Galley: 1) the kitchen of a boat. Sally: 1) a venture off the beaten path, 2) a military action in which besieged troops burst forth from their position, 3) a witty remark.

Friday, May 27, 2011

Lady's First Enchiladas

These are the enchiladas (my first!) that I made while staying at my sis's house while our boat was hauled out of the water. It is kind of a "cheater's" recipe, as it calls for you to purchase a rotisserie chicken. I thought, "No way! I'll cook my own chicken just fine thank you." But then I went to the store, and hunted through all the packages of chicken, and couldn't find one I liked for less than seven or eight bucks. Seven or eight bucks? That's how much a rotisserie chicken is! AND, I convinced myself, I'm running short on time... A friend was coming to dinner, and I was a bit behind schedule. Obviously, I needed to buy a rotisserie chicken.

Finally, I consoled myself (and you should too), there would be leftover chicken for lunch the next day, or maybe shredded for breakfast burritos.

Rotisserie chicken in hand, I headed back to the house to get things rolling, and I found this recipe to be quite easy to make look and taste good.

(But there are no pictures... the camera was commandeered for our boat haul out.)

From Cooking Light
Serves four
You will need...

olive oil for baking dish
1 cup chopped white onion
1 cup chopped bell pepper, any color
1 10oz. can enchilada sauce
2 cups chopped skinless, boneless rotisserie chicken breast
1 cup shredded, cheddar cheese, divided
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1/4 cup sour cream or plain yogurt
1/4 cup chopped fresh cilantro

1) Preheat broiler. Yes, I had my sister's oven for this one!

2) Warm 1 tablespoon olive oil in large skillet over medium-high heat. Add onion and pepper and sauté until crisp-tender, about 2 mins. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

3) In medium bowl, combine chicken, 3/4 cup of cheese, and cumin, tossing well.

4) Warm small pan over low heat and quickly warm tortillas, one at a time. Warm each side of tortillas, heating so that they are soft and flexible but not browned.

5) Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in a lightly oiled 11 x 7-inch baking dish. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts.

6)Serve with sour cream and cilantro.

Monday, May 23, 2011

Haul Out

Last Tuesday we hauled our boat out of the water. Well, the lift hauled it, not us. We did a cost comparison beforehand, and went the lift route to save on chiropractic bills. But before the haul out, my husband tried to explain to our three year old what was going to happen:

"We're going to haul our boat home out of the water. We're going to take her out of the water, and you'll be able to see all the parts of her that are UNDER the water. All the parts that you cannot see right now."

So, haul out on Tuesday, but my daughter and I didn't arrive at the shipyard until Friday. On the way there, she kept saying, "We're going to see our boat home upside down and out of the water!"

I kept saying, "No, not upside down, just out of the water." But it wasn't until we were actually standing alongside the boat that my mind clicked into "three year old" and I understood what she meant. She had never understood that the boat would be all the way out of the water. So, in order to see the parts UNDER the water, of course we would need to flip her UPSIDE DOWN. Brilliant, I just didn't understand.

I hear that happens to brilliant people a lot. No one understands them. Three year olds have it rough.

In terms of cooking, what this haul out has meant is that I did cook some mean enchiladas (my first!) at my sister's house, but since my husband took the camera for the haul out, I didn't snap pics or post. Other than that, we've been half living out of the car and half eating out of a brown paper sack that I keep refilling with somewhat questionably healthy foods... we'll get back on the wagon this week.

In terms of how the haul out went, my husband sandblasted, epoxied and faired areas of the hull, and then we rolled bottom paint together over the weekend. She is looking mighty clean and smooth... On the first day, my daughter took a three hour nap while we did the first coat. She almost never naps anymore. On the second day, Grandma read many, many stories. Sometimes, life does work out rather well.

Wednesday, May 18, 2011

Rhubarb Applesauce

We bought a farm share this summer!! We are part of a CSA, Community Supported Agriculture. We did this once before and absolutely loved it, so are thrilled to be doing it again. What in the land of vegetables can compare to a big bag of fresh, local, organic produce every week? Nothing. Unless of course you have a big plot of fresh, local, organic produce growing in your own backyard. But we're talking about boats, so the bag option is as good as it gets... and no weeding to boot! (but I actually like weeding).

Anyway, in our second bag this season there were three stalks of rhubarb. Rhubarb isn't exactly one of those ingredients you commonly reach for, and three stalks isn't enough for a pie or crisp, but it is perfect for making delicious, warm, rhubarb applesauce to put on your Burly Kid Pancakes. Warm, comforting, not too sweet and not too tart... and I easily made my pancakes while this recipe simmered along.

You will need...

3 medium sized stalks of rhubarb
1/2 cup applesauce
1/2 cup raisins
2-3 Tablespoons agave
1/4 cup water

1) Wash and slice rhubarb.

2) Set rhubarb to simmer with 1/4 cup water. When rhubarb begins to soften, add applesauce and raisins.

3) Continue to simmer until you have a sauce the texture you desire. I like some varied consistency. Add agave sweetener to taste and mix well.

4) Spoon over pancakes, or yogurt, or eat alone!

Wednesday, May 11, 2011

Chicken-Sausage Stew

I'm still thrilled by the discovery that there are so many NEW-to-me dishes out there that are simple to make! When I first started this blog, I thought I might be getting myself in over my head a bit. I mean, I was about to tackle really cooking. Cooking for real, not cooking by poorly developed instinct.

Don't get me wrong. There are plenty of more complex things I'd love to tackle, and plenty of incredible recipes that all seem to begin with the words, "Preheat oven to..." We're still waiting on that oven though. Batteries first. Then wind charger, then solar panel, then oven. Well. We'll see.

In the meantime, I can keep making things like this wonderfully warm and filling stew, especially since it is mid-May but still cold and raining...

Chicken-Sausage Stew

Adapted from Self Magazine
You will need...

1 large can condensed tomato soup
milk for condensed soup
4-5 chicken sausages (cooked and sliced)
3 cups cooked quinoa
1/2 head cauliflower, chopped.
pesto to garnish

1) Once you've cooked and sliced your sausage and prepared your quinoa (1 cup quinoa added to 2 cups boiling water, reduce heat and simmer covered until all liquid absorbed), you're nearly golden.

2) Wash and chop that cauliflower (bite size pieces or slightly smaller).

3) Warm condensed soup plus one can milk (as per instructions on can) in pot over medium-low heat. Add sausage, quinoa and cauliflower. When cauliflower is hot and tender, your soup is ready!

4) Ladle into bowls and top with tsp. of pesto. Presto! Dinner is served!

PROS: Easy, healthy, yummy, few dishes!
CONS: Cannot think of any...

Peanut Butter Banana Sprinkle Surprise!

Whew!! We are back out on our mooring for the summer, and do not yet have internet access "way out there." But we will!! Soon-ish... We also went sailing over the weekend for three wonderful days, which took me even further from the techno world. In honor of that trip, I decided to post a "recipe" I created for my then not-quite-two-year-old on our sail up the Inside Passage to Alaska.

Potassium. Protein. Iron. A little sugar. Lots of color. How could it not be a winner? You can see from the pics that Bear appreciated my creation too. Also good for stuffed rabbits, puppies and grown-up people (not stuffed).

You will need...

A banana
peanut butter

This is pretty self explanatory from the picture, but in keeping with tradition:

1) Slice banana into bite size pieces.

2) Top each piece with a smear of peanut butter, then stick raisin in the middle.

3) Lightly top with rainbow sprinkles (or decor of your choice).

4) Best served with milk.

I made a plate of these on our passage back this weekend, and they disappeared as fast as they did the first time I made them. Still a hit!

PRO: Easy to make when you need to get a healthy snack out fast.
CON: You will need a clean-up cloth for little hands and face.

Monday, May 2, 2011

Brown Sugar Scrub

My first Boat Beauty post! I thought I would do this much sooner... but then there was that sinus infection and blah, blah, blah (is how I felt).

The Brown Sugar Scrub is a wonderful exfoliant. It has only two ingredients, feels great, and tastes good if you get it in your mouth. So don't be afraid to exfoliate your lips!

For a facial scrub, you will need...

3 T. Brown Sugar
1 T. Milk
Note: You can experiment with amounts/proportions to create the consistency that feels best to your skin. You can also increase the recipe for a full body scrub.

1) Mix brown sugar and milk together in a small bowl. Set aside.

2) Gently clean face with warm water and mild soap, or with your favorite cleanser.

3) Leaning over sink, gently massage scrub over entire face, avoiding eyes and lids (but including lips!). I like to gently scrub/massage for a couple minutes, scooping more scrub as needed.

4) Let scrub remain on face for 3-5 minutes, then gently rinse completely and pat dry.

PROS: My face always feels very smooth and slightly firmer after this scrub.
CONS: If you get it in your hair, it will make a sticky tangle.