Budget Boaters Eat on Board

Copyright Janet Groene 2025.  This blog has had more than 95,000 views. To ask about rights to reprint this content, or to  place an ad on all six Groene sites for one low rate, email janetgroene@yahoo.com

Cooking on board is the challenge. Eating on board is the reward. Liveaboards and budget boaters save money and eat better with "home" cooked recipes like these. Let's eat! 

Cold 'n Creamy Make-Ahead Wraps

Make these easy wraps ahead by the shipload and wrap individually to pass out to the cockpit underway. Chill. 

 For each 8 burrito-size wraps you will need:  

2 cucumbers, peeled and seeded

2 cans whole green beans, well drained

Half of an 8-ounce brick of cream cheese

1 cup lite mayonnaise

½ teaspoon dillweed

Optional: 2 drops hot sauce

16 thin slices good quality deli lunch meat 

Shredded lettuce or cabbage ad lib

8 burrito-size flour tortillas

This step is important. Cut cucumbers into 6-inch long, thin strips. Sprinkle with salt and let stand 30 minutes. Pat dry with paper towels. Let cream cheese soften at “room” temperature. 

Stir dillweed (and hot sauce if using)  into mayo and cream cheese. Use  to “butter” the tortillas. 

Arrange two slices meat plus portions of vegetables on tortillas and roll up, tucking in ends burrito style.  Wrap in plastic wrap and keep cold. 

(right) Be generous with the creamy spread.

SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There and out of fresh provisions.  It's written just for sailors and campers who have limited storage space.

 Whether it's fridge failure, or you're broke,  or quarantined or weathered in, stuff happens. See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets (not those expensive  doomsday rations) .  Create a three-day standby pantry for your home, boat, cabin or camper with familiar, affordable staples.

Kindle or paperback, it's a great gift idea for yourself or a friend.  https://amzn.to/3mIfryC 

 

ONE POT MEAL OF THE WEEK

One burner. One pan to wash. One great dinner.

Turkey Marengo

1 loaf hearty artisan bread, torn in bite size

20-ounce package ground turkey

1 tablespoon minced garlic

½ stick butter

1/3 cup flour

1 tablespoon mixed Italian seasoning

1 jigger brandy

8-ounce package sliced mushrooms OR

1 can sliced mushrooms, drained

28-ounce can diced tomatoes. undrained

2/3 cup dry white wine

Salt, pepper to taste

Set out six soup plates and place bread chunks in each. 

Brown and break up turkey in hot butter, gradually adding garlic. Sprinkle with flour, Italian seasoning and brandy and toss to coat. Continue stir frying over high heat while adding mushrooms. 

When everything is nicely browned and mixed, add wine and tomatoes. Cook several more minutes for flavors to blend and excess moisture to boil away. Spoon over bread chunks. Serves 6.

Marina Potluck Recipe of the Week

Peachy Breakfast Bread

Get the gang together for morning coffee and wow ‘em with this fruity bread. It’s a good coffee cake in the morning and it also makes a showy dessert. 

Large can sliced peaches

½ cup vegetable oil

1 cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

2 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

1 cup chopped nuts (optional in batter or in streusel) 

Optional Streusel Topping:

1/2 stick butter

1/3 cup each brown sugar and flour

    Cut butter into flour and sugar and sprinkle over batter. Bake. 

Set the oven for 325 degrees. Drain peaches and save juice to make fruit punch.  Chop peaches coarsely.  Put dry ingredients in a clean bag and “work” bag to mix. Whisk oil, sugar, eggs and vanilla until it’s well blended, then gradually add dry ingredients. Do not overe-beat.  

Fold in nuts and peaches. Spread in a greased 9 X 13-inch pan and bake 45 minutes or until it’s golden brown and springy to the touch. Using a serrated knife, cut in squares. Serve warm. 

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County Florida,  but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

BONUS PANTRY RECIPE

Out of fresh food? Short on time? Heavy weather?  Quarantined?  This complete,  quick, hot, one-pot meal comes from your back-up food shelf. It  heats in minutes and is easy to eat.

Creamy Cajun Chicken 

Low-sodium soups are best for this recipe. 

1 or 2 cans chunk chicken

1 can cream of chicken soup

1 can chicken gumbo soup OR

1 can chicken rice soup + small can chopped green chilies

Small can (2/3 cup) evaporated milk

Crisp Chinese noodles

Put chicken in a pan and break it up. Stir in soups, drained chilies and milk over moderate heat. Spoon over crisp Chinese noodles. 

VEGETARIAN RECIPE OF THE WEEK

Nutty Sandwich Filling

When you need a high protein sandwich filling without  meat, try this one.

2 hard-cooked eggs, chopped

1 cup grated cheese

½ to 1 cup toasted, chopped pecans or walnuts

1 rib celery, chopped fine

2 tablespoons chopped salad olives, well drained

Small sweet onion, chopped fine

About 2 tablespoons binder such as mayonnaise, sandwich spread, sour cream or ranch dressing

Optional: For an added kick, add a tablespoon of prepared horseradish or wasabi

Mix well, adding just enough binder to hold it together. Make sandwiches or wraps.  Makes about two cups. 

See more of Janet Groene’s galley-tested recipes at CampAndRVCook.blogspot.com

Questions? Comments? Recipes or tips to share? Email janetgroene@yahoo.com

Small Boat Meals, Small Budget

Copyright Janet Groene, 2025. To ask about rates to reprint this content or to place your ad on all six Groene sites for one rate, email janetgroene@yahoo.com

For cruising liveaboards,  daily life includes three meals a day plus snacks, Happy Hour (usually with company on board) and grab-and-go food for times when you can't leave the helm. Boat life means dishwashing, taking out the trash, budgeting for groceries, provisioning for the long haul. 

We rarely splurge at chichi waterfront restaurants. Our galleys are tight. Our equipment is minimal, carefully chosen, usually a compromise. Our recipes take shortcuts to save time, water, fuel, space. 

 If you’re this kind of boater, read on.

GALLEY RECIPE OF THE WEEK

Cajun BBQ and Rice

Instant rice reconstitutes to one cup cooked rice per one cup uncooked while regular rice provides about 1 cup cooked rice from ½ cup raw rice. Instant is bulkier and costs more but saves time and fuel. 

3 cups instant rice

3 cups water

1 beef or chicken bouillon cube

1 ½ teaspoons Cajun seasoning (such as Tony Chachere’s)

 14 to 16-ounce tub shredded chicken or beef barbecue (such as Lloyd’s)

Small can diced chilies, drained

14.5-ounce can diced tomatoes with green peppers

Hot sauce

Bring water to a boil and stir in bouillon cube, seasoning and rice. Cover the pot, take it off the burner and let stand 7 to 10 minutes or until water is absorbed. Over low heat, stir in barbecue, chilies and tomatoes.. Cover and continue heating over  low burner until it’s heated through.  Stir and serve. Serves 4 to 6. Pass the hot sauce.  

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

Tips for the Galley Cook

* An oldie but goodie. My supermarket still carries Dream Whip in a box. It makes a creamy topping when and where it’s needed. 

* How to make a quick,  Polish-style Krupnik hot toddy? Stir 1 cup each honey and water with 2 teaspoons pumpkin pie spice. Bring to a boil.  Remove from heat. Stir in 2 cups vodka. Serve hot in small cups or glasses. 

*The next time a recipe calls for grated cheese, substitute smoked cheese for a change. 

What to do with that okra you found in a native market? Make poppers. Leave stems and caps on. Plunge the whole pod in boiling water 3 minutes (no more!).  When cool enough to handle grasp by the stem, dip in melted butter or your favorite dipping sauce and pop into your pie hole. Throw away stem and cap.

SPECIAL REPORT: New In-Line Water Filter 

I have always recommended the use of water filters in RV’s and boats. We fill our tanks with different water on every trip. Although the water is  “safe”  according to federal standards, it can have “off” tastes, odors and even colors. They ruin your coffee, rice,  ice cubes, laundry and the way your hair feels after a shampoo. 

Now a new, in-line filter makes it easier than ever to install a slender, effective filter. Best of all at replacement time, the entire assembly is changed with only a few twists of the wrench. Almost anyone can do it. If you’ve every wrangled with installing or replacing bulky filter cartridges, you get the picture.

When I was asked to field-test the new Campbell In-Line Water Filter, I took one look and knew it was a winner. The installation in a cramped, under-sink cabinet was quick and  trouble-free. The unit is even compact enough to use on  pedestal sinks.  

As for technical specifications, this model’s MicroGuard technology reduces bacteria and viruses 99.99%, cysts 99.95%, and “forever” chemicals such as PFAS by 95% according to the manufacturer’s internal testing. Heavy metals such as lead, copper and iron are found to be reduced more than 85% by a third party independent laboratory. Best of all, it’s made in the USA. I found the complete assembly in a handy blister pack at Walmart for $110. Prices may vary where you are. 

  

 

SIDE DISH OF THE WEEK

Nutty Creamed Artichokes

Grab a can of  artichoke hearts and whip up this buttery side dish to go with meat or fish from the grill. This recipe is easy to multiply to feed company or a crowd.

Large can artichoke hearts, drained 

2 tablespoons cornstarch

Small can evaporated milk (2/3 cup)

1/3 cup water

½ teaspoon each salt and pepper

1/4 teaspoon ground nutmeg

1 tablespoon butter

½ cup toasted, salted pecan pieces

Cut artichokes in quarters and drain on paper towels, cut side down. In a saucepan, mix cornstarch and seasonings. Stir in milk and water over low/medium fire, stirring until it bubbles. Add butter. If it’s too thick, add a tablespoon or two of water, milk or light cream.

Fold in artichokes to heat through. Just before serving, sprinkle with pecans. Serves  4. 

Cook’s note: to make this a meatless main dish, fold in cut up hard cooked eggs

LIFESAVER SAUCE OF THE WEEK

Turn a blah dessert into a party. Serve this kicky sauce  over plain cookies or cake, pudding, toaster waffles, fresh or canned fruit or ice cream. Make it different each time by changing the liqueur. Try Cherry Heering, Triple Sec, Galliano,  butterscotch schnapps, etc. 

Booze ‘n Butter Sauce

1 stick butter (no substitutes)

1 cup packed light brown sugar

1 cup heavy cream

½ cup liqueur 

Boil butter, sugar and cream together for 3-4  minutes, stirring to dissolve sugar. . Remove from heat and let cool 2 minutes. Stir in liqueur. Serve warm. Makes about  2 cups. 

 

 

 

PANTRY RAID: WHEN THE FRESH STORES ARE GONE, REPLY ON:

SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There, the fish aren't biting and you're out of fresh food. It's written just for sailors and campers who have limited storage space.

 Whether it's fridge failure, or you're broke,  or quarantined or becalmed or  weathered in, stuff happens. See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets.  (This isn't about expensive  doomsday rations you put in the bilge and forget about).  Create a three-day standby pantry for your home, boat, cabin or camper with familiar, affordable staples.  

Kindle or paperback, it's a great gift idea for yourself or a friend.  https://amzn.to/3mIfryC 

SEAFOOD SPECIAL OF THE WEEK

Tower of Tuna

4 meaty tuna steaks, 3 or 4 ounces each

Salt, lemon pepper, crumbled dried thyme

10-ounce package chopped spinach, thawed and squeezed dry

About 1 ½ cups sliced mushrooms

14-to-16 ounce jar Alfredo sauce

4 tablespoons dry white wine

Lay out four squares of foil and smear centers with shortening, butter or vegetable oil. Add a tuna steak. Lightly season with salt, lemon pepper and dried thyme.

Add a layer of chopped spinach, a little Alfredo sauce, a layer of mushrooms and another dollop of Alfredo sauce. As you work, bring up sides of foil slightly to keep the tower from topping over. Drizzle each with a tablespoon of white wine. 

Bring four corners of the foil together and twist to form a sort of Hershey’s kiss. Place kiss, fish side down,  in a 350-degree oven or over well-started coals on the grill.  No turning needed. Check after 20 minutes. 

Doneness will depend on thickness of the fish, the heat source and wind.  When tuna is done to taste and vegetables tender, open foil carefully to avoid scalding steam. Eat out of the foil. Lemon wedges optional. Provide chunks of peasant bread to mop up juices. Serves 4. 

Cook’s note: You may not need the entire package of spinach or the whole jar of Alfredo sauce. Make each “kiss” to order. 

SEA SWEET OF THE WEEK

Cold  Oven Cookies

No oven is needed to make these crunchy bar cookies. The down side is that cleanup will be messy, Make them when water is abundant.  It helps to treat pans, spatula and bowls with nonstick spray.  In exchange for your hard work you’ll have a good supply of  more than 50 cookies,  1 ½ inches each.

1 cup each white sugar, dark corn syrup and  peanut butter

5 cups ready-to-eat cereal such as Cheerios, cornflakes or Rice Krispies

Line a 9 X 13-inch container with nonstick foil. Spray the toil.  Place cereal (with some nuts if you wish) in a large, greased  bowl. 

 Bring sugar and  syrup to a boil for a full minute, stirring nonstop. Stir in peanut butter. .  Pour over the cereal and mix well. Pack tightly  into the 9 X 13-inch pan. Cool completely. Turn out of the pan onto a cutting board and cut in  squares.  Keep cool and dry. 

Budget Meals for Boat Life

Copyright Janet Groene 2025.  This site has had more than 92,000 views. To ask about reprinting this content or to place an ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

Travelwriter Janet Groene lived full-time on the go for ten years, wintering under sail and summering in a 21-foot RV. See more of her shortcut recipes at https://campandrvcook.blogspot.com 

GALLEY RECIPE OF THE WEEK

Chicken Propwash 

Never leave port without a rotisserie chicken from the supermarket.. You’ll thank me later. 

6 large potatoes, scrubbed and sliced

4 Large onions, peeled and cut up

3 tablespoons red, brown or black rice

28-ounce can diced tomatoes, undrained

Meat from a whole rotisserie chicken, cut up

1 tablespoon ras el hanout seasoning

1 ½ cups water, broth or tomato juice

3 young scallions, sliced

Layer ingredients in a large pot, starting and ending with a layer of potatoes. As you fill the pot, sprinkle lightly with rice here and there.  Cover pot, bring to a boil, reduce heat and simmer over low-medium heat until vegetables and rice are very tender. 

Ladle into shallow soup plates. Sprinkle with sliced scallions. Serves 6 to 8. 

Combine 1 pound melted butter, 3 tablespoons anchovy paste and juice of one large lemon. Drizzle over any cooked seafood. (Especially good on brochettes of grilled shrimp.)

   Save those expensive doomsday rations for real emergencies and use this book for short-term food emergencies. Then stock a stand-by pantry with supermarket staples that can be combined to make a few balanced meals.  

This book is for sailors and campers who have limited storage space. 

For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

NO OVEN DESSERT OF THE WEEK

Grasshopper Jiggle

This minty treat is especially refreshing after a seafood dinner. The gel is easily served with a spring-loaded ice cream scoop. I make this in a bowl with a cover to keep it from sloshing out in the reefer before it gels. 

8-serving package lime gelatin dessert mix

1/3 cup white sugar

2 cups boiling water

1 1/3 cups cold water

3 tablespoons creme de menthe liqueur

Whipped cream or whipped topping

In a quart-size container, stir sugar into dessert mix and dissolve in 2 cups boiling water. Stir in cold water, then the creme de menthe. Chill until it sets. Serve in small bowls. Crown with whipped topping.

It’s back. The Bay Bridge Boat Show is scheduled for Safe Harbor Narrows Point Kent Narrows  Annapolis, Maryland. See the show for boat boardings, tours,  seminars and showings April 11-13. Don’t miss the area’s restaurants, nature park, hotels and bars. Then see the Annapolis Spring Sailboat Show  at the city docks April 25-27. See a list of shows,  boats and details at (www.) Annapolisboatshows.com

Tips for the Galley Chef

* Stir unflavored gelatin into canned chicken broth at the rate of about 1 teaspoon gelatin per 2 cups broth.  Heat to dissolve. Flavor and texture will be richer. 

* To make a large banana cake with yellow cake mix combine cake mix, 3 eggs,  ½ cup each water and oil, 1 cup mashed bananas. Optional: add chopped nuts, 2 t. cinnamon. 

* For a change from ground meat, cut up turkey or pork cutlets in bite size. Brown, then proceed to make chili, stew or ragout. 

* Mix packaged French fried onions half and half with crushed cheese crackers or flavored potato chips. Just before serving, sprinkle on buttered baked potatoes or fold the mixture into drained vegetables. 

Brazilian Black Bean Dinner

Make these pretty plated meals vegetarian or flavor them with meat fat and beef bouillon.

Step One:

1 can black beans, drained and rinsed

1 tablespoon flour

½ teaspoon each dried oregano and browning (e.g. Borvil or Gravy Master) 

1/2 cup water (or more if needed)

In a pan, mash beans with flour, bouillon and oregano. Stir in t water. Heat,  stirring until it forms a paste about like mashed potatoes. Cover pan and set aside.

Step Two:

2 tablespoons bacon fat, lard or vegetable oil

Medium onion, diced

2 to 3 diced Roma tomatoes

4 hard-cooked eggs, quartered

In a skillet, sizzle onion in hot fat or  oil. Then stir in tomatoes to heat through. Spread the bottoms of four dinner plates with a layer of the warm bean puree. Dot with the onion- tomato mixture. Arrange a quartered egg on each plate. 

SAVE-THE-SEA-COOK SAUCE

Doctors bury their mistakes. Galley cooks hide theirs under a fabulous sauce.  Here’s a savory sauce to save fish that’s too dry, burgers that need a boost or omelets that need a raison d’être. 

Small can crushed pineapple

2 teaspoons cornstarch

8-ounce can tomato sauce

½ teaspoon each onion powder, ground ginger, salt and pepper

Drain pineapple into a a small saucepan and stir with cornstarch.  Over low heat, add  pineapple and remaining ingredients. Stir until thick. Serve warm. Makes about 2 cups. .

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Galley Meals for Liveaboards

Copyright Janet Groene. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com

Small boat, small galley, big appetites

What is your favorite winter boat show? Even if you’re not shopping for a boat, spend a day or more at a boat show to see what’s new in accessorieS AND GEAR. Hobnob with factory reps and other boaters. Attend free workshops, demonstratins, seminars. Gets swab bags and brochures. Then see if this year’s souvlaki is as good as last year’s.

Here are some everyday recipes for the everyday cruising liveaboard on a budget.

Creamy Cheese Grits

Creamy grits can be topped with almost anything from the grill to make a pretty plate. Shrimp kebabs? Grilled chicken or a chop?  Marinated tofu? 

 ½ stick butter

2 to 3 tablespoons minced garlic

½ cup heavy cream

1 ½ cups water

1 chicken or vegetable  bouillon cube

½ cup quick (not instant) yellow or white grits

4-ounce package grated Cheddar cheese

Melt the butter and sizzle garlic until it’s fragrant. Stir in cream, water and bouillon. Bring to a boil and stir in grits. Stir over medium heat until thick. Fold in cheese and spread grits wall to wall on  plates. Add topper of choice.  Serves six. 

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

Marina Potluck Recipe of the Week

First Nation Wild Rice

Rutabaga adds a touch of tang and buttery color to this tempting side dish.

2 cups uncooked wild rice, prepared according to package directions

1/4 stick butter

    Stir butter into wild rice. Cover and set aside. 

6 to 8 ounces Canadian bacon, cut in small bits

1 tablespoon vegetable oil

1 pint mushrooms, trimmed and sliced

1 to 2 cups diced rutabaga

In a large pan, wok or skillet, brown Canadian bacon in  hot oil over high heat, gradually adding mushrooms and rutabaga. Scrape up brown bits and add a little water. Cover pan, reduce heat and let steam soften vegetables. Stir in wild rice. Cover and heat through over low-medium heat. Serves 12. 

PANTRY RECIPE OF THE WEEK

Gourmet? Perhaps not, but cruising sailors know the value in having a Plan B for times when the fridge rails, or the village’s only ice machine breaks down, or you’re quarantined until all the fresh foods run out. For an entire cookbook for shelf-stable foods, see Survival Food Handbook.

    For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

Vegetarian Shepherd’s Pie

6 servings instant mashed potatoes, made according to package directions

1/3 cup grated Parmesan cheese

1 can kidney beans, undrained

1 can baby carrots, drained and cut up

1 can Great Northern beans, undrained

1 can cut green beans, drained

1 can mushroom pieces, drained

8-ounce can tomato sauce

1 teaspoon browning such as Bovril or Gravy Master

Olive oil

Make mashed potatoes in a heavy saucepan and fold in Parmesan. Cover and set aside to steep while you mix vegetables in a baking pan. Whisk browning and tomato sauce and drizzle over vegetables. Spread potatoes over top. Drizzle with olive oil and bake in a hot oven until potatoes are lightly browned. 

No oven? Assemble dish on a large skillet. Heat through and put a golden blush on mashed potatoes with a kitchen torch. 

Tips for the Galley Chef

* Make up a box of Kraft mac and cheese and a skillet of scrambled eggs with sausage or bacon. Then fold them together.

* Stir sour cream into softened cream cheese until creamy. Add sugar to taste and use s a topper for fresh or canned fruit.

* Heat a gallon of apple juice and stir in a 6-ounce can of limeade or lemonade concentrate. Ladle into mugs and add a tot of rum. 

* Make a boffo coleslaw. 1 cup vinegar, ½ cup sugar, 1 tablespoon each celery seed and salt, ½ teaspoon each turmeric and dry mustard. Heat to boiling. Stir to dissolve.  Pour over shredded cabbage. 

BONUS RECIPE

Pepperoni Dip

Make a quick lunch out of bread sticks, mugs of cream soup and this robust dip.

2 cups lite sour cream

1/4 cup pepperoni chopped very fine

1 tablespoon mixed Italian herbs

½ teaspoon garlic powder

1 cup shredded cheese

Mix well. Add salt if needed. Refrigerate leftovers. 

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Let's Eat on the Boat! Big Recipes, Small Boats

 Copyright Janet Groene 2024. To ask about placing your ad on all six Groene sites for one year, one small price, email janetgroene@yahoo.com

 

Galley Recipe of the Week
Deep Sea Steamed Dumplings
    One burner and one pot to wash! Add puffy dumplings to a soup meal and you have a  feast. 

    
3 cans condensed Manhattan style clam chowder
3 cans water
Small can V8 juice AND/OR
Small bottle clam juice
1 ½ cups biscuit mix
½ teaspoon sweet paprika
1 teaspoon dried parsley flakes
Milk or water
Small can clams, picked over to remove any shell bits

    In a large saucepan mix soup, water and juice including juice from canned clams. Bring to an active simmer, not a hard boil. Mix paprika and parsley flakes into biscuit mix and add milk or water to make a thick dough.  Fold in drained clams.  
    Drop dough by teaspoons into simmering chowder and cook 10 minutes uncovered, then 10 minutes tightly covered.  Serve at once. Makes 5 to 6 portions. 

 

SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There and out of fresh provisions.  It's written just for sailors and campers who have limited storage space.

 Whether it's fridge failure, or you're broke,  or quarantined or weathered in, stuff happens. See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets (not those expensive  doomsday rations) .  Create a three-day standby pantry for your home, boat, cabin or camper with familiar, affordable staples.

Kindle or paperback, it's a great gift idea for yourself or a friend.  https://amzn.to/3mIfryC 

 

 BONUS RECIPE
Creamy Baked Fish

6 portions fish fillets
1 cup sour cream
½ teaspoon each salt and hot sauce
1 tablespoon sweet paprika
1/4 cup freshly grated Parmesan cheese
1/3 to ½ cup fine cracker crumbs
½ stick butter, melted

     Preheat the oven to 350 F. Arrange a layer of fillets in a generously buttered baking pan. Whisk sour cream, hot sauce, paprika and Parmesan and spread over fillets. Sprinkle with  cracker crumbs and drizzle with melted butter. Bake 20-30 minutes until fish flakes nicely. (Time depends on thickness of the fillets.) Serves 6. 

 

                ++++++++++++++++++++++

READY FOR A LAND CRUISE? 

Walk to downtown Palm Springs, California restaurants and smart shops from your RV site at the Happy Traveler RV Park. Hike scenic trails in the surrounding mountains. Laze by the shimmering pool. Soak in the spa. Summer is family time.  In summer it's family friendly. Starting November 1 the resort is adults only. Bonus points: the night manager speaks most Scandinavian languages. The calendar is packed with parties and special events. Call (760) 325-8518 or email happytrav@hotmail.com/ 

                ++++++++++++++++++++++

 
    For news, views and cues about all things boating, cruising, cooking aboard and living aboard see https://farleyhalladay.com   Farley is the salty  Yacht Yenta, a fictional sailor, now widowed, who solves mysteries ashore and lives vicariously at sea through her online charterboat booking business.

Tips for the Galley Chef

    * Toss 2 cups of cauliflower “rice” with 2 tablespoons flour and ½ t. salt. Add 1  beaten egg. Fry as for pancakes. Serves two.

    * Make a different icebox pie each time. Make crumbs from different cookies, wafers, graham crackers, pretzels. To  2 cups crumbs add 1/4 cup each melted butter and brown sugar.  each. Press into pie plate and chill. Add filling o your choice. Chill.   

    * Before rolling out pizza dough, gently knead in grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil and/ or shredded coconut (for ham and pineapple pizza)  just until well distributed.

    * Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender. 

 

APRIL SHOWERS BRING 

MYSTERY MURDERS
     Curl up in your bunk tonight with book 4 in the Yacht Yenta “cozy” mystery series, April Avenger  by widow Farley Halladay. Once a sailor, Farley now operates an online boat booking business that lets her sail virtually all over the world. She shares her shortcut galley recipes throughout the books. As a grieving widow she is also a cook, caregiver and kickass crime solver. For Kindle, Nook, Google Play and most other ebook formats.   https://amzn.to/3EKgaoP   

 

Pantry Recipe of the Week
Mixed Bean Soup
    Gourmet? No, but our Pantry Recipe feature is a way to make a real  meal in a short-term emergency such as fridge failure, quarantine or mandatory evacuation, using only shelf-stable supplies. Let these recipes inspire your provisioning list for a stand-by pantry.   

 

 
2 cans different beans (such as kidney, navy, pinto, lima, etc., drained and rinsed
1 can mixed vegetables
2 cups water
1/4 cup dried diced onions
14.5-ounce can diced tomatoes
2 bouillon cubes (beef chicken or vegetable)
Small can chunk ham, chicken or turkey, broken up
Freshly ground black pepper to taste
Optional: 1/4 cup rice and/or 1 can evaporated milk

    Bring everything but the evaporated milk to a low boil. Cover and simmer over reduced heat until everything is tender. Turn off heat and add evaporated milk if using.  If soup is too thick, add water or broth. If it’s too thin, stir in potato flakes over medium heat,  one tablespoon at a time, allowing a minute or two for thickening before adding more. 

 

Check out Janet Groene's featherweight Thumbnail Recipe of the Week each Friday. You put some stuff in a little plastic bag, take it to the boat,  add fire and more stuff, and it's a whole meal https://campandrvcook.blogspot.com

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Skillet Meal of the Week
Fajita & Rice Skillet

One burner, one big meal.  

 

 
12 to 16 ounces beef or chicken  for fajitas
1 tablespoon vegetable oil
Medium onion, diced
Medium green pepper, diced
1 cup water
1 teaspoon or 1 cube beef bouillon
1 tablespoon chili powder
2 cups ready-to-serve rice

15-ounce can red beans or pinto beans, drained and rinsed
Garnishes: sour cream. grated cheese, diced avocado, minced cilantro or sliced scallions

    Brown the meat in hot oil, gradually stirring in onion and pepper. Add remaining ingredients, stirring to mix well and dissolve bouillon. Bring to a boil until  liquid is absorbed. Serve with one or more garnishes. Serves 4 to 6.

City Chicken Drumsticks

    Serve them hot from the skillet or or oven, or make these finger-lickin’ chicken treats ahead and wrap each in foil for easy warm-up later. See instructions for oven or fry pan cooking. I wear disposable kitchen gloves for mixing messy ingredients job like these.

 

2  pounds ground chicken
1 egg
Small onion, chopped fine
1 teaspoon minced garlic
2 tablespoon Dijon mustard
10-ounce jar of apricot preserves

About 2 cups seasoned bread crumbs
16  6-inch wood skewers or popsicle sticks
Oil for frying or pan spray for baking

    Thoroughly mix chicken, egg, onion, garlic, mustard and apricot preserves. Divide into 16 portions. Mold each portion around the end of a  skewer or popsicle stick to create a drumstick.
    Holding the bare end of the stick,  roll  in bread crumbs, pressing crumbs to adhere.  Fry in hot oil until firm and crusty. For oven baking, arrange on nonstick foil, spray with pan spray and bake at 400 degrees until chicken is firm and crusty. (For food safety, ground chicken should be cooked to a temperature of 165-170 F.) Serve two or three per person.

BONUS RECIPE
Recovery Sauce
    To adapt an old joke, it’s said that doctors bury their mistakes and boat cooks cover theirs with mayonnaise. Here is a warm, tangy and showy sauce that can turn a so-so omelet, over-cooked vegetable or dry chop into a gourmet dish.

1 packet country gravy mix
2 cups cold water or milk
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish

    Prepare country gravy according to package directions and stir in Worcestershire sauce and horseradish. Spoon warm sauce over almost any bland dish.