may 2016cruisingworld.com22
UNDERWAYLYNDA MORRIS CHILDRESSUISINGWOL
DEASY TURKEY AND
BLACK BEAN CHILI1 tablespoon olive oil
1 small onion, chopped
1 small green bell pepper,
chopped
1 pound ground turkey
1 tablespoon chili powder
1 teaspoon cumin(^1) / 2 teaspoon garlic powder
1 14.5-ounce can diced
tomatoes (Mexican-
style is perfect)
1 16-ounce can black
beans (or red kidney
beans)
1 cup chicken stock
Salt and pepper, to taste
In a large pot or Dutch oven,
heat the oil and saute the onion
and bell pepper until soft. Add
the turkey and saute until no
longer pink. Stir in stock, spices
and tomatoes. Add beans and
simmer for 30 minutes. Salt and
pepper to taste. Serve hot, in
bowls, with warm bread or corn-
bread. Garnish with your choice
of cheese, sour cream, avocados,
jalapeños, scallions, limes or
olives. Serves four.
PREPARATION:
AT ANCHOR & UNDERWAY
TIME: 45 MINUTES
DIFFICULTY: EASY
DELECTABLE CHILI
My husband and I have cruised the Maine coast for more than 30
years in our 28-foot Ralph Winslow Four-Sum wooden sloop. She was
built in Camden, Maine, by Elmer Collemer in 1953 (the same year
my husband was launched). When we bought her, she was sound, but
she needed cosmetic work. The care and feeding of a wooden boat
was a new endeavor for me; I blithely of ered to repaint and varnish
everything belowdecks. Needless to say, it was not as simple as I had
expected. But when it was fi nished, we took pride in our beautiful
vessel. We named her Opus, partly for the artistic connection, but
mostly for the Latin translation of “work.” Opus does not feature a
cutting-edge galley. She’s a true Maine-coast vessel, with a small coal
stove complete with coal chute and Charlie Noble on deck. A two-
burner kerosene stove swings above it, used when the coal stove isn’t
needed for heat. But the recipe below is perfect for cool or rainy days
that require not only heat but something yummy bubbling away on
the stove. It’s even better the following day. — Jean Kerr
Instant Homestyle Stock
Most boat cooks don’t have the freezer capacity to routinely make and save containers of homemade stock for long-range future use. The
alternative canned stock is weighty and takes up valuable dry-storage space. Bouillon cubes are another choice, but the taste is far from
homemade. A better, tastier option is Knorr Homestyle Stock, which is concentrated gelatin available in either chicken, beef or vegetable
fl avors. Sold in packs of four with a total weight of 4.4 ounces, the small containers take up very little storage space. One teaspoon makes one
cup of stock; to use, just add water and whisk. The downside: It requires refrigeration. But the homemade taste is worth it. It’s available in
the refrigerated-foods section of most large grocery stores. For information, visit knorr.com/product/category/245804/homestyle-stock.
— Lynda Morris Childress