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Cooking on a boat with no oven
Spices: Pepper, Salt, Thyme, Tarragon, Rosemary, Curry, Red Pepper, Parsley, Basil, Dill, Cilantro, flour, baking pwd. Celery seed,
Other flavors: Bread crumbs, soy sauce, olive oil, worchestshire sauce, spray pam. Vinegar, capers, Chicken/beef bouillon, horseradish,
Some Favorites:
Stove top bread:
4 C Flour, 2T Baking pwd, 1 ¾ c warm water. Stir and fry on skillet with oil. (much like pita)
Mushroom risotto:
1Can cream mushroom soup, mushrooms, rice. Parsley,
Potato Leek Soup:
2T olive oil, chopped leeks, 4 potatoes cubed. (carrots?) Cook till tender/blend or mash. Add 5C water, salt/pepper, 1 pkg cream cheese, cook med heat, add: ¼ C milk, chopped cooked bacon
Squash soup:
Zucchini, or other squash, onion, celery, parsley,chicken bouillon, water to cover. boil till tender, blend or mash, Add milk and butter to taste.
Curried chicken Salad
Chicken, golden raisins, mayo, curry, cilantro, lime juice, mango chutney, almonds. Heat 1T veg oil, add curry , stir 30 seconds. Cool. Mix with remaining
Chicken Quesadillas
Chicken, cheese, tortillas, refried beans,
Chicken Satay with Peanut sauce.
Chicken, (marinade-6 T veg oil, 4 T soysauce, lime juice, ginger, 2 T brn sugar, cilantro)
Peanut sauce-peanutbutter, soy sauce, sesame or veg oil spring onions chopped, lime or lemon juice, 1 T brn sugar). Marinate chicken cubed or strips then sauté in oil til brown. Serve with peanut sauce.
Crab cakes ( or salmon)
Crab meat, egg, 2 T mayonnaise, 1 Tworchestershire, breadcrumbs, parsley, chives, salt/pepper. Form into patties and brown in veg oil.
Sauce for cakes: mayo, lemon juice, capers, Dijon mustard, parsley or dill
Pork Chow Mein:
1 lb pork cubed, brown, add 1 C celery chopped, 1 med onion, 3T soy sauce, 2 C beef broth, simmer 20 min. Blend 1-3 T cornstarch in water. Stir in meat. Add mushrooms, and 1 Can Chinese veg, drained. Heat to boiling. Serve with rice or chow mein noodles.
Brusselsprout – Carrot hash:
1 T olive oil, 1 C chopped onion, 1 lb brussel sprouts – finely shredded, 1 lg carrot, finely chopped. ¼ tsp thyme, ½ C water or chic bouillon, 1 Red bell pepper, chopped, salt/pepper. Sauté onion till soft, add sprouts, carrot, thyme, water. Simmer low 5-10 min. Add Bell pepper, season, sauté till soft. 1-5 min.
Brussel Sprout-Ham hash:
Brussel sprouts shredded, 2 T butter (1/4 stick), 3 T olive oil, 2 slices smoked ham(or bacon) coarsely chopped. 2/3 C chicken bouillon, sea salt. ½ C chopped pecans.
Butter & oil in deep skillet, add ham, sauté 3 minutes, add Brussel sprouts, & broth, sauté until crisp-tender 3-5 min. season, sprinkle with pecans when served.
Soba Noodles and Shrimp:
Asparagus, shrimp, peas, radish sprouts, spicy sesame dressing. (1 oz soy sauce, 2 oz oil, lemon juice, cilantro, sesame seeds, ginger)
Another dressing: Peanut sauce. ½ C peanut butter, ginger, 1/3 C chicken broth, 2 T honey, ¼ C soy sauce, 2 T rice vinegar, 3 T sesame oil, 1/3 C cream,
Puttanesca Pasta:
Olive Oil, anchovies, black olives, capers, crushed tomatoes, diced tomatoes, parsley, spaghetti pasta
Crabmeat Pasta
Thinly sliced zucchini, chopped tomatoes, parsley, white wine, cream, thyme, salt/pepper, crabmeat, fettuccine, parmesan cheese.
Sauté zucchini, add tomatoes, next 5 ingredients. Simmer for 5 minutes. Cook pasta, toss crabmeat, sauce and pasta together,
Red Wine reduction:
Red wine, onion, balsamic, season, brn sugar, corn starch, beef broth, butter, sage.
Boil and reduce red wine. Add onion, reduce ½. Add 1 ½ T balsamic, salt, pepper, 1 T brn sugar. Dissolve cornstarch in ½ c water, whisk into wine mixture. Add ½ c of broth. Bring to boil, reduce by ½.. add butter and pinch of sage.
Lemon Caper Cream sauce for fish:
½ C white wine, chopped onion, 1T lemon juice, ¼ C cream, 1T butter, 2 tsp capers, salt/pepper. Heat wine, lemon, onion. Reduce to 1 T-add Cream. Remove from heat, stir in butter, capers, salt/pepper. Pour over fish.
Basic Cocktail sauce: chili sauce or ketchup, horseradish, lemon juice, Worcestershire, Tabasco?
Crabcake Remoulade. Mayo, Dijon mustard, horseradish, lemon juice,
Smoked salmon spread:
Cream cheese, ½ C sour cream, lemon juice, dill, horseradish, salt, pepper, 4 oz smoked salmon. Blend
Eggplant Caviar – Appetizer
Combine & sauté 10 min. 1 Med eggplant, onion, green pepper, all chopped, 1 Cup mushrooms, garlic, 1/3 oliveoil.
Add: 1 tsp salt, ½ tsp pepper, 1 tsp oregano, 2 T wine vinegar, ½ C chopped olives, ¼ C capers, 3 T chopped almonds. Mix and simmer 25 minutes, chill.
