Now that I have added a little pressure cooker to our galley repertoire, I thought I would try a variation of my Apricot Brown Rice Pudding for breakfast. In the past I would have brought cooked brown rice onboard but I can now prepare it on the boat in the pressure cooker in 15 minutes. For this recipe though I used barley. COCONUT & LIME BARLEY BREAKFAST PUDDING Makes 2 sailor-sized portions 2/3 cups barley 1 15 oz can coconut…
Here I go again with the cold weather food, but I am really excited to find out just what this pretty little appliance is capable of… I am also trying to compile a data base of healthy tastey meals with minimal ingredients that require no refrigeration, as these make for good back-up options should we be away from fresh markets for periods of time. Tomato Pasta with Tuna & Capers 2 garlic cloves, sliced 2 tbsp olive oil 15…
Now that we have ‘tested the waters’ so to speak on egg storage aboard our boat, I am ready to have a good supply for the days onboard when we need to be more autonomous (especially for our ‘Little Loop Adventure’ next summer). I know there is a controversy about the daily egg flip method: i.e. eggs should be farm fresh & not previously refrigerated, but I have also read from other bloggers that they have been able to keep…
Most of my more recent recipes have been in the ‘comfort food’ category, but I guess in fairness to our current -42 ° C winter conditons, who could blame me. But those freshly made stove top pitas are calling to me. I’m thinking leftover grilled chicken sandwich with a fresh salad. Cucumber Tomato Chick Pea Salad 1 cup chopped tomatoes (a variety of types & colours) 1 English cucumber chopped 1 can chickpeas 2 Tablespoons finely chopped red onion 1/2…
With 10 freshly made stove top pitas on hand I feel compelled to create. (to be honest Francois is looking longlingly at them already envisioning his first trial as my official taste tester) One of my favourite pizzas is the Margherita very simple and fresh… minimal ingredients (as least the way I make it)… requires no special recipe… Pizza Margherita for Two Two Stove top pitas Drizzle pita with olive oil Sprinkle with a sliced garlic clove & several…
Let me begin by saying my partner/Captain is a bread-lovin’ Frenchman. Bread with breakfast Bread with lunch Bread with dinner …and all the in between (with wine, cheese or just by itself) I came across this blog post from Sailing Chance a while ago and thought – wow – I can do this. and… Pitas = BBQ pizza (Captain’s second favourite food) I am spoiled at home having a bread machine… just throw everything in, press the setting and ‘voila’…
I’ve never been very successful in cooking pork chops. They usually turn out dry and hard, so I thought I would try brining. I have cooked juicy chickens with this method so why not other meats? There is no particular formula No precise proportions Just start with the following: 1/4 cup sea salt 4 cups water The rest is your choice. This time I used sliced garlic, bay leaves & fresh thyme. Other options might be lemon…
When I first saw the title for this recipe I thought isn’t all shrimp cocktail the same? I have to now admit that this was indeed the best I’ve had… It’s due in part to the seasonings but the passive cooking is what makes them succulent… Best Shrimp Cocktail 2 pounds deveined (shells removed and tails left on) – I used Jumbo Tiger shrimp 3 tablespoons salt 10 sprigs fresh thyme 3 bay leaves 2 teaspoons black peppercorns 1/2 teaspoon…
This past summer I used to bring quantites of cooked brown rice and other cooked grains onboard. I kept them refrigerated in 2-cup sized food bags for a quick easy addition to supper after a long day of sailing. Someday it may be useful to have a Pressure Cooker onboard for longer trips (oh the evergrowing list of galley ‘necessities’) This is another example of the benefits of cook-once-eat-twice …a bit of effort the first time – very little for…
I was thankful that there was some polenta leftover from my first pressure cooker attempt last night…. Cook once – eat twice I sliced the remaining bits of polenta, heated some compound butter in the pan, fried until crispy brown on both sides. Served with a drizzle of maple syrup… The perfect combination of savoury with a hint of sweet.