Galley Meals for Cruising Sailors

Blog copyright Janet Groene 2025.

Where does your flag fly today? Headed  down the ditch for the winter?  Looping the Loop? Chartering in Croatia? Gunkholing in the islands off Fort Myers, Florida?  Hanging on the hook in Nassau Harbour? Let's eat!

Galley Recipe of the Week

Salmon  Scrunch

Serve this classy standby as a whole meal salad or plop it on crackers as an appetizer. Canned salmon remains one of the best buys in the market and is one of the most durable canned emergency foods. Use-by dates may be several years ahead.

2 cans, 15 ounces each, red or pink salmon

2 teaspoons Dijon style mustard 

8-ounce tub lemon flavor yogurt

8-ounce tub mayonnaise

1 tablespoon dried chives

1 teaspoon dried dillweed

2 cups diced celery

1 cup coarsely chopped walnuts

1 cup fine diced sweet onion

Drain salmon. Discard dark skin. Mash or discard bones. In a bowl whisk mustard, dillweed, yogurt, mayonnaise and chives. Fold in salmon, celery walnuts and onion. Chill. Serve on beds of lettuce, in sandwich buns  or as a snack on crackers. 

Flip side: Fold in 8 ounces grated cheese such as Cheddar or American. Make sandwiches. Wrap in foil and heat in the oven or on the grill until cheese melts.

Tips for the Cruising Cook

* Keep a few cans of diced water chestnuts on hand. They add texture contrast to a salad or stir-cry when you are out of celery.

* When a recipe calls for an egg wash, use milk instead of water for faster browning. 

* Out of fresh tomatoes? Drain a small jar of diced pimento and add to an omelet, potato salad or cream soup.  

 * Heat 1/4 cup strong coffee with ½ cup sugar. Stir in 1/4 cup Grand Marnier. Grill fresh or canned peach halves, cut side down. Fill cavities with Grand Marnier sauce. Serve as is or spritz with whipped cream.

SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There and out of fresh provisions.  It's written just for sailors and campers who have limited storage space.

 Whether it's fridge failure, or you're broke,  or quarantined or weathered in, stuff happens. See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets (not those expensive  doomsday rations) .  Create a three-day standby pantry for your home, boat, cabin or camper with familiar, affordable staples.

Kindle or paperback, it's a great gift idea for yourself or a friend.  https://amzn.to/3mIfryC 

  

SKILLET MEAL OF THE WEEK

Spicy Chicken & Rice

This entire meal is assembled in the skillet, so there is no separate rice pan to wash. 

2 cups boiling water

1 teaspoon ground ginger

1 tablespoon powdered chicken bouillon

I pound boneless, skinless chicken cut in bite size

1 tablespoon vegetable oil

1 cup raw long-grain rice

2 cups broccoli florets

Suggested garnish: minced scallions or parsley, avocado and tomato wedges, salt cashews  or whole cranberry sauce. 

Stir ginger and bouillon into boiling water. If you are short of burners, do this ahead of time and keep it in a thermos.

Brown chicken in hot oil. Keep stir frying while adding rice to coat with brown bits. Spread evenly in skillet with broccoli and pour boiling liquid over. Cover skillet, lower heat and cook 25 minutes without peeking. 

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to https://amzn.to/3bB5XPh   

Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

VEGETARIAN DISH Of  THE WEEK

Sprouts and Grits

2 cups Brussels sprouts

1 cup salted, roasted pecan halves

1/4 stick butter

1 tablespoon balsamic vinegar

1 1/3 cups boiling water

4 packets instant grits 

1 cup grated cheese

Trim and halve sprouts and cook cut side down in melted butter. Cover and cook over reduce heat until crisp-tender. Stir in balsamic vinegar. 

In four rimmed plates, stir 1/3 cup very hot water into instant grits. Spread grits to make a bed for the sprouts. Top grits with a tuft of grated cheese. 

Top each portion with sprouts and pecans. Serves 4. 

Cook’s note: For heartier appetites, use two packets grits and double the boiling water, Instant, quick and regular gits are also available in bulk but instant grits packets are a  quick and convenient choice to prepare underway. 

Pantry Recipe of the Week

Each week we present a recipe that requires no fresh foods. Packaged dry bread crumbs keep well on the shelf. For many more recipes made entirely with stowed foods see Survival Food Handbook above. 

Caribbean Creole Omelet

1/2 cup very hot water

1 tomato flavor bouillon cube

2 tablespoons dried onion bits

1 teaspoon garlic granules

½ cup dry bread crumbs

Small can chunk ham, broken up

4 to 6 eggs or equivalent in reconstituted eggs

Vegetable oil for the pan

Ketchup

In a bowl dissolve the bouillon in hot water and stir in onion, garlic and bread crumbs. Set aside to soak. Open the ham and twist a fork in it to break it up. Stir eggs and ham into bread crumb mixture with a fork until eggs are well broken up. Fry in a nonstick skillet until set.Pas the ketchup bottle.  Serves 4. 

Make your own Creole seasoning. Combine one part each paprika, garlic powder, oregano and ground black pepper. Stir in  cayenne pepper according to your yen for heat but don't over-do. You can always add more to the finished dish. Keep in a cool, dry place. More tips for the galley chef? Email janetgroene@gmail.com and I'll send you a dozen or more tips randomly chosen from my growing list. 

Homemade trail mix and pocket  snacks are healthier, save money and can be packaged in re-usable bags to save money, save the environment, control portions. See recipes at Create A Gorp.

Caribbean Square Meal  Stew

 When you have leftover fish or a skimpy catch, turn it into a square meal this way, 

1 pound fine-diced pork jowls, salt pork or fatback

2 large onions, diced

2 ribs celery, sliced

1 bay leaf

1 teaspoon each hot sauce, dried thyme

14.5-ounce can diced tomatoes

2 cups water

3 tablespoons cornmeal

2 cups bite-size bits of boneless, skinless fish

Hot grits, polenta or rice

Fry out the diced pork until it’s nicely browned, gradually stirring in onion and celery until limp. Spoon off any excess fat. Add seasonings, water and tomatoes. Cover and cook over low heat while flavors blend. Remove bay leaf. 

Keep stirring as you slowly sprinkle in the cornmeal until the mixture thickens. Continue stirring over low heat while adding fish. Heat through until fish is firm. 
Sprinkle with pork bits. Serve as is, or over hot grits, polenta or rice. Makes 4-6 portions.  .

Flips side: No salt pork in the village market? Go to your pantry and grab a can of Spam. Cut in small dice and brown in a little hot oil, bacon grease or lard. 

CATCH O’ THE DAY RECIPE

Fish poaches in Rotel 

Baked Red Snapper

4 redskin potatoes, scrubbed and boiled until tender

1 can mild Rotel tomatoes with pepper and onions

4 portions fresh snapper or other fish 

½ cup each sour cream and mayonnaise

1 tablespoon Dijon style mustard

1 teaspoon dried tarragon

1 cup (or more to taste) packaged French fried onions

1. Grease a baking pan and spread the Rotel in the bottom. Set the oven to 30 degrees.

2. Arrange snapper in the Rotel and add potatoes around the fish. 

3. Whisk sour cream, mayonnaise and tarragon and spread on fish. Bake 25-35 minutes until sauce is bubbly fish firm and potatoes heated  through. 

Finias with a cream sauce

4. Put a piece of fish and  some potatoes on each rimmed plate or shallow bowl. Divide sauce  Sprinkle with onions. Serves 4.

 

Galley tips, hints, shortcuts: I'll send you a random list from my growing archives. Email janetgroene@gmail.com and put Cook Tips in the topic line. 

   SCROLL DOWN TO SEE SAMPLES OF PAST POSTS

See Janet Groene's bio at https://janetgroene.blogspot.com

 

Small Boat Meals for Sea & Shore

Copyright Janet Groene 2025. This blog has had more than 97,000 views. To place your ad on  six Groene sites for one low rate, email janetgroene (at) yahoo.com

This blog is for liveaboards, cruising sailors and all who are afloat with a small boat and small galley. 

Darling Harbour, Sydney 

ONE BURNER MEAL OF THE WEEK

Roast Beef Puff 

Make a hot, quick, one-burner meal from roast beef lunch meat, leftover roast beef or cooked, crumbled ground beef. 

About 2 ½ cups  cooked, diced or crumbled beef

2 medium onions, diced

2 tablespoons lard, bacon fat, butter or vegetable oil

2 cups milk

3 eggs

½ cup flour

½ teaspoon baking powder

½ teaspoon each salt, pepper, crumbled dried thyme

1 tablespoon dried parsley flakes

Gravy, tomato sauce,, mushroom sauce or cheese sauce

In a skillet saute onions and beef in hot fat until onions are softened.   In a bowl whisk milk, eggs, flour, baking powder and seasonings.  Mix with meat in skillet. Cover and cook until set and puffy. Cut in wedges and serve with warm gravy or sauce. 

Gourmet? Perhaps not, but cruising sailors know the value in having a Plan B for times when the fridge fails, or stove fuel dwindles, or  the island's only ice machine breaks down, or you’re quarantined or broke in a remote port. For an entire cookbook for shelf-stable foods, see Survival Food Handbook.

    See tips on getting the most nutrition into your emergency food locker. My Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

Pantry Recipe of the Week

This recipe can be made entirely from stowed supplies you can carry on board for weeks, even months. Gourmet, no, but recipes like this can be lifesavers when you’re out of fresh food.  

Rice & Artichoke Salad

1 package rice and wild rice mix, cooked and cooled

2 small or one large jar marinated artichokes, cut up

2 tablespoon diced, dried onions

½ cup drained, chopped stuffed olives

2 tablespoons diced sun-dried tomatoes 

Vinaigrette, bottled or homemade

As rice cools, fluff with a fork. Drain artichokes and reserve marinade. Soak onions in marinade to soften. Toss everything together and add vinaigrette to taste. (The marinade alone may be enough.) 

See more of Janet Groene’s galley-ready recipes at https://campandrvcook.blogspot.com/ Her healthy, homemade snack recipes are found at  https://CreateAGorp.blogspot.com/

The latest in the Yacht Yenta cozy mystery e-books brings sailboat widow Farley Halladay closer to the answer of her husband's death. 

Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. You'll laugh at her frailties; cry with her as she grieves. Find it on Google Play and other ebook formats and also on  Kindle,   https://amzn.to/3wcf6ao

Vegetarian Galley Recipe of the Week

Roaring 40's Red Risotto

Make this showy dish as a vegetarian  main course for four or a side dish for up to eight. Short of burners?  Heat the broth first and put in a thermos bottle. 

1  cup dried cranberries

2/3 cup sweet red wine

3 tablespoons olive oil

2  ribs celery chopped

Medium red or yellow onion, diced

1 can beets, drained and chopped

1 ½  cups arborio or short grain rice

4 cups hot vegetable broth

1/2 teaspoon dried, crumbled thyme leaves

1  teaspoon dried dillweed

Grated cheese for serving

Put the dried cranberries and wine in a zip-top bag and let soak. Heat oil in a large skillet or wok and stir-fry celery, onion, beets and finally the raw rice.

Keep stirring while adding warm broth at about 1/3 cup each time. Do not add more broth until the last batch has been absorbed by the rice. 

When all broth is absorbed and rice tender, fold in cranberries, wine, thyme and dill weed.  Heat, stirring until excess moisture is gone. Serve with shaved or grated Parmesan. 

   Save your expensive doomsday rations for real emergencies and use this book for short-term food emergencies. Then stock a stand-by pantry with supermarket staples that can be combined to make a few balanced meals.  

This book is for sailors and campers who have limited storage space. 

For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

BONUS RECIPE 

Breakfast Pie

Eat slabs of this protein-packed pie cold or warm, alone or as part of a bountiful breakfast buffet. This recipe makes two big pies, so crank out some mimosas and invite the dockside neighbors in. 

1 pound bulk sausage

Medium onion, diced

      Preheat the oven at 375 F. and lightly grease two deep,  10-inch pie plates. Fry out the sausage and onion and spoon off any excess fat,

4 eggs

½ cup milk 

2 cups biscuit  mix   

24-ounce tub cottage cheese

8-ounce package shredded Cheddar

8-ounce brick cream cheese, softened

2 tablespoon dried parsley flakes

2 to 3  tablespoons sesame seeds

Whisk eggs and milk. Stir in cheeses and parsley flakes. Fold in crumbled sausage, Divide mixture between the pie plates and sprinkle tops with sesame seeds. Bake 30-35 minutes or until a tester in the center comes out clean. Cut in wedges. 

No oven? Make half the recipe  in a heavy 10-inch skillet with a tight lid. Put batter in a cold, greased skillet. Lid tightly and bake on a low-medium burner until it tests done. Top will not brown, so you might save some of the shredded Cheddar to melt on top.

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

Tips for the Galley Chef

* Make bread pudding as a savory side dish. Use whole wheat bread, bits of grated cheese and whispers of onion, herbs and garlic. 

* To make banana bread with Jiffy cornbread mix, combine 1 cup each milk and mashed bananas with 2 boxes Jiffy mix. Chopped nuts optional. Bake at 350 F. in two 8 X 4 X 2 loaf pans. 

* When an old recipe calls for a “gill” of some liquid, that’s ½ cup. Ditto if it calls for a wine glass of liquid. 

* Pat chicken pieces dry and “butter” them lightly with creamy peanut butter. Press into seasoned bread crumbs to coat. Brown in a hot pan in a mixture of half butter, half vegetable oil. Cover pan and braise until chicken is done. 

LIFESAVER SAUCE OF THE WEEK

When an imperfect dish needs a little  slipcover to give it eye appeal,  save the day with a sweet or savory sauce, gravy or this glossy glaze. Variation: use lemon-lime soda and no vanilla. 

Sugar Coat

1 cup sugar

1/4 cup cornstarch

1 cup plus 1 tablespoon club soda

½ teaspoon vanilla extract

Whisk everything together in a cold pan. Bring to a boil and stir until it clears and thickens. Drizzle sparingly over pound cake, muffins, hot rolls, fresh berries, buttered sweet potatoes, baked apples or hot strawberry waffles.  

BONUS RECIPE

Hacienda Hash

The soup may seem thin but the bread turns it into a hearty hash.   

1 ½ pounds boneless, skinless chicken

1 tablespoon vegetable oil

1.25 ounce packet taco seasoning OR

Heaping tablespoon homemade taco seasoning

1 quart tomato or V-8 juice

16-ounce jar chunky salsa (hot, medium or mild)

1 can whole kernel corn, drained

1 can black beans, rinsed and drained

6 to 8 slabs peasant bread, buttered

Garnish: sour cream, minced cilantro and/or grated Cheddar

Cut chicken in small bites and brown in hot oil, gradually adding seasoning. Add juice, salsa and corn.  Cover and simmer until chicken is done. Stir in black beans and heat through. Adjust seasonings. 

Place a slab of buttered bread in each soup plate, butter side down. Ladle with chicken mixture. Garnish with generous amounts of sour cream, cilantro and Cheddar. 

Your Own Taco Seasoning

I do not put salt in my homemade seasoning mixes. I prefer to add salt to taste in the finished dish. 

3/4 cup sweet paprika

1/4 cup smoked paprika 

1 tablespoon each cornstarch, ground cumin

2 tablespoons each chili powder, dried oregano, dried parsley flakes

1 teaspoon each sugar, onion powder, garlic powder, ground black pepper

Mix well and keep tightly lidded. 

APRIL SHOWERS BRING 

MYSTERY MURDERS

     Curl up in your bunk tonight with book 4 in the Yacht Yenta “cozy” mystery series, April Avenger  by widow Farley Halladay. Once a sailor, Farley now operates an online charterboat booking business that lets her sail virtually all over the world. She shares her shortcut galley recipes throughout the books. As a grieving widow she is also a cook, caregiver and kickass crime solver. For Kindle, Nook, Google Play and most other ebook formats.  Get it instantly from Amazon,   https://amzn.to/3EKgaoP   

 

 

Budget Boaters Eat on Board

Copyright Janet Groene 2025.  This blog has had more than 95,000 views. To ask about rights to reprint this content, or to  place an ad on all six Groene sites for one low rate, email janetgroene@yahoo.com

Cooking on board is the challenge. Eating on board is the reward. Liveaboards and budget boaters save money and eat better with "home" cooked recipes like these. Let's eat! 

Cold 'n Creamy Make-Ahead Wraps

Make these easy wraps ahead by the shipload and wrap individually to pass out to the cockpit underway. Chill. 

 For each 8 burrito-size wraps you will need:  

2 cucumbers, peeled and seeded

2 cans whole green beans, well drained

Half of an 8-ounce brick of cream cheese

1 cup lite mayonnaise

½ teaspoon dillweed

Optional: 2 drops hot sauce

16 thin slices good quality deli lunch meat 

Shredded lettuce or cabbage ad lib

8 burrito-size flour tortillas

This step is important. Cut cucumbers into 6-inch long, thin strips. Sprinkle with salt and let stand 30 minutes. Pat dry with paper towels. Let cream cheese soften at “room” temperature. 

Stir dillweed (and hot sauce if using)  into mayo and cream cheese. Use  to “butter” the tortillas. 

Arrange two slices meat plus portions of vegetables on tortillas and roll up, tucking in ends burrito style.  Wrap in plastic wrap and keep cold. 

(right) Be generous with the creamy spread.

SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There and out of fresh provisions.  It's written just for sailors and campers who have limited storage space.

 Whether it's fridge failure, or you're broke,  or quarantined or weathered in, stuff happens. See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets (not those expensive  doomsday rations) .  Create a three-day standby pantry for your home, boat, cabin or camper with familiar, affordable staples.

Kindle or paperback, it's a great gift idea for yourself or a friend.  https://amzn.to/3mIfryC 

 

ONE POT MEAL OF THE WEEK

One burner. One pan to wash. One great dinner.

Turkey Marengo

1 loaf hearty artisan bread, torn in bite size

20-ounce package ground turkey

1 tablespoon minced garlic

½ stick butter

1/3 cup flour

1 tablespoon mixed Italian seasoning

1 jigger brandy

8-ounce package sliced mushrooms OR

1 can sliced mushrooms, drained

28-ounce can diced tomatoes. undrained

2/3 cup dry white wine

Salt, pepper to taste

Set out six soup plates and place bread chunks in each. 

Brown and break up turkey in hot butter, gradually adding garlic. Sprinkle with flour, Italian seasoning and brandy and toss to coat. Continue stir frying over high heat while adding mushrooms. 

When everything is nicely browned and mixed, add wine and tomatoes. Cook several more minutes for flavors to blend and excess moisture to boil away. Spoon over bread chunks. Serves 6.

Marina Potluck Recipe of the Week

Peachy Breakfast Bread

Get the gang together for morning coffee and wow ‘em with this fruity bread. It’s a good coffee cake in the morning and it also makes a showy dessert. 

Large can sliced peaches

½ cup vegetable oil

1 cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

2 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

1 cup chopped nuts (optional in batter or in streusel) 

Optional Streusel Topping:

1/2 stick butter

1/3 cup each brown sugar and flour

    Cut butter into flour and sugar and sprinkle over batter. Bake. 

Set the oven for 325 degrees. Drain peaches and save juice to make fruit punch.  Chop peaches coarsely.  Put dry ingredients in a clean bag and “work” bag to mix. Whisk oil, sugar, eggs and vanilla until it’s well blended, then gradually add dry ingredients. Do not overe-beat.  

Fold in nuts and peaches. Spread in a greased 9 X 13-inch pan and bake 45 minutes or until it’s golden brown and springy to the touch. Using a serrated knife, cut in squares. Serve warm. 

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County Florida,  but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

BONUS PANTRY RECIPE

Out of fresh food? Short on time? Heavy weather?  Quarantined?  This complete,  quick, hot, one-pot meal comes from your back-up food shelf. It  heats in minutes and is easy to eat.

Creamy Cajun Chicken 

Low-sodium soups are best for this recipe. 

1 or 2 cans chunk chicken

1 can cream of chicken soup

1 can chicken gumbo soup OR

1 can chicken rice soup + small can chopped green chilies

Small can (2/3 cup) evaporated milk

Crisp Chinese noodles

Put chicken in a pan and break it up. Stir in soups, drained chilies and milk over moderate heat. Spoon over crisp Chinese noodles. 

VEGETARIAN RECIPE OF THE WEEK

Nutty Sandwich Filling

When you need a high protein sandwich filling without  meat, try this one.

2 hard-cooked eggs, chopped

1 cup grated cheese

½ to 1 cup toasted, chopped pecans or walnuts

1 rib celery, chopped fine

2 tablespoons chopped salad olives, well drained

Small sweet onion, chopped fine

About 2 tablespoons binder such as mayonnaise, sandwich spread, sour cream or ranch dressing

Optional: For an added kick, add a tablespoon of prepared horseradish or wasabi

Mix well, adding just enough binder to hold it together. Make sandwiches or wraps.  Makes about two cups. 

See more of Janet Groene’s galley-tested recipes at CampAndRVCook.blogspot.com

Questions? Comments? Recipes or tips to share? Email janetgroene@yahoo.com

Boating Meals: Small Boat, Small Budget

Copyright Janet Groene, 2025. To ask about rates to reprint this content or to place your ad on all six Groene sites for one rate, email janetgroene@yahoo.com

For cruising liveaboards,  daily life includes three meals a day plus snacks, Happy Hour (usually with company on board) and grab-and-go food for times when you can't leave the helm. Boat life means dishwashing, taking out the trash, budgeting for groceries, provisioning for the long haul. 

We rarely splurge at chichi waterfront restaurants. Our galleys are tiny but space efficient.,  Our equipment is minimal, carefully chosen, doggedly double duty, often a compromise. Our recipes take shortcuts to save time, water, fuel, space. 

 If you’re this kind of boater, read on.

GALLEY RECIPE OF THE WEEK

Cajun BBQ and Rice

Instant rice reconstitutes to one cup cooked rice per one cup uncooked while regular rice provides about 1 cup cooked rice from ½ cup raw rice. Instant is bulkier and costs more but saves time and fuel. 

3 cups instant rice

3 cups water

1 beef or chicken bouillon cube

1 ½ teaspoons Cajun seasoning (such as Tony Chachere’s)

 14 to 16-ounce tub shredded chicken or beef barbecue (such as Lloyd’s)

Small can diced chilies, drained

14.5-ounce can diced tomatoes with green peppers

Hot sauce

Bring water to a boil and stir in bouillon cube, seasoning and rice. Cover the pot, take it off the burner and let stand 7 to 10 minutes or until water is absorbed. Over low heat, stir in barbecue, chilies and tomatoes.. Cover and continue heating over  low burner until it’s heated through.  Stir and serve. Serves 4 to 6. Pass the hot sauce.  

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

Tips for the Galley Cook

* An oldie but goodie. My supermarket still carries Dream Whip in a box. It makes a creamy topping when and where it’s needed. 

* How to make a quick,  Polish-style Krupnik hot toddy? Stir 1 cup each honey and water with 2 teaspoons pumpkin pie spice. Bring to a boil.  Remove from heat. Stir in 2 cups vodka. Serve hot in small cups or glasses. 

*The next time a recipe calls for grated cheese, substitute smoked cheese for a change. 

What to do with that okra you found in a native market? Make poppers. Leave stems and caps on. Plunge the whole pod in boiling water 3 minutes (no more!).  When cool enough to handle grasp by the stem, dip in melted butter or your favorite dipping sauce and pop into your pie hole. Throw away stem and cap.

SPECIAL REPORT: New In-Line Water Filter 

I have always recommended the use of water filters in RV’s and boats. We fill our tanks with different water on every trip. Although the water is  “safe”  according to federal standards, it can have “off” tastes, odors and even colors. They ruin your coffee, rice,  ice cubes, laundry and the way your hair feels after a shampoo. 

Now a new, in-line filter makes it easier than ever to install a slender, effective filter. Best of all at replacement time, the entire assembly is changed with only a few twists of the wrench. Almost anyone can do it. If you’ve every wrangled with installing or replacing bulky filter cartridges, you get the picture.

When I was asked to field-test the new Campbell In-Line Water Filter, I took one look and knew it was a winner. The installation in a cramped, under-sink cabinet was quick and  trouble-free. The unit is even compact enough to use on  pedestal sinks.  

As for technical specifications, this model’s MicroGuard technology reduces bacteria and viruses 99.99%, cysts 99.95%, and “forever” chemicals such as PFAS by 95% according to the manufacturer’s internal testing. Heavy metals such as lead, copper and iron are found to be reduced more than 85% by a third party independent laboratory. Best of all, it’s made in the USA. I found the complete assembly in a handy blister pack at Walmart for $110. Prices may vary where you are. 

  

 

SIDE DISH OF THE WEEK

Nutty Creamed Artichokes

Grab a can of  artichoke hearts and whip up this buttery side dish to go with meat or fish from the grill. This recipe is easy to multiply to feed company or a crowd.

Large can artichoke hearts, drained 

2 tablespoons cornstarch

Small can evaporated milk (2/3 cup)

1/3 cup water

½ teaspoon each salt and pepper

1/4 teaspoon ground nutmeg

1 tablespoon butter

½ cup toasted, salted pecan pieces

Cut artichokes in quarters and drain on paper towels, cut side down. In a saucepan, mix cornstarch and seasonings. Stir in milk and water over low/medium fire, stirring until it bubbles. Add butter. If it’s too thick, add a tablespoon or two of water, milk or light cream.

Fold in artichokes to heat through. Just before serving, sprinkle with pecans. Serves  4. 

Cook’s note: to make this a meatless main dish, fold in cut up hard cooked eggs

LIFESAVER SAUCE OF THE WEEK

Turn a blah dessert into a party. Serve this kicky sauce  over plain cookies or cake, pudding, toaster waffles, fresh or canned fruit or ice cream. Make it different each time by changing the liqueur. Try Cherry Heering, Triple Sec, Galliano,  butterscotch schnapps, etc. 

Booze ‘n Butter Sauce

1 stick butter (no substitutes)

1 cup packed light brown sugar

1 cup heavy cream

½ cup liqueur 

Boil butter, sugar and cream together for 3-4  minutes, stirring to dissolve sugar. . Remove from heat and let cool 2 minutes. Stir in liqueur. Serve warm. Makes about  2 cups. 

 

 

 

PANTRY RAID: WHEN THE FRESH STORES ARE GONE, REPLY ON:

SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There, the fish aren't biting and you're out of fresh food. It's written just for sailors and campers who have limited storage space.

 Whether it's fridge failure, or you're broke,  or quarantined or becalmed or  weathered in, stuff happens. See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets.  (This isn't about expensive  doomsday rations you put in the bilge and forget about).  Create a three-day standby pantry for your home, boat, cabin or camper with familiar, affordable staples.  

Kindle or paperback, it's a great gift idea for yourself or a friend.  https://amzn.to/3mIfryC 

SEAFOOD SPECIAL OF THE WEEK

Tower of Tuna

4 meaty tuna steaks, 3 or 4 ounces each

Salt, lemon pepper, crumbled dried thyme

10-ounce package chopped spinach, thawed and squeezed dry

About 1 ½ cups sliced mushrooms

14-to-16 ounce jar Alfredo sauce

4 tablespoons dry white wine

Lay out four squares of foil and smear centers with shortening, butter or vegetable oil. Add a tuna steak. Lightly season with salt, lemon pepper and dried thyme.

Add a layer of chopped spinach, a little Alfredo sauce, a layer of mushrooms and another dollop of Alfredo sauce. As you work, bring up sides of foil slightly to keep the tower from topping over. Drizzle each with a tablespoon of white wine. 

Bring four corners of the foil together and twist to form a sort of Hershey’s kiss. Place kiss, fish side down,  in a 350-degree oven or over well-started coals on the grill.  No turning needed. Check after 20 minutes. 

Doneness will depend on thickness of the fish, the heat source and wind.  When tuna is done to taste and vegetables tender, open foil carefully to avoid scalding steam. Eat out of the foil. Lemon wedges optional. Provide chunks of peasant bread to mop up juices. Serves 4. 

Cook’s note: You may not need the entire package of spinach or the whole jar of Alfredo sauce. Make each “kiss” to order. 

SEA SWEET OF THE WEEK

Cold  Oven Cookies

No oven is needed to make these crunchy bar cookies. The down side is that cleanup will be messy, Make them when water is abundant.  It helps to treat pans, spatula and bowls with nonstick spray.  In exchange for your hard work you’ll have a good supply of  more than 50 cookies,  1 ½ inches each.

1 cup each white sugar, dark corn syrup and  peanut butter

5 cups ready-to-eat cereal such as Cheerios, cornflakes or Rice Krispies

Line a 9 X 13-inch container with nonstick foil. Spray the toil.  Place cereal (with some nuts if you wish) in a large, greased  bowl. 

 Bring sugar and  syrup to a boil for a full minute, stirring nonstop. Stir in peanut butter. .  Pour over the cereal and mix well. Pack tightly  into the 9 X 13-inch pan. Cool completely. Turn out of the pan onto a cutting board and cut in  squares.  Keep cool and dry.