Friday, April 7, 2017

Seas the Day with Easy Boating Recipes

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Galley Recipe 
of the Week
South in Yo Mouth Okra

    Do you hate okra? I thought I did too,  but this recipe changed my mind about a reviled southern vegetable.

1 pound okra
1 teaspoon each sugar, pepper, salt
1/4 cup egg white
1 cup biscuit mix
1 cup broken pecans
Oil for frying


    Trim fresh okra pods and slice ½ inch thick. Toss with salt, pepper and sugar and let stand about 15 minutes. Stir in beaten egg white and biscuit mix. Fold in pecans. 

    Heat an inch of oil to very hot, about 375 degrees and fry okra mixture by the heaping tablespoon (in batches) until crisp and golden. Remove to paper toweling. Serve hot. Makes four side portions.

 Pantry Recipe of the Week
    An ample pantry is the best insurance at sea or at the dock. Each week we present a recipe that is made entirely from pantry ingredients. See Survival Food Handbook, (International Marine Publishing), a guide to shopping the supermarket for shelf-stable foods you can stow on board for every day or emergencies. 



Casbah Chickpea Stew

½ cup chopped, dried fruit e.g. apricots, apples or  plums
1 teaspoon each cinnamon, sweet paprika
½ teaspoon each ground coriander and cumin
2 tablespoons dried, diced onion bits
1 teaspoon powdered garlic
6 cups water
4 chicken, beef or vegetable bouillon cubes
2 cans, 15 ounces each, un-drained chickpeas (aka garbanzo beans)
15-ounce can mixed vegetables, drained (optional)
15-ounce can diced tomatoes with juice
Hot sauce (optional)
    Put everything in a pot, bring to a boil, cover and reduce heat.  Simmer 20 to 30 minutes and ladle into soup plates. Pass the hot sauce. Serves 6.

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

Tips for the Boat Cook

    * Use a fork to mix equal parts peanut butter and cream cheese to spread on toast, French toast, biscuits, pancakes.


    * Stack tortillas, cut in wedges with scissors and fry in hot vegetable oil until crisp.  


    * For heavy weather serving, use deep 9 X 13-inch aluminum baking pans as serving trays. Each will hold a bowl, mug, silverware, napkin, roll or bread and a piece of fruit. They stack for easy storage. 


    * Make your own herb and spice mixes in these gelatin capsules and simply drop  into the pot. They save time and also keep herbs and spices fresh longer in damp sea air. 


    * Fancy nut butters cost a fortune. Instead, finely chop high-priced cashews, pecans, macadamias,  hazel nuts or pistachio nuts and fold into peanut butter.

Bonus Recipe
Reuben Flatbread
2 cups biscuit mix, regular or gluten free
Milk or water
12-ounce can corned beef
12-ounce package Swiss cheese, shredded
15-ounce can chopped sauerkraut, rinsed and well drained
1/3 cup Thousand Island dressing
    Set the oven for 425 degrees. Spray or grease a 9 X 13-inch baking pan.  In a bowl, stir milk or water into biscuit mix to make very stiff dough. Use the back of wet spatula or spoon to spread press dough into the pan to make an even layer.
    Scrape excess fat off corned beef and shred it up into small pieces. Scatter evenly over dough and press in lightly. Arrange kraut over corned beef and sprinkle evenly with cheese. Drizzle with dressing.
    Bake 25 minutes or until edges and bottom of  of dough are golden brown. Let cool 5 minutes, then use a serrated knife to cut in 20 portions.

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