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.*

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 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 #79: Chicken Lettuce Wraps

I love food…any food…but lately have been craving Chinese/Asian food (anybody notice?) and been busy cooking a lot of them.

This time, it’s Lettuce Wraps! I recently got an Ankarsrum mixer and also bought the complete grinder/blender/citrus juicer combo. Not that I needed more gadgets, but I figured it’s worth it if can grind my own meat to just the size I need it.

So I got some chicken breasts today at Stater Bro’s with my mom after her doctor’s appointment and when I got home started my holiday baking (Alfajores Peruanos and Bacardi Rum cake – also baked 3 Butterfly Pea Sourdough with Toasted Oats and Einkorn at 6 am to bring to my mom) then ground some of the chicken to make Chicken Lettuce Wraps! Whew! So much for a day off!

And here is the recipe! It is delicious! Happy to say it all worked out (the mountain of dishes and utensils to wash too!) and I’m done, just need to type this up!

I hope you try this recipe out! Low carb people, here is a recipe for you! ❤️

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/

Ingredients:

1/2 cup ground chicken

1 teaspoon olive oil

1/2 teaspoon minced garlic

1/4 – 1/2 teaspoon minced ginger (I used 1/2t, I like ginger!)

1/2 teaspoon dried minced onion

1 1/2 tablespoons hoisin sauce

1 tablespoons soy sauce

1 1/2 teaspoon rice wine vinegar

3 button mushrooms, diced

2-3 tablespoons chopped water chestnuts

Dash of ground pepper

3 ELB cups water for the base

Procedure:

1. In the big ELB bowl, place chicken, olive oil, garlic, ginger, and onions.

2. Next add the hoisin sauce, soy sauce, and red wine vinegar.

3. Then add the mushrooms and water chestnuts. Sprinkle with some ground black pepper.

4. Mix everything together until well blended. Do not pack it in the bowl. Lift and loosen up the meat after mixing.

5. Cover with foil and place in the ELB. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, around 1 hour.

6. Carefully open the ELB and check the meat for doneness. This is how it’ll look like after steaming.

7. Mix and break up the meat into little pieces.

8. Serve with washed lettuce leaves. 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!

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/

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 #77: Spicy Eggplant

I do learn a thing or two every once in a while when I develop/experiment on recipes. And I am all for sharing it so that you can learn something too!

For this particular recipe, I found the sauce too watery after cooking it with 2 ELB cups of water. AND I learned that if I want it to be thicker, I can add more cornstarch to the cooked dish, stir in until it dissolves, add another ELB cup of water to the base, and let it steam away. I usually dissolve cornstarch in a little water and add that to the dish but for this, I just stirred it in. The eggplant needed to be cooked a little more too so it came out perfect after another 20 minutes of steaming.

So…if you want your ELB sauces thicker, you can always add a teaspoon or so of cornstarch and steam it a bit more.

This is a dish can be as spicy or as mild as you want it to be. Feel free to add more chili paste if you like spicy food.

I would prepare rice (2 ELB cups rice, rinsed and drained, and 2 ELB cups water) in the small top bowl to have a delicious Chinese style lunch or dinner in a pinch!

*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/

Ingredients:

1 tablespoon brown sugar

1/2 teaspoon garlic powder

1 1/2 tablespoon soy sauce

1 1/2 tablespoon water

1 teaspoon vinegar

1/2 teaspoon chili paste (mild – add more to make it more spicy)

1/2 teaspoon black bean garlic sauce, or hoisin sauce

1/2 teaspoon sesame oil

1 – 2 teaspoons cornstarch

1 cup cubed eggplant

3 ELB cups water, for the base

Chopped green onions, for serving

Procedure:

1. In the big bowl of the ELB, mix together brown sugar, garlic powder, soy sauce, water, vinegar, chili paste, black bean paste or hoisin sauce, sesame oil, and cornstarch. Mix well.

2. Add the eggplant cubes. And mix to coat cubes with sauce.

3. Place the bowl in the ELB. Add 3 ELB cups of water, cover and let steam until it shuts off, about an hour.

4. Carefully open the ELB and stir the eggplant. Taste and adjust the seasoning to your taste.

5. Top with chopped green onions and serve hot.

6. Enjoy!

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

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.*

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:

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.*

Follow me for more recipes for the Itaki!

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

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.

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

Japanese Potato Salad

Try this Japanese Potato salad as a side for your Holiday meals!

Do you like potato salad? I know I LOVE starchy potato salad in all it’s variations!

This is a very tasty, Japanese style potato salad recipe. The potatoes are steamed to a point that it is soft enough that you can mash them, but you don’t, so you have some smooth mashed potatoes (from mixing) and chunks at the same time. Add in some ham, chopped boiled eggs, sliced cucumbers, and sliced carrots and this is nothing like your average potato salad! 😋

Serve it as a side to your main meals like any other potato salad. I sometimes grab a bowl of this straight from the fridge and eat it while watching TV, or reading. Or try it as a sandwich filling between two super soft and milky Japanese style pullman bread – yum!

Ingredients:

3-4 potatoes, peeled, cubed, and steamed until soft

1 cucumber, thinly sliced

1/2 cup carrot, thinly sliced

¼ cup sliced onions

1 – 2 cups chopped ham

2 hard boiled eggs, roughly chopped 

1/2 – 1 cup Kewpie Japanese mayonnaise

1 tsp white vinegar 

1 tsp hot mustard 

1/2 – 1 teaspoon salt

Paprika, to serve

Procedure:

1. Steam the cubed potatoes until fork tender. Set aside to cool.

2. Thinly slice the cucumbers, onions, and carrots. I use a mandolin or a food processor to do this. I used Persian Cucumbers in this recipe as they are thin skinned and small enough that I just wash and slice them. Makes life easy!

3. Place sliced vegetables in a bowl and sprinkle with 1 teaspoon salt. Toss gently and set aside for a few minutes until it weeps. Then grab a handful of veggies, squeeze tightly and place in another bowl. Repeat with the remaining salted vegetables.

4. Chop ham into bite sized pieces. They look nice when the sizes are identical, but if not, that’s okay too! It’ll still be delicious!

5. Now grab a big bowl, and mix everything together. Mix well, taste and adjust seasoning if needed.

6. Refrigerate until cold. Sprinkle with paprika just before serving. Serve and enjoy!

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

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!