Recipes for the Boat
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 |
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Preheat the oven to 400. Use a spoon to cover the pitas with the pizza sauce, add the cheese and then
the desired ingredients. Cook for 10 to 15 minutes or until the cheese has melted.
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 |
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In a sauce pan heat the oil over medium heat; cook onion, mushrooms and green pepper, stirring often
until softened but not browned. Add the tomatoes, beef stock, pepperoni and basil and cook until heated
through. Laddle soup into ovenproof or microwave safe bowls and sprinkle with cheese. Broil or microwave
until cheese melts and is bubbly. The oven or microwave are optional as the heat from the soup will also
melt the cheese.
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 |
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Peel back a strip on a banana (but don't remove) and mush the banana in the skin with the back of a spoon.
Add chocolate chips and marshmallows.
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Replace the strip on the banana and wrap in tinfoil. Place next to the fire or on the barbeque and cook,
turning often. When hot open and eat with a spoon.
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 |
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Make the simple syrup mixture ahead of time and it will last for weeks. Add a 1/2 cup of boiling water
to a 1/2 cup of regular white sugar, mix and let cool.
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Cut the lime in half and squeeze the juice of both halves into a glass and add the mint. Cut one half of
the lime into quarters and add to the glass. Use a pestel (or the back of a spoon) and mash the mint,
lime quarters and juice. Add the ice, rum, simple sugar mixture, club soda and stir.
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 |
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Orange Ginger Marinade:
In a bowl, whisk together orange rind, juice, green onions, garlic, ginger, soy sauce and salt. Pour marinade
over chicken in a plastic resealable bag. Let stand for 10 minutes or refrigerate for up to 8 hours.
(This is another one that we've made ahead and frozen in the marinade.)
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Place chicken on a oiled grill over medium heat; spoon any remaining marinade over the chicken. Close lid
and grill, turning once until no longer pink inside.
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Cut buns in half; spread both sides with mayonnaise. Sandwich lettuce, chicken, sweet pepper, red onion
and green onion in buns.
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 |
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Slice the potatoes into 1/4 inch pieces. Set out a layer of tinfoil and place the potatoes in the tinfoil.
Add the onions, chives, salt, pepper and butter. Fold up the edges of the tinfoil and 1/4 cup of water.
Close up the tinfoil and add another layer of foil, shiny side out. Cook on the BBQ for 30-40 minutes
flipping every 5 minutes.
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 |
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Combine all ingredients except pork in a small bowl. Pour marinade over pork in a large heavy duty
plastic resealable bag. Marinade for two hours in the refridgerator.
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Remove pork from fridge and let it come to room temperature. Prepare grill and cook pork over high
uncovered heat for about 15 minutes, turning several times and basting frequently with the reserved
marinade. The outside should be nicely browned and the inside should still have a trace of pink. Let
the pork rest (hum as Greg would say) for five minutes before carving. Bring remaining marinade
to a boil and drizzle over 1/2 inch slices of pork.
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 |
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Cut the leafy tops off the carrots, leaving only 1/2 inch at the root. Wash and peel the carrots and then
cut them in half lengthwise.
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Put the carrots, sesame oil, honey, ginger and tarragon into a plastic resealable bag. Toss to coat the
marinade at room temperature for 30 minutes.
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Preheat the barbecue to medium heat. Oil the grill. Place carrots flat-side down over direct heat and
cook for three minutes or so depending on the thickness of the carrots. Flip and continue cooking for
an additional two minutes. Remove and serve warm.
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 |
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Heat oil in a saucepan and cook onion 4-5 minutes until softened. Add chili powder and bacon and cook for
3-4 more minutes. Add puree, tomatoes, basil, salt, pepper and 1/2 cup of water. Boil and simmer for
10 to 15 minutes.
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Cook pasta, toss with sauce, sprinkle with parmesan cheese and serve.
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 |
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Spinkle flour over bottom of a small pie plate. Toast at 400 for 15 to 20 minutes, until golden brown.
Stir once or twice during cooking time. Remove from oven, transfer to a small bowl and let cool.
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Melt butter in a large, non stick saucepan over medium-high heat. Add onions, green pepper, celery and garlic.
Cook and stir until vegtables begin to soften, about 3 minutes. Stir in toasted flour and cook for one more
minute. Add broth and mix well. Add drained tomatoes, okra, cumin, paprika, thyme, oregano, salt,
pepper and cayenne. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring
occasionally.
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Add shrimp and simmer for 5 more minutes, until shrimp is cooked through. To serve, spoon rice over bottom
of individualserving bowls. Ladle gumbo over top. Serve hot.
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 |
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To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves,
nutmeg, cinnamon and chilies in a bowl. With a small, sharp knife, score each thigh twice on each
side, ½-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
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Prepare the barbecue for indirect grilling. Preheat the barbecue to 250ºC. Place a drip pan
over heat source and pour in the beer. Place the chicken thighs on the side of the BBQ without
direct heat. Grill the chicken thighs over indirect heat for 40 to 50 minutes or until juices
run clear and skin is crispy.
