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.*

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:

1/4 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!

Electric Lunchbox #95: Spoon Bread made with Jiffy Mix

Spoon bread…

I went to school in Virginia briefly when I was in high school. I was lucky enough to have cooking/baking class as my elective class of choice. The counselor asked me a few questions about interests/hobbies and asked me to choose my elective. Kitchen it is!

It was my favorite time of the day! I learned to make lots of food (sugar cookies, lasagna, manicotti, Welsh Cakes…) and we get to keep a portion to take home, or eat at lunch. I still have a few recipes I copied from that time in a blue notebook that I still make frequently.

One of the things we made was spoon bread. I didn’t quite understand it at that time, but yes, just as the name implies, it is a soft, moist quick bread that you’ll use a spoon to scoop up to eat. It is soft like pudding but with a little more structure that you can cut it.

In this recipe, I used a readily available cornbread mix to make life easier. And the amount of the ingredients are adjusted to fit the big ELB bowl.

Enjoy!

*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 and order Itaki’s products here! https://www.itakico.com/theresa

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

Ingredients:

1/4 cup butter, melted

3/4 cup canned creamed corn

1/2 cup canned sweet corn kernels, drained

1/2 cup sour cream

1 egg

1 tablespoon sugar

1/4 teaspoon salt

3/4 cup Jiffy Cornbread Mix

3 ELB cups water for the base

*Use the big bowl of the ELB!*

Procedure:

1. Spray the big ELB bowl with nonstick cooking spray.

2. In a bowl, place melted butter,

3. creamed corn,

4. corn kernels,

5. sour cream,

6. egg,

7. sugar,

8. salt,

9. and Jiffy cornbread mix.

10. Mix everything together until well blended.

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

12. place 3 ELB cups of water in the base. Place the bowl in the ELB base, cover and steam until it shuts off, about 1 hour.

13. Carefully open the ELB and check the bread for doneness by inserting a skewer in the middle. It is done when a few moist crumbs are sticking to the skewer instead of thick batter.

14. cool completely and unmold carefully. Slice and serve or use a spoon to scoop up individual portions.

15. Enjoy!

Tomato Egg Drop Soup

I wasn’t able to take photos as I was preparing this soup since I upgraded my phone and it took forever to sync with the old one.

In the meantime, I was totally phoneless (is that even a word?). I could’ve used the big Nikon dslr but it definitely would be in my way.

This soup cooked up really fast, about 15 minutes total, so it was ready way before my phone was done. I didn’t realize I had 12,000 photos and almost as much videos in there as I take photos with the phone when trying out and testing new recipes. I need to go and delete some one day. One day….

Anyway, the recipe….this is similar to the Egg Drop Soup you’ll find in most Asian restaurants, but with the addition of tomatoes. Trust me, it is very good.

My husband really loves Egg Drop Soup and since March last year, we had not gone out to eat at all. Time to try making it at home.

Someone sent me this recipe to try and after a few tweaks, I think it’s just perfect. I added a cup of water as the chicken stock made my soup a bit too salty for my taste. You may use 6 cups of chicken stock if you prefer your soup saltier.

I only have that one photo of the soup in the serving bowl, but if I make it again, I will update with step by step photos like all of my recipes!

Enjoy and I hope you’ll like it as much as we did!

Ingredients:

2 ripe tomatoes, stemmed and diced

Pinch of salt

2 tbsp vegetable oil

1 garlic clove, minced

5 cups chicken stock

1 cup water

Green onions, sliced

2 eggs, beaten

2 tbsp cornstarch mixed with 2 tbsp water

2 tbsp soy sauce

Pinch of ground pepper

Procedure:

1. Sprinkle the tomatoes with a pinch or two of salt set aside.

2. Heat the oil in a medium saucepan over high heat. Add the tomatoes and cook for a couple of minutes until it softens.

3. Stir in the garlic. Cool for a couple of minutes until fragrant.

4. Add in the the chicken stock and water, cover and bring to a boil.

5. Stir the soup clockwise. Pour the beaten eggs into the center of the pot and keep stirring clockwise.

6. Stir in the reconstituted cornstarch, soy sauce, and pepper.

7. Simmer for a couple of minutes to cook the cornstarch and thicken the soup.

8. Pour into serving bowls. Top with the spring onion before serving.

Japanese Strawberry Short Cake

Strawberries are pretty tasty this time of the year. I had been purchasing them from farmer’s stands and farmer’s markets as they are always good, unlike other places where it’s hit or miss.

They’re quite expensive though, at $5 -$8 per green basket, but totally worth it as they are sweet and delicious all the way through. I like eating them just as is, after washing. No need for anything else as they are very tasty…and fragrant.

There are no green sour patches on these at all. And since they are so good, I decided to make a cake for my mom’s birthday. I have quart of whipping cream and a dozen home grown eggs in the fridge so I’m all set.

I had been trading loaves of sourdough bread for eggs with my co worker once a week, so the eggs I have are really fresh. Which is important, as the cake is a simple sponge cake recipe where in your ingredients need to be really good and fresh for it to taste great. The frosting is a simple, lightly sweetened vanilla whipped cream, and topped with the best tasting strawberries you can find, this will be a cake you will make over and over.

We had to go to a soccer game at 9 am so I baked the layers and let it cool upside down for 20 minutes while we got ready, turned them right side up to cool completely while we were gone. I then whipped the cake, sliced the strawberries, and put the cake together after lunch, then chilled it for an hour before driving it over to my mom’s. Busy day!

I did not expect a lot of requests for this recipe so I did not photograph anything while whipping up the first, full sized cake. I did not have the time to either as I was rushing to get it done before we had to leave. However, since I did get a few requests, and since there was no left overs after it was demolished at my mom’s, I decided to make another, smaller cake for our home.

I halved the recipe and baked them in two 5-inch round cake pans. They were filled and frosted the same way as the full sized 8/9 inch cake. It was just enough for 6 slices, 2 each for me, my husband, and my son.

So here it is. There are a lot of steps but it is easy and the results are more than worth it. Feel free to break the steps down like I did to fit your schedule. I promise you will be amazed with the end results.

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

Ingredients:

275 grams eggs

124 grams sugar

146 grams cake flour

45 grams milk

14 grams melted unsalted butter

1 pound fresh strawberries

500 grams cold heavy whipping cream

1/3 cup sugar

1 teaspoon vanilla paste or extract

1. Preheat oven to 325F. Line 2 (8 or 9 inch) round cake pans with parchment paper cut to fit.

2. Combine eggs and sugar in a small metal bowl. You will make a makeshift double boiler using the bowl and a small saucepan.

3. Place bowl over a small pan with simmering water.

4. Cook, stirring, until a thermometer reaches 98F.

5. Transfer the mixture into the bowl of a stand mixer.

6. Using the whisk attachment, beat on high for 4 minutes.

7. Lower speed to medium and beat until ribbons form, about 5 more minutes.

8. See the videos above to determine when to stop. You should be seeing clear ribbons in the batter. This is important as this cake has no leavening, aside from the air trapped in the egg mixture.

9. Sift flour into a bowl to aerate it.

10. Place milk in a microwave safe bowl.

11. Place the butter in the bowl too.

12. Heat the mixture for 30 seconds and stir to melt butter.

13. Fold in 1/3 of the flour into the egg mixture until combined. Repeat twice more to use up the flour.

14. Slowly add the milk and butter mixture and stir to combine.

15. Do not overmix as you need the air in the mixture to make your cake light and fluffy. Mix just until combined.

16. Pour into the prepared pans. Drop the pans from about 2 inches from the counter to release any big bubbles.

17. Bake for 20 – 25 minutes, until a toothpick inserted in the center comes out clean.

18. In the meantime, slice a few of the strawberries into thin slices, about 1/8 to 1/4 inch.

19. Remove the cakes from the oven when done.

20. Invert them onto a cooling rack sprayed with nonstick spray. Let cool for at least 20 minutes.

21. Turn them right side up and cool completely.

22. Unmold and peel off the parchment paper.

23. In the meantime, pour the whipping cream in the bowl of the stand mixer. Add the sugar and vanilla and beat until stiff peaks form.

24. Wash, rinse, and dry a few strawberries left whole. Cut them in half lengthwise if desired.

25. Place on cake layer on the serving plate.

26. Spread an even layer of whipped cream over.

27. Top with sliced strawberries, trying to follow the shape of the cake. Cut the strawberries if needed.

28. Top with a little more whipped cream, just enough to cover the strawberries.

29. Top with the second cake layer and gently press down.

30. Frost the top and sides of the cake with the remaining whipped cream.

31. Top with whole or sliced strawberries. Chill until set, about an hour or so.

32. You can serve it like this or decorate with melted chocolate.

33. I used melted Hershey’s sugar free chocolate to pipe zigzags on the strawberries I used to top my mom’s cake. You can also pipe it across the top of the cake.

34. Slice it carefully, serve and enjoy!

35. See how beautiful this cake is? Yum!

The picture below is my mom’s 9 inch cake, all lit up, with the chocolate topped strawberries and chocolate greeting on the side. It was totally out of this world delicious.

Milk Chocolate Chip Cookies

Regular version

These make amazingly delicious cookies! I already had a staple recipe for chocolate chip cookies (The Original Toll House recipe of course!) but, like I mentioned before, I love to experiment. I am so glad I did, as this just might be my new favorite!

I made the dough twice, using half of the ingredients for each. One batch was made using sugar free chocolate chips, sugar and brown sugar substitute, sprouted spelt flour and added walnuts. The other half was all regular ingredients, without nuts.

Funny thing is, the sugar free version looked a lot prettier! Enjoy both!

Sugar free version

Ingredients:

1 cup butter, cut into pieces

1 1/4 cup brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla paste

3 cups flour, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch

1 teaspoon baking soda

1 teaspoon salt

2 cups milk chocolate chips

Procedure:

1. Preheat oven to 375F. Line 2 large cookie sheets with parchment paper or Silpat.

Line your cookie sheets with silpat or parchment to make it easy to remove the cookies later.

2. In the bowl of a stand mixer, beat butter and sugars for around 5 minutes, until light and fluffy.

3. Add eggs and vanilla and continue beating for about 1 minute.

4. Blend in flour, baking soda, and salt.

5. When a dough forms, stir in chocolate chips.

6. Measure 1/4 cup dough and form into balls, pull them apart and place the halves next to each other, torn side up. Press together to adhere, then place on the cookie sheet, 12 dough balls per sheet. Or make smaller ones using a tablespoon of dough for each.

7. Bake 10 – 12 minutes, just until set and very lightly browned. Rotate cookie sheets, top to bottom and front to back, halfway through baking.

8. Cool on the cookie sheet on a wire rack for 10 minutes before transferring cookies to a wire rack to cool completely. Or even just enough to not burn your tongue and enjoy! These are absolutely amazing warm when the chocolate chips are still gooey and soft! Yum!

8. Makes about 2 dozens.

Trader Joe’s Thai Style Yellow Curry Sauce

I love the convenience of bottled simmer sauces that are becoming available at the grocery stores. They are truly life savers for when you come home late from work and need something on the dinner table real quick. The trick is finding out which ones you like, which means trying out a few brands.

I’ve always been lucky with almost anything I get at Trader Joe’s. They’re reasonably priced and always delicious, but sometimes you get hooked but you can never get it again. I had some favorite cheeses and sauces that was not available anymore when I came back for more. Sad.

So if I see something I want to try, I usually buy a couple to start with. They do have expiration dates so I cannot really get a dozen or so as we will get tired of it if I cook it too often. 😊

So…this is my most recent find!

I’ll cook this with some cut up chicken, garlic, onions, carrots, potatoes, zucchini, mushrooms, and a couple of bell peppers from the garden.

You can definitely eyeball the amounts and adjust anything to your taste.

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

Begin by preparing all of your ingredients. I used the following:

1-2 tablespoons oil

3 garlic cloves, peeled and minced

1 onion, peeled and diced

1 pound of chicken breast, cubed

1 big potato, peeled and diced

1 carrot, peeled and diced

1 zucchini, trimmed and cut into half moons

A handful of mushrooms, chopped

1 red bell pepper, diced

1 bottle of Trader Joe’s Yellow Curry Sauce

Water

Freshly cooked rice and chopped cilantro, for serving

1. Heat oil in a saucepan. Sauté garlic and onions until lightly browned and fragrant, about 5 minutes.

2. Add the chicken and cook until lightly browned. Next add the potatoes and carrots. Stir and cook for a few minutes.

3. Add the zucchini, mushrooms, and bell pepper.

4. Pour the curry sauce over. Fill the bottle halfway with water, cover and shake to get every last bit of the delicious sauce, open the bottle then pour contents into the pan.

5. Stir the mixture and cover with a lid. Lower heat to medium low and simmer until chicken and vegetables are done, around 10-20 minutes.

6. Serve over freshly cooked, hot rice. Top with chopped cilantro. Enjoy!

Home made Natto (Fermented Soybeans)

Have you heard of, or even maybe TRIED, Natto (fermented soybeans)?

When you see it in Japanese or other Asian grocery stores, they come in a package of 3 little white, styrofoam boxes. It is usually served with rice in Japanese meals, most often breakfast. You stir it well to make it super stringy and slimy, add the tiny mustard and soy sauce packets that come with it, and pour everyting over hot rice. Then, you dig in!

It is for sure an acquired taste, even for those who grew up eating Japanese food. You either love it or loathe it. However, with all the fermented food craze lately, I read that it is added to everything, and I even saw it used to top a pizza! Now that is something I have to try! 😋

I prefer to use these small, organic soy beans when making natto and soy milk. The ones at the grocery stores are bigger, but are okay to use too.

So, in this post, I will show you how to make this super healthy, fermented food at home. In case you are like me and my mom, who happen to love natto, you can have an unlimited supply if you make it.

You will need an incubator that can keep a constant temperature of 100C. You can use an oven, a proofing box for bread making, or an Excalibur Dehydrator.

A few years ago, I purchased a Japanese Yogurt maker specifically because you can adjust the temperature, unlike the ones available here in the US. The brand is Tanika and it is really a handy little appliance that I always use to make my homemade natto. Of course, I also have an oven, an Excalibur dehydrator, and a Brod and Taylor Folding Bread Proofer, but I do not like warming up that much space for a little jar of natto. So this little yogurt maker is just perfect for me. Labels on the appliance and the manual are in Japanese but I recently saw some on Amazon that are made for the US market with English labels.

Just like yogurt, you need to buy a package first to be able to get the bacteria you need to make natto, then if you make it regularly, you just get a little from the prepared batch to make more. This is the easiest way to get started. Of course, you could also buy some natto spores to start the Bacillus Subtilis culture. Mitoku is the brand I use. It’s from Japan and makes really tasty natto. It comes with a tiny measuring spoon so you get a lot of natto even though the culture bottle is tiny.

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

Ingredients:

1 1/2 cups soybeans, preferably organic

Water

Store bought natto, or natto spores

Procedure:

1. Rinse 1 1/2 cups of soybeans in water and soak in at least 5 cups of water overnight at room temperature.

*the soybeans will more than double its size, see photo below, so make sure you use a lot of water when soaking the beans.*

A dry soybean on the left. After soaking for 12 hours, it will look like the one on the right.
I use this footed strainer basket with a handle to steam the soybeans in an Instant pot.

2. Rinse and strain soybeans and place in a metal footed strainer basket (or a colander over a trivet).

3. Pour 1 1/2 cups water in the pressure cooker liner.

4. Place the strainer with soybeans in the pressure cooker and pressure cook for 45 minutes.

5. Let pressure drop for 10 minutes, then release pressure, placing a kitchen towel over the vent to help dissipate the steam.

Cover the vent with a clean towel. I just took a photo to show the release of pressure.
Soybeans after cooking for 45 minutes.

6. In the meantime, prepare your yogurt maker.

7. Place 1/4 cup of water in the Tanika Yogurt Maker’s inner container, place the spoon inside and cover with the clear cover.

8. Position the spoon so that the handle sticks out of the cut out in the cover.

9. Microwave for 1 minute and 30 seconds to sterilize. Dump out the water.

10. If using the natto spores, mix 2 teaspoons boiled and cooled water with 1 tiny spoonful (included in the spores box) of the culture. Mix well and set aside.

*water mixed with natto spores*

11. Take one soybean and squeeze it between two fingers, it should be soft enough that it will crush easily.

12. Transfer half of the hot soybeans in the prepared yogurt container.

13. A. *If using spores, pour the half of the diluted culture over the hot soybeans.

13. B. If using ready made natto, add a spoonful of it onto the hot soybeans. Stir with the sterilized spoon.

14. A. *Add the rest of the soybeans to the yogurt container and then the rest of the diluted culture, if using spores. Mix well.

14. B. *If using pre made natto, add a spoonful more to the soybeans, then mix throughly.

15. Make sure to mix well, but be careful not to crush the beans.

16. Set the container into the yogurt maker, cover with a clean towel and place the blue cover over, slightly ajar to allow air in.

17. Set the fermentation temperature to 45C and the timer to 24 hours.

18. Carefully remove the blue cover and check the beans after 24 hours.

19. They should have a white, fuzzy growth around most of the beans.

20. Cover with the clear cover then the blue screw, and refrigerate for at least 24 hours before eating.

*this is how it looks like from the bottom of the container.

21. Take a big spoonful of the natto and place on a serving dish. Cover and return the rest to the refrigerator. Using a spoon or chopsticks, thoroughly mix the natto until stringy and slimy. I was told to stir vigorously 100 times! Add a little soy sauce and hot mustard, serve over hot plain rice. Enjoy!

Maja Blanca (Philippine Coconut Pudding)

This is one of my mom’s most favorite desserts. Similar to the Hawaiian Haupia, it is made with coconut milk and cornstarch, but with the addition of corn. It is not baked, just cooked over medium heat until thick, then poured into a generously greased pan or bowl. Perfect for when you need something sweet and coconutty real quick!

In the Philippines, the addition of corn is a must. The browned coconut bits is a delicious complement, taste and texture wise, however, if you won’t have time to make the “latik”, some toasted desiccated coconut is an acceptable substitute. You can, of course, skip this all together too, like I do most of the time.

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

For “latik”:

2 cups coconut milk

3 tablespoons sugar

For the “maja”:

3/4 Plus 3 tablespoons cup canned sweet corn kernels

1/2 cup cornstarch

1/2 cup sugar

2 cups thin coconut milk

Coconut oil for greasing pan

Prepare the “latik”: Boil coconut milk until oil separates from the solids. Pour off the oil. Add sugar to the solids and cook further until crisp and browned.

Grease an 8 inch square pan with coconut oil and set aside.

Prepare the “maja”: Grind 3/4 cup of corn in a blender and pass through a sieve.

In a saucepan, combine ground corn with cornstarch, sugar, coconut milk, and the remaining 3 tablespoons corn. Cook over medium heat until thickened, stirring constantly.

Pour into the prepared pan and smooth the top with a spoon. Cool until set. Refrigerate overnight, or at least 2 hours to chill.

Unmold and top with “latik”. Cut into serving sizes and enjoy!

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!

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

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!