On the boat Saturdays you can count on two things most of the time. There’s going to be pea soup and your also getting steak amongst other things. It makes for a pretty easy day when half of the menu is planned already. Don’t forget your copy of The Beta Cookbook to help keep the dream alive for me. It’s only $2.50 Canadian and it will help me create my interactive cookbook. I hope this blog will help you with ideas of things to have with your next meal.
Let’s start with the measurement of time on the boat, this Saturday means there’s only 2 more pea soups to go. Here is a video I did a while back along with the recipe.
Pea Soup With Dumplings (Dough B’y’s)
1 lb salt beef (soaked overnight)
250g split peas
1/2 a medium turnip
1/2 a large onion
1 medium carrot
3 or 4 ribs of celery
4 L of Water
1 bay leaf (optional)
1. Dice up your beef and trim all the fat and bones off. Toss it in a medium soup pot. Place in your bay leaf if you choose.
2. Add your split peas and pour 4L of water over it. Then lay it on the stove uncovered at high heat to bring to a boil. Stir occasionally so the peas don’t stick.
3. In the meantime dice up all your veggies. after about 1 1/2- 2 hours toss in the diced vegetables and bring to a boil again.You may need to add more water so it doesn’t stick and burn. let it cook for another 40 minutes or so.
Now for your Dumplings:
1 3/4 cups flour
1 tbsp baking powder
3 tbsp butter or margarine
1/2 tsp salt
1/4 tsp pepper
3/4 cups milk
1. Whisk together in a bowl the flour, baking powder, salt and pepper.
2. Add the butter and whisk again until the mixture resembles course crumbs.
3. Next pour in the milk and switch to a rubber spatula to mix it all together and a soft dough forms.
4. Pinch off small chunks of the dough and drop them into the boiling pea soup. Cover the pot and remove it from the heat and let the dumplings cook for 20 minutes.
5. Remove the cooked dumplings and add pepper to taste then serve.
Another option for lunch was chicken or beef tacos. The chicken was leftover from my quesadillas. Recipe Here
The beef was seasoned as follows. Brown about 1 pound of lean ground beef in a frying pan at medium heat. Once browned add 2 tsp of chilli powder 1 tsp of garlic powder, 1/4 tsp cumin, salt, pepper and hot sauce or taco sauce to taste. All you need then are the soft or hard shell tacos, salsa, sour cream, diced tomato, cheese and lettuce. Fry up 2 cups of rice with a tsp of chilli powder 1/2 tsp of garlic and 1/2 cup salsa for a side don’t forget to season with slat and pepper.
You Could also add this guacamole recipe:
The second dish was cod nuggets, I used the box ones and served them up with some fries to make an easy lunch but here is a recipe to make cod nuggets from scratch.
1-2 lbs cod loins, cubed 1 inch
1 cup panko bread crumbs
1 tsp salt
1/2 tsp ground black pepper
1 tsp paprika
1/4 tsp garlic powder
toss the bread crumbs and spices together in a bowl and set a side.
1 cup buttermilk ( add 1 tbsp of vinegar or lemon juice to a cup and fill the rest of the way with milk)
2 tsp hot sauce
In another bowl whisk the eggs, buttermilk and hot sauce together, this is another step to the standard breading procedure.
In the last bowl it’s just some all purpose flour. Toss the cod pieces in the flour than coat them in the egg mixture bowl and then toss them into the bread crumb mixture. Repeat the process laying them out on a baking sheet lined with parchment paper until all the fish is coated. Bake the nuggets for about 10-12 minutes at 425 degrees. Coat them with cooking spray before popping them in the oven for a extra crispy crust.
Now for dinner I had Strip-loin steak with baked potatoes, steamed rice, mushrooms and onions and a vegetable medley consisting of peppers, asparagus and broccoli that was just simply cooked in some honey, soya sauce, garlic and olive oil. SO simple but super tasty. I will do a video for proper steak cooking in the not too distant future because I don’t know if I can come up with the words for my steak approach.
Anyway, I hope this gives you some meal ideas. I will continue to post all of the rings I make daily to help you with planning your own meals. Any questions feel free to leave them in the comments below or message me through my cooking page www.facebook.com/bringhometheflavour I’m there if you need to talk about anything.
Subscribe to my cooking channel for lots of great recipe ideas and tips www.youtube.com/adamdurnford
All the best,