For those of us who enjoy eating pasta, and are also concerned about
eating "healthy" food, the whole wheat spiral noodles are a great way
to enjoy any of the pasta dishes, and the pasta stretches further
because you fill up faster and eat less of it. Ezekiel 4:17 sells
*sprouted* whole wheat noodles which I adore, but they're only
sporadically kept in Publix. They also make a "kashi" (usually in the
hot cereal section) which is a to-die-for mixture of about 8 different
grains, which I use instead of brown rice sometimes. Very Yummy and
really gives you a sense of "substance". Let's not forget our fiber!!

Meanwhile, as Pam Wall says, take what you like to eat!!! Most people
live on a very small variety of meals, repeating the same menus over
and over. That's probably what you should have on board.

I'm about to go shopping for my "canned goods" as we set out to the
Bahamas where we won't be found eating out very much!

Lydia
S/V Flying Pig


KLC Lewis wrote:
"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."