Friday, February 24, 2017

Boat Cook: Bread Upon the Waters

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Galley Recipe of the Week
Ethiopian Skillet Bread
    Not quite a pancake and too thick to be a crepe, this toothsome bread (called Indera) is traditionally served with stew. Put it in a bowl and ladle stew over it or fold it to use as a scoop for eating stew.
    Some recipes call for using teff flour and for natural fermentation (up to three days) instead of yeast. Here’s my shortcut version.

3 cups self-rising flour
1 cup whole wheat flour
1 teaspoon date sugar, dark syrup or brown sugar (optional)
1 tablespoon active dry yeast
3 ½ cups warm water


    Mix in a large bowl and let stand, loosely covered, one to six hours. Stir down and whisk in additional water if needed to make a batter the consistency of heavy cream.
    Bake breads in an ungreased, nonstick skillet. Use 1/3 cup batter for a 10-inch skillet or ½ cup for a 12-inch skillet. Pour in batter, then quickly tilt pan until batter covers the bottom. Cook over medium heat. When it’s covered with bubbles and the surface looks dry, remove to a towel or rack. 




Solve the provisioning puzzle with the Survival Food Handbook. How to shop the supermarket for stowable foods. Delicious recipes for using them.

Pantry Recipe of the Week
St. Patrick’s Day Pistachio Dessert
   
1 package instant pistachio pudding
1 can pineapple tidbits in their own juice
1 can mandarin oranges
1 cup chopped pistachio nuts (or more to taste)
Green sanding sugar (optional)


    Put pudding mix in a bowl. Open canned fruit and drain off juices. Add water to juices to make 1 ½ cups liquid. Whisk 1 1 /2 cups liquid into pudding mix and fold in drained fruit. When it sets, spoon into 6 dessert dishes and sprinkle with nuts and green sanding sugar. 

Boat Cook Tips
    * For easier eating, serve stuffed mushrooms upside down. Make your favorite stuffed mushrooms. Place them filling side down on  slices of party rye topped with a sliver of Cheddar.   Heat in buttered, covered skillet until heated through and rye is toasty on the bottom. 


    * Make your favorite nacho mix with kettle cooked potato chips instead of tortilla chips for a change. 


    * Rinse canned sauerkraut and mix it half and half with strands of cooked spaghetti squash and/or frozen hashed brown potatoes. Add diced kielbasa and stir-fry in butter. Heat through. 


    * Steak rub. One tablespoon each instant coffee, brown sugar. One teaspoon each cocoa powder, apple pie spice, smoked paprika, salt, pepper. Mix well. Rub on both sides. Wait 30 minutes. Grill. 


    * Pour half of any cake batter into the pan. Top with a single layer of cinnamon graham crackers. Carefully cover with remaining cake batter. Let stand 10 minutes before baking. 


    * When making deviled eggs, use hummus instead of mayonnaise in the filling. 


    *  To substitute for one cup of corn syrup in a recipe, boil a cup of sugar in 1/4 cup water  until it dissolves. To make dark “corn” syrup, use brown sugar and 1/4 cup water. 

 
See the Gorp recipe of the Week, a pocket snack you can take anywhere and eat anywhere, at Create A Gorp.

 
Bonus Recipe
No-Bake Granola Breakfast Bars
    A relative of popular Rice Krispies marshmallow treats, this recipe has oats for whole grain fiber and peanut butter for protein. When you have to scramble early to catch the tide, just grab a cup of coffee and a couple of these squares. 
2 cups minute oats
2 ½ cups Rice Krispies
½ cup each raisins and broken nuts
½ cup each brown sugar, light corn syrup and peanut butter
1 teaspoon vanilla    


    Butter a 9 X 13-inch pan. Mix cereals, raisins and nuts in a big bowl. Bring sugar and corn syrup to a boil, then stir in peanut butter and vanilla. Pour over cereal mixture. When it’s evenly mixed, pack into the pan and let cool. Cut in squares.

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