Blog copyright Janet Groene, all rights reserved
Cook on the boat. Eat on the boat. That's living
SKILLET SUPPER OF THE WEEK
1 can chili with beans (mild, medium or hot)
1 can chili, no beans
1 can diced tomatoes with onion and green pepper
4 to 6 extra large eggs
Garlic croutons. sour cream, sliced scallions, grated cheese
In a large skillet, combine chili and tomatoes. Over medium heat, bring to a shimmering simmer. With the back of a big spoon make 4 to 6 indentations in the chili. Break eggs one at a time into a saucer and slide one into each indentation. Cover and cook over low heat 3 minutes (5 or 6 minutes if you want yolks hard).
Remove eggs to soup plates, then spoon remaining chili over eggs. Garnish as lib.
How much flour is enough? How much rice? What are the best foods for emergencies? How can you stow meats, milk, eggs? How to plan emergency menus? Survival Food Handbook is written just for sailors and campers who have limited space, water, fuel. Best of all, it's about familiar, affordable supermarket staples, not pricey survival rations. http://amzn.to/1WdYqbe
PANTRY RECIPE OF THE WEEK
Each week we present a recipe made entirely from pantry supplies. An ample pantry is boating insurance whether it's a day sail or a transAtlantic.
Beef ‘n Barley Burgoo
This recipe is easily cut in half for a small crew.
2 cans, 12 ounces each, roast beef with gravy
2 beef bouillon cubes
6 cups water
1 cup quick-cooking barley
2 cans, 15 or 16 ounces each, chunky mixed vegetables, drained
2 cans, 15 ounces each, diced tomatoes with celery, onion and pepper
Hot sauce (optional)
Put the beef and gravy in a large pot, breaking up the beef. Add the water, bring to a boil and stir in barley. Cover and simmer over low heat 20 minutes or until the barley is puffed and tender. Stir in vegetables, heat through and serve. Pass the hot sauce, pepper mill or a cruet of sherry. Serves 10 to 12.
CONDIMENT OF THE WEEK
When you add a wow-factor condiment to a plain-jane galley meal it’s sure to polish your reputation as a boat cook. Pickled fruit is a dress-up dish to serve alongside meat, fish, omelets, cocktail hour snacks. Best of all, it stays ready in the cooler to bring out when you need to add color or pizzazz to a meal.
1 cup white balsamic vinegar
2 cups water
½ cup sugar
1 tablespoon pickling salt (or any non-iodized salt)
Start with fruit that is firm and ripe. Good choices are melons, whole strawberries, peaches, mangos, pears or apples. Trim fruit, cut in bite size and pack into glass jars or other non-reactive container(s). It should be tight but avoid squashing it. Bring pickling ingredients to a boil, stir to dissolve sugar and cool it to lukewarm. Pour over fruit to cover completely.
Refrigerate no less than 8 hours. Eat within three or four days. Leftover juice can be used in salad dressing, or splash a little into a cocktail or iced tea.