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Galley Recipe of the Week
(Scroll down to see the Pantry Recipe of the Week)
Navy Bean Pasta
With this one-pot vegetarian recipe you don’t have to boil and drain pasta first. Saves time, water, fuel, waste. If you want to kick it up a bit, add a couple of finely chopped anchovies. For a meatier version, add a can of chunk chicken.
2 tablespoons vegetable oil
2 tablespoons minced garlic
Small onion, finely chopped
4 cups water
2 vegetable bouillon cubes
2 cups medium pasta such as gemelli, penne or medium shells
15-ounce can navy beans, drained and rinsed
2 cups coarsely chopped fresh spinach, chard or kale with stems and large veins removed
½ cup grated Parmesan cheese
Sizzle garlic and onion in hot oil just until golden. Add water, bring to a boil and stir in bouillon and pasta. When pasta is tender, stir in beans to heat, then greens until they wilt to your liking. Stir in cheese. Serves 4.
Janet Groene’s newest book is a guide to shopping the supermarket for long-term provisioning and prepping. See the Survival Food Handbook.
Tips for the Galley Cook
* Protect pointy tips on skewers and the ice pick by sticking them in compact, cheap eraser tips (see link). The tips also make a good substitute cap for tubes of glue and goo. Try them too for rubbing out smudges on plastics, fabrics and suede.
* The magic number in de-crystalizing honey is 160 degrees F. Put the jar in a pan with about an inch of water and heat.
* Soy sauce is one of my galley’s most important staples but buying the right one is a puzzle. If it’s pasteurized it doesn’t need refrigeration, say some experts, but labels may not be clear on whether it is. Also some contain wheat, so get a gluten-free variety if you cook for people with celiac disease.
* If your boat’s sink and shower drains belch stale odors, put a heaping teaspoon of baking soda in them the last thing each evening. If the problem persists you may have a vent problem in the boat’s plumbing.
* Save water. Get cleaner. Rub a foaming shaving cream on your hands, or on grubby knees and elbows to clean first. It's gentle on the skin. Then wash, shower or swim.
Pantry Recipe of the Month
This recipe uses only stowed foods. It’s a vegetarian main dish from India, delicious as is and even better with dahl and chutney. It’s also a good side dish with meat or fish. Curry powder is a personal choice. Make your own or choose from a large menu of brands from mild to fiery.
2 tablespoons ghee or vegetable oil
1 tablespoon curry powder
2 cans, 15 to 16 ounces each, sliced potatoes, drained
14.5-ounce can diced tomatoes
1 teaspoon cornstarch
Heat ghee or oil and stir in curry powder until it’s fragrant. Stir-fry potatoes until they are coated with curry and getting brown. Drain tomatoes and stir cornstarch into the juice. Add tomatoes and cornstarch mixture to the pot and cook, stirring, until it’s hot and bubbly. Serves 2 to 4 as a main dish, 4 to 6 as a side dish.
15-ounce can peaches, drained and chopped
Medium onion, chopped fine
½ cup raisins
1 tablespoon powdered ginger
1/4 cup each brown sugar and apple cider vinegar
Bring everything to a boil, stirring to mix well. Cover, reduce heat and simmer, stirring occasionally, until it’s thick and raisins are plump. Serve as a condiment with curries. Refrigerate leftovers. Makes about 2 ½ cups.