Return here each week for galley cooking tips and three new recipes, one for everyday use, one to make in a skillet and one to make with emergency staples from your pantry.
Galley Recipe of the Week
Using less than a pound of economical surimi you can create this tasty, colorful main dish salad. If you’re feeling flush, double the amount of surimi.
1 each red and green bell pepper, trimmed and finely chopped
2 tablespoons vegetable oil
Medium cauliflower, chopped
7- to 10-ounce can mushroom pieces, drained
2 cans (6 ounces each) sliced black olives, drained
10-ounce jar salad olives with pimento, drained
15-ounce jar tiny pickled onions, undrained
14-ounce bottle ketchup
16-ounce package shredded Alaska Surimi (imitation crab)
15-ounce can whole green beans, drained
10-ounce jar tiny sweet pickles, drained
In a big skillet or wok, stir-fry peppers in hot oil, gradually stirring in the cauliflower and mushrooms. When the cauliflower is crisp-tender, stir in olives, onions with their juice and ketchup. Keep stirring over medium heat while adding surimi, green beans and pickles. Serve warm, at “room” temperature or chilled on beds of shredded lettuce. Serves 8 as a main dish salad.
Boat Cook Tips
* No rolling and cutting needed when you make biscuits by stirring full-fat sour cream into self-rising flour mixed with a pinch of baking soda. Drop by the heaping tablespoon. Bake in a hot, hot oven.
* Ice cream cups come in mini, regular and jumbo sizes. Think of them as edible dishes for anything from scrambled eggs to sloppy joe.
* Grease spots in porous galley surfaces? Before trying a harsh cleaner that could bleach out the color, work in some cornstarch with a soft brush. Let it absorb oil, then brush it off. Clean with mild soap solution.
* Cook any flavor ramen and drain well. Whisk 2 to 4 eggs, stir in ramen and cook as an omelet. Broth can be discarded or thicken it to make a sauce.
* When you cook in foil “kisses” (think of a big Hershey kiss) put food in a small foil pie tin first. Bring up edges of foil and twist to seal and also to form a handle. Place on grill. Cook through. Easier to eat.
* Think of Hasselback potatoes. Then use the same technique with tomatoes, zucchini or eggplant. Fill with meat, cheese, sauce, butter, bread crumbs, etc. Wrap in foil. Bake or grill.
* Make a nice pot of creamy polenta and stir in canned chili, black olives, corn kernels, shredded cheese. Plop on plates
Pantry Recipe of the Week
No fresh foods needed in my weekly Pantry Recipe. Spare food is boating insurance. Stuff happens.
Applesauce Gummy Candy
This recipe is best made in cool climates. Granular, powdered or turbinado sugar can be used to coat pieces.
16-ounce jar of applesauce (2 cups)
2 cups sugar
8-serving packet any flavor gelatin dessert mix
Boil sugar and applesauce for two minutes and stir in gelatin until it dissolves. Pour into a 9 X 13-inch pan and let it set in a cool place for 24 hours. Cut in squares, roll in sugar and set on waxed paper to dry. Pack in containers with generous layers of sugar between pieces. When it gets sticky, roll in more sugar.
Skillet Meal of the Week
This easy-mix quiche makes a meal. And it makes its own crust.
6 to 8 slices bacon, cut up
Medium onion, diced
1 ½ cups milk
½ teaspoon each salt, pepper, ground nutmeg
½ cup flour
1 cup grated mild cheese such as Swiss of Gruyere
1 cup blanched vegetable pieces such as broccoli or cauliflower (optional)
In a 10- or 12-inch skillet, fry out bacon, gradually stirring in onion. Spoon off excess fat but leave enough bacon fat and to swirl around, coating the pan. When becon bits are crisp, remove skillet from the heat.
In a bowl whisk eggs, milk and seasonings until light and smooth. Whisk in flour.
Swirl the skillet again to coat bottom and sides with bacon fat. Sprinkle cheese, and vegetables if using, over the bacon and onion in the skillet. Pour in the egg mixture. Cover skillet and cook over medium heat until bottom and sides are golden brown and middle is set, as for custard. Serves 4 to 6.