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Galley Recipe of the Week
Serve this saucy dish over rice or in buns or wraps. It’s also a good cockail party snack when served on toothpicks.
2 pounds boneless, skinless chicken cut in bite size
1 tablespoon vegetable oil
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 cup each bourbon, ketchup, soy sauce
1/3 cup brown sugar
½ cup water
1 tablespoon cornstarch
Brown chicken pieces in hot oil, gradually stirring in garlic and ginger. Cover and braise until chicken is done. In a bowl whisk remaining ingredients and stir into chicken until a thick glaze forms. Serves 8.
Pantry Recipe of the Week
Each week we report a recipe made completely from shelf-stable provisions. Most can be found in ordinary supermarkets. Voyagers also need long-life survival foods but affordable supermarkets provide great choices for the usual emergencies such as fridge failure or finding yourself broke in a harbor far from home.
All these ingredients keep well on the shelf but not forever. Watch use-by dates.
2 cups biscuit mix
½ teaspoon mixed Italian seasoning
Water or milk
Save ½ cup of the biscuit mix to scatter on a sheet of waxed paper. Add seasoning to the rest of it rest in a bowl and add enough liquid to make a very stiff dough. Knead on the waxed paper until well combined but do not over-work. Pat dough into an 8-inch square. Scatter with:
1 cup chopped pepperoni
Small can chopped black olives, well drained
1 cup grated dry cheese such as Parmesan
Roll up dough and cut in six slices. Set out a 6-cup cupcake/muffin pan. Spray with nonstick spray. Put 1/4 teaspoon olive oil in each. Add poppers and bake at 400 degrees until puffy and golden. Makes 6 poppers to serve with a mug of soup for a simple supper. Cool any leftovers, wrap in waxed paper and tuck into storm suit pockets to eat while on night watch.
Tips for the Galley Cook
*I don’t know why, but adding a can of condensed chicken ‘n rice soup to a batch of chicken and rice adds a special something.
* Make sandwiches with Biscoff spread, then dip in egg and milk to make French toast.
* A good place to raise yeast dough and culture yogurt or Junket is in a clean ice chest. It keeps wind out, heat in.
* Buy a new coffee grinder and mark it Spices. Whole spices keep better on board and taste better too. To clean it between spices, run it one minute filled with a few tablespoons of rice, then wipe out with an absorbent cloth
Skillet Meal of the Week
Garbanzo and Cauliflower Skillet Curry
Make it meatless or sizzle chicken bite-size bits in hot oil before adding the other ingredients. You can also add canned chunk chicken any time. Curry powders vary greatly, so choose your favorite.
2 tablespoons olive oil
Medium head cauliflower, cut in bite size (3 to 4 cups)
2 tablespoons (more or less to taste) curry powder
1 to 2 cans garbanzos, drained and rinsed
1 can macaroni and cheese
1/4 cup water
1 can cream of something soup such as cream of chicken or vegetarian mushroom
1 cup milk, water or coconut milk
1/8 teaspoon cayenne (optional)
Brown cauliflower in hot oil, then stir in curry powder to coat. Add 1/4 cup water, cover and simmer over low heat until cauliflower is crisp-tender. In a bowl whisk soup, water or milk and cayenne if you like it spicy. Add to skillet, cover and cook over low heat to heat through.Stir and serve as is or over rice. Serves 4 to 6.
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Scroll down to see what you missed in previous weeks, Come again next Friday to see more new recipes.