American Bento

As I've said, I am out of standard "stash" items and am throwing together bentos based on what I've made recently for dinner.  This bento is a mixed bag - a little of just about everything.


Layer 1 contains a salad of grated carrot, some smoked Gouda, and nuts.  Dessert is Greek yogurt, strawberries, grapes, and slices of white peach.

My sister Parisienne emailed me this lovely bento - her very first!  I thought I would share it with you since I am leaving for Russia tomorrow and am not making bentos until I get back!  :)

I have only just noticed that I haven't been posting much!  I am sorry to report that life has gotten busy and I got overwhelmed.  But, I am now able to focus much more on my bentos!  :)

Today I present a pulled pork bbq bento with homemade cornbread.  This is comfort food - plain and simple.   It's even in a one layer bento. 


Here you can see a small cup of pork bbq.  I had some stashed away in the freezer and pulled it out to make this bento.  It seemed like a way to make DH smile when he had a long day of teaching ahead.  The cornbread has minced onion and green pepper in it.  There is also a little bit of coleslaw topped with sliced yellow pepper. 

In honor of Halloween, I have made a harvest themed bento.  Tonight we had a lovely dinner that was remade here.

Layer 1:  An appetizer plate of veggies and cheese with a jack-o-lantern pepper.  Dessert is a spice muffin and fresh fruit. 


Layer 2:  Roast pork with onions, apple butter, acorn squash, and pumpkin pasties. 



You will need:

• pie crust (either store bought or home made)
• a can of pumpkin
• 1/4 cup brown sugar
• 2 eggs
• cinnamon, clove, nutmeg, and allspice

Combine the pumpkin, 1 egg, brown sugar, and spices in a bowl.  Mix in spices to taste.

Beat the second egg with a tsp of water.

Cut rounds or other shapes of pie crust and fill with the pumpkin mixture.

Paint the edges of the shape with the egg and water and press the shape closed.

Paint the top of each shape with egg and sprinkle with spices and brown sugar.

Bake at 350 degrees until brown.

Just over night, the air has turned crisp, the leaves have begun to change color and fall is certainly in the air. I harvested pears from my trees this week and put together an Autumn bento. 


Layer 1: The first course is the usual cheese and veggies.  I've added a miniature leek quiche as well.  Dessert is a small piece of a free form pear pie I made last night (from our own pears) and slices of plum and orange.

Layer 2: I started with about 1/2 cup of rice in each bento.  I then added pork cooked with thyme, garlic, onion powder, salt, and pepper.  Once it was done, I deglazed the pan and simmered it briefly in sherry.  I then took butternut squash and tossed it with the sherry pan drippings and a little butter.