Gluten free potato crust pizza

Best looking gluten free pizza. I just made this tonight with a potato crust. I have to say that the flavor was amazing. Yummy! I could even do this easily on the boat.

                                                                 Before going in the oven.

3 potatoes (peeled, quartered, boiled and them mashed)
1 1/2 C of all purpose GF flour (now sold at Costco)
2tsp. baking powder
1 egg beaten
2 tsp. Italian seasoning
1 T dehydrated onions
salt and pepper

Add the flour and baking powder to the egg and stir. Add the egg, stir then knead with your hands until like dough. make a ball. I used a pizza stone and put olive oil on top. Roll out the dough to the edges. Bake in 350* oven for 20 min. This is where you can create your own. This is what I used.

spaghetti sauce
mushrooms
onions
bell peppers
tomato slices thinly
motzarella chees on the top

Cook again in the oven for about 12 minutes or until the cheese is nice and gooey! It would be fun to use alfredo sauce, spinache and chicken as a topping as well.

Firefly signature drink

Firefly Signature drink

2 shot glasses whiskey
1 shot glass lemon juice
1/2 shot glass of simple syrup
1 maraschino cherry
Splash of grenadine

Shake in a stainless steel shaker full of ice.

Pour into a chilled martini glass. (Ice and water sitting in a maritini glass)

Top with lemon lime soda (we make from Soda Stream)
Add cherry and grenadine.

To make your own Simple syrup

1 C. Sugar
1 C. Water.

Heat on stove till sugar dissolved and clear.

Enjoy as a sundowner w a beautiful sunset in the cockpit.

 

Salmon with Orange marmalade, ginger and brandy glaze

Preheat oven to 400*. Line cookie sheet with foil and coat lightly with olive oil. Lay down the salmon filles and pepper. Put in the oven.

The glaze

3T orange marmalade
dash red pepper flakes
2T sugar
3T brandy
1 tsp minced ginger
2T soy sauce (Braggs amino acids)
1T horseradish mustard

Stir together over Med heat until dissolved.

Spoon the glaze over the salmon about every 4 minutes. Fish will cook for about 20 minutes. Serve with remaining glaze.

 

 

 

 

Served with wild rice quinoa blend and steamed brussel sprouts.

Firefly sunrise

Here is another great and easy cocktail recipe to change it up.

Ice
rum
orange juice
Soda stream pink grapefruit

Delicious!

Melt in your mouth broiled salmon

This is an incredible recipe that I found for our salmon. I would bet that it would be good with most thick steak style fish.  Change the recipe  to reflect the quantity you are making. We reduced the oil and the butter in half from the original recipe. We  also made Quinoa in chicken broth and diced onions and sauted some asparagus in butter, olive oil and white wine. Delicious!

1 clove garlic, chopped

 

1 tablespoons olive oil

 

4 (6 ounce) salmon fillets

 

1/4 cup butter

 

2 tablespoons Worcestershire sauce

 

 tablespoons lemon juice

 

1/4 cup white wine

 

1 teaspoon ground black pepper

 

1 teaspoon garlic salt

 

1 1/2 teaspoons fines herbs

 

1/4 cup chopped fresh dill

 

 

 

Preheat the oven broiler and set the oven rack about 6 inches from the heat source. Line a cookie sheet with an edge with aluminum foil, and spray with nonstick spray.

Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes.

Melt the butter in a saucepan over low heat, and stir in the garlic mixture.

Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.

Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill. Broil in the preheated oven for 3 minutes.

Turn salmon fillets over and baste fillets with another third of the butter sauce; broil for 3 minutes.

Turn the fillets over again; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

 

 

       

Makes servings USMetricAdjust Recipe (Help)

                   

 

 

 Thanks to Deb Swanson for posting this fabulous recipe.

 

Allrecipes.com Recipe is Melt-in-Your-Mouth-Broiled-Salmon

Patitsio...it's what's for dinner!

Tonight dinner was on me. I have venison burger thawing in the fridge, what shall I make? I see this as a challenge and a game. No one likes something new and different more than myself. The kids are always worried when I have tried something new and spend dinner time picking at their plate like they are disecting a frog.

I like to make new dishes and not get caught in the same rut. I pull out the Better Homes & Gardens Cook book and find the tab for "meat". The recipe for Patitsio (pa-STEE-tsee-oh) catches my eye. It sounds ethnic and I have most of the ingredients. It is Greek and translates to "messed up" or "messy kitchen" and  "macaroni béchamel". The Greek word pastitsio derives from the Italian pasticcio, which loosely translates to a mess or a hodgepodge. Sounds fabulous for this "one armed chef"!

Here is the recipe that I used...

Heat oven to 350*F


1 lb ground beef (I used ground venison)
1/2 onion, chopped
1-2 T garlic finely chopped


brown in a  deep frying pan. Once cooked add

1 8oz tomato sauce
1/4 C. red wine
1/4 tsp. Cinnamon
2 T of fresh Parsley snipped
1/2 tsp dried Oregano flakes
salt and pepper










































































Bring to a boil and reduce to a simmer for 10 min.

Pour meat mixture into

1 beaten egg


In a different saucepan

boil 1 C. of macaroni noodles. Drain and add to
2 beaten eggs
1/4 cp parmesan cheese
1/4 cp milk

Make the gravy sauce in another saucepan

3 T butter,  melted
mix in with a wisk
3 T flour or a gluten free all purpose flour
add
1 1/2 C milk
bring to a boil stirring and thickening. boil one minute more.
stir in 1/4 C grated parmesan cheese

 Layer in a 8x8x2 baking dish

1/2 of the macaroni mixture
all of the meat mixture
rest of the macaroni mixture
all of the gravy sauce mixture
sprinkle cinnamon lightly on the top.

 

Cook for 45 min. and let rest for 5 min.

                                        
I really liked this. Mark gave it a 4 out of 5 stars and Molly picked at the meat and gave the rest of the "messy kitchen" to her dad. I found as I was cooking this that the meat mixture was divine and thrown over some buttered angel hair pasta would have been sublime! This was suggested by Mark and I totally agree.

So, two recipes out of one! Perfecto!

Baby Guinness

I got this recipe from One Love Catamaran. It sounds delicious.






Fill a shot glass 3/4 of the way with

Café Patron (coffee infused tequila)














Top it off with (maybe use a spoon when pouring to float it)

Bailey's Irish Cream






The finished effect will look like a glass of Guinness. Enjoy!

                                                                     Thanks Rebecca and Mike!

Lemon Tuna Crunch over Rice

I personally think this is the greatest light lunch you could possibly have. It is a little time consuming to make just because of all the chopping but it is definitely worth it.
 

Finely chop the following ingredients and combine in a bowl.
 

1 small anion
3/4 cup celery
6-10 radishes
 

Add
 

1T oil
1 lg lemon squeezed
Salt and pepper to taste
2 cans of tuna in water,  drained
 

Stir all together let sit for 10 minutes. serve over hot rice.

 

 

 

                                     Enjoy! If you make this, tell me what you think?

Fantasy Island Drink

In January, 2015 we were heading back North from the Keys in our new boat, Endurance. We put the hook down in No Name Harbor, Biscayne Key, Florida. Our neighbors were in a 32 foot Island Packet named  Fantasy. They are a couple who have been cruising since the eighty's. Jim and Gail from Raleigh, NC. We were invited over to their boat for cocktails and Gail served us this wonderful island drink  that I had to share.

So with permission here is the post.
 

Fantasy Island Drink
 

1/3 cp. Pineapple juice
1/3 cp. Orange juice
1/3 cp. Grapefruit juice
1/2 jigger Grenadine
1/2 jigger Banana liqueur
1/2 jigger Apricat liqueur
 

Add ice. Shaken not stirred. Add a slice of orange, lemon, lime or an umbrella for garnish.
Thanks Gail an Jim for the fun time in No Name Harbor and again in Sylvia Lake!

 

Gail M. Toups
Sv Fantasy
Raleigh, NC

 

 

Gobstopping Grapefruit

This morning I awoke after having a dream. In my dream there was a radio ad for Gobstopping Grapefruit. The new amazing drink. I didn't have to come up with the name or anything. It was all in the dream's radio ad. Lol!

1 shot of Vodka
1/2 glass of Coconut water
1/2 glass of Grapefruit juice.

I will have to try it.

Salmon Patties

This recipe works well for me because I am gluten free. No bread crumbs are needed. This is a handy recipe to make at home or on the boat. I bet you could use it with most of the thicker meat fish you catch. I also posted this on the Galley Swap. Recipes are posted there by boaters to exchange. Enjoy browsing those from the link below. Sign up and post some of your own.

1 pt. canning jar of salmon 3/4 C. oats, uncooked 1/3 C. milk (on the boat I use powdered made up) 1 egg (or equivalent with the EnerG egg replacer) 1/4 C. finely chopped onion 1 t. dill weed or fresh dill 1/4 t. cayenne pepper salt & pepper to taste 1/4 lemon squeezed 1 T. butter Mix all ingredients together, minus the butter . As they sit a couple of minutes and stir again the oatmeal starts to swell and they will stick together nicely. Put the butter in a frying pan and melt. Shape the salmon into patties 1/2" thick and a little smaller than a hamburger patty. Brown in the butter on both sides, about 3 min. each. I liked mine served with a horseradish sauce.

Recipes at The Galley Swap

Snapper on the grill

Amazing is what I have to say for this recipe. I bought a little 32 page cookbook in a shop in Hopetown. The women working there were super friendly, chatty, and sharing their cooking ideas after i bought this book.
In route to Lynyard Cay, Abacos we caught a snapper. We are not sure the variety but we were thrilled to have dinner on the line. Mark tells me to figure out how to make it and he will throw it on (the grill that is). Now not having too many ingredients or options of cookware, this becomes a challenge to do something different than grilled. I came across a recipe in the book for Super Grouper Favorite Fillets. I realize this isnt grouper but we can adapt, right? It also sounded very close  to a recipe we had once done with halibut so we gave it a go. I had all of the ingredients that I listed here. There were a few more but we didn't have those. Lol! Wouldn't have known it.

2 snapper fillets
1 lime
1/2 onion, sliced thick
3 cloves garlic, chopped
1/4 cp mayonaisse
2 T lemon juice
1 1/2 tsp italian seasoning
1/2 tsp garlic powder
Dash red pepper flakes
pepper and dash salt

Slice the lime into round slices with rind on. Place in the bottom of a small frying pan;  lime, onion, garlic. Mix together the remaining ingredients and dip the fillets into the mix covering both sides. Lay the fillets on top of the limes. Pour the remaining sauce on top and cook in the grill uncovered. The recipe said 10 minutes but it was a windy night and it took longer. Cook till fish flakes easily with a fork.

This is restaurant quality, top notch, with a beautiful Bahamian stormy sunset.  Please enjoy as much as we did.
To round it all off we played Scrabble by overhead light in the cockpit. Super evening. And yes, Dad, I won!

Homemade wine for cruising

One cruiser recently asked how we make wine. So, I thought that I would record what we do step by step. We make our own because it is a lot cheaper, I am gluten free and can't drink most beers, we enjoy drinking the fruits of our own labor, and it is just super cool that we can. I mean really, who does this anymore?

Mark has been doing this for some time now. He taught me the tricks of the trade. For our trip it seemed like the logical answer when we read others provision lists and saw the amounts of wine that was brought on board. How could we do this so that we wouldn't have to bottle this. I came across a site that I could order the plastic pouches. They fit up to nine 750ml bottles of wine. That is pretty awesome. There would be no bottles to break and barely any garbage to throw away. http://www.midwestsupplies.com/wine-on-tap-replacement-bags-bag-of-3.html . I also took a 3 gallon honey bucket, we cut a hole in the side near the bottom, put the bag of wine in and the spout out the hole. Perfect fit

We will be in the Bahamas in May and June so my choice of wine is Chardonnay. I think that that white wine in the summer tastes more clean and clear. Refreshing. Not as heavy and mind fogging as red wine.

The first step is to purchase all of the equipment that is needed. You will see in the pictures what we have for that. We purchased the Grand Cru Chardonnay kit which was $95. This will make 36 bottles and takes 5-6 weeks. Perfect timing for when we leave. I will purchase a few boxed red wines to bring along for night time dinners and visits.

We sanitize everything that we use and then rinse everything very well. Follow the directions precisely. 

Add water then add the bentonite.

What is Bentonite?
Bentonite is a gray, clay granule that is used in wines as a clarifier. It is unique in that it possess a negative electrostatic charge. (Just a fancy word for static electricity) This attracting charge along with hydrogen bonding, causes suspended particles in the wine to cling to it as it settles to the bottom of the container.

Then you pour in the huge bag of juice. Stir vigorously. 

Now of course all of this is very scientific so we are instructing a class here to the younger generation (actually she thought it looked like her Dad was peeing). That is not the kind of wine we make here folks!! IJS.

At this point you check to see if the temperature of the liquid is between 72 and 80 degrees Then you measure the specific gravity of the liquid with your hygrometer. It is a glass tube that floats and has a paper ruler type setting in it to measure the sugar content.

There is the oak that you need to add. In red wine there are actual wood chips that you throw in. In the white wine there is an infuser bag that you steep in a cup of hot water, like tea, and pour it all in. Next is the yeast which is GMO and gluten free  and make sure that you don't stir.

The bottle will start to bubble in a couple of days to let you know that the yeast is working. It is doing the primary fermentation. After 6-8 days you will pour this mixture into a glass carboy minus the sediment that is

left over by the bentonite clay.This will sit for another 5 weeks going through the second fermentation process. During this time you test the gravity of the sugar levels which shows you the alcohol content.  

As you do all of this make sure that you chart your progress on the specific wine that you are making. That way you can look back at what you have done and improve in your wine making abilities or notate which wines you liked best.

I have to admit, some were so good that we didn't even bottle them, we drank them straight out of the carboy. We were looking like true Montanans! Yee haw!

Remember that a meal without wine is like a day without sunshine! It just isn't normal.

Cheers, Shawnae

Bahamian Conch Salad

Bahamian Conch Salad

Ingredients

8 oz conch

10 tbsp fresh lime juice

5 tbsp fresh orange juice

1 ripe tomato, diced

1/4 cup diced onion1 cucumber peeled, seeded and diced

1/2 cup bell peppers (any color), diced

3 hot peppers (or jalapeno peppers), minced

Salt and pepper to taste

DirectionsWash conch with a mixture of lemon, salt and water. Clean the conch, remove slime, and cut into small cubes.Place in mixing bowl with remaining ingredients.Cover and let the conch and vegetables marinate in refrigerator for 15 minutes. Mix and serve.

Number of Servings: 1

Note: If this is like ceviche, I would suggest marinating the conch in the lime for about 4 hours so that it has time to "cook" the conch, then add the remaining ingredients.