Electric Lunchbox #89: 1 hour dinner rolls

Delicious steamed bread in the ELB, done in about an hour or so, and enough for one, or two, or even three if you feel like sharing!

Made with only 6 ingredients, which I believe everyone has in their pantry, you could prep this before 5 pm and have fresh, hot rolls by around 6 pm! Perfect to serve with soup or stew!

Or make them in the morning for hot breakfast bread! Either way, I promise you a very tasty, soft, and delicious bread that you might want to make this often!

I like to use olive oil and enjoy the mild flavor in the finished bread, but feel free to use canola oil if you prefer a more neutral flavored bread.

You can also knead in some chopped rosemary, chopped olives, cheese cubes and jalapeños, or fill the dough rolls with whatever filling you like. I like an – red bean paste, ube – taro paste, cream cheese, cream cheese and strawberry jam, sliced chinese sausage, Filipino Menudo, or nutella. 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:

1/4 cup warm water

1 1/2 tablespoons olive or canola oil

1/2 tablespoon sugar

1/2 tablespoon instant yeast

3/4 cup unbleached all purpose flour

1/4 teaspoon salt

Procedure:

1. In a small bowl, place water,

2. Oil,

3. Sugar,

5. And yeast.

6. Mix everything together. Set aside for at least 15 minutes.

7. This is what it’ll look like after 15 minutes.

8. Add flour and salt to the yeast mixture. Stir everything together until it forms a ball.

9. Knead for about 3 minutes, until the dough looks smooth.

10. It should look like this after kneading. Divide dough into 3 or 4 pieces. Roll into smooth balls and pinch seams.

11. This is how it would look like after shaping the dough into balls.

12. Spray the medium or large ELB bowl with nonstick spray.

13. Place the dough balls in the greased bowl, leaving space between them as they will puff up. Cover with foil and place on the ELB base. Add 2 ELB cups of water to the base, cover and set aside for 10 minutes.

14. Turn the ELB on and let steam until done, about 30 – 35 minutes.

5. Carefully open the ELB and check bread for doneness. Add more water and steam longer if needed.

6. Enjoy the bread warm with butter and jam, soup, stew, or curry dinner!

Tonkatsu (Breaded, Fried Pork Chops)

My all time favorite dish!

Call it whatever you want, schnitzel, milanesa, katsu…I always go with what I called it growing up-TONKATSU. And it has to be pork chops! Chicken is only acceptable to me when I have no other choice. 😊

Served with very thinly sliced cabbage, freshly cooked white, sticky rice, and of course the essential Bulldog sauce (no, it is NOT made with bulldogs!), I am a happy camper! I can really eat this everyday and I won’t get tired if it!

My mom, being Japanese, used to make this when we were little. It is definitely a comfort food for me and my family. My son actually loves this as much as do so even if I try to avoid serving fried dishes, I do oblige and make this once in a while. I always top the cabbage with Kewpie mayo too!

Of course, this is also the perfect “milanesa” to top my Peruvian Tallarin Verde. But more about that in my later article!

You’ll need pork chops. As much as you like!

I marinate them in lemon juice and fish sauce if I have time. Equal parts of lemon juice and fish sauce will make your pork chops taste really good, not fishy at all! Leave them in your refrigerator, covered, for a few hours, ideally overnight.

If you’re pressed for time, just salt and pepper them. It’ll taste good too!

You’ll also need flour. I start with about a cup of flour in a plate, and mix in a pinch or two of salt and pepper. This will be your first coating on the pork chops.

Next, you’ll need an egg or two mixed with 1-2 tablespoons of water. Beat that well in another plate. This is your second coating.

Panko. Japanese bread crumbs. This will turn your pork chops into Tonkatsu.

Grab a bag, open, and pour some into a clean plate. A third plate. One for the flour mixture, one for the egg mixture, and one for the panko. Yup, this is your final coating before frying. 😋

Step 1: place a pork chop into the flour mixture, lightly press down on it to coat with flour,

Step 2: Turn over and coat the other side well.

Step 3: transfer to the egg mixture, coat well.

Step 4: turn pork over to coat the other side too.

Step 5: move on to the panko, coating one side thoroughly,

Step 6: turn over and press pork onto the panko to coat the other side. Repeat with remaining pork chops.

Step 7: heat a good amount of canola oil in a fry pan over medium heat.

Step 8: When hot, slide a couple of pork chops in. Let cook for about 3-4 minutes.

Step 9: Carefully turn over to cook the other side. I find this is easiest done with a metal kitchen tong.

Step 10: cook the other side until golden snd meat is cooked through.

Step 11: carefully remove tonkatsu onto paper towel lined plate or wire rack.

Step 12: thinly slice a small head of cabbage. Rinse in cool water snd drain thoroughly.

Step 13: arrange tonkatsu, cabbage, and rice on s plate.

Step 14: serve with Bulldog sauce snd Kewpie mayo! Enjoy!!!

Shoyu Chicken

One of the easiest recipe ever! As easy as – place everything in a saucepan, simmer until done and sauce is reduced to a thick, sweet syrup. And of course, the chicken cooked through.

This is another Brentwood UCLA recipe that I still constantly prepare. The original recipe is from my work spouse, Loraine Yokote. She has a lot of easy to prepare yet utterly delicious recipes that I love! I mean who won’t like easy recipes, as we mostly work away from home yet still need to feed our families when we get home, right?

This is perfect, specially for when you are crunched for time. Simmer this on the stove then prepare the sides (rice in a rice cooker needs no supervision, a salad will come together in 5 minutes…) and you will still have enough time to take a shower, or help with homework while dinner is cooking by itself. All around awesome, I think!

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Ingredients:

6 chicken thighs, or 8 drumsticks

1/3 cup water

1/4 cup soy sauce

1/4 cup granulated sugar

1 clove garlic, minced

1/4 teaspoon minced ginger

1 tablespoon sake, vermouth, or sherry

Procedure:

1. Place chicken pieces in a saucepan. *I used up a whole package of chicken drumsticks. There were 11 pieces and so I adjusted the amount of the other ingredients accordingly.*

2. Pour in water,

3. Soy sauce,

4. Sugar,

5. garlic and ginger, (I love garlic and ginger, so I added more than what the original recipe called for!)

6. and finally the sake. Stir, stir, stir!

7. Cover the saucepan and set over medium heat. Bring to a boil.

8. Lower heat and simmer for about an hour. The longer you cook it, the more tender the chicken will be. Watch the level of the liquid in the pot. You do not want this to burn.

9. After about an hour you will have this deliciously sweet, glazed chicken that goes perfectly with freshly cooked white rice! Or salad if that is what you like!

10. Enjoy and I hope you like it!

The original recipe by Loraine Yokote

Electric Lunchbox #99: Mangoes with Sticky Rice

This is a very delicious dessert typically found in Southeast asian countries. Rice is a staple eaten 3 times a day in that part of the world – plus for dessert/snack too! Mangoes with Sticky Rice is a simple treat but truly memorable and I know that I crave it often, specially when I see ripe, super fragrant, mangoes at the grocery store.

There are several variations of this Sticky Rice in Asia.

In the Philippines where I grew up, my aunts would wrap the rice mixture in banana leaves then tie them up in pairs before boiling it until the rice is done. They would serve these “Suman” as our midday snack, dipped in sugar, topped with ube halaya, or fried and topped with more sugar. There is also Biko, which is sweetened sticky rice and coconut milk, baked in a pan and topped with caramelly coconut jam. Another of my very favorite sweet!

I tried it served as this recipe is, with a side of mangoes and decorated with an orchid flower, in Singapore. 😋

When there are ripe mangoes available, they are THE perfect partner to this simple Sticky Rice dessert. Just make sure the mangoes are perfectly ripe!

To add more ooomph to this already yummy dessert, I added a drizzle of some Coconut Rum just before serving. I personally do not drink alcohol but somehow I love baking with it! As is evidenced by this recipe, and my famous Rum Cake recipe: https://athomewiththeresa.com/2020/11/16/electric-lunchbox-bacardi-rum-cake/.

This dessert is something I’d gladly skip lunch or dinner for.

It is easy to make and sure to impress! I hope you try it!

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

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Ingredients:

1 cup sticky rice – I use Botan brand sweet rice🔝

2/3 cup canned coconut milk

1 1/2 to 2 tablespoons granulated sugar

1/4 teaspoon salt

2 large ripe mangoes, cut from the pit and scooped out

1 1/2 tablespoons coconut rum, more if desired 😉

Procedure:

1. Place measured rice in a fine strainer and rinse under cold water until water runs clear, running your fingers through it to help in rinsing it.

2. Place rice in a bowl, cover with plenty of water and let soak for 4-12 hours.

3. Drain rice and place in the big bottom bowl of your ELB. Place this bowl, uncovered, in the ELB base.

See the difference in size? The one on the right is straight from the bag and the one on the left is after the rice was soaked overnight.

4. Place 3 ELB cups of water in the base, cover and let steam for about 1 hour, until your lunchbox shuts off.

5. Carefully open the ELB and fluff rice with a fork. Cover loosely and set aside.

6. In a small bowl, combine coconut milk, sugar, and salt.

7. Mix until sugar is completely dissolved.

8. Pour mixture onto the hot rice.

9. Place the bowl back in the ELB, add 1 ELB cup of water to the base, cover and let steam until done, about 15 minutes more.

10. Carefully open the ELB and stir the rice. Check to see if rice is done by tasting some. The best part, right? Adjust sweetness if needed by adding more sugar if you like. A reminder though that the mangoes will add sweetness to the dish too.

11. Slice each mango half into thin, lengthwise pieces. ⬇️

12. Mound rice on a serving plate and arrange mango slices around it, or on top of the rice. *I used a small cup to shape the rice into a small dome. Just scoop some rice into a clean, dry cup, level the top while gently packing the rice in. DO NOT pack too much as you want it fluffy, just enough to hold its shape. You could also just scoop some rice onto the plate and top with mangoes. It’ll still be delicious!

13. Pour coconut rum over and serve.

14. Sit back, put your feet up, and enjoy every bite!

Sun Oven

I really did NOT need another kitchen gadget but this amazing lady I follow (Impulse to Legend on FB and instagram) started using a Sun Oven and posting the results on her page. It was nothing short of amazing.

I snapped one up right away! I definitely can see the many uses of this:

1. In the summer, it’s often too hot to use the oven. But the sun’s intensity during these months will make using the sun oven outside a brilliant idea.

2. Sunlight is abundant almost year round here in Southern California, a totally eco-friendly alternative to gas or electricity.

3. Sunlight is free! I can bake to my heart’s content without using precious resources. As long as you can cast a shadow on the ground, you can cook!

4. It is super portable, it folds up like a small suitcase and weighs just a bit over 20 pounds.

5. It is perfect for camping, no fuel required and no fire danger issues! A great plus specially in high fire danger areas like here in California.

6. Food won’t burn. I still do not understand how this works but yes, I left a pan of my bread rolls there for over 2 1/2 hours (not on purpose though, got busy and forgot about it) and it was just perfect.

7. Food won’t dry out. It cooks/bakes with moist heat, unlike the oven, but it is not wet like steam cooking. You can see moisture accumulate on the inside of the glass door when you cook. The chicken I baked was cooked through but moist and tender.

8. Emergency situations when power is out. A perfect excuse for me to get this item, like mentioned above, as long as there is sunlight, I can cook and bake.

9. Cooking/baking while on the beach anyone? I see people lugging grills and stoves and even a pizza oven once! I am not one of these people but you could totally bring this too! Me, I just take some drinks, fruits or chips, and sometimes sandwiches. I like to just chill on the blanket or body board at the beach.

I love this oven so much that I asked Sun Ovens to allow me to market these and they gave me a special link. These are affiliate links, where in I might earn a little commission when someone buys the oven using my link, without affecting your purchase price at all. It helps keep my blog going, and I truly appreciate any support.

Click here to purchase the oven and get a free oven cover with purchase(a $59 value!): https://www.sunoven.com/promotions/ref/bluedolphins_tere@yahoo.com

Click here to attend a free webinar that runs every Tuesday and Thursday evening. During the webinar, each participant will be emailed a link to a special offers page where they will be able to purchase an All American Sun Oven with $118 worth of free products! This includes a free oven cover and their latest cookbook: https://www.sunoven.com/brighter-way-webinar/ref/bluedolphins_tere@yahoo.com

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For my first recipe, I tried the 1 hour bread recipe I have on my website: https://athomewiththeresa.com/2020/07/03/1-hour-hamburger-buns/

I made it into 24 rolls, and placed 12 dough balls in 2 13×9 pans. I placed the pan in the Sun Oven, stacking the second pan on top. Of course accidents happen and it dropped straight down, flattening the rolls below. Oh well…..I guess flat bread is still bread.

It baked for less than an hour before it was golden brown and the fragrance of baking bread was wafting in the backyard. Time to get it out!

When I removed the pan, I realized that bread in the bottom pan was not browned so I adjusted the oven and left the second pan in there. I forgot about it and got it about 2 1/2 hours later. I’m happy to report that it browned and even though I left if too long, it did NOT burn.

Next was a whole chicken. Now, this I had to finish browning in the Ninja Grill as I started past 4 pm. I spatchcocked the chicken, rubbed it with salt, pepper, and chopped rosemary. Grabbed a lemon from the yard and sprinkled lemon juice over it before placing it in the preheated oven.

I left it for about an hour, but by then my backyard is no longer sunny, as a matter of fact, it is completely shaded by the house. I moved the oven to the front yard and left it for a few minutes but decided to finish it up in the Ninja Grill. It took about 20 minutes to brown the chicken nicely and cook it thoroughly.

Next, I found a couple of over ripe bananas on my counter so I decided to make Banana Bread! I used my recipe here: https://athomewiththeresa.com/2020/08/06/banana-bread-2/

I replaced the brown sugar with Splenda brown sugar, used sugar free chocolate chips, white chocolate chips, and butterscotch chips. Poured the batter into 2 greased loaf pans and into the preheated Sun Oven they went.

It was in the oven from 1:27pm to 2:19pm and it was done!!! Golden brown and smelling delicious!

It does look like it was baked in a regular oven but the bread is moist and very flavorful. Not dry at all.

Look at the slices below! They are absolutely beautiful!

So next, since it was still a bit sunny, I decided to cook this Spaghetti Squash that is in my panty.
I cut it in half lengthwise, removed the seeds using a spoon to scrape it away, placed it cut side down on a baking pan, and placed it in the oven.

I decided to leave it there until past dinner, hoping the residual heat will cook it through. I wasn’t mistaken. It cooked wonderfully!

See how it looks like spaghetti? The video below is to show you how tender it was.

I totally recommend this oven if you are like me and want to bake in the middle of summer! I will keep experimenting with recipes that I can bake in it, hoping to use it all year long.

Happy weekend everyone!

Choco Flan

Unmolded this☝️before chilling it completely. Notice the sunken area on the upper left.

Lesson learned: Be patient! Chill it overnight before unmolding. 😊

ChocoFlan! This is a rich, delicious chocolate cake with a beautiful layer of creamy flan sitting on top.

I first had this over a decade ago when my Cuban coworker at UCLA brought it for a potluck. It still amazes me how the layers switch when baking. You get a bit of yummy chocolate cake, a thick, creamy flan, all topped with caramelized sugar syrup…what more could you ask for?

This cake is easy to make and truly beautiful that you can bring it to any gathering and it’s sure to wow everyone lucky enough to have a slice…or two!

You’ll need a 12-cup bundt pan to make this as it rises almost to the top when baked. Most bundt pans I own have a capacity of 10 cups, so be sure to check your pan!

If you only have the 10 cup mold, set some of the cake batter aside for 2-3 cupcakes, or make a couple of small individual Choco flans in a ramekin with some of the syrup, flan, and cake mixture. The baking pan with water will also catch any overflow batter, so you should be fine.

The flan layer on this cake is thick, just the way I like it. You’ll get a good proportion of flan to chocolate cake in every bite, I promise!

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*I recently found a 6-cup bundt pan in Target made by Nordicware (https://www.target.com/p/nordic-ware-6-cup-formed-bundt-pan-navy/-/A-76431260#lnk=sametab) and I got 2 of course! If you have these smaller pans, you can split the caramel, flan, and cake batter between the 2 little bundt pans and have 2 Chocoflans – one to eat now and another for later, or to share!

Ingredients:

For the Caramel:

1 cup sugar

1/4 cup water

For the Flan:

1 can (12oz) evaporated milk

1 can (14oz) condensed milk

4 oz cream cheese (half a bar)

3 large eggs

1 teaspoon vanilla extract

For the Cake:

1 box (15.25oz) devil’s food cake mix

1/2 cup canola oil

3 eggs, separated*

1 cup water

Equipment:

1 12-cup bundt pan (or 2 6-cup bundt pans)

Saucepan

Blender

Large baking dish

Bowls

Hand mixer

Procedure:

1. Preheat oven to 425F.

2. Spray your bundt pan/s with nonstick cooking spray. Set aside.

Caramelized sugar:

3. Pour sugar and water in a heavy saucepan and cook over medium-low heat until deep brown, about 10-15 minutes. Keep swirling the pan when it starts to turn golden and remove from heat right before it reaches the color you want as it’ll keep cooking. You don’t want to burn this.

4. Using heavy oven gloves, immediately pour into prepared pan/s. Set aside.

Flan:

5. Pour all flan ingredients into a blender and pulse until well mixed.

6. Pour over caramel layer.

7. Place the bundt pan/s in a large baking dish. Fill baking dish with water halfway up the bundt pan. We are steam baking this, baine marie style!

8. Now carefully place the entire set up in the middle rack of your preheated oven. Close the oven and set your timer to 20 minutes.

9. In the meantime, prepare your Cake layer:

10. In a bowl, beat together devil’s food cake mix, oil, egg yolks, and water until blended. Set aside.

11. Grab another bowl that it is clean, dry, no traces of oil or grease, or any speck of egg yolks. Wash and clean your beaters and dry them, too. Then beat egg whites in the bowl using clean beaters until soft peaks form. Carefully fold in 1/3 into the cake mixture until mixed. Fold in another 1/3, mix and then add in the last 1/3. Fold in until no more traces of the egg white can be seen.

*If you are crunched for time, you can also just place ALL the cake ingredients in a bowl and beat for about 2 minutes on medium to high speed. The cake won’t be as light, but I’m quite sure no one will notice!*

12. Carefully remove the pan from the oven after 20 minutes.

13. Slowly pour the cake mixture over the flan. Cover with foil, lower the oven temperature to 350F, and bake for 55 minutes more, or until cake is fully baked. Check if cake is done by inserting a skewer in the middle of the cake, it should come out clean.

14. Cool completely on a wire rack. Cover and chill overnight before unmolding.

15. Place a plate on top of the bundt pan and carefully invert the whole thing. You would hear/feel the cake drop onto the plate. Carefully remove the bundt pan and serve the cake!

*You might want to fill the bundt pan with water now to facilitate removing the caramel that is stuck on the bottom. It will dissolve on it’s own, no need to scrub, but it will need time, like a day or two!*

Spicy Eggplant

Spicy Eggplant…this is one of my favorite dishes to order when eating out at an Asian restaurant. Of course with COVID-19 I had been cooking almost all of our meals at home for over a year.

Most of the meals I like to eat are easily made at home so I just had to recreate this recipe too as I have been craving spicy, salty, sweet foods lately. Must be because we are in this pandemic longer than anyone thought we would. This dish checks all the boxes – spicy, sweet, and salty – truly delicious with plain steamed rice. As a bonus, you get your veggie serving in there too!

You can make this vegetarian by cooking it as it is but my boys like meat and frowns if they cannot find meat in their plate so I did add a couple of handfuls of chopped meat in there. You can also make it spicier buy adding more chili paste. As always, feel free to tailor my recipes to your tastes!

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For the Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon plain white vinegar
1 tablespoon brown sugar
1 teaspoon chili paste (sambal oelek)
1/2 teaspoon ground bean sauce (or hoisin sauce)
1/2 teaspoon sesame oil

To finish cooking:
1 tablespoon canola oil
1 pound eggplant, peeled, cut into 1-inch cubes
1 teaspoon garlic, minced
1 tablespoon cornstarch
2 tablespoons water

*I added about 200 grams chopped pork to this recipe when I was taking photos of it for this article. You can leave it out if you want, but it sure makes it taste better!*

1. Prepare the sauce by combining all the ingredients in a small bowl and mixing well. Set aside.

2. Heat oil in a wok to 350 degrees F.

3. Add the diced eggplant and cook, stirring once, for about one minute. Remove the eggplant with a slotted spoon and set on paper toweling to drain.

4. Remove all but about a teaspoon of oil from the wok. Turn the heat to high and add the garlic.

5. Add the chopped pork and let it brown for a few minutes.

6. Carefully pour in the sauce.

7. Let the sauce come to a simmer for 30 seconds.

8. Add the eggplant back to the wok and cook for 10-15 seconds while stirring.

9. Combine the cornstarch,

10. and water to make a smooth paste.

11. Stir it into the eggplant mixture.

12. Keep stirring until it thickens.

13. Let it come to a boil and simmer for 2-3 minutes.

14. Serve hot with lots of steamed white rice.

15. Enjoy!

Electric Lunchbox #98: Mexican Street Corn

Have you ever tried corn on cob Mexican style? Flavored not only with butter, but cheese, sour cream, chili, cayenne, and all the other fixings?

Let me tell you it is delicious! And really filling too.

I usually only buy corn on cob (with the husk) during summer when it tastes the best. I soak it in water for a little bit then peel back some of the husk, sneak a pat of butter in each, pull the husks back on and grill till done. You can then top with whatever is on the ingredients list to suit your taste. Or just pile everything on!

If it’s not summer, I’m really content with canned sweet corn. So for this recipe, I am using canned corn. It’s easily accessible year round, and pretty inexpensive. Throw in a few other staples from the spice aisle and dairy aisle, some cilantro, and ta-da!! You’re golden!

As with all of my posts, I am not promising an authentic, passed down from generations recipe, but this will taste good enough, with a bonus of you being able to prepare it anytime the craving gets too much to ignore. 😊 I hope you’ll try making it!

I made this in the big ELB bowl but since there was a lot of head space left still, I’m sure it’ll fit in the medium bowl. I wouldn’t recommend using the tiny nesting bowl though.

It doesn’t get easier than this! Mix everything together, cover, steam, dig in!

I hope you like it! Help me by commenting below! I appreciate any recipe ideas in the comments too! 🙏❤️

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

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Ingredients:

1/2 cup corn (I used canned sweet corn, drained)

2 tablespoons mayonnaise

2 tablespoons sour cream

1/8 teaspoon chili powder

1/8 teaspoon cumin

1/8 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon cayenne powder

1/4 cup crumbled queso blanco

2 tablespoons chopped cilantro

Lime and chopped green onions, to serve

2 ELB cups water for the base

Procedure:

1. In a small bowl, place corn,

2. Mayonnaise,

3. Sour cream,

4. Chili powder,

5. Cumin,

6. Garlic powder,

7. Salt,

8. Cayenne pepper,

9. And cheese. Mix everything together.

10. Spray the medium or large ELB bowl with nonstick spray.

11. Pour corn mixture in.

12. Cover with foil and place bowl in the base of the ELB. Pour in 2 ELB cups of water, cover and let steam until it shuts off, about 25 minutes or so.

13. Carefully open the ELB and remove the bowl using a potholder. It will be hot!

14. Remove foil and sprinkle with chopped cilantro. Serve hot and enjoy!

Electric Lunchbox #97: Pistachio Cake

I’m back after not posting for a long time. Have you tried a beautiful, green colored Pistachio Cake?

My coworker (Jonnielyn Rivera) shared this super easy recipe with me a few years ago and I just had to adapt it to the ELB! It did take some time because I sometimes ended up with a cake that is too dense or tasteless, because of the amount of pudding. After a few tries, I think I finally nailed it. 😊 Look at the crumb of this cake in the photo below! Light yet moist and flavorful! 😋

And so here is an easy to make yet delicious recipe to try if you have time. All you’ll need is a quick trip to the grocery store to pick up a box of yellow cake mix, a little box of pistachio pudding mix, a bit of sour cream, an egg, some canola oil, and some water!

I hope you’ll try out and of course, I do hope that 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:

1 cup yellow cake mix

3 tablespoons Pistachio Pudding Mix

1/4 cup sour cream

1 tablespoon water

2 tablespoons canola oil

1 egg

3 ELB cups water for the base

Procedure :

1. Spray the big or medium ELB bowl with nonstick spray.

2. In a bowl, place the yellow cake mix,

3. pudding mix,

4. sour cream,

5. water,

6. Oil,

7. and egg.

8. mix well until blended.

9. Pour into the prepared ELB bowl. Cover with foil.

10. Place bowl in the ELB base, pour 3 ELB cups of water in the base, cover and let steam until it shuts off, about 55 minutes.

11. Carefully open the ELB and check the cake for doneness by inserting a skewer in the middle. It should come out clean.

12. Cool completely on a wire rack.

13. Carefully unmold the cake and serve.

14. Enjoy!