Posted at 4:40 am , on September 24, 2019
To be honest, hubby and I aren’t fans of chicken breast. We prefer thighs which are juicier due to the higher fat content. But every now and then I feel like doing something fancy with chicken and opt for breasts especially when stuffing. Using olives marinated in olive oil kept these moist and flavorful.
I generally get my proteins from the butcher counter rather than the prepackaged section, as I can assure that the pieces are all similar sized for even cooking. These particular breasts were huge at almost a pound each, which makes stuffing them fairly easy. I made three breasts and served four people with a small portion left over for lunch.
Posted at 10:23 am , on September 10, 2019
My husband and father-in-law love sweets and dessert is always highly anticipated after I’ve made a nice dinner. I often make complicated baked goodies but in my pursuit of eating healthier I’ve been working on new ideas. This one satisfies the sweet tooth and is so easy to whip up in minutes. Better yet, all ingredients are readily available at our Alameda Grocery Outlet.
Pears are a great source of Vitamin C (one provides about 11 percent of your daily recommended allowance) and also boast low calories and high fiber, making it a great choice for those looking to loose weight. Honey is a known antioxidant and many feel it is a good replacement for processed sugar.
Posted at 5:23 am , on August 27, 2019
Galette from the Norman word “gale” meaning flat cake is a term used in French cuisine to designate various types of flat or freeform crusty cakes. For me, it’s a much easier way to make a version of pie!
With all the wonderful summer stone fruit available right now, this is a no-fuss dessert that presents and tastes beautifully.
Posted at 4:35 am , on August 13, 2019
Tofu: You either love it or hate. I have always hated it. And really, for no reason other than I had an iguana and that’s what we fed him, so why would I want to eat reptile food? Plus it has a look, taste and texture that is just weird.
I have many friends who are vegan and rely on tofu as a source of protein. A few of them like it as is, right from the container, but most prefer it cooked or marinated as the tofu takes on the flavor profile of whatever ingredients you use, making it incredibly versatile.
Posted at 5:17 am , on August 6, 2019
This is a delicious, hearty vegan breakfast that is made the night before and ready to eat right from the refrigerator. I’ll make this when we are at sea in warm climates and the crew needs a quick meal going on/off the sunrise shift.
Oats are among the most nutrient-dense foods, rich in carbs and fiber but also higher in protein and fat then most other grains. Chia seeds are a great source of omega-3 fatty acids, fiber, antioxidants, iron, calcium and protein. Staying fueled and “regular” is important when off-shore sailing and the ingredients in this recipe fit the bill nicely.
Posted at 4:19 am , on July 30, 2019
I served as “chef” at a recent Writer’s Retreat and many of our attendees had a variety of food preferences and needs. To please everyone, I created this vegan version of “meat in a lettuce cup” and also made a version using ground turkey in lieu of the chickpeas (also known as garbanzo beans). I served it for lunch with sides of tortilla chips and salsa and a tray of raw, bite-size veggies. The pans were empty, so I’ll take it as a hit!
Chickpeas contain iron, vitatims B-6 and K, folate, phosphorus, zinc, copper, magnesisum, manganese, choline and selenium. They are also an excellent gluten-free source of protein and fiber and enjoy a long shelf life when purchased in the can. We’ll bring a good stock of these when we are on extensive off-shore adventures for quick meals, snacks and making hummus.
Posted at 4:47 am , on July 23, 2019
This is one of those dishes that was inspired by a special at the market; I see a sale on a protein and build a menu around it. I’ve had veal piccata at restaurants but never tried cooking it myself. Traditional veal piccata is made without mushrooms, white wine is used instead of stock, and paper thin lemon slices are cooked on top of the cutlets in the oven while the sauce is made. I like a good challenge, so did a little research and came up with this recipe using ingredients and flavor profiles that we enjoy.
Posted at 2:00 am , on July 16, 2019
We always have leftover buns when we do a hot dog or sausage barbecue with friends. And not being big bread eaters, they sit until I either feed to the ducks in the marina, throw away or make into bread pudding. All of these ingredients are available at our local Grocery Outlet and I generally have aboard our boat.
This is a nice make-ahead breakfast or dessert that can be popped in the oven an hour before guests arrive. I like to serve it warm, but it’s also good cold or at room temperature.
Posted at 9:06 pm , on July 9, 2019
This easy-to-make sangria is chock-full of summer fruit which makes for not only wonderful flavor, but a tasty snack. It’s perfect for barbecues and picnics, refreshing and travels easily in a container with a lid. It does take a bit of prep as it’s best with at least 12 hours of marinating time for the fruit to infuse the wine. I made mine on July 3rd for an Independence Day party and a week later I finished the last of the batch: Delish! All of these ingredients are readily available at our local Grocery Outlet, which always has a great selection of wine, spirits and fruit.
Don’t bother with expensive wines as the fruit will significantly change the flavor. Instead choose the type based on the flavor profile that will complement your choice of fruit. I find that a big Cabernet Sauvignon generally has hints of blackcurrent and blackberry and marries well with stone fruit. If you prefer a more medium-bodied wine go with Merlot and if you are aiming for a light, fruity taste you’ll like Pinot Noir. As with the wine, opt for an inexpensive brandy.
Posted at 8:12 am , on June 25, 2019
Many people aren’t big fans of traditional red, canned beets and so pass over beets in general. But these marinated orange beets have a less earthy, sweet flavor enhanced with tangerines and are so delish that they can be eaten alone. I like them over spring mix and also sliced into thin pieces and served with crackers and goat cheese. They’ll last for two months in the refrigerator but I find they’re gone long before that and even my beet-hating hubby is a fan!
Beets in general are chock full of antioxidants and vitamins such as potassium,magnesium and vitamin C. Orange beets get their pigment from betaxanthins, which are an anti-inflammatory and also help to cleanse your kidneys and lower cholesterol. For more info on the health benefits, check out LiveStrong.com.