Friday, February 17, 2017

Cruising Cuisine for the Boat Cook

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Galley Recipe of the Week
Skillet Reubens
    One burner, one easy Reuben, four generous servings. Use a skillet the same size as the tortillas and everything bakes into one meaty, melty feast. 

8 ounces shredded Swiss cheese
12-ounce can of corned beef, broken up OR
12 ounces deli corned beef, cut up
14.5-ounce can of sauerkraut, rinsed and well drained
1/3 cup Thousand Island dressing
4 8-inch flour tortillas


    Put an 8-inch tortilla in a cold, greased 8-inch skillet. Top with some of the corned beef, some of the cheese and kraut, and a drizzle of dressing. Repeat, ending with a tortilla and a final sprinkling of shredded cheese.  Cover and cook over medium heat until heated through. Slide out of the skillet onto a cutting board and cut in quarters.  Serves 4. 


See this week's homemade trail mix recipe at http://www.createagorp.blogspot.com
Make a big batch, then package in snack bags so you'll always have a healthy snack in your pocket on board, in the dink or on the beach. 




Tips for the Galley Cook


    * When using your own or store-bought pizza dough, scatter a piece of parchment with sesame seeds, cornmeal or pecan meal. Then roll out dough on it. Baking parchment transfers easily to the baking sheet and is oven-safe to 400-420 degrees F.


    * Make finger food salads. Fill Bibb lettuce cups or endive spears with cole slaw, fruit salad or tossed salad. 


    * Brown portions of pork or chicken, then add a mixture of ½ cup pineapple juice and 2 tablespoons each Dijon mustard and honey. 


Cover and braise. When meat is done make a sauce with pan drippings. Whisk together 1 tablespoon cornstarch and 1 cup pineapple juice. Stir into pan juices over medium heat until thick. Nice on rice.

    * Keep mint tea, ginger tea and bouillon on board for mal de mer and minor tummy upsets. To make minty cocoa, brew a cup of mint tea, then stir in instant cocoa mix. 


    * Add a splash of white vinegar to potato water before draining them. They’ll look whiter.


See this weeks big-batch snack recipe, a gorp to package in individual packs for the pocket. Eat anywhere. See Create A Gorp.

Pantry Recipe of the Week
    Each week we present a recipe made entirely from shelf-stable ingredients. Add Survival Food Handbook to your library. It’s a guide to buying, stowing and preparing supermarket staples for cruising or emergencies.

Catch-All Cookies
 

1 stick of butter or butter-flavor shortening (½ cup)
1 ½ cups graham cracker crumbs
1 cup each chocolate chops, broken nuts,  peanut butter or butterscotch chips and shredded coconut.
13-ounce can sweetened condensed milk


    Melt butter or shortening in a nonstick skillet. Add crumbs and remaining ingredients in the order given. Drizzle condensed milk over all. Cover and bake over low burner until everything melts together. Cool in the pan, slide out onto a cutting board and cut in wedges. 


See more of Janet Groene's galley-easy recipes at http://www.campandrvcook.blogspot.com

Bonus Recipe
Blackbeard Shrimp Soup
    More than soup, this is a hearty one-pot supper. Small, frozen shrimp are sometimes called salad shrimp. Bok choy is two vegetables in one, dark green leaves and white, celery-like ribs.

16-ounce package small cooked shrimp
Medium bunch bok choy, cut in bite size
2 large carrots, peeled and chopped
4 cups water
4 chicken or fish bouillon cubes
1 can black beans, drained and rinsed
Freshly ground pepper to taste


    While shrimp thaws and drains, cook boy choy and carrots in water with bouillon. When they are tender stir in black beans and shrimp, heat through and season to taste. Serves 4 to 6.
   

Friday, February 10, 2017

Easy Cuisine for Small Boat Cruising

blog copyright janet groene, all rights reserved. To ask about rates to place one ad, one year, all Groene sites email janetgroene@yahoo.com


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Galley Recipe of the Week
One-Pot Shrimp and Rice Alfredo

16-ounce package cooked salad shrimp, thawed and drained
2 cups water
1 chicken or fish flavor bouillon cube
1 cup long-grain rice
10-ounce jar Alfredo sauce


 While shrimp thaws and drains, bring water to a boil. Dissolve bouillon, add rice and cover. Cook 20 minutes (white rice; 30 minutes brown rice) over low heat until rice is tender. Fold in Alfredo sauce and shrimp. Cover and heat over very low flame until heated through. Pass the pepper mill and/or hot sauce. Serves 4.


Survival Food Handbook is a guide to provisioning with shelf-stable supermarket foods. Whether you’re voyaging or just prepping for emergencies, this book is for you. 

Pantry Recipe of the Week
Noodles and Roasted Red Peppers

 Note that the package may call for much more water for boiling noodles, but use less. Just stir as necessary to keep noodles submerged.

2 cups water
4 cups medium egg noodles
About 1 cup grated hard cheese such as Parmesan
Small can of evaporated milk
8-ounce jar of roasted red peppers, drained and chopped
Salt, pepper to taste


 Bring water to a boil and boil noodles until soft.  Drain off about a cup of water but leave noodles sloshy. Stir  cheese into noodles until it melts, then add milk and fold in peppers. Adjust to your taste by stirring in more cheese or some of the hot pasta water. Cover and heat over very low burner until it’s heated through.  Adjust seasonings.  Serves 4 as a vegetarian main dish or 6 as a side dish. 


Never be without a substantial snack in your pocket when you are in the dinghy, on the beach or standing watch. New recipes each week at Create A Gorp.

See more of Janet Groene’s galley-savvy shortcuts in her book Cooking aboard Your RV, 2nd Edition.  http://amzn.to/1NdWI4o


Tips for the Boat Cook

 * Over very gentle heat, melt 8 ounces of chopped semi-sweet chocolate in 3/4 cup refined coconut oil. Pour it over a frozen bananas and it instantly forms a hard shell. Store at room temperature. 


 * I use this set of small, nesting, handled colanders for everything from rinsing rice to straining tea. The large one is the easiest way to serve pasta right out of the water without having to drain a heavy pot.  Use it as a scoop to go from pot to plate.


 * I have always loved tuck-a-corner towel holders because they take up no space.  Now I found them in high quality stainless steel. They stick up with industrial strength stickum, so place carefully on a surface where you won’t want to remove them. 


 * Turn canned chickpeas into a crisp snack. Drain, rinse, dry. Toss with a little olive oil. Roast at 425 degrees about 30 minutes or until crisp. Toss with cinnamon sugar or sea salt. If they need re-crisping tomorrow, heat again for 5 minutes. 


 * Make potato salad this fast. Scrub and dice red potatoes. Boil until tender, drain and add  real bacon bits, seasoned salt (I like Lowry's) and ranch dressing to taste. 


 * Peel  the green off watermelon rind and cut the white part in strips for stir fry.  It will take on the flavor of the garlic, meat, soy sauce and other ingredients. 


 * When you freeze soups, stew, etc. to take cruising, put it in plastic bags and put the bags in square or rectangular containers.  Freeze until they are shaped for compact stacking and stowing, then remove containers.    


Bonus Recipe
Jury Rig Mayonnaise

 Don’t discard the thick juice from canned garbanzos! Instead, stir it and save 1/4 cup to make egg-free "mayonnaise".


1/4 cup juice from canned garbanzo beans
1 tablespoon white vinegar
1 teaspoon each sugar, dry mustard
½ teaspoon sweet or smoked paprika
1 cup olive or canola oil


 Mix juice, vinegar, sugar, mustard and paprika. If you have a blender or food processor, start it whirring and add the oil in a thin stream. Otherwise, whisk like mad  with a balloon whisk while adding the oil very slowly. Makes 1 1/4 cups “mayonnaise”.


Janet Groene lived 10 years on the go, happily homeless. She sailed the tropics in winter and camped cooler climes in summer. See more of her easy recipes at campandrvcook.

Friday, February 3, 2017

The Best Boating Meals

blog copyright janet groene, all rights reserved.  This blog has had more than 56,000 views. To ask about rates for one ad, one year, all Groene sites, email janetgroene@yahoo.com




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Galley Recipe of the Week
Crabby Salmon Skillet
Imitation crab comes in a vacuum pack that keeps for weeks under refrigeration. Canned salmon keeps for months, even years. Put them together in a one-dish meal you can make when you’re miles away from home port.

1 can salmon, drained
12- to 16-ounce package imitation crabmeat
2 tablespoons flour
1 cup frozen peas
½ stick butter
1 teaspoon sweet paprika
1 can cream of mushroom soup
1 soup can milk
1 ½ cups biscuit mix
½ cup shredded cheese such as Cheddar
Milk

Butter or spray a large skillet.  Drain salmon, remove bones and skin and scatter salmon chunks in the cold skillet. Add flaked crabmeat. Sprinkle with flour and toss lightly to coat seafood with flour.  Add peas and dot with cut-up butter.
Whisk soup, milk and paprika and pour over seafood. Cover and heat over low burner while you mix the topping.
Mix biscuit mix and cheese with enough milk to make a heavy batter. Pour carefully over hot salmon mixture. Cover tightly and heat until batter is puffy and firm.  Serves 6.
Oven Method: proceed as above, using an oven-proof baking dish or skillet. Heat the oven to 400 degrees. Bake salmon mixture 5 minutes. Pour batter over hot salmon mixture and return to the oven until topping is puffy and golden brown.


See more of Janet Groene’s shortcut recipes at CampAndRVCook

Tips for the Boat Cook
* Use canned macaroni and cheese or Spanish rice to make stuffed peppers.  Wrap in foil, heat on grill, in oven or in a covered skillet.

* Easy dessert. Put a bowl of your favorite coffee flavoring syrup (such as raspberry or hazelnut) on the table to use as a dip for apple slices.

  * Buy  empty food quality plastic squirt bottles to fill with things like creme fraiche and
homemade barbecue sauce. Squirt it on rather than spooning or spreading with a knife. Save dishwashing.
  
* Use bay leaves as book marks. Deter bugs.

* If raisins or brown sugar have turned to rock, put them in their box in the microwave with a cup of water. Microwave on High one minute at a time, letting the steam from the water penetrate the hardened food.

* To make a quick caramel frosting, stir caramel ice cream syrup into powdered sugar one teaspoon at a time until it reaches spreading consistency.

Pantry Recipe of the Week
These recipes may sound weird because they contain no fresh ingredients. I hope to  inspire you to stock up with shelf-stable foods for convenience and emergencies such as loss of refrigeration. Stuff happens.

Tomato Lima Salad
14.5-ounce can diced tomatoes with onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon dried herb such as thyme, parsley or tarragon
14.5-ounce can of green lima beans, drained
½ cup broken walnuts
Salt, pepper to taste

Drain tomatoes into a small bowl and whisk juice with olive oil, herb and vinegar. Combine with drained tomatoes, lima beans and walnuts. Adjust seasonings. Serves 6 as a side dish . To make a main dish salad for 4, increase nuts to taste.

Never be without a healthy pocket snack. Fishing, beach combing, night watch. These gorp recipes are made in a big batch, easily packed in snack bags to eat anywhere, any time. See Create a Gorp.

Bonus Recipe
Porkburger Skillet
1 pound lean ground pork
Salt, pepper
2 apples, cored and sliced in rings
1/4 cup each soy sauce and honey
1/4 cup sugar
½ teaspoon cinnamon
Form the pork into four patties. Season with salt and pepper and brown both sides in a skillet sprayed with nonstick coating. Arrange apple rings over patties and drizzle with soy sauce and honey. Cover and cook until pork tests done (at least 160 degrees). Mix sugar and cinnamon and sprinkle over the skillet. Serves 4.

Friday, January 27, 2017

Easy Recipes for Boating, Sailing and Cruising

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Galley Recipe of the Week
TexaZona Chili
 

The addition of ranch dressing mix makes all the difference in this easy one-dish meal.
 
2 tablespoons vegetable oil
1 pound ground meat or turkey
Medium onion, diced
1 packet ranch dressing mix
1 packet taco seasoning mix
28-ounce can of unseasoned beans (pinto, kidney or red beans)
14.5-ounce can of white shoepeg corn
14.5-ounce can of diced tomatoes
Water or tomato juice to taste
Hot sauce (optional)
Tortilla chips (optional)


    In a large saucepan, heat oil and fry out meat or turkey, breaking it up and gradually adding onion. Stir in dry mixes, then undrained beans, vegetables and water to taste. Cover and simmer over low heat 15-45 minutes (for flavors to blend).  Pass the hot sauce and tortilla chips  Serves 4. 

    Survival Food Handbook (International Marine) now has a five star rating on Amazon. It’s a guide to provisioning your boat with shelf-stable foods from the supermarket. No high-priced survival rations required. How much is enough? How long will things keep? How to prepare balanced meals when all fresh food is gone? Dealing with emergencies such as refrigeration failure or cleanup after a fire or flood. See the book here 


Pantry Recipe of the Week
Baked Beans Italiano   
    Canned beans are a wise choice for the sailor’s emergency pantry. While dried beans cost less, weigh less and stow more compactly, they need long soak and cook times. And sometimes time, water and/or fuel are in short supply. Have both types of beans in your emergency food locker.  In this recipe a variety of white beans is the best backdrop for the Italian look and flavor. 

15-ounce can navy beans
15-ounce can garbanzo beans
15-ounce can cannellini (white kidney)  beans
2 tablespoons diced, dried onion bits
1 tablespoon mixed Italian seasoning
28-ounce can diced tomatoes
2 teaspoons cornstarch
2 tablespoons tomato paste
8-ounce jar or carton of grated Parmesan cheese
    Put undrained beans in a pan with onions and Italian seasoning. Drain tomato juice into a small bowl and whisk juice with the cornstarch and tomato paste. Stir into beans with tomatoes and ½ cup of the grated cheese. Cover and heat gently until it comes to a slow boil. Cover, turn off heat and let stand 10 minutes or so for flavors to marry. Sprinkle with remaining cheese. Serves 4 to 6.
    Solar cooker method: Proceed as above and cook until flavors blend and sauce thickens.
    Microwave method: Heat to bubbling, then let stand 10 to 15 minutes.
    Oven method: Bake at 350 degrees until bubbly, sprinkle with additional Parmesan and return the oven until a cheesy crust forms on top.
   
Slow cooker method:  2 hours on High, 3 hours on Low. Optional: sprinkle with cheese before serving.

Boat Cook Tips
    * Most recipe books report how many servings each dish provides but take them with a grain of salt. They are usually skimpy and often downright misleading. Increase portion sizes for cruising and increase them even more for racing sailors. 


    * Add sweetness and tang to  grated carrot salad. Stir in a tablespoon or so of orange marmalade. 


    * No strainer is needed to drain most canned foods. Use a can opener on the lid and hold the lid in place while draining right from the can. 


    * Quinoa requires rinsing. A colander is OK for most rinsing and draining, and some types fold flat, but a fine mesh metal sieve is needed for tiny grains and seeds like quinoa. You’ll find many other uses for it too. 

 
This blog is sent to subscribers'  Kindle or other device automatically each week from Amazon.  For a free trial click here.
Bonus Recipe
Skinny Orange Cream
   
16-ounce tub of low-fat or non-fat cottage cheese
1 packet sugar-free orange gelatin dessert mix
Small can crushed pineapple, drained
10-ounce can mandarin oranges, drained
8-ounce tub of “lite” whipped topping


    Mix dry gelatin dessert mix with the cottage cheese. Drain fruit and save juices for another purpose. Fold  fruit and whipped topping into the orange mixture. Serve at once or chill.  Makes 8 desserts or salads. 

Never go hungry when you have a healthful pocket snack. My recipes make a big batch you can divide into snack bags to carry and eat anywhere. Save money, eat healthier. See  CreateAGorp.

Friday, January 20, 2017

Small Boat, Small Galley, Big Meals

blog copyright janet groene, all rights reserved. To ask about our low rate for your ad, one year, all seven Groene sites, email janetgroene@yahoo.com


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 Galley Recipe of the Week
Tipsy Berries
    This recipe is infinitely versatile, breakfast through dinner. It can be made with almost any juicy,  cut-up fruit and a liqueur with a compatible flavor (such as finely cut up honeydew melon and Midori.) 

4 cups cut-up strawberries
2 tablespoons sugar
1/3 cup fruit liqueur such as Triple Sec or Cherry Heering


    Put everything together and chill overnight. Serve over French toast, pound cake, canned peaches, ice cream, grilled pork chops, ad inf.

See more of Janet Groene’s shortcut galley recipes at http://www.campandrvcook.blogspot.com

Boat Cook Tips
* To keep in heat and flavor in a delicate dish such as pan-roasted scallops, place buttered parchment paper directly on the food, then cover the pan with a lid. 


* Liven up fresh or canned carrots. Cook and drain partially,  leaving them a bit sloshly. Fold in orange marmalade to taste. Heat through and serve.


* It’s all the seasoning needed. Crush 1 cup dry stuffing mix per pound of ground meat, turkey or chicken and add with one beaten egg per pound. Make patties or meat loaf. 


* Clarified butter can be heated to a higher temperature and it keeps longer in the reefer. Melt a pound of unsalted butter over low heat 30 to 40 minutes or until it forms a clear oil.  Strain it into a jar, leaving solids in the pan. Lid tightly.


Survival Food Handbook is a guide to stocking your pantry with ordinary shelf foods from the supermarket. Use them for everyday cruising convenience or save them for emergencies. Every recipe is made with pantry foods. No high-priced survival rations needed.

Pantry Recipe of the Week
These weekly recipes require no fresh foods at all. When you're living on canned and packaged foods, it's still possible to have a varied, tasty menu

Deviled Peas
1/4 cup olive oil
1 tablespoon Dijon style mustard
1/2 cup dry bread crumbs
2-ounce jar diced pimento, drained
15- to 20-ounce can baby peas, drained
    Heat oil and stir in mustard, then bread crumbs and pimento. Fold in peas and heat gently. Serves 4 as a side dish. To make it a vegetarian main dish, add a can of tuna.

Homemade snacks are healthier and more economical. Make a big batch of one of these gorps and divide into snack bags to carry in a pocket. Create A Gorp.
Bonus Recipe
Slow Cooker French Dip 
3-pound boneless beef roast, excess fat removed
28-ounce carton of low-sodium beef broth
1 packet dry onion soup mix
12-ounce bottle of beer
1 tablespoon Worcestershire sauce
    Put everything in the cooker and cook 8 hours on Low or 6 hours on High. Remove the beef,  slice it and make sandwiches using crusty French rolls. Serve juices in individual cups for dipping. Serves 8.
    Pressure cooker method: Put everything in the pressure cooker and cook 20 minutes at full pressure. Let pressure return to normal.
    Kettle method: put everything in a covered kettle, bring to a boil on the galley stove and reduce heat. Cook, covered, 1 hour or until beef is fall-apart tender.

Friday, January 13, 2017

Seas the Day with Easy Recipes for Boating

blog copyright janet groene, all rights reserved. To ask about rates for one ad, one year, all seven Groene sites, email janetgroene@yahoo.com


This weekly blog can be auto-sent to your Kindle each week by subscription from Amazon. Free trial.


















Galley Recipe of the Week
 Good-as-Gold Apricot Pie
   
28-ounce can of cans apricot halves
1 sleeve of buttery round crackers
1 stick of butter, melted
1/2 cup packed brown sugar

1. Using your hands, crumble the sleeve of crackers. Put half in a buttered pie pan. Spread in an even layer.   Drizzle with half the butter and let soak in for a few minutes.
2.  Empty the can of apricots, with 1/2 cup juice, into the pan . Arrange the fruit in an even layer over crackers. 
3.  Sprinkle with brown sugar.  Top with remaining crackers and drizzle with remaining butter.   Cover with foil and bake 15 minutes at 350 degrees. Remove foil and bake 10 minutes more or until the top and bottom are crusty and golden.  Serves 6.
Skillet method: Proceed as above using a heavy, buttered skillet. Cook, covered, over low-medium heat until it’s moist and bubbly and crusty on the bottom. The top will not brown. 

Tips for the Boat Cook

  * Water bottles with carabiner clips can be useful for more than water And you can hang them handy almost anywhere.  Use one for waterproof storage of matches or pills, another for shampoo or body wash to take to the marina showers.  Use one for an easy pour,  bug--proof sugarbowl.

.* Save the ribbed tops of worn out socks to slip over glass jars. They will ride more quietly and won’t break except in extreme circumstances. (I’ve never had a problem in seas as high as 20 feet.) If breakage does occur, glass shards are contained within the sock.
   


Pantry Recipe of the Week
Each week we present a recipe that requires no fresh food at all. For more recipes and how-to on provisioning your boat with pantry foods for the long haul and emergencies., see Survival Food Handbook.     


Sweet Potato Soup for One
Hey there, single-hander.  How about a hot and hearty bowl of soup? Small jars of baby food are the easy way have purees on hand.
2/3 cup water
1 bouillon cube (vegetable, chicken or beef)
1 jar pureed carrot baby food (4 ounces)
1 jar pureed sweet potato baby food (4 ounces)
Curry powder to taste


    Bring water to a boil and stir in bouillon to dissolve. Stir in baby foods, heat through, and stir in curry powder to taste. It’s smooth enough to drink from a mug or sprinkle it with chowder crackers and spoon it from a bowl. Makes 1 ½ cups soup. 




Homemade and healthier snack recipes to make in a big batch, then package by the cupful for your pocket. Never be without a nosh on board, in the dinghy or on the beach. See Create A Gorp.
Bonus Recipe
Olive Oyl Cake
    The girlfriend of Popeye The Sailor Man inspires a galley recipe that doesn’t require an electric mixer or tiresome hand mixing.

1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
Pinch salt
2/3 cup sugar
    Put dry ingredients in a clean bag.
2/3 cup olive oil
3 eggs
½ cup orange juice, pineapple juice or white grape juice
1 teaspoon orange, almond or lemon flavoring


    Whisk wet ingredients together until well blended, then mix in dry ingredients until everything is evenly moistened. Do not over-beat.  Put in a greased baking pan or pans, filling no more than 2/3 full. Bake at 350 degrees about 30 minutes or until the cake is firm and pulling slightly away from the pan.
    To serve, sprinkle with powdered sugar or top with fruit, pudding or sauce.
Stove-top Method: Proceed as above and pour batter into a greased, heavy 10-inch skillet. Cover tightly and cook over low-medium heat until it’s firm to the touch and edges pull slightly away from the pan.