What's the secret you may ask? Magazines! Yes, the
ladies magazines always have recipes and I make it a point of
picking one recipe to attempt with each mag-rag read. Some are
disasters and usually all require a bit of modification since I'm
dealing with refrigeration (power supply) issues and such.
One of my successful transformations is Peachy
Chicken. It's easy -- let me share with you how to do it. You're
familiar I hope with the kid's lunchbox cups of fruit sold at about
four for a couple dollars? Generally I keep mandarin oranges and
peaches in my ship stores as the amount in a container is
satisfactory and leftovers without a reefer (aka refrigerator) don't
So, in your pan add a bit of butter, then open one
of the peach cups. Drain out approximately half the juice. Add your
piece of chicken (I skinned and de-boned a chicken thigh) plus some
scallions and saute, flipping repeatedly until the chicken is almost
done. I had to add a bit of water so it could cook without
sticking/burning. When it's at that point of near perfection, dump
in the rest of the juice and peaches. Within a couple minutes the
peaches will "cook" too (think peach pie) and you're done. You'll
have some scrumptious broth too.
Side Note: I buy the peaches in light syrup and
the scallions plus lentil sprouts are grown on the boat.
Meanwhile, on my other burner I cooked rice.
Because I am the world's worst rice cooker, years ago I gave up on
the standard stuff and went over to parboiled version. It cooks
wonderfully (doesn't stick, stays fluffy, keeps it's body so to
speak) and, well, I like it.
With the addition of a few cherry tomatoes (on
sale) and a small container of fresh lentil sprouts, I had a
fabulous, healthy meal. The only thing missing was company.
When aboard your boat and company's coming, what's on the
And what one dish/pot specialty is your favorite?