Tag: Boat

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One-pot pasta with tomatoes

LD note: This is a good base recipe to which you can add any number of extra ingredients. My favorite is to add cooked, crumbled spicy Italian sausage along with a bag of arugula or baby spinach just before serving. I also like to sauté the onions and maybe some mushrooms before adding everything else to the pot.

Throw it all in the pot, INCLUDING the uncooked pasta, and cook! Bring it to a boil, and then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta. From Simply the Best You…Healthy and Happy.

12 ounces pasta (I used linguine)
1 can (15 ounces) diced tomatoes, undrained (plain or a seasoned flavor)
1 large sweet onion, cut in julienne strips (I sauté in the pan first, but you don’t need to)
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated, being careful to not overcook the pasta. It will continue to absorb liquid after you turn off the burner.

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

 

 

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French Green Lentil Salad

French green lentils are smaller than others, and cook up firm with a nice bite – not mushy. I find them in the Whole Foods bulk aisle.

For on the boat: In the morning, chop onions, carrot, celery, and garlic; cover and refrigerate.

  • 1 Tbs. olive oil
  • 1 med. onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp. mustard seed
  • 1 tsp. fennel seed
  • 1 ¾ c. vegetable stock
  • 1 c. French green lentils, picked over, rinsed and drained
  • 1 Tbs. chopped fresh thyme (or 1 tsp. dried)
  • 1 bay leaf
  • 1 Tbs. sherry or red wine vinegar
  • 1 Tbs. olive oil
  • 1 Tbs. Dijon mustard
  • 2 Tbs. minced fresh parsley
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper

In a large saucepan, sauté onion, carrot and celery in 1 Tbs. olive oil until softened, about 5 minutes. Add garlic, mustard seed, and fennel seed and sauté until the spices are fragrant, about 1 minute. Add the stock, lentils, thyme and bay leaf. Bring to boil. Reduce heat to low, cover and simmer until the lentils are tender but still firm, about 25-30 minutes. Drain the lentils, reserving the cooking liquid, and discard the bay leaf. Transfer to large bowl.

In a small bowl, combine vinegar, mustard, and remaining olive oil. Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Add reserved cooking liquid as needed. Serve warm, but it’s also good cold, especially left over. Serves 6.

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Biryani salad with quinoa, chickpeas and curry-lime dressing

From Women’s Health, adapted by LKD

For boat: Cook quinoa in advance or at home; if cooking on the boat, make a spice packet at home. Makes a lot!

For quinoa

  • 1 c dry quinoa, rinsed well and drained in fine-mesh strainer
  • 1 1/2 c water
  • 1 Tbs. olive oil
  • 1/2 tsp. salt

Salad

  • 1 package (10 oz) shredded carrots
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 c thinly sliced scallions
  • 1/2 c sliced almonds, toasted
  • 1/2 c dried currants or golden raisins

Dressing

  • 2-3 limes
  • 2-3 Tbs. extra-virgin olive oil
  • 2 tsp curry powder, divided
  • 1/8 tsp. ground ginger
  • 1/8 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/8 tsp pepper

 

  1. In a saucepan, combine quinoa, water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
  2. Add carrots, chickpeas, scallions, almonds, and currants. Toss.
  3. In a small bowl, combine zest of one lime, juice of two limes, 2 tablespoons olive oil, curry powder, ginger, cinnamon, 1/2 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Adjust seasoning as necessary and add more lime and oil as needed. Keeps well in the fridge for a couple days.
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Southwest Barley Salad

For on the boat: Advance prep – 1) Cook barley, 2) Chop vegetables.

Amounts are all approximate.

Combine in a large bowl:
2 c. cooked, cooled pearled or hulled barley (use Alton Brown’s Baked Barley)
1 cucumber, seeded and chopped
1 red bell pepper, chopped
1 bunch green onions, sliced
1 c. corn kernels, frozen is fine
1 15 oz. can black beans, rinsed and drained
1 c. chopped cilantro
1 lb. chicken breasts, cooked and cubed (omit for vegetarian version)

Add to the vegetable/chicken mixture:
Juice of two or three limes
3 Tbs. olive oil
1 to 2 tsp. chili powder
Salt and pepper to taste

Mix well. Adjust the seasoning as needed. Cover and refrigerate. This will keep well for several days, refrigerated, but it’s best made a few hours ahead.