The Adventures of Ninkasi

Recipes for the Boat

Pita Pizzas Pizza Soup Banana Boats
Mojitos Orange Ginger Chicken Sandwiches Ralph's Potatoes
Love Me Tenderloin Honey and Tarragon Carrots Penne Americanna
Forest Gumbo Carribean Style Chicken

Pita Pizzas

Pita Pizzas are very popular on the boat, in fact they are Stevie's (Tater Tot) favourite. They are simple to make and are best served on cooler days since the oven is required. The kids love to be able to make their own and most of the ingredients are up to the tastes of those eating. This will make about five pita pizzas and you can adjust as neccessary.

1/2 cup sliced mushrooms 1 small onion chopped
1/4 cup slivered red pepper 1/4 cup slivered green pepper
1/2 cup of pizza or spagetti sauce 1-pkg of five pitas
1 cup thinly sliced pepperoni 1/2 tsp dried basil
1 cup shredded mozzarella

Pizza Soup

Pizza soup is another great meal for a cool day and also has the benefit of being quick to put together as well as a one pot meal. This makes about four to five bowls and is also great for left overs.

1 tbsp. oil 1 small onion chopped
1/2 cup sliced mushrooms 1/4 cup slivered green pepper
1-28oz can of tomatoes 1 cup beef stock
1 cup thinly sliced pepperoni 1/2 tsp dried basil
1 cup shredded mozzarella

Banana Boats

We found out about Banana Boats from one of the girls Girl Guide and Brownie camps. They are a nice change from the regular toasted marshmallows and smores that we ususally have around the fire. The recipe makes as many as you want just add more ingredients as needed.

Bananas Chocolate chips
Small marshmallows Tinfoil


The mojito was born in Havana, Cuba and there are many variations of the drink. This recipe calls for the five customary ingredients of mint, rum, sugar, lime, and club soda. Makes 1 serving. See below for the simple sugar recipe.

4 mint leaves 1 lime
2 ounces of simple syrup 2 ounces white rum
2 ounces club soda ice

Orange Ginger Chicken Sandwiches

This recipe comes from Canadian Living magazine, it's a great change from burgers and cold sandwiches. Makes 4 servings.

4 bonless, skinless chicken breasts 4 whole wheat hamburger buns
2 tbsp light mayonnaise 4 small leaves of romaine lettuce
1 grilled sweet red pepper, cut in strips 1 green onion, sliced
4 thin slices of red onion

Orange Ginger Marinade:

2 tbsp grated orange rind 1/4 cup orange juice
3 green onions 1 clove garlic, minced
1 tsp ground ginger 1 tsp soy sauce
1/4 tsp salt

Ralph's Potatoes

These were named after Gord's father (remember Gord is Mr. Potato), we had been making them for years before it became an inside joke.

4-5 baking potatoes 1 small onion sliced
2 chives or green onion, chopped salt and pepper
1 clove garlic, minced 2 tbsp butter

Love Me Tenderloin

Love Me Tenderloin is from the Crazy Plates recipe book. This was something that we first tried at home and since it was simple it became a popular menu item during the summer. We actually experimented with this by doing the marinade and freezing it. When we are heading out for a longer stretch it's always nice to have a few meals frozen a head of time. Makes 6 servings.

1/2 cup apple juice concentrate 2 tbsp honey mustard
2 tbsp minced fresh rosemary 1 tbsp olive oil
2 cloves garlic, minced 1 large shallot, minced
1/4 tsp black pepper 1-1/2 pounds pork tenderloin, trimmed

Honey and Tarragon Carrots

This is a recipe from the Rob Rainford show License to Grill. This is my favourite cooking/BBQ show, everything we've tried has been great. Makes 7 servings.

14 fresh carrots 3 tbsp sesame oil
3 tbsp honey 3 tbsp chopped ginger
4 tarragon sprigs, torn 3 tbsp vegtable oil
salt and pepper to taste

Penne Americanna

Pasta is a main staple on the boat, especially when you are out for an extended time and have used up all your fresh and frozen meats. This will make six servings.

1 tbsp olive oil 1 medium onion chopped
1/2 tsp chilli pepper 4oz smoked bacon chopped
12oz penne 1 tbsp tomato puree
400g can diced tomatoes 1 tsp dried basil
salt and pepper

Forest Gumbo

This is another Crazy Plates recipe. It needs a bit of preperation using an oven so you might need to do this at home if you don't have an oven. Makes 6 servings and is great for left overs.

1/4 cup all purpose flour 2 tbsp butter
1 cup onion chopped 1 cup green pepper chopped
1/2 cup diced celery 2 cloves garlic, minced
3 cups low-fat chicken broth 1-19oz can of tomatoes, drained and cut up
1 cup diced okra or zucchini 1 tsp ground cumin
1/2 tsp each paprika, thyme and oregano 1/4 tsp salt and black pepper
1/8 tsp cayenne pepper 1 pound uncooked large shrimp, peeled
4 cups hot, cooked brown or white rice

Carribean Style Chicken

This is another recipe from the Rob Rainford show License to Grill. It is one of our at home favourites that was just too good to leave at home. Makes 5 servings and is great for left overs.

1/2 cup finely ground roasted peanuts 1/4 cup packed light brown sugar
1 tablespoon kosher salt 2 1/4 teaspoons cayenne
1 teaspoon ground bay leaf 1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon
1 tsp dried chilies salt and pepper to taste
10 chicken thighs, skin on, bone in 12oz bottle of dark beer