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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning > Menu Planning
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Topic Review (Newest First)
05-27-2004 04:33 AM
oz_hole
Menu Planning

Check out these Men''s Health books: "A Man, A Can and a Plan" or "A Man, A Can and a Grill". Pretty interesting and healthy recipes using canned goods.
Oz
01-26-2003 06:17 AM
slynn
Menu Planning

I use my pressure cooker extensively. Might I suggest the book "Cooking under pressure". In addition to one pot meals, I''ve cooked cheesecakes and even bread. I would not leave home with out that book or the cooker. I have 2 pressure cookers, one I''ve had for over 20 years, the other a small one, picked up at a goodwill store for about 5 bucks that was never used and still in the box!
01-16-2003 11:45 AM
mollycr
Menu Planning

You can purchase quality canned meats from:

werlingandsons.com

brinkmanfarms.com

These will last 2 years.
01-14-2003 07:46 AM
sehopkins
Menu Planning

The most valuable tool I have for good boat meals resides in my kitchen at home--a vacuum packager. They''re available at Costco. I prepare almost all of our dinners in advance of the trip, freeze, and vacuum package. Everything goes into the ice box already frozen, helping the ice box hold over far longer. All cheese and sliced meats are vacuum packaged in meal-serving sizes so the remainder stays sealed and fresh (and DRY) for days. They are also great for boil-in-bag reheating, saving a tremendous amount of time washing pots and pans. You can''t vacuum seal liquids (it gets sucked into the machine), so pour soups and stews into the bags, freeze with the bag open, then vacuum seal. I''ve done an entire pot roast dinner for eight this way and just threw in the potatoes on the boat. Vacuum package coffee, tea bags, matches, clothing, shoes, cookies, batteries, a handheld GPS, anything you want to stay dry and fresh until use. Throw them in the bilge if you like, it won''t matter. Seal packaged frozen vegetables (or freeze your own) and never find them soaked in the bottom of the ice box. Get all your chicken or tuna salad ingredients chopped and mixed, vacuum seal, and all you have to do is add mayo when you''re ready to eat. Make extra servings when preparing your shore meals, vacuum seal the left overs, store in the freezer, and you have an entire selection with no additional work when you''re headed for the boat. The possibilities are endless. It''s the best $150 investment I ever made and has easily paid for itself by eliminating food waste. We eat very well on our boat!
11-12-2002 12:22 PM
Sunspot Baby
Menu Planning

We have just acquired a 4 qt. pressure cooker, and the first "one pot" meal we tried was pretty nice. This is my first message on a Sail Net Board, so hope this isn''t too long

Acapulco Chicken
3 thick whole boneless breasts
¼ cup olive oil
3 tablespoons brown sugar (2 if coconut is sweetened)
1 teaspoon ground cinnamon
½ teaspoon grated ginger (I used lots more close to 1 Tbsp.)
1 ½ cups orange juice
1 cup rice
½ cup raisins
½ cup of bitter orange marmalade (I used ½ marmalade and ½ habanero jelly)
½ cup flaked coconut
Salt and pepper to taste (about ½ tsp. Salt, and ¼ tsp. Pepper)…added before cooking

Directions: In saucepan, heat orange juice, raisins and marmalade until marmalade melts. Remove from heat and set aside. Cut up chicken into 1" chunks. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown. [Note: I browned the chicken and it was almost dry in the final dish. Next time, try not browning.] Add the orange juice mixture plus the brown sugar, cinnamon, ginger and rice. Close lid, bring to high pressure then lower heat on stove and cook for 10 minutes. [Note: To thoroughly cook the chicken, since the browning step was omitted, and to get the rice a little more done, increase cooking time to 11 minutes]. Remove from heat and release using cold water release method according to manufacturer’s directions. Open, stir, taste and add salt and pepper to taste.

Made this on 11/1/02. Quite good. George suggests next time adding a can of Hatch green chiles, instead of using up valuable habanero jelly. See other notes incorporated in recipe.


11-07-2002 04:28 AM
Alta
Menu Planning

http://foodsafety.wsu.edu/factsheet.asp?pid=69

THE ABOVE WAS FOUND AT YOUR SUGGESTED WSU
SITE AND MENTIONS A SOLAR PANEL AS A TOOL FOR
DRYING FOODS.
05-23-2002 09:15 AM
sailor582002
Menu Planning

Variable pressure is required and I don''t know of anything that requires 15lbs of pressure. I have a big Presto pressure cooker. Presssure cookers can have either h pressure guage or with the weights that were mentioned at 5-10-15 lbs. Either one requires frequent monitoring of the pressure which can be regulated by the amount of applied heat. Both have their advantages and disadvantages. My cooker will hold 7 quarts and 7 pints all at once IF wide mouth jars are used (they''re just a little shorter). I think I paid about $100 for the cooker. There are some really heavy duty and heavy money cookers available, but the Presto works just fine.
05-21-2002 11:43 PM
MaryBeth
Menu Planning


If your family is not averse to it, corned beef and cabbage is an excellent supper that always fairs wells with people I know, as far as canned meat dinners go. And cabbage can stay good in the fridge or an icebox for 2 weeks or more, so you can serve it at the end, but it is still a hearty meal. (I have saved it til about the end of a storm front while offshore, and has had great reception from the crew, many of whom felt sick during much of the voyage, but who wolfed down my cooking when the water calmed.)

Lately there are meats, steaks and even fish, that are vacuumed packed to insure freshness. You can find these readily in the supermarket, wish they had these a few years ago! Surely a nice grilled swordfish (I saw vacuum packed swordfish in the market just the other day) drenched with citrus (orange doesn''t go bad) with a lovely grape tomato and olive oil and basil and mandarin orange (from a tin) salad would be a lovely dinner.

As for the rice, you can do things to make the rice much more interesting. Instead of opening the tin of chili beans, add a tin of mushrooms, or a bay leaf in the water, or a bunch of basil, or a pinch of saffron. Or use couscous instead of rice. Couscous with curry powder or some tinned oysters is much more interesting than beans and rice. And you are talking to a girl who has eaten many, many meals of beans and rice (during the years as a poor college student) and has come to expand on the concept.

You don''t mention if your other 2 are smaller kids. If they are, give them the cereal they love for breakfast and make the evening an omelet supper on your last night out. Fresh eggs stay well preserved. The most little kids like is cheese and mushrooms. If your''s are akin to it, buy a bell pepper, which also stays good for at least 2 weeks. Or, needless to say, an onion. Have breakfast for supper! And egg in bread (where you cut a hole in bread and drop the egg in, then fry the thing) is a standard kid pleaser.

Anyway, for 10 days out, you should not have a problem, unless your kids are picky eaters. One of the things I had to make from necessity offshore is now one of my son''s favorite dishes- chicken and gravy and mash. I cooked some chicken, added a brown gravy packet mix, mixed some dehydrated mashed potato mix into the pan and put it into the oven for about 20 minutes. It comes out like a chicken and gravy dish with the mashed potatoes already there. It does taste great. Looks like a sad shepherd''s pie, but what the hey.

As someone who has had to cook for at least two weeks on delivery boats, and has had to prepare meals on private vessels, you can always do something that appears fresh and nice and appealing. Believe me, even if all the ingredients come from cans in the cupboard.

Best of luck,
MaryBeth



05-21-2002 04:56 PM
sailorman_10
Menu Planning

most pressure cookers allow you to vary the pressure by changing the weight on the steam exhaust. Your weight probably has a 15lbs stamped on it. You can get a smaller weight that will be for 5 or 10 lbs.
05-21-2002 03:03 PM
a_oros
Menu Planning

Sailor582002 -
Little off task from the original question, but what kind of pressure cooker do you have? I''m reading all sorts of different things that you need a variable pressure, pressure cooker in order to do meats and fruits/veggies. Presently I have one (from e-bay, great price) that is a constant 15 lbs pressure. From the sounds of it, I can''t can fruits or veggies unless I have a 5, 10, 15 lb variable cooker. Does this sound right?
Thanks,
Amy
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