weekday recipe


Got asked about bentos from @emiltherat, so I was thinking that I might post some of the bentos that I make on this blog as well, with short quick recipes for the non-anime items. I hope no one minds! The bentos will generally be posted on weekdays, whereas the recreated recipes are usually posted on weekends and holidays.

The tag will be “#bento ideas” , if you just want to follow me for that, and I will tag recreated recipes that can be used for bentos with that too. 

I also reblog some other people’s bentos at @the-canteen-auntie (my regular food blog) from time to time. Hope that helps!

About my bentos:

I generally make the bentos at night, so that I can just pop them out of the fridge in the morning and head off. Having a selection of ready-to-go stuff (like cherry tomatoes, dried seafood, furikake, umeboshi) helps, and you can always freeze some things like hamburger patties to prepare quickly when you want it, so big batches shouldn’t feel that monotonous (I hope). Even if there is something that lasts me every single day in the week, at least the other dishes are different?

The recipes on here that can be/ have been made into bentos are:

Now for the bentos above (All with rice) :

Bento #1
- Tako Wieners 
- Dried Shrimp
- Salad (Lettuce and Tomatoes)
- Stewed Burdock

(Wash and cut root into slices/quarters, stir fry with a bit of oil, then stew with 1 cup dashi, 3tbsp Soy Sauce, 3 Tbsp Sake, 1 tbsp mirin, until sauce is reduced. If unfamiliar with burdock root, do test a piece to see if cooked.)
-Umeboshi and Seaweed

Bento #2

- Lychee Sweet and Sour Pork (A dinner leftover)
- Cu Liu Bai Cai (Stir-fried Vinegar and Dried Chilli Cabbage)
(Heat oil in a pan and let chopped garlic (4 cloves) and a few pieces of chopped dried chilli fry till fragrant. Chop 1/3 head of cabbage into bite-sized pieces, and stir fry. Take 1/3 cup of stock and pour it in, and let it simmer down as you stir fry. Pour in 1 tbsp black chinese vinegar, stir quickly, and serve)
- Stewed Burdock (yes, again, from the stewed burdock stash)
- Cucumber Salad (kind of hidden)

I also eventually want to recreate some bentos from some shows,  so do look our for that!

Pesto Chicken Mixed Pasta

I finally had the chance to make Pesto Chicken Pasta, something that I’ve been craving for for the last few months. Pesto has quite a distinct taste to it and I love the combination of basil and Parmesan cheese… and off course, toasted pine nuts as well!

Pesto originated from Genoa, a northern coastal area of Italy. The main ingredients in their cuisine mainly consists of garlic, olive oil, and basil. Traditionally, Pesto is made by grinding the ingredients together in a mortar. I got a little lazy and simply blended everything. Using the traditional way helps bring out the flavor in the ingredients that will give your Pesto sauce a stronger flavor.


The Pesto

  • 1/3 cup pine nuts
  • ½ cup Parmesean cheese
  • 8 tbsp extra virgin olive oil
  • 1 bunch basil
  • 2 tsp lemon juice
  • 1 clove crushed garlic


  • 2 cloves garlic
  • 1 cup sliced chicken breast
  • 1 pack of pasta ~250g
  • salt & pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tsp soy sauce


1. Prepare the pesto sauce. First pluck off the basil leaves from the stems. Discard the stems. In a pan, add about 1 tbsp of olive oil until warm. Then stir in the pine nuts and toast until they turn golden brown. Let it chill at room temperature for a little bit before proceeding.

2. Add the chill pine nuts into the blender and blend until coarse. Then add in basil leaves, cheese, garlic clove, lemon juice and olive oil. Blend until the nuts are fine and paste-like.

3. In a pot, boil water and once water is ready, cook the pasta until it’s al-dente. (This is usually about 20 minutes if you’re using spaghetti)

4. Next, prepare the chicken. Slice the chicken breast if they haven’t been sliced already. Then add in paprika, cumin, soy sauce, and some salt and pepper to marinade. Once ready, saute in a pan.

5. Once pasta is ready, drain it from excess water. Add it into the pan with the saute chicken. Add in a few spoonful of pesto and mix. Keep the stove at low heat to keep warming the pasta.

6. Sprinkle some salt and pepper to taste and Parmesan cheese before serving!

car-one-responding  asked:

Hi there! First off, love the blog - Skookum is adorable! I always wanted a Samoyed...but that's a long way away still. Secondly, I saw your noodles recipe and I'm really excited to try it! Any other Cooking with Skookum recipes you can share?

Thanks so much! And good for you for waiting until you’re ready, it’s so important! <3

I will definitely do some more Cooking with Skookum recipes, I’m so delighted that people are into it! Please tag me if you end up making the noodles!

haha maybe I should do a cookbook and it’s just super easy recipes for good easy-ish food and pictures of him… I’ll take some pics and post some of my other go-to weekday recipes. Thanks for the message!

To tide you over, here he is drooling over a recent Blue Apron recipe :)

Weekday Dinners: Stir-fried Garlic Broccoli with Peanuts and Couscous (Vegan)

The weekday dinners series is a collection of #whatheatetoday recipes that take 30 minutes or less. As a new vegan I struggled to find interesting recipes after a long day at work so I have collated nutritious and simple recipes that don’t require too much energy or too many pans.

I live opposite a Chinese takeaway. Less than 50 steps from my front door and I’m at the counter ready to collect. My whole street smells of it by the time I’m home from work and the temptation was extremely hard to resist. Especially after growing tired of potatoes and a frozen vegetable bake waiting for me for the fourth time in a week.

That all changed when I started really thinking about altering my cooking style to suit a time constraint and remain balanced. This new approach combined with the smells of the shop opposite lead me to create this quick stir fry, celebrating simple ingredients. This stopped the cravings for satay tofu, saved me a bit of money, was healthier and even tastier!

Stir frying broccoli brings out the green colour to it. I love watching the brightness develop in the pan. Served with a spicy, sticky sauce from the garlic, soy sauce and garlic, the elements of this dish come together and pair wonderfully.

I finalised this recipe with couscous as opposed to the conventional rice as it is easier to make, still wholegrain and has a lighter texture.

Weekday Dinners: Stir-fried Garlic Broccoli with Peanuts and Couscous (Vegan)


280g broccoli florets (half a head)
45g raw unsalted peanuts (0.3 cups)
85g wholewheat couscous (0.5 cups)
8 T. soy sauce (divided)
2 t. olive oil (divided)
1 t. agave nectar
¼ t. jalapeño powder (any chili powder will do)
1-2 cloves of garlic (according to taste)
Salt and Pepper to taste


1. Pre-heat a frying pan on a medium-high heat. As the pan is warming up, boil the kettle before adding one teaspoon of the olive oil into a bowl along with the couscous. Pour 175 ml of boiling water (¾ cup) into the couscous and oil before quickly seasoning with a pinch of salt and pepper. Cover with a small plate and place to one side.

2. Chop the brocolli into florets before peeling and finely slicing the garlic colve/s (I prefer two). Add the remaining teaspoon of olive oil into the got pan then throw in the brocolli, coating it in the oil. Keep it moving for 3-4 minutes to prevent it catching.

3. By now, the brocolli will have brought four a much greener colour than when raw. Next, add in 4 tablespoons of the soy sauce, one tablespoons at a time. This stops the broccoli becoming soggy as it will absorb the soy sauce one at a time.

4. Add in the garlic and peanuts to toast them for a moment while mixing the agave in a small glass with the remaining soy sauce and jalapeño powder. While the peanuts are toasting they will release some of their natural flavours and begin to cook. Once gently toasted, add in the soy, agave and chili mixture to the pan.

5. Keep the sauce moving as the agave will begin to thicken due to the heat while the soy reduces.

6. Once the sauce has thickened and coated the peanuts, garlic and brocolli, tase before seasing with salt and pepper if desired. Remove the plate from the couscous bowl before fluffing with a fork and serving the stir fry ingredients on top.

Simple flavours ready in 15 minutes.

If you have made your own Stir-fried Garlic Broccoli with Peanuts and Couscous m, submit a photo to feature on #whatheatetoday.