Cooking on a Sailboat (Ep 3) – Boat Cookies

Breakfast Cookies

  • 3 mashed bananas (ripe)
  • 1/3 cup apple sauce
  • 2 cups uncooked quick-cooking oats
  • 1/4 cup skim milk
  • 1/2 cup raisins (or any other dried fruit you want to add)
  • 1 tsp vanilla
  • 1 tsp cinnamon

(1 tbsp sugar or other sweetener, if you really want it sweeter, but I think it’s sweet enough)

Preheat oven to 350 degrees. Mix all ingredients in a bowl really well. Heap the dough by teaspoonfuls onto a greased cookie sheet. Bake for 15-20 minutes and let cool.

Variations: Add chopped nuts, and substitute dried cranberries for raisins, if you don’t like raisins. Cardamom fans may want to substitute that spice for the cinnamon.

Cooking on a Sailboat – Sauteed Shrimp With Pineapple



· 2 tablespoons unsalted butter

· 1 teaspoon fresh garlic, grated

· 1 teaspoon fresh ginger, grated

· 1/2 teaspoon crushed red pepper flakes

· 1/2 teaspoon kosher salt

· 1/2 cup fresh pineapple, diced

· 1/2 pound medium raw shrimp, cleaned

· 2 tablespoons fresh lemon juice

· 2 fresh thyme sprigs, leaves only

· Couscous, for serving

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Melt the butter in a large sauce pan over medium heat, add the garlic and ginger and cook until soft and fragrant, then add the pepper flakes and sauté for 1 more minute. Turn the heat to medium-high and add the pineapple, cook for 10 minutes, until the pineapple starts to break down. Add the shrimp and sauté until they’re pink and just cooked through, about 6 minutes. Remove from the heat and toss with lemon juice. Sprinkle the thyme leaves over each portion and serve immediately over couscous.