Soboro Bowl Bento

 

This is a delicious lunch time treat, with only three toppings on a bowl of rice.  I was introduced to it by my Auntie Agnes when I went to visit her.  A bowl of rice has flaked salmon, some seasoned scrambled egg, and a green shiso (perilla) pickle.  You could also garnish with some strips of nori (seaweed) if desired.

So here it is for one serving:

• large bowl of rice
• flaked salmon or tuna
• pickled shiso  Alternates could be green beans cut up, cooked spinach, shredded carrots, 
• an egg seasoned with a little soy and a pinch of sugar, scrambled int fine bits (1 egg is enough for two bowls.)
• nori, either in strips or torn into small pieces, (optional)

And there you have it. 😊. Enjoy!

Avocado Toast

I have no shame.  This comes from SmittenKitchen, where I get a lot of recipes, as well as from her cookbook.
This is so easy, as long as you have an avocado and a lemon.  I usually buy a bag of lemons, so I always have some on hand.  Oh, those days when I had access to a lemon tree and didn't take advantage of it!
     Apparently Avocado Toast has been around for awhile, but I had never heard of it until I read about it on Deb's website.  And it didn't take me long to try making it.  So easy for lunch!  And so yummy!  Why didn't I think of this!

1 slice of bread
1/2 avocado
1 T olive oil
1 T lemon juice
pepper (Aleppo, cayenne, your choice)

1.  Toast a slice of bread.  This one happens to be a heavy sourdough, our favorite.  (Use something a little heavier than soft white sandwich bread.)
2.  Slice up half an avocado on the toast, and kind of mash it around with a fork to spread all the way to the edges.
3.  Place on a plate, drizzle over the olive oil and lemon juice so they run off and get under the toast.
4.  Sprinkle with your choice of pepper.
5.  Enjoy!  Do again tomorrow for lunch!  Or breakfast or dinner.

Eileen's Tortilla Soup

I love this soup because you can have it on the table in about half an hour.  Just keep your cupboard stocked with the basic ingredients, or substitute as needed.  Can be served with Mexican Rice

1 Tbsp oil                                            1 can tomato soup

1 small onion, chopped                       1  14 oz. can beef broth*

2 cloves garlic, minced                        1 tsp chili powder

1 4 oz. can green chilies, chopped       1 tsp cumin  

1 14 oz can diced tomatoes                1 tsp Worcestershire sauce            

1 14 oz can pinto beans                       2 C cooked chicken, cubed*

1 14 oz can of corn                              1 Tbsp cilantro, chopped         

Toppings:

1 package tortilla chips                     additional chopped cilantro

1½- 2 C shredded cheese (Mexican mix is good)

Sauté onion and garlic in oil in a 3-4 qt pot.  Add remaining ingredients (except toppings) to the pot.  Bring to a boil.  Simmer for 20 minutes.  Ladle soup into bowls and top with cheese, cilantro, and chips.

Other possible toppings:  sliced olives, chopped avocado, sour cream, lime wedges.

*A friend makes a vegetarian version of this using tofu and vegetable broth.

You could also substitute ground beef, etc. if desired.