C'est la Vie is a 1966 Charlie Morgan 34.

Her home port is Everglades City, FL. Our typical cruising area is Southwest Florida, the Florida Keys, the Southeastern Atlantic Seaboard, and the Bahamas. We are C'est la Vie's third owners and purchased her in 2005. We continue to maintain and update this classic vessel. Please post any questions or comments about C'est la Vie or our travels via the comment links below.

Friday, November 9, 2012

Dinner day 7

Hey folks, have you ever made something and were so stinking proud of it? Holy moly that is how I feel about this dinner. It was a bit processed and a bit homemade. It was a dinner of jasmine rice, thanks to Patti Davis sending me out to sea with a big bag of it, veggies and tofu in a Trader Joes Masala simmer sauce and Naan.  I made the naan. That's right, baking aboard again. I have never made this aboard and I think I have found a new favorite. There are some hazards and pitfalls but it would be an adventure without them!

So the recipe...
4 cups of flour
1 teaspoon salt
1 teaspoon baking powder
1 cup plain yogurt
1 cup water

Mix the first 3 ingredients then mix the yogurt with the water and add it to the dry ingredients. Mix together and then knead for 5 minutes add in a bit of flour if it is totally sticky. Then place in a well oiled bowl and let rest for 1 hour or more. Turn on grill and get it hot, like 500' hot. Then pull off golf ball sized or larger sized balls of dough and roll out on a cutting board. Bring to grill and grill on one side till you see bubbles on the top then flip. Cook on the other side half as long. I am being vague on purpose as the time changed as the grill got hotter and hotter.

If you over cook them they get really tough and chewy but are wonderful the next day. Very forgiving.
As for the rest of the meal, the jasmine rice is just great for a 2 to 1 ratio with a bit of salt. Nice and sticky great for leftovers. To a sauce pan I added some oil, cut up tofu, diced onion, cauliflower that I cut into florettes.  I sauteed them for about 7 minutes added the broccoli and simmer sauce. I cooked it for 10 more minutes. The rice and veggies were done at the same time. I turned off the heat and let them sit while I tackeled the naan. It was a bit of orchestration but what a hit.  The meal needed a bit of something and friends of ours Kat Tripplet and Charles Jordan were just married and their give to the guests was some homemade peach jam. It was the best on the naan with the meal. It was as if it were a chutney rounding the meal out perfectly. Thanks Kat and Charles!


  1. Thanks for the Naan recipe. I've been looking for a good one and I'll be trying this one this weekend. I'm going to make it on the stovetop since we don't have a grill, so I'll let you know how it turns out.

    Thanks again,

    S/V Kintala

    1. So what you need to know if you are using a pan is you also need a stove. So, heat your pan to hot then place the naan in it till it blisters then place that piece into a 400 degree oven while you cook the rest of the naan. Wrap it in a towel or napkin and serve warm. The recipe I used was so vague and I combined about 3 of them. So, I apologize. So, if using a stove top use an oven to cook the other side.
      Good luck and let us know how this turns out.