Provisioning for a Summer Cruise & A Great Recipe From the Pantry

Cookbooks were off the shelf, food websites bookmarked, recipes gathered, menus devised  and lists made: all in anticipation of our summer cruise from the Chesapeake Bay to St. John, New Brunswick, Canada. A few weeks back I  realized  that Freedom's month long cruise began in less than two weeks and it was time to get organized. There will be plenty of shore stops to gather supplies, forgotten items, local specialties, special requests from the rotating crew, and fresh produce, but I like to start off any journey with a full pantry and a plan. As I always say, about most anything life throws at you, Everyone Needs a Plan.

When provisioning for any sort of boat travel I always take stock of what we currently have in the pantry, what needs to be resupplied, and what can be thrown away(the open bag of chips or box of crackers found way in the back). Among the items I like to  keep on hand: pasta (various shapes for variety and to withstand different sauces; canned tuna; canned salmon; canned peas, corn and beans; applesauce; canned tomatoes; tomato sauce; spaghetti sauce; boxed & canned soups(sometimes cream of mushroom soup is your savior in a can); macaroni and cheese mix; easy sauce mixes; cake, muffin and brownie mixes; taco shells; steel cut oatmeal; regular oatmeal; crackers; pretzels; nuts; tea; coffee beans-regular and decaf; hot cocoa and chocolate in any shape or form!

Freedom has a good amount of refrigerator space and a large freezer (about 3-4x the size of the freezer door on my home sub-zero. We are talking lots of freezer space.) So, the next thing I assess is what we have in the freezer and, again, what needs to be replenished and what can be tossed. Among the staples in my freezer: chicken: boneless and bone-in; ground turkey & beef; meatballs (good with pasta, noodles, in subs); pre-portioned fish; bread: sliced, italian loaves, unbaked loaves; rolls; tortillas; cookie dough - home made, if possible; home baked goods; and depending on the length of the cruise, pre-made casseroles -- I like to make my own, but you can find some good store made ones too.

One of the best things you can do is to make a list of everything in your pantry/fridge and freezer, and cross them off the list when you use them.I have recorded my list in a composition book stored near the galley. Even if I am not on board, it is easy for anyone to simply cross of what has been used.

When stocking the pantry and freezer I like to do so wth some recipes in mind, so I am sure it have whatever I need when it is time to make dinner. Here is a new favorite from Christine Gillan: easy to make with supplies from a well-stocked pantry, and something that can be made for tonight, or tucked in the freezer for "later":

Mexican Lasagna

Pick one:

Grilled chicken strips (premade are fine), beef, ground chicken, turkey or beef (if you do your own chicken strips sauté with chili powder, cumin, lime juice or get premade mix.  Ground chicken, beef of turkey - you can use taco mix.)  The meat must be cooked;

Flour or corn tortillas (I like to use the whole wheat tortillas);

Picante sauce, salsa or taco sauce;

Monterey Jack, Colby, Queaso fresco, cheddar or any combo of the same ( I usually just use pre-shredded mix as it freezes well);

Chili beans, black beans, pinto beans or refried beans (although to freeze I think the refried works the best);

Green chilis, black olives, jalapeño's (any or all);

Assemble your ingredients and start layering as you would an Italian lasagna - staring with your choice of sauce so the tortilla's don't stick and ending with cheese.  You can use a foil lasagna pan or if for just the two of you a round foil cake pain.  This is a real easy, do it anyway you want recipe.  Cover with foil and wrap well freeze!  Easy peasy.