Post your recipes!

[CapnK]

Charlie Jones had this idea - a place *just* for recipes, and, I imagine, some discussion thereof...

So give your favorites a post of their own, tell us what we need and how to make them, and add in any other information that us small galley goumet's might need to know.

Thanks, CJ!

My suggestion for how to post 'em would be -

Put each recipe in it's own post, using the name of the recipe as the title for that post.

That should make it easy down the road for folks to search for specific recipes. Sound good? Any suggestions welcome!

[thistlecap]

On a 25-foot or smaller boat, everything is pretty much one-pot cooking.  I've been looking for good receipes and trying them at home first.  Here's one that turned out great. GOOOOOD!  To start, any good sea cook will echo the instruction I saw in a boating cookbook a few decades ago.  The introduction said something like this.  "Rather than having to repeat this with every receipe, I'll make a blanket statement that carries throughout the book.  When cooking on board, you take one medium to large onion, and then decide what you're going to make."  Packed with minerals that may be missing from canned foods, they store well and add zing to what may be an otherwise bland dish.

Corn & Clam Chowder
1 chopped onion
2 tbspn. all-purpose flower (a bit more if you want it creamier)
2 cups milk (long-life or powdered milk)
1 16-oz can mixed vegetables
1 can creamed corn
2- 7 1/2 oz. cans minced clams
1/2 tsp. salt
1/4 tsp. pepper (I use 1/2 tsp., liking it spicier)
If an extra guest is suddenly expected, a couple diced potatoes stretches it nicely.

In olive oil, cook onion til tender but not brown.  Add milk all at once and stir in flour.  Cook & stir til thickened. Stir in mixed vegs. and undrained clams, cream corn, salf & pepper.  Heat through.  Serves 4-6. 
With no refrigeration, if it will serve both lunch and dinner, bring it back to just start of a boil mid-afternoon.  Come dinner, it will taste even better.

[skylark]

Rice and veggies

This recipe uses dehydrated vegetables.  It could start out with an onion simmered in oil.

2 Tbs green beans
1 Tbs leeks
1 Tbs celery
1 Tbs carrots
Soak in 1-3/4 cup water for 15 minutes.

After soak, boil, simmering for 5 minutes.

Add:
1 tsp oil
1 tsp bullion
1/2 tsp soy sauce
4 Tbs textured vegetable protein
7 Tbs instant brown rice
Bring to boil, simmer 8 minutes.
Note: if using instant white rice, simmer vegetables for 10 minutes and rice mixture for 3 minutes.

You could add a can of tuna to this.

[bladedancer]

The other day I found a jar of Kimche, that I had made before we had left.  It was still good after 2 months.  Indeed it may even have improved from ?aging?.  It reminded me that I had wanted to share our ideas and experiences about SBLD food and ?going fridge-less?.

The first thing to say is that eating well and good food is important on Louise Michel.  ?Good? means meals made mostly from scratch, using simple, wholesome ingredients, organic where possible, with plenty of fruit and vegetables.  Our diet is a mix of Mediterranean, South and East Asian dishes.
This means lots of grains, some beans and plenty of vegetables.  It's not really vegetarian because we do eat meat, fish and dairy; but only in small quantities.

Beans and rice, it sounds ascetic even boring, but there's more to beans then pintos and kidneys, or pork & beans in a can.  Black beans for example with carrots and other vegetables, make a wonderful soup.  Garbanzos [Chick peas] can be used for Couscous [a spicy Moroccan dish], curry and all kinds of other stews.  Soaked, dried beans cook in a pressure cooker in a few minutes.  We have an old Miromatic I got on Ebay.  We do keep a few cans of beans for a quick meal.

Other beans for example mung, aduki and lentil can also be sprouted.  Sprouts are simple to do and very nutritious, and best of all don't need cooking, a blessing on a hot day.  We also sprout a mix of alfalfa, radish and clover seeds which provide us with fresh greens.

Similarly, grains are more than brown rice and oatmeal.  There are dozens of kinds of rice.  We eat basmati and jasmine but there are many others.  We also eat buckwheat (my favorite), quinoa, bulgar and couscous.  The latter cook as fast as ramen noodles.  For breakfast we eat a porridge made of thick-cut rolled oats, barley, rye and spelt, and dried fruits.  For a cold cereal we have muesli or granola.

Other dried foods we carry include herbs and spices, fruit [apples, raisins, dates, prunes, pears, bananas], seaweed and vegetables [mushrooms, onions, kale, mashed potatoes].  The kale and herbs we grew in our plot at a community garden: the fruit we either foraged or dumpster dived.  We dried them in a food dryer before we left.  I wish I could say we dried them on the boat.
In the book ?Sailing the Farm? the author talks about a solar food dryer but it was not clear to me whether he had actually made and used one on a boat.  It's on my list of projects along with a solar oven.  For now we make bread in the pressure cooker following Skylark's recipe.

For now we are coastal cruising which makes possible fairly regular access to grocery stores, although anymore this means a very long walk, or if you are lucky a long bus ride.  We stock on onions, potatoes, carrots and other root vegetables [beets, turnips, parsnips, sweet potatoes], cabbage, ginger and garlic.  We store these loose in a wicker basket in a cool location.  We keep eggs, hard cheese, salami, olives in brine under the floorboards...with the kimche.

Kimche is easy to make and doesn't need refrigeration.  There are recipes on the internet.  I use green and red cabbage, ginger, thinly sliced root vegetables and some hot spices.

Fermented and dried foods are easy to store and make not having a fridge not a problem and IMHO, provide a much healthier diet than the standard western one.

In the spirit of full disclosure I should admit we drink wine not beer and don't mind non-dairy creamer in our coffee.  Ultra-pasteurized half and half keeps for days in the bilge........