Galley Recipe of the Week
This recipe has been going around in many versions. Here’s just one. It’s an ideal main-dish salad to make different each time by varying dressings (use a scant cup of bottled Asian, citrus, ranch, Catalina, French, etc.) and different proteins (tuna, nuts, seeds, diced tofu, chunk chicken).
16-ounce package cole slaw mix
2 packages chicken flavor ramen noodles, broken in bite size
2 bunches scallions, trimmed and sliced
1 cup thawed peas (optional)
1 cup each sliced almonds, sunflower “nuts”
1/3 cup each balsamic vinegar, brown sugar and vegetable oil
|Crush ramen in the packet with the heel of your hand|
Discard flavor packets from the ramen. Crush ramen. Lightly toss together cole slaw mix, noodles, scallions, almonds and sunflower seeds. In a small saucepan stir vinegar, brown sugar, oil and seasoning packets. Bring to a boil and toss with slaw mix. Serve now or chill. Serves 6.
Pantry Recipe of the Week
No fresh foods are needed for these weekly features. When you’re too busy to cook, or in an emergency, look to your pantry for shelf-stable ingredients that can be stowed for months, sometimes for years.
Vegetable Stuffing Mixup
This is a one-pot meal that can be vegetarian if you wish.It’s best to buy low-sodium and no-salt-added canned vegetables. Add salt later if needed.
Be prepared for any food emergency with the Survival Food Handbook. It's a guide to provisioning with affordable, familiar supermarket staples. Learn to choose, stow, prepare delicious meals without fresh foods, refrigeration or oven. See it in Kindle or paperback at http://amzn.to/1WdYqbe
4 cans, 14.5 to 18 ounces each, different vegetables (mixed vegetables, peas, carrots, zucchini in tomato sauce, eggplant appetizer, diced tomatoes, green limas, whole kernel corn, diced rutabaga. Go for variety in color, taste and texture.
1 teaspoon mixed Italian seasoning
2 tablespoons olive oil
10-ounce can chunk chicken, broken up (optional)
6-ounce box of chicken flavor stuffing
Can or jar of queso blanco or Alfredo sauce
1/4 to 1/3 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper
Drain vegetables and chicken. Add water if needed to make 2 ½ cups liquid. Add Italian seasoning to liquid and set aside.
Heat olive oil and sizzle chicken and any of the larger vegetables to brown them. Add liquid and remaining vegetables. Bring to a boil to heat through, then turn off heat. Fold in stuffing mix, cover and set aside a few minutes for stuffing mix to re-hydrate.
Fold Parmesan into queso blanco or Alfredo sauce. Heat gently, stirring to melt Parmesan, and spoon over each portion to taste. Serves 6.
Learn to make Hawaiian poke (say poke-kay) bowls with this delightful cookbook https://amzn.to/2QIQeSn
Skillet Meal of the Week
4 portions lean, meaty, skinless chicken thighs
½ teaspoon each cinnamon, ground cumin, ground coriander and chili powder
2 tablespoons vegetable oil
1 each large green, yellow and red pepper, seeded and cut in crescents
1 lemon, thinly sliced and any seeds removed
4 portions rice noodles or ramen
Sprinkle chicken with mixture of the spices and brown in hot oil. Stir in peppers and lemon slices to soften them. Rehydrate noodles per package instructions.
Remove chicken to four plates and stir noodles gently into hot pan drippings. Serve with chicken. Serves 4.