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9:45 PM Mon 16 Feb 2009 GMT
 | | 'Purchase only what you think you will enjoy, not what you think you should eat on a boat'
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Planning a sailing trip? How many cans of baked beans Spam do you still have in your galley because you 'thought they might come in handy when stocks were low?'
Have you checked just how old those cans are? The truth is that it is so rare that you actually run out of something more exciting to eat that those tins just might rust away.
In ten years of cruising, we never got to eat the Spam or the tinned cornbeef that we bought 'just in case'. An exciting day sail is even less likely a time to use boring unhealthy food.
Sometimes a meal works and sometimes it doesn't. When you are cooking aboard in your cozy galley get creative and be ready to step out of your comfort zone. First, purchase only what you'll enjoy. Not what you think you should eat on a boat. Then plan your future meals around what you can use from the leftovers. Not just reheat them.
Here are some great snack and dip ideas from Minnie Gump Bugger, a 38 foot Pearson, with Merillyn and Gene on board every summer. All these recipes can be made from ingredients you can find almost anywhere in the world, and some are VERY quick:
ZUCCHINI CASSEROLE
In a bowl, combine 1 cup BISCUIT/BAKING MIX, ? cup grated PARMESAN CHEESE, 1 tbsp DILL WEED, 1 tsp SALT and 1/8 tsp PEPPER. Add 4 EGGS beaten, ? cup OIL, mix well. Stir in 3 cups chopped ZUCCHINI and 1 large chopped ONION, until blended. Pour into a greased 1-1/2 qt. baking dish. Bake uncovered at 375o for 25-30 minutes or until golden brown.
Prep Time 30 minutes; Cook 30 minutes; Yields 6 servings
DILLED BRUSSELS SPROUTS
Cook 1 (16 oz) package frozen BRUSSELS SPROUTS according to package directions; drain well. Combine sprouts with ? cup ITALIAN DRESSING, 1 tbsp chopped DILL (or 1 tsp dried) and 2 GREEN ONIONS, sliced, tossing gently. Serve immediately or cover and chill 3 minutes.
Prep time 2 minutes; Cook 10 minutes; Yields 4 servings
EASY ORANGE GLAZED CARROTS
Combine 2 tbs BROWN SUGAR 2 tsp CORNSTARCH, ? tsp GROUND GINGER, ? tsp SALT and ? cup ORANGE JUICE, stirring constantly. Add 1 jar drained CARROTS cook 2 minutes.
Prep Time 3 minutes; Cook time 2 minutes; Yields 8 servings
CORN & ZUCCHINI.
Cook 1 (16oz) pkg FROZEN WHOLE KERNEL CORN (or 4 cups fresh corn kernels) and 1 large ZUCCHINI, cut into ? slices in ? cup melted BUTTER in large skillet over med-high heat, stirring constantly for 4 minutes. Add 4 GREEN ONIONS, SLICED, and 1 tbsp PARSLEY, ? tsp SALT AND 1/8 tsp PEPPER. Cook, stirring constantly for 1 minute.
Prep Time 3 minutes; Cook 5 minutes; Yields 6 servings
CORN & SWEET RED PEPPER
Melt 3 tbs BUTTER (or margarine), ? up chopped SWEET RED PEPPER and cook, until tender. Stir in 1 (15.25 oz) can whole KERNEL CORN, drained, 1 tsp CURRY POWDER, 1/8 tsp SALT and 1/8 tsp PEPPER. Cook for 3 minutes, stirring often. Stir in ? cup WHIPPING CREAM, cook, stirring constantly until thickened.
Prep Time 2 minutes; Cook 8 minutes; Yields 3 servings
Do YOU have some galley tricks or recipes you would like to share with others? Let us know by emailing [email protected]!
by Lisa Mylchreest
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