A surprise project has me taking a break from preserving recipes this week: Waggoner Cruising Guide decided to publish a Twice as Tasty recipe. It’s online now and will appear in the annual guide and a cooking ebook next year. I’m so excited to share Twice as Tasty food with cruisers that this week’s post includes a paired recipe that I often make when we’re on the water.
The Waggoner Guide is considered the bible for Pacific Northwest cruising. It’s flagship tome, updated annually, has been guiding marine travelers for 25 years. You’d be hard-pressed to find a boater from the Puget Sound to Alaska who doesn’t have a copy.
For Waggoner, I chose a recipe that I make almost every time we spend a few days aboard a sailboat: potato bowls. This variation on stuffed baked potatoes doesn’t need an oven. They also fit my one prep, two meals plan, with extra potatoes rolling into a next-day salad with minimal effort. And some prep tricks make both dishes ideal for outdoor adventures.
Ready to give it a try? Full details are in the recipe on the Waggoner Cruising Guide website, but here are the basics:
You need just 2 main ingredients plus some vegetables, spices, and your favorite baked potato toppings.
1. Cook the potatoes.
2. Sauté the vegetables.
3. Combine and heat the potatoes, vegetables, black beans, and spices.
4. Serve with your favorite toppings and enjoy.
Get the complete recipe here.
Twice as Tasty
My meal planning for sailing trips relies heavily on blocks. What can I make for dinner that lets me set aside some ingredients for lunch the next day? How can I make the most of our fuel, water, and cooler space? What can I tweak so that each meal tastes like a new dish, not leftovers? And how can I minimize my cooking time so that I can take a paddle, go for a hike, or just relax in a hammock with my ukulele?
Filling salads are one of my favorite follow-up meals. We’re often under sail at lunchtime, sometimes heeled over with the rail in the water. So I love to mix up a salad while I’m making dinner and pack it into a couple of storage containers. When we’re hungry, we pull the containers from the cooler, pop off the lids, and dig in. I make these salads using everything from shell beans to couscous to pasta to potatoes and often vary the secondary ingredients to fit whatever needs to be used up in the galley.
Ready to give it a try? Full details are in the recipe below, but here are the basics:
You need just 5 ingredients plus a salad dressing.
1. Mix together the salad ingredients.
2. Shake together the dressing ingredients.
3. Dress the salad.
4. Serve with hard-boiled egg and enjoy.
Quick Potato Salad
1/3 cup marinated artichoke hearts, cut into bite-size pieces
2 tablespoons Kalamata olives, pitted and sliced
2 small carrots, cut into short matchsticks
1 large clove garlic, minced
1-1/2 tablespoons balsamic vinegar
1 teaspoon Spicy German-Style Mustard
3 tablespoons olive oil
salt and freshly ground black pepper to taste
Put the prepared potatoes, artichoke hearts, olives, and carrots in a large container with a lid; mix gently to combine. In a small container with a lid, combine the garlic, mustard, vinegar, and olive oil; seal the lid, shake to combine, and then pour the dressing over the potato mixture. Seal the large container and shake gently to distribute the dressing over the salad. Season with salt and pepper to taste.
Hard-boil the eggs by bringing a small pot of water to a full boil, reducing the heat to a simmer, and gently adding the eggs. Return the water to a boil, cook the eggs for 10 minutes, and then plunge them into a container of cold water to cool. Peel and slice the eggs.
To serve, divide the salad into two bowls and lay slices of hard-boiled egg atop each serving. The salad can also be divided between two containers with lids, topped with egg, and stored in a refrigerator or cooler for a next-day meal. Serves 2.
Tips & Tricks
- If you’re making this recipe on its own, the potato-cooking trick I use for potato bowls still works: Cut the potatoes into cubes, bring them to a boil in a large pot of water, and then remove them from the heat and let them sit in the hot water for up to an hour until tender.
- The basic ingredients given here make this an easy meal to prep and eat while under sail, but other ingredients and seasonings can be substituted if you’re making it at home. Leftover Grilled Asparagus can serve as a vegan stand-in for eggs, and home-pickled beans or cucumbers add extra tang. A pinch or two of dried or fresh herbs, such as parsley and thyme, give a flavor boost.
- Balsamic vinaigrette is one of my favorite boating dressings because the ingredients store easily. If you prefer a creamy potato salad, the ingredients for Creamy Salad Dressing Base also travel well, and Russian Salad Dressing can use up those last spoonfuls of yogurt and sour cream.
Want to play with more variations? Twice as Tasty is teaching these techniques in a workshop held in your own kitchen, among friends—and with my personal help. Click here to learn more.