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Here is a simple, almost one-pot dinner, that relies on all tropical ingredients. Caribbean Chicken ¾ cup tropical juice In a two cup measure mix ¾ cup tropical juice (simple orange is fine, or a more elaborate mix) with rum, chutney and curry. In an ovenproof baking dish, pour 1/3 of juice mix into bottom of dish. Layer yams slices across bottom of dish. Spread black beans on top of yams. Pour another 1/3rd of the juice over the beans. Lay chicken breasts on top of bean. Top chicken breasts with banana slices and pour last third of juice over top. Cover with foil and bake at 350 degrees 20-30 minutes until chicken is no longer pink. Serves 4. |
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preparation for full time cruising I have taken to reading cook books
in idle moments. My favorite resource of late is the new edition of
Joy of Cooking. The book is divided into very informative categories
like Grains, Vegetables, Fish & Seafood, Beans & Tofu, Soups
etc. reflecting modern inclinations towards healthful eating. What
I particularly like about the book is that it deals with fundamentals
like what are the different grains, how do you store them as well
as what you can do with them. Ditto for beans. Ditto for various weird
vegetables. Also it tells you how to make your own sour cream, cottage
cheese, yogurt, mayonnaise. I haven't yet located a recipe for Brummel
& Brown's Low-Fat Yogurt Butter!
This
is useful in preparing my master provisioning list for cruising, which
is very different than my charter provisioning list. Potatoes of many
colors, white and whole wheat flours, cheddar cheese, butter and beer.
Similarly, almost nowhere can I count on the stuff of green salads,
including tomatoes! In the French islands, luxuries like baguettes,
brie and great wine are plentiful. Elsewhere, bread is awful and meat
is an adventure. Fish are all around you….. if you can catch
them.
learly
the focus of the galley changes from frivolous concoctions with twenty
esoteric ingredients to fundamentals like baking interesting breads,
making beans, grains and root vegetables interesting, maximizing parings
and leftovers in soups, and still eating healthy. We are modifying
one of the lockers in the aft cabin to be a pantry (hoping in the
process to add some ballast to the starboard side to offset our port
list!) and I'm about to invest in canisters in which to store all
these flours, grains, rices, beans, raisins, sugars etc. etc. that
one needs to go back to the basics.
