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Christine: We’re still figuring things


out. We’re working on a snack box idea where the children can help themselves instead of waiting for us to get them a snack. When we’re running the boat they often have to wait a while.


Eric: Christine gets seasick, so I’ve


been doing most to the cooking. Having two pressure cookers has been a life saver and the following recipes are enjoyed by all.


Chicken Chili Verde This chili can be served with rice,


beans and tortillas or as a filling in burritos, tacos, or enchiladas. As a short cut you can make with 2-3 cups of leftover or canned chicken or turkey. 2½ lbs chicken parts 2 cups chicken stock 1½ tablespoons vegetable oil 2 onions - chopped 1 celery stalk - chopped 3 cloves garlic - chopped 2 teaspoons chili powder 1 teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon salt


1 cup canned tomatillos 1 bunch cilantro - chopped 1 7-ounce can diced green chilies - drained juice of 1 lime Bring chicken parts and stock to a


boil, reduce heat and simmer 20 minutes. When cool remove chicken from bones. Skim fat from stock with spoon. Heat oil in a large pan, sauté onions, celery and garlic, 5 minutes. Add chili powder, cumin, oregano and salt, cook 1 minute. Add tomatillos, chicken stock and green chilies, simmer 10 minutes. Add chicken, cilantro and lime juice, simmer 10 minutes. Serves 4.


Porcupine Meatballs


1½ lbs ground beef ¾ cup uncooked rice 1 onion - chopped 1 garlic clove - minced ¼ cup chopped parsley 2 tablespoons capers ½ teaspoon salt ¾ cup water


1 8 oz. can tomato sauce - divided 1 15 oz. can diced tomatoes shaved Parmesan Combine everything but water, diced


tomatoes Parmesan and ½ the tomato sauce. Roll 18 balls 2-inch meatballs.


Curried Potatoes and Tomatoes You can make this into a Greek dish


by omitting the ginger, cumin and chili and serving it with crumbled feta. 1½ tablespoons olive oil 2 garlic cloves - minced ½ tablespoon grated fresh ginger 1 onion - chopped 1 teaspoon cumin


3 tomatoes - chopped or 1 can 2 cups of peas or green beans 3 cups chopped potatoes ½ cup water fresh cilantro - diced fresh chilies to taste or ¼ teaspoon red chili flakes Heat oil, add garlic, ginger, onion,


sauté 3 minutes. Stir in cumin and tomatoes, add peas, potatoes and water. Cover and simmer until potatoes cook, about 20 minutes, or pressure cook 9 minutes. Serve garnished with cilantro


Pour water into pressure cooker and set meatballs side by side, don’t stack. Cover with remaining tomato sauce and tomatoes. Cook on high pressure for 5 minutes then let pressure drop for 7 minutes before releasing pressure. Serve with Parmesan.


and chili to taste for each person.


Potato Spinach & Leek Soup 2 teaspoons olive oil 2 garlic cloves - minced 3 cups chopped leeks 4 cups diced potatoes 4 cups vegetable stock 2 carrots - sliced 2 celery ribs - diced ¼ teaspoon red chili flakes 1lb spinach 1 red bell pepper - roasted and diced 1 tablespoon minced fresh chives 1 tablespoon chopped fresh parsley Heat oil in pressure cooker, sauté


garlic and leeks, 3 minutes. Add stock, potatoes, carrots celery and chili. Pressure cook 8 minutes. Release pressure, smash soup a little with potato masher. Stir in remaining ingredients and simmer 3 minutes. Serves 6.


To view “Jenny P’s” adventures sail to


sailblogs.com/member/jennyp. Its Seattle boat show month and Amanda will be presenting 6 exciting free seminars along with the Mahina Offshore all day Seminar on January 17th at the Boat Show University. Details on www.mahina.com


Summer Cruising is Just


Around the Corner!


Come Visit Our Booth at the


Seattle Boat Show 2011 January 21st


thru 30th go to


www.porttownsendrigging.com for a complete schedule of talks by Dan Kulin & Lisa Vizzini


Order a standing rig or lifelines during the boat show and get 10% off


Your professional rigging partner ✯ www.porttownsendrigging.com 360.385.6330


48° NORTH, JANUARY 2011 PAGE 59


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