Now that I’m unemployed, I’ve got more time to dig those freezer burned items from my freezer, attempt to identify them, and get my juices flowing for something creative to cook for dinner. The only problem is I’m constantly having a hard time answering The Mister when, the minute I start flinging pots and pans in the kitchen, he’s all “Whatcha makin’, hon?” The communication superhighway we ain’t. I never seem to know how to answer that. Nothing fluent slides off my tongue like Julia’s Boeuf Bourguignon or a Roast Andoulette in Wholegrain Mustard Crust – or in Mister speak…”some kinda meat & mushrooms or roast beef with pie dough wrapped around it.”
When our children were younger, we boated quite often during the summer months. Once they were old enough for sports, proms, jail and other extracurricular activities, we sold our boat. But during those few boating seasons, we learned that pretty much the only thing you can cook in a small, claustrophobic galley was a conglomeration of food and spices thrown together in one small pan on one small burner. We soon learned to identify these meals as simply “boat food.” And nothing tastes better when you are out on the water than…well, anything. Beer holders would taste good if you cooked ’em up just right.
So on most nights, after scouring my cupboards and attempting to be resourceful with what I have on hand, lately I just mumble, “We’re having boat food.” Bingo. This he understands. He shakes his head, satisfied that it’ll be good. And that’s all he cares about.
So tonight is international what-the-hell night. If it looks unappealing, just close your eyes, listen to the clanging of sailboat masts gently clanging in the marina at night, and you’ll work up an appetite for this particular “boat food.”
1 package leafy baby spinach
1 pack of Sweet Italian Sausage
A pack of Asian Potstickers
A box of vegetable broth (or chicken, or beef…no matter)
1 small onion
Sugar or sweetener
In large saute pan, cook 1 clove of chopped garlic in a tablespoon of olive oil until soft. Add 1 small chopped onion and cook until clear.
Drink some wine.
Cut sausage into 1 inch slices. Saute in onion mixture until sausage is cooked through.
Drink some more wine.
Throw frozen potstickers into a steamer basket or colander, and set in a pan of boiling water (about 1 inch water).
Put lid over steamer basket. Steam for 3-5 minutes.
Transfer potstickers into sausage/onion mixture.
Add about a cup of broth and a dash of that wine.
Add 1/2 package leafy baby spinach. Cook for 10 minutes.
Add about a teaspoon of sugar or sweetener.
Drink more wine. Red is good.