Friday, January 20, 2017

Small Boat, Small Galley, Big Meals

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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


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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.

Friday, January 6, 2017

Easy Sailing Recipes for Boat Cooks

Blog copyright janet groene, all rights reserved. To ask about the rate for your ad, one link, one year (52 weeks), all seven Groene sites email janetgroene@yahoo.com.


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Galley Recipe of the Week
Raspberry Steak Salad
    One London Broil makes two meals. Grill two pounds of London Broil and serve half of it tonight with baked potatoes and grilled vegetables. Chill the rest to make this salad tomorrow. 

 
1 pound grilled London Broil, thinly sliced
4 Roma tomatoes, cut in bite size
2 cups fresh mushrooms, sliced
Small head lettuce, torn in bite size
3/4 cup bottled raspberry vinaigrette dressing
1/4 cup raspberry jam
½ cup sunflower nuts


    Put sliced steak, tomatoes, mushrooms and lettuce in a salad bowl. Whisk together dressing and jam, pour over salad and toss to mix well.  Sprinkle each serving with sunflower “nuts”. Serves 4 as a main dish.

See more of Janet Groene’s shortcut recipes for a small galley at http://www.campandrvcook.blogspot.com
Take pocket snacks for beach combing, fishing, hiking, night watch. Make a big batch, then package in portions to carry with you. Easy recipes at Create A Gorp.

Boat Cook Tips of the Week
    * When reefer space is very limited, don’t waste it with things that don’t have to be kept cold such as apples, potatoes, eggs,  jellies and jam, high-acid condiments such as ketchup, some cheeses and sausages and so on.


    * Here is a cooler that can stand the gaff. Drag it, sit on it, lash to the deck in all weather or throw into the dinghy. It’s incredibly well insulated and tough as nails. 


    *
In some areas of the world, freshness is in question. Also, eggs may not have been checked for specks of blood, which may not be harmful but look icky. Don’t take a chance of contaminating an entire recipe with one bad egg. Break eggs one at a time into a cup or bowl. Look, smell, then add to the pan or recipe. 

    * Slim to stow and easy to wipe clean, these tough silicone 
non-skid place mats come in kicky colors and they also protect the galley table from hot dishes.


    * Make raisins more interesting in recipes by soaking them in different liquids each time. Depending on the recipe (desserts, pancakes, picadillo,  raisin sauce for ham) you might soak them in apple juice, green tea, butterscotch schnapps, rum or root beer. 


Pantry Recipe of the Week
    No fresh ingredients are needed for this pantry recipe. For more recipes made with supermarket foods that keep for months, see my Survival Food Handbook.  No high-priced survival rations needed to make real meals for real people using supermarket staples. 

Cranberry Pudding

2 cups biscuit mix
½ teaspoon cinnamon
1/3 cup milk
1 egg or equivalent
1 can whole berry cranberry sauce
2 tablespoons butter or butter-flavor shortening 


    Set the oven to 350 degrees and grease a 9 X 13-inch pan. In a bowl, whisk egg and milk, then mix in cinnamon and biscuit mix to moisten evenly.  Use a fork to mash the cranberry sauce into the dough. Scrape dough into the pan and top with bits of butter. Bake 45 minutes or until pudding is lightly browned and pulling away from sides of the pan. Pudding will be moist. Serve with vanilla sauce, whipped cream, whipped topping or vanilla yogurt. Makes 9 to 12 dessert portions. 

Stovetop method: grease a heavy 10-inch skillet and add dough. Cover tightly and bake over low-medium heat until it's firm to the touch and shrinks slightly away from edges of the pan. 


Bonus Recipe    
Mainly Mushrooms and Rice
    Minimal meat and a lot of mushrooms add up to a hearty, one-pot meal for eight.
   
1 pound pork or turkey bulk sausage (hot, mild or medium)
2 tablespoons vegetable oil
Large onion, diced
1 teaspoon minced garlic
1 green sweet pepper, seeded and diced (optional)
1 pound fresh mushrooms, cleaned and sliced OR
Canned, sliced mushrooms
4 cups water
2 cups rice
Salt, pepper


    In a large kettle,  fry out sausage in hot oil. Break up sausage and continue stir-frying while adding garlic, sweet pepper and mushrooms. When vegetables are crisp-tender, add water and bring to a boil. Stir in rice, cover, reduce heat and cook without stirring 20 minutes for white rice or 30 minutes for brown rice. Adjust seasonings. Serves 8.
 

Friday, December 30, 2016

Seaworthy See-worthy Recipes for Boat Cooks

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 blog is available for Kindle by subscription. Amazon auto-sends each week to your device. Try it free



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







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

Fruit Salad Cake

Each week we provide a recipe made 100% from the shelf, no fresh foods needed. More recipes of this type?. Survival Food Handbook is a guide to choosing and using supermarket staples for emergency meals on board your boat or at home.  No high-priced survival rations needed. Book also has tips on all emergency food situations, how to provision for a long voyage, how to clean up after a flood or fire and much more. 

This moist bread or cake  keeps up to a week in the reefer, longer in the freezer and maybe forever if you keep it soaked in rum. The fun part is to choose different fruits or combinations each time. 

3 cups dried fruit (diced pitted dates, snipped apples and apricots, dark and golden raisins, dried cherries, pineapple, mango, cranberries, etc.)

2 cups water
1 cup brown sugar
1 stick butter 
3 cups flour plus more for pans
1 tablespoon pumpkin pie spice or apple pie spice
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
Set the oven for 325 degrees. Generously grease and flour two loaf pans, each about 9 X 5 inches.
If pieces of fruit are large, cut them up. Bring water, sugar and dried fruit to a boil. Cover and reduce heat. Simmer 20 minutes. Remove from heat and stir in the ½ cup shortening until it melts. Set aside. 
In a mixing bowl whisk together flour, soda, salt and spice. Fold in fruit mixture, then nuts. Bake about 90 minutes or until a wood skewer stuck into the middle comes out clean. Remove loaves from pans, cool until lukewarm, them wrap in plastic or waxed paper to “season” several hours or overnight. This makes slicing easier. 

Ashore, afloat and on night watch, always have a nutritious snack in a pocket. Find recipes for affordable homemade trail mixes, some sweet and some savory, at http://www.createagorp.blogspot.com

Boat Cook Tips

* We don’t use detergent when cleaning iron cookware because it ruins the nonstick “seasoning”.  Yet pots get cruddy and here’s the answer. Chain mesh is coarse enough to scrub away the crusty build-up but links are open enough to rinse clean with a quick dunk. 
  
* Pasta for pasta salad can be cooked ahead, tossed with dressing and chilled for later combining with salad ingredients. Ditto rice, quinoa, barley, farro and other whole grains. All of them make excellent cold salads. 

* If you use a mug as a catch-all for pencils and other oddments, clip a caribiner to the handle and use it to hold rubber bands or paper clips.  

Galley Recipe of the Week
Fried Tomatoes with Sausage Gravy
What a great supper dish this makes, all from one skillet. Homemade fried tomatoes combine with ready-made sausage gravy. Complete the meal with hot biscuits and honey.

2 or 3 firm red or green tomatoes
1 egg
1 tablespoon water
½ cup flour or cornmeal
Salt, pepper
Butter
Vegetable oil
1 packet sausage gravy mix
Milk or water
Slice tomatoes and arrange on paper towels to drain excess moisture. Beat the egg and water until frothy and dip tomato slices, then dredge in seasoned flour or meal. Start with a tablespoon of butter and a tablespoon of oil, melted, and fry tomatoes until crusty on both sides. Add more butter and oil as needed. Working quickly, remove tomatoes to serving plates. Then our off any excess oil and make sausage gravy in the same skillet using package directions 
Serves 2 to 3 as a dinner main dish.  

Bonus Recipe
English Monkey
When you need a light supper for two in a hurry,  this British comfort food  fills the bill for very low cost. There are many versions of this recipe, which is somewhat like Welsh Rarebit. 

1 cup bread crumbs (unseasoned)
1 cup milk
Generous pat of butter
½ cup diced process cheese
1 egg
1/4 teaspoon each salt, pepper
2 teaspoons Worcestershire sauce
Buttered toast or other base
Soak bread crumbs in milk until mushy. Melt butter in nonstick skillet and add bread crumbs and cheese. In the same bowl that soaked the bread crumbs, whisk egg, salt, pepper and Worcestershire. Stir into the skillet, cover and cook over low heat until cheese melts.   Serve over toast, mashed potato, grits, what have you.   Serves 2. 



Friday, December 23, 2016

Big Meals, Small Boat Galley

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Pantry Recipe of the Week
Each week we present a recipe that requires no fresh foods. An ample pantry is the best insurance. Survival Food Handbook is a complete planning and recipe book for provisioning at the supermarket for a voyage. No high-priced survival rations needed. book 

Chutney Salad
To save fuel I make a big batch of  rice in the pressure cooker in the morning,  serve half  with cream and brown sugar for breakfast, then use the cold leftover rice later in a dish like this one. 

1/4 cup olive oil
1 teaspoons curry powder ( more or less to taste) 
2 tablespoons red wine vinegar
4 cups cooked  rice
12- to 15-ounce can baby carrots, drained and cut in matchsticks
1/2 cup dried cranberries
½ cup broken walnuts (or more to taste)
½ cup raisins
½ cup mango chutney
In a small cup whisk oil, curry and vinegar. Gently toss rice with dressing and remaining ingredients.  Serves 4 as a main dish. 

See more of Janet Groene’s galley-ready recipes at http://bit.ly/1vGHot

Snack recipes to make in big batches and package for the pocket are found at http://www.createagorp.blogspot.com

Galley Recipe of the Week
Plenty Good Polenta

1 tube refrigerated or frozen polenta (14 to 16 ounces) OR
2 cups homemade polenta, chilled 
3 tablespoons vegetable oil
About 1/4 cup flour
½ teaspoon each salt, pepper, Italian seasoning
1 can or jar your favorite spaghetti sauce (about 3 cups)
6-ounce can eggplant appetizer (caponata)
Small can sliced ripe olives, well drained
Grated Parmesan

Slice polenta. Heat oil in a large skillet. Dip polenta slices in flour seasoned with salt, pepper and Italian seasoning and cook in the oil until it’s brown and crusty on both sides. Place on plates. Working quickly over high heat, put spaghetti sauce and eggplant appetizer in the same skillet and heat, stirring, until it’s bubbly. Spoon over polenta and sprinkle with sliced olives. Pass the grated cheese. Serves 4 to 6. 

Bonus Recipe

Italian Wedding Soup Hotpot
Canned soup is a shortcut ingredient but it  must be beefed up to make a serious meal. 

3 cans condensed Italian wedding soup
2 soup cans water
10-ounce package frozen chopped spinach, thawed and squeezed dry
12-ounce package small meatballs, thawed
½ cup dry red wine
Water or broth (optional)
Grated Parmesan cheese

In a large saucepan place one can of condensed soup and two cans of water Stir in spinach.. Bring to a boil, cover, reduce heat and simmer 5 minutes. Add meatballs, wine and the two remaining cans of soup. Stir gently and heat through.  Add more water or broth to taste. Spoon into shallow soup plates and pass the cheese shaker. Serve with crusty bread. Serves 4 to 6.

Friday, December 16, 2016

A Tide of Easy Boating Recipes

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




Read this blog each week on your Kindle. Amazon sends it to your device automatically by subscription.
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 Save fuel, be safer. Have everything ready before lighting the galley stove. Then give it your full attention. 




 
Galley Recipe of the Week
Skillet Scalloped Oysters
½ stick butter
1 pint shucked oysters
1 sleeve of round buttery crackers
1 teaspoon each salt, baking powder
1/2 teaspoon each pepper, dried thyme
1 cup light cream
2 eggs
    Heavily butter a cold  skillet. Drain oysters and pick over to remove any bits of shell. Put crackers in a bag and squeeze to crush them. Add baking powder, salt, pepper and thyme and jostle bag to mix well.
    Put half the crackers in the skillet. Top with oysters and remaining crackers.  Whisk eggs and cream. Pour over skillet and dot with bits of remaining butter. Let stand a few minutes while crackers soak. 
    Cover and cook over low fire until eggs set and edges are golden. Serves 4.

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


Boat Cook Tips
    * Lighter, fluffier. Add a teaspoon of baking powder to your stove-top stuffing. 


    * Make nonskid place mats in any size. Buy shelf liner by the roll and cut to fit. To clean,  soak in soapy water.


    * Add a golden glow to instant mashed potatoes. Make them with chicken broth instead of water and stir in a jar of baby food carrots.


    * Even though cookies and crackers come in tins, that doesn’t mean they are “canned”.  See expiration dates and use before they go rancid. 


    * Mix 2/3 cup prepared mustard and 1/3 cup A1 Sauce and use as a sandwich spread. Good on corned beef or smoked gouda.


    * If you have a blender on board you can make your own nut and seed “butters”. Just process sesame seeds, sunflower “nuts”, peanuts, almonds, etc.  until they turn to paste. Blend in a little vegetable oil if you wish. I like my 12-volt Waring Tailgater blender. Unlike some battery-op appliances it’s full-power blender.


    * Bay leaves do not soften in cooking and are a choking hazard. Remove before serving. 


    * Grilling doesn’t get much easier, or more compact, than this George Foreman Grill. Have easy, propane grilling on even the smallest boat. 



Are you stocking the boat for a long voyage? Want to be prepared for emergencies? Will be cruising without refrigeration?  Survival Food Handbook is a guide to supermarket foods you can keep on the shelf for months, sometimes years. Make real meals for real people. No pricey survival rations needed. 


 
Pantry Recipe of the Week
No fresh foods needed. Save these recipes for voyaging,  emergencies or just for convenience.

Island  Hopping John
    Hopping John, a mixture of black-eye peas and rice plus seasonings, is an American soul food. In the southern U.S. everyone, rich or poor,   eats it at New Year’s for luck.
3 ½ cups water
1 cup dried black-eye peas, washed and picked over
1 cup brown rice
½ cup dried onion flakes
1 tablespoon dried celery flakes
1 large bay leaf
1 teaspoon Creole seasoning such as Tony Cachere’s
1 tablespoon  bouillon or base (beef, chicken, vegetable or ham-flavored)
1 tablespoon molasses, brown sugar or dark corn syrup (optional)
Small can chunk ham (optional) 

Hot sauce (optional)

    Bring water to a boil and stir in remaining ingredients. Bring back to a boil, cover, turn off heat and let stand 1 hour. Then bring back to a boil, reduce heat and simmer until peas are tender. Remove bay leaf, stir and serve. Pass the hot sauce.
    Pressure cooker method: Combine ingredients as above and bring to full pressure for 15 minutes. Let pressure return to normal on its own. 
    Solar or slow cooker method: If possible bring water to a boil first. Add remaining ingredients and cook 2-3 hours until peas are tender. If you can't heat water first, put everything in the cooker and heat as long as possible to cook peas. 



Homemade and healthier. Make your own trail mix, gorp, snacks from these easy recipes. Each makes a bit batch. Divide into snack bags for your pocket. http://www.createagorp.blogspot.com 


Bonus Recipe
Low Country Seafood Sauce
    This is my version of a classic Mignonette Sauce. It’s usually served with oysters but it’s wonderful with any seafood, hot or cold.   

                          
1 cup apple cider vinegar
1/4 cup ketchup
1/4 cup brown sugar, packed
Small onion, chopped very fine
1 tablespoon Dijon-style mustard
1 tablespoon horseradish
½ teaspoon salt
1 clove garlic, smashed

    Whisk together vinegar and ketchup in a small saucepan. Smash garlic clove with the flat side of a knife and add to the pan with other ingredients. Bring to a boil, turn off heat and discard garlic. Makes about 1 ½ cups.