Saturday, September 24, 2016

Sail the Bounding Main with Main Meals

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Galley Recipe of 
the Week
Bean ‘n Berry Bulgur

    Serve this as a side dish for 4 or 5 people or a vegan-vegetarian main dish for 2 to 3. Fresh berries are best but you can also use craisins plumped in a little hot water. Frozen or canned berries aren't recommended.

2 tablespoons canola oil
 Medium onion, finely diced
1 teaspoon curry powder (more or less to taste)
1 ½ cups water
1 vegetable bouillon cube
3/4 cup bulgur
15-ounce can large white beans, drained
 1 cup fresh strawberries, cut in quarters
Minced parsley or cilantro


    Heat oil in a saucepan and stir-fry onion to soften it. Stir in curry powder to release its flavor. Add water and bouillon and bring to a boil. Stir in bulgur, remove from heat, cover and let stand 20 minutes. Fold in beans, strawberries and parsley or cilantro to taste. Serve warm, at “room” temperature or chilled.

Tips for the Boat Cook

 
    * Swish sliced leeks, parsley or cilantro clean by plunging  into a bowl of water, allowing sand to sink to the bottom. Change water if necessary. Shake dry and wrap in a dish towel. Keep cold and dry. 


    * When you choose an ice bucket for the boat, get well-insulated metal, not glass or plastic. Then you can use it for hot things too. Make mashed potatoes ahead and keep hot in the ice bucket, freeing a burner to fry the chops or make coffee.


    * Cut cheese the easy way with a cheese wire. It costs little, is easy to clean and it takes up almost no room in the galley.


    * If you prefer percolator coffee, this inexpensive pot brews to your liking and it doubles as an asparagus cooker. Just stand up the stalks, tips up, in a few inches of water and steam for a minute or two. 


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

Pantry Recipe of the Week
CheeZoup for Two
    This is an easy hot dish to make when you’re out of fresh food or need a quick meal in heavy weather.

15-ounce can macaroni and cheese
Small can (2/3 cup)  evaporated milk
1/3 cup water
Small can chunk ham, broken up
Small can peas, drained
Grated dry cheese such as Parmesan

    Combine everything. Heat gently, stirring to mix, until it’s heated through. Garnish with grated cheese. Add croutons if you have some. Serves 2.

Find easy recipes for snacks, trail mix and gorp to carry in a pocket, eat anywhere, any time. http://www.createagorp.blogspot.com


Bonus Recipe
Overnight Broccoli Salad
    Don’t eat this too soon. It really needs 8 to 24 hours in the reefer.

1 large head broccoli
1 bunch scallions
1/2 cup raisins
3/4 cup mayonnaise
2 tablespoons milk
2 tablespoons white vinegar
1/2 cup sugar or equivalent
4-ounce can or packet crumbled real bacon
1/2 cup sunflower seeds

    Cut up broccoli into small bites. Slice scallions. Combine vegetables and raisins.  Whisk mayo, milk, vinegar and sugar until smooth and fold into vegetables with bacon pieces.. Cover and chill overnight. Before serving, stir and sprinkle with sunflower seeds. Serves 8 as a side dish, 4 as a main dish.

Friday, September 16, 2016

A Boat Load of Galley Recipes

blog copyright janet groene, all rights reserved. This blog has been viewed more than 50,000 times. To ask about rates to place an ad or sponsor a post email janetgroene@yahoo.com



This blog is available for Kindle by subscription. If you need the Kindle app, get it free above right. Then go here for a free trial.














Galley Recipe of the Week
Bargain  “Beef” Burgundy
2 pounds turkey thigh meat, cut in bite size
2  tablespoons cornstarch
2 cups carrot matchsticks
2 medium onions, peeled and chopped
2 large ribs celery, trimmed and chopped
16-ounce can mushroom stems and pieces, drained
15-ounce can diced tomatoes with juice
½ cup burgundy or other dry red wine
Salt, pepper

    In a clean bag, lightly toss turkey and vegetables with cornstarch. Discard bag and put meat in a generously greased Dutch oven, heavy pot or pressure cooker.  Add vegetables and red wine. Stir.  Cover and cook 45-60  minutes or until meat is tender. Season to taste.  Serve over rice, noodles, mashed potato, etc. Serves 8.
    Slow cooker: 8 hours on Low.
    Pressure cooker: 10 minutes at full pressure.
    Solar cooker: Aim for 1 hour at 350 degrees, 2 hours at 300 degrees.

See more shortcut recipes at http://www.campandrvcook.blogspot.com


  
Tips for the Boat Cook
   
    * Split brown-and-serve rolls. Make little sandwiches by adding  a little peanut butter, jam, nuts, cheese, ham, sliced banana, etc. Do not over-fill. Dip sandwiches in melted butter then in cinnamon sugar. Squash in a waffle maker sprayed with nonstick and cook until toasty.  I like this non-electric waffle iron because it can be used over any stove or fire. 

    * In the days before food processors, Grandmother used a maple chopping bowl and a chopper known as a mezzaluna (half moon).  This double bladed chopper makes quick work of chopped salad, slaw, mincing, or chopping nuts.

     * When you have extra flour tortillas in stock you can turn almost anything into a meal. Wrap them around scrambled eggs, canned beef stew, peanut butter and jelly, tuna salad, ad inf. 

Pantry Recipe of the Week
Overnight Bean Salad
    When you’re out of fresh vegetables, this colorful mixture makes a good salad course. Served with chunks of cornbread or coarse peasant bread to dip in the marinade it’s also a solid main dish for vegetarians and vegans.
   
1 can kidney beans
2 cans cut green beans
1 can cut wax beans
2 tablespoons diced dried onions
½ cup each salad oil, sugar and white vinegar
Freshly ground black pepper

    Drain green and wax beans. Drain and rinse kidney beans. Put everything but pepper in a container or plastic bag and chill overnight, turning occasionally to blend flavors. Serve with a draining spoon and discard leftover marinade. Pass the pepper mill.
    Cook’s note #1: for a larger crew, add up to three more cans of beans with the same marinade.
    Cook’s note #2. If you’re on short water rations, put kidney beans in a sieve and empty green and wax beans over them. Their juices will rinse away the sludge. from the kidney beans. 

Always have a pocket full of nibbles when you’re beach combing or on night watch. See easy recipes for healthier, homemade trail mix and snacks at Create A Gorp.

Bonus Recipe
Florida Fudge
    Oranges from South Florida and pecans from North Florida make this white fudge a surefire hit. When you’re weathered in, make fudge and get out the Monopoly board.

Zest from one orange
2 cups white sugar
½ cup each light corn syrup and heavy cream
1/4 stick butter
Pinch salt
1 cup broken pecans
    Cut zest from a whole orange. Use the rest of the orange for another purpose. Bring sugar, corn syrup and cream to a boil until it reaches 235 degrees F. (118 C.) Turn off heat and stir in orange zest, then butter. Beat with a wooden spoon until it turns white and thickens. Stir in pecans. Press into a buttered pan or drop by teaspoons on waxed paper. Cool or chill. Makes about 2 pounds of candy.


Friday, September 9, 2016

Quick Recipes for the Sailor and Boater

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No, you aren't seeing double. I'm posting extra recipes this week because last week's posts, while uploaded and scheduled, did not appear. I'm in North Florida, where Hurricane Hermine was probably the culprit. 

Galley Recipe of the Week
Butterfinger Beach Party

1 large or two small angel food cakes
2 sticks butter
3 cups powdered sugar
3 to 4 cups chopped  Butterfinger candy bars
16-ounce tub of whipped topping, thawedx

    Butter or spray a large  bowl or other large container and add cake, torn in bite size bits.  Melt butter and stir in sugar. Fold into cake bits. Cool 20 to 30 minutes.  Then fold in whipped topping and candy, saving some of the candy shards to sprinkle on  top. Eat now or chill.

Janet Groene’s Survival Food Handbook (International Marine) is a guide to buying and stowing ordinary supermarket foods for cruising and emergencies. 

Pantry Recipe of the Week
    No matter how short the cruise or small the boat, spare food is good insurance. Each Pantry Recipe of the Week is made entirely from stowed food supplies.

Pork ‘n Bean Pound Cake
    This is a heavy, substantial cake to bake in one or two loaf pans, a tube pan or a 12-inch cast aluminum skillet.

1 cup sugar
2 cups flour
Pinch salt
2 teaspoons each baking soda and cinnamon
4 eggs or equivalent
1 cup vegetable oil
Small can crushed pineapple, undrained
15-ounce can pork and beans
    Grease pan(s). Dump dry ingredients into a clean bag to mix.  In a bowl, whisk eggs, adding oil and pineapple. Blend in dry ingredients, then fold in pork and beans. Put batter in the pan and bake at 375 degrees 40 to 45 minutes or until cake is firm and springy to the touch.
    Skillet method: grease a cold, heavy skillet, preferably cast aluminum Put batter in the cold skillet and cover tightly. Bake over low-medium heat 30 minutes, then check for doneness every 5 to 10 minutes until cake is brown around edges and firm to the touch.

See more of Janet Groene's shortcut recipes and tips for the small galley at http://www.campandrvcook.blogspot.com

Bonus Recipe

Wisconsin Fudge
8-ounce box of process cheese such as Velveeta
2 sticks butter
16-ounce box of powdered sugar
1 teaspoon vanilla
½ cup unsweetened cocoa powder
1 cup chopped nuts (optional) and/or
1 cup chocolate chips (optional)
    Butter a 9 X 9-inch pan. Cut up cheese. In a roomy saucepan  heat butter and cheese until smooth. Stir in sugar, vanilla and cocoa until well mixed. Fold in nuts or chips. Put in the buttered pan and cool completely. Cut in squares. 

Galley Recipe of the Week
 (Scroll down for the Pantry Recipe of the Week)
Branny Scones
   

2 cups flour
1 cup bran cereal such as All Bran
1 tablespoon each sugar and baking powder
Pinch salt
½ cup milk
1/4 cup vegetable oil
    Mix dry ingredients, then add milk and oil. Turn out onto floured paper towels and knead just until well mixed. Pat out ½ inch thick circle and cut in six wedges. Lightly oil a heavy skillet or griddle and bake scones over medium until golden on one side. Turn carefully and bake on the other side until toasty brown. Turn again and bake until toasty brown. Keep heat moderate so they don’t brown too quickly and stay raw in the middle. 

See more galley-tested recipes at http://www.campandrvcook.blogspot.com
Boat Cook Tips
    * Thaw fully cooked sausage biscuits. Whisk 8 to 10 eggs with a little cream, salt and pepper. Put in buttered skillet and arrange biscuits on top. Cover and cook until eggs are set and biscuits heated through. Cut in wedges.
    * Everyone on board should have a toilet kit. Then get an extra large, hang-up compartmented dopp kit for the galley. Fill it with gear you use both in the galley and on deck at the grill or wet bar.  http://amzn.to/2ccCImf
    * To cook a large amount of bacon, wind strips into spirals and bake in muffin tins. Remove crisp “rosettes” and drain well.
    * To make creamed chicken, tuna or, vegetables more interesting use sausage gravy mix instead of white sauce. Make mix as directed, fold in the addition of choice. Heat through.

Pantry Recipe of the Week
Celebration Sweet Potatoes
    Make a festive meal from the pantry with a canned ham and this sweet potato side dish.
Large can sweet potatoes (about 32 ounces)
Small jar maraschino cherries
Small can crushed pineapple
Small can evaporated milk

    Drain sweet potatoes and put them in a large, heavily buttered saucepan. Add cherries and pineapple with their juices. Drizzle with milk. Run a potato masher down through the mixture 4  times,  just enough to mix roughly. Cover saucepan and heat gently until heated through. Serves 6.

Bonus Recipe
Tater Tots Italiano
16-ounce package Tater Tots
2 tablespoons vegetable oil
Medium onion, diced
1 teaspoon mixed Italian seasoning
½ teaspoon freshly ground pepper
30- to 32-ounce can diced tomatoes
1/3 cup grated Parmesan cheese


    Thaw Tater Tots. Sizzle onion in hot vegetable oil in a large skillet. Stir in seasonings and tomatoes. Heat to boiling and add Tater Tots. Do not stir.  Cover and cook just to heat through. Sprinkle with cheese. Serves 6.

    

   

Friday, August 26, 2016

Galley Recipes for the Cruising Sailor

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email janetgroene@yahoo.com.




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Janet Groene’s Survival Food Handbook is a guide to stowing and using shelf-stable supermarket foods for every day as well as for emergencies on the boat and at home. Says Janet, “Food readiness doesn’t have to mean high-priced survival rations.”


Galley Recipe of the Week

Closehaul Clambake
    Pass the salt shaker and pepper mill at the table to avoid over-seasoning this in the pan. Saltiness varies depending on the clams and the crackers.

1 stick butter
1 cup mixed chopped green pepper, onion, celery
8- to 10-ounce can minced clams
Evaporated milk
1 ½ cups coarsely crumbled saltines
About 1 teaspoon Worcestershire sauce
2/3 cup liquid egg substitute OR
2 beaten eggs


    Melt butter in a nonstick skillet and swirl to coat well. Sizzle vegetables to soften.  Remove from heat. Drain clams into a measuring cup and add evaporated milk to broth to  make one cup. Spread clams in the skillet and top with crumbled crackers. Add liquid, eggs and Worcestershire and mix briefly in the pan. Cover and cook over medium heat just until set and golden brown around edges. Serves 4. 

For ten, happily homeless years, Janet Groene spent winters on a small sailboat and summers in a 21-foot camper. See more of her field-tested, shortcut recipes at http://www.campandrvcook.blogspot.com 

 
Galley Cook Tips
    * When saving broth from canned clams, pour through a tea strainer. Then check over the drained clams. They are notorious for having bits of shell.
    * Need “evaporated” milk? Mix up dry milk powder and water double strength and let stand 1-3 hours. Stir and use. (Longer steeping time improves texture.)
    * Liquid eggs or egg substitute are a time saver in the galley, eliminating the need to use a bowl and whisk when a recipe calls for beaten eggs.
    * Find a mixture of diced onion, green pepper and perhaps celery in the supermarket’s freezer department. It’s a big time saver to keep on hand if you have a freezer.
    * Silicone spatulas rock for the galley. They are heatproof, flexible but firm and, when sprayed with nonstick spray, are good for combining thicky-sticky mixtures. 


Pantry Recipe of the Week

    Ever mindful that stuff happens, we present these recipes that require no fresh food. A well-stocked pantry is the ultimate boating insurance.

Potato Chowder for One
    In the cruising community, many are single-handers. Here’s quickie soup just for you.


2 cups water
1 chicken or vegetable bouillon cube
1 tablespoon dried onion bits
½ teaspoon dried parsley
1 teaspoon cornstarch
Instant potato flakes
Small can evaporated milk
Grated hard cheese
   
    Put 1 ½ cups water in a saucepan and reserve ½ cup. Bring water to a boil and stir in bouillon,  onion and parsley. Stir cornstarch into ½ cup water and add to the pan. Add potato flakes slowly by the tablespoon, stirring over medium heat until as thick as desired. Remove from heat, cover and let steep 5 to 10 minutes. Then stir in evaporated milk to taste. Sprinkle with cheese. Serves 1.

Bonus Recipe

Florida Snowballs
    No oven is needed to make these toothsome cookies.

1 stick butter
12- to 16-ounce package chopped, pitted dates
1 cup sugar
1 teaspoon vanilla extract
2 cups crisp rice cereal
Shredded coconut


In a saucepan, melt butter and stir in sugar and dates over low heat until thick. Stir in vanilla and rice cereal. When it’s cool enough to handle, use buttered hands to make walnut-size balls and roll in shredded coconut. Arrange on waxed paper to cool and dry. Makes about 24 cookies.