Thursday, May 9, 2019

Easy Meals for Boating and Sailing

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Let's eat on the boat this weekend
 
Galley Recipe of the Week
Salmon Steaks in Red Wine 



 


   
Who says you have to have white wine with fish? Give a whole new complexion to salmon steaks with the blush of red wine.
4 salmon steaks
About 1/3 cup flour
Salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
Medium red onion, finely diced
½ cup dry red wine such as Burgundy

    Dip salmon steaks lightly in a mixture of the flour, salt and pepper. Set aside.  Discover excess flour mixture.
    Melt butter and oil together in skillet, and sizzle red onion until it’s limp. Push onion aside and brown salmon on both sides, adding a little more butter or oil if needed. Pour red wine over salmon steaks, bring to a boil over high heat, and turn over salmon once or twice while wine boils away and a glaze is formed.  Serves 4. 


 


Pantry Recipe 
of the Week

Tuna Piquante
10-ounce can of tuna
4-ounce can sliced mushrooms
1 tablespoon dried green pepper bits
1 tablespoon dried celery bits
2 tablespoons diced onion bits
1 tablespoon olive oil
½ teaspoon curry powder
10-ounce can of Campbell’s condensed Manhattan clam chowder 




    Drain the mushrooms into a small bowl and soak the dried vegetables in the liquid 10 to 15 minutes. Drain vegetables and discard liquid.
     In a saucepan heat olive oil and stir in curry powder, then the mushrooms and soaked vegetables. Add tuna and stir-fry to break it up. Stir in condensed soup. Cover, reduce heat and simmer gently until dried vegetables are soft.  Adjust seasonings. Thin to taste with water, tomato juice, white wine, bottled clam juice or broth. Spoon over the starch of 

 your choice such as rice or grits. 



The perfect Father's Day gift for a dad who is a sailor or prepper. Survival Food Handbook   is a guide to provisioning the boat for cruising or the emergency pantry at home with affordable, familiar, shelf-stable foods from the supermarket. No pricey doomsday foods needed. Survive refrigerator failure, stove failure, travel delays. Recover foods after a flood or fire. Bake bread without an oven. 



Tips for the Boat Chef

    * See more of Janet Groene’s galley-ready recipes at Camp And RV Cook. Each week the e-zine includes a Freeze-Ahead Recipe that is made in a big batch, then stowed in right-size portions. They’re ideal for single handers and couples. 



    * Inexpensive disposable paper bibs aren’t just for restaurants. Have some on hand for on-board dining in dirty weather.


 


* An over-sink prep station is a space stretcher but stains dig in until they just won’t come clean any more. Now I use disposable cutting mats on top. For food safety, use one for fruits and vegetables, another for meat.  They cost less than $1 each and can be washed and reused multiple times before disposal. 

* Bubble wrap is inexpensive to buy by the roll. Cut it in small pieces and tuck tufts of it between glass jars in the galley for a quieter ride, less breakage. When it’s grotty, throw it out.


*Rubberized shelf lining is nonskid and a noise dampener. A similar material is sold in large pieces for anti-slip use under throw rugs. Get much more for the money and cut to fit. An 8-inch square of this material is also a good gripper for opening jars. PS. Line the bottom of the toolbox and tackle box with this material too.

Skillet Meal of the Week
Lemon Chicken Skillet

 

4 meaty chicken thighs, skin on
Salt, pepper
1 tablespoon vegetable oil
1 pound tiny new potatoes, scrubbed and cut in half
1 teaspoon dried rosemary
Juice and zest from a medium lemon
2 cups thawed peas




    Lightly salt and pepper chicken thighs. Bring oiled skillet to shimmering hot. Brown thighs, skin side down.
    When chicken is nicely browned, turn it over. Arrange halved potatoes in the skillet, cut side down. Sprinkle all with rosemary and lemon. Add ½ cup water. Cover and cook over low-medium heat until potatoes are tender and chicken is done through. Remove chicken and potatoes to 4 plates and stir peas into pan juices until heated through. Spoon over plated food. Serves 4.

Friday, April 26, 2019

Better Meals for Better Boating & Sailing,




    Cooking on a boat is different. Boats move, sometimes unexpectedly and violently. Boats go to remote places where you can’t always find familiar foods or borrow a cup of sugar from the neighbors. Boat galleys are cramped and you have to know how to utilize spaces. Boat cooking requires special attention to fire safety. 

    Read recipes thoroughly and combine foods in the right order for the most savings in time and mess.





Galley Recipe of the Week

Pull-Apart Sliders

    Pick up a bag of Krystals on the way to the marina and serve them “homemade” like this. Your crew will love you for it. And you’ll love the easy clean up. Just wipe out the nonstick skillet with a paper towel.    You can also find frozen White Castle mini-burgers in some supermarkets. 

     Vary the recipe according to the cheese you use: mozzarella, cheddar, pepper jack, Mexican blend. 
 
1 stick butter
1 tablespoon soy sauce
12 to 16 Krystals or miniature White Castle  hamburgers, thawed if frozen
1 green sweet paper, seeded and cut in thin slices
Ditto a red sweet pepper
6 to 8 ounces grated cheese

 

    Melt the butter in a large, nonstick skillet. Swirl to coat the pan and pour out the rest into a small cup. Set it aside. 
   Arrange mini-burgers tightly to fill the skillet but not overlapping. Stir soy sauce and melted butter and drizzle slowly over burgers. Cross the top of each bun with one green. and one red pepper strip. Top with grated cheese. Cover skillet and cook over low-medium heat until buns are crusty on the bottom and cheese is melted on top.
    Serve as a knife-and-fork meal, allowing 3 to 4 burgers per serving.
   
Pantry Recipe of the Week
    This weekly feature asks for no fresh ingredients. When you’re cruising,  supplies can run low. Have a well-planned pantry.

 

Survival Food Handbook is a guide to choose and using shelf-stable foods from the supermarket. Use it for emergencies. See chapters of alternative stoves, what to do when refrigeration fails, how to clean up after a boat fire or flood.


Audacious Artichoke Dip
    Serve this as a dip for cockail hour or add a salad and make it a meal. Add extra liquid such as white wine or cream and serve it as a fondue. 



Large can or jar of artichokes

Small jar real bacon bits
1 jar Old English cheese spread
1 jar Roka cheese spread
1/8 teaspoon cayenne pepper
Small can evaporated milk or tinned cream
½ teaspoon curry powder
White wine, water, broth, milk or cream

    Drain artichokes, saving some of the brine. Chop artichokes. Mix cheeses with milk or cream, cayenne and curry powder. Fold in bacon and artichokes. Thin to taste, using a little brine plus water, broth, wine or other liquid.  Serve as a dip, a filling for wraps, a spread or thin the mixture and heat to serve with chunks of a hearty bread as a fondue.

   
Tips for the Boat Chef

    * No matter how dry the boat there’s always the chance of a good soaking. You may forget to close a hatch in a rainstorm or maybe a dorade box gets clogged with debris and spills over. It’s good to have at least one change of linens for the bed, bath and galley  stowed in plastic bags for such emergencies. Scented garbage bags are nice for bedding and bath towels.  


    * Make dessert pizza. Press a roll of store-bought cookie dough in a pizza pan. Bake, cool, cover with fruit.

    * Bottled Alfredo sauce makes a nice sauce for pasta, chicken or rice. Kick it up a notch by adding a pinch of Cajun seasoning and a tablespoon or two of finely chopped sun-dried tomatoes.

    * Mash a can of whole berry cranberry sauce with ½ teaspoon cinnamon and  1/3 to ½ cup of Cherry Heering. Spoon over a wheel of Brie and bake at 3250 degrees just until Brie is heated but not runny. Serve with crackers.


Skillet Meal of the Week
Stuffed Portbello Mushrooms


1/2 stick butter
1 cup herb-seasoned stuffing mix
½ cup grated Cheddar cheese
2 to 3 finely chopped scallions

4 large portobello mushrooms, trimmed
1 tablespoon vegetable oil
10-ounce can or jar of gravy*

    Melt butter in the skillet, swirl to coat skillet, then pour butter into a bowl with the stuffing mix, cheese and scallions. Mix well. Arrange mushrooms in the skillet, gill side up  and fill centers with stuffing mix. Drizzle with gravy, cover and cook over medium heat about 15 minutes or until mushrooms are tender and stuffing is steamed. Serves 4. 

*To make this a vegetarian dish, use 1 1/2 cups white sauce, Hollandaise or Bearnaise sauce. 


See more of Janet Groene’s shortcut recipes for the small galley at https://campandRVcook.blogspot.com

Friday, April 19, 2019

Eating Well while Boating and Sailing

Thank you for a $5 yearly donation in support of this blog. Send via PayPal to janetgroene at yahoo.com








Galley Recipe of the Week

Rocky Shoals
    No mixer needed.  Make these chewy, energy-packed bar cookies using only a big mixing bowl, a whisk and a spatula. Dry ingredients can be mixed ahead of time at home in two zip-top bags. Then just dump them in. 


1 cup corn or canola oil
3 eggs
1 teaspoon vanilla extract
2 cups brown or white sugar or half of each
2 cups flour
1 teaspoon baking soda

1 cup each oatmeal,  cereal flakes (e.g. Wheaties or corn flakes), chopped nuts, chocolate bits and shredded coconut.

Powdered sugar (optional) 



    Whisk eggs and oil until light. Add vanilla. Mix sugar, flour and baking soda in a bag and gradually whisk into the egg mixture. In another bag, mix oatmeal, cereal, nuts, chocolate bits and coconut. Start adding to egg mixture.
      When the mixture becomes too thick for the whisk, use a large spatula to fold in the oatmeal mixture until everything is evenly mixed.
    Spread in a greased 9 X 13 -inch pan and bake at 350 degrees about 35 minutes, or until  springy and “set”.  Cool  to lukewarm, then cut in squares. 
Sprinkle with sifted powdered sugar if you like.
    No-oven method: Pack prepared dough into a heavy, greased, large, deep skillet or Dutch oven, preferably cast aluminum. Cover and bake over low-medium burner until firm and pulling slightly away from edges of the pan. 



Do you dream of sailing the Greek Islands?  One outfit that permits guests to bring a pet is charterayachtingreece.com Order the superb Lonely Planet guide to the Greek islands here.



Pantry Recipe of the Week


    No fresh food left when you are voyaging? Each week we present a recipe that uses only shelf-stable foods. When provisioning it’s best to stock no- or low-salt canned vegetables. You can always add salt to the finished dish if it’s needed.



Survival Food Handbook is a complete guide to using shelf-stable supermarket foods for prepping, cruising and emergencies. Explore the wide variety of canned and packaged foods now available in everyday supermarkets.

Sesame Almond Green Beans
    This vegetarian main dish for two has sesame seeds and almonds for protein.  It makes a side dish for four.

2 cans, 14.5 ounces each, French-cut green beans
1 tablespoon each dried onion flakes, celery flakes and parsley flakes
½ teaspoon garlic powder
2 tablespoons olive oil
1/2 cup slivered almonds (or more to taste)
2  tablespoons black or white sesame seeds
Freshly ground pepper to taste   
Almond oil for drizzling


         Drain the green beans into the vegetable flakes and garlic powder. Let soak 15 minutes or more.  Drain well.  Heat olive oil and stir in almonds and sesame seeds until toasty. Add re-hydrated vegetables until fragrant. Fold in green beans, cover and cook over low heat until flavors blend and it’s thoroughly heated.  Drizzle lightly with a few drops of special oil such as almond or truffle oil. Pass the pepper grinder.

Tips for the Galley Cook

* Make an easy crust for quiche. Mix melted butter into thawed hashed brown potatoes, Press to bottom and sides of a pie plate, bake 5 to 10 minutes, then fill and bake until filling is set and crust is toasty. 

    *To make homemade cheese spread, cut up a pound of American cheese and heat it gently with a 12-ounce can of evaporated milk. Stir in 1 tablespoon each vinegar and yellow mustard with a dash of cayenne pepper. Stir and heat until smooth, cool to lukewarm, stir and pour into a crock or jar.  Keep in ice chest or fridge up to three weeks.

    * When adding yogurt to a recipe, fold it in carefully. Vigorous mixing breaks it down and makes it runny. 



    * Have real, stone-baked pizza over one galley stove burner. This stove-top pizza oven comes with a pizza stone and can bake pies up to 12 inches.

    * Sprinkle a buttered casserole lightly with sugar-frosted cornflakes before adding berries for cobbler. Flakes absorb excess juice and add sweetness.

    * When making stew, cut up root vegetables very fine and nobody will notice it contains some lower-calorie turnips and rutabagas replacing high-calorie white potatoes.

Skillet Meal of the Week
Pronto Pilaf


 

12 ounces bulk Italian sausage (mild, medium or hot)

Medium onion, cut in slivers
2 cups sliced mushrooms
1 cup raw rice
2 ½ cups beef, vegetable or chicken broth
½ teaspoon dried, crumbled thyme
1/4 cup dry red wine
1 cup broken spaghetti
Salt, pepper

    Fry out sausage, breaking it up. When it’s no longer pink, keep stir frying while gradually adding onion, mushrooms and rice. Add broth, thyme and wine. Bring to a boil, cover and cook 5 minutes over low heat. Stir in spaghetti, cover and cook 15 minutes more or until rice is tender. Season to taste. Serves 4 to 6.

Friday, April 12, 2019

Cruising Cooks Set Sail with Easy Recipes

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Galley Recipe of the Week
 Pennsylvania Dutch Tomatoes
    Turn firm, ripe tomatoes into a rich main dish for vegetarians or a side dish to serve with meat from the grill.

 
About 3 pounds of ripe, firm, meaty tomatoes
½ cup flour
1 teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon plus 1 teaspoon packed brown sugar
1 stick butter or more if needed
1 ½ cups whipping cream


Minced parsley or cilantro (optional) 



    Discard paper-thin slices from the top and bottom of the tomatoes. Cut tomato centers into  three nice, fat slices. Mix flour, salt, pepper and brown sugar on a plate and dredge tomato slices.

    In a large skillet, melt some of the butter and fry tomatoes until golden brown on both sides. Continue browning tomatoes, adding butter as needed.  Remove tomatoes to a platter. Add cream to the skillet, stir until it boils and pour cream sauce over tomatoes. Sprinkle with minced herbs. Serves 6 as a side dish or 3 as a main dish.


Pantry Recipe of the Week
    Each week we present a recipe that can be made entirely from shelf-stable ingredients. When fresh food supplies are running low on a long passage or you're facing some emergency, rely on your pantry to provide provisions that are balanced, nutritious and crew-saving. 



Survival Food Handbook is a complete guide to emergency foods that you can be found at any  supermarket to stow on board for convenience or emergencies. Read about portions, amounts, storage tips, crisis management in power outage, fire or flood, alternative stoves and much more. 
 

The Best Russian Dressing
    When you’re out of fresh vegetables, a tangy salad dressing can perk up canned vegetables such as artichokes, hearts of palm, baby corn or cut green beans to create a passable salad. Pectin is a natural product and a low-calorie thickener to use in dressings, sauces, smoothies. It also makes jams and jellies.

1 tablespoon powdered pectin
1 tablespoon sugar or equivalent
½ teaspoon each dried, crumbled basil, dried tarragon
1/4 teaspoon garlic salt
6-ounce can V-8 juice, regular or spicy
1/4 cup red wine vinegar
    Stir everything together and let stand one hour. Spoon over hot or cold vegetables, pasta, rice, grilled fish, etc. Leftovers should be refrigerated.

Skillet Meal of the Week
Skillet Chilaquiles

    Traditionally made with fried strips of torillas, this Chilaquiles recipe speeds things up by using packaged corn chips. Corn chips and canned chicken are salty, so use salt-free canned tomatoes. 


10-ounce can chunk chicken broken up with a fork
2 tablespoons vegetable oil
Medium onion, finely diced
Green pepper, seeded and diced (optional)
2 cans, 14.5 ounces each, diced tomatoes with onion and green pepper
Small can chilies, drained
Small can diced japapenos (ooptional)
1 teaspoon ground cumin
2 to 3 cups bagged corn chips such as Fritos

    Drain chicken and save the juice Sizzle chicken and onion in hot oil in a large skillet until browned. Add tomatoes,  chilies, jalapenos and cumin. Cover and simmer 5 to 10 minutes. Just before serving,  stir in corn chips. Spoon into bowls and add sour cream salsa.

Sour Cream Sauce:
½ cup sour cream
1 tablespoon lime juice
1 cups salsa from a jar, drained (hot, medium, mild)
1 teaspoon dried cilantro flakes or minced fresh cilantro to taste

    In a bowl whisk sour cream and lime juice. Stir in salsa and cilantro. Spoon over servings. Serves 4 to 6.

Friday, April 5, 2019

Cook on the Boat,Eat on the Boat







blog copyright janet groene. Thank you for sending $5 a year as a voluntary subscription. Send via PayPal to janetgroene at yahoo.com



Galley Recipe of the Week
    I’ve cruised on boats of all kinds from Alaska to the Equator. No matter how cold or hot the weather, I always craved a hot breakfast at first light. This high-energy oatmeal is almost like a pudding.  Eggs and butter add protein and fat that are necessary when you’re working sails. It’s OK to use any milk but I like to use nonfat dry milk when I’m on short rations.



3 ½ cups water
1 cup nonfat dry milk
2 eggs
2/3 cup brown sugar
2 cups oatmeal
½ stick (1/4 cup) butter


    In a pan whisk water, dry milk and eggs with brown sugar. Coo over medium heat, stirring constantly until it begins to thicken. Stir in oats and continue to cook over low/medium heat 8 to 10 minutes until oats are tender. Stir in butter. Serve with milk or cream and more sugar if you like.

Pantry Recipe of the Week
Tooty Fruity Turkey


 
    These weekly recipes require no fresh foods. It’s always best to provision with sugar-free and salt-free canned goods. You can always add sugar or salt during cooking.


Want a book that is totally about pantry shelf foods and provisioning for cruising and emergencies? It's the Survival Food Handbook

1 or 2 cans, 10-ounces each, chunk turkey
½ teaspoon poultry seasoning
1 can pie-sliced apples (not apple pie filling)
1/4 cup dried cranberries
Small can pineapple tidbits
3 chicken bouillon cubes
3 cups water plus juice from turkey and fruit
1 1/2 cups raw rice


    Put turkey and poultry seasoning
in a kettle . Break up turkey into chunks. Stir in juice from the turkey and fruit plus the bouillon and water. Bring to a boil and stir in rice. Cover and cook over low heat until rice is tender (20 minutes for white; 35 minutes for brown.)  Fold in fruit, cover and heat through. Serves 4 to 6.

Tips for the Galley Chef

    *  If you don’t have a stir-fry pan for vegetables on the grate, use an ice pick to punch holes in a disposable aluminum pizza pan and use Vise Grip pliers for a handle.

* You control the wow factor when you make your own hot pepper oil and. Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.) Stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours, strain.

*Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans. Heat, butter, season to taste.

* Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder very sparingly into soups and stews.

* If a rust stain develops on a Formica counter, try removing it with a rubber eraser. 



Outset QS83 Chicken Leg and JalapeƱo Roaster with Collapsible Legs, Stainless Steel    *See more of Janet Groene's shortcut recipes for the small galley at https://campandrvcook.blogspot.com

   * This sturdy stainless steel rack for easy grilling does roasting and serving of chicken drumsticks, wingettes, stuffed banana peppers. Also holds ice cream cones while you fill and serve.  
http://amzn.to/2v835FU

* After cleaning a drying a waste basket, sprinkle a little powdered borax in the bottom, even if you use a plastic liner.  It will discourage bugs and make it easier to clean the container next time. 



Skillet Meal of the Week
Lamb Shanks with Butter Beans

 
4 lamb shanks
2 tablespoons vegetable oil
Small onion, chopped
4 carrots, peeled and cut up
1 beef, chicken or vegetable bouillon cube
1 cup water
1 or 2 cans butter beans (large limas)
½ teaspoon each dried oregano, dried rosemary
1 bay leaf
Salt, pepper to taste


    Brown lamb shanks in a large skillet. Push aside and sizzle onion and carrots while scraping up brown bits. Stir in bouillon and water to dissolve. Add oregano, rosemary and bay leak. Cover and simmer until lamb is tender. Remove and discard bay leaf. Stir in butter beans to heat through. Serves 4.

Tuesday, March 26, 2019

Easy Meals for Sailing and Motor Boating

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Galley Recipe of the Week
    

When I have a freezer on board  boxed, frozen spinach is one of my favorite provisions. It s compact and so versatile. If you have only an ice chest, seal the box in a plastic bag and use the spinach within two or three days.
Spinach Cakes
 

10-ounce package of frozen spinach
2 eggs
Small onion, finely chopped
1 cup dry bread crumbs plus more for dipping
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese

Oil or butter for frying

    Thaw spinach in a sieve and press it dry. In a bowl whisk eggs until light. Stir in a cup of bread crumbs, the nutmeg and cheese. Form patties, dip in bread crumbs and fry until firm and toasty. Serve as is or garnished with sour cream, tomato sauce, Hollandaise sauce, cream sauce with nutmeg,  or more grated cheese. Serves two as a main dish or four as a side dish. 



Tips for the Boat Chef


  

    *Primitive but still the best design yet is the carved wood citrus reamer. Use it for oranges, lemons, limes, Key limes. 

       * When a recipe calls for oats in a cookie recipe or crunchy topping for cobbler, use granola instead. 


    * Make a Sausage, Shrimp and Suds Boil. Brown 2 pounds of onions in butter in a large, deep kettle until they are caramelized. Add three cans or bottles of IPA-type beer and two cups water. Boil two pounds of pricked (to prevent splitting) brats until thoroughly cooked. Remove brats. Keep broth at a boil. While brats brown on the grill or in a skillet, boil a shipload of shrimp or fish in the same broth.    


    * Rule of thumb: when a chicken salad recipe calls for three cups diced, cooked chicken, one pound of skinless, boneless chicken should do it. 


    * To keep a delicate skillet meal warm without overcooking, such as an omelet or fish, cut a piece of parchment the diameter of the skillet. Butter it and place it over the food. (Keep this paper away from open flame).  


    * Drain a 20-ounce can of pineapple tidbits into a large bowl. Stir a packet of instant French Vanilla pudding mix into the juice. When it begins to thicken  fold in the tidbits, a cup of thawed whipped topping and ancut-up angel food cake torn into bite size. Serve at once or chill.


Pantry Recipe of the Week


    How well would you eat during a long passage if your freezer fails? (That happened to one of my friends in the Indian Ocean, leaving her with many pounds of  ruined provisions).  

    What pantry foods can save your life when you land in a strange port without money?
     When can you find on the shelf for dinner after such a tough slog to windward that you’re too pooped to cook from scratch? Here’s this week’s idea for a dish that requires no fresh ingredients.



   With stowed foods you can always have balanced meals on hand, even in emergencies. Survival Food Handbook is a guide to provisioning the boat with affordable, ordinary staples from the supermarket. It’s also filled with information on what to do with refrigeration fails, how to clean up after a flooded bilge or a fire, how much of what to buy and tips on substitute stoves.











Blushing Rice Cakes

 
   
1 cup of flour
1 teaspoon baking powder
Pinch cayenne pepper
1 teaspoon dried, crumbled thyme
Freshly ground pepper (optional)
3 cups of cooked rice
1/3 to ½ cup real bacon bits
8-ounce can of tomato sauce (1 cup) 

2 eggs
Vegetable oil for frying 


    In a bowl mix flour, baking powder and seasonings. Fold in rice and bacon bits. Whisk eggs and tomato sauce. Mix with rice mixture. Drop by tablespoons in hot oil and fry on both sides until crusty. Serves two as a main dish or four as a side dish.


Skillet Meal of the Week
MishMash


1 pound lean sausage or ground beef, turkey, chicken, lamb or pork
2 cups thawed hashed brown potatoes with onion and green pepper
1 cup matchstick carrots
1/3 cup raw white rice
3 cups tomato juice
1 teaspoon curry powder
About 1 ½  cups small broccoli florets OR

6 slices tomato topped with grated cheese

    Fry out meat in a large skillet, breaking it up. Spoon off any excess fat. Stir in potatoes, carrots and rice to coat, scraping up brown bits. Stir curry powder into tomato juice and pour over skillet. Cover and simmer until vegetables and rice are tender. Dot florets around the top, cover and steam just until broccoli is crisp-tender. OR arrange tomato slices and cheese on top, cover and cook just until cheese is melted. Pass the salt, hot sauce and pepper mill.  Serves 6.
    Cook’s note: the amount of seasoning needed here depends on the type of sausage, type of curry powder and whether tomato juice was regular or low sodium.
  

Friday, March 15, 2019

Boat Galley Meals for Smooth Sailing

Thank you for donating $5 a year in support of this blog. Use PayPal to send to janetgroene at yahoo.com


Janet Groene lived ten years on the go by sailboat and RV.  Her writing assignments have taken her all over the world in boats and campers of many kinds. See more of  her shortcut recipes for boating, camping and RV travel at https://campanrvcook.blogspot.com 









Galley Recipe of the Week

Applesauce Skillet Cake

   
    No electric mixer needed. I like cast aluminum  for baking atop the stove because it spreads the heat evenly over bottom and sides. Cast iron, stainless steel and thin aluminum don’t give the even heat needed for even stovetop baking.

1 cup liquid eggs (such as Egg Beaters)
1/4 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
1 2/3 cups applesauce
12-ounce can baby carrots

2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon each cinnamon, nutmeg,  salt

1 cup raisins
½ cup chopped nuts    




    Grease a cold, 10-inch, deep, cast aluminum skillet for which you have a heavy, tight-fitting lid. In a large bowl whisk egg substitute and oil, gradually adding sugar. Add vanilla and applesauce. Mix dry ingredients in a bowl or  bag and mix in. Fold in chopped nuts and raisins. Spread in cold skillet, cover tightly and place over medium-low burner for 30 minutes. Check for doneness. Baking times vary depending on your stove.


    Cake should be springy to the touch and pulling  slightly pulling away from sides of the skillet. Don’t be tempted to turn heat higher or check too often. 


    When cake is done, let it cool in the skillet, uncovered, 10 minutes or so. Use a serrated knife to cut it into wedges. Serve plain or with whipped topping, cream, vanilla sauce or a sprinkling of powdered sugar.


Skillet Meal of the Week
Ramen Omelet

 
Whether it’s breakfast, lunch or dinner nothing beats a rich omelet that’s bulked up with tasty ramen noodles. When you buy ramen that cooks in its own tub, and eggs in a carton, you don't have to wash extra pans and bowls. 




2 tubs ramen lunch any flavor
Boiling water
½ stick butter
1 pint eggs such as Egg Beaters

1 bunch scallions



     Lift lid of ramen tub  just enough to add boiling water according to package directions. Cover and set aside. Slice white and light green parts of scallions and stir-fry in melted butter in a big, nonstick skillet.  Drain ramen, discarding liquid,  and stir fry noodles in butter.
    Spread noodles in an even layer and carefully pour eggs over. Cover, reduce heat and cook just until eggs set. Serves 4.


  Cook’s note: To add calico color and a vegetable or two, stir-dry a couple of handfuls of baby spinach or shredded red cabbage with the scallions.


Tips for the Galley Chef


    * Do you have a freezer on board? Make your own ice cream novelties. Put large  waffle cones in the freezer to chill them.  Let  ice creams soften at “room” temperature just  until they can be spooned into cold cones. Quickly stuff  cones with layers of ice cream, sherbet, nuts, and other goodies. Wrap and freeze. To serve, fold a napkin or coffee filter around cones and hand ‘em out.  No plates, no forks, big smiles. 


    * Does your galley stove require preheating? When you have boiling water, fill a thermos so you can always make coffee, jello, ramen, instant soups, etc. without starting the stove. 


    * Make a lazy susan  for the table. Buy two identical,  round, straight-sided cake pans. Put marbles or ball bearings in one. Place the other one on top. Fill with condiments, spaces, creamer, sugar, whatever. You have a lazy susan and you can always take it apart to make cake.


  

Pantry Recipe of the Week
    No fresh foods needed for these weekly recipes. Save them for emergencies or just a lazy day.

 

Chicken Aloha
 

2 cans, 10 ounces each, chunk chicken
20-ounce can pineapple tidbits
1/4 cup soy sauce
2 tablespoons cornstarch
½ teaspoon each celery seed and nutmeg


    Drain chicken and pineapple into a cold pan.  Add soy sauce. Stir  cornstarch into liquid. Then heat, stirring until it thickens. Fold in chicken and pineapple. Heat through.  Spoon over a starch such as rice, potato, noodles, pasta. Too hot to cook rice?  Too rough to boil pasta?  Just pile crisp Chinese needles on each plate and top with the chicken.