"Semi-Local" wrote in message
ps.com...

The classic cookbooks for cruising are Corinne Kanter's The Galley KISS
Cookbook and The Cruising KISS Cookbook. Her philosophy is to use a
limited number of readily available ingredients to create healthy and
easy-to-cook meals. This is her "KISS: Keep It Simple System" of
cooking onboard!

Diana Doyle

Shaun Van Poecke wrote:
Im looking for any and all recipes out there that keep you going! Best
of
all are single burner recipes that use ingredients which dont require
refrigeration, have the least amount of preparation required, are fast to
cook and have enough nutritional value to be considered as a daily meal~
...



One of my old stand-bys for quick and easy boat food (though I wouldn't want
to eat it every day) is very simple:

Stovetop Tuna & Noodles

For two healthy servings, boil one cup of elbow macaroni til it's almost
done, drain. Add a can of condensed Cream of Mushroom soup and a can of
water (if you're on low water rations, retain the drain water from the
macaroni and use that instead of new). Mix well and bring back to a simmer,
then add in a can of albacore tuna. Season to taste.

Simple and tasty. You can also do lots of variations on this theme by using
different canned meats (turkey, chicken, dried beef, cooked beef or pork)
and different condensed soups. Or you can substitue cooked white rice or
quinoa for the macaroni. Mix and match these simple ingredients and you can
have quite a range of 'three ingredient stovetop meals."