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.
Chicken 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.
This 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.
Matzah 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!
Winter is all about the soups for me. I love filling my floating home with the scents and warmth of long-simmering yumminess. While my husband will never-ever give up beef, I could probably be a pescatarian. Most likely, when we are cruising we’ll probably rely mostly on fresh seafood, fruits and veggies, so I’ll be a happy camper.
Lentils are dried and easy to store. They and chick peas are a great source of protein, making them a great meat alternative. They are also full of iron, which is sometimes lacking in vegetarian diets. Other vitamins include B, magnesium, zinc and potassium, as well as containing fiber.
Winter means Comfort Food. I love cooking hearty stews and soups that take all day to simmer and develop complex flavors. This one is super-easy as it’s just a bit of chopping with the majority of the ingredients coming from cans.
Canned foods will be a staple for us when we are on long passages and in many cases actually provide a greater source of vitamins than fresh ingredients. Fresh produce, for example, is often harvested before it is fully ripened in order to get it to the markets before it starts to spoil. Canned foods are picked at the peak of ripeness and cooked and processed within hours, preserving the vitamin content. Check ingredients to ensure that no salt or preservatives have been added if you are concerned with sodium intake. Many canned foods are available in organic, no/low salt versions.
This has become my go-to picnic recipe, stolen from a marina friend who brought them to a dock party! Incredibly easy and a definite crowd pleaser, they are a mini-meal unto themselves. They can be made a day in advance and require no utensils. I put the skewers in a plastic container with a lid and it’s ready to grab from the fridge and go.
I’ve served them with watermelon/feta/mint skewers drizzled with honey balsamic vinegar and a cold rose wine. Yum!
Variations: You can change up the ingredients for different flavor profiles and easily make them vegan by eliminating the salami. Try marinated artichoke hearts or mushrooms, bell peppers, green or stuffed olives, cucumber chunks, fresh basil leaves, feta or other cheeses, etc. You can also substitute any vinaigrette salad dressing (or make your own) and a variety of tortellini types. Use your imagination! You’ll find all the ingredients regularly stocked at our local Grocery Outlet.
This quick sweet uses two ingredients and takes all of 5 active minutes, plus 10 of baking and another hour for cooling. Of course you can find these at a huge discount at our Alameda Grocery Outlet.
These make a great dessert bite and are perfect for those who like to give homemade holiday gifts. Place in an airtight container with a bow, or combine with our baked treats in a fancy tin.
Variations: The measurements don’t have to be exact; if your packaging is an ounce bigger or smaller, it doesn’t matter. Also, switch up the color and flavor by trying different types of chocolate chips. These happen to be butterscotch, but I’ve also done them with milk and white chocolate. A sprinkle of sea salt after making the stacks is also a nice touch.
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.
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.
