All in Good Food

Now to the first project of the year for All in Goof Food and that is the Herb Project. What is the Herb project you might ask? Well I realized that I work so much better with goals and deadlines I have created this project to help me learn more about herbs and spice I may or may not be using in my recipes. I find that in my area I am hard pressed to find some of the herbs I need for cooking so I thought why not grow them myself. So is the birth of my Herb Project. I haven’t come up with a catchy name for it yet but I’ll be working on that.

So here is the project. I will be researching, planning, planting, harvesting and creating recipes with the herbs I will be growing. As I have never grown herbs before I am researching what are the best herbs for me to grow and as I live in Michigan I will need to grow them indoors for now. I want to get some plants to start with but they will be hard to find at this time of the year. However I was recently given some seed packets so I will start with them. This project will take you through every step on my process, good, bad and ugly. I will be taking notes as closely as possible so that I may learn from my mistakes as well as my triumphs.

So I ask you to stay with me on this journey and any advice from those who have grown herbs before are welcomed and encouraged, I just ask that you be respectful and positive, nastiness is not necessary or welcomed here at this blog. With that said I already have a plan in mind and will share that with you in the next post.

Till then.

Bento number 11 is another very simple bento. However everything in this bento with the exception of the boiled egg was seasoned with Hidden Valley Dip Mixes. I like using these mixes because they are very quick and versatile. This bento consisted of dill season rice, dill season tilapia, seasoned green beans and a bowled egg.

First off I used rice from my bento stash. I measured out 1 cup and placed that in a microwave safe bowl with 2 tablespoons of chicken broth made from the last time I cooked chicken and about 1/4 teaspoon of Hidden Valley Dip Mix Harvest Dill flavor. I mixed and microwaved it for about 2 minutes. Then I thinly sliced a baby carrot to decorate the top and give it a little more color.

Next I place 1/2 cup of canned green beans in a microwave safe bowl. I seasoned it with some of the HVR original dip mix (I ran out of the harvest dill) and mixed it. I microwaved it for about 1 minute.

I prepped the tilapia the night before by cutting it into small nugget sized pieces and then I seasoned them with the HVR harvest dill dip mix. When I was ready to cook it for the bento I went to the recipe for Korokke Pan by Cooking With Dog from You Tube. I found that cooking method worked out well for cooking the tilapia as well.

I added a boiled egg (“green”) baran between the tilapia and the green beans which qualifies this bento for the Hapabento March B.O.M.B. challenge. The egg was not season. However I did cut it with a paring knife in the zig zag design for a decorative effect.

There we go. Until the next bento.

Itadaki masu!