Never miss another galley recipe. Subscribe and this blog is sent automatically to your Kindle. If you don’t have the Kindle app, get it free above right. Then get a two-week free trial.
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
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
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.
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
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.