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  • Tag: GalleyCooking

    • Roasted Sunchokes

      Posted at 3:16 am by Heidi Benson Stagg, on June 16, 2020

      SunchokesHubby is most definitely a meat and potatoes kind of guy but we have been trying to limit our carbohydrate intake so often dinner just features a protein and large portion of a veggie side. Sunchokes, also known as Jerusalem artichokes, look similar to potatoes when diced or sliced and have a similar texture, but feature a sweet, nutty flavor similar to an artichoke, that only needs a few herbs and olive oil. I served these with Easter dinner (turkey ham basted in mustard, honey and brown sugar and roasted asparagus).

      Sunchokes are also good raw; crunchy and a great addition to a green salad when sliced thinly. Some people prefer to peel them, but with their odd shape it can be quite a task. I prefer to wash off any dirt and give them a good scrub with a textured sponge or veggie brush and leave the skin on.

      They are rich in iron, potassium and vitamin B1. And the really good news for diabetics is that they have have a lower glycemic index score than potatoes as they store their carbohydrate as inulin (not to be confused with insulin) rather than starch. And for all of us, they aren’t fattening (one cup of raw sunchokes has approximately 110 calories and zero fat)!

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      Posted in In the Galley | 0 Comments | Tagged BoatingLife, GalleyCooking, LifeOnboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Portuguese Custard Tarts – Pasteis de Nata

      Posted at 3:44 am by Heidi Benson Stagg, on June 10, 2020

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      IMG_9103
      My husband’s family hails from Portugal and they observe an annual Christmas Eve tradition of gathering for breakfast at midnight. I wanted to contribute to the table and found a recipe that I tweaked for Pasteis de Nata, Portuguese Custard Tarts. They were declared “the real deal” by those in the know and hubby’s dad had a few more than his fair share. 🙂 I’m posting this on “Portugal Day,” an official national day of celebration, commemorating Luis de Camoes, a poet and national literary icon. (Click here for more info from Wikipedia.)

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

      Posted at 6:02 am by Heidi Benson Stagg, on June 2, 2020

      IMG_1341Caprese salad is always a favorite … thick slices of juicy tomatoes, hunks of creamy mozzarella and fresh basil leaves drizzled with olive oil on a platter or in stacks. I thought this would make a colorful addition to a family diner in lieu of the usual green salad so scaled down the ingredients to miniature size and added some fresh herbs planted by the Grands. Next time, I’ll double the recipe for leftovers as it was quickly gobbled up!

      Variations: You could skip the added herbs and keep it classic with just the basil, and also try different flavored olive oils. A drizzle of balsamic vinegar across the top would make for a nice presentation and burst of flavor (my daughter is not a fan, so we didn’t add to ours).

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      Posted in In the Galley | 0 Comments | Tagged BoatingLife, GalleyCooking, LifeOnboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Turkey-Stuffed Bell Peppers

      Posted at 5:05 am by Heidi Benson Stagg, on May 19, 2020

      IMG_1229There is something soothing about sitting down to comfort food during these tough times, plus they are also inexpensive and easy to make. Turkey is a healthy alternative to beef, but tends to be drier so the pasta sauce gives needed moisture without being greasy.

      I used to stuff my peppers by cutting off the top with the stem but have found that by slicing them lengthwise the meat mixture heats quicker which allows the peppers to remain firm instead of getting mushy. (Plus they don’t tip over in the pan and are also easier to cut and eat.)

      bell  peppersThese make a nice, low-carb meal with added hidden veggies and a side salad rounds it out nicely. Bell peppers are high in vitamin C, with a single one providing over 150% of the recommended daily intake. They also provide vitamin K1, E and A, and folate and potassium.

      Variations: You can use whatever color bell peppers you like or be really creative and mix it up with red, orange, yellow and green for a pretty presentation! You can also use red tomatoes instead of the yellow that I used (it’s what I had on hand), kale instead of spinach (which I absolutely detest!), different types of shredded cheese and different flavors of pasta sauce. You could also use straight up tomato sauce but would need to add some herbs to make it more flavorful.

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      Posted in In the Galley | 0 Comments | Tagged BoatingLife, GalleyCooking, LifeOnboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Cody’s Chicken Biscuit Pie

      Posted at 4:23 am by Heidi Benson Stagg, on May 5, 2020

      IMG_0829During this pandemic, I have the privilege and pleasure of homeschooling my Grands two to three days a week so my daughter can do her job as a behavioral therapist for special needs children, an essential service so the children don’t fall behind with their development.

      In addition to school work and online meetings, I try to come up with creative and fun hands-on activities and cooking is something that both Grandsons enjoy. Measuring and mixing are great for math and organizational skills and I’m attempting to expand their palates as well.

      IMG_1652This recipe was simple enough that my almost-eight-year-old Grandson could do it all by himself with just my supervision! Although he thought the can of cream of celery soup looked like “slime” and the mixture was “gross,” he loved it when he tasted the finished product.

      I treasure my memories of cooking with my Nana and know that although the virus has been a tough time to live through, this will also be remembered as a time when family was truly put above all else and we created some great meals together.

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      Posted in In the Galley | 0 Comments | Tagged BoatingLife, GalleyCooking, LifeOnboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Braised Beef Shanks (Osso Buco)

      Posted at 4:21 am by Heidi Benson Stagg, on April 21, 2020

      IMG_1257This is my husband’s favorite meal and is packed with rich flavors in every scrumptious bite. It is NOT a quick and easy recipe and I won’t be preparing it when we are underway on long passages. It’s for special occasions and fills the cabin with an amazing scent for hours as it simmers.

      I made this on a Thursday during the Pandemic. The special occasion? Because Aaron gets up early every day to go to a job in a very scary time to support our family. My job is to help care for our Grands so my daughter can work, keep our home clean and tidy, and feed him. Because I now shop only once a week and we have a teeny fridge and no freezer, I’ve been sticking with simple proteins and veggies. But once a week, I plan something special to show him my appreciation and love … and he eats up both! 🙂 Bonus is that Tiki gets the beef bones!

      The key to this recipe is to start early and simmer for hours, allow another few hours to sit covered, then put in the oven for the final hour. No knives are needed when it has been cooked all day … it is falling off the bone and fork tender. It truly is OHMYGOD delish!

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      Posted in In the Galley | 0 Comments | Tagged BoatingLife, GalleyCooking, LifeOnboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • Horseradish Sauce: Traditional & Creamy

      Posted at 10:02 am by Heidi Benson Stagg, on April 9, 2020

      IMG_3380Homemade horseradish sauce is so easy that we haven’t had store-bought since I discovered how to make it myself a few years ago. It literally takes minutes and can be enhanced with flavored vinegar and salt, kept traditional, or made creamy and the sharp flavor down-played by adding sour cream.

      One five-inch piece makes about three cups of traditional horseradish sauce. It can be stored in a glass jar with a tight lid in the fridge for many months and does taste stronger the longer it sits. When mixed with sour cream, it should be used within a week, so just take out a few tablespoons at a time for the creamy version and store the remainder.

      Top with finely chopped chives for a nice presentation.

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      Posted in In the Galley | 0 Comments | Tagged BoatingLife, GalleyCooking, LifeOnboard, LivingTheDream, MarinaLife, SailingCook, TinyKitchen, VivoOSonho
    • GO To Tuesday: Seared Scallop Salad

      Posted at 3:24 am by Heidi Benson Stagg, on April 7, 2020

      IMG_0724This is a flavorful meal that presents beautifully in minutes. I’ll eat any seafood but hubby is a bit pickier, especially when it comes to shellfish. We both love scallops as they don’t have a strong “fishy” taste and do have a “meaty” texture.

      The trick to scallops is twofold: they need to be fresh and not overcooked. If they have a fishy smell or are slimy, don’t use them. The ones I bought were out of the shell and cleaned, fresh (not frozen) vacuum-packed wild products of the United States. If you buy frozen and defrost, they may have a mealy texture.

      When you cook, watch them closely and only cook until opaque on both sides. Take one out and cut in half to test for doneness. We personally like ours a tad on the undercooked side so ours are done when still just a bit transparent and shiny in the very middle. If you aren’t a fan of almost-sushi, cook until firm but not hard and fully white in the middle.

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      Posted in In the Galley | 1 Comment | Tagged AlamedaGroceryOutlet, BoatingLife, GalleyCooking, GOAlameda, GroceryOutlet, LifeOnboard, LiveAboard, LivingTheDream, MarinaLife, shoplocal, TinyKitchen, VivoOSonho
    • Matzah Ball Soup

      Posted at 3:26 am by Heidi Benson Stagg, on March 24, 2020

      IMG_9963Matzah Ball Soup is a staple first course at Passover Seder’s and also served year-round in many Jewish homes. It’s a close second to Chicken Noodle Soup for treating colds and oh, so good on any dreary day.

      My all-time favorite recipe was made by Nana Yetta Finberg, my former husband’s grandmother. Her balls were dense yet not doughy and it has taken me over two decades to get them just right.

      Her broth was made from a whole chicken and veggies simmered for hours then strained many, many times to get it perfectly clear and golden. I cheat by using chicken broth to save time but I do roast veggies and add to the broth to simmer for an hour before straining. My broth is not as clear as hers, because I simmer the balls in the broth and then strain one more time. The flavor of both the broth and balls is pretty satisfying!

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      Posted in In the Galley | 0 Comments | Tagged Cruising, GalleyCooking, LiveAboard, LivingTheDream, MarinaLife, shoplocal, TinyKitchen, VivoOSonho
    • Turkey Tetrazani with Squid Ink Pasta

      Posted at 5:55 am by Heidi Benson Stagg, on March 10, 2020

      Squid Ink Turkey TetrazaniWhy squid ink pasta? Well, because I bought all the other ingredients for this recipe and forgot the pasta and just happened to have this in my pantry. The bold black color seemed odd when I was cooking it, but actually made for a dramatic presentation. Most often used in seafood dishes, squid ink pasta does have a distinct flavor of sea salt not found in other pasta. I didn’t add any salt to the recipe and it came out absolutely delish!

      Hubby loves pasta and we most often feature an Alfredo sauce or he makes his famous red sauce. I wanted to try something different and found turkey tenderloins on sale so did a bit of recipe research and then developed this one with my own twists. It’s rich and creamy comfort food and the celery adds a nice little crunch. It can be prepped and assembled in advance and then popped in the oven 35 minutes before you are ready to serve.

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      Posted in In the Galley | 1 Comment | Tagged BoatingLife, GalleyCooking, LifeOnboard, LiveAboard, LivingTheDream, MarinaLife, SailingCook, Tayana, TinyKitchen
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    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.

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