Weekend Cooking: Simply Bento by Yuko and Noriko

If you've been reading Weekend Cooking for any length of time, then you're probably well aware of my struggle to find doable, healthful, make-ahead lunches.

I work from home, so heating up leftovers is no problem, but Mr. BFR is always on the run--sometimes on a job site, sometimes tracking down supplies and materials. He is motivated to pack a lunch and to eat nutritiously, but his lunches have to be eaten cold because he rarely has access to a microwave.

Enter Yuko and Noriko's Simple Bento (Race Point, October 16), with it's alluring subtitle of Delicious Box Lunch Ideas for Healthy Portions to Go. Could this cookbook be the one to offer me endless inspiration? I couldn't resist saying yes to a review e-copy from the publisher.

First, I should admit I had never heard of Yuko and Noriko or of their website, Japanese Cooking 101. I haven't spent a lot of time on their site, but I can see that it's worth exploring. Second, I should also admit that I'm unlikely to be a bento queen--I'm probably not going to cut vegetables into cute shapes, invest in colorful picks and silicone cups, and arrange the food artfully in a pretty divided box. Despite my lameness, I am into nutritious lunches (though, you'll laugh when you see which bento I made for my husband).

Simply Bento starts off with a history and definition of the bento box and then provides seven keys to success (such as food safety, nutritional balance, and planning). Yuko and Noriko next go into the bento essentials, including containers, accessories, pantry items, and techniques. Finally there's a section of basic recipes, like steamed rice, before the recipe chapters themselves begin.

The recipes range from traditional-ish Japanese dishes (sushi, noodles) to kids' food (pizza, hotdogs) to modern food trends (low-carb, vegan). Many of the ideas are quite appealing, like a soba noodle salad with chicken breast and quick-pickled veggies. Another bento box that caught my eye is based on sweet and sour meatballs, and I also marked one that includes homemade falafel.

For me, and perhaps for many of you, I think Simply Bento will be more of a source of inspiration rather than a step-by-step guide to a specific configuration of a lunch box. You'll laugh that the first bento I tried was inspired by the Antipasta Bento box and includes . . . Italian cured meats. So much for healthful. Ooops!

Here's what happened: I was shopping at Trader Joe's and looking over their cheeses when I spotted a container of Italian cured meats and remembered this bento box from Simply Bento. I bought it and some pitas, made the recipe's carprese salad, and I had a Mr. BFR-approved lunch (see the photo)! Our divided containers don't have enough compartments, so I used parchment paper to separate the food. You'll see a little section of mustard and another one of olives.

Recommendation: If you're looking for some good make-ahead, portable lunch ideas, I think you could be inspired by Yuko and Noriko's Simply Bento, like I was for the Italian meats lunch I made for Mr. BFR. If you're vegetarian or vegan, gluten-free, or low-carb, you'll definitely find some good ideas and good recipes, as the authors are well aware of modern food trends. Regardless, even with those recommendations, I strongly suggest you check this one out from the library or browse through it at the bookstore before buying. I like Simply Bento and found some tasty dishes in it, but I'm not sure how often I'll turn to it.

Here's the Quinoa Salad Bento from Simply Bento. In the photo (from the book), you'll see that the authors added rotisserie chicken to the bento box, but I think this would be good without the meat. The authors note that this salad will keep for a few days, so you could make it on Sunday for the work or school week to come.

Quinoa Salad Bento
2 servings

• 1/2 cup (85 g) dried quinoa
• 3/4 cup (180 ml) chicken broth
• 10 green beans
• 1 tablespoon (15 ml) red wine vinegar
• 1 tablespoon (15 ml) extra-virgin olive oil
• Salt and black pepper to taste
• 3 tablespoons (23 g) pistachios, coarsely chopped
• 3 tablespoons (28 g) dried cranberries

Wash the quinoa in a large bowl changing the water 3 times.

Add the quinoa and broth to a medium saucepan, and heat until boiling. Cover and cook over medium heat for 10 to 12 minutes, until the liquid is absorbed.

Meanwhile, in a separate pot, blanch the green beans for 2 minutes and cut into 1/2-inch (13-mm) pieces.

In a small bowl, whisk together the vinegar, oil, salt, and pepper. Combine the quinoa, green beans, pistachios, and cranberries with the vinaigrette.

NOTE: I just realized that this recipe will work for Deb of Kahakai Kitchen's Souper Sunday (for soup, salad, and sandwich recipes). Yay! So check out her link-up and join in.

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