ENJOY SOME OF OUR FOOD THOUGHTS
As promised some food ideas that we have tried and are trying as we feed our tummies. Remember we do not have the usual things so improvise alot, which makes it more creative and also sometimes more economical. We are learning to appreciate our blessed life in CANADA!
Old-Fashion Baked Beans
Serves 4
Old-fashioned baked beans were a traditional dish in my family and have become a stable here on the Whiteshell II. Our pressure cooker makes it easy and fast, cutting the cooking time down to 40 minutes.Serves 4
| 2 cups (500 ml) dry beans pinto, or navy white beans ) lots of ground pepper 1 large onion, diced 1 clove garlic, minced 1 3/4 cups (400 ml) water | 2 fl oz (80 ml or 1/2 small can) tomato paste or whatever tomato product you have on board. Pork if you have it-chopped 3 tablespoons (45 ml) brown sugar 2 tablespoons (30 ml) molasses 1/2 teaspoon (2.5 ml) prepared mustard |
Directions:
Rinse and then soak the beans in water overnight. (An older sailor told me the more you drain them the more the "fart factor" is removed.) Add all ingredients except the beans to the pressure cooker. Stir. Then add the beans. Bring to a boil. Stir and then lock the lid on the pressure cooker. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve with whole wheat bread.
Suggested time for fast 15 psi pressure cookers: Cook for 40 minutes on high pressure.
French Onion Soup
Makes about 6 cups
| 5 medium onions, thinly sliced 4 tablespoons (60 ml) butter 6 cups (1.4 l) beef or chicken stock, or a mixture of both 1/4 teaspoons (1 ml) freshly ground pepper | 2 tablespoons (30 ml) dry white wine 6 slices bread, lightly toasted 1/2 cup (125 ml) grated parmesan cheese |
Directions:
Melt the butter in the pressure cooker, add the onion slices and cook very slowly for about 20 minutes until golden. Add the stock, pepper and wine. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3], and remove the lid. Serve in soup bowls with a slice of toasted bread on top and sprinkled with the cheese.
Suggested time for fast 15 psi pressure cookers: Cook for 15 minutes on high pressure.
A hearty soup for a cold winter's night.
| 2 tablespoons (30 ml) olive oil 2 medium onions, chopped 3/4 lb (340 g) lentils, washed 6 cups (1.4 l) water 1 lb (450 g) can whole tomatoes 4 garlic cloves, unpeeled | 1 bay leaf 1/2 teaspoon (2 ml) crushed allspice 6 tablespoons (90 ml) vinegar 4 pre-cooked breakfast or Italian sausage (optional) Salt and freshly ground pepper 4 small whole potatoes, peeled |
Directions:
Heat the oil in the pressure cooker and sauté the onion until wilted. Stir in the lentils and sauté 10 minutes more, and then add the water. Lock the lid in place and bring to pressure, then lower heat and cook for 8 minutes. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.
Add the tomato, garlic, bay leaf, allspice, vinegar, sausage, salt, pepper and potatoes. Lock the lid in place and bring to high pressure again, then lower heat and cook for 7 additional minutes. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Discard the bay leaf and serve.
Suggested time for fast 15 psi pressure cookers: Cook for 8+7 minutes on high pressure.
Potato, Leek and Pea Soup
Serves 4
Serves 4
| 2 tablespoons (30 ml) canola or olive oil 1 medium onion, finely chopped 4 leeks, well washed and finely chopped 1 lb (500 g) potatoes, cubed 1 cup (250 ml) peas 2 tablespoons (30 ml) minced parsley | 1 cup (250 ml) milk 4 cups (1 l) chicken or vegetable stock or water Salt and pepper to taste Croutons (optional) |
Directions:
Sauté leeks and onions in oil in the pressure cooker until softened. Add the potatoes, peas and parsley. Stir in the milk and stock and season with salt and pepper. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3], remove the lid and allow to cool slightly. Place ingredients into blender or food processor. Puree until smooth. Serve hot or cold, sprinkled with croutons.
Suggested time for fast 15 psi pressure cookers: Cook for 10 minutes on high pressure.
Herb "Roasted" Chicken
Serves 4
Quick cooking and a minimal amount of liquid produce this juicy, tender and flavorful chicken dish. If possible, use fresh herbs for a more assertive fragrance.Serves 4
| 3 tablespoons (45 ml) canola oil 3 lb (1.4 kg) chicken, cut into pieces 3 medium tomatoes, sliced 1/4 cup (60 ml) parsley, chopped 1 1/4 cup (300 ml) chicken stock | 1 tablespoon (15 ml) fresh rosemary 1 tablespoon (15 ml) fresh sage, chopped Cooked brown or rice white, hot Parsley, chopped Salt and pepper to taste |
Directions:
In the pressure cooker, add canola oil and brown chicken on all sides. Remove chicken and sauté onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve with either brown or rice white.
Ginger Chicken
Serves 4
| 3 lb (1.4 kg) chicken, cut into pieces 3 tablespoons (45 ml) canola oil 1 large piece of ginger, finely grated 1/4 cup (60 ml) citrus juice or fresh squeezed limons. | 1/4 cup (60 ml) l soya sauce 1/4 cup (60 ml) water Salt and pepper to taste |
Directions:
In the pressure cooker, add canola oil and brown chicken on all sides. Remove chicken and sauté onions until golden brown. Sprinkle the chicken with the onion and the ginger. Mix well, and then add juice, soya sauce and water. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add salt and pepper to taste.
Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.
Chicken Fajitas with a Spanish Twist
Serves 4
Serves 4
| 1 tablespoon (15 ml) canola oil 1 lb (450 g) boneless, skinless chicken breasts, cut into 1 cm (1/2 inch) pieces 2 large onions, chopped 8 garlic cloves, minced 1 sweet red pepper, cut into thin strips 1 - 15 oz (440 ml) can diced tomatoes | 1/2 cup (125 ml) raisins 1 sweet red pepper, finely chopped 1 mild chili pepper, seeded and finely chopped 1 stick cinnamon 1/4 teaspoon (1 ml) crushed red pepper flakes 6 black olives, sliced (optional) 8 corn tortillas, warmed |
Directions:
In the pressure cooker, heat oil and sauté chicken, onions and garlic over medium-high heat until chicken are lightly browned. Stir in the tomatoes, raisins, sweet peppers, chili pepper, and cinnamon.
Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] for 5 minutes, then release remaining pressure using the quick release method [2] or automatic release method [3] and remove the lid.
Discard the cinnamon. Stir in the flour, red pepper flakes, and olives (if using). Heat the mixture until thickened (2-5 minutes).
Spoon chicken mixture onto warm tortillas, roll and serve.
Suggested time for fast 15 psi pressure cookers: Cook for 5 minutes on high pressure.
Herbed Pork Roast
Serves 4
Simple, with herbs.Serves 4
| 1 1/2 lb (700 g) boneless pork loin 1 tablespoon (15 ml) olive oil 3 medium potatoes, peeled and cut into 1" (25 mm) cubes 1 clove garlic, lightly crushed and peeled 1 teaspoon (5 ml) thyme | 1 teaspoon (5 ml) crushed rosemary 1/2 teaspoon (2.5 ml) basil 1/2 teaspoon (2.5 ml) marjoram 1/2 cup (125 ml) chicken stock or water Salt and pepper |
Directions:
Sprinkle the pork with salt and pepper and hit with the heel of your hand so that it adheres. Heat the oil in the pressure cooker and brown the potatoes over high heat until golden. Remove and reserve. Place the pork roast in the pressure cooker (add a little more oil if necessary) and brown well on all sides. Add the crushed garlic and cook a minute, then sprinkle all the herbs over the pork. Pour the broth in around the meat.
Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add the potatoes, lock lid into place and bring to pressure again. Continue pressure-cooking another 5 minutes.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 14+5 minutes on high pressure.
Beef Stew (Sweet)
Serves 2-3
Compare the 30 minutes for pressure-cooked beef stew to the 8 hours for beef stew in a slow cooker. The addition of sweet potatoes and parsnips makes this a sweet beef stew. For less sweetness, substitute turnip or rutabaga for the parsnip. (We don't find parsnip or rutabaga here)Serves 2-3
| 1 lb (450 g) stewing beef cut into 1" (25 mm) cubes 2 tablespoons (30 ml) canola oil 1 large onion, minced 2 cloves garlic, minced 5 medium carrots, 1/2" (15 mm) pieces 1 large potato, 1/2" (15 mm) cubed 1 large parsnip, 1" (25 mm) pieces 2 cups (500 ml) frozen peas | 1 sweet potato, 1" (25 mm) pieces 1/2 cup (125 ml) tomato sauce 1/2 cup (125 ml) dry red or white wine 2 bay leaves 1 teaspoon (5 ml) dried thyme 1 teaspoon (5 ml) Worcestershire sauce 1/2 cup (125 ml) water Salt and pepper to taste |
Directions:
Heat the oil in pressure cooker and sauté the onion and garlic. Add meat and brown well on all sides lifting meat frequently with a long wooden spoon to prevent sticking—about 2 to 3 minutes per side. Add extra oil as needed. Add the rest of ingredients and stir.
Lock lid into place and bring to pressure over medium heat, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Stir and add the frozen peas.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 30 minutes on high pressure.
Sweet-Sour Beef Spareribs
Serves 4
As good as or better than any you are likely to find in a Chinese restaurant.Serves 4
| 3 tablespoons (45 ml) vegetable oil 3 lb (1.4 kg) lean short spareribs cut into serving pieces | |
Sweet-Sour Sauce | |
| 3 tablespoons (45 ml) soy sauce 2 tablespoons (30 ml) brown sugar 3 tablespoons (45 ml) honey 3 cloves garlic, minced 1/4 cup (60 ml) ketchup | 2 tablespoons (30 ml) onion, minced 2 tablespoons (30 ml) apricot marmalade or fresh orange 2 tablespoons (30 ml) cider vinegar 2 tablespoons (30 ml) fresh squeezed lemon 1 teaspoon (5 ml) hot pepper sauce, or to taste |
Directions:
In a small bowl combine all the sauce ingredients. Heat the oil in the pressure cooker until very hot, and then add as many ribs at a time as will comfortably fit, and brown well. Pour off all fat, and then stir in the sauce.
Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] and remove the lid.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure for grilling ribs or 20 minutes for stewing ribs.
Spicy South of the Border Chili
Serves 6
Chili is a nutritionally sound and complete meal. You can make it more or less fiery by adjusting the amount of chili powder used.Serves 6
| 2 tablespoons (30 ml) olive oil 2 medium onions, chopped 3 garlic cloves, minced 1 1/2 lb (700 g) ground beef 2 teaspoons (10 ml) ground cumin 2 tablespoons (30 ml) chili powder, or to taste 1 1/2 teaspoons (7.5 ml) oregano 1 bay leaf | 2 teaspoons (10 ml) celery seed or fresh celery Salt to taste 1 tablespoon (15 ml) flour 1 1/2 cups (375 ml) crushed tomato 1 cup (250 ml) beef stock 1 1/2 cups (375 ml) cooked pinto or red kidney beans |
Garnishes | |
| Parmesan Cheese Finely chopped onion Shredded lettuce/cabbage | |
Directions:
Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted. Add the beef and cook until it is browned. Mix the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour. Stir in the crushed tomato and beef stock.
Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Remove the lid and add the beans. Cook uncovered for 5 minutes. Serve in bowls, passing the garnishes separately.
Suggested time for 15 psi pressure cookers Cook for 15 minutes on high
Mom's Rice Pudding
Serves 4
Creamy and comforting resplendent of memories of my mom!!! It's preferable to eat it the same day or the rice may become chewy.Serves 4
| 1 tablespoon (15 ml) butter 1/4 cup (60 ml) long grain rice 2 cups (500 ml) milk 1 cup (250 ml) water 1/3 (75 ml) sugar | 1/2 teaspoon (2 ml) salt 1 egg 1/4 cup (60 ml) evaporated milk 1/2 teaspoon (2 ml) vanilla Cinnamon |
Directions:
Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the fresh milk and water, and then stir in the sugar and salt. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the natural release method [1] and remove the lid.
In a small bowl mix together the egg, evaporated milk and vanilla. Stir in a little of the hot liquid from the pressure cooker, then add the mixture to the pressure cooker. Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding just barely begins to bubble. Remove immediately from the heat. Cool 10 minutes, stirring occasionally.
Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with cinnamon.
Suggested time for 15 psi pressure cookers Cook for 12 minutes on high pressure.
Bread Pudding
Serves 6
Your bread must be at least a day old and thoroughly dry to make a successful bread pudding. Nothing gets wasted on board the WhiteShell so this is a favorite recipe as the bread gets dry very quickly.Serves 6
| 1 tablespoon (15 ml) butter 4 slices day-old bread, crusts trimmed, cut in cubes 1/2 cup (125 ml) golden raisins 1/2 cup (125 ml) chopped walnuts Zest of 1/2 orange, in very thin julienne strips 1/2 cup (75 ml) packed light brown sugar | 1/4 teaspoon (1 ml) salt 1/2 teaspoon (2 ml) cinnamon 2 cups (500 ml) warm milk 2 eggs, lightly beaten 1/2 teaspoon (2 ml) vanilla 3 cups (750 ml) water Cinnamon |
Directions:
Butter a 1.5 litre (5-6 cup) soufflé dish or bowl that fits loosely into the pressure cooker. In another bowl combine the bread, raisins, walnuts and orange zest. And in another bowl mix the brown sugar, salt, cinnamon, milk, eggs and vanilla. Pour the milk mixture into the bread mixture and then transfer to the buttered soufflé dish. Cover soufflé dish tightly with foil. Pour the water into the pressure cooker. Place the soufflé dish in the pressure cooker steamer basket and lower into the pressure cooker.
Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the quick release method [2] or automatic release method [3] and then keep the pressure cooker closed for 20 minutes. Remove the lid and take out the soufflé dish. Loosen the foil and cool.
For more colour, run under the broiler. Sprinkle with cinnamon and serve warm with whipped cream.
Suggested time for 15 psi pressure cookers Cook for 20 minutes on high pressure.
Creamy Cheesecake with Fruit Glaze
Makes one 7-inch cheesecake
A first rate cheesecake with a lemon essence—so quick to put together.Makes one 7-inch cheesecake
| 1 tablespoon (15 ml) butter 4 tablespoons (60 ml) bread crumbs or cookie crumbs Two 8-oz (225 g) packages of cream cheese 3/4 cup (175 ml) sugar 1/4 cup (60 ml) heavy cream 2 teaspoons (10 ml) vanilla | 2 teaspoons (10 ml) grated lemon zest 2 tablespoons (30 ml) flour 6 tablespoons (90 ml) sour cream 2 eggs 2 egg yolks 2 cups (500 ml) water |
Directions:
Butter a 7 inch spring form mold or other suitable baking dish. Sprinkle with bread or cookie crumbs and set aside. Blend the cream cheese, sugar, cream, vanilla, lemon zest, flour, and sour cream. Beat in the eggs and egg yolks, and pour the entire mixture into the mold.
Center the uncovered pan on a 24" (60 cm) long piece of aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Scrunch up the ends of the length of foil and bring them together over the pan to create a handle. Set the trivet in the pressure cooker and pour in the water. Lower the foil-covered mold into the pressure cooker and place on the trivet.
Lock the lid of the pressure cooker in place and bring to pressure, then lower heat and cook for the suggested time. Remove from heat and allow the pressure to release using the natural release method [1].
Remove the pan from the pressure cooker using the foil handle. Loosen the foil, cool, then chill for at least 4 hours or overnight. Before serving, arrange fruit or spread fruit preserves in a thin layer over the cheesecake. Release and remove the rim of the spring form pan.
Suggested time for 15 psi pressure cookers Cook for 30 minutes on high pressure.
Lemon Cheesecake
Makes one 7-inch cheesecake
Makes one 7-inch cheesecake
| 2-3 tablespoons (30-45 ml) butter 1 cup (250 ml) graham wafer crumbs* 12 oz (340 g) cream cheese, at room temperature 1/2 cup (125 ml) sour cream 1/2 cup (125 ml) sugar 2 large eggs | 1 teaspoon (5 ml) lemon juice 1 teaspoon (5 ml) grated lemon zest 1/2 teaspoon (2 ml) vanilla extract * alternatively, chocolate wafer crumbs or animal cracker crumbs |
Directions:
Set a trivet in the pressure cooker and pour in 500 ml (2 cups) of water.
Crush the wafers and combine with butter. Press the mixture across the bottom of a 7-inch springform pan. Set aside.
Combine the cream cheese, sour cream and sugar in a medium-sized bowl. Mix until smooth. Add the eggs, lemon juice, lemon zest and vanilla extract. Pour the mixture over the crust in the springform pan.
Center the uncovered pan on 60-cm (24-inch) long piece of aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Scrunch up the ends of the length of foil and bring them together over the pan to create a handle. Set the foil-wrapped pan it onto the trivet. Lock the lid of the pressure cooker in place and bring to pressure, then lower heat and cook for the suggested time. Remove from heat and allow the pressure to release using the natural release method [1] for 10 minutes. Then, gently release any remaining pressure and remove the lid, tilting it away from you to allow steam to escape.
Remove the pan from the pressure cooker using the foil handle. Untwist the hand and lift off the foil top with kitchen tongs. If there is a small pool of condensed water in the middle of the cake, blot it up with a paper towel. Cool to room temperature, cover and refrigerate for at least 4 hours or overnight. Before serving, spread fruit pie filling in a thin layer over the cheesecake (alternatively, serve it plain or with fresh fruit). Release and remove the rim of the spring form pan.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 20 minutes on high pressure.
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