Product Review: Laptop Lunch

No doubt you already know that packing a lunch to take to work or school each day is a great way to cut costs and boost nutrition. But it's unlikely that you'll stick with this habit if you subject yourself (or your child) to a tuna sandwich and an apple everyday. Alternatives like frozen entrees and pre-packaged disposable trays of food tend to contain loads of additives, unhealthy fats and high amounts of sodium. All that packaging is also hard on both your wallet and the planet. One alternative that's gaining popularity is an American-ized version of bento lunch common in Japan (Lunch in a Box is a great blog by a former Japanese expat for an introduction to that tradition). One of the most popular brands is Laptop Lunches.

The Laptop Lunch (LL) consists of one outer plastic box and 5 smaller containers (including a small dip container) that fit snugly inside. Other than the dip container, only one of the inner containers has a lid. This lidded container is intended for "wet" foods. The large outer box serves as the lid for the other compartments, which prevents having multiple lids that could easily be lost. The LL also includes a small set of silverware and is marketed as allowing you to pack a "waste-free lunch."

I've been using these lunchboxes for a couple months to pack daily lunches for myself, my husband, and our 2 year old. We ordered directly from the manufacturer since they offer a price break on multiple boxes and make it easy to order exactly the color you want. The LL is currently available in only one size and when ours arrived, we were a little skeptical that one size WOULD actually fit all. Certainly it's easy enough to partially fill the containers to create a smaller lunch for a child and use the extra space to include "treats" like small toys, stickers, notes, etc). For a grown up lunch, we had to learn to use space wisely- packing each container full to the top and occasionally using silicone muffin cups to further divide the cups. Here are my son's and husband's lunches for today:

Both lunches have golden rice with peas and garbanzo beans (left over from dinner). My husband gets a larger portion that's packed down tight with a sprinkle of cayenne on top. Both get cheese and salami strips and plenty of fruit. For my son, I've included sunflower butter dip (he's in a nut-free classroom) while my husband has a tahini-honey sandwich that he'll most likely eat as an afternoon snack. You'll notice we haven't included the silverware; we tend to keep utensils at work and the utensils that were included aren't dishwasher safe so we're less likely to use them. This also provides a bit more space to include food like the carrot sticks in my husband's lunch.

The LL have worked very well for us so far. They've held up to multiple washings and, though the clasp on the outer box seems a little weak, they haven't let us down yet. While the unlidded containers hold dry food very well, we've found that packing anything even slightly wet (watermelon chunk, lightly dressed salad) in them results in leaking. However, the LL fits perfectly in a gallon size ziptop bag or a piece of cling wrap can be place around the individual container. We've also learned that the LL is best used to replace the plastic containers in which you'd pack food rather than a lunch box itself. That is, we carry the LL inside a reusable lunch bag or insulated box along with an icepack (sleeves and bags are also available from the manufacturer for this purpose). The LL is small enough to fit inside a standard size bag or box easily.

My son is too little to really give me much feedback on whether he likes his LL, but he sure seems to eat from it with gusto. The adults in the family are also quite happy with the way it makes the presentation of lunch visually appealing (for inspiration on this, regardless of your dietary preferences, try the archives of the Vegan Lunch Box blog). My husband was notorious for leaving containers at work or failing to notice one of the items I'd packed. Both of these problems have been eliminated with the LL. Finally, having four compartments to fill provides a little nudge for us to pack a large variety of foods each day, which in turn provides plenty of choices for picky toddlers and the best chance at a balanced meal for everyone.

Eggs don't floppify

Eggs. We love 'em. They are so nutritious, cholesterol be damned!, and versatile, and bordering on magical-custard, meringues, brioche, angel food, hollandaise. But they can be temperamental to cook; that's why you hear about "coddled" eggs, and sauces "breaking." Of course they can be temperamental to handle too- just ask my two year old and my tile floor.
Hard boiling an egg seems like an easy task- you just boil water, right? Here's the best way I've found to get them just right every time, without under done yolks or discolored white from over cooking.
Take your cold eggs from the fridge and fill your pot with cold water to cover. Place the pot with eggs, and lid, over low heat until it boils. Set the timer for 10 minutes and turn off the heat. When the timer rings, rinse the eggs in cold water.
Some say the secret to getting the eggs to peel is to do it warm, others say cold. I haven't found that it matters, but the older the egg is the easier it will be to peel. If you do peel them warm you can use these crazy molds to shape them. Otherwise chill them until you need them for an easy snack, breakfast, lunch, addition to salad, topping for a cracker, whatever.

Quick Mix(es)

In my pantry (which includes my refrigerator, freezer, root cellar and spice drawer), there is a big jar of Master Mix. This is a combination of flour and fat as well as leavening, salt and sugar, that is the precursor of the more famous American "staple" - Bisquik. But by making your own Quick Mix/Master Mix, you can choose and control what flour(s) and fats, and sweetener, and salt end up inside your family.
This particular recipe was developed at Purdue University, and distributed to home-makers through their Extension program. But for some reason, the little yellow booklet was never embraced - I'm sure the availability of commercially prepared mixes contributed to that. I've been making and using this mix for a long time (30 years). I make it in large quantity and store about two-thirds in the freezer and keep a third handy on a pantry shelf. It's also useful if you camp, and with the optional dry milk, you can use plain water for your liquid.
Like its famous relative, it makes pancakes, waffles, and, according to the yellow booklet, even cookies and cakes, go together quickly. But I like it best for biscuits. So here is the recipe for about 30 cups of the mix- and a couple suggested variations:

5 lbs. (20 cups) unbleached all-purpose flour
(substitute a few cups of whole-wheat flour, if desired)
3/4 cup baking powder
2 or 3 Tbs. salt (kosher, if preferred)
2 Tbs. cream of tartar
1/2 to 3/4 cup sugar
2 lb. fat (butter, lard, vegetable shortening)
2 to 3 cups dry milk powder (optional)

In a very large bowl, combine all the ingredients with a pastry blender until it resembles corn meal. That is, incorporate the fat very evenly throughout the flour. Divide the mix into convenient portions: 1/2 gallon Mason jars; plastic containers with air-tight lids; zip-top storage bags with recipe-size amounts in each, stored in a bigger container. Store in a cool, dry place and use within 6 weeks. Freeze the mix for longer storage. If you use butter or lard for the fat, the mix MUST be refrigerated for storage, or frozen.

I print out and tape to my storage jar the following quick recipes - this assumes you've baked these items before...

for 10 pancakes: 2 cups mix, 1 Tbs. sugar, 1 cup milk, 1 lg. egg
(375º F griddle - 9o sec/ per side)
for 12 small muffins:2 cups mix, 2 Tbs. sugar, 2/3 cup milk, 1 lg. egg
(425ºF - 15 to 18 minutes)
for 8" pan cornbread: 1 1/2 cups mix, 2/3 cup cornmeal, 1/2 tsp salt, 1 cup milk, 1 lg. egg
(400ºF - 15-18 minutes)

combine the dry ingredients in a bowl. combine the wet ingredients in a separate measuring cup. pour wet into dry and mix till just combined. bake as directed.

for 8 biscuits: 2 cups mix, 2/3 cup milk (or more)
(425ºF for 10 minutes)
Once you learn this technique, you'll only need to have the measurements of mix and milk posted on your storage jar. combine ingredients quickly, adding enough milk to make a slightly sticky dough. turn out on a floured surface and fold dough over on itself 5 or 6 times (not really kneading, but folding and flattening and folding again). Pat dough to a 3/4 inch thick circle and cut with a SHARP 1 ½"cutter. gather scraps and re-pat and cut. Alternatively, pat into a 4"x8" inch rectangle OR 6 inch square and cut into 8 or 9 squares with a chef's knife for faster prep. place on a greased pan and bake at 425ºF for 10 minutes, till high and golden brown. brush with butter while still warm.

Making biscuits seems silly in this age of refrigerated tubes of pre-formed dough-balls, but try this once. It's what biscuits used to taste like! And it'll be less expensive than the tubes and almost as easy! Later, we'll post a whole-grain version of this handy mix. Let me know if you'd like a smaller-scale recipe for this mix or some other recipes using the mix, such as cakes and cookies. I usually don't bother with those since there are some additions that seem less than convenient - but fresh-made biscuits in 15 minutes...that's worth it to me.

Buttermilk-Substitute Waffles

We're headed back to the US for three weeks on Friday, which means I'm in the middle of a mad dash to get the laundry done and the perishables cleaned out of the fridge. Tonight's meal plan was waffles with blueberries, assortment of meats (chorizo, ham, and pork sausage), and melon. I wanted to do cornmeal since it combines so well with blueberries so I flipped through a recipe book to try out something interesting for the waffles and found a cornmeal and rye one in the Whole Grain King Arthur Book. I love this book so prepare for lots of adapted recipes from it.
The waffles were great but I didn't really follow the recipe. You see it called for 1.5 cups, 12 oz, of buttermilk and I have exactly 0 oz of buttermilk in the house. Instead I plopped the bowl on the scale and started throwing in a combination of ingredients I did have, and needed to get rid of.
The liquid ended up being a combination of greek yogurt, sour cream, a mushy banana, soy milk, and a splash of orange juice to bring it up to the required weight. I also had three egg whites left over from making hollandaise sauce, so I used those instead of the whole egg it called it. Since I was using sour cream and greek yogurt, I figured there was enough fat content to not screw me up to much, so used the called for 3 T of butter. I didn't have to adjust the dry ingredients at all; 1 cup cornmeal, 1/2 cup rye flour, 2 T sugar, 1/2 t baking soda, 1 t baking powder, and 1/2 t salt.
Husband: "Good waffles. Tastes like crispy cornbread."
Son: "Mmm, good! Pancakey!"

Measuring Cups and Spoons

This isn't going to be so much a review of the ideal measuring utensils. More like some thoughts on these critical pieces of of kitchen equipment and some tips and things to keep in mind when selecting and using them.
Measuring spoons and cups can have a very high degree of variation, especially if you buy cheap or novelty measuring spoons or cups. The accuracy of your measuring equipment will usually not affect cooking results, but in baking it definitely can! That's why you'll want to sift flour before you measure it, or at least "fluff up" with a fork or whisk. Many recipes are based on a flour measure where the flour is spooned into the cup and leveled, rather than scooped out of the bag. Scooping compacts the flour so it gives you a little bit more, and can result in drier finished baked goods.
Stainless steel measuring spoons are the best option for ease of cleaning and durability. I especially like those that are long and narrow for reaching into spice jars. A couple brands to look for- Amco, Cuisipro, and MIU France. If you do a lot of baking and cooking it's handy to have a couple sets and store them upright in a cup so you can grab the one you need and not be fiddling with the whole set on a ring.
Endurance is another good brand for stainless. I prefer stainless for my dry measuring cups as well, although the option to microwave (for melting bits of butter) can make plastic a good option too. You may want one set of each. Just be sure any plastic ones are dishwasher safe. The handles should nest well together for storage and not be too heavy so the cup won't sit upright when empty. The measurements should be clearly and brightly marked as well. Pyrex makes a cheap classic four piece plastic set.
You'll want a set of liquid and dry measuring cups. Although they technically hold the same volume, you can't level dry ingredients in a liquid measure, and it's difficult to fill and pour liquids from a dry measure. The ubiquitous glass Pyrex liquid measures are the standard. They have a great pour spout, are well labeled with English and metric, are virtually indestructible, and cheap. Just remember to read the liquid level with your eye. OXO makes an angled measuring cup that eliminates the need to bend over or lift the cup. It's plastic and has a non-slip rubber handle which may be useful for those with little hands in the kitchen.
Of course, you can avoid the entire measuring cup issue by using weight instead of volume to measure your ingredients. I've started doing this, since recipes outside the US are written this way, and it's actually quite easy with less washing up to do, since you can just throw the applesauce, honey, peanut butter, orange juice, whatever, right into the mixing bowl set on the scale until you have what you need.

yogurt dip for veggies

I think it's a pretty well established that veggies become more popular when there's dip around. We may never know why the heck kids love dipping so much, but we can exploit it to get extra nutrients into them.

One really easy base for all kinds of dip is yogurt cheese. The idea here is just to drain off some of the whey to create a thicker yogurt.

1. Line a strainer or colander with clean cheese cloth, a thin dish cloth, or a coffee filter. Place it over a bowl.
2. Place about 2 cups of plain yogurt into the center of the cloth. You can use any type of plain yogurt- low fat, no fat, homemade, organic- whatever you like.
3. Place the whole set-up in the fridge and let drain about 12 hours. Truthfully, I usually do this on the countertop overnight. But if it's warm in your kitchen or you're at all concerned about leaving the yogurt out, put it in the fridge.
4. After draining, you'll see several tablespoons of whey in the bowl (how much there is depends on how liquidy the yogurt was to begin with). The whey is packed with calcium and protein; you can use it in place of the liquid in your baking, but that's another post. In the towel, you'll see the yogurt cheese; you should have between 2/3 and 1 cup of yogurt cheese. If the cheese is thinner than you'd like, let it drain for another 8 hours and if it's too thick, just stir a bit of the whey back in.

To make dip, just mix in a bit of salt and the ingredients of your choice, but don't use a food processor or blender because it can liquefy the "cheese". Try fresh or dried herbs (dill, cilantro, thyme, etc), raw or roasted garlic, finely chopped onions, carrots, cucumber or roasted red peppers.

let's get organized

With a few posts under our belt (okay, fine, Bridget wrote them all), we've decided it's time to impose a bit of order around this blog. Thus, we're aiming for the following schedule:

Mondays we'll discuss portable foods- snacks and packing lunches
Tuesdays will be reviews of products and/or books
Thursdays are a look in the pantry- how to stock it and cook from it
Fridays we'll delve into a basic concept in nutrition or cooking technique

I'm hoping that posting this will help keep us honest. We'll see how we do.