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Galley Recipe of the Week
One-Pot Shrimp and Rice Alfredo
16-ounce package cooked salad shrimp, thawed and drained
2 cups water
1 chicken or fish flavor bouillon cube
1 cup long-grain rice
10-ounce jar Alfredo sauce
While shrimp thaws and drains, bring water to a boil. Dissolve bouillon, add rice and cover. Cook 20 minutes (white rice; 30 minutes brown rice) over low heat until rice is tender. Fold in Alfredo sauce and shrimp. Cover and heat over very low flame until heated through. Pass the pepper mill and/or hot sauce. Serves 4.
Survival Food Handbook is a guide to provisioning with shelf-stable supermarket foods. Whether you’re voyaging or just prepping for emergencies, this book is for you.
Pantry Recipe of the Week
Noodles and Roasted Red Peppers
Note that the package may call for much more water for boiling noodles, but use less. Just stir as necessary to keep noodles submerged.
2 cups water
4 cups medium egg noodles
About 1 cup grated hard cheese such as Parmesan
Small can of evaporated milk
8-ounce jar of roasted red peppers, drained and chopped
Salt, pepper to taste
Bring water to a boil and boil noodles until soft. Drain off about a cup of water but leave noodles sloshy. Stir cheese into noodles until it melts, then add milk and fold in peppers. Adjust to your taste by stirring in more cheese or some of the hot pasta water. Cover and heat over very low burner until it’s heated through. Adjust seasonings. Serves 4 as a vegetarian main dish or 6 as a side dish.
Never be without a substantial snack in your pocket when you are in the dinghy, on the beach or standing watch. New recipes each week at Create A Gorp.
See more of Janet Groene’s galley-savvy shortcuts in her book Cooking aboard Your RV, 2nd Edition. http://amzn.to/1NdWI4o
Tips for the Boat Cook
* Over very gentle heat, melt 8 ounces of chopped semi-sweet chocolate in 3/4 cup refined coconut oil. Pour it over a frozen bananas and it instantly forms a hard shell. Store at room temperature.
* I use this set of small, nesting, handled colanders for everything from rinsing rice to straining tea. The large one is the easiest way to serve pasta right out of the water without having to drain a heavy pot. Use it as a scoop to go from pot to plate.
* I have always loved tuck-a-corner towel holders because they take up no space. Now I found them in high quality stainless steel. They stick up with industrial strength stickum, so place carefully on a surface where you won’t want to remove them.
* Turn canned chickpeas into a crisp snack. Drain, rinse, dry. Toss with a little olive oil. Roast at 425 degrees about 30 minutes or until crisp. Toss with cinnamon sugar or sea salt. If they need re-crisping tomorrow, heat again for 5 minutes.
* Make potato salad this fast. Scrub and dice red potatoes. Boil until tender, drain and add real bacon bits, seasoned salt (I like Lowry's) and ranch dressing to taste.
* Peel the green off watermelon rind and cut the white part in strips for stir fry. It will take on the flavor of the garlic, meat, soy sauce and other ingredients.
* When you freeze soups, stew, etc. to take cruising, put it in plastic bags and put the bags in square or rectangular containers. Freeze until they are shaped for compact stacking and stowing, then remove containers.
Jury Rig Mayonnaise
Don’t discard the thick juice from canned garbanzos! Instead, stir it and save 1/4 cup to make egg-free "mayonnaise".
1/4 cup juice from canned garbanzo beans
1 tablespoon white vinegar
1 teaspoon each sugar, dry mustard
½ teaspoon sweet or smoked paprika
1 cup olive or canola oil
Mix juice, vinegar, sugar, mustard and paprika. If you have a blender or food processor, start it whirring and add the oil in a thin stream. Otherwise, whisk like mad with a balloon whisk while adding the oil very slowly. Makes 1 1/4 cups “mayonnaise”.
Janet Groene lived 10 years on the go, happily homeless. She sailed the tropics in winter and camped cooler climes in summer. See more of her easy recipes at campandrvcook.