Electric Lunchbox #91: Taco Soup

Taco Soup!

Perfect for the cold weather we are having right now…not that it compares to the snow storms experienced in Texas and other states. But still, everyone needs a good recipe for a delicious warm soup, right?

This is another Brentwood recipe, one that we tasted at a potluck more than once and got the recipe to make it ourselves at home whenever we craved it. It’s got everything to make it hearty and filling yet it’s not too heavy. A perfect balance of flavor and healthy ingredients.

I like my taco soup with all the fixings…sour cream, cheese, green onions, chopped onions, tortilla chips…but it’s also delicious as is.

Hope you try this ELB version, stay warm and safe my friends!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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See Itaki’s offerings here! https://www.itakico.com/theresa

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Ingredients:

1/4 cup canned Pinto beans, drained

1/4 cup canned kidney beans, drained

1/4 cup canned corn, drained

1 cup canned diced tomatoes, with liquid

1 tablespoon canned green chili

1 tablespoon taco mix powder

1 tablespoon ranch mix powder

4 oz can chicken meat, drained

1 cup water

1 1/2 teaspoons cornstarch

2 ELB cups water for the base

*Sour cream, grated cheese, chopped green onions, tortilla chips, to serve

Procedure:

1. In the big ELB bowl, place pinto beans,

2. Kidney beans,

3. Corn,

4. Tomatoes,

5. Green chili,

6. Taco powder

7. Ranch powder,

8. Water,

9. Chicken,

10. Water,

11. Cornstarch,

12. Mix everything together. Place in the ELB base. Add 2 ELB cups of water to the base. Cover and let steam until it shuts off, about 40 minutes.

13. Carefully open the ELB, and stir the soup. Taste and adjust seasoning to taste.

14. Serve hot with all the fixings! Enjoy!

Electric Lunchbox #71: Creamy Scalloped Potatoes

Here is a perfect side dish for a small Thanksgiving meal! Creamy scalloped potatoes!

You start by making the sauce over the stove as I was never able to get a good consistency with my usual “dump everything in the ELB bowl and steam away” method.

If you want to make this in advance , you can prepare it in the bowl and cover with the plastic lid in the fridge until needed. Then switch out the lid with a piece of foil and steam until done.

This dish is creamy, starchy, cheesy, and just delicious! Feel free to add bacon bits if needed, for extra yumminess. It’s the holidays so indulging is a given. 😊

I am thankful for every little blessing in life (family, health, happiness), this year specially, as even though we are in the midst of a pandemic, I am still able to work and keep donating to the causes I care about. Please try to help others in need if you are able to. A little kindness goes a long way and I think everyone needs a little understanding nowadays.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

Follow me for more recipes for the ELB!

See Itaki’s offerings here! https://www.itakico.com/theresa

Follow me on Facebook: https://www.facebook.com/At-Home-With-Theresa-100255438410727/

Ingredients:

1 tablespoon butter

1 tablespoon flour

1/2 cup milk

1/2 cup shredded cheddar cheese plus 1-2 tablespoons for topping

Big pinch of salt

Dash of pepper

1 medium potato, peeled and sliced 1/4 inch thick

*I just use a Japanese slicer for a single potato. If I need to slice a lot, the mandolin or food processor is brought out.*

Procedure:

1. In a small saucepan over medium low heat, melt butter and add flour. Stir constantly until it comes together.

2. Slowly pour in milk and keep stirring until it becomes thick and smooth.

3. Add cheese and stir until melted. Add salt and pepper and stir. Set aside.

4. Place a few slices of potato on the bottom of a greased medium or large ELB bowl.

5. Pour about a tablespoon of the cheese sauce over and use the back of a spoon to even it out.

6. Repeat layering the potatoes and cheese sauce, until all are used up, ending with sauce.

7. Top with a tablespoon or two of grated cheese.

8. Cover with a piece of foil and set on the ELB base.

9. Add 3 ELB cups water to the base, cover and let steam until done, about 1 hour.

10. Carefully open the ELB, remove the bowl and let cool on a wire rack. *I removed mine too early and it fell apart…so forgive the photos!*

11. Gently run a knife along the edges and carefully transfer scalloped potatoes to a dish and serve, warm or at room temperature.

12. Enjoy!