Galley Recipe of the Week
Tuscan Bread Salad
Let pan-roasted butternut squash warm up this simple salad supper. Many wonderful salad blends are available now on the supermarket's produce shelf.
12-ounce package diced butternut squash OR
1 ½ cups peeled, diced vegetable known in the Caribbean and Africa as pumpkin
1/4 cup vegetable oil
Medium onion, sliced in crescents
1 handful baby spinach (optional)
1 bag of salad greens
Small can sliced black olives, well drained
½ cup bottled Italian dressing
1 bag of large size seasoned croutons
Shredded mozzarella cheese ad lib
Sizzle the squash in hot oil to brown it, gradually stirring in onion. Cover skillet and reduce heat to cook just until the squash is fork-tender. Stir in spinach. Cover and set aside.
In a salad bowl toss greens, olives and dressing with warm vegetables and croutons. Serve at once topped with shredded mozzarella. Makes 6 main dish servings.
Pantry Recipe of the Week
Each week see a recipe made entirely from ingredients off the shelf. No fresh foods are needed. For an entire cookbook of shelf-stable ingredients, and a guide to provisioning your boat’s emergency pantry with foods that need no refrigeration, see Survival Food Handbook.
Good-as-Gold Fruit Compote
Powdered fruit-flavored drinks save time, space and weight, and they keep on the shelf for weeks.
They come in “sleeves”, each sized to add to a 12-ounce bottle of water.
1 or 2 cans diced or sliced peaches in their own juice
1 cup snipped, dried apricots
1/4 cup golden raisins
1/4 teaspoon cinnamon
3/4 cup water
1/4 cup brown sugar (optional)
1 sleeve orange drink mix powder
Bring everything to a boil, cover, turn off heat and let steep until dried fruit is plump. Serve as a side dish or spoon over sponge cake, pudding, ice cream.
Optional: Stir in Galliano to taste.
Boat Chef Tips
* Make fried rice with half cooked rice, half cauliflower “rice”.
* Liquid smoke flavoring keeps forever on the shelf. Keep it on hand to add by the drop to baked beans, barbecue, pan-fried burgers. Use very sparingly. Too much gets acrid.
* The next time you make an overnight breakfast strata, use sourdough bread for a tempting new tang.
* This baking rack is sold for roasting chicken legs and stuffed jalapenos. It’s also handy to hold waffle cones while filling them with M&Ms, instant pudding, ice cream, fruit salad and other snacks or desserts. The legs fold for easy storage.
Skillet Meal of the Week
Hash ‘n Eggs for Two
1 medium white potato, scrubbed and cut up
1 medium sweet potato, peeled and cut up.
2 tablespoons olive oil
Small onion, cut up
1 teaspoon minced garlic
Medium poblano pepper, seeded and cut in strips
Small can chunk ham, broken up
Handful of baby spinach leaves, trimmed (optional)
2 to 4 eggs
Grated cheese (optional)
Sizzle potatoes in hot oil, gradually stirring in onion, garlic, poblano pepper and onion. Stir in drained ham. When these are nicely browned, cover the skillet and cook over low heat until potatoes are tender. Stir in spinach to wilt. Make depressions in the mixture and break eggs. Cover skillet and cook until eggs are done as desired. Season to taste. Serve as is or sprinkle with grated cheese. Serves 2.