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of the Week
This is a fruity, exotic, North African adventure, not the “same old stew.” Make it in a pot atop the galley stove, in a slow cooker or pressure cooker. Taste and season just before serving. Salt may not be needed. For a thinner sauce add water, broth or dry wine.
1 pound lean cubes of lamb or beef
2 tablespoons canola oil (except for slow cooker)
1 cup pitted, dried plums
1 cup dried apricots
Large onion, diced
1 cup water
2 tablespoons orange marmalade
1 tablespoon cinnamon or apple pie spice blend
2 cans, 14 to 16 ounces each, garbanzo beans with juice
Slow cooker method: pile everything in the cooker, stir and cook on High for 4 hours. Pressure cooker method: brown meat in hot oil and add remaining ingredients except garnishes. Bring to full pressure and cook 20 minutes. Set the cooker aside until pressure normalizes.
Stove-top method: brown meat in hot oil in a roomy pot. Add remaining ingredients and simmer over low heat, adding more water if necessary, 1 hour or until meat is very tender.
Tips for the Galley Chef
* Same old tuna one-dish? Give it a Tex-Mex spin. Cook a little chopped red and green pepper with the noodles. Then add suitable spices, maybe a little chili powder and cumin. For a wow factor, fold in a hefty handful of Fritos just before serving.
* There is no compact way to stow water. That’s why I like this set of containers in all sizes, rigid and flat, to take along as needed. For fly-in bareboating, the flat bags are ideal.
* Canvas totes turn to concrete if machine washed. Spot clean as long as possible. Rust stains on totes usually yield to vinegar or lemon juice. Or brush in a paste made from white vinegar and salt, then rinse in cold water. Sunlight is a natural bleach. When a total wash is needed, soak, scrub, rinse well, then block to shape as they dry.
* To grill whole onion slices for burgers, make fat slices and leave them flat on the cutting board. Carefully push a toothpick through them and they’ll stay together on the grill. Put back on cutting board and press down with a spatula while removing the toothpick.
Pantry Recipe of the Week
No fresh foods are needed in this hearty main dish. Serve it on lazy days or during food emergencies when you rely on stowed food.
Read Survival Food Handbook for ways to stock your emergency food larder with affordable, familiar foods from the supermarket. Cruise-tested information tells how much of what to take, what to do if the fridge fails, backup cookers, and much more.
Pasta Salad Aloha
This is a hearty main dish. When on short water rations, which is almost always, I cook pasta in much less water than specified on the package. Just keep it boiling and keep pasta submerged.
20-ounce can pineapple tidbits in their own juice
10-ounce can mandarin oranges
10- or 12-ounce can mango or peach chunks
1 or 2 cans chunk chicken, tuna, ham or turkey
16-ounce package penne, cooked
1 cups bottled citrus salad dressing (or most to taste)
1 cup whole cashews
Shredded coconut (optional)
More cashews (optional)
Drain fruit well and save juices to make fruit punch. Leave meat or fish in the open can(s) and twist a fork in it to break it up. Drain pasta and put everything into a big plastic bag. Zip shut and “work” gently to mix well. Serve now or chill. Sprinkle with coconut and/or nuts if you wish. Serves 8 to 12.
Skillet Meal of the Week
Noodle soup mix is deliciously seasoned, so don’t use sausage or other seasoned meat here.
2 pounds lean ground meat
Large onion, diced
Medium green pepper, diced
1 to 2 cups fresh or canned mushrooms
2 cups diced celery
9 cups water
3 packets noodle soup mix such as Mrs. Grass
2 cups long grain rice
8-ounce can mushroom slices, drained
Halved cherry tomatoes (optional)
In a large skillet or kettle, brown ground meat and break it up into crumbles. Spoon off any excess fat and keep stir-frying over high heat while adding the onion, pepper, mushrooms and celery.
Add water, bring to a boil and add soup mix and rice. Reduce heat, cover and cook without stirring 20 minutes or until rice is tender. Fold in tomatoes if using. Serves 6 to 8.
See more of Janet Groene's shortcut recipes at https://campandrvcook.blogspot.com. For 10 years she lived full-time on the go by boat and RV. On assignment as a boating writer, she cruises worldwide in bareboats, power and sail, with various galley equipment. Her own boat galley had a two-burner Primus stove and no fridge. Her RV had a propane stove with small oven and a gas-electric fridge.