American Bento

I haven't actually been trying that hard on Owen's lunches.  I've been letting his new cute containers do most of the work for me thus far.     That was. . . until we had the following conversation:

Me:  Owen how do you want this carrot in your lunch?  Do you want me to cut it into carrot sticks or do you want me to leave it like this-- like a big carrot rocket?

Owen:  I don't want any carrots in my lunch.

Me:  Would you like me to put some dip in for your carrot sticks?

Owen:  I would like ketchup. . .
            with french fries. . .
            and some chicken nuggets. . .

That got no reply from me other than to turn and march myself right back into the kitchen to finish making his lunch.  This is exactly why I am making his lunches at home and sending them to school.

Kindergartners want to eat fun food.  And right now he's thinking that those french fries and chicken nuggets look fun.  That is one of the whole ideas behind bento.  People, especially children, eat with their eyes first, and if the food isn't visually appealing--they won't want to eat it.

Carrot sticks, sweet red pepper squares on toothpicks, cheese leaves, and ants on a log.  He also had a half a sandwich.  (Jeremy had made him a whole sandwich, but Jonas found it and ate one half for his breakfast.)

When I finished putting together Owen's Americanized bento box I took it over and showed him.    I got the wide-eyed expression of surprise and interest I was looking for.

"This is your lunch."  I told him.  (And no, you may not have fries with that.)

I think he enjoyed his lunch.  I definitely was excited to show it to him, and he ate most of it.  Now I just have to stop by the principle's office when I drop him off today and ask for his plastic toothpicks back.

Apparently they were confiscated for being "spaceships--flying through the hair galaxy." 

("Who's hair galaxy Owen?")

Seriously, they should be paying me to send my kid to school.  You know those teachers haven't had laughs this good in a long time.

Dinner in a Pumpkin

Dinner in a pumpkin is a longstanding fall tradition from my own childhood. We loved it as kids, what's not to love about baking a pumpkin whole in the oven?! I made it throughout college as well, introducing Jeremy to the tradition, so we've continued to make it every year since.

Pumpkin has a nice mild flavor, like many of the other winter squashes. You'll probably get the most preferred taste by buying a "pie pumpkin" or "sugar pumpkin." These are smaller pumpkins that are bred for flavor (as opposed to size like jack-o-lanterns) and these days can be found in most supermarkets. Look for a big one so your whole family can be fed. I was able to find one with about a 6 inch diameter.

First put the dad and children in charge of cutting a wide lid off the pumpkin, and cleaning out the seeds.

Preheat oven to 350°. Put 2 T. oil in a saute pan over medium-high heat and add 2 cloves minced garlic, and 1 pound ground beef. Brown the beef.

Next I added 1 small green pepper, chopped (mine was red and green) and ¼ C Finely chopped onion. Add remaining ingredients: 1/2 (15oz) can tomato sauce, 2 eggs, beaten, 1/4 C chopped stuffed green olives, 1/3 C raisins.

Add the seasonings 1/2 tsp oregano, 1/2 tsp white vinegar, 1/2 tsp ground pepper and 1 ½ tsp salt, then cook until green pepper is tender.

Scoop meat mixture into the middle of the pumpkin and place the lid back on. I also added the rest of the can of tomato sauce since there was room.

Bake at 350° for 1 hour, until squash is soft. You should be able to insert a "butter knife" in the squash easily. I place it on baking sheet to catch any dribbles.

The skin takes on a nice dark color. Serve whole on the table for an instant centerpiece.

To serve scoop some squash with the meat mixture. Look at that pretty delicious squash! I love this dish the sweetness of the raisins against the briny tangy-ness of the olives, the hearty addition of the ground beef aside the smooth clean taste of the pumpkin. Give it a try!

Dinner in a Pumpkin

1 large pie pumpkin

2 T. oil
2 cloves minced garlic
1 lb ground beef

1 small green pepper
¼ C finely chopped onion
1/2 (15oz) can tomato sauce
2 eggs, beaten
1/4 C chopped stuffed green olives
1/3 C raisins

1/2 tsp oregano
1/2 tsp white vinegar
1/2 tsp ground pepper
1 ½ tsp salt

Cut a wide lid off the pumpkin, and clean out the seeds.

Preheat oven to 350°. Put 2 T. oil in a saute pan over medium-high heat and add 2 cloves minced garlic, and 1 pound ground beef. Brown the beef.

Add 1 small green pepper, chopped and ¼ C Finely chopped onion. Add remaining ingredients and the seasonings, then cook until green pepper is tender.

Scoop meat mixture into the middle of the pumpkin and place the lid back on.

Bake at 350° for 1 hour, until squash is soft. You should be able to insert a "butter knife" in the squash easily.

To serve scoop some squash with the meat mixture. Serves 6