3 Bento #156 - Chicken, Noodle & Veg Stir Fry

Today's lunch is leftover from last night's dinner.  It's very similar to the Korean barbecue I did last week, the only differences being I used the container of chicken, and instead of yellow squash I used lots of sliced mushrooms, and added a bit more soy sauce and ginger. Same idea, though.  Incidentally, a few of my knuckles are sorely abused from all the ginger peeling and grating I did last night.  Ouch!  

Since we have a complete meal in one dish, I just added some grapes on drink stirrer skewers.  I packed along her adorable pink piggy chopsticks, which I'm sure she'll use with zeal, becoming a conversation piece at the lunch table.

Bento #156 - Korean chicken, veg & noodle stir fry, grapes and a cheese stick (not shown.)

2 Ginger Curry Carrot Dip

Well that's a mouthful!  This recipe is so easy, delicious and good for you.  I saw it in a recent Family Fun magazine, but tweaked it a little to better suit my taste.

You'll need:

2 medium sliced carrots (I grabbed two large handfuls of organic baby carrots)
1/4" piece of sliced and peeled fresh ginger (or 1/2 tsp pre-shredded/crushed ginger)
1 small tomato (optional - I used a Compari tomato.  Tomatoes add natural sweetness, so you can use less honey.)
3 cloves crushed garlic
1/4 tsp curry powder
1/4 cup plain Greek yogurt
2 tbs olive oil
1/2 tsp kosher salt
1/2 tsp apple cider vinegar
1/4 - 1/2 tsp honey (optional)
cracked pepper to taste

First, steam your carrots (and ginger, if using fresh) for about 10 minutes until they are softened.

Dump all the carrots, and the entirety of the rest of the ingredients into a food processor or blender, and blend until very smooth.

Taste test and adjust salt and pepper, and serve either warm or chilled, with crisp crackers, spread on French bread with maybe a little parm on top and broiled, or with other veggie crudites.  The orange color is so pretty!