Vivo O Sonho

Living the Dream
Vivo O Sonho
  • Home
  • You Live on a Boat?!
  • Story Shelf
  • In the Galley
  • Tag: GalleyCooking

    • Nopales (Cactus) Salad

      Posted at 9:26 am by Heidi Benson Stagg, on January 26, 2023

      I love trying new ingredients, especially when they are unique and fresh to a region. Currently, I’m living in La Paz, Mexico, and am in love with the fresh fruits and vegetables which can readily be found in supermercados (supermarkets), small local market stalls, farmer’s markets, and even convenience stores (OXXO is the most common corner store; similar to an American 7-11).

      Unlike America, where a great deal of produce is picked and shipped in from other countries before it has fully matured, the most plentiful and popular Mexican produce is grown nearby and offered fully ripe. Cactus is in abundance and inexpensive.

      Prickly pear cactus leaves have become a favorite ingredient of mine. They taste similar to a slightly tart green bean when eaten raw, and a bit like a green bell pepper when cooked. They produce a gelatinous substance when cut, not unlike okra. Some people find this slimy texture off-putting and it can be removed by cooking, which I prefer. It sounds weird, but by boiling the cactus with the husk of a tomatillo, the gel is absorbed into the husk and there is no slime! You can also cook out the gel by sauteing, which I do when adding to eggs, etc.

      Most often you’ll find the leaves (called pads) with the needles removed. If not, gloves and a sharp knife are required to cut off the needles and outer vein. Look for smaller sized, firm pads and use within a few days or wrap tightly and refrigerate for up to two weeks. If they become limp, they are beyond their prime and will have lost their crunchiness but can still be used in soups until mold develops.

      Cactus contains beta carotene, iron, B vitamins, and are good sources of both vitamin C and calcium. Research has showed that it contains anti-viral and antioxidant properties, protects nerve cells, may reduce cholesterol and eliminate hangovers.

      Continue reading →
      Posted in In the Galley | 0 Comments | Tagged BoatingLife, Cruising, GalleyCooking, LifeOnboard, LiveAboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivaLaMexico, VivoOSonho
    • Creamy Mushroom Soup

      Posted at 8:32 am by Heidi Benson Stagg, on January 7, 2023

      I love, really love, mushrooms … raw, cooked, on pizza, in salads, definitely sauteed on steak, and most especially as the featured ingredient in a rich, creamy soup. I often make a meal of the soup, with a big chuck of buttered sourdough on the side, but it’s also a lovely starter or complement to a light main course.

      The key to developing the rustic flavor is to cook the mushrooms low and slow in the butter/olive oil. I personally think this is best done in a cast iron dutch oven. I use the one my Nana brought from Ireland to the United States when she immigrated to Washington State in 1946. It was her mother’s and is now over 100 years old. It is one of my most treasured galley items and infuses the secret ingredient of love into every dish.

      Variations:

      • Get creative with your choice of mushrooms for a slightly different flavor profile. Fresh baby portobellas and criminis are more robust than the white button variety. Dried oyster, shitaki and lobster each bring a different nuance than porcinis.
      • Make it vegan by replacing the butter and cream with dairy-free alternatives and use vegetable stock in lieu of chicken stock. Or skip the cream al together for a broth-based soup.
      • Don’t have fresh thyme or tarragon? Substitute with 1/2 teaspoon dried thyme and 1/4 teaspoon dried tarragon. You can also leave out the herbs altogether.
      • Some folks prefer their mushroom soup rustic instead of pureed. Simply skip the blender step, if so.
      Continue reading →
      Posted in In the Galley | 0 Comments | Tagged BoatingLife, Cruising, GalleyCooking, LifeOnboard, LiveAboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Adventures in Bread-Making Onboard

      Posted at 12:12 pm by Heidi Benson Stagg, on January 9, 2021

      In the past decade-plus of living on board I have learned to cook, at first by necessity and later because I enjoyed it. When the Captain and I moved aboard Cool Change (Aaron’s dad’s Freedom 32) in 2009 we ate simply. Mainly because neither of us knew how to cook very well and the space was also challenging. The galley is pretty teensy with only two burners, an oven about the size of a toaster-oven, and an ice-cooled refrigerator. Since it was summertime, we barbecued/grilled chicken, beef, fish and veggies the majority of evenings.

      Growing up, my mother did all the cooking for the family and never invited my sister and I to participate. (And the rare time we did, the majority of the meals were from cans and boxes.) In my previous marriage to Brett he did all the cooking. I worked 60 hours a week and came home after long days and late meetings to a warm meal nightly. I rarely ventured into the kitchen and when I did it was mostly reheating. He enjoyed cooking so it wasn’t an issue and we hosted many dinner parties for family and friends with him in the kitchen and me doing the event coordinating. It wasn’t that I didn’t like cooking; it was more that I never really had the encouragement, motivation or opportunity until I was in my forties.

      Continue reading →
      Posted in In the Galley, You Live on a Boat?! | 1 Comment | Tagged AlamedaRiviera, GalleyCooking, LivingTheDream, SailingCook, VivoOSonho
    • Mac ‘n’ Cheese

      Posted at 9:19 am by Heidi Benson Stagg, on November 15, 2020

      img_6026Macaroni and cheese is one of our favorite comfort foods. I’ve made it a kazillion ways using different varieties of cheese, baked, straight from the pot, with a bread crumb topping, and without.

      This recipe was invented because I had a half cup of Alfredo sauce in my fridge and didn’t want it to go to waste. I figured it would meld well with the other ingredients I had on hand, and I was right! It was ooey, gooey cheesy and so easy to throw together.

      Variations: Choose your own cheese blends and try different flavors of creamed soup and Alfredo sauce. (The sauce I had was garlic flavored; otherwise I would have added a couple of minced garlic cloves as we are garlic lovers.) Add a diced jalapeno pepper or a dash of cayenne if you like it spicy. Use different pasta shapes, but I suggest staying with one that will hold the cheese, such as shells, elbow or penne.

      Continue reading →

      Posted in In the Galley | 1 Comment | Tagged BoatingLife, Cruising, GalleyCooking, LifeOnboard, LiveAboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Pork Pozole Verde

      Posted at 12:09 am by Heidi Benson Stagg, on October 6, 2020

      img_5262Sometimes my recipes are created out of necessity, as in this case. I bought a 4 lb pork loin that I thought would be great for my hubby to smoke. I’ll be the first to admit that I have no clue as to the fine art of barbecuing, grilling and smoking. He mentioned that this cut might dry out but went ahead and brined and smoked, spending all day tending to our main course for the evening. And lo and behold, he was right. It was far from tender and juicy and instead almost inedible.

      I come from a long line of thrifty cooks, so wasn’t going to throw away the whole loin and thought long and hard hard to bring moisture back to the protein. (Although, I did pick this up from our local Grocery Outlet for a bargain price!) I knew I needed to simmer it in a liquid and with fall just beginning, our evenings have been getting cooler so a soup came to mind.

      Continue reading →

      Posted in In the Galley | 0 Comments | Tagged BoatingLife, Cruising, GalleyCooking, LifeOnboard, LiveAboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Leftover Lamb Curry

      Posted at 4:15 am by Heidi Benson Stagg, on August 25, 2020

      IMG_3371Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.

      This was a 6 pound lamb roast that started with a nice fat cap, making the meat tender and juicy. After serving it sliced the first night, I cut the leftovers into bite-sized cubes and made a stew for my daughter with potatoes, celery and peas, Shepherd Pies for us and finally this curry served over jasmine rice.

      Continue reading →

      Posted in In the Galley | 0 Comments | Tagged BoatingLife, Cruising, GalleyCooking, LifeOnboard, LiveAboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Mediterranean Watermelon Salad

      Posted at 5:05 am by Heidi Benson Stagg, on August 11, 2020

      IMG_2981

      In lieu of hot veggies, I like to make side salads to go with dinner in the summer. Hubby isn’t a big fan of green salads so I switch it up now and then.

      This bright salad combines the sweetness of ripe watermelon with the salty tang of feta and kalamata olives. The sweet/savory dressing brings it all together for yumminess in every bite.

      Variations: Any tomatoes will do; I like the yellow for the contrast in color. You can use an English cucumber and leave the skin intact.

      Continue reading →

      Posted in In the Galley | 0 Comments | Tagged BoatingLife, GalleyCooking, LifeOnboard, LiveAboard, LivingTheDream, MarinaLife, SailingCook, shoplocal, TinyKitchen
    • Baked Chicken Wings

      Posted at 5:19 am by Heidi Benson Stagg, on July 28, 2020

      img_3564Chicken wings don’t have to be a guilty pleasure. I’ve found that baking them is as delish as deep frying, and far more heart-healthy (not to mention less messy).

      You can take the easy-peasy route and simply make a batch of basic wings and then serve a variety of dipping sauces on the side. Or you can go a bit more fancy and flavorful by tossing them in one of the sauces below near the end of the cooking time. I usually serve with a platter of raw, cold veggies.

      Variations: Recipes for my basic wings and two favorite flavors are below: Buffalo and Ginger-Soy. You can toss the wings in a multitude of sauces of your choosing and finish in the oven. Oil based salad dressings are a good option. Stay away from cream-based sauces as they will burn; offer them for dipping instead (ranch and bleu cheese are a favorite). An easy way to create your own dipping sauces is to start with a base of 1/4 cup sour cream and simply stir in herbs and spices of your choosing.

      Continue reading →

      Posted in In the Galley | 0 Comments | Tagged BoatingLife, Cruising, GalleyCooking, LifeOnboard, LiveAboard, LivingTheDream, MarinaLife, SailingCook, shoplocal, Tayana, TinyKitchen, VivoOSonho
    • Recipes for Extra Herbs!

      Posted at 4:41 am by Heidi Benson Stagg, on July 14, 2020

      IMG_1923
      IMG_1878
      IMG_1736

      A dear friend gifted me with a literal armload of fresh herbs from her garden. I used them in daily recipes for a solid week, keeping them wrapped in damp paper towels in the fridge, and then needed to find another use before they turned brown. There are a plethora of ideas such as tying them in bunches, hanging by their stems and letting dry, making pesto or chimichurro sauce, and freezing in ice cube trays. I opted to make simple syrup, compound butter and infused oil.

      1. Simple Syrup … the name says it all. It takes all of 5 minutes to make and the result is a thick, sweet syrup. Herbal infused simple syrup adds a gourmet flair to cocktails and desserts and lasts for about two weeks when stored in a sterilized glass container in the fridge.
      2. Compound Butter … Another easy way to add flavor to everyday meals with a pat of herbal butter on warm rolls, rice, mashed potatoes or veggies. It is also incredibly delicious served on a steak hot off the grill or pan. It can be frozen for up to six months or about a week in the fridge.
      3. Olive Oil … Store-bought infused oils are expensive, especially when they are so easy to make! The big difference is that manufactured products have a longer shelf life than homemade versions. So you’ll want to make these in small batches and use within two weeks. Use the lightest olive oil you can find so the flavor doesn’t compete with the herbs. You can use the herbs that are strained out in future recipes. The rosemary and garlic gets nice and crispy and is wonderful added to soups and stews.

      Continue reading →

      Posted in In the Galley | 0 Comments | Tagged BoatingLife, GalleyCooking, LifeOnboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Potato Kugel

      Posted at 3:30 am by Heidi Benson Stagg, on June 30, 2020

      IMG_1344Kugel is a well-loved staple of Jewish family meals and can be made sweet or savory, with noodles or potatoes. Although I’ve seen some fancy schmancy recipes, traditionally it’s a baked pudding or casserole with simple ingredients, served as a starch side or dessert. It can be made in a regular casserole pan but I like the presentation of a round pie dish.

      Potato kugel is made with grated potatoes, but when I’m making a special holiday dinner with many components such as Passover, the use of frozen hashbrowns makes for an easy side that can be prepped in the morning and popped in the oven an hour before serving. It can also be baked, cooled, frozen and reheated if you want to pre-make it.

      Continue reading →

      Posted in In the Galley | 0 Comments | Tagged BoatingLife, GalleyCooking, LifeOnboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    ← Older posts
    • Archives

    • Categories

    • Follow Vivo O Sonho on WordPress.com
    • Tags

      2LWA 2LWAFlashLitFeb 2WLAFlashLit accessibility AlamedaAnimalShelter AlamedaGroceryOutlet AlamedaRiviera AlamedaShorts Baja Ha-Ha BargainMarket BeatrixPotter BoatingLife Books Inc Bridgewatch Angels Cruising DaysofAwe disabled DogOnboard Elsie Hanna FAAS FlashLitChallenge FlashLitOct GalleyCooking GOAlameda GroceryOutlet handicap homeofWOW LifeOnboard LiveAboard LivingTheDream MarinaLife MarinGeneralHospital nana NorthernIreland OrangeIrish RoshHashanah SailingCook SailingWriter shoplocal ShortStory sonho StPatricksDay SuicidePrevention Tayana Tiki TinyKitchen TLWA ToLiveandWrite ToLiveandWriteinAlameda VivaLaMexico VivoOSonho Writing Sailor
  • Vivo O Sonho

    Heidi Benson Stagg

    Heidi Benson Stagg

    I live aboard a 42 ft Tayana Vancouver sailboat, hull #5 laid in 1979, with my husband and little dog. We are preparing to head to Mexico in Fall 2022 and I enjoy blogging about our preparations for our journey, cooking in my tiny kitchen and writing short stories.

    Personal Links

    • Living the Dream ... Life Aboard Sonho

    View Full Profile →

  • Enter your email address to follow Vivo O Sonho's Blog and receive notifications of new posts by email.

    Join 1,154 other subscribers
  • Follow Vivo O Sonho on WordPress.com
  • Follow Us on Facebook

    Follow Us on Facebook
  • Vivo O Sonho Blog Stats

    • 15,420 hits

Start a Blog at WordPress.com.

  • Follow Following
    • Vivo O Sonho
    • Join 75 other followers
    • Already have a WordPress.com account? Log in now.
    • Vivo O Sonho
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...