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Galley Recipe of
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
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.