Mackerel Pate

Hello my friends!

Today I’ll be making a delicious fish sandwich spread. As you might know, I make our bread at least once a week and of course, I want the best sandwich fillings to go with it.

My very favorite will always be butter and orange marmalade, but tuna salad, and BLT are close contenders.

We do have the usual Turkey and/or Ham with cheese and mayo quite often too.

My mom was taking about how she eats some canned mackerel more often now as it is very good fo your health, so imagine how excited I was when I found these at Trader Joe’s.

I was going to mix it up like my tuna salad but figured out I can make a more tasty spread using cream cheese. It makes a thicker spread that you can thin out using some mayonnaise. I hope you’ll like it!

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Ingredients:

1/4 red onion, chopped

4-6 tablespoons cream cheese, at room temperature

Pinch of garlic powder

Pinch of ground black pepper

Pinch of Salt

1 6oz can mackerel, drained

1 hard boiled egg, peeled and chopped

*you can add 1 – 2 tablespoons mayo to loosen up the pate if you like it more spreadable*

Procedure:

1. In a bowl, mix together onions and cream cheese.

2. Add garlic powder,

3. Ground black pepper,

4. And salt.

5. Open the can of mackerel and drain well.

6. Place the fillets in the bowl.

7. Mash and mix everything together.

8. Add in chopped eggs.

9. Mix well. Add mayonnaise if using.

10. Spread on a thick slice of toasted bread.

11. Enjoy!

Electric Lunchbox #82: Tuna Casserole

I love this dish and I had been making it forever. Tuna, creamy sauce, pasta, some vegetables…it’s perfectly easy to make, healthy, using mostly pantry stable ingredients that you probably already have on hand….what’s not to love?

So today, I’m sharing how to make it in the ELB! I figured if I can make it in the ELB, I can have just one bowl to clean after I devour this! Easy to make, easy clean up too! Winner!

Of course, you can use whatever vegetables you want in this dish, only peas, only carrots, no mushrooms…feel free to add or remove as you wish! Make it your own!

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

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Ingredients:

1 cup egg noodles

3/4 cup water

1/2 tablespoon dried onions, or 2 tablespoons fresh, minced

1/4 cup shredded cheddar cheese

1/2 cup frozen peas or mixed vegetables

1/2 can tuna, packed in water or oil, drained

1/2 cup condensed cream of mushroom soup

2-3 pieces of white mushrooms, diced

1/4 cup shredded cheddar cheese

Procedure:

1. In the large ELB bowl, place the egg noodles and pour water in.

2. Add the onions,

3. The cheese,

4. The frozen peas or mixed vegetables,

5. Mushrooms,

6. Condensed cream of mushroom soup,

5. And the tuna.

8. Mix them together gently, being careful to leave the noodles at the bottom.

9. Top with the other 1/4 cup cheese, cover with foil and set on the ELB base.

10. Place 2 ELB cups of water in the base, cover and let steam until done, about 35 minutes.

11. Carefully open the ELB and check the noodles for doneness. If not done, add 1/2 to 1 ELB cup water to the base and steam until done.

12. Stir the contents carefully and serve hot! Enjoy!

Electric Lunchbox #78: Salmon and Veggies

A heart healthy, low carb meal done in a few minutes, almost hands free, and delicious to boot! What’s not to like?

Salmon with veggies! My son has been asking for salmon lately and we have been going through it a lot.

I usually pan fry or oven roast but this time I tried a single serving in the ELB.

Delicious and pretty, this can be prepared in advance but make sure to keep it chilled until ready to cook as fish goes bad really quickly.

Hope you enjoy this meal!

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1 potato, peeled and thinly sliced

1 zucchini, thinly sliced

1 yellow squash, thinly sliced

Olive oil

Salt and pepper

1 salmon fillet, around 5-6 oz

Zest of 1 small lemon

1 tablespoon orange juice

1 tablespoon lemon juice

1. Place potatoes and zucchini in the bottom bowl, drizzle with olive oil then sprinkle with salt and pepper.

2. Mix them together.

2. Place salmon in top bowl, sprinkle with lemon zest and drizzle with olive oil.

3. Pour orange and lemon juice over salmon, then season with salt and pepper. Place on top of bottom bowl and cover with foil.

4. Place both bowls over the ELB base. Add 2 ELB cups of water to the base, cover and let steam until it shuts off, about 35 minutes.

5. Carefully open the ELB and check the fish for domestic. It should flake easily and look opaque throughout.

6. The potatoes and zucchini should be tender. If the fish or vegetables are not done, steam with 1/2 to 1 ELB cup of water until cooked through.

7. Serve salmon on top of the veggies. Enjoy!

Electric Lunchbox#50: Cilantro Lime Salmon with Vegetables and Flavored Rice

So this, my friends, is the 50th recipe I’m posting for the ELB. It’s a healthy lunch recipe – not a cheesecake, or a cake, or a dip!

Salmon and veggies! My son recently asked for salmon so I bought some at Pavillions. My usual recipe is lemon pepper seasoning then either pan fry in a little oil, or baked in the oven. Love the toasty, crisp edges!

I happen to have some cilantro and a lime on hand, though and I recalled bringing in some chicken marinated in Cilantro Lime (and Teriyaki, and Italian seasoning, and Taco, and Santa Maria!) for soccer game about a year ago. So cilantro lime salmon it is!

Paired with simple vegetables mixes – any you prefer, really! – and you have yourself a healthy but delicious meal!

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

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

6-ounce center cut salmon fillet

1 lime, sliced into rounds

1/2 cup zucchini and broccoli (or bell peppers, snow peas, etc.)

1/2 tablespoon olive oil

salt and ground black pepper

1 tablespoons fresh cilantro, chopped

2 ELB cups rice

2 ELB cups water

1/2 teaspoon Knorr chicken and tomato powder

1/2 teaspoon Turmeric powder

2-3 ELB cups water for the base

1. Place a couple of slices of lime on the bottom of the big ELB bowl. Top with the salmon fillet.

2. Top with a couple more lime slices, and the vegetables. Drizzle with olive oil, then sprinkle with salt and pepper. Set on the ELB base.

3. Place rice in the smaller ELB bowl. Rinse rice and drain. Add 2 ELB cups water, and the seasonings. Place on top of the bigger bowl in the ELB.

4. Add 2 ELB cups of water to the base, cover and let steam until it shuts off, about 35 minutes. Check salmon and rice for doneness, adding more water and streaming until done if needed.

5. Enjoy!!!

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