Hungry? Well we have compiled some of the best recipes from around to get you cookin’! Whether you’re a live-aboard or just cruising around for a bit- these recipes are sure to please!
What you’ll need:
1 cup pineapple (or plain) flavored yogurt (I like the Greek style)
2 tablespoons apple cider vinegar
1-2 tablespoons pineapple juice (reserved from canned pineapple)
Course ground pepper and sea salt to taste
12 oz bag of ready-made coleslaw
½ small head red cabbage, shredded
½ small head green cabbage, shredded
1 large carrot, shredded
1 can unsweetened crushed pineapple in juice, drained and juice reserved
¼ cup chopped red bell pepper
1/3 cup diced red onion
½ cup chopped cilantro
Whisk together yogurt and cider vinegar. Add 1 tablespoon pineapple juice and whisk together. Add more pineapple juice if you like a thinner dressing. Refrigerate for at least 1 hour.
In a large bowl toss together ready-made coleslaw (or cabbages and carrots), drained pineapple, red bell pepper, red onion and cilantro. Pour dressing on top and mix well. Refrigerate an hour and serve.
Serves 6 to 8
1.5 lbs pork loin, cut into 1 inch pieces (you can also use chicken)
8 oz salsa verde (go as spicy as you like)
1 tablespoon olive oil
1 cup diced white onion
1 jalapeno or Serrano pepper, seeds removed and pepper finely diced (optional)
4 diced garlic cloves
29 oz white hominy (drained)
4 oz diced green chilies
2 cups shredded green cabbage
1 bunch cilantro
1 bunch radishes, thinly sliced
2 limes, cut into wedges
8 oz sour cream
Tostadas or tortilla chips
Salt and pepper to taste
Place the pork loin in a Ziploc baggie and add the salsa verde. Refrigerate overnight.
In a heavy pot, heat the oil and then combine the pork and salsa verde, onion and garlic and cook over medium until the pork is seared on all sides.
Red Lentils & Scallops
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cinnamon
½ teaspoon ground white pepper
½ teaspoon sea salt
(1 teaspoon curry or chili powder can be substituted for the coriander)
½ cup chopped onion
4 diced garlic cloves
1 small Serrano pepper, seeded and finely diced (or other pepper)
1 cup red lentils, rinsed and sorted
3 cups vegetable broth
½ cup chopped fresh cilantro (optional)
2 pounds sea scallops (medium size), rinsed and patted dry
In a small bowl, combine cumin, coriander, cinnamon, white pepper and sea salt.
Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add onion, garlic and pepper and sauté until translucent, about 5 minutes. Add 2 teaspoons of spice mixture and sauté 30 seconds. Stir in 2.5 cups vegetable broth, adding lentils when mixture begins to boil.
Boil for 2 minutes, then reduce heat to medium-low and simmer until lentils are tender, about 12 minutes. Add more broth as needed to keep mixture moist. Stir in 1/4 cup cilantro. Take off heat and cover.
Heat olive oil in a skillet. Toss scallops with remaining spice mixture and add to skillet. Cook over medium heat until browned on both sides and just opaque in centers, about 2 minutes per side. (If more moisture is needed, add a splash of white wine.)
Divide lentil mixture into 4 shallow bowls, top with scallops and sprinkle with cilantro.
Thanksgiving Leftover Pot Pie (Good even in July!)
Leftover turkey, stuffing, vegetables
2 pre-made pie crusts (or make your own!)
Leftover cranberry sauce
Line pie pan with pie shell.
Add gravy by tablespoons until it is moist but not runny.
Turn mixture into pie shell. Cover with other pie shell and crimp the edges together.
Cut 4 slits in the top of the pie.
Bake at 350 for 30-45 minutes, until pie shell is evenly browned. Remove from oven and let sit for 5 minutes before serving slices with leftover cranberry sauce.
Note: You can use canned or package gravy if you don’t have any leftover. You can also add a half bag of frozen mixed vegetables in lieu of leftover vegetables.
Serves 4 – 8
Dawn’s Gluten Free Peanut Butter Cookie
2 cups peanut butter (make sure there is no wheat or flour in the ingredient list)
1 cup white sugar
½ cup brown sugar
2 tsp vanilla
Mix all ingredients together until well blended.
Form into small balls and place on a lightly greased cookie sheet. Press down lightly with a fork dipped in sugar.
Bake at 350 degrees for 8-10 minutes. (Do not overcook.)
Remove from oven, sprinkle white sugar on top and cool on rack.
Makes 24 cookies (or 40 bite size).
Optional: Insert a chocolate drop into the middle of each cookie while still warm or put chocolate icing between two cookies to make a chocolate peanut butter cookie sandwich.
All recipes and pictures by Heidi Benson!
(We absolutely cannot guarantee that the delicious food you make will look the these pictures, but hey who knows?!) Have other good recipes that we should feature? Send them our way! Comment below or email us at Tabitha@cruisingoutpost.com