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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Living Aboard > Recipes anyone?
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Thread: Recipes anyone? Reply to Thread
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Topic Review (Newest First)
06-07-2008 03:38 PM
wind_magic I don't have refrigeration on my boat so that cuts down on the ingredients I can use. I am also constantly trying to do more with less in an effort to cut expenses to maximize the kitty, so again that means more simple ingredients that store well. For the past months and even year or more I have been working on recipes that I can make with simple ingredients, simple methods, etc, that taste great and I have a few favorites. Another requirement for me as a single person is that if I open a can I either have to eat what's in it, re-can it (steam canner), or find another way to preserve it until I can use the rest of it, so that too limits what I can do with ingredients. Having said all of that, here is one of my favorites, I eat this VERY OFTEN, I even made it this afternoon for lunch. This meal costs approximately 0.45$us.

Whole wheat pizza slabs

Ingredients
Wheat (kernels/wheat berries is what some people call them)
6oz can of tomato paste
Fresh water
Honey, sugar, or other sweetener
Dried oregano, basil, & garlic (fresh if you have it)
Tools/Equipment
Grain mill
Can opener (I prefer p38)
Bowl (for mixing)
Spoon (for mixing)
Clean flat stone (for oven)
Oven of some kind - dutch oven with campfire coals, real oven, earth oven, etc.
Process
Grind a few handfuls of wheat into flour, as much as you feel like eating plus some extra to keep as leftovers, I prefer a course grind. With the flour in the bowl, open up a small area in the middle to pool some water, then add fresh water and let it soak in pretty well. Don't add too much, too little is better than too much. After it sits a minute or so mix with the spoon until you end up with clumps of dough, then start mixing together with hand and adding dried flour from the bowl until you have a ball of dough. Add small amount of water to whatever flour is left in the bowl and add that dough to your dough ball and continue to squish the ball in your hands making a good dough ball.

Put dough ball aside.

Using same bowl, use can opener to open 6oz can of tomato paste. Wipe spoon clean then use it to take out approximately 1/3rd of the paste. Put the rest of the paste aside, it won't go bad for a day or two if you cover it, and if you need it longer than that you can dry it in the sun until it is dense enough to roll into tomato paste balls which store very well. Mix tomato paste in bowl with an equal amount of water to make a sauce. Mix in a good amount of honey, or other sweetener to make a sweet sauce. Mix in oregano, basil, and garlic to taste. Allowing the sauce to sit for a few hours makes it taste better, but it is great even without the wait.

Take dough ball and divide into equal sized pieces, then squish them out with your fingers into flat circles the size of your hand or less. Put circles on your cooking stone, on aluminum foil, or what have you, and spread sauce out on top. Cook in oven until the sauce is very pasty and the dough firms up or begins to brown, as desired. Strictly speaking it doesn't have to be cooked at all, eating it without cooking is almost as tasty, but cooking it does make it a bit easier to eat. It can also be left in a sunny window to simply dry and be eaten as is without cooking.
I know this sounds a little weird, but believe me this is a meal you can eat every single day and never get tired of it. It also takes about 5 minutes to prepare once you get used to preparing it. It is very versatile, inexpensive, easy to store, even the left overs can be eaten the next day without any special handling. The finished product is something like a pizza except that it has a much more wholesome taste of whole wheat and is very satisfying. This is also a very good camp food so long as the grain is milled before you go out on the trail and you dry your paste before you leave. Honey is my preferred sweetener.

If you don't have tomato paste you can skip the sauce and just tear up your finished dough and dip it in honey, tastes fantastic that way. It's a very versatile basic meal that you can do a lot of variations on. Sounds too simple to be good, I know, but trust me ... it's great. You can also use a combination of oven and drying to make long lasting crackers which are tough and easy to transport and store.

Enjoy.
06-07-2008 09:22 AM
Yofy Wow! Rick those seafood kabobs have me drooling.

I said I'd like to share recipes so here goes.
If you are cruising or living aboard in an area where you can get fennel, this is a great way to use canned sardines and fresh ones are even better. You can also substitute celery for fennel in a pinch.

Pasta con le Sarde
1 large-ish yellow onion, minced
2 cloves garlic, minced
1 medium sized bulb of fresh fennel
1 can sardines
1/4 cup walnuts, chopped fine
a good handful of fresh parsely, chopped fine
freshly ground pepper
olive oil
whole wheat spaghetti

Fill large pot with enough water to cook pasta and bring to a boil. Drop in fennel and simmer for 5 to 6 minutes. Remove fennel bulb with slotted spoon and drain in colander. Turn off heat and Reserve water.

When fennel cools, dice.

Heat olive oil in pan and saute onions and garlic on medium low heat. When they begin to soften add fennel and continue to saute. After 2 or 3 minutes add sardines and walnuts.

Meanwhile bring pasta water back to a boil and cook pasta till al dente.

Break up sardines with the back of spoon while they saute. Add 1 cup of pasta water and stir. Add a generous amount of freshly ground pepper and parsely. Saute and stir for a couple of more minutes and the sauce is done.

Drain pasta and mix with sauce. Serves 2.

Robyn
06-07-2008 12:20 AM
kaholee Let's see, favorite recipes...

Margarita Pie
- 4 egg yokes
- 1 can sweetened condensed milk (14oz)
- 1 gram cracker pie crust (9in/6oz)
- 1/3 cup fresh squeezed lime juice
- 4 teaspoons lime zest
- 2 tablespoons tequila oro (gold)
- 1 tablespoon triple sec

1. Pre-heat oven to 350 degrees.
2. Combine the egg yokes and sweetened condensed milk.
3. Add the lime juice and whisk for one minute.
4. Add the lime zest, tequila and triple sec, whisking until combined.
5. Pour into pie crust.
6. Bake for 12 to 14 minutes
7. Let stand for two hours.
8. Refrigerate.
06-04-2008 04:31 PM
ratherbesailing attempted link before 10 posts deleted
04-29-2008 07:04 PM
ianhlnd I usually don't have the right ingredients for a paella, so I've come up with a dirivation of Arroz con Pollo that I can make underway, takes a bit of time, but doesn't have to be watched too closely.

chicken cut into little parts, skinless
onion, sliced or diced
garlic,
paprika
salt and pepper
4 chicken bullion cubes
1 can chicken broth
rice to fill in the holes
bay leaves
tomato diced
celery, peas, or any other green stuff
enough water with the broth to cover

I use a 12" iron pan with lid, brown the chicken, add paprika, and all the other stuff, add rice and let simmer til rice is done.

If you have shrimp, clams or any other seafood, toss it in. feeds 6
04-29-2008 05:46 PM
TrueBlue Looks like the way we prepare seafood kabobs - delicious and simple.

I usually vary seasonings, but like to mix lemon juice, seasalt, crushed pepper corns and fresh rosemary leaves to the extra virgin olive oil - basting during grilling
04-29-2008 05:40 PM
RickQuann This takes a little prep, but it sure taste good; seafood kabobs and the
ingredients can vary; scallops, salmon, swordfish, tuna, shrimp, peppers, onions, zucchini, squash, grape tomatoes and the list goes on. Brush on a little olive oil, toss on the Magma grill for eight-ten minutes and dinner is served.

04-26-2008 09:30 AM
merttan As far as my search on that goes, some uses fine grade bulgur some say rice... So, I think bulgur is the closest substitude...
04-26-2008 08:26 AM
eryka
Quote:
Originally Posted by merttan View Post
Oh boy, that "dovme" is... well here it goes...
Beated grown wheat, which lasts a long time, is boiled and mixed with butter before using... That's how you make dovme at least...
So if I were trying to substitute things easy to get in the U.S., would I use "bulghur"? Or more like noodles?

When I googled "dovme" all I got was your "tattoo" meaning; and some very elaborate tattoos at that!
04-23-2008 05:12 PM
merttan
Dovme

Quote:
Originally Posted by eryka View Post
And what is dovme?
Oh boy, that "dovme" is... well here it goes...
Beated grown wheat, which lasts a long time, is boiled and mixed with butter before using... That's how you make dovme at least...

Most of those recipes can be prepared in a simple galley but most are cooked in fully equiped ship kitchens. Olive oil don't go bad, at least that quick, so they do carry lots of olive oil on those ships and it's high calories will give you the being full feeling. And, I even heard that they'd use the olive oil for emergency machine oil replacement...

The guy who thought me the seamanship used to roll, salted and spiced, meat to preserve it as a dried meat under the sun, than cooked them in olive oil and sea water... Same with fish... He was 80 about 10 years ago... Old school guy... Made us row in the dingy with ropes to pull the boat when there was no winds, or swim then walk to the shore pulling the boat close to the shallows or my favorite swim with the rope to pull the boat... One bell for right, two for left... Good thing that I learned how to swim from a coast guard... It was lots of work to learn from that guy; carry the anchor to the shore... clean the decks everyday... climb the mast to clean it...
I think that Gulet was about 50 years old when I was on it and had the original Mercedes diesel engine (installed from a truck) from 1940s...
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