At Ease in the Galley

By admin ~ April 1st, 2013. Filed under: At Ease.


Use fresh and wholesome springtime ingredients for this menu and perfect entertaining on board!


Carrot Ginger Soup

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6-8

2 Tbsp. butter
1 medium vidalia onion, chopped
2 Tbsp. fresh ginger, grated
2 Tbsp. brown sugar
3 c. baby carrots
4 c. vegetable broth
1 c. water
½ c. half and half or whole milk
¼ c. chopped fresh mint
Salt and pepper to taste

In a large pot, melt butter over medium heat, add onion, ginger, and brown sugar, and sauté 7 minutes. Add carrots, broth and water, and simmer 25 minutes or until carrots are tender. Cool. Purée soup in batches until smooth. Return to pot, add cream and mint. Serve with dollop of sour cream.


Wahoo Kabobs with Orange Teriyaki Glaze

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 6-8

2 lbs. wahoo, fileted and cut into 2-inch pieces
2 Tbsp. olive oil
1 red onion, cut into wedges and separated
2 red or yellow peppers, cut into large pieces
6-8 large wooden skewers, soaked in water
¼ c. butter
1 c. orange marmalade
1 Tbsp. honey
2 Tbsp. soy sauce
2 tsp. Dijon mustard
1 tsp. dried ginger
Salt and pepper to taste

Rub wahoo pieces with olive oil, season with salt and pepper. Skewer fish onto sticks alternating with onion and peppers. In a small saucepan, melt butter, marmalade and honey until smooth. Whisk in soy sauce, Dijon and ginger. Set aside. Grill kabobs over medium-high heat, turn once then baste with teriyaki glaze. Continue basting and grill about 3-4 minutes per side. Remove from heat and baste with remaining sauce.


Basmati Sesame Rice

Preparation time: 10 minutes
Cooking time: 20 minutes
 Serves: 6

1 ½ c. basmati rice
2 ½ c. water
1 Tbsp. peanut oil
6 scallions, chopped
1 Tbsp. sesame oil
2 Tbsp. sesame seeds, toasted
1⁄3 c. dry roasted peanuts, chopped coarse
½ c. fresh cilantro, rinsed, chopped
Salt and pepper to taste

Prepare rice according to package instructions; set aside when finished. In a small skillet, heat peanut oil over medium heat. Sauté scallions 4 minutes. Add to rice, along with sesame oil and next three ingredients. Toss well, season with salt and pepper.


Mixed Berry Crisp

Preparation time: 30inutes
Baking Time: 1 hour
Serves: 6-8

6 c. fresh or frozen mixed berries (such as blueberries, blackberries, strawberries, and raspberries)
¼ c. sugar
1 c. all-purpose flour
2 tsp. lemon zest
¾ c. old-fashioned oats
2⁄3 c. brown sugar
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. nutmeg
Pinch of salt
½ c. butter, cut into cubes
Vanilla ice cream

In a large bowl, combine berries, sugar, 1/4 cup fl our and zest. Toss to blend well. Transfer berry mixture to 9-inch glass pie dish. In a medium bowl, combine remaining fl our, oats, brown sugar, spices and salt. Add butter and rub in with fingertips or a fork until mixture holds together in small moist clumps. Sprinkle over berry mixture. Bake 1 hour. Let cool. Serve with ice cream.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640 or visit

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