Swedish Pancakes

My son’s friend since kindergarten is from Sweden and a few years ago they started having playdates. When I dropped him off one day, their mom was preparing Swedish Pancakes. Intrigued, I stayed when she said we could have coffee and catch up while the kids played. I watched her prepare them and expertly swirl and flip the thin, but not quite crepe thin, pancakes. She had an actual crepe pan that I always thought of as unnecessary – until that day. Right then and there, I knew I NEEDED one!

She spread a thin layer of Lingonberry jam on the pancake, rolled them up cigar style and served them with fresh raspberries. On some, she used the Star Wars cutters I gave them for the holidays to make little cut outs. The kids gobbled them up with milk. Excellent snack!

And it’s perfect for tomorrow’s weekend breakfast! This is a very easy recipe as all you need is a blender, a crepe pan or fry pan, and a few ingredients you just probably already have – flour, milk, eggs, butter, and salt!

You’ll need the following:

2 1/4 cups all purpose flour

2 1/2 cups whole milk

3 eggs

1/2 teaspoon salt

Butter for frying

Lingonberry Jam, Nutella, nut butter, fruits jam, fresh fruits/berries, whipped cream, for serving

1. Place everything in a blender and blend until smooth. Set aside for 10 minutes.

2. Preheat a crepe pan or a fry pan over medium heat. Melt 1 teaspoon butter and pour 1/4 – 1/3 cup batter in and immediately swirl to coat pan thinly. When edges are dry and curl up slightly, run a rubber spatula around the edges and flip over. Cook for about a minute more, until bottom is golden.

3. Serve with more butter, jam, Nutella, nut butter, fruits and/or whipped cream. Whatever you want, really! I sprinkled them with some powdered sugar.

Have a great morning! Enjoy!

Electric Lunchbox #52: Banana Bread

I need to go to the grocery store today and as I was looking at my kitchen, I found a lonely banana that was spotted and a little too ripe for eating.

Banana bread!

BUT there was just ONE banana! My usual banana bread recipe needs a full cup of mashed bananas which is usually 3-4 whole bananas.

So I went ahead and bought my groceries and realized that I did not have a banana bread recipe for the ELB! Perfect opportunity! I hope it turns out good so that I could post it!

Ingredients:

1 small banana, mashed – over ripe is the best!

2 tablespoons brown sugar, packed

1 tablespoon canola oil (you could use melted butter too!)

1 medium egg

1/2 teaspoon vanilla

1/3 cup unbleached all purpose flour

1/4 teaspoon ground cinnamon

1/4 teaspoon baking soda

Pinch of baking powder

Pinch of salt

Procedure:

1. In a small bowl, mix the mashed banana, brown sugar, canola oil, egg, and vanilla.

2. Add the flour, cinnamon, baking soda, baking powder, and salt. Stir just until combined, do not overmix.

3. Grease or spray the medium or large ELB bowl. Pour batter in and cover with foil. Place in the ELB base.

4. Add 2 ELB cups water in the base, cover, and let steam until done, about 35 minutes.

5. Carefully remove the cover of the ELB and check for doneness by inserting a toothpick in the middle of the bread. If the toothpick comes out clean, it is done. If there is wet batter on the toothpick, add 1 ELB cup more water and steam again until done.

6. Cool for a few minutes, then run a knife along the edges. Invert onto a serving dish.

7. Ta-da! Happy to tell you guys that it worked – deliciously!! 😋 Enjoy!

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Dash Everyday Egg Cooker

“An egg cooker? Who needs an egg cooker when everyone has a pot at home that will do the same thing?”

I used to think this way when I pass by the cute, colorful egg cookers at the big box stores. Not out loud, just in my head. I mean, I have a lot of kitchen stuff and mostly, they are unitaskers. However, if they do their one job well, I’m sold – hello Zojirushi rice cooker! 😊

Eggs though, I mean how hard is it to cook eggs? That is until you try to make soft poached eggs for breakfast, or the perfect soft boiled eggs for ramen.

Hard boiled is easy – I put eggs in a saucepan, add water, bring to a boil then turn off the heat. I let it sit for a bit (maybe 5-7 minutes) then place the eggs in cold water.

You do have to be there and pay attention though, otherwise you end up with rubbery whites and gray lined yolks. Not exactly what I picture as perfect.

It’s so cute and it’s pink! My Dash 12 egg capacity cooker.

I purchased a 12 egg capacity egg cooker ⬆️ a few months ago, because I like the idea that I can cook less in the bigger capacity cooker if I want to, but can cook an entire dozen if I have to. It also makes up to 7 poached egg/mini omelets. Dash also make a smaller, cuter (7 egg capacity) cooker but that can only make 2 poached egg/mini omelets – a problem since there are 3 of us at home.

I used the big cooker a few times but never really got the hang of making less than a dozen eggs cook perfectly. I even added notes to the measuring cup corresponding to the recommended amount of water for less eggs in the booklet. It cooks 12 eggs perfectly but for less eggs, it’s a hit or miss for me. Sometimes the yolk is too runny, or too set.

So….I bought the smaller, 7 egg cooker to simplify everything. One measure for soft, one for medium, one for hard boiled plus an option for 2 omelet/poached eggs. No more guesstimating the amount for less than a dozen eggs like I did with the other cooker. I tend to cook 7 eggs on the stove top anyway as they fit perfectly in my little saucepan. It’s a win win!

Dash 7 egg capacity cooker.

Instructions are the same as the big one – poke eggs on the rounded end with the piercer, set on the egg holders, measure water according to preference and pour into the base, cover and steam away. This small unit shuts down AND plays a nice melody when done. The big one has a startling buzzer sound – probably good when we are half asleep when preparing breakfast, but not pleasant at all. Bonus points for the little red cooker! I recorded both sounds below if you want to hear it.

Dash 7 egg cooker
Dash 12 egg cooker

When the music/buzzer starts playing, it’s time to remove the eggs and place them in cold water. After a few minutes, tap all over to crack the shell, gently roll the egg between your palm and the counter and peel. It usually comes off in 2 – 3 big pieces, or a couple of long peels. Easy!

Perfect boiled egg!

I like my boiled eggs somewhere between soft boiled and hard boiled and it’s easy and fool proof to achieve it with this machine. You can even walk away and do something else! Just come back when the music starts playing.

This is just right for me!

All in all, I think this is $15 well spent as I am so busy in the mornings preparing coffee for me and my husband, a milk drink for my son, sandwich/pancakes/waffles/etc. to eat, and chopping fruits for our breakfast. Set it and forget it till it tells me the eggs are ready is so worth it. And no icky gray yolks! My only issue is that it only makes 2 little poached eggs/omelets…but I think I can live with that since I will be holding on to the 12 egg capacity cooker! 😊

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Flour Tortillas

Just like the Quick 1 Hour Hamburger Buns (https://athomewiththeresa.com/2020/07/03/1-hour-hamburger-buns/), this recipe came at a time when I couldn’t find flour tortillas at the grocery stores to make enchiladas.

One of our favorite dish at home is this Chicken Enchilada (https://athomewiththeresa.com/2020/06/11/sour-cream-chicken-enchiladas-magnolia-table/). Due to shortages, distribution problems, or hoarding, during this pandemic, I couldn’t find flour tortillas to make this dish, but I always have flour in my pantry. So I decided to prepare tortillas from scratch. I only need 10 so it will be easy, as my son is willing to play with the rolling pin to flatten the dough into rounds.

INGREDIENTS

2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1/4 cup bacon fat, lard, or shortening

2/3 cup water

DIRECTIONS:

  1. In a medium bowl, stir together flour, salt, and baking powder. Cut in bacon grease into flour mixture until mixture resembles coarse crumbs.
  2. Stir in water until a loose dough forms. Turn out onto floured surface and knead until smooth, about 2 minutes.
  3. Divide into 8 equal pieces and roll each portion into a ball. Cover balls with plastic and let rest 20 minutes.
  4. Heat a large cast-iron skillet over medium heat. On a floured surface, using a rolling pin, roll one ball into a 9″ round. Transfer round to preheated skillet and cook until dough bubbles and develops golden spots on the bottom, about 40 seconds. Flip tortilla and cook until second side develops golden spots. Transfer to a plate and cover with a clean dish towel to keep warm. Repeat with remaining dough.

THERMOMIX DIRECTIONS:

1. Add all ingredients into the mixing bowl. Cover and place the measuring cup in the lid. Set to 2 minutes/KNEAD.

2. Follow above instructions from #3 onwards.

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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.*

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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!!

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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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*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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Electric Lunchbox #49: Pumpkin Bread

Fall…Pumpkin…cinnamon…cloves…some things just work perfectly together!

Ready or not, fall is coming!

What better way to celebrate it than with pumpkin bread?

I love the pumpkin bread they serve at Starbucks, with pumpkin seeds on top! It’s a wonderful treat I would pick up often, specially when on vacation.

So I tried making a similar one in the ELB so that I can have it anytime without lining up at the coffee shop. I hope you try this! I really liked the taste and texture of this (after several tries!).

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

3 tablespoons canola oil

1/4 cup sugar

1 tablespoon + 1 teaspoon brown sugar

1 teaspoon vanilla extract

1 egg

1/3 cup pumpkin puree

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 heaping teaspoon of pumpkin pie spice

1/8 teaspoon salt

A few pumpkin seeds to sprinkle on top

120 ml water for the Electric Lunchbox base

1. In a small bowl, mix together canola oil, sugar, brown sugar, vanilla, egg, and pumpkin puree. Blend well.

2. Add flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just incorporated.

3. Grease (or spray with a nonstick spray) the big bottom bowl or the medium top bowl of the electric lunchbox.

4. Pour the batter in the bowl and smooth the top. Sprinkle with pumpkin seeds. Cover with foil and set on the electric lunchbox base.

5. Pour 120 ml(3 little cups) of water in the base, cover and let steam until it shuts off, about 1 hour.

6. Carefully open the lunchbox and check if the cake is done by inserting a skewer in the middle – if it comes out clean, the cake is done. Set the cake on a rack to cool completely.

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Pollo ala Brasa drumsticks

Oh the famous Pollo ala Brasa of Peru! This is something that tastes mighty close, but if you got a chance to try the real ones in Peru – go for it!

It’s a fragrant, spiced, roasted chicken that rotates in the rotisserie and tastes totally amazing! Don’t forget the sauces and fried potatoes that accompany it. It completes the meal!

We usually would go to Nory’s Peruvian Restaurant in Lake Forest, CA to get our Peruvian meals when I don’t want to cook, and they have really good food and service! However, because of Covid-19, I tried this recipe that a coworker gave me. It’s easy to make and very tasty so I’m sharing it here hoping one day you will try it!

You can definitely use whole chickens like they traditionally do, but since I do not have a rotisserie barbecue, I opted for the easier to grill drumsticks. I use a Ninja grill indoors as it is easier to use than an outdoor charcoal grill but you can grill this too if you prefer that.

Sorry I forgot to take pictures of the sauces! 😞

1 package chicken drumsticks (2.5-3 lbs)

Spice rub:

3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons lime juice
4 tablespoons canola oil
1 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt

Mix everything for the rub together and massage all over the the chicken, rubbing some underneath the skin. Refrigerate for a few hours, or even overnight.

Green sauce:

5 jalapenos, seeds and veins removed
1 cup chopped cilantro
1 yellow onion
1 garlic clove
1/3 cup queso fresco
1 tablespoon lime juice
1/3 cup canola oil
kosher salt to taste

Place everything in a blender and whirl until smooth. Transfer to a clean, covered bowl and set aside.

Yellow sauce:

1 yellow onion
1 garlic clove
1 tablespoon lime juice
1/4 cup ají amarillo paste
1/2 teaspoon huacatay paste
1/3 cup queso fresco
1/4 cup canola oil
kosher salt to taste

Place everything in a blender and whirl until smooth. Transfer to a clean, covered bowl and set aside.

Fried Potatoes:

6 potatoes, peeled and cut into French fries sized sticks

Oil

Salt and pepper

Toss potatoes with 2 tablespoons oil and salt and pepper to taste. Heat 2 Tablespoons oil in a pan for a few minutes, add the potatoes and cook until golden. Turn on the other side and cook that until browned and crispy. Place on paper towel lined plate.

Meanwhile cook chicken in an air fryer at 390F, 20-25 minutes, until cooked through. Chicken is done if when pierced by a fork, the juices run clear.

Serve with yellow and green sauce.

Enjoy with garlic rice and fried potatoes.

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