Character Bento (Charaben)

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American Heart Association Certifies Fresh Idaho Potatoes as a Heart-Healthy Food

The American Heart Association (AHA) recently certified that fresh Idaho potatoes meet its criteria for foods low in saturated fat and cholesterol and can carry the well-recognized heart-check mark.

The Idaho Potato Commission (IPC) praised the certification and said it represents a significant milestone for the potato industry that felt the pinch of the low-carbohydrate diet fad a few years ago.

“For years, the IPC has been working hard to communicate to consumers that Idaho potatoes are an important part of a healthy, nutritious diet,” said Frank Muir, president and CEO, IPC. “We’re proud that the American Heart Association, a revered and incredibly important health organization, agrees with us. The heart-check mark is the perfect complement to our ‘Grown in Idaho seal,’ a guarantee to shoppers that they are buying high-quality potatoes.”

The certification allows Idaho potatoes to display the AHA’s heart-check mark on packaging and displays to allow consumers to quickly and easily spot heart-healthy foods in the supermarket. Data reveals 73 percent of primary shoppers trust AHA more than any other organization to certify food products, and 66 percent of primary grocery shoppers say the heart-check mark has a strong or moderate influence on their choices when shopping.


Asian Roasted Chicken Recipe from My Clippings


1 4-pound chicken, butterflied, breastbone and backbone removed
1 cup sticky rice
2 tablespoons vegetable oil
4 ounces shiitake mushrooms, stems removed, diced
½ cup diced jicama or water chestnuts
1 cup diced red onion
1 teaspoon chopped ginger
2 tablespoons soy sauce
½ teaspoon sugar
¼ teaspoon salt
1 tablespoon dark soy sauce


  1. Preheat oven to 400ºF.
  2. Rinse rice. Bring 1 cup of water to boil and add in rice. Reduce heat to low, cover and cook for 10 minutes. Uncover and remove from heat.
  3. Heat 1 tablespoon oil in a wok on medium-high heat. Add mushrooms, jicama, onions and ginger and sauté for 2 to 3 minutes or until softened. Add rice and stir to combine. Season with soy sauce, sugar and salt to taste. Remove from heat, cool and reserve.
  4. Fill chicken with stuffing so that it is plump, reserving any extra to serve on the side. Skewer or sew the back and cavity together so that stuffing does not fall out.
  5. Combine dark soy sauce with remaining tablespoon vegetable oil and rub all over chicken skin.
  6. Place chicken on an oiled rack over a roasting pan, breast-side up. Place in the oven and roast for 50 minutes to 1 hour or until chicken is crisp and juices run clear.
  7. Allow chicken to rest for a few minutes then cut in half and then into pieces. Garnish with lettuce and tomatoes.

Source: The Globe and Mail