Bang Bang Chicken (China) (for 4) From Jean Thomason, DOVEKIE INGREDIENTS 1 boneless chicken breast cut in strips 1 clove garlic, grated or minced 2 teaspoons ginger root, grated or 1/8 teaspoon ground ginger 1 green onion, chopped in 1 inch pieces ¼ cup water 2 tablespoons soy sauce 2 tablespoons peanut butter 1 tablespoon red wine vinegar (or any vinegar) 2 cups broccoli florets 1 cucumber, sliced Rice DIRECTIONS In a fry pan with 1-2 tablespoon oil. saute chicken, garlic. ginger and onions. Add water, soy sauce, peanut butter and vinegar Simmer 5 minutes and add broccoli and cucumber Cook until vegetables are just tender (do not overcook!) Serve over rice
Mother's Chicken Curry From Jean Thomason, DOVEKIE INGREDIENTS ½ cup chopped onions ¼ cup chopped celery 1 clove garlic, minced or grated 1 teaspoon curry powder (more or less to taste) 1 teaspoon grated ginger (or 1/8 teaspoon ground ginger) 1 boneless chicken breast, cut in small pieces 2 tablespoons raisins 1 teaspoon sugar water rice DIRECTIONS Saute onions, celery and garlic in a little oil until tender: Add curry and ginger and cook for a minute: Add chicken, raisins, sugar and water to cover and cook covered until chicken is tender Season with salt and pepper Thicken with flour until consistency of thin gravy Serve with rice and condiments (chutney, diced bananas, peanuts, chopped green onion, diced cucumber etc.)
Bean Salsa (good for a lunch or light supper with guests) From Jean Thomason, DOVEKIE INGREDIENTS Kidney beans and/or black beans and/or white beans and/or chick peas (Theamounts are up to you - experiment!) 1 can whole corn (small can for two people) or frozen corn diced tomatoes diced cucumber chopped green onions chopped cilantro cumin (a good amount) lime juice salt and pepper jalapeño pepper minced (or a little red pepper or pepper sauce) DIRECTIONS Drain enough cans of beans to feed the number of people (for two people I use 1 can black beans): Drain and add corn, tomatoes, cucumber, onoions, cumin lime juice, jalapeño pepper and salt and pepper to beans Mix together.Serve on lettuce.Can top with feta or Monterrey jack cheese cubes.
Mandarin Orange Salad From Jean Thomason, DOVEKIE INGREDIENTS lettuce or baby spinach Mandarin oranges (1 small can will serve 4) diced or slivered sweet onion slivered almonds dried cranberries Feta cheese, crumbled DIRECTIONS Arrange on plates: Dressing (I mix in a small dressing bottle): ¼ c vinegar, ½ cup oil, 2 teaspoons mustard, 2 tablespoons honey, 1 clove garlic, minced and a little dry tarragon, if you have it.
Shake and serve over salad
Suggestion from Jean Thomason, Dovekie:I buy ground meat (beef or turkey) and package in ¼ lb portions, boneless chicken breasts (package each separately, boneless pork chops (package each separately) and freeze.Each portion is good for one meal for two because I use the meat in one-pot dishes.
Chicken Curry in a Hurry
From Nancy White, EMERALD LADY Frank & Priscilla onboard SCRIMSHAW gave me this recipe while cruising in SE Alaska.) INGREDIENTS ½ cup nonfat plain yogurt or sour cream ½ cup nonfat mayo 3 tablespoon finely chopped onions 1 teaspoon ground ginger 1 teaspoon curry powder 1 lb. chicken breast, ½ inch wide strips 1 teaspoon paprika ½ teaspoon ground black pepper 2 cups hot cooked brown rice
DIRECTIONS 1.In a small bowl stir together yogurt, mayo, onion, ground ginger and curry powder.Set aside. 2.Place chicken in medium bowl. Combine paprika and black pepper. Sprinkle over chicken and toss until coated. 3.Spray large skillet with no-stick spray and heat over med-high heat.Add chicken.Cook and stir for 3-4 minutes until chicken is no longer pink. 4.Stir in yogurt mixture.Cook and stir for 2 minutes. 5.Serve over rice.
From Nancy White, EMERALD LADY (Jan S. onboard HER provided this recipe while cruisingin the Broughton Archipelago in British Columbia.) INGREDIENTS Flour tortillas, any size Pizza sauce Favorite toppings: Pepperoni, sausage, ground turkey, ground beef, etc Chopped vegetables – broccoli, onion, green peppers, zucchini, tomatoes Favorite shredded cheese Oregano & basil
DIRECTIONS 1.Spread pizza sauce on tortilla. 2.Add favorite toppings. 3.Sprinkle with shredded cheese 4.Sprinkle lightly with oregano and basil. 5.Bake in 425-degree toaster oven or regular oven for 15 minutes. Chopped Vegetable Salad From Nancy White, EMERALD LADY (Sharon C. onboard FOUR SEASONS in Sidney, BC, gave this recipe to me.)
This is a great recipe for using odds and ends of on-hand fresh vegetables.Great to serve instead of a tossed salad when fresh lettuce is a concern.
1.Chop into a bowl: 1 carrot, 1 green onion, 1 tomato, 1 English cucumber, 1celery stalk and other raw vegetables 2.Sprinkle with Lawry’s Seasoned Salt (the original with the red top) 3.Splash with Nakano rice vinegar 4.Add dried basil to taste 5.Chill 6.Add extra virgin olive oil just before serving Parmesan-crusted Chicken From Bernie Smith, FIRE DOG IV
INGREDIENTS ¼ cup all-purpose flour ½ teaspoon salt ½ teaspoon garlic powder 1 egg ½ cup shredded Parmesan cheese 2 boneless skinless chicken breast halves (6 ounces each) 1 tablespoon olive oil or Canola oil 2 teaspoons lemon juice
DIRECTIONS 1. In a shallow bowl, combine the flour, salt and garlic powder.In another bowl, beat the egg.Place the Parmesan cheese in a third bowl.Coat the chicken in flour mixture, then dip in egg and roll in cheese. 2. In a skillet, brown chicken in oil on both sides.Transfer to a shallow 1-qt baking dish coated with nonstick cooking spray; drizzle with lemon juice. 3. Bake, uncovered, at 350 degrees for 18-20 minutes or until juices run clear. Yield: 2 servings Shrimp Norfolk From Sylvia Rossiter, Rathmacknee II
INGREDIENTS 1 ¼ lbs. of butter 1 tablespoon of Old Bay seafood seasoning 2 tablespoons of Worcestershire sauce 4 tablespoons of lemon juice 2 lbs. of large cleaned shrimp
DIRECTIONS 1. Melt butter in a large skillet, add remaining ingredients. 2. Saute shrimp in the butter mixture until done. Serves 4-6 persons. Crabmeat or other seafood can be added or substituted.
Tomato Aspic From Sylvia Rossiter, Rathmacknee II
INGREDIENTS 1 small can tomato sauce 1 package lemon Jello ½ teaspoon salt 1 tablespoom of vinegar or 1tablespoon of lemon juice Dash of Worcestershire sauce
DIRECTIONS 1. Dissolve Jello in 1 cup of boiling water. 2. Add tomato sauce, vinegar, salt and Worcestershire sauce. Makes four small molds.
Galley Tips from Jan Boys, WE BE BLEST III
We installed a small fridge on the flybridge.The freezer is not functional since we don’t always have it on when at anchor for an extended time.However, the little freezer in the galley fridge can hold a lot of meat.
We will buy an 8# pork loin (very lean) and then cut it in about 1” slices, then freeze in ziplock bags.They stack great in minimal space.We have also bought chicken legs and thighs or breasts, stripped the meat off the bone and then pack in ziplocks to freeze.Often the space just under the freezer will keep food frozen as well.
Gene will often grill four pork loins.We eat two for supper and then I use the cooked pieces the next day in some of the recipes listed below.The same for chicken.Grill double the amount for a meal and have precooked meat for another day.
When we provision, I will buy cauliflower, broccoli, cole slaw mix, and lettuce or spinach or Napa cabbage (a good alternative to lettuce.It keeps a long time)We keep the extra veggies in the fly bridge fridge along with water, soda and beer.The cole slaw holds up the best, so I save that for last to make the KFC Slaw or Fumi Salad.I make only a half batch of the broccoli/cauliflower salad since it only keeps 2-3 days.The rest of the broccoli and cauliflower can be cooked for a veggie at dinner.We use the lettuce and spinach first since it has a shorter life.Often I keep the lettuce up above, since the main fridge can freeze it.
On this year’s trip we’ve added cooked chicken to the broccoli salad and the KFC or Fumi salads.This makes a great lunch or light supper.
Gene made a false floor over the lower area in front of the closet.It is even with the floor by the head.The top just lifts up. That is my pantry.It holds a tremendous amount of canned and dry food.
We have a MW, small toaster oven, a rice steamer, an electric fry pan on board.We have no oven with the stove.I’m glad since I have a lot of storage space in that cabinet.I’ve used wire racks to create 2 shelves in that area.I also used a number of shoebox size baskets to store spices, dry food, seasonings etc under the sink, also on 2 wire racks.I put my spices in ziplock snack size bags.Saves weight.
Gene will add about 2 oz of bleach to each fresh water tank if the water will be setting for awhile.If we will be using it regularly, he doesn’t.We have a gallon size Brita filter and use that for our drinking water, drawing it from our tanks then filtering it.To keep the main fridge cold, on this trip we will fill our water bottles with our filtered water and then chill them in the fridge above.Otherwise it seems to warm up the frozen food in the main fridge.
I’ve created a very detailed list of food, supplies, things to do before we take off on a trip.I use this as my inventory when planning each trip, and while on our extended trip to keep track of what I have and what I need to buy.I’m including that with this email.Folks can adapt it to their own needs.
We have folding bikes, so use them with 2 backpacks and a duffelbag that we bungie on the back of one bike.We can carry a lot of groceries this way.
Provisions Checklist for Extended Cruises Aboard WE BE BLEST III
Electric fry pan Waffle iron Tablecloths Knives/box Laundry Bin 2 Computers/cords memory sticks/bag phone/charger iPOD/charger IPAQ/charger Camera/charger Electronics bag Printer/ink Scrap paper Writing materials Writing magazines WAVES materials Writing reference Journals Daily devotional Sunday missellette Women’s Fellowship Gene’s reading Beer Wine Peppermint Southern Comfort Brandy Coconut rum Peach schnapps Cups for jello shots Whipped cream Tonic water Lime juice Tomato juice Soda decaf7 UpCoke Soda mini-Coke Bitters Blood pressure cuff Meds: JanGene Tums Fiber Choice Shaving bag Shaver/cord Bite plates Gym shoes Sandals Aqua socks Sunglasses Hats Back brace Bike Helmets Black neck pillow Little Cloud Sheets Towels Previous boat laundry Clothes, casual/dress Blitz game Dominoes Milk Water Parmalat Coffee International coffee Creamer Tea Shaker cup Bars and shakes Cereal Oatmeal/Oatbran Grits Cream of wheat Pancake mix Jiffy Mix Pudding Jello Apple sauce Peaches Bananas Eggs/Eggbeaters Sausage Spam Bacon CA Bacon Bread Butter spray Butter/Oleo Jelly Fruit Syrup Snack mix Smoked salmon Dips Crackers,losalt Soy chips Nuts Sl Alm, Alm, Wal Raisins Romano cheese Cheese chunk/Laughing Cow Cheese, shred chdr/mozz Cottage cheese Ricotta cheese String cheese Peanut butter Cookies Chips Salsa Broccoli Cauliflower Celery Peppers OnionsFreshdried Mushrooms Freshdried Lettuce Salad greens Salad dressing: GBJB Bacon bits Carrots Tomatoes Rice, brown Potato patties Potatoes: wholeinstant Linguini Pasta Spaghetti sauce Tomato paste Tomato sauce Tomato puree Mayo Mustard Catsup Bar-B-Q sauce Relish Hot sauce Pickles Bamboo shoots Water chestnuts Lentils Corn Green beans Lima beans Chick peas Black beans Pork ‘n beans Refried beans Chili beans Tomatoes canned Chilies Enchilada Sauce Chix broth Beef broth Soup Marinade Wine vinegar Rice vinegar Soy Sauce lite Fr Fried Onions Oil Lunch meat Sardines Oysters Tuna Smoked Salmon Chix, canned Baked chix Sliced turkey Meat for supper Toilet paper-marine Toilet paper-regular Paper towels Odolos Dawn Sweetner Vanilla Butter Buds ‘Shroom gravy Dry Pesto Sauce Cinnamon Cinnamon stick Garlic powder Brown sugar White sugar Sunflower seeds Sesame seeds Corn starch Old Bay Rosemary Sage Basil Parsley Whole cloves Dill Ital Seas Chives Lemon pepper Cocoa WOR Steak Dust Pinto bean seas Mrs. Dash Tom/Basil Mrs. Dash Lemon Pepper Bell’s No Salt Seasn Spike Dirty Rice Seasn Garam Masala Salt/pepper CA steak seas Seasoningsalt Toothpicks Ramen Seasn Pam Paper platesXL Big.Small Bowls Fiber Tums Golden Access Pass Handicap Card