Galley Essentials with Amanda

22 Galley Essentials

KAYAKS & CURRY ON POSEY ISLAND

by Amanda Swan Neal

Posey: A small bunch of cut flowers. I’d never really given the name of tiny Posey Island in the San Juans much thought. But with the arrival of warmer weather and the need for adventure, I’d started to review local cruising guides for interesting places to explore. At one acre in size, this marine state park is close to home for me and I frequently kayak to it throughout the winter. Originally called Spit or Split Point, as you can walk to it from Pearl Island at extremely low tides, the locals called it Posey Island after the wildflowers they’d gather there.

We set off from our home in Roche Harbor at 5 p.m., our kayaks loaded with firewood and a campfire dinner. Two sets of standup paddleboards passed us heading into the marina, big grins on the paddlers’ faces, while a wetsuit clad owner of a smart Fisher motorsailor surfaced from his underwater scrubbing mission. Sunlight danced on the calm water out in Spieden Channel; and on rounding the eastern point of Pearl Island, we surveyed the rocky shore with hopes of viewing otters on the scamper. It was then an open vista paddle to Posey Island Marine State Park through bull kelp strands and curious seals.

At Posey Island, I gently glided ashore on the fine gravel beach and after pulling the kayak up after me, I dashed to the far side of the island to see if mother goose had hatched her goslings. She was off her nest of eggs but was nearby with her partner and their loud honking warned me to stay away. Meanwhile, back at the campsite, a fire was underway, and dinner was being warmed up.

Our meal was a joint effort and preparation had been done at home: two salads with dressing, chicken jalfrezi, naan, and cookies delightfully washed down with San Juan Island cider. As the sun slid slowly towards the horizon, we expressed our gratitude to mother nature and to whoever had the foresight to include this little gem in the Cascade Marine Trail.

Amanda is currently enjoying boating adventures in the San Juan Islands and is getting set to lead sail-training expeditions in the Pacific Northwest later this summer. www.mahina.com.

1 tablespoon coconut oil 2 onions - sliced 3 garlic cloves - crushed 1-inch piece ginger - grated 2 red chilies - finely diced 2 teaspoons cumin seeds ground 2 teaspoons coriander seeds - ground 3 teaspoons garam masala

2 teaspoons turmeric 1½ lbs. skinless chicken breast - diced 1 red bell pepper - sliced 1 green bell pepper - sliced 14 oz can chopped tomatoes salt and pepper to taste 2 tablespoons chopped fresh cilantro Sauté onion in coconut oil for 3 minutes. Add garlic, ginger, chilies, cumin, coriander, garam masala and turmeric; cook 2 minutes. Add chicken then peppers and tomatoes. Bring curry to boil then simmer for 15 minutes or until the chicken has cooked through and the sauce has reduced to your liking. Stir occasionally. Garnish with cilantro and serve with raita, rice, and naan.

NAAN BREAD

2 cups whole wheat flour 1 1/2 teaspoons active dry yeast 3/4 cup lukewarm water 1 teaspoon sugar 2 tablespoons yogurt Salt to taste

In a large mixing bowl, combine flour, sugar, salt and yeast. Add yogurt and a little lukewarm water at a time while kneading to make a smooth dough. Knead well for 5 minutes. Cover dough and allow it to rest in a warm place for 2 hours. Punch dough down and knead for a couple of more minutes. Make 8 portions and allow this to rest for another 10 minutes. Dust flour on a working surface and roll dough into circles. Cook each naan, both sides in a heated skillet until brown spots come on the top and the naan puffs up.

GINGER SESAME DRESSING

This dressing goes well with a tossed green salad. Add croutons to the salad; they’ll absorb the dressing and provide an extra kick. 1/2 cup extra-virgin olive oil 2 cloves garlic - crushed 1/4 cup balsamic vinegar 1 tablespoon honey 2 tablespoons low-sodium soy sauce 2 tablespoons minced ginger Juice of 1 lemon 1 teaspoon toasted sesame oil Combine all the ingredients in a blender and process until smooth.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

2 cups old-fashioned rolled oats ¾ cup whole wheat flour ½ teaspoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ¾ cup coconut sugar ¼ cup dark brown sugar - packed

4 tablespoons coconut oil 4 tablespoons unsalted butter - softened 1 large egg 2 teaspoons vanilla 3/4 cup semi-sweet chocolate chips Preheat oven to 350⁰F and line two baking sheets with parchment paper. In a medium bowl, combine oats, flour, baking soda, and salt. In large bowl, using an electric hand mixer, cream together sugars with butter and coconut oil. Add egg and vanilla. Add oat mixture to wet ingredients. Mix in chocolate chips. Drop rounded tablespoon balls of dough on prepared cookie sheets, leaving 3 inches of space between cookie dough. Bake 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.