Electric Lunchbox #93: Meatloaf

Meatloaf in the ELB…it might not look as amazing as oven baked ones, but convenience wise, it can’t be beat.

You just mix everything in a bowl, shape into a patty or 3, fit them in the ELB bowl, steam, and tada! A wonderful meal.

If you want to prep this the night before (like if you need it for next day’s lunch), you can follow the directions up until it’s covered with foil then refrigerate it until needed. Place in the ELB when ready and steam until done. I like to use a thermometer to make sure the meat is cooked through.

You can pair this with rice, veggies, Cornbread from this recipe https://athomewiththeresa.com/2020/05/07/electric-lunchbox-beef-stew-and-corn-bread-with-optional-flan/ or even this Bacon Grease Cornbread here https://athomewiththeresa.com/2020/10/26/electric-lunchbox-63-bacon-grease-cornbread/

Hope you like this recipe!

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

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Ingredients:

1 heaping cup of ground pork

1 egg

1/3 cup Ritz cracker crumbs (or plain bread crumbs)

1/4 cup plain yogurt (or milk)

2 tablespoons chopped onions

1/4 teaspoon salt (I used celery salt)

Ground black pepper

1/4 teaspoon Italian seasoning

1/4 cup ketchup

2 tablespoons brown sugar, packed

1/2 teaspoon Worcestershire sauce

Procedure:

1. In a bowl, combine ground pork,

2. Egg,

3. Ritz cracker crumbs,

4. Yogurt,

5. Chopped onions,

6. Celery salt,

7. Ground black pepper,

8. And Italian seasoning.

9. Mix well to incorporate everything together.

10. Since there are 3 of us in my home, I divided the mixture into 3 roughly equal sized portions. I shaped them into individual logs, and squeezed them into the medium ELB bowl. It would definitely work in the big ELB bowl too. Set this aside for now.

11. In a small bowl, combine ketchup,

12. Worcestershire sauce,

13. And brown sugar.

14. Mix well to combine.

15. Use this sauce to coat the tops of the meatballs.

16. Cover the bowl with a piece of foil. Set the bowl on the ELB base. Add 3 ELB cups of water to the base. Cover and let steam until it shuts off, about an hour.

17. Carefully open the ELB and check the meat for doneness. I use a thermometer to make sure. 😊

18. Serve hot and enjoy!

Electric Lunchbox #74: Pork Sinigang

Filipino hot and sour soup!

Growing up I remember our cooks boil fresh tamarind until soft and press it through a metal strainer to get the “sour” for this soup. I never had to do that as I always have this packaged “sinigang” mix to use. I think it tastes the same, plus I really do not know where to get fresh tamarind, nor do I have the time to boil and squeeze it. Convenience in semi-home made is precious in our busy lives. It gives me more time to sit and enjoy dinner with my family. ❤️

You can make this with beef too, but I happened to have pork so I used pork. You want the pork to have some fat to make the soup richer and more tasty.

Long green beans

The vegetables I used here are what I remember our soup had, and I LOVE picking out the taro (gabi)! Water spinach is rather hard to find unless I go to an Asian grocery store, and our Tita Naty used spinach when she made it one cold day in Virginia, so I used spinach. Radish, long green beans, onions, and a tomato rounds everything out perfectly. If you want, add 1 or 2 whole long green chili pepper. Do not bruise or cut it. You serve it with the soup, take it out and crush it with some fish sauce in a small saucer, then drizzle it over your soup and rice. Yum! You have yourself a delicious lunch cooked with very little effort. I hope you’ll like this dish!

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

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Ingredients:

155 grams (1/2 cup or so) cubed boneless pork

30 grams (3-4 pieces) long beans, cut into 1.5” pieces

60 grams (1-2 pieces) taro, peeled and cubed

95 grams (1/2) radish, peeled and sliced thinly

30 grams (1 small) tomato, diced

35 grams (1 tablespoon) minced onion

15 grams (a handful) spinach leaves

1 1/2 cups water

1/2 – 1 tablespoon “sinigang mix” (I used 3/4 tablespoon)

1/2 – 1 teaspoon teaspoon beef bouillon powder

3 ELB cups water for the base

Fish sauce, to serve (optional)

If serving with rice:

2 ELB cups rice, rinsed and drained

2 ELB cups water for the rice

Procedure:

1. In the large ELB bowl, place pork, long beans, taro, radish, tomato, onion, spinach , and water

2. Add the “sinigang mix”, bouillon powder, and fish sauce, if using. Stir to mix.

3. Place bowl in the ELB base. Add 3 ELB cups of water to the base.

4. If preparing with rice, wash and drain 2 ELB cups of rice and place in the small or medium ELB bowl. Add 2 ELB cups water and place on top of the big bowl if using the small bowl (or on the upper level for the medium bowl).

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

6. Carefully open the ELB and check the meat and rice for doneness, adding more water to steam longer if necessary.

7. Serve hot and enjoy!

Electric Lunchbox #73: Pork Menudo

Menudo is a staple dish in fiestas, birthday parties and everyday lunch and dinner in the Philippines. See my stovetop version and introduction here: https://athomewiththeresa.com/?s=Menudo

I make it a lot at home so, like most of my staple recipes, I decided to make an ELB version.

You can add peas, garbanzo beans, and pork liver if you want.

Like I always say, use my recipes as a guide and add more or less of any ingredient you like or not like. I do encourage you to try it my way at least once though. Then make your adjustment after you taste it.

Hope you’ll try it soon and as always, I hope you’ll like it!

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

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Ingredients:

200 grams pork, cubed

Salt and pepper to taste

1/2 hotdog, cut in half lengthwise and cut into small semi circles

1 tablespoon chopped onions

1 large tomato, diced finely (1/2 -3/4 cup)

1 potato, peeled and diced (about 1/2 cup or so)

5 baby carrots, diced (1/3 cup)

1/4 each of green and red bell peppers, diced

2 tablespoons tomato paste

1 teaspoon fish sauce

1 tablespoon raisins

1/4 cup water

1 teaspoon bouillon powder

2 teaspoons soy sauce

1/2 tablespoon cornstarch

3 ELB cups water in base

Procedure:

1. Season pork with salt and pepper.

2. Place pork, hotdogs, onions, tomatoes, potatoes, carrot, and bell peppers in the large ELB bowl.

3. Mix in tomato paste, fish sauce, raisins, water, bouillon powder, soy sauce, and cornstarch. Stir to mix.

4. Place bowl in the ELB base and add 3 ELB cups of water in the base. Cover and let steam until it shuts off, about 1 hour.

5. Carefully open the ELB and check the meat for doneness. Add more water to steam if necessary.

6. Serve hot and enjoy.

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Filipino Menudo

This Menudo recipe is a Filipino dish that makes it’s appearance on everyday lunch and dinner tables to fiestas and special occasions. It is tomato based and has a little sauce that make it perfect with white steamed rice, and LOTS of it!

You can use cubed chicken breasts or pork meat in this dish. I have not tried nor heard of a beef version though. Please let me know if you know of a Filipino menudo recipe made with beef!

When I was a kid, I remember this dish having *chopped liver when served, but I do not really like liver nor is it easy to find where I live now, so I left it out. If you want to add it, of course feel free to. I’m sure it will taste closer to the authentic version my aunts used to cook!

I usually add *sliced hotdogs to this dish too. My son loves hotdogs (I mean, all kids do right?!) so if I have it, it definitely goes in the recipe too. I just didn’t have any on hand this time.

Ingredients:

5 tablespoons canola oil, divided

1 pound pork or chicken breasts, cubed

3 potatoes, peeled and cubed

2 carrots, peeled and diced

4 garlic cloves, minced

1 Onion, diced

1/2 cup Tomato sauce

1 1/2 cups chicken broth

2 tablespoons soy sauce

*1 cup chopped liver, optional

*1 cup sliced hotdogs, optional

1 bell pepper, sliced

1/2 cup frozen peas

1/4 cup raisins

Salt and pepper

Procedure:

1. Season cubed chicken breasts with salt and pepper. Set aside.

2. In a wok or saucepan, heat 2 tablespoons oil over medium-high heat. Add chicken and let cook until lightly browned about 4-5 minutes, without stirring. You want that caramelization as it adds so much flavor to the dish. Give it a quick stir and let sit again until most of it is lightly browned.

3. Remove chicken pieces to a plate and set aside.

4. Add another 2 tablespoons oil to the pan and heat up. Pan fry the potatoes and carrots until lightly browned. Remove to a plate and set aside. *You can skip this step but my Tita Saning who showed me this recipe did it this way, so I am sharing this step too. Kind of like honoring her memory. I miss those times. ❤️

5. Heat up the last tablespoon of oil and saute the garlic until fragrant. Add the onions and saute for about 3-5 minutes, until golden.

6. Add in the tomato sauce, chicken broth, and soy sauce and bring to a boil. Add the chicken pieces, potatoes, and carrots. *If using liver and hot dogs, add them too*

7. Let simmer over medium-low heat until meat and potatoes are done, about 20-25 minutes. Taste, taste!

8. Add the bell peppers, peas, and raisins and simmer until heated through, about 5-10 minutes more. Season to taste with salt and pepper.

9. Serve hot over freshly cooked rice. Fish sauce on the side is optional, but highly recommended! 😋

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Easy Braised Pork Country Style Ribs

I first uploaded a recipe for this dish under Electric Lunchbox/Itaki as it was an easy dish to prepare that way. However, I wanted bigger quantities for our actual dinner so I prepared it on the stove and I am sharing it here today.

This is a very easy set it and forget it recipe that you can simmer while you prepare the rice and the side dish and/or dessert.

The rice in the photo had some turmeric, olive oil, and salt added to the water before cooking to make it prettier and healthier. A sprinkling of minced carrots or red pepper flakes would make for a more colorful dish.

1.5 – 2 lbs country style ribs, cubed

1/2 c Lee Kum Kee brown braising sauce

1 cup water

1 onion chopped

1 tablespoon ginger

3 – 4 star anise

Place everything in a heavy saucepan. Simmer over medium low heat, cover ajar, until pork is tender and sauce is thickened, about 45 minutes to 1 hour.

Serve with rice and veggies!

Enjoy!

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Electric Lunchbox #37: Adobo (Philippine soy sauce vinegar stew)

Adobo.

This is the all time favorite Filipino dish that you probably have heard of or even tried already. It is a constant at family gatherings and lunch boxes. Every family has their own recipe for this dish that is basically meat or vegetables simmered in vinegar, soy sauce, garlic, pepper corns. Some add boiled eggs, potatoes, sugar, fish sauce, bayleaves. The meat can be chicken, or pork, or a combination of both. The only vegetable version of adobo that I had was Adobong Kangkong (water spinach), but I’m sure there are other versions all over.

I remember when I was young, we would always have this dish with a huge pot of rice, a big Igloo/Coleman water dispenser, and fruits, when we go “picnic”. Picnic is a term used by my aunts/uncles when we go to the pool/resort or beach for the day. It was a lot of fun to just be kids while the adults played card games, dominoes, and talk.

This keeps well at room temperature because of the vinegar, however I refrigerate it as soon as I can and won’t leave it out too long. It does taste better the next day, that’s for sure!

*My stovetop version almost always has the boiled eggs and potatoes, as I like having extras in my food. The version I grew up with though, had only bone in chicken with skin and pork meat with some fat, which when simmered for a long time, becomes rich, flavorful and truly delicious, something you will remember for a long time.*

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

Adobo:

220 grams pork or chicken, cut into small cubes

1 small potato, peeled and cubed

20 ml soy sauce

20 ml vinegar

1/2 teaspoon peppercorns

1/2 teaspoon fish sauce (optional, but highly recommended)

2 bayleaves

1 tablespoon minced garlic

1/2 teaspoon garlic powder

Rice/Garlic rice:

2 ELB cups rice

2 ELB cups water

Toasted garlic, 1 teaspoon oil, and a sprinkle of salt, optional for garlic rice

3 itaki cups water in base

1. Place the meat, potatoes, soysauce, vinegar, pepper corns, fish sauce, bay leaves, garlic and garlic powder in the big bowl of the ELB. Mix and place on the base.

2. Place rice in the small nesting bowl, rinse well and drain. Add in the 2 ELB cups of water and toasted garlic, oil, and a sprinkle of salt, if using. Place on top of the big bowl.

3. Pour 3 ELB cups of water in the base. Cover the lunchbox snd let steam until done, about 55 minutes. Check meat and rice for doneness, adding more water to steam longer if needed.

4. Serve hot. Enjoy!

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Electric Lunchbox #36: Mama Tuca’s Lentils

My mother-in-law is a wonderful cook! Lucky for me, she is always more than happy to teach me how to prepare Peruvian food whether in her kitchen in Lima, or mine in Orange County. She is very kind and gentle but strong and determined. She likes to go out on her own, fearless, and discover places. I grew up more sheltered, more scared, careful of the outside world. I remember once when she was vacationing here in the US, my husband and I came home from work and she was gone…we had to go and drive our cars to look for her all over our city. I found her walking by Trader Joe’s, arms full of grocery bags with treasures she found to make a meal. She is good at substituting and making a new dishes.

When we were in Peru, breakfast is usually turkey, cheese, ham sandwich, with fruit juice and my essential, coffee. Lunch is the biggest meal, and she would always prepare a salad to go with it. Everything tasted really good. This is one of those recipes. Healthy and easy to make, it quickly became a staple as both my husband and my son likes it.

I adapted it to the ELB, substituting garlic and onion powder for the real thing as we will not be sautéing it. If you have a red bell pepper and aji amarillo, please use that instead of the paprika and turmeric I used. I just used those as it is something we are all familiar with and probably have in our pantry already. When mama Tuca made this, she used pork, but I had used beef, and chicken when I’m too lazy to go to the store.

Please remember to soak the lentils for about couple of hours. We are using raw lentils and they do cook faster than regular beans, but soaking helps it along.

I hope you like this recipe. I’m sure my family does!

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

1/2 cup lentils, soaked at least 1 hour, up to overnight

1 cup water, for cooking

1 teaspoon oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon turmeric powder

1/4 teaspoon paprika powder (or 1/4 red bell pepper, pureed)

50 – 60 grams cubed pork or chicken, or ground beef

1 small potato, peeled and cubed

120 ml water (for steaming)

Drain the lentils after soaking. Transfer to the big bottom bowl of the ELB. Add all ingredients and stir to mix. Place in the ELB base.

Add the water for steaming to the base. Cover the ELB snd let steam until done, about an hour. Check lentils and meat for doneness , adding more water to the base and steaming longer, if necessary.

Serve hot, over rice (can make some in the little nesting bowl at the same time!).

My husband usually asks for a fried egg on top of the lentils. I like it this way too so I happily fry some eggs to serve with this dish.

If you have a jumbo, make lentils in the bottom bowl, poached egg in the small nesting bowl, and rice in the top medium bowl! Perfect meal!

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Electric Lunchbox #14: Feijoada (Brazilian Black Bean Stew)

I have been wanting to try this Brazilian Black Bean stew but I only have mild Italian sausage and no kielbasa. I decided to give it a go anyway, but I removed the sausage casing and roughly chopped the sausage. I encourage you to try substituting when needed, you might just create a new favorite!

I made my farofa using bread crumbs as I bake some of our bread and always have day old bread on the kitchen counter.

It did turn out good but will make it again with kielbasa and more bacon as soon as I get some to see which I would like better!

*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little itaki cup included with the lunchbox. It holds 40ml.*

Place the following in the big bottom bowl:

A few slices of smoked sausage (kielbasa or linguica), diced – for this batch, I used 1 link of mild Italian sausage

A small piece of pork, cubed

1 slice of bacon, chopped

1 tablespoon chopped onion

1/2 teaspoon minced garlic

1/4 teaspoon cumin

1/4 teaspoon thyme, chopped

Dash of red pepper flakes

4 cups canned black beans, rinsed and drained

3 cups chicken broth

In the smaller top bowl, place the following:

2 cups long grain rice, rinsed and drained

2 cups water

1 teaspoon olive oil

1/2 teaspoon Chicken/tomato bouillon

Place both bowl in the Itaki and add 3 cups water in base. Cover and press start button.

Steam until it shuts down on its own, about 50 minutes.

Carefully open the Itaki and fluff the rice. Set on a heatproof surface. Stir the black bean stew, if there is too much liquid, you can drain some off. Sprinkle with Farofa, if using. Serve hot with rice.

Breadcrumb Farofa

Farofa, if desired, for serving

Farofa: Toast cassava flour (or breadcrumbs) in melted butter until golden. Cool and stir in chopped Italian parsley and a pinch of orange zest.

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