July 26, 2016
These two galley-friendly recipes were provided by Lynn Lortie from the galley of Adamant 1 as Lynn and her husband, Pat, set out for their second Great Loop adventure and three years of sailing on their home made vessel.
8 cups cooked rotini
½ green pepper
½ red pepper
1 onion chopped fine
2 cups asparagus tips
2 cans cream of mushroom soup
2 boneless chicken breasts cubed
½ cup parmesan cheese
Cook chicken cubes until done. Add vegetables and stir fry until soft. Pour in soup and heat thoroughly. Pour sauce over cooked rotini and toss with parmesan cheese. Serve with a salad and boat bread (recipe below)
321 Boat Bread
3 cups self rising flour
2 tablespoons sugar
1 can beer (regular size can)
1 cup shredded cheddar cheese (optional)
Combine above ingredients. Turn into a loaf pan and bake 350F for 45 minutes
Photo: Donna Currie www.seriousseats.com
This meal pairs perfectly with a nice Pinot Gris and we have chosen this one from Ancient Hill Estate Winery in B.C.’s wine-rich Okanagan valley.
Aromas of peaches and papaya with a subtle spiciness and floral overtones. Voluptuous mouth feel with a refreshing and spicy finish. This Pinot Gris pairs well with fresh salads and BBQ chicken.