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.*

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:

1/4 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 #85: Bodega Beans

I read an article about Bodega Beans a few weeks ago. Have you heard of it? It sounded quite delicious to me that I was planning to make it even before I was done reading the article.

Apparently it is a recipe for when you want a cheap but healthy meal with readily accessible ingredients. And nowadays, who doesn’t want that? It can be a wonderful side dish, if anything!

According to the article, the most basic “recipe” is to sauté garlic and onions in a little olive oil, add a can of drained beans and any seasoning you like, drizzle with more olive oil and you’re done! A sprinkle of cheese is optional, then serve with rice or bread.

I did make it and it was absolutely delicious! I added a few spices to it but feel free to use any that you like or have!

After making it a few times on the stove, I made it in the ELB for you guys! You can prepare rice in the small nesting bowl and you’re all set for a yummy meal!

*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/

I like to add crispy bacon to my bodega beans as my son doesn’t like beans but loves bacon…so beans with bacon is acceptable to him. 😊

Just place the bacon strips in a clean skillet, let the oil render out and brown till crisp. Crumble when cool.

Ingredients:

Bacon, browned and drained, optional but highly recommended

1 tablespoon minced onions

2 tablespoons chopped carrots

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Cumin, paprika, sazon todo, as desired

1 tablespoon chopped celery

1 can beans, rinsed and drained (garbanzo, pinto, red bean, black bean, any will do)

2 tablespoons olive oil or 1 tablespoon each bacon grease and olive oil, more as needed

Parmesan cheese, optional

Avocado slices, optional

Chopped cilantro, optional

Chili pepper flakes, optional

Procedure:

1. Place onions in the big ELB bowl.

2. Add some carrots,

3. Salt, pepper, garlic powder and any other seasoning you like. I love adding a couple of shakes of cumin.

4. Chopped celery,

5. The can of drained beans,

6. Crumbled cooked bacon,

7. Mix everything together. Add the olive oil or bacon grease and olive oil mix. Cover the bowl with foil and place in the ELB base.

* you can place 2 ELB cups of rice, rinsed and drained with 2 ELB cups water to the little nesting bowl to round out your meal!*

8. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about an hour.

9. Carefully open the ELB and mix the contents. Serve hot with rice, bread, cheese, chopped cilantro, and/or avocado if desired. Sprinkle with chili pepper flakes if you want a little spice.

10. Enjoy!

Electric Lunchbox #76: Pumpkin Flan Cake

Fall. Pumpkin. Flan. Cake.

I’m still on my pumpkins recipes! And don’t forget my love for flan. This recipe is a combo of both, a play on the classic Choco Flan cake, autumn/fall style!

It did turn out really good, I must say. I made sure the flan layer is thicker, and this time I used a ready made “cajeta” for the caramel, just because it was staring at me when I opened the pantry looking for condensed milk.

The cake starts with a yellow cake mix, doctored with pumpkin puree and pumpkin pie spice. Ta-da! Pumpkin Spice Cake!

Another interesting thing about this recipe is that you place the cake layer over the cajeta, and the flan layer last. In the process of baking/steaming, the flan and cake reverses, and you’ll end up with a cake topped with a flan topped with cajeta. How awesome is that?

Like all my recipes, I hope you’ll like this! it is not too sweet, super tasty and perfect with a hot cup of coffee or tea!

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

Follow me for more recipes for the Itaki!

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

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

Topping:

2 tablespoons caramel topping (I used Cajeta)

Cake:

1 cup yellow cake mix

1 teaspoon pumpkin pie spice

3 tablespoons canola oil

1 large egg

1/2 cup canned pumpkin puree

Flan:

1/2 cup condensed milk

1/2 cup whole milk

2 large eggs

1 teaspoon vanilla extract

3 ELB cups water in base

1. Grease the large ELB bowl. Pour the caramel topping in the bowl and set aside.

2. Cake: Mix all ingredients in a small bowl until combined. Pour into big bowl with caramel.

3. Flan: Mix all ingredients in a small bowl until well mixed. Pour over the cake batter.

4. Cover bowl with foil and set on the ELB base. Pour 3 ELB cups water in the base. Cover and let steam until it shuts off, about an hour.

5. Carefully open the ELB and check the cake for doneness by piercing with a skewer. It should come out clean. Add more water and steam a little more if needed.

6. Cool cake completely on a wire rack. Chill at least a couple of hours, or until cold.

7. Run a knife along the edges, and invert onto a serving dish. Add more cajeta before serving, if desired.

8. Enjoy!!

Lime Pickled Onions

A very easy to make, yummy pickle recipe that only requires 3 ingredients!

I use this in my sandwich, as a side to add flavor to my meals, straight from the jar, and of course, with any Mexican/South American food.

The color is just stunning!

Ingredients:

1 large red onion, halved and thinly sliced

1/2 cup lime juice, from about 6 limes

1 1/2 teaspoons salt, adjust to taste

Thinly sliced onions

Here’s how to make it:

1. Place the sliced onions in a bowl. Pour boiling water over, enough to cover the onions. After about 10 – 15 seconds, pour into a colander to drain.

Taco bowl

2. Place the onions in a glass jar and add the lime juice and salt. Stir well. Let sit for 30 minutes before serving. Store in a covered glass container in the refrigerator for up to 2 weeks (doesn’t last that long in my home though!).

Yummy!

3. Serve as a side in any way you like. It is so good that I’m sure you’ll love it as much as I did!

Chicken Enchilada

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

Electric Lunchbox #58: Pumpkin Flan

Flan!

Another recipe for flan? You bet!

This time it’s pumpkin flavored …because, well…PUmPkIN! 🎃 It’s kind of the fall season here in Southern California, according to the calendar, despite what the upper 100+ temperature is trying to tell you – and fall equals pumpkin to a lot of us!

This recipe makes a thick flan enough to serve 4-6 people.

Let me tell you what though, canned pumpkin has been hard to find recently, at least where I live. I had to go to 4 stores to find a can and they now cost me $4 each (they are usually about $1-$2 each). If there is a shortage of pumpkin, I just want to make sure I get this recipe right before I ran out!

Flan de calabaza is a staple in latin countries. You should try this recipe at least once and see how you like it! I know I love flan and that goes for every variation of it! The bonus dose of vitamins from the pumpkin might just convince you to keep making this! 😊

My husband isn’t a fan of the caramel layer so I minimized the amount to just enough to coat the flan. Feel free to double the amounts of the sugar and water to get more caramel yumminess with your flan.

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

Follow me for more recipes for the Itaki!

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

Caramel:

1/4 cup sugar

1 teaspoon water

Flan:

1 tablespoon sugar

3/4 teaspoon pumpkin spice (or 1/4 teaspoon each of cinnamon, allspice, nutmeg and a dash of cloves)

1/2 cup condensed milk

1/2 cup evaporated milk

2 eggs

2 oz cream cheese, at room temperature

1/2 cup canned pumpkin puree

Pinch of salt

1/2 teaspoon vanilla

Procedure:

1. Mix together caramel ingredients in the big bowl of the ELB. Heat over low heat until caramelized, swirling constantly to avoid burning. It’ll take about 5-7 minutes. Set aside to cool.

2. Place all the flan ingredients in a blender and blend thoroughly. Make sure the cream cheese is dissolved in the mixture.

3. Pour flan mixture over caramel and cover with foil.

4. Set on the ELB base and pour 3 ELB cups of water to the base.

5. Cover and let steam until it shuts off, about 1 hour.

6. Carefully open the ELB and check the flan. It should look set, not jiggly.

7. Cool completely on a wire rack and refrigerate until cold, overnight if possible as it gives the flan a chance to really set and the flavors to meld.

8. Run a knife along the sides of the bowl to release the flan. Invert onto a serving dish.

9. Serve cold. Enjoy!

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

Electric Lunchbox #51: Arroz ala Poblana

This is a delicious side for any fried or grilled meat or fish! I even eat it just like this some days. It is so good! I had tasted this dish once and knew I had to get the recipe.

Been making this on the stovetop/rice cooker regularly but decided a smaller portion in the ELB would perfect. So here it is after a few tries!

This rice dish is full of flavor, has crunchy, sweet corn, and creamy, salty cheese bits. Cilantro adds another layer of fresh, herby flavor that rounds everything perfectly!

I hope you try this dish! It’s one of my favorites prepared in the ELB!

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

Follow me for more recipes for the Itaki!

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

Ingredients:

1 poblano chili

1 tablespoon canola oil

1/2 cup long grain rice

1/2 onion, diced

1/2 cup chicken broth

Pinch of salt, if needed

1/2 cup corn kernels

1/4 cup queso fresco, crumbled – mix after cooking rice

Parsley or cilantro to serve

Procedure:

1. Cut the poblano pepper in half, remove seeds, and roast. I do this on the stovetop until it’s charred all over. Cool for a few few minutes then place in a plastic bag to sweat and make it easier to peel. Peel carefully and dice.

Roasting the Poblano pepper on the stovetop.
Let it char the skin!

2. Place poblano in the big bowl of the ELB, add in the oil, rice, onion, chicken broth, salt, and corn kernels.

3. Set on the ELB base, add 3 ELB cups of water to the base, cover and let steam until done, about 55 minutes.

4. Carefully remove the cover, stir everything together, top with queso fresco and chopped cilantro. Serve hot!

5. Enjoy!!

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