Mashed Potatoes in Fried Parmesan Baskets Bento

Cheesy mashed potatoes nestled in fried parmesan baskets. Oh I went there. I was looking for a way to make deliciously soft and creamy potatoes more finger-friendly. Because mashed 'taters and chopsticks: not so much. So in this bento I  used parmesan cheese  "baskets" as edible containers! The result is a mashed potato-n-cheese combo that is easy to pick up and awesome-yum to eat! No chopsticks, spoon, fork or spork required. Also featured are Greek-style green beans which have a subtle sweetness and a little bit of kick too. I broiled a seasoned chicken patty for the protein. I buy these in four packs and keep them in the freezer. You know, for those times when I'm too busy playing with cheese to roast a chicken.

Top tier of bento: Parmesan mashed potatoes in Parmesan Cups (thyme leaves, sliced kalamata olive), mixed pickles (parsley leaves and cute plastic flower).

Bottom tier of bento: Chicken patty (lettuce leaves) and Greek Style Green Beans.

My Bento Recipes:

Fried Parmesan Baskets

Ingredients:

grated parmesan cheese

In a pan over medium heat sprinkle grated parmesan in a thin layer. No oil is needed. Picture how large of a sphere you'll need in order to make the cup size you're looking for when you sprinkle the cheese.

After a minute or so, when the cheese is turning golden brown around the edges and you can see more golden brown throughout the cheese sphere, use a spatula to loosen the cheese and then lift it out of the pan.

Flip the cheese over small cups or ramekins that have been inverted and covered with tin foil (have these ready before you start up the stove.) Carefully press down the hot cheese, if needed, to form cup shapes. Let them cool. When cool they will retain their cup shape so remove them from the foil and trim the edges as needed with kitchen scissors. You will have yummy friend cheese scraps if you do this, which I'm sure you can find a good home for.

Fill the basket with cooled mashed potatoes. I used frozen mashed potatoes that I reheated and then let cool. (For good measure I also added some parmesan into the mashed potatoes, hehe.) You can pack this the night before.

So there it is: super finger-friendly mashed potatoes. Perfect for a bento! This was a huge success so I hope you try it sometime!

Greek-style Green Beans (3 bento portions, or 1 bento portion and a veggie side for dinner)

Ingredients:

1/2 pound green beans, trimmed and cut into 2-3 inch pieces
white part of 8 green onions, sliced (or 1/8 small diced onion)
2 cloves of garlic, sliced
1 tablespoon olive oil
1/4 teaspoon chili flakes
1/4 teaspoon cinnamon powder
1/2 cup diced tomatoes (canned is fine!)
1/4 teaspoon salt

Directions:

* Heat olive oil in a large pan (that you have a lid for) over medium-low heat.
* Add onion and garlic and saute until soft, about 6-8 minutes.
* Add the green beans, chili flakes, and cinnamon and saute briefly.
* Add the diced tomatoes.
* Stir a few times and then cover the pan with the lid. Let cook 10 minutes (or longer depending on how soft you like your green beans.)
* Remove the lid and turn up the heat on the stove to high.
* Continue to cook and stir as the excess liquid boils off creating a saucy glaze.
* Season with 1/4 teaspoon salt, or to taste.
* Let cool.