Healthy

VALENTINE – Chocolate Cream Pie

Its no secret its been a long several years of pandemic covid 19 stresses. Some of us have had to learn to cook, eating out has not been a safe option and grocery shopping a whole new learning curve. Who would have thought you would be picking up your groceries in a grocery store parking lot. With Valentines Day and Easter on its way, I wanted to share one of our family’s favorite chocolate pie recipes.

CRUST:

40 graham crackers (10 full cracker sheets)

2 Tablespoons sugar (coconut sugar is also a good replacement for sugar)

2 Tablespoons butter softened

1 large egg white ( 1 use Bob’s Redmill egg replacer-1 Tablespoon)

Filling:

2 Cups almond, oat or soy milk (can use fat free milk also)

2/3 Cup sugar (I substitute 1/2 cup maple syrup)

1/3 Cup unsweetened cocoa

3 Tablespoons cornstarch

1/8 teaspoon salt

1 large egg ( 1 use Bob’s Redmill egg replacer-1 Tablespoon)

2 ounces semisweet chocolate, chopped

1 teaspoon vanilla

Whipped Cream or a dairy free whipped cream

3/4 teaspoon grated chocolate for garnish

Directions

Step 1 Preheat oven to 350°.

Step 2 To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.

Step 3 To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

Step 4 Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate.

The substitutes I have given you will make a delicious chocolate-cream pie without the guilt. Both versions are delicious.

The original recipe is from Cooking Light November 1999.

Thank You for following my blog, please check in next week a update of our Boon Docking location and the View Navion Motorhome Rally!!!

Cheers from Liz

Florence Oregon – 2021 Road Trip Adventure

Our oldest daughter is getting married on June 26, 2021. So what do we do, we make a RV adventure trip out of it. Well we have to drive from Bend, Oregon to Central California right, so why not RV our way to the wedding. We packed our trailer and decided our first stop would be Florence, Oregon, yes right on the beautiful Oregon coast. What I didn’t tell you was that we left 28 days before the wedding so we could explore our way down the Oregon coast to Napa Valley and then to Waterford, California. Hey its a wedding, so lets make it fun, right.

Why not make a travel adventure out of an upcoming family wedding? This idea spurred us into loading up the trailer, and leaving three weeks earlier than the official wedding date. Hey, y’all! This is an adventure and it is time to start having fun again! So, we left home on May 31, 2021 and headed to our first shake down stop in Florence, Oregon for five whole glorious days…….

We are camped at the Elk’s camp ground, just outside Florence, about a mile out of town. Note – must be a member to use their facilities. The camp ground itself is very clean, quiet, and well maintained. The camp hosts are super friendly and helpful. Sites are multi sizes, lots of pull-thru sites and back-in sites for larger rigs. At $25.00 a night its pretty reasonable and includes water, electric and a state of the art dump station. The restrooms are extremely clean, including very nice showers with lots of hot water. Bonus! Each site is separated by greenery and oversized shrubbery, which makes for lots of privacy. I would say its has a very geriatric vibe. Honestly our grand children would be bored here, not much to do for kiddos but the beach is only 1 mile away, so that’s a plus.

Speaking of beach’s, if tide pools are your thing, this is the place. From Seaside, Oregon towards the California border at Brookings there are 27 Oregon Coast Rocky Intertidal Sites to explore. Oh, what fun! I’ll name you a few of our favorites:

Yachats State Recreation Site

Cape Perpetua

Strawberry Hill

Our very favorite is Bob Creek – lots of agates, star fish, crab and sea anemones. Also great for whale watching!

Walking the streets of Florence and the fun shops is a must and I would highly suggest having lunch or dinner at Homegrown for a delightful experience. Everything is made fresh, homemade, local, and organic…so delicious! We ordered the fish tacos and a chia seed burger with a side of the best clam chowder we have ever had, hands down.

Our next stop is Alfred A. Loeb State Park.

Stay tuned for more adventures…

Cheers from Just Around The Bend – Jeff and Liz

Spinach, Chicken Tortilla Bake

I have been preparing this dish for many years and it is still one of our favorite go-to casseroles! Besides being healthy, it is delicious, nutritious, and pretty quick to assemble. It was originally a Weight Watchers recipe, that I received at a Weightwatcher’s meeting, over ten years ago. Now the tricky part; since we have decided not to eat meat anymore, I needed to tweak this favorite recipe to remain as good as the original, yet stay in our vegan guidelines. It was actually not difficult at at all! After a few tries, I accomplished the vegan conversion and again received a big thumbs up from Jeff. Serving size for this casserole is 8… well not in this house-hold… 6 maybe, with a vegetable, or a side salad. The original Weightwatcher’s recipe is simple, yet so good, that I am going to give you both versions. The Weightwatcher’s version is called: ” Spinach, Chicken Tortilla Bake.” If you eat meat, try this version, it is so good. However, if you are a vegetarian or vegan you will not be sacrificing any flavor if you try the vegan version. Heck, try both!

Spinach, Chicken Tortilla Bake

Ingredients

1 1/2 Cups of roasted chicken

1 Cup Uncooked spinach chopped

1/2 Cup cilantro chopped

1 Cup Herdez Salsa Verde

1 1/2 Cups fat free ricotta cheese

6 mission carb balance whole wheat tortillas – fajita size

2 ounce (1/4 Cup) Monterey jack cheese shredded

1/3 Cup Diced Green Chilies )1 small can)

INSTRUCTIONS

Toast tortillas in a dry skillet until toasty, set aside. In a medium bowl mix chiles, salsa verde and ricotta cheese together. Place 1/2 cup of the Salsa Verde mixture in the bottom of a 8 X 8 inch casserole dish, spread evenly. Layer, toasted tortillas, chicken, spinach and additional salsa verde mixture. Should make 3 layers. Top with the shredded Monterey jack cheese. Bake at 350 degrees for about 30 minutes. Top with sour cream and salsa or any of your favorite toppings

Now for the Vegan version (and believe me its super good also).

Vegan Spinach, “Chicken” & Tortilla Bake

Ingredients

1 1/2 Cups of beyond burger or any vegan meat substitute you desire

1 Cup Uncooked spinach chopped

1/2 Cup cilantro chopped

1 Cup Herdez Salsa Verde

1 1/2 Cups extra firm tofu – drained well and crumpled

6 mission carb balance whole wheat tortillas – fajita size

2 ounce (1/4 Cup) Vegan Monterey jack cheese shredded

1/3 Cup Diced Green Chilies )1 small can)

1/3 Cup sliced black olives

INSTRUCTIONS

Toast tortillas in a dry skillet until toasty, set aside. In a medium bowl mix chiles, salsa verde, sliced black olives and firm tofu together. Place 1/2 cup of the Salsa Verde mixture in the bottom of a 8 X 8 inch casserole dish, spread evenly. Layer, toasted tortillas, chicken, spinach and additional salsa verde mixture. Should make 3 layers. Top with the shredded vegan Monterey jack cheese. Bake at 350 degrees for about 30 minutes. Great topped with salsa.

NOTE: I HAVE TRIED THIS CASSEROLE WITH CORN TORTILLAS AND IT WORKS FINE, JUST MAKE STRIPS OF THE TOASTED TORTILLAS TO LAYER WITH (USING THE WHOLE TORTILLA MAKES SERVING MORE DIFFICULT AND MESSY). I FIND IT BETTER TO SLICE THE TOASTED TORTILLAS IN WEDGES, ALSO.

CHEERS FROM JEFF AND LIZ

MICRO GREENS HEALTHY AND NUTRITIOUS

Micro greens are small shoots of edible plants, such as micro green kale, carrots, mixed salad, radish, peas, the list is endless depending on your preferred taste. Sometimes I grow four different micros at one time. WE eat through these faster than rabbits. The difference between micro-greens and sprouts is that Micro Greens grow in soil and sprouts in water away from light. M. G’s are planted in soil or a soil substitute such as felt or rock wool. M. G.’s are harvested by snipping the stem just above the central stem above the soil. The seedlings will only have two small flat leaves (called cotyledon leaves) and then they will grow their first set of true leaves in which I clip just below the true leaves. I get about three cutting with peas, not with kale, lettuce etc. All my greens have been mighty hearty, growing two to three inches with in less than two weeks.

Micro Greens are nutrient power houses and delicious in salads, soups, top your pizza and especially good in sandwiches. They are incredibly easy to grow and within two weeks you are harvesting. I use the soil method as I use my home grown compost material with great results. Simply fill a container with soil, water a little and pack the soil down a bit. Make sure you use a container with no drain holes. Now your soil is moist not soggy. I use a 10 X 10 inch plastic grow container I purchased from True-Leaf Market. I evenly sprinkle 1 and 1/2 Tablespoons of micro seeds on the top of the soil and gently press them into the soil. The soil should not cover the seeds , you want the seed to nestle into the soil. Spritz gently with water and cover with another grow container so your seeds can germinate in the dark. I then spritz them twice a day and cover. This takes about 4 days. When the micro greens begin to sprout I then remove the cover and place them under a grow light. Some say you dont need a grow light in the summer, I prefer the combination of grow light and natural light with great results. You can also place them in a sunny window or patio. Remember once the first set of leaves have reached 2 to 3 inches you are ready to harvest.

I especially like True-Leaf Market seeds and products. Their prices are reasonable and high quality seeds and products. They will answer questions and have info tutorials. Trueleafmarket.com

So find a container, even a plastic yogurt container will get you started, fill with potting soil water a little , sprinkle some seeds and spritz with a little water twice a day, dont forget to cover until the sprouts begin to show themselves, its that easy and yummy.

CHEERS FROM JUST AROUND THE BEND

JEFF AND LIZ

Just Planted Day 1
Day 4
Micro Mixed Lettuce
Micro Mixed lettuce 6 days
Micro Mixed lettuce 8 days
LOTS OF MICROS
Pea Pods ready to harvest 8 days
Just Harvested 8 days
Pea Sprouts in a Plastic Container 3 days old

KOMBUCHA BY JUST AROUND THE BEND

I have been actively making my own KOMBUCHA since July 2017.

Why: Because it tastes better than any store bought on the market. It’s far healthier, costs pennies to make compared to store bought. In addition it is just so much fun to make and makes me feel like a little brew master. PLUS MY HUSBAND LOVES IT.

So let’s get started with my simple directions, believe me its so worth it.

SUPPLIES:

1 GLASS GALLON CONTAINER
1 SCOBY
10 TEA BAGS – BLACK OR GREEN JUST NOT DECAF
12 GLASS BREW BOTTLES
12 AIRLOCKS
1 to 1 1/4 cup sugar

PROCESS: Boil 4 cups of water-add 10 tea bags and steep for 20 mins add 1 1/4 CUP SUGAR to dissolve, stirring to help it along. Cool adding another quart of water to help it cool. Make sure it is cooled to body temperature. Place in your gallon container preferably glass and fill with non chlorinated water up to 6 inches from the top of jar. Now you add your reserved 1 and 1/2 cups of started matured kombucha liquid and stir. Top with your scoby which in kombucha land is actually call THE MOTHER. The scoby is a rubbery disk which floats on the surface of the tea as it ferments. Cover with a clean cotton cloth (do not use cheese cloth) secure with a rubber band, do not use the lid the jar usually comes with. Place in a dark place ideally around 70 degrees temp. The kombucha mother will float above the sweet tea mixture as it ferments. Sometimes when you first place the scoby in the tea mixture it will sink, its ok within a day it should float up to the surface. I ferment my kombucha for 7 days and it has been turning out perfect.

This is the really fun part. Remove the mother and 1 generous cup of mature kombucha liquid from your gallon jar to help start the next batch. set aside.

Bottle the rest of the remaining liquid in your prepared jars.

PREPARED BOTTLES:

Our favorite has been blueberry, lime, ginger kombucha. I place 1/3 cup pure blueberry juice (no sugar added) in my jars, 1/4 teaspoon lime juice or powder and 6 slivers of fresh ginger, top with you your mature kombucha mixture and insert the airlocks. I place these on the counter for 3 days then remove the airlocks, lock down the ceramic tops and place in refrigerator. Best served over ICE. Remember you can flavor your kombucha with any fruit combo you prefer, try 6 slices of fresh strawberries – YUM. Another favorite my friend Cheryl got me hooked on is Pomegranate-Blueberry, that’s a great combination, but dont forget to slide a few (6) slices of ginger in your jar. Fred Myers and or Kroger has been having these bottles on sale for $2.99 each. They are Organic and no sugar added, just perfect.

Now you start over adding your room temperature tea, dissolved sugar along with the 1 and 1/2 cup fermented liquid left over FROM ORIGINAL batch and enough non chlorinated water to bring it 4 inches from top. Gently place your scoby (MOTHER) on top and in 7 days you have another batch of kombucha, it’s that easy.

You can purchase online a scoby which includes the starting liquid or find a friend to share, that works the best. We have a kombucha factory called HUM here in Bend and they sold me a scoby with starter liquid for $5.00 and it is going strong.

I must say you can do this, even my 84 year old mother is making a weekly batch of kombucha and loving the process.

UNTIL NEXT TIME FROM JUST AROUND THE BEND – CHEERS

Dutch Oven Fruit Cobbler and Gluten Free

Dutch oven cooking is a fun way to create food and desserts gourmet style. This particular Rving Adventure lead us to Horse Creek Campground for 5 days of Hiking, biking and campfire cooking with great friends.

Since half of our friends and family tend to be gluten free I came up with this delicious gluten free fruit cobbler. I decided instead of using my oven in the RV, I would cook it on the campfire in a cast iron pot. IT’S EASY, FUN AND DELICIOUS!!! 🍏

RECIPE:

In a medium bowl add:

FRUIT MIXTURE:

4 cups of FRUIT– can be sliced apples, apples and blueberries, mixed fruit (strawberries, blueberries, raspberries etc) I personally add 1 cup rhubarb to any of the above fruit mixtures, Yum.

To the fruit mixture mix in-

1 Tablespoon Tapioca

2 Tablespoons sugar free raspberry jam (I prefer Trader Joe’s)

1 Tablespoon Honey (more if you like it sweeter) also can use Stevia, Agave etc

1 heaping teaspoon cinnamon

Stir together gently and place in a deep dish pan, 8 x 8 inch casserole dish or any ovenproof dish you prefer- pour into chosen pan. Set aside. If cooking in a conventional oven set oven at 350 degrees.

If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12 to 14 coales on the top. This particular time I used a dutch oven liner which really helped with clean-up as we were dry camping with limited water, either way it turned out perfect.

TOPPING

In a medium bowl add: 🥘

1 Cup Oatmeal

1/4 Cup chopped nuts ) I prefer pecans) almonds are good also

2 Tablespoons gluten free rice flour (can use gluten free baking mix)

If you are not gluten free I use 100% whole wheat flour

2 Tablespoons brown sugar

1 Tablespoon ground flax seeds

1 heaping teaspoon cinnamon

Optional but yummy is to add 1 to 2 tablespoons flaked coconut to topping mixture

Stir above ingredients together mix in the butter or olive oil until crumbly

ADD:

2 Tablespoons Butter (melted) or 2 Tablespoons Olive OIL (We prefer the olive oil for health reasons , I’ve made it both ways and really can’t tell the diff). Try it both way and see what you think.

Sprinkle topping over your fruit mixture, spreading evenly- place in preheated oven and bake until golden brown and bubbly approx for 30 to 40 minutes. We live at 6 thousand feet so my cobbler takes a little longer in Bend, Oregon. 350 Degrees

Now the Cast Iron Pot over the campfire cooking method:

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The method is the same as a conventional oven the only difference is If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12 to 14 on the top. This time it took about 40 minutes at 1500 feet elevation to cook to perfection. Just peek at the last 15 minutes to check if its bubbly and browning nicely.

Now the unhealthy part, really good with vanilla bean ice cream (Per jeff) and or whipping cream, just a suggestion.

CHEERS FROM LIZ UNTIL NEXT TIME♥♥♥♥

Thank you for sharing my creativity! However, unauthorized use and/or duplication of content on this blog without written permission from me is not allowed. You are welcome to use a couple photos, given that you link back to the JUST AROUND THE BEND blog post you are using it from. Any free printables I share are for personal use only. Please feel free to pin anything you see on this blog, using the handy “pin it” button when you hover over a photo. Thank you!

BLIX ELECTRIC BIKES

Good Day to all who follow my blog and a big THANK YOU.

This year I turn 67 years young and my wonderful husband decided to surprise me with an electric bike for my birthday. In the recent years I have done a lot of research on electric bikes, interviewed people who either own one for pleasure or commute to work on a daily basis on electric bikes. On a recent trip to Vancouver, BC, I was overwhelmed at how popular electric bikes were for commuting to work. That’s where I saw my first BLIX Electric Bike in action. I’m only 5 feet tall and my husband is 5″ 8″ , in my researching I felt we required something that fit us and would also fold up nicely for our RVing travels. The Blix Vika+ met all of our criteria, including an option for upgrading the panasonic 36 volt, 620 wh lithium battery which extended our range from 35 to 55 miles.

Total weight of bike – 49 pounds

Recommended total max weight is 220 lbs (rider and cargo)

Accessories included:

LCD Display water resistant

Heavy duty rear rack

Front and rear LED lights

Battery Charger

Fenders

Option for Travel bag $69.00

Extra fuses

PROS:

The bike is very stylish with a classic design

Stability

Very fun to ride

Blix E-Bike has to be the most user friendly and well thought out Swedish design, with Beautiful, Smart, Easy, Practical and Reliable technology. The panasonic Lithium-ion battery is located under the saddle, locks in place which allows for a low center of gravity for better stability when cycling.

We went for a short night ride in the neighborhood and the headlight did a pretty good job of iluminating the street and the rear tail light is very bright so you can be seen by night traffic. The lights are powered by the battery so will last as long as you are charged.

The process to fold this bike down has to be so easy, it’s just what we were looking for. We modified the folding process by adding some small pieces of swimming pool noodles in strategic places so when you fold it up there is no damage to the beautiful paint and decals. See pictures.

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The other really nice surprise was when folded these bikes fit perfectly in the back of our classic 2000, 4runner. When we are on the road Rving they fit perfectly inside our 25ft travel trailer or plenty of room in the back of the truck. When folded up it forms a cube, 34 inches long, by 27 inches high and 20 inches deep. Super compact. See pictures.

Blix E-Bikes

Lights On

Folded Up-Very Compact

Leather Seat

Back Of The Car

Fits perfectly without folding

Handlebars-Leather Grips

CONS:

To soon to give any cons if any, the one thing I have noticed is the seat is a little hard after a 15 mile ride. That could be because I am not used to riding that far , so time will tell. Otherwise so far nothing to report. I will give it several months of riding and enjoyment and review again.

WARNING: I did have a little mishap my fault entirely. You have to be very cautious of the accelerator knob when standing next to the bike. Its located by the readout unit on the left side. The switch sticks up a bit and if you accidentally move it the bike will take off and take you with it. The bike accelerates very quickly and has a lot of torque. I rubbed the switch by accident and was ran over and knocked down by my own bicycle. If the bike is turned on it is ON even if the peddle assist is on zero. Be very cautious of that switch if you are not mounted on the bike. The bummer is I scratched my paint and scraped the seat up ,so much for brand new.

When we were in Campbell River on Vancouver Island BC there was a free foot ferry over to Quadra Island. The Island is one of the larger Gulf Islands and has many a country roads that beckon to be explored. April Point Resort rented electric bikes but the 3 hour time would not have been enough to experience the beauty of Quadra Island. Had we had our Blik Vika + with us with the 55 mile range we probably would spend 2 days exploring the island and meeting the super friendly Canadian People.

I could go on and on about how wonderful and fun this bike is but instead we are going to take off and go for a morning ride. See you on the trail.

CHEERS FROM JUST AROUND THE BEND ♥♥♥♥♥

A big Thank You to Marc and Renge’ for their expert help and customer service at Backcountry Recumbent Cycles located in Tumalo, Oregon.

Backcountry Recumbent Cycles

Mark

Renge’

Copywrite

la Gratella Italian Toaster

Packaging

Ready To Use

TOP

BOTTOM

Stainless Steel Handle

Toasted Perfectly

The brustolina is common in kitchens throughout Italy. This grill (graticola) is used for more than just a bread toaster (tostapane). On the stove and BBQ the brustolina diffuses heat evenly to quickly heat and toast slices of bread, to crisp bread for bruschetta, to crisp slices of polenta, to roast peppers, and more. It’s incredibly lightweight designed to provide quick and even heat distribution eliminating the need for a high gas flame, making the toaster perfect for RVing. Once done and cooled down, simply discard any breadcrumbs over the sink or trash bin. Since the Graticola is so thin you can either hang the Graticola using the handle on your utensil rack or retract the handle and store it flat in your drawer for easy storage.

10″ square.
4″ long retractable steel wire handle.
Stainless steel body and handle.
18/10 stainless steel wire mesh.
Imported directly from Italy.

Price: 15.99 plus shipping

FANTE’S KITCHEN SHOP
1006 S 9TH ST
PHILADELPHIA, PA 19147
(800) 44-FANTE

The Graticola / Tostapanes many uses:

– grill bread for bruschetta or crostini
– thaw bread and other baked goods
– add more crunch to bread, rolls, croissants, etc.
– adding crisp to polenta
– roast peppers, zucchini, eggplant, and other vegetables
– and more

The Graticola is a perfect example for a basic but highly effective product that worked for generations and simply does not need any “modern improvements” other than the quality of material used for today’s Graticolas.

The reason why the Graticola is so effective and distributes heat very quickly and evenly is that the Graticola is rather thin and consists only of a base and a grid that lets the food “hover” closely above the base.

Watch out family everyone may be getting one the mail for Christmas!!!

Cheers From Just Around The Bend

NOTE : I have not been contacted or asked to review this product, this is another product I Highly recommend for the RV and home, it just works perfectly. More product reviews to come♥♥♥

Kuhn Rikon Pressure Cooker

Since the pressure cooker came into my life close to thirty years ago, I’ve eaten better and saved money as well as time. We value our health and strive to cook always from scratch, this is the Thompson MOTTO. Happy Cooking!

Product Description
The Kuhn Rikon Duromatic Top 7.4-Quart Pressure Cooker features an automated lid-locking system and safety release back-up system to give you ultimate peace of mind. The spring-loaded pressure release valve is a large knob marked with easily visible red lines so cooks can see at a glance whether the correct pressure has been reached. When it’s time to release pressure, just turn the knob to indicators for slow or quick release of steam. There is no need to hold down the release valve by hand. You see the exact pressure and know exactly when to start and stop cooking. So, there is no danger of overcooking and no noisy steam escapes. It’s blissfully quiet. Cook healthy delicious meals in minutes, not hours. Easy to use with its interior fill lines, automatic locking system, and precision spring-loaded pressure release valve. A stainless steel steaming trivet is included. Cooking with a Duromatic Pressure Cooker not only saves an incredible amount of time, it produces exquisitely delicious food. Vitamins are sealed in, instead of boiled away, vegetables keep their bright colors and flavors are so intense less seasoning is needed. While you are saving time you are also saving money and natural resources. Using a Duromatic Pressure Cooker also conserves energy. The Kuhn Rikon Duromatic Top 7.4 quart is Kuhn Rikon’s most popular and versatile size. Included is Quick Cuisine Cookbook, a $14.00 value – free.

Epigraph “There is a gadget on the market that permits a cook to scoff at time. It is a pressure cooker… The hurry-up cook in possession of this steamer may serve many dishes denied her by any other method.” —IRMA S. ROMBAUER The Joy of Cooking (1946 edition)
This is a product review about a product I truly believe in, I have not been asked or paid to review this product.

Until next time, see you JUST AROUND THE BEND ♥♥

RV Meat Loaf Pressure Cooker Style

On the road we need healthy, fast and delicious. Our pressure cooker is one of our most used and important tools in our cozy travel trailer kitchen. At home in Bend we also make this dish and it cooks in 12 to 15 minutes, depending on your altitude. We still work, so coming home and being able to cook meatloaf and potatoes in 12 minutes is such a help, add a veggie or salad and you have a quick complete meal..

Meatloaf in a pressure cooker? I was as surprised as you probably are, but it turns out to be a quick-and-easy success. “Amazing,” said my husband Jeff, “It doesn’t look or taste steamed.” But steamed it is, in the cooker’s vegetable basket. You can also use a standard collapsible steaming basket instead. It’s essential to cook the meatloaf in a container that has a perforated bottom.

Ingredients

1 teaspoon olive oil
1 large zucchini, finely diced
1 red bell pepper, chopped
1 large onion chopped
2 stalks celery, chopped
5 cloves garlic, smashed to a paste with coarse salt
2 medium carrots, chopped
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 teaspoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 pound ground lean chicken or turkey
1/2 Cup Whole Wheat Panko (Japanese bread crumbs)
1/2 cup freshly grated Parmesan
Combine Separately
1 cup ketchup, divided
1/4 cup balsamic vinegar (use 1/2 Cup in the meatloaf mixture and the remaining amount to top the meatloaf) It’s yummy

Heat the oil in a large saute pan over high heat. Add the onion and cook until golden brown, add the carrots, zucchini, peppers, celery, garlic paste, 1/2 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes or so. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup/ balsamic mixture and the cooled vegetables, mix until just combined.

NOTE: At this point you can bake the meatloaf the traditional way in the oven, directions below, or follow me to the quick RV pressure cooker way, either choice this is a delicious and super healthy meatloaf

Traditional Method:.

Mold the meatloaf on a baking sheet lined with parchment paper. Brush the remaining ketsup /balsamic mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Pressure Cooker Method:

Coat the bottom and sides of the steaming basket lightly with the cooking spray. Transfer the meatloaf to the steaming basket and press into a disc of uniform thickness. (If your steaming basket has a central lifting pole, either remove it or shape the loaf around it.) Spread the remaining catsup/balsamic mixture over the top of the meatloaf. Pour 2 cups water into your 6-quart pressure cooker, set the prepared steamer basket on top of the water. Place pressure cooker on your stove’s burner , bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 to 15 minutes. Set the pot off the heat and let the pressure fall to normal naturally, about 12 minutes. Unlock and open the pot. Carefully lift the steamer basket out and voila, you have a healthy, moist and delicious dinner.

Meatloaf ready to place on top of potatoes

I also place another steamer basket under the meatloaf basket and layer peeled potatoes, the potatoes cook perfectly all cooked at the same time.

Potatoes prepared to mash

2017 01 10_0326 2017 01 10_0328

Steamer Basket

So please give it a try and if you RV like we do, saving time in the kitchen is essential, as we would rather hike and bike, than spend many hours cooking. The pressure cooker allows us to be able to cook, fast and healthy and that’s what’s so important to JUST AROUND THE BEND ♥

Directions

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Ingredients

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