Broccoli soup for dinner last night (leftovers for lunch today) was lovely.
This was easy but not heavy weather fare, since the pot was uncovered a good bit.
Very coarsely sliced up a head of broccoli into a pot, and measured water in to cover. Added chicken bouillon per directions just dumped on top. Mince garlic and add to pot. Brought to a boil and simmered until stalks were easily pierced by a fork.Take off the heat and allow to cool briefly. With a stick blender, liquefy everything. Return to heat and add some milk.
I used one big head of broccoli, 4 cups of water, 4 teaspoons of bouillon, 2 cloves of garlic, a cup of UHT low-fat milk, and a good splash of Tiger Sauce. Simmer a bit and stir.
Dished up with a couple of small pieces of roasted red pepper it made a lovely meal.
Somebody else better put something in here or I'm going to feel like I'm talking to myself here.
Lunch today was an exercise in using up fresh food before it becomes compost. Compost is a tough concept when you live on a boat.
Shredded a head of romaine lettuce, coarsely diced a tomato, sauteed half a diced onion and some garlic, and diced an avocado (why do I keep buying those things?). Some eggs are getting elderly so I hard-cooked them and sliced them up. Shoved it all together and tossed with the last bit of some salad dressing that has been in the reefer almost too long.
What - you expect gourmet all the time? This is life people! Clean out your fridge.
Trying to keep this thread alive. Could use some help here.
Mayonnaise doesn't keep all that long, but the components do. If you have a stick blender it's super easy to make mayo.
1 large egg cracked into a tumbler or similar shaped vessel, preferably with volume labels. Add a pinch of salt. Add olive oil to bring total volume to 4 oz. Add vegetable oil to bring total volume to 12 oz. Put stick blender in to very bottom, start blender and slowly raise it through the mix until an emulsion forms (you can tell - it looks like mayo).
Dave, mayonnaise does actually keep pretty well, even without refrigeration. Buy it in small containers and be careful not to introduce foreign matter into the jar--for this reason, squeeze bottles are best. Commercial mayonnaise actually reduces bacterial growth in food.
We like curry and cook it a lot on board. One of the features of curry is the variety of condiments served with it. There are many chutneys and pickles but the best ones are fresh. Here's a fresh mango chutney.
Remove the flesh of 2 small mangoes--not the big ones available in US supermarkets.--cut into small pieces.
half a small onion minced
Juice of half a lime
quarter to half tsp (more if you like) curry powder
salt, pepper to taste
crushed red pepper also to taste
combine all and allow flavors to meld.
Serve as a condiment with curry
If using the big mangoes in the US, one is probably enough.
Barnacle Bill's Boat Salad (very boat friendly as it uses many items that are canned)
In a medium sauce pan heat up:
¾ cup of red wine vinegar
½ cup of canola oil
1 cup of sugar (50 packets of Sweet n low or some other sweetener if you want)
At least 3 large bay leaves
1 tablespoon of basil
Bring to a boil to dissolve the sugar and then remove from the stove and allow to cool.
Drain the liquid from these cans, and discard, after opening:
(actually I save it and use it for making soup)
1 can of sweet young peas (like Le Soeur)
1 can of French style green beans, cut up
1 can of whole white shoe peg corn (like Stokely)
1 large jar or 2 small ones, of diced pimentos
3 stalks of celery
1 medium green pepper
1 small bunch of green onions (I use a regular onion if I do not have green onions)
Add all ingredients together and add
1 cup of cut up fresh parsley (dry works in a inch). Mix.
Allow to marinate for at least 8 hours. It will last a very long time and no worries if you haul it some where (great for pot lucks) about spoiling, as there is no mayo in it.
The basis for this recipe I got from Bill Harris on his boat SIRRAH back before we started cruising. He had left formt he marina we did, Brands up in Port Clinton Ohio. At the time I did not realize how many time I would be using this great recipe. I have embellished it, as I like lots of flavor.
A standard skillet corn bread recipe goes something like this:
1 cup self-rising white flour
1 cup yellow stone ground corn meal
1 tbsp brown sugar
1/2 tsp salt
Beat in separate bowl:
2 tbsp melted butter
1 cup milk made from nonfat powder
Adjust flour or milk amount so when you combine it the batter it's slightly less thick than standard bread dough but not as thin as pancake batter. Spread on a hot greased skillet using a spoon and spatula, cover and cook on medium heat about 15 minutes then turn over and cook another 10 minutes.
White Chicken Chili -------- 16 oz or so of canned white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper (I put in more)
two 4-oz cans whole mild green chilies, drained and chopped
5 boneless, skinless chiken breasts (about 2 pounds) or canned chicken if fresh unavailable but adjust cooking time
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream
1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).
2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.
3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.
4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.
5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.
Oatmeal, chocolate chip & pecan cookies ---------Ingredients
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate minichips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.