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Galley Recipe of the Week
The addition of ranch dressing mix makes all the difference in this easy one-dish meal.
2 tablespoons vegetable oil
1 pound ground meat or turkey
Medium onion, diced
1 packet ranch dressing mix
1 packet taco seasoning mix
28-ounce can of unseasoned beans (pinto, kidney or red beans)
14.5-ounce can of white shoepeg corn
14.5-ounce can of diced tomatoes
Water or tomato juice to taste
Hot sauce (optional)
Tortilla chips (optional)
In a large saucepan, heat oil and fry out meat or turkey, breaking it up and gradually adding onion. Stir in dry mixes, then undrained beans, vegetables and water to taste. Cover and simmer over low heat 15-45 minutes (for flavors to blend). Pass the hot sauce and tortilla chips Serves 4.
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Pantry Recipe of the Week
Baked Beans Italiano
Canned beans are a wise choice for the sailor’s emergency pantry. While dried beans cost less, weigh less and stow more compactly, they need long soak and cook times. And sometimes time, water and/or fuel are in short supply. Have both types of beans in your emergency food locker. In this recipe a variety of white beans is the best backdrop for the Italian look and flavor.
15-ounce can navy beans
15-ounce can garbanzo beans
15-ounce can cannellini (white kidney) beans
2 tablespoons diced, dried onion bits
1 tablespoon mixed Italian seasoning
28-ounce can diced tomatoes
2 teaspoons cornstarch
2 tablespoons tomato paste
8-ounce jar or carton of grated Parmesan cheese
Put undrained beans in a pan with onions and Italian seasoning. Drain tomato juice into a small bowl and whisk juice with the cornstarch and tomato paste. Stir into beans with tomatoes and ½ cup of the grated cheese. Cover and heat gently until it comes to a slow boil. Cover, turn off heat and let stand 10 minutes or so for flavors to marry. Sprinkle with remaining cheese. Serves 4 to 6.
Solar cooker method: Proceed as above and cook until flavors blend and sauce thickens.
Microwave method: Heat to bubbling, then let stand 10 to 15 minutes.
Oven method: Bake at 350 degrees until bubbly, sprinkle with additional Parmesan and return the oven until a cheesy crust forms on top.
Slow cooker method: 2 hours on High, 3 hours on Low. Optional: sprinkle with cheese before serving.
Boat Cook Tips
* Most recipe books report how many servings each dish provides but take them with a grain of salt. They are usually skimpy and often downright misleading. Increase portion sizes for cruising and increase them even more for racing sailors.
* Add sweetness and tang to grated carrot salad. Stir in a tablespoon or so of orange marmalade.
* No strainer is needed to drain most canned foods. Use a can opener on the lid and hold the lid in place while draining right from the can.
* Quinoa requires rinsing. A colander is OK for most rinsing and draining, and some types fold flat, but a fine mesh metal sieve is needed for tiny grains and seeds like quinoa. You’ll find many other uses for it too.
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Skinny Orange Cream
16-ounce tub of low-fat or non-fat cottage cheese
1 packet sugar-free orange gelatin dessert mix
Small can crushed pineapple, drained
10-ounce can mandarin oranges, drained
8-ounce tub of “lite” whipped topping
Mix dry gelatin dessert mix with the cottage cheese. Drain fruit and save juices for another purpose. Fold fruit and whipped topping into the orange mixture. Serve at once or chill. Makes 8 desserts or salads.
Never go hungry when you have a healthful pocket snack. My recipes make a big batch you can divide into snack bags to carry and eat anywhere. Save money, eat healthier. See CreateAGorp.