The Camano 31 has a small, but well-equipped galley. Some owners cruise for weeks – even months – at a time and produce substantial on-board meals. Here are some of the favorite recipes of a few Camano cooks:
Please send your favorite Camano recipes to info@eastcoastcamanoowners.com.
Black-Eyed Peas and Spinach (for 2)
From Jean Thomason, DOVEKIE
INGREDIENTS
1 medium onion, chopped
1 tablespoon vegetable oil
¼ lb ground beef or turkey (optional)
½ package chopped spinach (thaw 10 oz box a bit and cut in half)
1 16 oz can black-eyed peas
ground black pepper
pinch of cayenne or crushed red pepper flakes
DIRECTIONS
Saute onion (and ground meat if your using it) for a few minutes. Add rest of ingredients and cook until spinach is thawed and cooked. Serve right away or cover and keep warm. Serve over rice, cheese grits or polenta.
American Chop Suey (for 2)
From Jean Thomason, DOVEKIE
INGREDIENTS
1 cup elbow macaroni
½ cup chopped onion
¼ lb ground meat (beef or turkey)
1 can diced tomatoes
1 stalk celery cut in fine strips 2 inches long
¼ cup (or more) grated cheddar cheese
soy sauce, salt and pepper
DIRECTIONS
Cook and drain 1 cup elbow macaroni
In a fry pan, sauté ½ cup chopped onion and ¼ lb ground meat (beef or turkey)
Add 1 can diced tomatoes and 1 stalk celery cut in fine strips 2 inches long
Cook for a few minutes, then add ¼ cup (or more) grated cheddar cheese, soy sauce, salt and pepper to taste
Add the macaroni, stir and serve.
Easy Stroganoff (for 2)
From Jean Thomason, DOVEKIE
INGREDIENTS
½ cup chopped onions
¼ lb ground meat (beef or turkey)
4 oz sliced fresh mushrooms (1 small can)
salt, pepper and a bit of nutmeg
½ cup sour cream (non-fat works fine)
egg noodles
DIRECTIONS
Saute until onions are transparent and meat is brown
Add and continue cooking sliced fresh mushrooms
Just before serving, add sour cream and stir in but do not boil.
Season to taste with salt, pepper and a bit of nutmeg
Serve over cooked egg noodles
Groundnut Stew (for 2) (Ghana)
From Jean Thomason, DOVEKIE
INGREDIENTS
½ cup chopped onions
1 clove garlic, grated or minced
¼ lb ground meat (beef or turkey)
ground red pepper to taste
¼ teas. ground ginger or 1 teas ginger root grated
1 chopped tomato (or ½ can diced tomato)
1 beef bouillon cube
½ cup water
2 tablespoons peanut butter
2 tablespoons liquid from stew
rice
DIRECTIONS
Saute onions, meat and garlic until onions are transparent and meat is brown:
Add red pepper, ginger, tomatoe, bouillon and water and simmer for a few minutes
Mix peanut butter and stew liquid in a small bowl
Stir into stew, add more water if too thick.
Season with salt and more ground pepper to taste
Serve with rice.
Ground Beef Curry (Kenya) (for 2)
From Jean Thomason, DOVEKIE
INGREDIENTS
¼ cup chopped onions
2 cloves grated or minced garlic
¼ lb ground beef (or turkey)
½ teaspoon curry powder
1 teaspoon ginger root grated or ½ teaspoon ground ginger
1 tomato, diced (or ½ can diced tomatoes)
1 tablespoon tomato paste
¼ teaspoon ground connamon
1 tablespoon chopped cilantro (can use dried)
¼ cup water
rice
DIRECTIONS
In a fry pan saute onions, cloves or garlic and ground meat
Add curry powder, ginger and tomato
Fry briefly and add tomato paste, ground cinnamon and chopped cilantro
Stir and add water and salt to taste
Serve over rice.
Bang Bang Chicken (China) (for 4)
From Jean Thomason, DOVEKIE
INGREDIENTS
1 boneless chicken breast cut in strips
1 clove garlic, grated or minced
2 teaspoons ginger root, grated or 1/8 teaspoon ground ginger
1 green onion, chopped in 1 inch pieces
¼ cup water
2 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon red wine vinegar (or any vinegar)
2 cups broccoli florets
1 cucumber, sliced
Rice
DIRECTIONS
In a fry pan with 1-2 tablespoon oil. saute chicken, garlic. ginger and onions.
Add water, soy sauce, peanut butter and vinegar
Simmer 5 minutes and add broccoli and cucumber
Cook until vegetables are just tender (do not overcook!)
Serve over rice
Mother's Chicken Curry
From Jean Thomason, DOVEKIE
INGREDIENTS
½ cup chopped onions
¼ cup chopped celery
1 clove garlic, minced or grated
1 teaspoon curry powder (more or less to taste)
1 teaspoon grated ginger (or 1/8 teaspoon ground ginger)
1 boneless chicken breast, cut in small pieces
2 tablespoons raisins
1 teaspoon sugar
water
rice
DIRECTIONS
Saute onions, celery and garlic in a little oil until tender:
Add curry and ginger and cook for a minute:
Add chicken, raisins, sugar and water to cover and cook covered until chicken is tender
Season with salt and pepper
Thicken with flour until consistency of thin gravy
Serve with rice and condiments (chutney, diced bananas, peanuts, chopped green onion, diced cucumber etc.)
Bean Salsa (good for a lunch or light supper with guests)
From Jean Thomason, DOVEKIE
INGREDIENTS
Kidney beans and/or black beans and/or white beans and/or chick peas (The amounts are up to you - experiment!)
1 can whole corn (small can for two people) or frozen corn
diced tomatoes
diced cucumber
chopped green onions
chopped cilantro
cumin (a good amount)
lime juice
salt and pepper
jalapeño pepper minced (or a little red pepper or pepper sauce)
DIRECTIONS
Drain enough cans of beans to feed the number of people (for two people I use 1 can black beans):
Drain and add corn, tomatoes, cucumber, onoions, cumin lime juice, jalapeño pepper and salt and pepper to beans
Mix together. Serve on lettuce. Can top with feta or Monterrey jack cheese cubes.
Mandarin Orange Salad
From Jean Thomason, DOVEKIE
INGREDIENTS
lettuce or baby spinach
Mandarin oranges (1 small can will serve 4)
diced or slivered sweet onion
slivered almonds
dried cranberries
Feta cheese, crumbled
DIRECTIONS
Arrange on plates:
Dressing (I mix in a small dressing bottle):
¼ c vinegar, ½ cup oil, 2 teaspoons mustard, 2 tablespoons honey, 1 clove garlic, minced and a little dry tarragon, if you have it.
Shake and serve over salad
Suggestion from Jean Thomason, Dovekie: I buy ground meat (beef or turkey) and package in ¼ lb portions, boneless chicken breasts (package each separately, boneless pork chops (package each separately) and freeze. Each portion is good for one meal for two because I use the meat in one-pot dishes.
Chicken Curry in a Hurry
From Nancy White, EMERALD LADY
Frank & Priscilla onboard SCRIMSHAW gave me this recipe while cruising in SE Alaska.)
INGREDIENTS
½ cup nonfat plain yogurt or sour cream
½ cup nonfat mayo
3 tablespoon finely chopped onions
1 teaspoon ground ginger
1 teaspoon curry powder
1 lb. chicken breast, ½ inch wide strips
1 teaspoon paprika
½ teaspoon ground black pepper
2 cups hot cooked brown rice
DIRECTIONS
1. In a small bowl stir together yogurt, mayo, onion, ground ginger and curry powder. Set aside.
2. Place chicken in medium bowl. Combine paprika and black pepper. Sprinkle over chicken and toss until coated.
3. Spray large skillet with no-stick spray and heat over med-high heat. Add chicken. Cook and stir for 3-4 minutes until chicken is no longer pink.
4. Stir in yogurt mixture. Cook and stir for 2 minutes.
5. Serve over rice.
Individual Pizzas
From Nancy White, EMERALD LADY
(Jan S. onboard HER provided this recipe while cruising in the Broughton Archipelago in British Columbia.)
INGREDIENTS
Flour tortillas, any size
Pizza sauce
Favorite toppings:
Pepperoni, sausage, ground turkey, ground beef, etc
Chopped vegetables – broccoli, onion, green peppers, zucchini, tomatoes
Favorite shredded cheese
Oregano & basil
DIRECTIONS
1. Spread pizza sauce on tortilla.
2. Add favorite toppings.
3. Sprinkle with shredded cheese
4. Sprinkle lightly with oregano and basil.
5. Bake in 425-degree toaster oven or regular oven for 15 minutes.
Chopped Vegetable Salad
From Nancy White, EMERALD LADY
(Sharon C. onboard FOUR SEASONS in Sidney, BC, gave this recipe to me.)
This is a great recipe for using odds and ends of on-hand fresh vegetables. Great to serve instead of a tossed salad when fresh lettuce is a concern.
1. Chop into a bowl: 1 carrot, 1 green onion, 1 tomato, 1 English cucumber, 1 celery stalk and other raw vegetables
2. Sprinkle with Lawry’s Seasoned Salt (the original with the red top)
3. Splash with Nakano rice vinegar
4. Add dried basil to taste
5. Chill
6. Add extra virgin olive oil just before serving
Parmesan-crusted Chicken
From Bernie Smith, FIRE DOG IV
INGREDIENTS
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon garlic powder
1 egg
½ cup shredded Parmesan cheese
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil or Canola oil
2 teaspoons lemon juice
DIRECTIONS
1. In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat the chicken in flour mixture, then dip in egg and roll in cheese.
2. In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt baking dish coated with nonstick cooking spray; drizzle with lemon juice.
3. Bake, uncovered, at 350 degrees for 18-20 minutes or until juices run clear.
Yield: 2 servings
Shrimp Norfolk
From Sylvia Rossiter, Rathmacknee II
INGREDIENTS
1 ¼ lbs. of butter
1 tablespoon of Old Bay seafood seasoning
2 tablespoons of Worcestershire sauce
4 tablespoons of lemon juice
2 lbs. of large cleaned shrimp
DIRECTIONS
1. Melt butter in a large skillet, add remaining ingredients.
2. Saute shrimp in the butter mixture until done.
Serves 4-6 persons. Crabmeat or other seafood can be added or substituted.
Tomato Aspic
From Sylvia Rossiter, Rathmacknee II
INGREDIENTS
1 small can tomato sauce
1 package lemon Jello
½ teaspoon salt
1 tablespoom of vinegar or 1tablespoon of lemon juice
Dash of Worcestershire sauce
DIRECTIONS
1. Dissolve Jello in 1 cup of boiling water.
2. Add tomato sauce, vinegar, salt and Worcestershire sauce.
Makes four small molds.
Galley Tips from Jan Boys, WE BE BLEST III
We installed a small fridge on the flybridge. The freezer is not functional since we don’t always have it on when at anchor for an extended time. However, the little freezer in the galley fridge can hold a lot of meat.
We will buy an 8# pork loin (very lean) and then cut it in about 1” slices, then freeze in ziplock bags. They stack great in minimal space. We have also bought chicken legs and thighs or breasts, stripped the meat off the bone and then pack in ziplocks to freeze. Often the space just under the freezer will keep food frozen as well.
Gene will often grill four pork loins. We eat two for supper and then I use the cooked pieces the next day in some of the recipes listed below. The same for chicken. Grill double the amount for a meal and have precooked meat for another day.
When we provision, I will buy cauliflower, broccoli, cole slaw mix, and lettuce or spinach or Napa cabbage (a good alternative to lettuce. It keeps a long time) We keep the extra veggies in the fly bridge fridge along with water, soda and beer. The cole slaw holds up the best, so I save that for last to make the KFC Slaw or Fumi Salad. I make only a half batch of the broccoli/cauliflower salad since it only keeps 2-3 days. The rest of the broccoli and cauliflower can be cooked for a veggie at dinner. We use the lettuce and spinach first since it has a shorter life. Often I keep the lettuce up above, since the main fridge can freeze it.
On this year’s trip we’ve added cooked chicken to the broccoli salad and the KFC or Fumi salads. This makes a great lunch or light supper.
Gene made a false floor over the lower area in front of the closet. It is even with the floor by the head. The top just lifts up. That is my pantry. It holds a tremendous amount of canned and dry food.
We have a MW, small toaster oven, a rice steamer, an electric fry pan on board. We have no oven with the stove. I’m glad since I have a lot of storage space in that cabinet. I’ve used wire racks to create 2 shelves in that area. I also used a number of shoebox size baskets to store spices, dry food, seasonings etc under the sink, also on 2 wire racks. I put my spices in ziplock snack size bags. Saves weight.
Gene will add about 2 oz of bleach to each fresh water tank if the water will be setting for awhile. If we will be using it regularly, he doesn’t. We have a gallon size Brita filter and use that for our drinking water, drawing it from our tanks then filtering it. To keep the main fridge cold, on this trip we will fill our water bottles with our filtered water and then chill them in the fridge above. Otherwise it seems to warm up the frozen food in the main fridge.
I’ve created a very detailed list of food, supplies, things to do before we take off on a trip. I use this as my inventory when planning each trip, and while on our extended trip to keep track of what I have and what I need to buy. I’m including that with this email. Folks can adapt it to their own needs.
We have folding bikes, so use them with 2 backpacks and a duffelbag that we bungie on the back of one bike. We can carry a lot of groceries this way.
Provisions Checklist for Extended Cruises Aboard WE BE BLEST III
Electric fry pan
Waffle iron
Tablecloths
Knives/box
Laundry Bin
2 Computers/cords
memory sticks/bag
phone/charger
iPOD/charger
IPAQ/charger
Camera/charger
Electronics bag
Printer/ink
Scrap paper
Writing materials
Writing magazines
WAVES materials
Writing reference
Journals
Daily devotional
Sunday missellette
Women’s Fellowship
Gene’s reading
Beer
Wine
Peppermint
Southern Comfort
Brandy
Coconut rum
Peach schnapps
Cups for jello shots
Whipped cream
Tonic water
Lime juice
Tomato juice
Soda decaf 7 Up Coke
Soda mini-Coke
Bitters
Blood pressure cuff
Meds: Jan Gene
Tums
Fiber Choice
Shaving bag
Shaver/cord
Bite plates
Gym shoes
Sandals
Aqua socks
Sunglasses
Hats
Back brace
Bike Helmets
Black neck pillow
Little Cloud
Sheets
Towels
Previous boat laundry
Clothes, casual/dress
Blitz game
Dominoes
Milk
Water
Parmalat
Coffee
International coffee
Creamer
Tea
Shaker cup
Bars and shakes
Cereal
Oatmeal/Oatbran
Grits
Cream of wheat
Pancake mix
Jiffy Mix
Pudding
Jello
Apple sauce
Peaches
Bananas
Eggs/Eggbeaters
Sausage
Spam
Bacon
CA Bacon
Bread
Butter spray
Butter/Oleo
Jelly
Fruit
Syrup
Snack mix
Smoked salmon
Dips
Crackers,losalt
Soy chips
Nuts Sl Alm, Alm, Wal
Raisins
Romano cheese
Cheese chunk/Laughing Cow
Cheese, shred chdr/mozz
Cottage cheese
Ricotta cheese
String cheese
Peanut butter
Cookies
Chips
Salsa
Broccoli
Cauliflower
Celery
Peppers
Onions Fresh dried
Mushrooms Fresh dried
Lettuce
Salad greens
Salad dressing: GB JB
Bacon bits
Carrots
Tomatoes
Rice, brown
Potato patties
Potatoes: whole instant
Linguini
Pasta
Spaghetti sauce
Tomato paste
Tomato sauce
Tomato puree
Mayo
Mustard
Catsup
Bar-B-Q sauce
Relish
Hot sauce
Pickles
Bamboo shoots
Water chestnuts
Lentils
Corn
Green beans
Lima beans
Chick peas
Black beans
Pork ‘n beans
Refried beans
Chili beans
Tomatoes canned
Chilies
Enchilada Sauce
Chix broth
Beef broth
Soup
Marinade
Wine vinegar
Rice vinegar
Soy Sauce lite
Fr Fried Onions
Oil
Lunch meat
Sardines
Oysters
Tuna
Smoked Salmon
Chix, canned
Baked chix
Sliced turkey
Meat for supper
Toilet paper-marine
Toilet paper-regular
Paper towels
Odolos
Dawn
Sweetner
Vanilla
Butter Buds
‘Shroom gravy
Dry Pesto Sauce
Cinnamon
Cinnamon stick
Garlic powder
Brown sugar
White sugar
Sunflower seeds
Sesame seeds
Corn starch
Old Bay
Rosemary
Sage
Basil
Parsley
Whole cloves
Dill
Ital Seas
Chives
Lemon pepper
Cocoa
WOR
Steak Dust
Pinto bean seas
Mrs. Dash Tom/Basil
Mrs. Dash Lemon Pepper
Bell’s No Salt Seasn
Spike
Dirty Rice Seasn
Garam Masala
Salt/pepper
CA steak seas
Seasoning salt
Toothpicks
Ramen Seasn
Pam
Paper plates XL
Big. Small Bowls
Fiber
Tums
Golden Access Pass
Handicap Card
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