Since using the cookie cutter in unconventional ways worked so well in the whale bento box, I decided to try using it a new way again today. This time I used cookie cutters to make shaped mashed potatoes. To make the sharp shapes I let the mashed potatoes completely cool before molding them into the cutters. For this bento, I used cat and bear shaped cutters. I was pretty pleased with the results, but I think in the future I would give them a face with some seaweed.
I also decided to do something a little different with the salmon as well. I made a lemon parsley parchment paper salmon. I cut the salmon into chunks and placed them on parchment paper with lemon slices, parsley, olive oil, salt, and pepper. I folded over the parchment paper and sealed the open end. I baked until the fish was done. This led to really moist fish, but I really put too much parsley, so I had to check my teeth after eating it.
For my veggies, I used the bear cutter to make fresh bell peppers, lotus root chips, and edamame. I also made zaatar carrots and bell peppers. These are the leftover bell peppers from cutting out the bears and some baby carrots sauteed in a skillet with olive oil and zaatar seasoning. I also made a spicy yogurt sauce to go with it by mixing yogurt, sriracha, honey, and lemon juice.
I did opt out of doing a dessert this week, which wasn’t my best move. I craved sweetness after the meal that was a bit on the salty side. But I also wasn’t hungry at the end of the day so it was mostly a success.