Of the Week
Vegan Stuffed Peppers
Use homemade spaghetti sauce or store-bought, bottled or canned.
6 large green bell peppers
3 cans, 15 ounces each, succotash drained OR
Combine cooked whole kernel corn and baby limas
Small jar diced pimentos
Small can chopped black olives
Spaghetti sauce ad lib*
Boil a large pot of water. Cut tops off peppers and remove seeds. Using tongs, plunge each into boiling water for 3 minutes. Drain upside down on kitchen towels. If you’re not using canned vegetables, cook corn and limas.
In a bowl combine vegetables with black olives and some of the spaghetti sauce. Fill peppers and arrange in pan(s). Spoon on remaining sauce. Bake in the oven or heat in a covered pan or skillet or stovetop until peppers are crisp-tender. Serves 6.
Cook’s note: To make this a vegetable side dish, cut peppers in half north pole to south pole, fill with succotash mixture and nestle in spaghetti sauce in skillet or baking dish. Top with more sauce. Bake as desired.
*Make it extra saucy for dipping bread sticks
Tips for the Galley Chef
*If you’re a weekend boater, you don’t have to unpack all galley needs at once when boarding. Use separate bags or boxes for Day One and Later.
* Instead of pounding chicken breasts thin to make Chicken Divan, wrap broccoli in good quality roast chicken or turkey deli slices.
* After cabbage rolls are cooked through, set aside a few to chill,, wrap and keep for later. They’re not bad to eat cold and they make a filling and nutritious nosh for the night watch.
* For a change use instant grits when you need a starch base under a meat or vegetable dish.
* Spice up polenta and add a rosy glow by stirring in chili powder to taste. Smear on a plate. Top with juicy barbecue beef or pork.
* Farley Halladay, the fictional Yacht Yenta, has boating news.recipes and recollections at https://farleyhalladay.blogspot.com
Don't get caught out there in quarantine without an ample pantry. Here's how to prepare. Survival Food Handbook is about affordable supermarket staples for back-up supplies and everyday use.
Camp and RV Recipe of the Week
Snow Pea Stir Fry
Make this as a main dish for two people when served with rice, or serve it as a vegetable side dish for four. If this is to be a main dish, increase the almonds for added protein.
8 ounces young snow peas (fresh, not frozen)
1/4 cup slivered almonds
2 tablespoons butter
6-ounce package sliced mushrooms
1 tablespoon low-sodium soy sauce
1 ½ teaspoons cornstarch
1 teaspoon chicken soup base or powdered vegetable bouillon
1/2 cup water
Cooked rice ad lib
Wash pea pods well. Trim tough ends from pea pods and strip away any tough strings. Cut large pods in bite size. Sizzle almonds in a skillet in hot butter until almonds are toasty. Keep stirring as you add mushrooms and pea pods just until pods are crisp-tender.In a small container mix cornstarch with soy sauce, bouillon and water. Quickly stir into skillet until a sauce thickens. Serve at once.
Cook's note: Instead of almonds use cashews.
Skillet Meal of the Week
Pork Chops ‘n Pears
4 lean, meaty pork chops
1 tablespoon vegetable oil
1 teaspoon minced garlic
½ teaspoon dried, crumbled thyme
2 potatoes, scrubbed and chopped
1 cup liquid
8 pitted prunes
15-ounce can pears, sliced or diced
½ cup sweet wine such as port or moscato
1 tablespoon cornstarch
Brown pork chops in hot oil with garlic, gradually stirring in thyme and potatoes. When everything is browned, add liquid (water plus juice from canned pears) and pears. Cover and cook 10 to 15 minutes until potatoes are tender and pork reaches 160 degrees. Add pears. Stir cornstarch into wine and stir into mixture until it thickens. Serves 4.