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5 Easy Passage Recipes - Eating Underway

sailawayblog
Jul 15, 2016
3 min read

Cooking underway is always difficult! The galley is hot, the stove is bobbing back and forth, and the boat is swaying from side to side taking all your ingredients with it. All that while battling sea sickness! No, thanks!

Our best strategy has been to avoid cooking underway alltogether, and instead, to cook all our meals beforehand so they're at our fingertips while under sail. Here's a few of our favorite make ahead recipes for sailing on Wanderlust. Enjoy!

1. Underway Pasta Salad

Serves 2

Prep time 10 minutes

Cook time 10 minutes

Ingredients:

1 cup pasta noodles
2 cups water
1 tablespoon salt
½ tablespoon pepper
1 tablespoon parsley
2 tablespoons oil
½ cup chopped vegetables
½ cup mayonnaise
2 tablespoons mustard

Instructions:

Bring water to a boil, add 1 tablespoon oil, and cook pasta until al dente.
Drain pasta and set aside to cool.
Chop vegetables into small bits (carrots, onions, olives, celery, corn, peas, bell pepper, etc)
In a bowl, mix cooked pasta, mayonnaise, mustard, remaining oil, salt, pepper, parsley, and vegetables.
Refrigerate for 1 hour before serving. Garnish with parsley.

Variations:

Add chicken, crab, bacon, or ham.
Add 1 tablespoon lemon juice if on hand.
Add ¼ cup cheese.

2. Stress-Free Potato Salad

Serves 2

Prep time 5 minutes

Cook time 20 minutes

Ingredients:

2 large potatoes, peeled
¼ cup chopped onion
¼ cup chopped carrot
¼ cup peas
¼ cup other vegetable (corn, celery, peppers, etc)
½ cup mayonnaise
2 tablespoons mustard
1 ½ tablespoons salt
1 tablespoon pepper
1 tablespoon parsley

Instructions:

Boil potatoes until soft, then refrigerate until cooled.
Chop potatoes into small chunks.
Add all other ingredients and mix well.
Refrigerate 1 hour.

Variations:

Add ham, chicken, bacon, or seafood.
Add any other vegetables you may have on hand.
Add a splash of fresh lemon juice.
Add crushed red pepper for spice.

3. Syrup Infused Pancakes

Serves 2

Prep time 5 minutes

Cook time 10 minutes

Ingredients:

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/3 teaspoon salt
1 teaspoons vanilla extract
1 egg, beaten
1 cup milk
2 tablespoons oil
6 tablespoons maple syrup

Instructions:

Whisk together sugar, flour, baking powder, and salt in a bowl.
Add milk, egg, oil, and vanilla extract.
Mix batter until smooth.
Heat skillet over medium heat and add a few drops of oil.
Pour 1/3 cup batter for one pancake.
Drizzle about 1 tablespoon syrup into batter, and flip.
Cook until golden brown.
Great served hot or cold.

Variations:

Sub egg for ½ cup applesauce.
Add fruit or nuts if desired.
Sub milk for water for fewer calories.
Serve with honey instead of syrup.

4. Thai Cabbage Spring Rolls

Time to prepare 30-45 minutes

Serves 4

Ingredients:

8 whole cabbage or lettuce leaves
2 cups cooked white rice
2 cups finely chopped vegetables (onion, carrot, peppers, potato, purple cabbage and celery are great!)
2 inch piece of ginger, peeled and chopped
4 tablespoons soy sauce
1 tablespoon white vinegar
2 tablespoons Siracha
1 tablespoon sugar
4 tablespoons oil
2 tablespoons peanut butter

Directions:

Heat 2 tablespoons oil in a frying pan.
Sear vegetables until soft.
Add ginger, soy sauce, white vinegar, 1 tablespoon Siracha, 1 tablespoon peanut butter, sugar, and 1 tablespoon oil to the frying pan.
Sear in frying pan, stirring frequently for about 5 minutes, then remove from heat.
Place 2-3 tablespoons of rice in each cabbage leaf.
On top of the rice, spoon 2-3 tablespoons of the vegetable mixture.
Fold the leaf around the mixture tightly to form a roll.
For the sauce, mix 2 tablespoons oil, 1 tablespoon Siracha, and 1 tablespoon peanut butter.
Serve the rolls cold, with peanut sauce for dipping.