Long Passage meals

Italian Salsiccia Pasta Hearty and filling pasta dish Olive oil Chopped onion 2 garlic cloves chopped 6 mushrooms chopped coarsely 400 g salsiccia or chorizo if you like spicy 1 can tomato sauce Pinch of sugar Oregano Basil Thyme Pasta of your choice, amount depending on how much pasta you like Parmesan cheese grated Mozzarella grated In a deep pot, sauté onions and garlic till translucent. Add mushrooms and brown them. Add salsiccia. I try to get loose salsiccia at the butchers, but if you can’t you can buy it in sausage form and remove the casings. Add tomato sauce and seasonings. Stir in cooked pasta, put in an oven dish and sprinkle generously with the 2 cheeses. Brown in oven unless you are using an oven-proof pot like Le Creuset, then you can leave it in the pot and put the whole thing in the oven to melt the cheese. Ready to go. Dan and I usually eat right out of the pot when we are at sea. I put he pot on a potholder to protect the cockpit seat and keep it from sliding.

Chickpea Stew This is a great meal when you are out at sea; warming and filling but not heavy. Olive oil Onions chopped Garlic finely chopped or pressed 2 T Balsamic vinegar 2 T Tomato puré 1 can chopped tomatoes 1 can smooth tomato sauce 2 cans chick peas Oregano Smoked Paprika Chili powder Salt and pepper 1 package Halloumi sliced Using a deep pot, sauté the onions and garlic until translucent. Pour in balsamic vinegar and let it burn off a bit before adding the tomato paste. Once you smell the aroma of the tomatoes, add the cans of tomatoes and chickpeas. Add all the herbs and spices, feel free to spice up or down according to your tastes. Cube the halloumi and add to the stew. I generally fry it first with some Lemon and garlic, but you can just throw it in to the stew. Let it simmer for 10 minutes and then it’s ready to eat or pack into a container and stick in your fridge for up to a week