Friday, May 12, 2017

Boating Meals Made Easy

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 Janet Groene's Survival Food Handbook is a guide to stocking the boat and emergency pantry with supermarket foods. No high-priced survival rations required.




 Galley Recipe of the Week
Vegetables Polonaise
    This simple crumb topping enhances any vegetable dish. It’s especially welcome when you’re at sea for long periods, eating a lot of canned vegetables.

1 stick butter
About 1 cup dry bread crumbs
About 2 tablespoons minced parsley OR
1 tablespoon dried minced parsley
1 or 2 hard-cooked eggs, mashed with a fork   
    Melt the butter in a small, nonstick skillet and stir in bread crumbs over medium heat until toasty. Fold in parsley and mashed egg. Toss with cooked, seasoned vegetables or sprinkle on top. Makes 1 cupful.




Pantry Recipe of the Week

Each week we present a recipe that requires no fresh ingredients. Emergencies happen, even on day sails. Keep an ample pantry.

Rice and Tuna Hot Dish
8 ounces canned or pouch tuna, drained
4 cups water (including any juice from tuna)
4 cups instant rice
1 can condensed cream of celery soup
Small can (2/3 cup) evaporated milk
Small jar diced pimentos, drained
1 tablespoon dried parsley
1 cup crushed cheese crackers
2 tablespoons vegetable oil


    Bring liquid to a boil, stir in rice, cover and set aside for 7-10 minutes while rice absorbs the water. In a bowl whisk soup, milk, pimentos and parsley. When rice is tender, stir in tuna and the soup mixture.  Heat gently. In a small, nonstick skillet, heat cracker crumbs with oil until toasty. Sprinkle over dish just before serving.
   
Tips for the Boat Cook


    * To grill asparagus, think Kon Tiki. Arrange 6-8 spears of asparagus to make  rafts, then run two skewers through them, port and starboard. Spray with olive oil, sprinkle with herbs, grill. 


    * Marinate sausages, such as brats,  in hard cider. Drain. While they grill, boil cider with a little grainy mustard until it reduces to syrup. Drizzle over sizzled sausages.

    * Best dessert yet. Spread flour tortillas with Nutella. Add sliced bananas, brown on both sides, cut in wedges. 


    * Make mystery sauce for baked potatoes, fish or omelet. Stir 1 tablespoon drained capers and 2/3 cup chopped, drained salad olives into a pint of sour cream. 


    * Thinly slice large scallops and stir-fry in butter. Drain and toss with lots of chopped, crisp vegetables and Italian dressing to taste. Serve on a bed of shredded lettuce. 


    * Make a batch of French vanilla instant pudding and fold in a diced pear and 3 or 4 chopped coconut macaroons.


    * Fresh garlic is always best. When using powdered garlic or garlic granules, bring out the flavor by mixing with a little  water, then heat in melted butter.


    * When stocking emergency foods, keep in mind that you may be short on water or cooking fuel. Have at least some supplies that are ready to eat plus things like instant rice that cook quickly.

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

Bonus Recipe
Muffuletta Mix
    With a jar of this tasty olive relish in your reefer you can make the famous New Orleans street food known as Muffuletta. It’s a sandwich made with meat and cheese (usually a mixture of deli meats including spicy salami plus a cheese such as smoked provolone.)  What makes it unique is this tasty olive mix.

1 cup each stuffed olives, black olives, giadiniera
1 teaspoon minced garlic
1 teaspoon each dried basil, oregano, salt
1/4 cup olive oil

    Chop fine or pulse in a food processor.  Keep cold. Makes 3 cups. Assemble sandwiches on bread or rolls spread with mayonnaise and mustard. Add meats, cheese and olive mix. Wrap in foil and heat on the grill, in the oven or in a covered skillet.

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