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.
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.
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.
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.
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.
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.
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.
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.
“When you turn the wheel right, the boat goes right” he said patiently. “Think of it as driving a car.”
“It’s not at all like driving a car. And it’s STARBOARD, not right,” she snapped back. “I KNOW how to STEER a boat with a tiller, just not a fancy schmancy “yacht” with a wheel.”
“Well, then try STEERING to a compass heading. Follow the chartplotter course and keep it on the straight and narrow,” he suggested.
“Straight and narrow? This is the Pacific Ocean, not the friggin’ Pacific Coast Highway! Take it, I’m done.”
I always prefer fresh ingredients to canned or frozen, but there will be times when we are out to sea and run out of fresh goods. I’ve been exploring some healthy options that aren’t full of preservatives and are easy to make and these quesadillas fit the bill nicely. They would also be a great meal for the kids to help with and to make when camping. All of the ingredients are readily available at our Alameda Grocery Outlet and you may even find many of them in the organic aisle.
Variations: So many. You can leave out the chicken if you want to go vegetarian and of course swap out the canned items for fresh.
Vivo O Sonho 