Endive with Green Pea Hummus

Here’s a healthy appetizer for Super Bowl Sunday or a snack for any day that doesn’t have football in it.  Recently posted on Diane Atwood’s blog, Catching Health, this simple recipe for green pea hummus is packed with healthy vitamins.  Serve with endive, as in the recipe, or with all sorts of cut veggies to add color to your appetizer spread.

endive with green pea hummus by Elizabeth Poisson

Annie
Just remember, it’s only a game…

Music and Dancing with Edith & Bennett and The Gawler Family Band – It’s a Trip of a Lifetime!

Introducing our newest specialty trip – Music and Dancing with Edith & Bennett and The Gawler Family Band!  This trip is the first of its kind and we are excited to break the Maine windjamming mold just ever so slightly.  The deck of the Riggin will be filled with music and song and our evenings ashore will be packed with concerts and contra dancing.  Performed by Edith Gawler, our own former crew member, Bennett Konesni, and The Gawler Family Band, this trip will be filled with music from these diverse, talented musicians.  Who knows, maybe we’ll even have a few special guests as well.

maine windjammer music and dancing cruise with Edith Gawler and Bennett Konesni

Our 4-day/4-night adventure will take us to Belfast and Rockport and an uninhabited island where we’ll feast on lobster and dance on the beach to tunes from fiddle, drum, flute and who knows what else!?  (Here’s a sneak peek of fiddle tunes on the beach.)  What better way to launch a summer than with the happiness of harmony and the delight of dancing?  Here’s a link to a short and sweet video of Edith and Bennett playing in the galley together.

The Gawler Family Band

Remember to book your trip before February 1st to take advantage of our Early Bird special.  We are so looking forward to singing and dancing with you!

maine windjammer music and dancing cruise with Edith Gawler and Bennett Konesni

For more information about Edith & Bennett, the Gawler Family Band, or specific details about this special music and dancing cruise, go to the Riggin site.  We are happy to answer any questions you might have over the phone or by email. Or if you know what an amazing trip this will be and want to book your space now, here is the link!

Annie
Kinda dancing in my seat right now!

Thai Peanut Shrimp and Kale over Basmati Rice

Thump, thump, thump, clang, clatter annnnd done.  That’s the sound of me racing to the kitchen to make dinner at halftime last night.  Yes, the Patriots played and I was glued to my seat the entire game save a hurried trip to the kitchen.  Even though I grocery shopped last week, this weekend’s snow storm left us a little light on ingredients.  Rather than brave the roads and the storm (or leave the game for any reason), I rummaged in the pantry and dug into the freezer to find a group of ingredients that could make a quick dinner.

Halftimes and football games not withstanding, rummaging and digging for ingredients which then become a delicious meal is, without question, one of my favorite things to do in the kitchen.  It’s actually also a little calming.  Rather than having so many options with a wealth of ingredients, the restriction of “what’s on hand” actually makes the creation process easier, with only a few choices rather than unlimited options.

It’s also, for many, a different way to think about cooking.  Rather than planning a menu and shopping to that plan, which I also highly recommend, the rummage and dig method, or “freezer diving” as I like to call it, is a perfect way to reduce waste, use up what’s on hand, and spend a little less at the grocery store.

Hope you like this quick, healthy meal!

thai peanut shrimp and kale over basmati rice

Thai Peanut Shrimp and Baby Kale over Basmati Rice
Rice
2 cups basmati rice
4 cups water
1/2 teaspoon salt

Shrimp and Kale
1 tablespoon canola oil
1 cup sliced onion; about 1 small onion
1/2 tablespoon minced lemon grass
1/2 Thai chili, seeds removed and julienned
1 tablespoon grated fresh ginger: about 1/2 ginger root
1 tablespoon minced garlic; about 3 cloves
4 cups light packed baby kale
1/4 cup fish sauce (nam pla)
1 1/2 cups chicken broth
1/2 cup smooth peanut butter
1 pound peeled and deveined raw shrimp (16 to 20 count)
1/2 cup unsalted peanuts, for garnish
1 lime, cut into wedges, for garnish
1 cup fresh cilantro leaves, for garnish

Rice
Bring the water and salt to a boil in a medium sauce pan. Meanwhile, rinse the rice in cold water until the water runs clear. Add to the boiling water, cover and remove from heat after 15 minutes. Let sit 5 minutes and then fluff with a fork.  Meanwhile, prepare the shrimp and kale.

Shrimp and Kale
Heat a large skillet over medium-high heat. Add the canola oil and then the onion and sauté until soft, about 7 minutes. Add the lemon grass, chili, ginger and garlic and sauté for another 1 minutes, stirring frequently. Add the kale and the rest of the ingredients except the shrimp. When everything is well incorporated and at a simmer, add the shrimp and cook for 2 to 4 minutes watching closely until the shrimp just turns pink all the way through. Serve over basmati rice with garnishes.

Serves 4 to 6

Maine Sailing Magic and Double Rainbows

January is typically a very busy month for bookings in the Riggin office with people getting their vacations times in order and planning their summers.  Really, what this means is if you are planning on sailing with us, now is the time.  Many of our trips are already full.  Take advantage of our Early Bird 5% discount (10% for repeats) if you book before Feb. 1st.  We’ll be so happy to welcome you aboard!

maine sailing double rainbow Photo by Ben Krebs
Beautiful double rainbow as we lay at rest in the harbor.

Knitting Project – Silverleaf

Silverleaf knitted shawl by Lisa Hannes Each day I like to wear something hand made. Most of the time it’s something knitted, but every once in a while a sewn item creeps in to my wardrobe as well. There’s something deeply satisfying about moving through the day with something created by and/or for yourself.  Something primal?  Perhaps.  Or maybe I don’t need to wax on about it, but instead need to say that I just truly enjoy it.  You get it, right?

After coveting a guest’s shawls for several years, I began to make my own luscious knitwear to envelop myself on those brisk sailing days (or really any evening on the Maine coast). My first was Authenticity by Sylvia McFadden and from that moment I fell head over heels in love with shawls.

My second shawl was Silverleaf by Lisa Hannes made with Madelinetosh Pashmina in Glazed Pecan. It’s yummy. I need not say more.  The yarn color is actually discontinued, I’m told, and it came to me by way of a fortuitous trade with a guest (on a knitting cruise of course) who knew my color wheel exactly.

Silverleaf knitted shawl by Lisa Hannes

Silverleaf knitted shawl by Lisa Hannes

Annie
Catching up to Patty

A Toast – To those we lost and those who joined us

As I look back on our year, I find overwhelming joy for how our Riggin community has grown.  And then there is sadness and grief for those who left us this year to join others on Fiddler’s Green.  May you all be blessed as you have blessed us.

Emerson Riggin, you were born last year, but we needed to include you in this post and welcome you. Your mom, Erin, and dad, former mate John Hatcher, met on the Riggin.  We love your middle name!!
A toast and an off-color joke to you, who came to sit in our office chair more than once while you planned and gathered your family for a trip of a lifetime. You will be missed,  Russell Wolfertz.
Welcome, Luna Mae, to the growing clan of young ones being born to our extended crew family. Former mate, Andy Seestedt, and his second daughter, Luna Mae.
We raise our glass to you both. When, on the deck of the Riggin, you promised again to love each other until you were parted, you gave us all such joy as we witnessed your joy in each other.  Priscilla Keene, rest in peace.
A toast to you – who blessed us with your kind heart and gentle ways for many years. You kept Santa alive in the hearts of our girls for so long. We are better for having known you.  Bern Allanson, your spirit will be missed!.

Asparagus and Arugula Salad with Walnuts

Poached Salmon with Aspragus and Arugula Salad with Walnuts by Elizabeth Poisson

Last month I shared Lemon Poached Salmon with Horseradish and Caper Aioli and have another to share as a companion recipe.  This salad goes nicely with the salmon and is a good one for this time of year when we are all interested in fare that is light and healthy.   I mean, you haven’t jumped off the veggie wagon yet, right?  (Me either 🙂 )  I think I know what we are having for dinner tonight!

Asparagus and Arugula Salad with Walnuts
There are two ways to prepare the orange sections for this recipe. One is simply to peel the orange and separate the sections. The second is to peel the orange with a knife, called supreme or supreming (I mean how does one actually spell this word?), by slicing off the top and bottom and running your knife between the flesh and the rind. You then run your knife along both sides of the section membranes to remove only the flesh. This is a nicer way to serve the orange, but also a bit more complicated. Choose whichever suits your comfort level..

3 tablespoon extra virgin olive oil (for both sautéing and the salad)
2 cups asparagus thinly sliced on the diagonal, about 1 bunch or 15 to 20 stalks
3 cups lightly packed arugula
1 ounce shaved Romano cheese; about 1/4 cup
1 orange, sectioned, “carcass” reserved
1/2 cup coarsely chopped walnuts
2 tablespoons lemon juice; about 1/2 lemon
2 pinches kosher salt
several grinds fresh black pepper

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the asparagus and sauté for 1 or 2 minutes. Remove to a platter and spread out to cool quickly. Combine all ingredients in a large bowl. Squeeze the “carcass” of the orange on top of the greens and toss gently with your hands. Serve immediately.

Serves 4 to 6

Annie
Still on the veggie wagon

Seven Ways to Add More Greens to Your Diet

Now that we’ve all reveled and partied; socialized and entertained; and eaten and drunk possibly past the point of judicious reason on one or more occasions during the past holidays, it’s time for a more moderated approach. One with less. Of everything involving fat, carbohydrates, sugar, alcohol and excess. The quickest and simplest way to find dietary equilibrium is by inserting more greens into our bowls and onto our plates.

healthy dinner ideas

Green vegetables of all kinds, as many of us know, are filled with vitamins, minerals, anti-oxidants, and fiber. What they aren’t filled with is the fore-mentioned excesses, unless we are talking portion size, and in that case, more is a good thing. I’m planning on getting my greens in any way I can over the next couple of months. Here are a few suggestions from my kitchen:

1. Add a salad to an already planned dinner. Easy, easy. This is something many of us already do; just make sure you have enough greens in the house and use a vinaigrette rather than a creamy dressing for a little while. When you dress your salad with lemon juice (and extra virgin olive oil, salt and pepper) you have the added bonus of helping your body to absorb all of the nutrients in the greens.

healthy dinners

2. Salad as the main meal. Add protein of any kind and texture of any kind to create a meal rather than a side. Beans, avocado, nuts, dried fruit, cooked chicken or fish – really the sky is the limit.

3. Add another green vegetable to an already planned dinner. Steamed or sautéed is best for nutrient retention. With either, remove from heat when tender but still bright green.

4. Smoothies made with kale, spinach, Swiss chard, or collard greens. Or add a handful of greens to your already favorite breakfast smoothie. If you choose fruit or veggies that are light or green in color, your smoothie will also be bright green. If you love strawberries or other red or purple fruit in your smoothie, you’ll have to deal with dull green and brown. Get over it, they still taste great!

5. Add pureed greens to already prepared soups. For every soup that serves 4 people, heat 1 cup of chicken or vegetable stock and puree with one cup lightly packed greens. Add to prepared soup right before serving and serve immediately. If not, the brilliant green becomes a dull avocado color.

6. Soups with greens as the main event.  Again, kale, spinach, Swiss chard, or collard greens are the best go to’s.

Spinach Soup (with variations)
This soup is a gorgeous, brilliant green, and should be served immediately. If you would like to make it ahead, prepare everything just before adding the spinach. When you are ready to serve, heat the soup to a simmer and puree with spinach in the blender as per the directions.

2 tablespoons extra virgin olive oil
11/2 cups diced onions; about 1 medium onion
1 1/2 cups diced celery; about 2 stalks
1 cup peeled and diced parsnips; about 2 parsnips
1/2 teaspoon kosher salt
several grinds of fresh black pepper
1/2 cup white wine
4 cups vegetable or chicken stock
3 ounces spinach leaves, de-stemmed and well-washed; about 3 cups lightly packed
Garnish with minced chives or a swirl of creme frâiche

In a medium stockpot, heat oil over medium-high heat. Add the vegetables, salt and pepper and sauté until they become soft and translucent, about 7 to 10 minutes. Add the wine and bring to a boil. Add the stock and again bring to a boil.

Place the uncooked spinach leaves in the blender and pour the hot stock over the leaves. Puree in a blender and serve immediately.

Serves 4 (Makes 6 cups)

Soup Variations
Chicken and Cilantro Spinach Soup – add 1/2 cup lightly packed cilantro leaves with the spinach and 1 1/2 cups diced poached chicken.  Puree the greens with the stock or leave it rustic.
Cannellini Bean and Pesto Spinach Soup – add 4 tablespoons pesto with the spinach, puree, and then add 1 (15-ounce) can of cannellini beans.
Kale and Mushroom Soup – substitute kale for spinach, puree, and then add 1 cup sautéed mushrooms (3 cups raw and sliced).healthy soup

7. Substitute the pasta, potatoes, or rice for a bed of greens. For example, with beans and brown rice for dinner, just add a bed of sautéed kale, or even better, forgo the rice and just have the beans and kale with all the fixin’s. Instead of mashed potatoes, add roasted kale or collard greens to your plate. Toss spinach leaves with a hot vegetable pasta sauce and have a warm wilted salad for dinner without the pasta.

Annie
Vitamins rule

 

 

Garlic Knots – Little Bites of Heaven

As the summer season progresses, I sometimes run out of creative ideas and begin asking the crew what they want me to make. Pretty much anything is on the table as long as I can make it on the woodstove and without electricity (meaning something with a lot of whisking is off the table). Not too many years ago, we had a crew member of Italian decent who was from New York, and he asked me to make garlic knots. I’d never heard of them, being from the Midwest and having lived in Maine the better part of my life.

He was flabbergasted. So I looked them up and fashioned my own recipe. And aren’t they just little bits of heaven?  There’s always more to learn.

Dressed and ready to pop into your mouth
Tied in a knot and proofing on a baking sheet


Garlic Knots
Dough
3/4 tablespoon dry active yeast
1 teaspoon table salt
2 1/2 cups all-purpose flour
1 cup warm water
1 tablespoon extra virgin olive oil

Garnish
2 tablespoons salted butter
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic; about 2 cloves
1/2 teaspoon coarse sea salt
several grinds of fresh black pepper
1/2 ounce grated Romano cheese; 1/4 cup lightly packed

Dough
Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving 1/4 cup water. Mix thoroughly and add the reserved water if needed. Knead for 5 to 10 minutes or until smooth. Transfer the dough to a lightly oiled bowl, cover, and set aside in a warm, draft-free place to rise for 1 hour or until doubled.

Preheat oven to 400°F. Place a pan filled with stones in the bottom of the oven or alternately, prepare a squirt bottle of water. Turn the dough out onto a floured surface. Divide the dough into 4 equal pieces. Roll the dough into 4 long logs and cut each log into 5 equal lengths, making a total of 20 small logs. Roll each piece again briefly and then tie into a loose knot. Arrange evenly on a baking sheet, cover, and allow to rise again until doubled. Place the pan in the oven, add water to the stones in the pan (or squirt the oven with water), and quickly close the oven door. Bake for 20 minutes or until an internal-read thermometer registers 190°F.

Garnish
Meanwhile, combine the butter, oil, garlic, salt, and pepper in a small bowl and set aside. Transfer the hot knots to a large bowl, toss with the butter mixture, and sprinkle with Romano. Serve warm.
Makes 20 garlic knots

Ready to eat!