Friday, March 24, 2017

Easy Recipes for Boating and Sailing

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Galley Recipe of the Week
Potato Masher Tomato Soup
    Make this chunky soup for  vegetarians and vegans. Hearty chunks of peasant bread complete the meal.
2 tablespoon olive oil
Medium onion, finely chopped
Medium carrot, finely chopped
Large rib celery finely chopped
2 cloves garlic, finely chopped
32-ounce can whole tomatoes
2 vegetable bouillon cubes
1 ½ tablespoons cornstarch
1 cup cold water
1 teaspoon dried, crumbled basil
Salt, pepper to taste


    In a deep pan sizzle raw vegetables in hot oil to soften them. Add canned tomatoes.  Before they get hot (they may squirt) carefully mash tomatoes with a potato masher to break into chunks. Add bouillon. Cover and simmer over low heat 10-15 minutes. Stir cornstarch into cold water and stir into the soup with the basil. Bring to a boil, cover and simmer over low heat to blend flavors. Adjust seasonings. Serves 4. 

Tips for the Boat Cook



    * When making quiche, lightly brush the crust with Dijon mustard before adding the filling.


    * Instead of butter, fold a tablespoon or two of honey into drained, cooked carrots. Then sprinkle lightly with dillweed. Works for canned carrots or fresh. 


    * Instead of dumplings, make matzo balls. Combine 1 1/4 cups matzo meal, 3 eggs and 2 tablespoons canola oil . Use wet hands to shape in walnut-size balls. Drop into boiling broth. Cover, cook 30 minutes until firm. 


    * To make beef stroganoff using tinned cream, whisk a tablespoon of white vinegar into the cream. Let stand a few minutes and stir again. Use like sour cream. 


    * To give canned spaghetti sauce more punch, add 3 or 4 anchovies, finely minced. 


    * Dice a pound cake and sprinkle lightly with Triple Sec or Cointreau.  Whisk ½ cup lemon juice into a can of sweetened condensed milk and quickly fold into the cake with a couple of cups of whipped cream or whipped topping.

Pantry Recipe of the Week
    Each week’s pantry recipe is made entirely with self-stable ingredients. For a guide to provisioning the boat with supermarket stow-ables rather than high-priced “doomsday” rations, see the Survival Food Handbook.

Tuna Sloppy Joe
10-ounce can solid pack tuna, broken up
½ cup ketchup
1 teaspoon prepared mustard
1 tablespoon brown sugar
½ teaspoon powdered garlic   
    Heat everything together and serve over biscuits, mashed potato, rice, what have you. Serves 2 to 3.

See more of Janet Groene’s galley-easy recipes at http://www.campandrvcook.blogspot.com

 
Bonus Recipe
Brawny Brunswick Stew
    This is a shortcut version of a southern favorite from Georgia, the Peachtree State. 

 
Meat from a deli-roasted chicken, cut in bite size
2 cups water
Large onion, diced
2 chicken bouillon cubes
2 cans cream style corn
1 can green lima beans, drained
14.5-ounce can diced tomatoes
Worcestershire sauce, salt, pepper, hot sauce


    Bring chicken and water to a boil in a roomy saucepan and stir in onion and bouillon cubes. Cover, reduce heat and simmer until onion is tender. Stir in corn, beans and tomatoes and simmer 20-30 minutes to blend flavors. Add seasonings to taste. Serve in soup bowls. Makes 6 hearty portions.

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