Tired of thawing or using the can opener for your meals? Here are some tips and simple recipes to get cooks of all ages started in the galley/kitchen. Some “galley” rules:
Always read the whole recipe before you start. If you don’t understand something, ask for help.
Get out all the ingredients before you start the recipe. This way you will be sure to have all the ingredients and utensils you will need.
Be clean! Just before you start to cook, be sure to wash your hands with soap and warm water. Rinse and dry your hands with a clean cloth or paper towel.
After working with raw meat, poultry, seafood or eggs, be sure to wash your hands and utensils again with warm water and soap, rinse thoroughly, especially the cutting board.
Be very careful when using cutting tools, the stovetop or the oven. Pots and pans can get very hot. Knives can cause injuries, so be extra careful when using them.
Measuring tips: Measure liquids in a measuring cup made of glass or plastic so you can see the measuring marks on the side of the cup. When measuring dry ingredients, use a cup without a lip so you can scrape a utensil across the top to level what is inside.
Clean up as you go! When you are through using dishes and utensils, clean them up right away, while things are cooking, marinating or chilling.
Below are some simple recipes to start your day.
BLUEBEARD’S POTATO OMELETTE
Cooking time: 15 to 20 minutes
Serves: 4 to 6
1 Potato
1/2 cup Onion
2 tsp Vegetable getable oil
1 cup Egg substitute
1/8 tsp Dried oregano
1/8 tsp Salt
1/4 tsp Pepper
Garnish: Tomato slices or salsa
Utensils
• Measuring cup • Colander • Saucepan
• Frying pan with lid • Spatula • Knife
• Peeler • Fork • Cutting board
Directions:
1. Peel potato and onion. Chop potato and onion; put in saucepan with enough water to cover the vegetables and bring to a boil.
2. Turn down heat and simmer until done, about 10 minutes.
3. Drain cooking water from potatoes and onions.
4. Heat frying pan over medium heat, add oil.
5. Place onions and potatoes in frying pan.
6. Sauté (fry) onion and potatoes until golden brown.
7. Pour egg substitute over mixture, sprinkle with oregano, salt and pepper.
8. Cover and cook on low heat until eggs are set, 5 to 7 minutes.
9. Garnish and serve.
ISLAND SMOOTHIES
Freezing time: Overnight
Serves: 2
You Need
1 Ripe banana
1/4 cup ice
1/4 cup orange juice
1/4 cup pineapple juice
Utensils
• Blender • Measuring Cup • Plastic Bag
• Straws • Serving Glasses
Directions:
1. Peel banana; break in 4 pieces.
2. Place in plastic bag and freeze overnight
3. Put banana, ice and juices in blender.
4. Blend on high until smooth.
5. Pour smoothies into 2 glasses and enjoy!
BUCCANEER PUMPKIN SOUP
Cooking time: 10 minutes
Serves: 4 – 6
You Need
15 oz can pumpkin
12 oz chicken broth
2 cups milk
1/8 tsp salt
1/4 tsp white pepper
1/8 tsp ground nutmeg
Utensils
• Measuring cup and spoons • Saucepan • Whisk
• Soup bowls • Large spoon• Can opener • Ladle
Directions:
1. Open cans.
2. Place all ingredients in saucepan.
3. Mix with large spoon or whisk.
4. Cook on low to medium heat for 10 minutes.
5. Do not boil; milk will curdle*.
6. Ladle soup in bowls.
7. Serve hot or cold.
* Curdle: When milk separates and forms small globs. This recipe is delicious hot or cold!
CAPTAIN KIDD’S CRUSTLESS QUICHE
Cooking time: 20 to 25 minutes
Serves: 4 – 6
You Need
4 eggs
1/4 tsp mustard
1/8 tsp black pepper
2 cups milk
2 cups grated mixed cheeses
Utensils
• 8 or 9 inch pie pan • Mixing bowl • Whisk
• Measuring cups and spoons • Non stick spray• Oven mitts
Directions:
1. Preheat oven to 325ºF.
2. Place eggs*, mustard, pepper and milk in mixing bowl and whisk until well blended.
3. Spray pie pan with non-stick spray.
4. Put cheese on bot tom of pie pan.
5. Pour egg mixture over cheese.
6. Stir mixture.
7. Bake for 20 to 25 minutes.
8. Put on oven mitts and remove pie pan from oven.
9. Serve hot or cold.
*Cracking eggs:
1. Hold the egg in one hand and tap the middle of the egg against the rim of a cup.
2. Put your thumbs on each side of the crack and gently pull open the shell.
REGGAE CHICKEN
Cooking time: 55 minutes
Serves: 2
You Need
1 lb chicken pieces, your choice; wings, legs, thighs, cut-up breasts
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup water
2 tsp prepared mustard
6 scallions, cut in 1 inch pieces
Utensils
• Knife • Large saucepan with lid • Large spoon
• Measuring cups and spoons •
Directions:
1. Place all ingredients in saucepan.
2. Cover, bring to boil.
3. Turn down heat and simmer for 30 minutes.
4. Uncover and simmer 15 minutes more, stirring occasionally
5. Serve hot or cold.
Editor’s Note: Capt. Jan Robinson is author of the Ship to Shore Cookbook Collection. She holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu.
Available at your local marine or bookstore or website www.shiptoshoreINC.com or email CapJan@aol.com or call 1-800-338-6072. Mention All At Sea to receive your special discount.
