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

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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!

Microwave Mochi

Microwave mochi was one of the food that me and my coworkers at Brentwood made one fun day.

I purchased a few of the microwave Mochi makers from Marukai (now Tokyo Central) in Gardena, CA. We brought in boxes of Mochiko rice flour, sugar, and any filling we want to eat! There was strawberries, mangoes, coconut, chocolate, peanut butter, truffles, peaches, blueberries….anything and everything you can imagine.

We made batches upon batches and quickly formed the hot mochi into little balls with our chosen filling inside. Then quickly pop it in our mouths. We had an hour lunch so we had time to make our mochi and enjoy it too.

I really like the mango filled ones that I then rolled in desiccated coconut. That was yum!

So here I’m sharing the basic recipe! It’s easy to make and takes 5 minutes or 9 minutes depending in which method you follow!

You’ll need:

Microwave Mochi

1-1/2 cups mochiko (rice flour)
1-1/2 cups water
1/2 cup sugar
Pinch salt
Katakuriko (potato starch) or kinako (roasted soybean flour), for dusting
1 cup tsubushi an (mashed bean paste) or koshi an (smooth bean paste)

Lightly coat a microwavable tube cake pan with cooking spray.

Mix mochiko, water, sugar and salt in a bowl.

Pour mixture into pan and cover with plastic wrap or a microwave cover.

Microwave 3 minutes on low, then 3 minutes on medium and 3 minutes on high, for a total of 9 minutes.

OR microwave on high for 5 minutes.

Cool in microwave 5 to 10 minutes, then turn onto a baking pan sprinkled with katakuriko, kinako, or cornstarch. Cut into 16 pieces using a plastic knife.

Dust hands with katakuriko or kinako and flatten each piece. Place 1 tablespoon an (or any filling of your choice) in center of each piece. Bring edges together and pinch to seal. Shape as desired.

Note: This recipe is based on microwave wattage of 1,000. Depending on your microwave wattage, cooking time may need to be adjusted.

Variations

>> Add fresh strawberries, peanut butter or sweet chestnut covered with bean paste.
>> For chocolate flavor, stir 1/4 to 1/3 cup melted chocolate chips into mochi batter before cooking.
>> Add a few drops of food coloring into batter for color variation.
>> A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added.

Electric Lunchbox #91: Strawberry Nesquick Mochi

I always have this big can of Nesquick Strawberry mix as my son loves it mixed in his morning mug of milk. I started buying it when I was pregnant, as I didn’t like chocolate then, so was happy to see they offered it in strawberry flavor! It was the only way i could drink milk then. I guess it got passed on to my son! 😊

When I was making the mochi recipes for the ELB, I happened to see the can of Nesquick and immediately thought of using it as flavoring. And here is the result of the experiment!

I would add more Nesquick next time as the flavors and color was minimal. Otherwise, the mochi was chewy, sweet, and delicious enough for a snack.

*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:

1/2 cup mochiko rice flour

1/4 cup sugar

2- 3 tablespoon Nesquick Strawberry drink powder

1/2 cup water

Katakuriko or cornstarch for dusting

Procedure:

1. In a bowl, mix rice flour,

2. Sugar,

3. Nesquick powder,

4. And water,

5. Mix well until blended.

6. The mixture will be thin, see photo below.

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

8. Pour mochi mixture into the bowl. Cover with foil and place in the ELB base. Pour 3 ELB cups of water in the base, cover and let steam until it shuts off, about an hour.

9. Carefully open the ELB, and check if mochi is set. Add more water to the base and steam longer if needed.

10. Dust the top with katakuriko or cornstarch.

11. Turn out onto a plate dusted generously with katakuriko or cornstarch.

12. Using a plastic knife, cut mochi into bite sized pieces.

13. Dust with more katakuriko or cornstarch to prevent sticking.

14. Enjoy!

Electric Lunchbox #91: Taco Soup

Taco Soup!

Perfect for the cold weather we are having right now…not that it compares to the snow storms experienced in Texas and other states. But still, everyone needs a good recipe for a delicious warm soup, right?

This is another Brentwood recipe, one that we tasted at a potluck more than once and got the recipe to make it ourselves at home whenever we craved it. It’s got everything to make it hearty and filling yet it’s not too heavy. A perfect balance of flavor and healthy ingredients.

I like my taco soup with all the fixings…sour cream, cheese, green onions, chopped onions, tortilla chips…but it’s also delicious as is.

Hope you try this ELB version, stay warm and safe my friends!

*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 canned Pinto beans, drained

1/4 cup canned kidney beans, drained

1/4 cup canned corn, drained

1 cup canned diced tomatoes, with liquid

1 tablespoon canned green chili

1 tablespoon taco mix powder

1 tablespoon ranch mix powder

4 oz can chicken meat, drained

1 cup water

1 1/2 teaspoons cornstarch

2 ELB cups water for the base

*Sour cream, grated cheese, chopped green onions, tortilla chips, to serve

Procedure:

1. In the big ELB bowl, place pinto beans,

2. Kidney beans,

3. Corn,

4. Tomatoes,

5. Green chili,

6. Taco powder

7. Ranch powder,

8. Water,

9. Chicken,

10. Water,

11. Cornstarch,

12. Mix everything together. Place in the ELB base. Add 2 ELB cups of water to the base. Cover and let steam until it shuts off, about 40 minutes.

13. Carefully open the ELB, and stir the soup. Taste and adjust seasoning to taste.

14. Serve hot with all the fixings! Enjoy!

Peanut Butter Blossoms

A peanut butter cookie rolled in granulated sugar, and topped with a Hershey’s Milk Chocolate Kiss!

This was one of my favorite cookies growing up. I think I first saw it in a magazine, a Betty Crocker Cookbook, or in a Hershey Chocolate Cookbook. I love milk chocolate so I made it, and again, and again.

I haven’t made it in a long time (maybe over a decade!) so since I was off for 5 days partly because of my second Covid-19 vaccine, I planned on baking a batch, excited to see if it still tastes the same as it did before. I wasn’t well after my Thursday vaccination (like the first dose, only not as bad) but was well enough on Valentine’s Day, so I made it then.

It didn’t disappoint at all. My son peeled the kisses but needed to do some math problems so I made the cookies myself. It was quick and easy, although I would recommend using an electric mixer because the dough is quite stiff.

For the peanut butter, feel free to use crunchy or smooth, whichever you like or have on hand. I like crunchy but keep some smooth PB in the pantry to use for sate sauce and Asian noodles. I used crunchy PB, as I like the crunch it lends to the cookies.

Ingredients:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 cup peanut butter

1 large egg

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

Sugar, to roll dough in

36 Hershey’s Kisses, unwrapped

Procedure:

1. Preheat oven to 375F.

2. In a bowl, place butter,

3. Sugar,

4. Brown sugar,

5. Peanut butter,

6. And egg.

7. Beat well using an electric mixer , until combined and smooth.

8. Add flour,

9. Baking soda,

10. And baking powder.

11. Beat well until mixed.

12. Scoop up about a tablespoon dough and roll into a ball.

13. Drop into a bowl with granulated sugar. Roll to coat.

14. Place in an ungreased cookie sheet.

15. Repeat with remaining dough, making 36 balls.

16. Line them up 2 inches apart on 2 cookie sheets. They will spread a little as they bake.

17. Bake at 375F for 8-10 minutes, until light golden brown.

18. Immediately press a chocolate kiss in the middle of each cookie.

20. Remove cookies from cookie sheets and onto wire racks.

21. Cool completely.

22. Serve! You can also drizzle cooled cookies with melted chocolate. Makes 36 pieces.

Electric Lunchbox #90: Polenta

Polenta….in the ELB! 😱 I know, I know, but hear me out…

Polenta is a creamy cornmeal porridge that is commonly served in Italian homes and delicious served with meats and stews. I also like it with some cheese stirred in, or let it cool and harden, then slice it and fry! Any way you eat it, it is delicious!

But if you were ever taught how to make this “properly”, you might just not make it. Too many rules, too many “you HAVE to this and you MUST that”

First off, know that you can use any medium or coarse cornmeal, no need to search for one that is labeled “Polenta” – specially if you already have cornmeal in your pantry. No harm in using actual “polenta” but just letting you know that you do not have to.

You don’t have to use water if you want it more flavorful. Here I used chicken stock. of course you can use water if you want to.

Also, you do not need to keep stirring constantly. Something I am happy to discover while making this recipe as I have a lot of arm issues. So I only ask you to stir this recipe twice! Easy!

You also don’t need to add the polenta slowly, into a pot of boiling water, nor have to stir in only one direction. And you do not have to use a wooden spoon…😊

All these rules are things I’ve learned but I’ll happily share with you that I found out it’s all unnecessary. Maybe my polenta will be frowned upon by purists, but I am okay with that if more people will try it because it’s easy and accessible. Which this recipe is! I hope you try it and I also hope you’ll like my “short cut polenta” made in the ELB! No constant stirring required.

*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 chicken stock

1/4 cup corn meal

Pinch of salt

Pinch of pepper

3 ELB cups water for the base

Procedure:

1. In the big or medium ELB bowl, place the chicken stock,

2. Cornmeal,

3. Salt and pepper.

4. Stir until mixed and cover with foil.

5. Place bowl in the ELB. Add 3 ELB cups water to the base. Cover and let steam until it shuts off, about 1 hour.

6. Carefully open the ELB and remove the foil. Stir the polenta and serve hot. It will thicken as it cools so cool slightly if you prefer it a bit thicker.

* This is the texture I like for polenta. It is not gritty at all, just smooth and creamy. But if you want it thinner, increase your chicken broth or decrease your cornmeal. If you want it thicker, decrease the broth or increase the cornmeal.

*Feel free to stir in some cheese or herbs if desired. You can also add a dab of butter to make it taste richer! Yum!

Las Vegas – Bellagio Christmas Decor 2019 🎄

Missing our travels, but stayed in last year due to COVID-19. Sharing some photos of Bellagio Las Vegas’ Christmas decor 2019.

We went right after Christmas but left on the 31st….yes, got stuck when they closed the 15 due to snow storms! Our usual 4 hour drive to Las Vegas took us almost 11 hours that day! We passed through Palm Springs, Indio, and lots of places we never had been to before.

There was an actual snow storm as we were driving through the desert. Yes I thought it was dangerous but it was also quite magical.

Good thing we chose to go around than through the mountains as we do not have chains.

A memorable time, even though our butts hurt when we finally got to the hotel. 😊

We finally made it!

I hope you enjoy the photos!

Portuguese Milk Tarts (Queijadas de Leite)

Beautiful to look at and a perfect bite sized dessert, Queijadas de Leite, will be your next favorite dessert!

They’re light, just sweet enough, creamy inside, and crunchy on the outside. I can’t stop at 1…or 5!

Lucky for me these are truly easy to make and I’m pretty sure you have all the ingredients needed in your pantry and refrigerator. Easy and delicious! My perfect combination!

Makes 24 muffin sized tarts

2 cups sugar

1 cup flour

4 eggs

1/2 cup melted butter

3 3/4 cups whole milk

1 teaspoon cinnamon

3 tablespoons sugar

1. Preheat oven 400F. Grease a 12 cup muffin tray generously.

2. In a large mixing bowl, combine sugar and flour. Make a well in the middle and add eggs, butter, and milk.

3. Whisk until blended and no dry chunks remain.

4. Fill prepared muffin pans with about 1/3 cup of the mixture (about 3/4 full). Bake 30-35 minutes until tops are golden brown.

5. In the meantime, mix together 1 teaspoon cinnamon and 3 tablespoons sugar in a small bowl.

6. Remove from pans and sprinkle with cinnamon sugar mixture.

7. Cool completely. Enjoy!