Daily Bento

16 Sep

I actually woke up a little late this morning so lunch had to be made in a hurry.

It took less than 10 minutes from start to finish to make Cam’s lunch today and that time included me fiddling around with fruit leather in an attempt to dress up those ice cream cones. I soon realized that I didn’t have enough time to mess with it, regretted not making this lunch last night, gave up and shoved the whole fruit leather in my mouth instead.

What did make it into her lunch box today was a Biscoff sandwich that I cut into two cute cones using our Lunch Punch. She also has some strawberries, veggie chips, and what I call “cheesy peasy bread spread” (which is basically pea pesto) for her to dip her veggie chips into.

I usually spread it on a lightly toasted baguette and Miss Camryn goes nuts for it. She’s a pea lover from way back so this spread is right up her alley.

You can also thin it out with a little chicken or veggie stock and toss with pasta, couscous, or rice, you can dip crackers into it, and you can use it on a sandwich in place of mayo. A sandwich with bacon and tomato would be a very good idea.

Cheesy peasy bread spread is really easy to make and you can adapt it to suit your taste.

To make it you will need:

1 cup frozen peas – thawed

1/4 cup cheese (more or less) – I like parmesan

Garlic

Salt and Pepper

Herbs – Basil, Mint, Tarragon, Italian seasoning, chives (whatever you like)

pine nuts (optional)

lemon juice (optional)

red pepper flakes (optional)

Extra virgin olive oil

Just toss everything except the olive oil into a blender or food processor and give it a whirl until it’s well incorporated. Then, with the machine running, drizzle in a few tablespoons of olive oil until it all comes together.

If you want it to be perfectly smooth, run it a little longer.

A little lemon zest folded in at the end is nice too.

Keep in an airtight container in the fridge. Should last 2-3 days.

You’ll notice that I didn’t give measurements for most of the ingredients. That’s because this recipe is really adaptable. If you like a lot of garlic, add a lot. If you don’t, leave it out. If you want more cheese – or even a different cheese, add it. If you want to make a larger amount, go for it. Just keep tasting and adding what you think it needs until it tastes right to you.

Advertisements

One Response to “Daily Bento”

Trackbacks/Pingbacks

  1. We Should Be Folding Laundry - December 13, 2013

    […] uses it as a dip for chips, crackers, and veggies. She eats it rolled up in tortillas and as “cheesy peasy bread […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: