|"You can't judge a galley by it's charm." |
Joy Smith, Kitchen Afloat
As cruisers we are all happy to share our recipes because we know that cooking aboard presents a unique set of challenges and adjustments from our land based kitchens. Sometimes preparing and cooking something you always made at home transfers quite readily to your floating kitchen, other times not. Going out to eat is a rare treat often saved for when the cook is sick and tired of cooking and washing dishes (at least on Troubadour). It's fun and sometimes challenging to come up with new meal ideas, and try new recipes. I cook more, now, on my boat than I ever did in my land based life, and I find that I really enjoy it. So, like my galley mates on other floating homes, I plan to begin sharing some recipes. You will find them, along with Troubadour's Galley Tidbits, under the headline "What's on the Menu?"
|Scrambled eggs mixed with tortilla pieces|
Tortillas and Eggs
An easy and tasty variation on scrambled eggs, Tortillas and Eggs, is a regular item on Troubadour's breakfast menu. In this recipe corn tortillas torn into bite size pieces are lightly crisped and mixed with onion and green pepper before adding beaten eggs. The result is a subtle Mexican flavor that grabs the taste buds.
This recipe is for two, modify as needed for the size of your pan, your crew and your hunger level!
Here's what you need:
4 eggs beatenTwo corn tortillas torn into bite size pieces
Dash of cumin
Dash of salt
Dash of red pepper
Chopped green pepper
Pam or Canola Oil