A few years ago, I did a wilderness trip with the National Outdoor Leadership School (NOLS). During long hikes in the Rocky Mountains, our stomachs would dictate our thoughts, and all I could think of was new ingredient combinations and delicious dishes. Luckily, this habit has not left me! Here onboard, we are active all day long, changing sails, handling dock lines, cleaning, dropping and weighing the anchors. Our calorie intake needs to match our lifestyle. Last week, after anchoring in the Intracoastal Waterway at 3:00 one afternoon, I was caught between my lunch (a carrot, apple, almonds, and half a pomegranate), and dinner. I began writing down recipes, a food shopping list, and a list of utensils that we still need. We have since purchased a small book for recording the recipes, which is updated frequently.
I'll spare you some of the details, but here are a couple of the dishes that we have cooked so far-
Edgar's Mexican Surprise (1 can of Mexican Tortilla Soup, 1 can black beans, 1 can chili with beans, 1 can corn, 3 cups of rice, 3 cups of fresh water). Combine ingredients with seasoned salt and pepper in a pressure cooker and cook until it lets out steam and crazy screeching noises.
Quesadilla Calorie Pesadilla (8 flour tortillas, 2 cloves of garlic, 4 roma tomatoes, 2 cups grated cheddar cheese, ½ cup grated parmesan cheese, 1 white onion, 4 thinly-sliced, marinated, and sautéed rib eye steaks, 4 tablespoons olive oil, dashes of Tabasco sauce, Steakhouse Seasoning Grinder). Sprinkle sliced tomatoes and onions, diced garlic, steak strips, and cheddar cheese on a flour tortilla in a saucepan greased with olive oil. Sprinkle on parmesan cheese, place another tortilla on top, cover and fry until cheeses are melted and tortilla is brown and creeespy. Flip over. Serve with seasoned white rice, tortilla chips, hot refried beans, and a Sigg Bottle full of cold water with no straw. Burn 5,000 calories the next day.
Stay tuned for more cooking news, please let me know if you have any suggestions!
Trevor