Recipes

Check out some of these Solar Houseboat #Recipes. I will add a new one every so often.
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Vegan Savory Microwaved Oatmeal

Here is our latest favorite oatmeal. It's savory (no sugar added) and filling and yummy. (serves 2 hungry people).

1- 1 1/2 c rolled oats

cinnamon

black pepper

turmeric

fresh ginger (1/2 inch)

fresh garlic (3 cloves)

hot pepper and fresh jalapeno to taste

1 tbsp chia seeds

2-3 tbsp raw sunflower seeds

1/2 cup raw almonds

1 large tsp of miso paste

3 cups water (or 2 to one on the oats)

Put all ingredients into a large bowl and place in microwave at Power level 4 for 9 min and 99 seconds (press 999). 

Share for two when done. Here is the video. Enjoy

 

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Chicken a la Queen La-La (with Rhubarb and Rosemary)

Here's an instant pot recipe I recently invented and cooked. It was so good I wanted to share the recipe. You can modify as you see fit. 

6-8 Chicken breasts (unfrozen or mostly thawed) and cubed (1 inch cubes or so).

2 cups quinoa (dried, uncooked)

4 1/2 cups liquid (water, or a mixture of water and pickle juice)

2 cups diced rhubarb
the juice of 2 whole fresh lemons (or the equivalent in lemon juice) 

3 4-6 inch long sprigs of rosemary (or more)

freshly ground black pepper to taste

one fresh jalapeno to taste

2 tablespoons of mustard to taste
3 tablespoons (at least) of chopped/pressed/grated garlic (to taste)

3 carrots, sliced

2 onions, sliced

8-10 oz mushrooms (any kind you like) sliced

1 large 8 qt instant pot

2 packages (about 16-20 oz) organic frozen mixed veggies (any kind), optional

Directions: Place all ingredients EXCEPT the frozen veggies in the instant pot, starting with the liquids. Give it all a stir and plug in the instant pot and press Meat/Stew. This will cook for about 18 minutes, normal temperature, (you can try lowering the temperature too) and high pressure. Set the time for 15 minutes. (So if you are going manual, try 15 minutes, normal temperature, high pressure) and lock the pressure release valve after you tighten the cover on. 

When it's done, open the pressure release valve to remove the lid, and stir in the 2 packages of frozen veggies until well-mixed and serve hot. 

Note:The following photos is of reheated leftovers, so the frozen veggies colors have dulled.

 

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Chicken and Rice Noodles Stew in the Instant Pot #instantpot

Here's a quick way tasty dish with chicken and rice noodles and veggies. Basic ingredients include veggies, onion, ginger, potato, carrots, mushrooms, chicken, garlic, curry powder, black pepper and whatever else you want to add.

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Instant Pot Black Beans and Rice #blackbeansandrice #instantpot

Here's a quick way to make Beans and Rice. You don't actually have to soak the beans in advance.

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Curried Egg in Cooked Brown Rice, a Microwave Snack #snacks #curriedeggsinrice

Here's a quick snack if you have some leftover cooked rice: Take about 3/4 to 1 cup cooked brown rice and place it into a bowl, indenting the middle with your spoon. Add curry powder (see my homemade curry powder video), coconut oil (about a tablespoon), and put in the microwave for two minutes, or until most of the coconut oil has melted and the rice is warmed. Then drop an egg into the center, careful, if you can, not to break the yolk. Then back into the microwave for about a minute, remove from the microwave, and stir until the egg cooks in, and eat. Yumm.

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Turkey Burger Helper in the Instant Pot (#instantpot #hamburgerhelper)

I have been using the instant pot to cook dinner for a while. Here I have what I call Turkey Burger Helper. It's Yummy. 6 Frozen Turkey burgers, 2 c rice, 3 sliced carrots, 10 oz sliced mushrooms, 2 onions, 2 potatoes, 4 plus a little cups liquid, fresh garlic, fresh ginger, black pepper, hot pepper, mustard, curry powder.

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Apple Pie: Gluten Free and No Sugar/Sweetener Added

I just recently started baking fruit pies in our Panasonic Toaster Oven on the Solar powered Houseboat. Here is a link to a video for the Apple pie. We don't like adding sugar to our pies. We also like a wheat-free pie dough. Here is how we do it. 

Ingredients: 

Dough: 1 1/2 cups Almond Flower or ground up almonds, 2 big tablespoons of coconut oil, one raw egg, and potentially some water.

Filling: Fresh Fruit, sprinkled with cinnamon

Grind the almonds as finely as you can and add the egg, coconut oil, and a small amount ot water as necessary. Mix together to a dough in a food processor or blender. Set dough aside in the fridge for a bit or do not, if you are in a hurry. 

Press the pie dough (sticky) into a 9 inch pie pan (you can grease the pan in advance if you like). 

Slice the fresh fruit and press it into the dough until you fill the pie with fruit. Sprinkle with cinnamon and you are ready to bake.

The toaster oven is small and compact, so you don't have to cook as long there. I cooked the pie for 8 minutes at 460 degrees F, and then 25 at 355 degrees F and the pie was done.

And here's the video:

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Chilled Mint Tea

We love to drink a cool refreshing mint tea in summer. Here how to make it. 

1. Take about 4-5 stalks of fresh peppermint (you can do this with about 4 tea bags too), each stalk about 10-12 inches long. 
2. Place this into a pot of boiling water (after you turn off the heat). 
3. Let sit covered for at least an hour, and then uncover and let cool for a few hours.
4. Pour into jars and refrigerate to drink cold.

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Solar Microwave Popcorn

1. Take a microwave save bowl, and pour in 3-4 tbsp of high-temperature oil, such as canola or sesame oil. If you have a microwave popcorn bowl whose cover lets the steam escape, that would be best.
2. Sprinkle in a bit of sesame chili oil to taste.
3. Add about 1/4 cup of dry organic popcorn into the bowl.
4. Cover the bowl with a microwave safe plate, or a cover to the bowl. 
5. Microwave at the popcorn setting if you have one. If you don't have the popcorn setting, microwave for 1 minute, and shake the bowl when done and microwave again for 45 seconds or until it stops popping. Even if you have the popcorn setting, you might have to put it in for another 30 seconds or 45, until the popping stops. 
6. Remove from the oven, and uncover, and mix in 2 tbs of bragg nutritional yeast, and a tbsp of Zaa'tar, and one tsp of garlic powder. Optionally add a tbsp of curry powder. 
7. Mix it all, and then you can eat it.

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Frozen Watermelon

One of our favorite snacks was frozen watermelon. It's really easy to make,

1. Cut the watermelon in half.
2. Slice it up in rings, or semicircles, depending on the shape of the watermelon.
3. Cut the melon away from the rind and dice it up.
4. Store in a ziplock bag and freeze hard, usually overnight. 

 You can take it on walks on a hot day, or put it in a smoothie. Yum. Watermelon ice.

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Eggs, Solar Side Up

1. Pour a small amount of olive oil into a cast iron skillet. 
2. Saute garlic and hot pepper flakes, to taste.
3. After a minute or two, drop in 2-4 eggs, careful not to brake the yokes.
4. Sprinkle curry powder on the whites, around the yoke.
5. Grind fresh pepper onto each yoke and put up toast in the toaster.
6. Cook on a low heat (3 out of 7 in induction cooktop).
7. Remove from heat when the whites are solid and serve over toast.

 Cooking Garlic Eggs, Sunny Side Up on an Induction Cooktop

 

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Special Suns

These are a special version of the eggs, sunny side up. First I saute hot pepper flakes, curry powder, and crushed garlic with olive oil in a pan. Then I add thinly sliced finger potatoes and fry these quickly and then drop in the eggs, careful not to break the yoke, and then sprinkle with black pepper on the yokes and let cook until done. When you left up the eggs, the potato slices make the rays of the suns, hence the name, special suns. Serve on toast with fresh fruit on the side. 

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Chinese Mushrooms and Choy Stir Fry with Lemon Chicken

Well, of course you all know how to stir fry, but here I am, talking about a stir fry that was particularly good. I made this on New Year's Day. Now you can use whatever vegetables and mushrooms you like, but here is what I did. I stopped at the New Oriental Grocery Store in Littleton, where I purchased these unusal mushrooms (they often have them, so they are just unusual for me). 

I also purchased their regular bok choy (they have several types of choys there, and any type will do). The ones I used were on the small side, so fairly young and tender.

Into a large, `10-12 inch saucepan, I added some olive oil and a few drops of sesame chili oil (also from the New Oriental Grocery). I sprinkled a dash of hot pepper flakes too and about 2 teaspoons of roasted curry powder (any curry powder will do. The one I used has a deep dark flavor). 

Into this, I press 8-10 cloves of fresh garlic, and start to heat to saute while I cut up an onion, and then cut the mushrooms and choy. I add only the onion to the saute and cook and stir until the onion softens through.  Then I add the mushrooms and stir and cook.

Meanwhile I also dice about a pound to 20 oz of fresh chicken breast on a clean cutting board, and put this into a bowl. Into the bowl, I squeeze two lemons and add fresh ground black pepper to taste.

When the mushrooms are cooked, I add the marinated chicken and stir and cook through. 

When the chicken is cooked, I add about 1 1/2 cups of cooked brown rice to the mixture. I add a little water or pickle juice (sometimes I cook with pickle juice) and keep stirring. Then I add the choy at the end and cook just long enough to soften, and voila!

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