Space Saver: Flat Out!

Anyone who lives in a boat or other small compartment knows how valuable every inch of space is. Dishes, pots and pans are tough to store because of their awkward sizes and shapes. I'm always on the prowl for better storage ideas, and a couple years back I was turned on to the Flat Out! line of Tupperware bowls. Luck was on my side this year when my sister (who coincidentally sells Tupperware) sent me a set of 5 Flat Out! bowls with organizer. Now I can rid myself of all my awkwardly-shaped storage containers and free up space in my cabinets for other important items. Unfortunately for anyone reading, Tupperware discontinued the set of 5 Flat Out! bowls for now. But you can still procure a set of 2 (4-cup) bowls.

My Flat Out! set hangs in the Galley (lower right)

Greek Salad Bites

If you couldn't already tell, I'm a huge fan of "bites". It has a lot to do with the boating lifestyle. Not every boat has a stove or a fridge, so I like to show up to a boat party with something that is ready-to-eat. Caprese Bites were my appetizer of choice for 2010, but I've been searching for something new. So this year, we have Greek Salad Bites.

Ingredients:

1 English Cucumber
1 block of feta cheese
Cherry Tomatoes
Kalamata Olives, pitted
Extra Virgin Olive Oil
Salt and Pepper
Greek Cucumber Dill Yogurt Dip (optional, for dipping)

*You'll also need toothpicks

Preparation:

Cut the cucumber into 1/2-inch slices and then quarter each slice. Cut the block of feta cheese into tiny cubes, about 1/4-inch squares. Cut the olives in half lengthwise. Cut the tomatoes into halves. Place one cube of cheese on top of each cucumber piece, then top with a piece of olive and a piece of tomato. Skewer down the center of the stack with a toothpick. Repeat until you have your desired number of "bites". Drizzle with olive oil, sprinkle with salt and pepper and Enjoy!

Prik Nam Pla

This one is not for the faint of heart.  The peppers in it are extremely hot but (in my opinion) it's delicious.  It's a traditional Thai condiment and very simple to make. 

Ingredients:

Prik Kee Nu (Thai chilies)
Nam Pla (Fish sauce)
Fresh Lime juice, optional

Directions:

Cut up the chilies into little slices.  Add to fish sauce.  Squeeze a little lime juice into the mixture.  And voila! You can eat it on rice or stir fry or whatever your heart desires.  It's very salty and very spicy, so consider yourself warned. ;)

Warning: After touching these chilies, wash your hands thoroughly and don't touch your eyes or nose (or any other sensitive parts, for that matter) for a long time afterwards.  It only takes one time to realize why.  Don't let your dog lick your hands, either.

Tuna Stuffed Jalapeño Peppers

Ingredients:

Tuna
Mayo
Salt & Pepper
Jalapeños Peppers (canned or jarred)

Directions:

Mix tuna and mayo as you would for a sandwich.  Add salt & pepper to taste.  (I like to add capers to mine, too). 

Cut ends off jalapeños and cut each pepper in half, lengthwise.  Stuff with tuna mixture.  Serve cold.

Mini Baked Potato Bites

I heard about this recipe from Dawn who found it on the Noble Pig website.  (My picture doesn't do it justice, but this is a cooking blog and not a photography blog!  If you want to see a good picture (that actually looks as good as it tastes!), click the link for the Noble Pig website.)  I just happened to have some tiny red potatoes, bacon and sour cream on hand, so I decided to try it out.  Very simple and very filling.  Here's how you make them:

Ingredients:

Red potatoes, small
Butter
Sour Cream
Cheddar cheese, shredded
Bacon, crumbled
Chives
(or whatever toppings you prefer or have on hand)

Directions:

Preheat oven to 450 degrees F. Scrub potato skins and pierce each potato with a fork several times. Place potatoes on a baking tray 1/2" apart. Bake until potatoes are easily pierced with a fork, about 30 minutes.

While still hot, make an opening with a knife and place a slab of butter on the potato followed by a dollop of sour cream. Top with cheese, bacon, chives or whatever toppings you have on hand!

Mediterranean Green Bean Salad

Ingredients:

1 lb. fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
2 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 tsp. sea salt
Freshly ground pepper, to taste
1/2 cup fresh baby dill, chopped
1/3 cup chopped red onion
1/2 cup feta cheese
1 medium tomato, chopped

Directions:

1.  Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.

2.  Place all ingredients in a large bowl and toss lightly.
Serves 4.

Scallop Caprese Crostini

Ingredients:

6 scallops
1/8 tsp. kosher salt
freshly ground black pepper
2 Tbsp. olive oil
6 (1/4 inch thick) baguette slices
6 thin slices of Roma tomato
6 thin slices of mozzarella
2 Tbsp. chopped fresh basil
Balsamic vinegar (optional)

Directions:

1. Preheat oven to 375 degrees F. 

2. Place bread slices on pan. Top each slice with mozzarella, tomato and sprinkle with basil.  If desired, drizzle with vinegar.  Bake until cheese begins to melt, around 5 minutes.

3.  Meanwhile, sprinkle scallops with salt and pepper and sear in nonstick skillet coated with oil for 2 to 3 minutes per side or until just opaque in the center.

4.  Remove pan from oven and top each crostini with a scallop.  Serve immediately. 

Serves 6