When you don’t have time for prep or a long cook time but want to feed your family a healthy meal, pop into Grocery Outlet for a nice assortment of veggies ready for a quick sautee and organic, free range chicken to throw on the barbecue. This took all of 20 minutes from package to table and cost a total of $14 which fed hubby and me dinner and leftovers for lunch the next day.
Let’s talk about the meat selection at Grocery Outlet Alameda. You know that most of the products are acquired by buying excess inventory at deep discounts, moving it quickly into the stores and passing on the savings to the shopper. But in order to ensure that stores have an ample supply of essentials … meat, milk and eggs … they are ordered from from the source just like the larger chain grocery stores. This means that the discounts may not be as deep as their other products, but they are still comparable and, most often, less expensive than the competitors. This also means that you can rely on getting the same quality meat every time you shop. (Click HERE to read the company statement on how they keep the prices low.) You’ll find weekly specials on fresh meat and fish in a refrigerated display near the entrance.
The combination of ingredients in this lasagna make it every bit as delicious as a traditional recipe using beef and ricotta, but with half the calories. The total cost of these ingredients at the Alameda Grocery Outlet was a whopping $12. It can be assembled in the morning and refrigerated; then the chill taken off while the stove heats. There’s no need to boil the noodles, saving time and a pot.
Hubby and I were invited to an evening of glass creation at a friend’s home art studio. He has all the tools, molds, a kiln, and oodles of gorgeous pieces of glass in all colors and sizes. (Plus an amazing collection of fabulous wine to stimulate the creative juices!)
I offered to bring dinner and decided on several small bite dishes. I was limited to about 45 minutes of prep at home, then assembled the plates in his kitchen. In the future, I’d make the poke about an hour earlier so the fish could sit in the marinade a bit longer and I’d make homemade meatballs. I shot for an array of flavors and a combination that would be substantial for a full meal, and all but one were served cold. It made for a casual meal with good conversation and friends, and I didn’t spend much time in the kitchen. Continue reading
Crabcakes Benedict is my hubby’s favorite breakfast and here in Northern California we have access to fresh crab year-round. If you are already doing a crab dinner, just buy a bit extra and save some meat for the next day. You could also do it with canned lump crab, as I did this time since we were traveling to a vacation spot and it transported easier than whole crab. (The kitchen in our vacay home wasn’t any bigger than the galley!)
This is a lovely, rich meal that is perfect for brunch on it’s own or paired with fresh fruit and/or potatoes. And mimosas … always mimosas!
Salmon is fresh and plentiful in California and it’s one of our favorite proteins to grill or poach. It also makes for a quick main course that is heartier than traditional clam chowder. It’s a great meal to serve for guests as it can be made hours beforehand and kept at room temperature until 10 minutes before sitting down to eat. Pop sourdough bread bowls into the oven to heat, add the final ingredients under the asterisk in the directions below, and serve with a small salad. Bonus: easy clean-up and few dishes!
Mashed potatoes are comfort food in our family so I make a big batch and almost always have leftovers. This is a quick recipe for a savory breakfast dish which pairs nicely with fresh melon and sausage or bacon. Take the potatoes out of the fridge to bring to room temperature while you are having your morning cup of tea or coffee; this will make them easier to mix and cook evenly.
I’m a huge fan of tacos and fish … put them together and I am so satisfied! This dish was made for a group of writers at a Retreat in the Woods and it was quickly devoured (and if you click on this link you can find out future Retreats to the Waves and on the Rails). There is very little prep and your guests can make them their own way with plenty of fresh toppings. They are a meal unto themselves, or serve with a fresh salad, rice or black beans on the side. I had leftover quinoa and the nutty flavor complemented the cumin-lime seasoning perfectly.
“You live on a boat?! How is that? Does it move all the time? How does the weather affect you? Where do you keep your stuff? Do you have electricity? How about fresh water? Do you have a real kitchen? How do you deal with waste? Are you connected to cable and WiFi? Does your dog like living on a boat? What happens when you go sailing?”
Do you have a real kitchen? Yes, it’s real, but it’s tiny. (It’s called a galley on a boat.) I have about four feet by 6 feet, plus cabinet space, to work with. And in that small space I have a stove with three burners and an oven, refrigerator, double sink and counter space. The counter space also doubles as covers for my sink, fridge, storage and dish drainer, so clearing any clutter is always the first step to prepping/cooking. Heidi and Aaron have opted not to have a freezer any longer in order to save electricity, and the space will soon be used to store everyday pots and pans for easy access. It’s not uncommon for the steps from the galley to the cockpit and the navigation station to also be used in the prep process. 🙂
My stove, a Seaward Princess II, was built specially for a boat and operates on propane. It replaced my original stove (also a Seaward Princess) in 2014 and cared for properly will last over 20 years.
“You live on a boat?! How is that? Does it move all the time? How does the weather affect you? Where do you keep your stuff? Do you have electricity? How about fresh water? Do you have a real kitchen? How do you deal with waste? Are you connected to cable and WiFi? Does your dog like living on a boat? What happens when you go sailing?”
How about fresh water? Fresh water is essential to life. Living on a boat is considered “roughing it” by some, but I am not only equipped with the crucial elements taken for granted by land-lubbers, I am able to generate my own electricity (as shared last week) and water.
Having access to clean, drinkable water is something that most people in America (and other developed countries) take for granted. In a house, you turn on a faucet and clean water flows! It’s not that simple on a boat. When we are traveling in foreign waters, it is vital that we have the ability to obtain and stock clean water, either by purchasing on land or collecting and/or making onboard.
Water water everywhere and not a drop to drink – James Casey, Poet
