Favorite Recipes

Sharone's Guacamole - This recipe came from a friend and was served on the sailing yacht Sharone and for the past 10 years has been served to countless guests aboard Long Passages.

The portions are approximate as I usually do not measure and just mix together to suit our taste.

2 Avocados - mashed (I usually leave it a bit chunky)
1 - 2 Tblsp. finely chopped Onion
1/2 - 1 tsp. Krazy Salt (this is available in the USA & Australia) or just regular salt)
1 - 2 tsp ground Cumin
1 - 3 tsp Chili powder (to suit taste)
Juice of 1/4 Lime (may also use lemon) (Use more if does not seem moist enough)
1/2 - 3/4 tsp. Tabasco sauce (or to suit taste - I tend to like it spicy.)

Mix together and serve with tortilla chips or veggies such as carrot or celery sticks and capsicum pieces. Unsalted tortilla chips are best, but if unavailable, I use Dorito chips or any type of corn chips.

Hummus - This makes a terrific dip for crackers, pita bread or french bread pieces.

s or raw veggies such as carrots. Just keep a few cans of Garbanzo beans on hand for those impromptu get-togethers onboard. This recipe comes from the book "Nicole Parton's Galley Gourmet," and is one of the best sources for ship-board recipes.

3 Garlic cloves
1/2 cup Oil
1 1/2 tsp. Salt
4 Tblsp. Lemon juice or juice of one lemon
19 oz. can Garbanzo beans (chickpeas), drained
Parsley sprigs (optional)

Finely chop garlic. Combine garlic, oil, salt, lemon juice and garbanzo beans and mash with a fork or potato masher (can also use blender) until mixture is smooth but still slightly lumpy. Add a little more oil if mixture is too stiff. Chill several house in a serving bowl so flavors can mingle. Top with parsley and spoon on crackers to serve.

A priority on our boat are dishes that can be cooked on the stove-top in one pan, in lieu of the oven, especially in the tropics. Most of these items are so easy they can be prepared while under way on ocean passages.

Chicken Frajitas- This dish is tasty and low in fat and is one we frequently have. This recipe and the one to the left comes from the book, "Quick and Healthy Recipes and Ideas" by Brenda J. Ponichtera.

1lb boneless skinless chicken breasts, cut into 1 inch strips
3 Tblsp. lime juice
1/2 tsp. coriander
1/2 tsp. chili powder
1 green pepper (capsicum), sliced
1 onion, sliced
8 flour tortillas (6-inch size)
salsa (optional)
low-fat plain yogurt

Mix lime juice with coriander and chili powder and pour over chicken. Set aside. Meanwhile slice vegetables. Add to chicken and mix well. Spray pan with non-stick coating and stir-fry chicken and vegetables until done. Warm tortillas in microwave about 50 seconds on high or in a non-stick skillet. Fill each tortilla with chicken mixture and serve with salsa and yogurt. Can also add guacamole and jalapeno peppers, if desired.

Serves 4, Calories per serving: 320

Chicken Picadillo - Serve on tortilla or with French Bread. Also good served with rice.

1 lb. boneless, skinless chicken breasts
1 tsp. cumin
3/4 cup salsa, thick and chunky
1/2 tsp. chopped garlic
1 onion, sliced
1 green pepper (capsicum), sliced

Cut chicken into 1-inch strips. Sprinkle with cumin. Spray skillet with non-stick coating and stir-fry chicken until tender and no longer pink. Add salsa, garlic, onion, and green pepper. Cover and simmer for 10 minutes or until vegetables are tender.

Serves 4 Calories per serving: 190

Spaghetti with Garlic and Chili - This is one of the many pasta dishes we have as pasta and rice are the staples of our diet. We love this dish and it is really easy.

400g Spaghetti
120ml Extra Virgin Olive Oil
2-5 cloves garlic peeled and crushed
A dash of chili powder

Bring a large port of salted water to the boil and toss in the Spaghetti and stir. Cook according to packet time. While the spaghetti is cooking heat the Olive oil in a separate pan to a very gentle heat. Add the garlic and chili power but do not let the garlic brown. Warming the oil gently releases the flavor of the garlic and chili. Drain the past when cooked and toss the garlic and oil mixture

Phad Thai (pronounced Pad Tai) -This is almost a national dish in Thailand and is delicious, healthy and easy to make. Most of the ingredients can be found in the Asian section of the supermarket or at Asian markets. This recipe serves 1 so increase portions as required.

1 Cup or 100 grams of fresh rice noodles (glass noodles) (I use dried Phad Thai noodles most of the time)
1 clove garlic, crushed
1/4 cup firm tofu, chopped (or you can use prawns (shrimp) or chicken in this dish)
2 Tblsps oil
1/2 cup bean sprouts (or shredded cabbage-carrots)
2 stalks chives, cut into 1-inch pieces (or leeks, spring onions)
1 egg beaten
1/4 cup water
1 Tblsp. fish sauce
1 Tblsp. oyster sauce
1 Tblsp. brown sugar
1 Tblsp. tamarind juice
1 tsp. soy sauce
1 Tblsp. unsalted roasted peanuts (chopped)

Place oil in wok and heat over medium heat until hot. Add tofu and garlic. Keep stirring until the tofu turns brown. (If using prawns, cook until they turn pink. Do NOT overcook.) Add noodles followed by water. Keep stirring until the noodles are soft, about 1 minute. Turn heat to low, add the fish sauce, oyster sauce, soy sauce, sugar, and tamarind juice. Turn up heat to medium and toss the noodles with bean sprouts and chives, cook for another minute. Remove the noodle mixture from the work and set aside. Add a bit of oil to the wok over low head and add the beaten egg and cook into a thin omelet. Spread the noodle mixture of he omelet and turn it over (this can be a bit difficult.)
Serve with chopped peanuts. Also may be served with some sliced chilies, as desired.

This recipe comes from the book, "The Master Chef Thai Chef Cookery Course". My sister and I took this course while visiting Chiang Mai, Thailand and had a great time.

When Christmas comes, no matter where we are, we usually have a traditional Turkey dinner with all the trimmings cooked in our small oven onboard Long Passages. We either try to invite some local people from the country in which we are visiting or some cruisers from a country other than the US so that we may share our American traditions with them. The menu usually includes:

So far we have been able to find Turkeys everywhere, even on the small island of Langkawi. A small Chinese "cold storage" shop (in addition to NZ beef, lamb and cheese) carried frozen Turkeys for the cruisers for both Thanksgiving and Christmas. We were even able to find "Butterball" turkeys in the supermarkets in Singapore.

*The following 2 recipes come from my cookbook "bible" "Betty Crocker Cookbook."

Waldorf Salad -

1/2 cup mayonnaise
1 Tblsp. lemon juice
1 Tblsp. milk
2 medium unpeeled red eating apples, coarsely chopped (2 cups)
2 medium stalks celery, chopped (1 cup)
1/3 cup coarsely chopped nuts (I usually use walnuts)
Salad greens, if desired as a garnish

Mix mayonnaise, lemon juice and milk in medium bowl. Stir in apples, celery and nuts. Serve on salad greens.

Serves 4, Calories: 315

Apple Pie - I usually do not make desserts for us, due to our expanding waistlines, so Bob really looks forward to Christmas and this home-made treat.

Pastry for Two-crust pie
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Dash of salt
8 cups thinly sliced peeled tart apples (8 medium) (I try to use Granny Smith when available)
2 Tblsps. stick margarine or butter

Heat oven to 425 degrees Fahrenheit. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover edge with 3-inch strip of aluminum foil t prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 40-50 minutes or until crust if brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm, if desired.

Serves 8, Calories: 480

[Appetizers & Salads] [Mains] [Christmas Traditions]

Listed below are some of the favorite dishes served on Long Passages. All are quick and easy to prepare

A priority on our boat are dishes that can be cooked on the stove-top in one pan, in lieu of the oven, especially in the tropics. Most of these items are so easy they can be prepared while under way on ocean passages.