hanamachi Lights: Bento & Food.

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Coconut Chai Tea

Recipe: Coconut-Chai Iced Tea

Summary: FOR Natalie! One of my favorite treats, and very simple to make, here’s what you need:


  • 1/2 C Boiling Water
    1 Bag Green Chai Tea
    1/2 C Unsweetened Coconut Milk
    1 T Sugar


  1. Steep tea in boiling water for 3 minutes, until it’s very dark, before dunking (several times) and removing tea bag (do NOT squeeze, as it will make tea bitter).

    Pour your coconut milk into a clear glass and add your sugar, mix well. Now you want to put a spoon upside down in your glass right over your milk but not touching it. Slowly pour your tea over the back of your spoon, rocking the spoon back and fourth, to keep the tea and milk from mixing. Add ice if desired.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: cocktail

Culinary tradition: Thai

My rating:4.0 stars

Copyright © Original Recipe by Faith Bowie, May Be Republished With Credit.
Recipe by on.
Microformatting by hRecipe.

Mirrored from Hanamachi Lights: Bento & Food.

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Cheap and Delicious SPAM Fried Rice

Even though it’s brutally hot and humid, our meal for today is a delicimous concoction that vaguely resembles fried rice. If you don’t like SPAM, I don’t understand your language, because this is a dream to make.

Granted, we don’t have the money for SPAM so we had to get the half-priced Luncheon Meat (any generic discount SPAM or canned ham will do in a pinch!) we so affectionately refer to as Lint Loaf in our house. It’s really no comparison to SPAM, but it’s fairly good and it works well in this recipe!

Heat up your pan or wok to medium on a gas range and melt a tablespoon of real butter. Toss in the following:

1/2 Small White Onion – chopped
1 Clove Garlic – crushed

Saute until the onion starts to get transparent, then pour in:

1/2 C of filtered water (necessary out here in the boonies)
1.2 Bag of Frozen Peas
1 Packet Ramen Noodle Seasoning (your flavor choice)
2 tsp. Shoyu / Soy Sauce
1/2 Can of Lint Loaf / SPAM – Cubed

Stir gently, if you stir too hard the SPAM will become mushy and fall apart. Heat for 2-3 minutes.

Fold in:

3 C of Cooked Rice

Until thoroughly coated. Scoop out into a bowl and enjoy! I personally like mine with a liberal shake or two of white pepper and a couple of make-shift spring rolls. Don’t forget the green chai tea!

Mirrored from Hanamachi Lights: Bento & Food.

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Ooh, it’s that time of year already! I can already smell the Chistmas cookies baking! Okay, I can’t really because I haven’t started my holiday baking yet – which is insane because it’s only a few days until Thanksgiving!

So I’ve obviously got to get on the ball, and I’ve been introduced to some amazing cookie recipes thanks to an amazing, fabulous and very informative website called Mom’s Who Think.

I’m just in love with this website! I’m in awe of all the delicious recipes they’ve got there, all free for the taking just in time for the holidays! My absolute favorite comes in the form of their oatmeal cookies recipe, which means I now have to go and buy some oatmeal because the recipe looks so easy I could probably make a lot of them on my day off and have cookies in my bento every day for a week or two! I love new recipes. :D

Mirrored from Hanamachi Lights: Bento & Food.

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I’m compiling my favorite bento recipes that I’ll be sharing here along with pictures of the gadgets and tools you need to use to make them – if you have a recipe you’d like to see here, please let me know. :)

Mirrored from Hanamachi Lights: Bento & Food.

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Many people have contacted me wanting to know how my Sakura cookies ( called Shibuya 109‘s or Easy Peasy Sakura Blossoms ) were made so they could make them for their own families or to put in their own bentos, well Charlotte gave me a reason to write it out – you may have to adjust your amounts, I make mine from memory so I don’t know the exactness of it, lol. So, for the holidays, here is my all time favorite sugar cookie recipe with “Happy Frosting Dance” Favorite Family Frosting from me and Laota. :D

(Shibuya 109‘s) Easy Peasy Sakura Blossoms:

1 1/2 C Sugar
1 1/2 stick Butter ( better yet, the same amount of Crisco Pure Vegetable Shortening – not butter flavored, makes it light and airy)
2 Eggs
2 Tbsp Milk
1 tsp Vanilla Extract
2 tsp Maraschino Cherry juice
1 tsp Hibiscus Blossom Extract ( may need to extract it yourself, can be omitted )
1 tsp Lime Zest
3 1/4 C Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt

Sakura blossom cookie cutters ( available on eBay as Bento Cutters ) would be nice, but not required.

Mix your ingredients together slowly, scraping the bowl often, until they’r well combined then wrap them in plastic wrap and chill for AT LEAST 3 hours.

Roll your dough out on floured plastic wrap until 1/6 inch thick and cut with your Sakura cookie cutters ( they’re about 3/4 inch wide ) and place on a lightly greased baking sheet into a 400 Degree oven for 6 minutes. If you use ‘regular’ sized cutters ( about 3-4 inches wide ) bake for 10 minutes, larger ( 4-5 ) 12 minutes or until light brown. Let them cool completely before icing.

Worded from

“Happy Frosting Dance” Favorite Family Frosting

2 Cups Powered Sugar
1/4 Cup Crisco Pure Vegetable Shortening (not butter flavored)
2 1/2 Tablespoon of Milk
Teaspoon of Vanilla
( for Sakura cookies, mix in 1 drop of red food coloring to make a pale pink decoration for your cookies! )

Combine ingredients and beat it on high for three minutes with an electric mixer until blended and creamy, then cover and refrigerate, and do your “Happy Frosting Dance” for half an hour, until the frosting is stiff. Food coloring can be added.

Wasn’t that quick and painless? You even got some dancing in!

The frosted cookies have a sweet, but not too sweet, florally cherry taste and you can even crush some chocolate kisses and sprinkle it ontop of the frosting with chopped up pieces of cherries for an added sweetness. :D

Mirrored from Hanamachi Lights: Bento & Food.

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I’ve got it in my head that I need to make deviled-style eggs, only with chicken salad in them instead of egg salad. I don’t know why but I’m craving things kind of chickeny right now, and the salad I made is really good by accident, lol. Here’s what you need:

8 Large Eggs ( Hard boiled, cut in half and de-yolked )
Half a cup of finely chopped chicken ( Cooked aka Boiled or Baked. Breast is best )
Two tablespoons of chopped up bacon ( Cooked )
Two hardboiled egg yolks
Half a handful of baby spinach, chopped finely
One stalk of celery, de-threaded and chopped up
Two tablespoons of chopped onion
One teaspoon of minced garlic
Two tablespoons of salad dressing ( Like Miracle Whip )
One teaspoon of lemon juice
A pinch of salt and pepper to taste

Basically you just mix all of this together while the chicken is still a little warm and pack it by the tablespoon into each half an egg white, then set on a plate and cover with saran wrap and put it in the fridge until cool – about one hour. :D

Mirrored from Hanamachi Lights: Bento & Food.

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