LaDonna Rose: Cookbooks from Alaska

MSG

by LaDonna Rose on July 11, 2012 in Beauty Tips and Tricks

22 years ago, while investigating the reason for my frequent headaches, body aches and flu like symptoms, I made an amazing discovery while going through my cupboards checking labels.

They all had one thing in common…Monosodium Glutamate.

I was shocked!

MSG was in everything! The soups, chips, crackers, coffee creamer, canned foods, hot drinks, salad dressings, prepackaged and prepared foods. The items that didn’t have MSG had something called Hydrolyzed Vegetable Protein, Sodium Caseinate and Autolyzed Yeast Extract which is just another name for Monosodium Glutamate. I found out that if the label say’s No MSG added, its because it’s already there hidden under these other names.

It was shocking to see just how many of the foods we feed our family everyday is filled with this stuff.

But it didn’t stop there. When our family would go out to eat, we started asking the servers what menu items had MSG. Many employees, even the managers, swore they didn’t use MSG. We would ask for the ingredient list and sure enough MSG was everywhere.

I wondered why MSG was in so many of the foods we eat? Is it a preservative or a vitamin? Why didn’t I know about it? After months of research, I found out it’s neither. MSG is added to our food for the addictive affect it has on the human body. MSG tricks you into thinking the food taste good.

It’s not a taste reaction it’s a chemical brain reaction, you “think” what you are eating tastes good so you eat more.

Could it really be MSG that was causing all my aches, pains and flu like symptoms?

I put it to the test…I began eliminating MSG and all it’s hidden sources from my diet. It was a long process. At home it was easy to eliminate these things, on the boat it was a bit more challenging because I couldn’t run to the corner grocer if I needed a special item. I learned how to cook from scratch without all the packaged and prepared foods and eat more fruits, vegetables and fish.

Two decades of cooking from scratch at sea in the tiny galley on the LaDonna Rose, is what formed my recipes and cookbooks. Every summer I stock our boat with items to cook nearly all the recipes in Alaskan Rock’n Galley and Salmon, Desserts & Friends.

Having cleaned up my diet, I would become aware of the times I would get MSG. I found MGS has a time delay of about two to three days. My headaches would always be tracked back to what I ate two to three days before. I feel this is very important to understand, because typically when we don’t feel good we say to ourselves, “what did I eat today or yesterday to make me feel this way?”. In reality, it was what I ate a few days ago that was effecting me.

People have said to me, ” I am not effected by MSG, I’m not sensitive to it”. MSG is not an allergy it’s an Excitotoxin. Everyone is sensitive to toxins, the effect it produces is silent for some people.

I urge you to do your own research on the effects of MSG. I have included a couple links to help you become more informed, for your health and the health of your loved ones.

http://www.msgtruth.org/

http://www.msgexposed.com/

http://www.truthinlabeling.org/hiddensources.html

http://www.livestrong.com/article/13823-no-msg-foods/

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Gone Fishing

by LaDonna Rose on July 5, 2012 in 2012 Commercial Salmon Season

We are headed south to Tree Point to catch some red gold. Salmon that is. For the next two months I will fall off the World Wide Web. As of yet, there is no WiFi where we will be fishing. So you’ll have to manage without me. I have no doubt that you will do so fabulously. While I’m gone, thanks to Word Press there are four more automated weekly blog posts you can check out. Simply go to my website www.ladonnarose.com and click on FishTales. There’s a Candied Smoked Salmon recipe posting in two weeks. Be sure to check out The Recipe of the Week for a scrumptious recipe, if you haven’t already.

Here’s to everyone having a great summer! I’ll catch up with you when I return so we can trade stories again. Until then, “Fish On!”

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Small Space Cooking

by LaDonna Rose on July 4, 2012 in Tips and Tricks

The hardest part about transitioning to living aboard has been learning to cook in a small space, and with a diesel burning oven. Really, I should show you my space. Maybe once I get it all clean! But the upside is, it’s so small that even when it’s dirty, it cleans up really quick.

So how do I manage to cook in my boat’s tiny galley and turn out meals that I’m accustomed to eating?

Let’s start with telling you what my galley kitchen space is like on the boat.

The boat is 32 feet long and 14 feet wide, but my galley measures 4 feet long by 5 feet wide. My counter space measures a total of 3 square feet. My galley is sorta triangle shape.

It includes a small foot and a half wide by 2 1/2 foot tall fridge and a freezer that is 5 inches tall by 11 inches wide and 1 foot deep. It maybe small, but boy can it pack and sure beats storing condiments in an ice chest.

I cook all our meals on a diesel burning oil stove that uses the same fuel as our main engine. The top of the stove measures 18 inches by 21 inches. It has an oven with a side opening windowed door. It measures 11 inches wide by 12 inches deep. An 11 x 7 pan fits perfect in my easy bake oven. I have a sink that measures 9 1/2 inches deep by 14 long and 10 inches wide. It comes complete with hot water as long as the engine is running.

Cooking in a small space takes thought and planning.

Good food and desserts is a fun and essential part of boating. Whether you are going out on your boat for a weekend, a week, a month or a year, someone has to plan what you are going to eat, shop for it, store it, fix it, serve it, and then figure out what to do with the trash.

One of my favorite things has always been cooking, and I thought I’d go nuts on board with my normal style, so I have adjusted to a more relaxed style: Less things on the plate, higher-quality ingredients (when available), and great flavors. We eat as healthy as possible and most always from scratch. With basic ingredients onboard, you can make anything you want and with a couple of cookbooks that use everyday ingredients, can give you a lot of confidence.

One of the challenges with small space cooking is to learn to have multi-function items including basic food ingredients. A can opener that also has a bottle opener on it, I’ve used a wine bottle many a time for a rolling pin.

Basic ingredients that can be used for a lot of different recipes is what inspired my first cookbook Alaskan Rock’n Galley. 200 recipes that give simple ways to keep your grip in the galley. Catch, prepare and present from a tiny space, real food that would not be ashamed to have come from a gourmet kitchen many times the size. If you can cook these delicious recipes in a galley, you can cook them anywhere. They are simple and gourmet, a perfect combination for the homemaker.

Cooking real food from scratch also leads us to eating better and we feel better.

On hot days, I try and use the stove as little as possible. In fact, some days we just turn it off. I then turn to the grill, eat up our leftovers and make quick cold foods. When it is cold and raining out as long as the weather is cooperating, I make soups, stews and bake up a storm. We eat good when it’s cold out while staying warm!

I do however believe in a few good kitchen tools, because it makes a huge difference how I feel cooking on the boat all summer. I recently bought a raspberry colored mini food processor. Just looking at it makes me smile! I have a couple of good knives that are the workhorses in my galley kitchen.

I also don’t give space to things that take up too much room. As the groceries are going on board, I throw away all the cereal boxes. I use a permanent marker and mark what is in the package. I use small and large zip bags to store leftovers in my refrigerator. Containers take up too much room.

Yes there are many challenges cooking in a Rock’n Galley, but without the challenges there is no adventure.

It’s really not all that bad once you get the hang of it.

Here’s a scrumptious recipe from Alaskan Rock’n Galley cookbook you are sure to enjoy!

Chicken with Caramelized Apples

4 chicken breasts, boneless, skinless
1/3 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. black pepper
1/4 c. butter
3 apples, peeled, cut into 1/2-inch thick wedges
1 Tbl. lemon juice
3 Tbl. pancake syrup

Place chicken between 2 pieces of plastic wrap; with flat side of a meat mallet, pound to flatten chicken to 1/2 inch. Place flour on a small plate, add salt and pepper.

Dip chicken in flour, shaking off excess.

Melt butter in a large skillet over medium heat. Add chicken; cook 5-6 minutes or until no longer pink, turning once. Place on platter; cover loosely with foil.

Add the apples to the same skillet; cook 2-3 minutes without stirring or until lightly caramelized. Stir the apples; cook one more minute. Stir in lemon juice. Add pancake syrup; stir to combine. Serve sauce and apples over chicken.

Serves 4.

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F/V Emily Nicole

by LaDonna Rose on July 3, 2012 in Photo of the Week

The Fishing Vessel Emily Nicole is a beauty! Named after Kenny and Lynora Eichner’s daughter.

The boat is rigged and currently seining in Southeast Alaska.

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Seafood Freshness

by LaDonna Rose on June 27, 2012 in Tips and Tricks

WHILE TOP CHEFS INSIST ON USING FISH THE SAME DAY IT’S PURCHASED, that standard is sometimes unrealistic for mere mortals without a daily fishing boat service.

A good rule of thumb for the rest of us: Keep offerings from the ocean for no more than three days refrigerated.

They key to keeping seafood fresh is to buy it at the end of your shopping trip, so you can get it home quickly. Then put it in the coolest part of your fridge. If you’re really zealous, store it in a pan of crushed ice (put waxed paper between the fish and the ice). Some experts even advise giving the fish a rinse in salty water if you’ll be storing it for more than a day.

The more intact the fish, the fresher it will stay, so if you can find whole fish and are up for the deboning challenge, you’re better off buying that than precut. Larger fish, such as tuna and salmon, keep better than small fish, even if they are cut into steaks. Shrimp, scallops and crab deteriorate the fastest of all. The chefs are right on the money, don’t plan on keeping these for more than a day.

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Keeping it Real

by LaDonna Rose on June 21, 2012 in 2012 Commercial Salmon Season

Hard at it!

Hummm…wonder what’s for dinner?

As the 2012 salmon season quickly approaches, the list of things that needs to be done is HUGE!
Because once we leave the dock, I’m not going to be able to run to the store if I suddenly realize I’m missing something — or to the Internet if I need to find out something. Whether it’s provisions, pans, tools or recipes, you have to make do with what you have until next time you are in town.

To some, this is scary…what if I forget something? I have learned through the years to see it as a chance for innovation…what can I do with what I have? I’ve developed some of my “best recipes” simply because I was making do.

I have two basic strategies for dealing with the challenges of being away from town.

#1. Planning and List making. This makes it less likely that I will forget something. It usually takes a few weeks to go through the entire list.

#2. Creativity. If I have to substitute or go without, it’s not the end of the world.

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Longline Sculpture

by LaDonna Rose on June 19, 2012 in Photo of the Week

This line could be responsible for thousands of pounds of fresh Alaska seafood. But today it looks innocent and dare I say, pretty.

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What Do Alaska Commercial Fishermen and Hollywood Celebs Have in Common?

by LaDonna Rose on June 13, 2012 in Beauty Tips and Tricks

It’s Bag Balm!

Although originally made for cows, Bag Balm has garnered the attention of celebrities such as Oprah Winfrey and Shania Twain and received mentions in The New York Times and Glamour Magazine. The dry-skin salve has been around since 1899 with the original purpose of soothing chapped cow udders, but the lanolin-rich balm-in-a-box now has found a home in parched hands and on parched faces of people.

The substance with the mild medicinal odor has evolved into a medicine chest must-have.
According to Bag Balm lore, the stuff went from barns to bedrooms when dairy farmers’ wives noticed how smooth their spouses’ fingers were after using it on cows’ udders.

If you haven’t heard of bag balm, it’s a veternary product. It’s sold for use on animals and particularly on cows. And, it says so on the side of the green can with pink flowers and lettering. “After each milking, apply thoroughly and allow coating to remain on surface . . .”

If you have a cow, and your cow has teat problems, then you go buy some Bag Balm. Cow owners have been treating dry and cracked cow udder and teats with Bag Balm for a long time… Bull owners might use Bag Balm for barbwire cuts and such, but bulls do not have teats. And I won’t even explain that one.

When you live on a farm, you often make do. It’s not unusual for farm folk to try out the animal meds. When you live on a commercial fishing boat and find out what this stuff can do for dry chapped hands that have been in rubber gloves all day, you give it a try.

Bag Balm was in the bathroom cabinet at my husbands folks along with iodine, Pepto Bismal, and Bayer aspirin. It was considered a staple item and certainly more pleasant than the iodine.

Bag Balm is pretty much like Petroleum jelly but with a mild analgesic. It helps block the pain after application and then stays on and protects the cuts on weathered hands. We use it like Neosporin and it is much cheaper than Neosporin. Another alternative was Buckly’s from Race Ave Drugs which is no longer available.

Bag Balm is not a NEWS FLASH for most rural families, but it is unusual to begin seeing Bag Balm in department stores and at the drugstore. I wondered what was up with all that. Then I read that Shania Twain mentioned that she used Bag Balm as a moisturizer on her face and hair.

I’ve used Bag Balm since I started commercial fishing 25 years ago on my chapped lips as well as wind-burned cheeks and hands. When I tell people I’ve used it all over my face especially my eyes, no one believes me. It’s true! I have tried every expensive skin care product under the sun and none compare to the anti inflammatory benefits of Bag Balm. It sorta works like Preparation H. under the eyes. I will also tell you that this makes an awesome wintertime night cream for your whole face (as long as you are not prone to breakouts…lanolin is a notorious pore-clogger). Fortunately, I am not prone to breakouts, so I use Bag Balm on my face religiously during the winter months. It smells medicinal and it’s greasy as can be…but it works! Probably because it also contains beta-hydroxy acids which is great for regenerating aging or damaged skin. If I were trapped on a deserted island, Bag Balm would be on my list of requested supplies. (Hey wait! I do live on an island!)

My husband Ole has been using Bag Balm on the boat for many years. Anytime he gets a fish cut on his finger he uses Bag Balm, it seems to reduce the healing time by half.

How to Use Bag Balm:

Things You’ll Need
Bag Balm

Instructions

1. Swipe your hand across the surface of the salve. Bag Balm is stored in a small tin and has the feel of a thick petroleum jelly. Swiping your hand lightly across the surface will allow your fingers to pick up a small amount at a time.

2. Apply to areas needing healing.

3. Smooth out the ointment over your skin’s surface. Bag Balm will not absorb immediately, but blend the ointment as best you can.

Tips & Warnings
Consider applying Bag Balm at night. Some people claim that Bag Balm restores troubled skin overnight. Sleeping with Bag Balm on your face gives the product time to absorb. My tip would be, pull your hair back and put a towel on your pillow case.

Bag Balm was designed to heal chapping, abrasions and minor cuts. Many people use Bag Balm on rough areas such as hands and feet that are very dry and cracked. Don’t use this product if you have acquired a deep cut.

While my bathroom always has a small refillable jar of it on my sink and a big tin under the sink as back-up, my bag is also never without a mini-Bag Balm for all of life’s little skin-related issues. It really is one of the greatest skin remedies out there whether it be for yourself, or the udders of all those cows you have in your backyard.

If you’ve been living a Bag Balm free life, I implore you to give it a try. Your skin will thank you.
I promise. It’s also extremely cheap considering how long it lasts.

One bonus with Bag Balm is that you have a nice tin when you are done. It does take a heap of scrubbing to get the last of the balm out. Once clean, you can use it for your screws and nails or other small items.

To purchase Bag Balm

Google Bag Balm or visit www.bagbalm.com

Do you have a Bag Balm success story? I would love to hear about it.

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Viking Maid Abstract

by LaDonna Rose on June 12, 2012 in Photo of the Week

The Ketchikan waterfront is bustling this time of year. Cruise ships coming in, float planes buzzing by, and fishing boats gearing up for the upcoming season.

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Church, Steeple and a Lot of Cruise Ship People

by LaDonna Rose on June 5, 2012 in Photo of the Week

Everyday during the summer the cruise ships become the largest buildings in town. Occasionally, as many as five will be tied up along the waterfront in Ketchikan, Alaska. The skyline changes and sometimes they even block out the sun.

Have you ever been on a cruise?

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