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 ideas for no microwave dinners
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Author Previous Topic: Hey Ladies Topic Next Topic: Suggestion for the modern woman  

defboat

RO# 9541

Posted - May 21 2007 :  14:24:20  Show Profile  Reply with Quote
Hi girls,

Hope you all have had better weather than we have recently!

Am looking for any quick dinner ideas - anyone have anything new or any good tricks? we don't have a microwave, alas...

all ideas appreciated! Thanks!

Homeport: boats in New Castle, NH

pdecat

RO# 842



Posted - May 21 2007 :  16:00:41  Show Profile  Reply with Quote
there are bottle propane grills and small stoves even one for a coffee pot (Seacook brand), you need not be deprived. Sorry to say it but you will have to look at the worst catalog for the seacook as BF dont seem to carry it.

Bruce



Edited by - pdecat on May 21 2007 16:16:05

Homeport: Gulf Coast FL Go to Top of Page

defboat

RO# 9541

Posted - May 22 2007 :  10:51:44  Show Profile  Reply with Quote
pdecat, thanks...do they have a website? any recommendations?

We do have a butane cooker, I love it...got it in an Asian market, very safe onaboard!

Also am looking for some recipes for cooking easily on the boat!

thanks!



Homeport: boats in New Castle, NH Go to Top of Page

PascalG

RO# 12212



Posted - May 22 2007 :  13:06:59  Show Profile  Reply with Quote
do you have a genny or inverter ? if so the best appliances i have in the galley are a large Foreman Grill, great for steaks, burgers, etc... and a flat non stick electric griddle. that one is fantastic for breakfast... the most important meal of the day ! in under 30 minutes it allows me to prepare a complete bfast from scratch (bacon, eggs, pancakes and potatoes)

there are many easy things you can do on the stove using cream... cook the meat (chicken strips, beef, pork), remove it and add a jar of sour cream to the pan on low heat, keep mixing and add either curry powder, mustard or pepper (ground and whole), let it simmer then add the meat. serve with rice... takes minutes, and either combo is always delicious... my favorite are Curry Chicken, Chicken/mustard, steak with pepper sauce or mustard sauce, or pork and mustard sauce

another easy receipe is to cook strips of steaks in a pan, with onion, red pepper, etc... and then flambe with rum before serving ! easy and delicious.

even if you only have a little stove, there is no reason to eat junk food on the boat !


Pascal
1970 Hatteras 53 MY
26' Starfish sloop
12' Westphal Catboat
16' Hobie Cat
13' Sandbarhopper

Homeport: Miami, FL Go to Top of Page

lanbuilder

RO# 14645

Posted - May 22 2007 :  13:18:02  Show Profile  Reply with Quote
Try the Zatarain cajun dishes that come in a box. All in one pot and about 25 to 35 minutes. Add a tin of tomato or other veg. Use chicken, shrimp, sausage etc. With the gumbo great for what you have on hand for fish, crab etc. Whatever is caught gets added to the pot.

Mike
1968 Chris Craft Commander 47'

Management is doing things right. Leadership is doing the right things.

Homeport: Lancaster, VA Go to Top of Page

defboat

RO# 9541

Posted - May 22 2007 :  14:26:28  Show Profile  Reply with Quote
pascal, thanks for the spices hint, definite try very soon!

no, wish we did have a genny, that would make it easier cooking on a mooring for 2 nights!

lan, usually try to cook fresh only (trying to lose some #'s) but will give the Zatarain a try!

thank you!

BTW - how long till one sees the anchor? its been 4 days since confirmation but don't want to bother Les...



Homeport: boats in New Castle, NH Go to Top of Page

lanbuilder

RO# 14645

Posted - May 22 2007 :  14:56:22  Show Profile  Reply with Quote
The Zatarains is the rice and spices. You need to ccok the meat or fish fresh.

Here is one of my recipes"

Chicken curry with whole spices

In a pestle lightly grind to just split the seeds
2 teaspoons mustard seed
2 teaspoons cumin seed
Break up 1 small stick of cinnamon to inch lengths
6 cloves
2 teaspoon coriander seed
2 teaspoon whole black peppers
1 teaspoon ground mace

Melt half a stick of butter and 1 cup olive oil in a large pan
Fry chicken thighs over high heat and sprinkle with powdered ginger and ground turmeric as it is cooking to a brown on all sides.
Add two onions chopped real fine and the spices above
Stirring occasionally reduce heat to medium and cook for another 10 minutes.
If the liquid in the pan does not half cover the chicken add some sherry to just cover the chicken.
Stirring occasionally cook for another 45 minutes on low heat.

Serve over rice.

To make rice:
Put 1 cup of rice with 1 1/3 cup of water for each 2 people together with some butter, olive oil or sesame oil in a pan.
Bring to a boil and then turn off the burner and let it stand for 25 minutes.
The best rice is Basmati rice and cooked this way it is light and fluffy.




Mike
1968 Chris Craft Commander 47'

Management is doing things right. Leadership is doing the right things.

Homeport: Lancaster, VA Go to Top of Page

lanbuilder

RO# 14645

Posted - May 22 2007 :  14:59:27  Show Profile  Reply with Quote
One thing that has not been mentioned is to use a pressure cooker. This allows you to prepare some great meals on one burner.

This saves a lot on fuel and shortens cooking times. A pressure cooker can also be used when it is a bit choppy as it is a sealed cooking system and will not slop over.

Try a good stew:
Place all the ingredients in the pressure cooker and keep in the fridge or a cooler till time to cook.
1/1/2 pounds of beef such as chuck cut to about 1 inch cube
One large onion coarsely chopped
Double handful of small carrots
One drained tin black beans
One can diced tomatoes
Four baking potatoes cut to 1 inch cube
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
1 teaspoon Basil
1 teaspoon marjoram
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 teaspoon black pepper crushed
Pour 2 cups of red wine over everything and stir well.

The cook gets to drink the rest of the red wine while the food is cooking.

When ready, bring to a boil, close the pressure valve once steam is blowing out, and cook on a low heat for 30 minutes.
Salt to taste after serving


Mike
1968 Chris Craft Commander 47'

Management is doing things right. Leadership is doing the right things.

Homeport: Lancaster, VA Go to Top of Page

defboat

RO# 9541

Posted - May 22 2007 :  15:35:53  Show Profile  Reply with Quote
lan - thanks much! definite trys coming soon!

appreciate it!



Homeport: boats in New Castle, NH Go to Top of Page

pdecat

RO# 842



Posted - May 22 2007 :  18:21:45  Show Profile  Reply with Quote
def: google <seacook>

Bruce



Homeport: Gulf Coast FL Go to Top of Page

a1anne

RO# 12586

Posted - May 22 2007 :  18:53:18  Show Profile  Reply with Quote
When underway, here's our main meals:

Stir fry w/ local vegetables / chicken or shrimp or beef
Spaghetti & vegetable sauce
Tacos on the stove w/ hamburger or canned beans
Grill whatever we catch w/ vegetables
Boxed spiced rice w/ added meat of choice
Babaoli pizza crust w/ motzarella & pepperoni (sometimes lobster if we're lucky)
Chips & Salsa / Nachos with velveta cheese / Baked Quesadillas
If the weather is bad - PB & J Sandwiches :)


When we're in port, we sometimes cook extra portions of whatever meal it is, then freeze the rest. It's easily re-heated in a pan, or in the oven.

That pressure cooker is a great idea.



Sail Away... sailbluerunner.com

Homeport: Leeward Islands Go to Top of Page

navman

RO# 16259

Posted - May 23 2007 :  20:42:04  Show Profile  Reply with Quote
Don't forget the crock pot, we use it many times at home to cook with. So much I put one on the boat.
It is safe since you can spend most all day doing what ever, then at the end of the day food is ready. They are also cheap to buy.

ps, whoops- read your post again. This would not be a quick dinner unless you planned ahead. :-)



Edited by - navman on May 23 2007 20:43:20

Homeport: Tacoma Go to Top of Page

defboat

RO# 9541

Posted - May 24 2007 :  08:46:14  Show Profile  Reply with Quote
pdecat, the crock pot is a great idea - thank you!

any other veg and meat one pot meals?

how about any ideas for one pot potato and some type of meat?

THANKS!



Homeport: boats in New Castle, NH Go to Top of Page

boatdiva

RO# 26361

Posted - May 24 2007 :  16:46:30  Show Profile  Reply with Quote
I make what what hubby calls "prison food" on the boat all the time and it's super simple. start by frying 1lb hamburger in your electric skillit, when brown remove meat leaving greese behind (yah I know, bad for you) fry cubed potatos in the leftover greese until taters are browned. combine meat back into potatos and stir well. top with grated chedder or your fav cheese, cover unitl cheese is melted. serve.
You can embellish this dish with diced chille's, jalipinos, or add mushrooms or onions and your fav seasonings, like I said super simple. or you could uss leftover brats with the taters with onions and cheese, which we serve for late breakfast with eggs. I know it's not health food but its boat food for sure!



Homeport: cleveland WI Go to Top of Page

lanbuilder

RO# 14645

Posted - May 24 2007 :  17:28:57  Show Profile  Reply with Quote
Coq Au Vin in one pot
6 slices bacon cut into 1/2 inch strip
1 Onion chopped
Two handfulls of sliced mushrooms
6 Chicken thighs. Boneless/Skinless is easy.
1 Chicken stock cube
1 teaspoon garlic powder
1/2 teaspoon Marjorum
1/2 teaspoon Basil
2 Bay Leaves
2 cups of wine
1/2 lb egg noodles or Pasta
Fry the bacon in the pan until just starting to crisp.
Remove and set aside
Fry onion and mushrooms in the bacon fat until just starting to caramelize (brown)
Remove from pan and place with bacon
Fry the chicken until brown on all sides. You may need to add some olive oil.
Add the wine to the pot and scrape all the brown bits off the bottom.
Add the bacon, onions, mushrooms and seasonings and stir well.
Cook on low heat for 1/2 hour stirring occasionaly then add the egg noodles or pasta to the pot
Cook for another 10 minutes and add water or wine if needed as the noodles or pasta absorbs the liquid.
In the last ten minutes you could also add peas, green beans, asparagus, green, yellow or red pepper to add some C vitamin sources.


Mike
1968 Chris Craft Commander 47'

Management is doing things right. Leadership is doing the right things.

Homeport: Lancaster, VA Go to Top of Page

joyce GVL

RO# 12083

Posted - May 24 2007 :  22:52:04  Show Profile  Reply with Quote
defboat, Meals on waves is here to save you! Can you boil water? If so then easy prep meals, even fancy ones can be prepared in advanced, frozen in zip locks, then heated in boiling pouches then served hot & the water used to wash up in, dishes or etc. Try some seasoned pork roast and small seasoned roasted potatoes, cooked ahead of time and frozen in baggies. How about a yankie pot roast with all the trimings? Cook ahead of time and put into baggies for reheating by boiling. OH! beef stroganoff, same thing, cook ahead and freeze the sauce and boil noodles fresh (use the same water to reheat your sauce)then save it to wash dishes in. Can it get better than this? I don't think so!


Homeport: San Diego, CA Go to Top of Page

lil red truck

RO# 25758

Posted - May 25 2007 :  10:58:12  Show Profile  Reply with Quote
Joyce has it. We have a FoodSaver that we love. It vacuum packs meals into a bag that is microwave and boil safe. I date and ID every bag and file it in the freezer. No freezer burn, no limit on how small, or large the bags can be.



Honora
1987 Bayliner Ciera 2450
Matthew 7:12
Guard well within yourself that treasure, kindness. Know how to give without hesitation, how to lose without regret, how to acquire without meanness." ~ George Sand


Homeport: Yonkers, NY Go to Top of Page

defboat

RO# 9541

Posted - May 29 2007 :  12:08:10  Show Profile  Reply with Quote
joyce and lil - thanks much - wonderful wonderful ideas! appreciate it!


Homeport: boats in New Castle, NH Go to Top of Page

joyce GVL

RO# 12083

Posted - May 29 2007 :  16:09:52  Show Profile  Reply with Quote
All of the above recipe have been noted and added to our
stuff. Many of these can be prepped and bagged for revival in the hot water pot, will let you know, but I can say they will be good. Am trying one on a trip to Ensenada for Fathers day with the Hubby & Son. Wont't be back untill 6-12 though. Yummy



Homeport: San Diego, CA Go to Top of Page

Katie

RO# 9887

Posted - May 30 2007 :  22:39:30  Show Profile  Reply with Quote
Pascal..
do you do windows too?
If so, .. will you marry me?


Silverton 351 99'
Clearwater 19'CC 06'

Homeport: Open Bay Marina, Merrick NY Go to Top of Page

To the Max

RO# 11796

Posted - May 31 2007 :  20:52:06  Show Profile  Reply with Quote
I love to cook - at home.

May be just me, but the thought of sweating over a pot with lots of ingredients is not my favourite pastime whilst on the boat.

It's boring I know but the only cooking I'll do is with the George Foreman grill - steaks, sausages, chops, etc but my all time favourite is hamburgers, which I prepare at home and cook on board. No mess, no fuss, just wipe down the grill and enjoy with a bit of BLT etc. Even the kids love my burgers !

I must admit I got the secret recipe from an American friend who lived here in
Sydney for a couple of years. You guys really have the hamburger recipe down pat.!



Cheers
2theMax

Homeport: Sydney, Australia Go to Top of Page

defboat

RO# 9541

Posted - Jun 01 2007 :  15:30:08  Show Profile  Reply with Quote
MAX - you are right on that, we do love our burgers...they are so versatile! add even blue cheese (or gorgonzola or feta) with A1 sauce and lettuce - yum - and don't forget the sweet onion, tomato and lettuce, and cheese - yummy too!


Homeport: boats in New Castle, NH Go to Top of Page

1st Mate

RO# 26660

Posted - Jul 05 2007 :  18:29:16  Show Profile  Reply with Quote
This is a very late answer, but I am with To the Max 100%. It is my sincere hope that I never use my alcohol/electric stove for anything more than heating up some water for a pot of tea or some French pressed coffee! I am a great cook, used to own a restaurant, and have a gazillion recipes for portable food. Any boat cooking we do is on the BBQ, and DH is in charge of that. Yesterday we had pre-cooked marinated chicken, finished on the grill and several wonderful salads. Over the weekend, we grilled Brussels Sprouts (cut in half, oiled), zucchini, corn on the cob and salmon, all on a tiny propane grill, while we relaxed on the deck by courtesy light and had some wine. The Brussels sprouts were a wonderful appetizer! Now if you want some of my interesting and tasty prepare-in-advance recipes, say the word and I will post them!


Homeport: WA Go to Top of Page

Hazzard

RO# 20085

Posted - Jul 10 2007 :  00:06:01  Show Profile  Reply with Quote
I would love to hear your recipes, 1st Mate...


Homeport: Gainesville, GA Lake Lanier Go to Top of Page

To the Max

RO# 11796

Posted - Jul 11 2007 :  22:01:53  Show Profile  Reply with Quote
First Mate !

YES PLEASE!


Cheers
2theMax

Homeport: Sydney, Australia Go to Top of Page

DotCalm

RO# 26544

Posted - Jul 13 2007 :  22:47:01  Show Profile  Reply with Quote
I would love to see your recipes as well!

~Deb

Homeport: Coventry, CT Go to Top of Page

Pigmeister

RO# 5555



Posted - Jun 30 2012 :  08:06:06  Show Profile  Reply with Quote
Trader Joe's Supermarket has terrific brown rice that you simply microwave which sort of steams it. It's excellent
and also good for you.



Homeport: Gateway to the West. Go to Top of Page
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