We have heard from a number of sources that we should take as much of our own food as possible with us when we go to the Bahamas. There are many uninhabited islands that we might want to visit. Even when we do visit islands that have food stores the food can be extremely expensive. Also, since the food is transported by boat, store inventory will vary depending on how long it has been since the last boat delivery (weekly or longer??). So, we are planning to take as much as we can. That means taking a lot of canned and dried food.
Another piece of advice I have read is that we should provision according to what we normally eat. In other words, don't pack a lot of corned beef if you don't normally eat it at home. In the 2 1/2 years that we have been cruising on the Chesapeake we have developed some favorite "boat recipes". They are easy to prepare and don't usually require a lot of ingredients. I have been working on modifying the recipes to use canned and/or dried ingredients. This week we are trying out the modified recipes to see if we like them. Last night we made one of our favorite recipes, Chicken Enchiladas with Sour Cream Sauce.
|Chicken enchiladas with sour cream sauce. No, we aren't counting on eating tomatoes in the Bahamas. They are so good around here this time of year, though.|
First, I made my own flour tortillas. It is the first time I attempted making them. They turned out well and weren't hard to make.
Then I rehydrated the freeze-dried chicken, freeze-dried cheese, dried chopped onions and dried sour cream. Who knew all of these items were available?? I sautéed the chicken and onions, made the sour cream sauce with a roux, chicken base, the sour cream and a can of green chilies.
Then we assembled everything and baked it.
It was actually quite tasty. We were both surprised. After we try the rest of the modified recipes I will estimate how many times we might make them over 5 months and calculate the total amount of the ingredients we will need. I hope we can fit it all on Breeze On!