Easy Meals for Breezy Boating

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Party hearty. When you need a big recipe for a potluck go to Janet Groene's  Potluck Recipe of the Week at http://bit.ly/1vGHot 

Galley Recipe of the Week
    With this classy sauce you can turn an everyday meal into a party. Serve it over plain cookies or cake, pudding, toaster waffles, fresh or canned fruit or ice cream. Make it different each time by changing the liqueur: Cherry Heering, Triple Sec, butterscotch schnapps, etc. Yum!
 Booze ‘n Butter Sauce
1 stick butter (no substitutes)
1 cup packed light brown sugar
1 cup heavy cream
½ cup liqueur
    Boil butter, sugar and cream together four minutes. Remove from heat and let cool 2 minutes. Stir in liqueur. Serve warm. Makes about 2 cups.

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Pantry Recipe of the Week
    This recipe is made with no fresh foods at all unless, of course, you have them on hand. Such recipes are ideal for emergencies and for voyaging without refrigeration.
Seafood Polenta
    This recipe makes four large servings, so cut it in half for a smaller crew. Leftovers don’t keep without refrigeration. Use one type of seafood or a mixture such as half shrimp, half crab. It’s also a good recipe to use when you have a small catch and need to stretch it to feed four or five. 

1 cup yellow cornmeal
1 teaspoon salt
1 teaspoon dried Italian seasoning (or half basil, half oregano)
1 cup cold water
3 cups boiling water
2 tablespoons dried diced onion
2 tablespoons olive oil
Small can sliced mushrooms, drained
About 1 1/2 cups drained, canned seafood e.g. tuna, salmon, crabmeat, shrimp, minced clams
Grated Parmesan cheese

    In a bowl combine cornmeal, salt, seasoning and cold water. In a saucepan bring 3 cups water to a boil and stir in cornmeal mixture with onion and olive oil. Cook, stirring, about 15 minutes or until cornmeal is thick and creamy. Stir in mushrooms and seafood and spoon onto serving plates. Sprinkle with Parmesan.
    Cook’s note: this can also be made with salt fish that has been soaked and de-salted according to package directions. Omit salt from cornmeal mixture. Sometimes I add a small, well drained can of diced chilies.

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Sailors Love Healthy Meals, Easy Recipes

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Crustless quiche cooks in your slow cooker. Make it meaty or vegetarian. 

Galley Recipe of the Week

    Do you dote on your slow cooker? Many boat cooks do, even when they are at sea and must use a generator or inverter. Here is a clever crustless  quiche recipe that will be ready for you at the end of the sailing day. To make it a vegetarian dish, use imitation bacon bits or none at all.

No-Crust Quiche

Butter or nonstick spray

3 cups canned or cooked vegetables*

Small onion, finely chopped

2 tablespoon real bacon bits

6 eggs

2 tablespoons flour

1/4 teaspoon nutmeg

12-ounce can evaporated milk

Water

1 cup grated Parmesan cheese from a jar

    Generously spray or butter the slow cooker and scatter the well-drained vegetables. Sprinkle with bacon bits. In a bowl whisk eggs, flour and nutmeg. Add enough water to the milk to make two cups. Stir into the eggs with the cheese and pour over the vegetables. Cook 90 minutes on High or until the quiche is “set” as for custard.

*Go for a colorful medley, preferably law-starch veggies rather than the “mixed vegetables” that contain a lot of potatoes and corn. 

Cook’s note: To remove, cut the quiche in portions and run a knife around the edges. Then remove with a flexible spatula.

   

See more of Janet Groene’s galley-recipe recipes at CampAndRVCook.blogspot.com

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Pantry Recipe of the Week

    No fresh foods? No problem with these recipes made 100% from shelf-stable foods.

Peanut Butter Batter Bread

    Even if you have nothing else to eat on night watch, chunks of this hearty bread will see you through. It’s also good with a light supper of soup or a salad. Butter it with peanut butter, butter, cream cheese or jam,  or drizzle it with honey.

2 cups flour

2 teaspoons baking powder

1/3 cup sugar (optional)

½ teaspoon cinnamon

3/4 cup peanut butter

1/4 cup canola oil

1 cup milk

2 raw eggs or equivalent

    Dump dry ingredients into a bag to mix them. Set aside. In a bowl whisk peanut butter, oil, milk and eggs until well mixed. Mix in dry ingredients and spread batter in a greased pan. Bake at 350 degrees 75-90 minutes or until loaf is firm and a toothpick plunged in the middle comes out clean.    

    Bread will be tender, so cut it in chunks to serve at once or wrap it overnight for easier slicing.

Cheap eats when you’re in a strange port? Look up a church supper, synagogue bake sale or church festival.  Nice folks will welcome you, you’ll help a good cause, you’ll eat well for a small price and you’ll gain insight into a hometown’s heart. See ChurchSupper for news of church suppers plus a delicious recipe for your galley or potluck.

Cooking in Boats for Hungry Sailors

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Cruise the Bahamas, where 600 islands sit in an azure sea clear as crystal

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Pantry Recipe of the Week
    Each week cookbook author Janet Groene develops a recipe exclusively for this blog using only ingredients you can keep on hand for months, perhaps even years. No fresh foods required unless, of course, you have them anyway.
Cajun Blackened Chicken
    When you are out of fresh foods, here’s way to have the next best thing to blackened chicken.

2 cups canned or reconstituted chicken, drained if necessary
2 eggs or equivalent in reconstituted eggs
½ cup dry bread crumbs
1 teaspoon Cajun seasoning
Oil for frying
   
    Break up canned chicken in a bowl and stir in eggs, bread crumbs and seasoning. Form into four patties. Get oil very hot and fry patties until they are firm and dark, crusty brown.
Cook’s note: don’t use cooked, freeze-dried eggs. Use eggs that require cooking after they are reconstituted. Did you know that fresh eggs can keep for weeks without refrigeration? Email me.


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Galley Recipe of the Week
Laminated Breakfast Lay-Up
For each serving:
3 pancakes (homemade or use toaster pancakes)
2 large strawberries, sliced thin
½ banana, sliced thin
1 slice canned pineapple, drained
1/4 cup pancake syrup
½ cup vanilla yogurt
    Microwave method: put a pancake on the plate, top with sliced strawberries. Add a pancake and top with sliced banana. Add a pancake and top with a slice of pineapple. Drizzle with syrup and nuke 1 minute on High. Top with yogurt and serve.
    Oven method: place stack(s) on a greased pan and bake at 350 degrees 10 minutes or until warmed through. Drizzle with heated syrup and top with yogurt.
    Toaster oven method for one: Line a toaster oven pan with nonstick foil and spread with pancakes and fruit. Bake at 350 degrees in the toaster oven for 5 to 10 minutes or until heated. Assemble as above, drizzle with warm syrup and top with yogurt.

Subscribe to Janet Groene’s weekly galley blog blast for your Kindle. Each week she develops a galley recipe and a potluck recipe for her Camp And RVCook blog. Sign up  at  http://tinyurl.com/7j354zo

Sailors Eat Hearty With These Recipes

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Take a kid boating and you'll have a friend for life
photo copyright janet groene

Pantry Recipe of the Week
    Each week cookbook author Janet Groene develops a recipe exclusively for this blog using only ingredients you can keep on hand for months, perhaps even years. No fresh foods required unless, of course, you have them on hand.

Don't leave the dock without the Diet Detective book show at right

Cajun Blackened Chicken
    When you are out of fresh foods, here’s how to have the next best thing to blackened chicken.
2 cups canned or reconstituted chicken, drained if necessary
2 eggs or equivalent in reconstituted eggs
½ cup dry bread crumbs
1 teaspoon Cajun seasoning
Oil for frying
    Break up canned chicken in a bowl and stir in eggs, bread crumbs and seasoning. Form into four patties. Get oil very hot and fry patties until they are firm and dark, crusty brown. Serves 4.

    Cook’s note: Freeze-dried eggs come in two types, those that need cooking after water is added and those that are ready to eat after adding hot water. For this recipe, use eggs that reconstitute to raw, not cooked.   

Have you seen Janet's pro and con comments about boat and galley products at Galley Shop? If you like a product, order right from the site.

Galley Recipe of the Week
 Breakfast Lay-Up
For each serving:
3 pancakes (homemade or toaster pancakes)
2 large strawberries, sliced thin
½ banana, sliced thin
1 slice canned pineapple, drained
1/4 cup pancake syrup
½ cup vanilla yogurt
    Microwave method: put a pancake on the plate, top with sliced strawberries. Add a pancake and top with sliced banana, Add a pancake and top with a slice of pineapple. Drizzle with syrup and nuke 1 minute on High. Top with yogurt and serve.
    Oven method: place stack(s) on a greased pan and bake at 350 degrees 10 minutes or until warm. Drizzle with heated syrup and top with yogurt.
    Toaster oven method for one: Line a toaster oven pan with nonstick foil and spread with pancakes and fruit. Bake at 350 degrees in the toaster oven for 5 to 10 minutes or until heated. Assemble as above, drizzle with warm syrup and top with yogurt.


Subscribe to Janet Groene’s weekly galley blog posts for your Kindle. Each week she develops a galley recipe and a potluck recipe for her Camp And RVCook blog. Subscribe at  http://tinyurl.com/7j354zo

Free Boat

Seeking wealthy individual or dedicated group to restore 1919 Tumpy yacht, one of the nation's oldest. Now lying Satsuma, Florida, free to good home.  If she isn't saved soon, yard will have to scrap her. Cut and paste this URL  Boneyard Boats, http://www.boneyardboats.com/Archives/0047_Spring_2010/1919_MATHIS_TRUMPY_52/

Easy Recipes for the Galley Chef and Boat Cook

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 Celebrate dried beans, peas and lentils in all their sizes, colors, types and flavors and you'll never get tired of them.
photo copyright janet groene

Have you seen Janet Groene’s pro and con comments on various gear for the boat? See her current finds at Galley Shop.

Pantry Recipe of the Week
    Each week we present a recipe that can be made without any fresh foods at all. Make them part of your planning for voyaging, emergencies or “cook’s night out” convenience.
    If you don’t know how to keep eggs without refrigeration, email janetgroene@yahoo.com.  If you're using dried eggs In this recipe, use eggs that require cooking after they are reconstituted. They “set” in baking and hold the loaf together.

Turkey Mini-Meatloaf
2 cans, 10-ounces each, chunk turkey
3 raw eggs or equivalent
1 1/2 cups coarsely crumbled whole wheat crackers
1 packet dry onion soup mix
Optional sauce:
8-ounce can tomato sauce
1 teaspoon dried parsley
1 teaspoon garlic powder or granules (not garlic salt)
Juice from turkey
1 tablespoon cornstarch or instant blend flour (e.g. Wondra)
    Drain juice from the turkey and set it aside.  In a bowl mash turkey, breaking it up while adding eggs, cracker crumbs and soup mix.
    To make sauce: Stir tomato sauce into pan juices with parsley and garlic. Stir cornstarch or flour into turkey juice until smooth, then stir into tomato sauce mixture over medium heat, stirring until it thickens. Serve over turkey meatloaf.
    Stovetop method: Form meatloaf mix into a loaf  and place in a cold, greased, heavy skillet. Cover and cook over low-medium flame until it’s crusty brown on the bottom,  firm,  and registers 160 degrees on an instant-read thermometer. Let stand a few minutes, then remove to a cutting board and make gravy in the same skillet.  After loaf has cooled 10 minutes, slice  in six to eight portions.
    Oven method: Place meatloaf mixture in a greased pan and bake at 325 degrees until it's firm and reads 160 degrees in the center.
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A tip for the galley cook: Because raw eggs “set” in cooking they’re your answer for making meat or fish patties from canned , cooked or reconstituted meats, fish or meat substitutes.

Galley Recipe of the Week

Scalloped Scallops
I pound bay (small)  scallops
1/2 stick butter, divided
Small can or jar sliced mushrooms, drained
2 tablespoons cornstarch or instant blend flour (e.g. Wondra)
12-ounce can evaporated milk
Water
1 teaspoon Worcestershire sauce
1 teaspoon deli-style grainy mustard
½ cup dry bread crumbs
    Drain the scallops and fry in half the butter, gradually adding mushrooms until nicely browned. Add water to evaporated milk to make 1 2/3 cups and stir in flour or cornstarch. Stir into scallops, stirring over medium heat and adding Worcestershire sauce and mustard until it thickens.
   In a small, nonstick skillet, brown bread crumbs in remaining butter.  When scallop mixture thickens, spoon it over a base such as baked potato, polenta or noodles and sprinkle with toasted bread crumbs.  
 Upcoming marina potluck? Check out Potluck Recipe of the Week at  CampAndRVCook.