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Mango Salsa
Number of Servings: more than 8
Added By: Robin Wood Kurowski
My Yacht Name: Gratitude Yachting
Yacht Manufacturer: Island Packet
Ingredients: 3 Cups Chopped Mango
1 Cup Chopped Tomato
1 Cup Chopped Red Bell Pepper
1 1/2 Cups Chopped Red Onion
1/2 jalapeno chile, seeded, chopped
2 tsp ground cumin
2 TBL olive oil
6 TBL lime juice
2 TBL lemon juice
1 tsp pepper
Dash of tabasco
1 cup loosely packed chopped cilantro
Directions: Combine mango, tomato, bell pepper, onion, jalapeno, cumin, oilive oil, lime juice, lemon juice, pepper, tabasco and cilantro in bowl and mix well. Chill covered for 1 to 2 hours. You can use peaches or pineapples.
Comments: Can be stored in ziplock bags in fridge or ice box up to 1 week. Great over grilled fresh fish, conch or lobster
Healthy Butter Spread
Number of Servings: more than 8
Added By: Bruce Gregory
My Yacht Name: Morning Star
Yacht Manufacturer: Island Packet 32
Ingredients: 1 pound of Butter
pint of olive oil (non virgin)
Directions: Leave out one pound of sticks overnight to soften: Place in mixing bowl Add 1 pint of olive oil (non virgin) Mix with small electric beater until creamy Put in 1 quart plastic tub with lid Refrigerate
Comments: This of course cuts the saturated fat intake in half, it is easy to spread, and tastes great too! It is also very good to pan cook and fry with as the butter doesn't burn so easily with the olive oil within.
Homemade Yogurt
Number of Servings: 6
Added By: Christine Robertson
My Yacht Name: Stepping Stones
Yacht Manufacturer: Beneteau
Ingredients: 3 cups water
1 cup skim milk powder
1/8 cup yogurt starter (approx)
1-2 tsp sweet condensed milk (opt'l)
Directions: Put starter yogurt out to come to room temperature. Whisk milk powder and condensed milk into water and bring to 180 degrees being careful not to burn. Turn off heat and cool naturally to 110 degrees. Gently whisk starter yogurt into milk. Pour into 1 quart plastic screw top container and place in an insulated cooler. Pour 110 degree water around it in cooler to maintain temperature. Seal tightly and leave in sun (if available) for 8-10 hours. Refrigerate and enjoy.
Comments: Yogurt starter is any (preferably plain) yogurt with live active cultures. You can use your own yogurt as starter, but the active cultures will diminish over time, so use organic store-bought occasionally. I use the sweetened condensed milk to add a touch of fat & a touch of sweet. It's a small amount but enough to make the yogurt smoother. I have had a grainy texture twice. From what I can tell, it was from too low fat content and too high heat in the cooler. Homemade yogurt doesn't have the bite that store-bought plain has. It's delicious. For variety, mix in fresh fruit from the local markets, a touch of nutmeg syrup from Grenada or a quality maple from the states, granola, etc.
Couscous
Number of Servings: 4
Added By: Don & Rebecca Roman
My Yacht Name: Andante
Yacht Manufacturer: Island Packet 38
Ingredients: 1 cup whole wheat couscous
1 cup low sodium chicken broth
1/2 cup other liquid*
assorted spices**
1 T. butter, margerine or olive oil
Directions: Bring liquid to a boil, add couscous. Stir, reduce heat to low and cover. Simmer until all liquid has been absorbed. Stir to fluff and let stand for 5 minutes.
Comments: *Use a combination of more chicken broth, water, orange juice, lemon juice, lime juice, white wine, soy sauce or all of the above. Choose those which might complement your main course. **The same applies to the spices. Thyme, basil, fresh ginger, cumin, curry, etc. Use your imagination.
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