Never miss another post! Subscribe to this blog for your Kindle an it’s sent to your device automatically every week. Free trial http://amzn.to/1Nj5j3A
Galley Recipe of the Week
Mexican Sloppy Joe
Adding potatoes to the filling stretches the budget and adds texture contrast to bunwiches, wraps and chimichangas. Some of these ingredients are high in salt content, so add salt only at the end if needed.
2 medium sweet potatoes peeled and finely diced
2 medium onions, peeled and finely diced
2 tablespoons vegetable oil
15-ounce can diced tomatoes
1 teaspoon each crumbled dried thyme and oregano
½ teaspoon chili powder
8-ounce tin of diced green chilies, well drained
8-ounce can tomato sauce
2 cans, 12 ounces each, roast beef in gravy
1/4 cup dry red wine (optional)
16-ounce package shredded cheese such as Mexican blend
In a skillet or kettle, sizzle potatoes and onion in hot oil until browned. Drain tomatoes, saving juice. Add tomatoes, herbs, chilies and tomato sauce to the pot. Cover and simmer until vegetables are tender.
Add wine and canned beef and gravy, breaking up beef. Stir in cheese until it melts. If mixture is too thick, add juice from the tomatoes to taste.
If it’s too thin, stir a heaping tablespoon of flour or cornstarch into the juice and stir into the mixture over medium heat until it thickens. Serve in buns, over baked potatoes or in tortillas. Serves 8.
Tips for the Boat Chef
101 Ways to Use Sloppy Joe
First of all, you can make it with ground meat, turkey, pork, sausage or a mixture of meats. Use canned meats or no meat at all. Use soy meat substitutes, tofu or grains such as wheat berries. Second, you can make it different each time, using different vegetables, seasonings, more or less heat or with or without grated cheese. Third, use different toppings: a sprinkle of grated Parm on the pasta, sliced onion on the bun, chopped scallions atop the sauce, biscuits on the casserole.
Fourth, use it as a topping on hot dogs, tortillas, nachos, baked potatoes. etc. Bottom line: sloppy joe is a lifesaver to the boat cook. Make it, can it, freeze it any which way possible, but do take a shipload of it with you.
*Top with s layer of biscuits or Tater Tots and bake as a casserole.
* Add a quart of beef or chicken broth to two cups sloppy joe and one or two cans of Veg-All to make soup.
* Spoon over pasta, mashed potatoes, toast, crisp Chinese noodles, ramen, steamed vegetables.
* Wrap in soft tortillas of any size or flavor (spinach wraps are especially good) or spoon it into crisp corn taco shells.
* Serve in hamburger buns, hot dog buns, sliders. Bake it in pie crust. Top with mashed potatoes to make shepherd’s pie.
* Make it soupier by adding a can of diced tomatoes, bring to a boil and poach eggs in it. Cover eggs with the sauce.
Pantry Recipe of the Week
Like all recipes in my Survival Food Handbook, these weekly recipes can be made with no fresh food at all. Save them for emergencies, then re-stock the pantry for the next time.
Spam is a faithful friend in the standby food locker, especially now that it comes in low sodium and a variety of flavors.
4 canned peach halves
12-ounce can of Spam, sliced in four pieces
1 tablespoon vegetable oil
Peach juice plus water
1 tablespoon apple cider vinegar
1/4 cup brown sugar
2 tablespoons tomato paste
A few shakes Worcestershire sauce
1 teaspoon prepared mustard
Drain peaches, saving juice. Add water to make 1 cup. Brown Spam on both sides in hot vegetable oil until toasty. In a bowl whisk peach juice with brown sugar, tomato paste, vinegar, Worcestershire sauce and mustard.
Spoon sauce over Spam, cover and cook over low heat until heated through and sauce is bubbly. Serve Spam and spoon the sauce over rice.
1 cup wheat berries, rinsed and drained
2 cups boiling water
½ teaspoon salt
Using a quart-size thermos bottle, preheat the thermos with a little hot water. Discard this water and fill bottle with 1 cup wheat, 1/2 teaspoon salt and 2 cups boiling water. Close tightly, tip gently (do not shake bottle) to mix and let stand at least 6 hours or overnight. Makes 2 cups.
Serve with milk, sugar and fruit as a hot cereal. Use instead of rice in hot or cold dishes. Use wheat berries as a substitute for ground meat. Mix wheat berries with egg, grated cheese, seasonings and vegetables and fry as patties.
Skillet Meal of the Week
Use the grain of your choice with the meat or meat substitute of your choice to make a one-dish meal. Early in the day, make thermos-cooked whole grains such as wheat berries, rice, barley or oat groats. Add a chicken or beef bouillon cube to the boiling water.
Whole Grain Pilaf
½ stick butter
Medium onion, diced
2 ribs celery, diced
2 cups cooked whole grains, drained if necessary
2 cups diced, cooked meat, chicken or turkey OR
Canned chunk chicken or turkey
1/3 cup coarsely chopped pecans or walnuts
1/3 cup snipped apricots, raisins, or dried cranberries
Salt, pepper to taste
Stir-fry onion and celery in hot butter. Stir in remaining ingredients in order. Heat through. Moisten to creamy perfection with water, sweet white wine or broth. Serves 4.
Variation: When pilaf is complete, press tightly into bottom and sides of the skillet. Cover and cook over medium-high heat until a crust forms on bottom and sides. It should slide out of a nonstick skillet in one piece. Cut in wedges.