Category Archives: Recipies

Cruising Recipies

Thai Shrimp Curry

This is a wonderful recipe as it is so quick and easy.  The prep takes longer than the cooking, thanks to my favourite kitchen gadget – the pressure cooker.  Like many of my go-to recipes, this freezes well.

  • chopped onion
  • diced jalapenos (to taste)
  • 1 cup basmati rice
  • 1 can coconut milk
  • Fish sauce (to taste)
  • Thai curry paste (to taste)
  • 1/2lb shrimp
  • oil

Heat the oil in a pressure cooker.  Add the onions and jalapenos and sautee for one to two minutes.  Add the basmati rice and stir to absorb the oil.  Stir in the coconut milk, fish sauce (I use about 1 tbsp.) and curry paste (I use about 1 tbsp.).

Bring to a boil and add shrimp.  Seal pressure cooker and cook at high pressure for three minutes.  Remove from heat and allow natural pressure release for seven minutes.  Quick release any remaining pressure and serve.

Serves 4.

 

Advertisements

Turkey Chilli

I love to use the pressure cooker, as it saves on fuel and time.  With only one burner being used, it does not heat up the cabin too much.  This chilli recipe is simple to make, and is enough for 6 people.  I make this amount and then freeze the extra portions.  It reheats really well!  Another tip with this recipe – I hate to waste any thing so I throw the bones in too.  The last bits of meat fall off after cooking and who wouldn’t want that flavor!

  • 2 turkey thighs, skinned and diced
  • chopped onion
  • diced jalapenos (to taste)
  • 1 can chilli beans (I like chilli black beans with jalapenos and lime)
  • 1 can garbanzo beans
  • 1 can southwestern corn
  • 1 cup brown basmati rice
  • 1 cup water
  • oil

 

Heat the oil in a pressure cooker. Sautee the onions and jalapenos for one to two minutes, then add the turkey.  Cook for a further two minutes, then add the beans, corn, water and rice.  Stir.

Bring to a boil, then seal the pressure cooker.  Cook under medium pressure for 25 minutes, then remove from the heat and allow natural pressure release.

Crispy Fried Fish

This is a quick & easy dish, with lots of flavor.  Potato flakes come will different herbs and spices in, so you can change up the coating to suit the fish and your personal taste.

  • 4 Fish Fillets
  • 1/2 pack dried potato flakes
  • 1 egg, beaten
  • flour
  • olive oil

 

Lightly coat the fish with flour.  Dip & coat in the egg.  Coat with potato flakes.

Heat 2 tbsp. olive oil in a pan.  Shallow fry until coating is crisp and has a good colour. (With flounder fillets, this takes about 2-3 minutes each side.

Serve with sweet potato fries, peas and tartar sauce.