Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

Originally Posted by bfloyd4445

I cannot think of any food that cannot be preserved without the use of refrigeration. Can you?

Lettuce?

[StuM]

Originally Posted by Seaworthy Lass

Lettuce?

Nah, lettuce can be preserved without refrigeration.

https://www.google.com/search?q=canned+lettuce

[bfloyd4445]

Originally Posted by Seaworthy Lass

Lettuce?

chuckle.....I should have known Sassy Lassie would try to think of something. I said the same to Sally and she said she would find away and did. One day she said check this out, and proceeded to put some dark greenish power in a glass added some dried pulverized blackberries from my farm and water, stirred, then said taste this. Was different with a nutty touch of sweetness in it but over all not bad. She asked if i could guess what it was and i said havent a clue. She said thats dried lettuce in your drink what do you think? I said, ok you got me you have found away to preserve lettuce but not in a form I'm accustomed too. she laughed. Women!!......u think thats why God made em to keep showin us guys up?
She does that with lots of greens which store nicely and add nice flavors to all kinds of foods when the fresh stuff is maybe a thousand miles away.
You have to use a bit of grey matter to dry things she uses plastic, glass, or screen even foil she is very inventive. The trick is to gently dry not cook your greens which can be a challenge in a marine environment unless you use the oven or cabin heater.

[Seaworthy Lass]

Originally Posted by StuM

Nah, lettuce can be preserved without refrigeration.

https://www.google.com/search?q=canned+lettuce

Originally Posted by bfloyd4445

You have to use a bit of grey matter to dry things she uses plastic, glass, or screen even foil she is very inventive. The trick is to gently dry not cook your greens which can be a challenge in a marine environment unless you use the oven or cabin heater.

I admit defeat



SWL

[bfloyd4445]

Originally Posted by Seaworthy Lass

I admit defeat



SWL

No defeat, its all in fun.
The part of the story I didn't tell you was that she made a comment to me that she didn't think there was anything that couldn't be preserved without refrigeration, Same question i put before you,....aaaannnd....I being a smart ass thought about it for a bit and gave the exact answer you did" lettice". So she got to work to prove it could be preserved and succeeded. That woman is very resourceful but no more boating. Last trip she became deathly ill and it lasted for days even after we were back on land. Loved the water till then now she has moved to the high desert a thousand miles from the nearest ocean. I miss her.

[Seaworthy Lass]

Nothing much new to contribute, but I did make a tropical version of my standard granola this morning using dried pineapple, mango and macadamias. Yum .

This is based on the recipe back in post #334:

Originally Posted by Seaworthy Lass

TROPICAL GRANOLA (oven baked)

3 cups rolled oats
1 cup mixed nuts (eg cashews and hazelnuts) include macadamia
1 cup mixed seeds (eg pumpkin and sunflower)
½ cup shredded, desiccated or flaked coconut
½ cup honey (or maple syrup if you don't eat honey)
¼ cup extra virgin olive oil
1 tsp vanilla extract
1 cup mixed dried fruit (eg cranberries and sultanas) include pineapple and mango

- Combine the oats, nuts, seeds and coconut in a large bowl
- Whisk together the honey, oil and vanilla
- Pour the liquid into the dry ingredients and mix really well to give an even coat
- Spread out on a tray lined with non stick baking paper
- Bake at about 160°C for 15-20 minutes
- Stir well, repeat for 5 more minutes and again for 5 (it browns easily). Mine needed 30 minutes in total to brown evenly.
- Add dried fruit and cool. Break up and store in an airtight container.

A pot of Earl Grey tea and granola ready to have with fresh fruit for a late brekkie in the cockpit this morning:

[bfloyd4445]

that looks yummy. Wonder how it would work in a cast iron pan on low heat instead of an oven?
Britt

[Seaworthy Lass]

Originally Posted by bfloyd4445

that looks yummy. Wonder how it would work in a cast iron pan on low heat instead of an oven?
Britt

Hi Britt
I based my recipe on NornaBiron's in post #316 and she pan toasts granola successfully.

By the way, I just reread her post and would have to agree with this comment:
"makes shop bought cereal taste of cardboard!" .

SWL

[bfloyd4445]

Originally Posted by Seaworthy Lass

Hi Britt
I based my recipe on NornaBiron's in post #316 and she pan toasts granola successfully.

By the way, I just reread her post and would have to agree with this comment:
"makes shop bought cereal taste of cardboard!" .

SWL

Thought so, never liked the store bought stuff much myself mostly cause i don't trust the ingredients. I am very particular about what goes in my body.

What, selling your ship! You gonna buy a farm?
Here uis a pix of one of my pastures with neighbors horses eating berries.

[Seaworthy Lass]

Originally Posted by bfloyd4445

Thought so, never liked the store bought stuff much myself mostly cause i don't trust the ingredients. I am very particular about what goes in my body.

What, selling your ship! You gonna buy a farm?
Here uis a pix of one of my pastures with neighbors horses eating berries.

Beautiful scenery!

We are jumping ship . Having a new boat built.

SWL

[bfloyd4445]

Originally Posted by Seaworthy Lass

Beautiful scenery!

We are jumping ship . Having a new boat built.

SWL

sounds great! Whats it gonna be this time or is it a secret?.....
Sorry, i just looked at your link and it says all...blushing smile

[weavis]

A quick lunch... last of the shellfish from 1 day ago....

[sparrowhawk1]

I just came across a YouTube channel called tasty. They list the ingredients as they're going, most of the videos are only 1 minute long( they're all in fast forward) . most are one pot meals. I haven't tried it yet but the spinach artichoke macaroni and cheese looks pretty awesome.

[Seaworthy Lass]

Stone fruit are luscious at the moment.
This jam is scrumptious on toasted bread or brioche or scones or muffins ..... :

APRICOT, NECTARINE & LIME JAM

1.0 kg apricots, quartered (weigh after cutting)
0.5 kg nectarines
1 kg sugar
1/2 cup lime juice (3 limes)
Rind 3 limes cut in one long swirl to allow for easy removal (I use a bread knife)
20 apricot kernels

- Crack 20 apricot stones & soak the kernels for a minute in boiling water, then squeeze off the skins.
- Combine all ingredients and leave a minimum of 4 hours, stirring occasionally. The sugar will dissolve in the apricot juice and heaps of liquid will form.
- Oil base and sides of a 3 litre cooking pot (helps to stop burning).
- Bring the mix to the boil. It will foam and rise. Turn off just before it boils over and cover.
- Let sit for an hour to allow the fruit to cook.
- Skim all the foam off the surface. It will have subsided and thickened, allowing easy removal.
- Bring to boil again and boil 12-15 min stirring frequently. There will be little to no foam and little tendency to boil over. Both don't usually reoccur following standing and then skimming.
- Sterilize glass jars and lids using your preferred method.
- Test a few drops of jam on a cold saucer at the 12 minute mark. A slight skin will form and it will run only a little when the saucer is tipped. I test every minute from then. Overcooking causes a dark overly thick jam.
- Remove rind and discard.
- If the jars are hot, make sure they are no hotter than the jam (I use a laser thermometer), otherwise they will shatter when the jam is poured.
- Immediately ladle in glass jars and seal.
- Invert for 10 minutes, then cool the right side up.

[frank_f]

I was under the impression that apricot, peach and nectarine pits all contained cyanide or a cyanide derivative. Am I wrong or does the processing render this harmless?