Friday, March 17, 2017

SEAS-onal Recipes for Boating

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Galley Recipe of the Week
Shortcut Tortilla Soup
    Store-brought broth and canned tomatoes are the shortcut here. There are no shortcuts to the most important step. The vegetables should be cooked to a rich, mahogany brown. Don’t add salt if you’ll be serving it over salty chips.

3 ribs celery, diced
Large onion, diced
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 quart carton beef, vegetable or chicken stock
1 cup water
14.5-ounce can diced tomatoes with green pepper and onion
10-ounce can Rotel flavored tomatoes (hot, medium or mild)
1 teaspoon each chili powder, ground cumin, dry basil, oregano

    Cook celery and onion in hot oil until they are tender and very dark. Add garlic towards the end because it burns easily. Scrape up dark bits because they are the flavor secret to this soup.  Add broth, water, tomatoes and flavorings. Cover and simmer over low/medium heat to blend flavors. Ladle over  tortilla strips, chips, Fritos or Doritos. Garnish with lime wedges. Serves 4 to 6.

Pantry Recipe of the Week
    Stored provisions are insurance. These weekly recipes are made with stowed foods. Janet Groene’s Survival Food Handbook  is about provisioning with shelf-stable  supermarket foods. No high-priced survival rations needed.

Sesame Noodle Chicken Salad
    To make this a vegetarian dish use diced, extra firm tofu instead of the chicken. Watch use-by dates, especially for tofu.

16-ounce package thin spaghetti
1/4 cup dried onion bits
1 tablespoon dried parsley flakes
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup olive oil
2 tablespoons finely chopped candied ginger
2 tablespoons each dark sesame oil and Asian style garlic-chili sauce
2 cans, 10 ounces each, chunk chicken, broken up
Toasted beige or black sesame seeds (optional) 


    Cook the spaghetti and onion in boiling water including any juice from the chicken.  Drain and stir in remaining ingredients.  Sprinkle with sesame seeds. Serve warm or cold. Serves 6.

See more of Janet’s galley-ready recipes at http://www.CampAndRVCook.blogspot.com  

 

Boat Cook Tips


    * Make “spudnuts”. Stir ½ cup dry potato flakes into a package of hot roll mix. Complete the mix, adding an extra tablespoon of water. Deep-fry in hot oil by the tablespoon. When they are puffy and golden on all sides, drain on paper towels and sprinkle with cinnamon sugar or powdered sugar.


    * When you need rich milk for a chowder recipe, mix 2/3 cup dry milk powder per cup of water. Stir well and let it steep for two or three hours before using.    


    * Make or buy slice-and-bake cookie dough and keep it in the reefer to bake a few each day in the toaster oven. 


    * When making one of those overnight “strata” recipes (layers of bread, eggs, sausage) try using stuffing mix instead of stale bread. 


    * Now that matchstick carrots are available in packages, it’s easy to make carrot-raisin salad. Toss with French dressing instead of mayonnaise for extra sweetness and golden color. 


    * Lots of leftover juice after the pickles are gone? Bring it to a boil and pour over tightly packed raw vegetables such as cauliflower florets. Chill overnight and eat the next day.


Bonus Recipe
Cold Oven Snowballs
    The healthier the cereal, the healthier these poppers will be.

 
1 ½ cups ready-to-eat cereal such as bran flakes
½ cup raisins
1 cup pecan meal or other finely chopped nuts
1/4 cup nonfat dry milk powder
Powdered sugar or flaked coconut
½ cup each peanut butter and honey
    Put the cereal in a freezer bag and crush it with your hands. Add raisins, nuts and dry milk. Jostle the bag to mix well. In a large bowl mix peanut butter and honey. Dump in the dry ingredients and mix well. (I put on a disposable plastic glove and mix by hand.)
    Firm into small balls and roll in powdered sugar or coconut. Makes 12 to 15 snowballs.

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