Saturday, October 23, 2021

Cruising Sailors Need Easy Galley Recipes

 Blog copyright janet groene, 2021 all rights reserved. To ask about rates to place your ad for one year, one low rate on all six Groene sites email janetgroene at yahoo.com

 


 
Galley Recipe of the Week
    Cruising sailors find okra in native markets in Africa, the Middle East, Greece, Turkey, India, the Caribbean, South America and the Southern U.S. It’s the perfect complement for native sausages wherever you find them. When buying unfamiliar sausages, know how they are prepared. Some require long boiling or grilling. Some are smoked or cooked and need little or no cooking. 

Sand Dollar Skillet
12 to 16 ounces okra, trimmed and sliced in rounds
About ½ cup cornmeal
1/4 cup flour
1 teaspoon each salt, pepper
Oil for frying
12 to 16 ounces fully cooked sausage such as kielbasa, sliced

    Put okra in a clean bag with the cornmeal, flour, salt and pepper. Shake well. Coat a large skillet generously with vegetable oil. Shake excess flour off okra slices, and fry in hot oil. When okra begins to brown, stir in sausage and keep stir-frying until everything is browned.  Serves 4.
    Optional: stir in a can of drained, rinsed, sliced potatoes or white beans with the sausage.

 



Did you know that the Yacht Yenta mysteries are laced with shortcut galley recipes from author Farley Halladay, a former charterboat cook? They are all part of the fun in these poignant, yet humorous “cozy” mysteries with saltwater flair.  For Kindle, Nook, Google Play et al. June   https://amzn.to/3hXvkhX

Tips for the Galley Chef

    *  Drain a can of sliced water chestnuts and pat dry. Using tongs, dip in batter one by one and fry in hot oil. Serve with soy sauce.

* Try using cola or cooled coffee in place of water when making a chocolate cake mix.

    * *No bake cookies. Make rice crispy cookies and fold in 1 packet Jello, any flavor, to melted marshmallow before adding rice.

* To make a quick, protein-rich pancake “syrup” whisk one part peanut butter with 1 part Karo syrup (lite or dark) and  milk or cream ad lib.

A JANET GROENE APPROVED PRODUCT
    I don’t often accept products for field testing but this one passes muster on all levels. The RV Hose Storage Bag is, first of all, something every boater can use to keep things clean, dry, separate and easily retrieved from a storage compartment. Stow the bags in a stack or tuck them in to whatever compartments work for you.
    Second, the set is rugged for years of use and that includes the easy drawstring closures and the three heavy duty labels for the drinking water bag, black water bag and electrical cord. Third is the attractive price at $39.95 for the set of three bags. See it at https://amzn.to/3B1Dxbd
    Bags are also available separately for $16.95 if you don’t need the third “black water” hose bag but it’s just right for spare dock line or other coil. The size of the kit and bags is suitable for medium boats with medium size and length electric cords.
 


Pantry Recipe of the Week
    No fresh foods are required in these recipes. See more about Janet’s Food Survival Handbook,   https://amzn.to/2PvOBbx  It’s about choosing, stowing and cooking with familiar  pantry staples from the supermarket, not high-priced survival foods.  
  No fresh foods are required in these recipes. The book is for sailors and campers who have limited space, yet need emergency foods at the most unexpected times and places
.

Lobster Ta-DAH
    Provisioning a boat with canned foods isn’t just about having back-up or cruising on the cheap. While cruising the Bahamas we once met a Canadian yachtsman who had left home with cases–cases!–of pricey but utterly delicious and infinitely versatile  canned Canadian lobster. How we loved invites to his boat!  If you stock lobster on board, here’s a heavenly way to prepare it.

    The recipe also works with cheaper canned seafood such as crabmeat, salmon or tuna but I can dream, can’t I?

2 cans, 6.5 ounces each, lobster meat
1/3 cup  vegetable oil
1/4 cup flour
1 teaspoon each salt, sweet paprika
1/8 teaspoon cayenne pepper (optional)
Scant 2 cups canned cream or evaporated milk
1 cup crushed round buttery crackers
1/4 cup grated dry cheese such as Parmesan

    Drain the lobster and put juice in a 2-cup measure. Heat oil, stirring in flour, paprika, salt and cayenne to make a pale roux.  Add diluted canned cream or evaporated milk to fill the  2-cup measure. When flour mixture is well blended, slowly whisk in cream or milk  over low heat to make a smooth sauce.
    Break up lobster and stir into sauce to heat through. Crush crackers and mix with Parmesan. Spoon lobster onto plates (over rice if you wish) and top with crumb mixture. Serves 4.
   


Friday, October 8, 2021

Sailboat Recipes for a Small Galley

Blog copyright Janet Groene 2021.


SERIOUS FOOD FOR SERIOUS CRUISING

 


 


Galley Recipe of the Week
Cajun Meatballs

    
    For a change, swap out grits for pasta and Creole seasoning for Italian.

 

 

2 pounds lean ground beef, turkey, pork or a mixture
½ cup dry bread crumbs
2 eggs
1 ½ cups mixed, chopped onion, celery and green pepper
1 tablespoon Creole or Cajun seasoning
2 tablespoons olive oil
28-ounce can crushed tomatoes
14-ounce can seasoned tomatoes such as Rotel
1/4 cup water (optional)
1 ½ tablespoons cornstarch (optional)
Grits, rice, polenta or cheese grits


    Mix meat, vegetables, eggs,  crumbs and seasoning well and form into small balls or patties.  Brown in hot oil in a large skillet. Add tomatoes, cover, and simmer until  with meatballs are done through. To thicken sauce if desired, whisk cornstarch and water and stir into sauce. Adjust seasoning in sauce . Serve sauce and meatballs over a starch. Serves 8 to 10. Leftovers freeze well. 

Pantry Recipe of the Week
    Each week we present a recipe made entirely from shelf-stable ingredients. This one is so easy you’ll find yourself making it time and again to spoon over coffee cake, bread or rice pudding, canned or fresh fruit and plain cakes and pies. If you can find it, butter-rum flavoring is very  versatile. Some markets also carry a vanilla-butter-rum blend. Brands vary,  so add it to taste. 

 

 World’s Easiest Rum Sauce
1 can sweetened condensed milk
1 ½ teaspoons vanilla extract
½ teaspoon plus 1/4 teaspoon butter-rum flavoring


    Whisk everything together and serve hot, warm or at room temperature.
    Cook’s note: This is also good with brandy flavoring.
    Serving suggestion: Spoon over plain cake, pudding, ice cream, baked apple . Stir into hot coffee, tea or cider with or without a shot of rum. Whisk into plain yogurt. Use to sweeten eggnog, smoothies, shakes.


 

A JANET GROENE APPROVED PRODUCT
    I don’t often accept products for field testing but this one passes muster on all levels. The RV Hose Storage Bag is, first of all, something every boater can use to keep things clean, dry, separate and easily retrieved from a storage compartment. Stow the bags in a stack or tuck them in to whatever compartments work for you.
    Second, the set is rugged for years of use and that includes the easy drawstring closures and the three heavy duty labels for the drinking water bag, black water bag and electrical cord. Third is the attractive price at $39.95 for the set of three bags. See it at https://amzn.to/3B1Dxbd
    Bags are also available separately for $16.95 if you don’t need the third “black water” hose bag but it’s just right for spare dock line or other coil. The size of the kit and bags is suitable for medium boats with medium size and length electric cords.
 

Tips for the Galley Cook
    
    * Too much fresh fruit on hand? Pack diced, firm, peeled pieces of fruit in glass or other non-reactive containers. Boil 1 cup white balsamic vinegar, 2 cups water, ½ cup sugar and 1 tablespoon pickling salt. (Do not use iodized salt.) Pour over fruit to cover. Lid tightly and refrigerate at least 8 hours and no more than 4 days. Use as a condiment.

  
    * Toss 2 cups of cauliflower “rice” with 2 tablespoons flour and ½ t. salt. Add 1  beaten egg. Fry as for pancakes. Serve with gravy or cheese sauce. 

    * No oven? Make giant cookies. Bring 1 cup each sugar and light corn syrup to a full boil. Remove from heat, stir in 1 ½ cups peanut butter, then fold in 10 cups cornflakes. Drop by the half cup on waxed paper to cool.

    * Make crumbs ahead of time at home from vanilla wafers, graham crackers, chocolate cookies, gingersnaps, pretzels, etc.  Bag in two-cup portions with 1/4 cup brown sugar. To make pie crust mash in 3/4 stick of butter, melted. Press into a 9 X 13-inch dish or pan. Chill. Add filling such as pudding, pie filling, lemon curd.  Chill.  Best served on the same day. 

 

SKILLET MEAL OF THE WEEK
Poppy Seed Chicken

1 rotisserie chicken about 4 pounds
2 tablespoons butter
Small can mushroom slices, well drained
1 can condensed cream of mushroom soup
½ cup whole milk or half and half
8-ounce carton “lite” sour cream
1 tablespoon poppy seeds
½ teaspoon each celery seed and ground pepper

1 sleeve round crackers (e.g. Ritz)
½ stick butter, melted
1 tablespoon poppy seeds

   In a large skillet, brown diced chicken in butter, gradually adding mushrooms. Add soup, milk and sour cream. Mix well, cover and heat through. In a small skillet, brown cracker crumbs in butter. Stir in remaining tablespoon of poppy seeds.  Just before serving, sprinkle over chicken mixture. Serves 6.

 


Salty widow Farley Halladay is on her own after her husband dies and she is forced to sell the ketch  in the Virgin Islands that was their home and charter business.  Follow her to Florida where she operates an online charterboat business and stays up to her neck in boating, cruising and the occasional murder. The six book e-book series begins with January Justice.  You’ll want to read them all  https://amzn.to/30DbksA Also available for Nook, Google Play and other e-book formats. 

 

 

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Thursday, September 30, 2021

Set Sail with Easy Galley Recipes

 Blog copyright Janet Groene 2021. To done $5 a year in support of these posts use your Paypal account to janetgroene at yahoo.com

    Autumn color surrounds the lake. Atlantic winds pick up. The South Pacific’s warm waters beckon. Tradewinds are waiting. Let’s go sailing and eat on the boat, sleep on the boat and dream of staying Away forever. 



Galley Recipe of the Week
Super Supper Rice Cakes

 

3 cups cooked rice
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
15-ounce can diced tomatoes with green pepper and onion, well drained
3- or 4-ounce packet real bacon bits
3 tablespoons vegetable oil
Optional: serve with guacamole and/or sour cream 


    In a bowl mix rice, eggs, flour and baking powder with a fork. Stir in tomatoes and bacon. Drop by 1/3 cup portions in hot oil in a  nonstick skillet. Cook on both sides until cakes are firm throughout and crispy outside.  Serves  6.

See more of Janet’s galley-ready recipes at   https://CampAndRVCook.blogspot.com

 


Pantry Recipe of the Week
    These recipes may not be gourmet quality but when you’re far out to  sea and the fridge fails, or quarantined or broke and stranded in a strange port of call, it’s good to have a ready stash of canned and packaged foods as well as the long-life survival rations that are a last resort.  For more about provisioning with everyday, shelf-stable foods from the  supermarket,  see Survival Food Handbook (International Marine Publishing) in Kindle or paperback.   https://amzn.to/2PvOBbx


Salmon Scallop
    In good times and bad, one can of salmon can feed four to a dozen people. Salmon and other canned seafood, such as tuna,  also have a long shelf life. When the fresh potatoes are gone, boxed potato slices are a toothsome alternative to powdered potatoes.  

15-ounce can salmon, drained
1 to 2  boxes scalloped potato mix
14-ounce jar Alfredo sauce
Small jar diced pimentos, drained
1 tablespoon dried, chopped chives
2 to 4 tablespoons cream sherry
Optional: freshly ground pepper


 

 

    Drain salmon. Mash salmon, skin and bones. They’re edible and rich in calcium. If you prefer, discard skin and bones and reserve salmon pieces. Set aside.
    In a saucepan, prepare potatoes according to package directions. Fold in sauce, pimentos, chives and sherry. Carefully fold in salmon pieces. Cover and simmer over low heat to heat through and blend flavors. Pass the pepper mill.

 

Fictional widow Farley Halladay runs an online boat booking service, remembers her days as a liveaboard and solves cozy crimes at sea and on shore  with her dog Scuppers by her side. Laugh and cry with this unusual, salt-cured female character in the Yacht Yenta series of cozy mysteries for Kindle, Nook, Google Play and other e-book formats.   https://amzn.to/30CJRY3

 

Skillet Supper of the Week
Beat-the-Devil  Chicken

    “Deviled” dishes are made tangy with mustard or other spice  and they often include bread crumbs. This flavorful  recipe makes a saintly dish over one burner in jigtime. Complete the meal with some juicy side dishes like stewed tomatoes or deli coleslaw and a fruity dessert. 

 


4 to 5-pound deli roasted chicken
2 sticks butter
1 tablespoon each dry mustard, paprika and vinegar
2 cups finely diced day-old bread


    Discard chicken skin and cut the meat into bite size. Dice bread. Melt butter and stir in mustard, paprika and vinegar. Fold chicken and bread into melted butter to coat well. Press down with a spatula. Cover and cook without stirring over low-medium heat until it’s brown and crusty on the bottom. Serves 8. 

 

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Friday, September 17, 2021

Cooking in a Small Boat Galley for Big Eaters

Blog copyright janet groene 2021, all rights reserved.

 


 



 

 

 

 

 GALLEY RECIPE OF THE WEEK

Cold Oven Cake
1/4 cup sugar
½ cup light cork syrup
1 cup peanut butter
3 cups crispy rice cereal
1 1/4 sticks butter
2 cups powdered sugar
4-serving package instant vanilla pudding mix
1/4 cup  milk
1 cup real chocolate chips

 

    Butter a 9 X 13-inch dish. In a large saucepan, heat sugar and corn syrup until bubbles form around the edges. Turn off heat and stir in peanut butter. When mixture is smooth, fold in rice cereal. Empty the pan, scraping it as clean as possible and pack the mixture in the dish with the back of a wet spoon or spatula to make an even layer.
    Melt half the butter in the same pan. No need to wash it first. Turn off heat. Add the milk,  powdered sugar and pudding mix. Spread over the cereal layer. Using the same pan again, melt the remaining butter with the chocolate chips and drizzle over the pudding layer. Chill until set. Cut in bars. Serve cold.

Tips for the Galley Chef

* Out of ketchup? Mix an 8-ounce can of tomato sauce with 1 1/4 cups packed brown sugar, 2 tablespoons apple cider vinegar, 1/4 teaspoon cinnamon and 1/8 teaspoon ground cloves. Heat gently, stirring to dissolve sugar. Cool and chill overnight for flavors to blend.

    * Save an old toothbrush for small cleaning tasks. Toothpaste is a mild abrasive, ideal for jobs that are too delicate for harsh cleansers.

* Bucatini is hollow, so it absorbs twice the sauce. To make a slimmed-down Alfredo for six, toss the hot, cooked bucatini with a cup of buttermilk first, then add the Alfredo sauce. Heat thoroughly and serve.

    * Make pocket foods for shore excursions, night watch, rough weather. Make your own trail mixes and package by the cupful. Save money, control portions, eat healthier and use only ingredients that are right for YOU. Https://createagorp.blogspot.com 


    
Pantry Recipe of the Week
    Here’s this week’s recipe for emergencies or cruising without refrigeration. All ingredients are stow-able for weeks, sometimes months. Watch use-by dates on all products.  

 


Tuscan Tuna
8-ounce package medium pasta such as gemelli
3 cups water
3 tablespoons dried onion bits
1 teaspoon garlic granules
1 tablespoon olive oil
10- to 12-ounce can solid pack tuna, drained and broken up with a fork
Small can sliced ripe olives, drained
1 teaspoon dried basil
1/3 cup raisins
2 tablespoons sun-dried tomatoes, drained and cut up
Dried parsley flakes
Grated hard cheese such as Parmesan

    Cook gemelli in boiling water, adding onion, garlic and olive oil during the last few minutes.  When pasta is al dente, drain but save the water. Return 3/4 cup pasta water to the pan and continue to heat over low heat while stirring in remaining ingredients except Parmesan. Heat thoroughly, adding more pasta water as desired. Serves 4 to 6. Pass the grated Parmesan. 

 


In Book Six of the Yacht Yenta mystery series, 50-ish widow  Farley Halladay's wacky sister disappears on a charter boat in Turkey and Farley unsnarls a decades-old mystery on board a motorsailer just purchased by her friends in St. Thomas. Get on board with this funny, poignant new e-book series of "cozy" mysteries. June Jeopardy  https://amzn.to/3hXvkhX

 

 
 SK
ILLET RECIPE OF THE WEEK
Pea-sotto

    This risotto recipe easily adapts to vegetarian diets. It makes 6 to 8 first course servings or 3 to 4 main dish servings. To make it a vegetarian dish use vegetable broth instead of chicken.  For vegans, substitute a flavorful soy cheese. This involves “slaving over a hot stove” and its creamy perfection is worth every minute.

 

2 tablespoons olive oil
1 tablespoon minced garlic
Medium carrot, peeled and cut in thin matchsticks
1 1/4 cup arborio or risotto rice
32-ounce carton vegetable or chicken broth
2 cups frozen peas, thawed
2 or 3 scallions, trimmed and sliced
4-ounce wedge Parmesan cheese


    Sizzle garlic and carrot in hot oil in a large skillet or wok, gradually stirring in rice to coat. Stirring constantly, stir in very hot broth a little at a time. When each batch is absorbed, add a little more. When all broth is absorbed and risotto is creamy, stir in peas and scallions to heat through. Top each serving with shaved Parmesan.

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Friday, September 10, 2021

Boating Recipes for Cruisin' Crews

 Blog copyright Janet Groene 2021

 



GALLEY RECIPE OF THE WEEK
Marinated Beef-a-Bobs

    Tenderize beef  by baptizing it overnight in this exotic mixture. Then thread it on skewers to grill on deck. 

 
4 pounds lean beef cubes
1 tablespoon minced garlic
1 cup olive oil
2 cups sherry
1 tablespoon each onion powder, ground pepper, seasoned salt
1 tablespoon pickling spice or mustard seeds

    Put meat in a large plastic bag or non-metal container. Whisk oil and sherry together and mix in spices. Add to meat and marinate in the refrigerator 12 to 18 hours.
    To proceed, preheat grill to Hot or prepare coals. Thread meat cubes on skewers alone or  alternately with bits of green pepper, tomato, onion wedges, etc. Brush with marinade. Discard remaining marinade or boil for five  minutes to serve as a sauce.  Grill, turning several times, until meat is firm and nicely browned.

Tips for the Galley Chef

    *When doing a large provisioning, don’t buy anything in case lots that you haven’t tried first for taste and ease of preparation. Many “survival” type foods require large amounts of water, are overpriced or taste simply awful. Observe use-by dates.

    * Make your own Dalgona style hot toddy. Heat 3 cups milk, ½ cup pumpkin puree, 2 tablespoons sugar, 2 teaspoons pumpkin pie spice and ½ cup coffee liqueur such as Tia Maria. Fold 1/2 teaspoon each instant coffee and  pumpkin pie spice into 1 ½ cups thawed whipped topping. Float atop each cupful and serve at once.

    * To make a quick supper in a skillet, whisk a can of condensed soup, almost  any flavor, with half  a soup can of milk, light cream, broth or water and a one-pint  carton of liquid eggs. Pour into a buttered skillet, cover and cook over low-medium heat until eggs set. Serve as is or sprinkle with grated cheese and crushed Fritos.
 .

Pantry Recipe of the Week

Each week we provide a recipe made only from ingredients you can stow today and bring out weeks even years later.

 


The ultimate pantry food cookbook and provisioning guide....

Survival Food Handbook. Written for sailors and campers who have limited storage space, it’s a total guide to choosing, stowing and preparing shelf-stable foods. Covered are such emergencies as water shortage, stove or refrigerator  failure and cleaning up after a fire or flood. Be ready pantry before  the next quarantine, evacuation, food shortage, cash crunch or long voyage. Kindle or paperback  https://amzn.to/2PvOBbx

 
Curry Tuna and Rice
    Use your favorite rice cooked your favorite way.
This dish can also be made with other canned seafood such as crab and salmon. Its sweetness tames strong-flavored canned seafood such as sardines or mackerel. If you’ve had a lucky day fishing, use two cups poached fresh fish bits.

 

1 cup raw  rice
1 to 3 teaspoons mild curry paste ( to taste)
or 1 to 3 teaspoons curry powder
1 teaspoon dried onion flakes
2 cups cooked,  drained seafood
Small can pineapple tidbits, well drained*
2 tablespoons olive oil
2 teaspoons vinegar
Freeze-dry chives or parsley (optional)


    Cook the rice with curry and onion flakes. Toss lightly with seafood, pineapple, oil and vinegar. Adjust seasonings and serve as is. Or, sprinkle lightly with dried  chives or parsley.  Makes 2 large or 4 medium portions.

* Juice can be used as part of water measurement when cooking rice

See more of Janet’s shortcut, galley-ready recipes including a potluck recipe of the week at http://www.CampAndRVCook.blogspot.com

 


 
Meet the most unusual character since Tugboat Annie. Farley Halladay lost her husband when he fell from the mainmast of their ketch. Now she operates an online boat charter business, is caregiver for an elderly alcoholic ex-SEAL, cooks and is a kickass crime solver.  Start anywhere in the salty, poignant, funny,  six-book series, January through June. For Kindle, Nook, Google Play and other e-book formats.  https://amzn.to/31uR1wr


 

 

 

SKILLET MEAL OF THE WEEK
Mushrooms Marsala

 

6 cups mushrooms, cut in bite size
2 tablespoons olive oil
3 to 4 scallions, sliced
1 tablespoon minced garlic
1/4 cup Marsala wine
½ cup Marsala wine
3 cups cooked rice
Sour cream or lemon flavor yogurt (optional)


     In a large skillet, cook mushrooms starting with several cups and adding more as they cook down. When mushrooms are browned, stir in scallions and garlic and 1/4 cup Marsala. Cover and cook until vegetables are tender. Add remaining Marsala and cook, uncovered until liquid reduces. Serve with a dollop of sour cream or lemon yogurt. Serves six. 



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Friday, August 27, 2021

Cruising Recipes for Smooth Sailing

Blog copyright Janet Groene 2021

 

 



 

 

 

 

Galley Recipe of the Week
Pork Chops Italiano

4 lean, meaty pork chops
2 tablespoons vegetable oil
Medium onion, diced
Medium green bell pepper, seeded and diced
1 tablespoon minced garlic
½ teaspoon each dried oregano, basil
15-ounce can diced tomatoes
2 cups prepared couscous

 
    Prepare couscous in a disposable plastic bag and there will be no sticky bowl to wash. In a roomy skillet, brown chops on both sides. Top with onion, pepper, garlic, oregano and basil. Flip chops over vegetables and pour tomatoes over all. over and cook over low heat until chops test done (160 degrees). Put ½ cup couscous  and a pork chop on each plate. Season sauce to taste and ladle over all. Serves 4. 


    Cook’s note: Canned tomatoes can be  salty so don’t add more without tasting. 

 


In Book One of the Yacht Yenta mysteries, January Justice, meet salt-cured  widow Farley Halladay and her cast of characters. Laugh, cry, cook, cuss  and solve crimes with Farley at sea and on shore. Then continue sailing with her and her friends in books two through six, February Felony through June Jeopardy.   https://amzn.to/30DbksA
    

 

Pantry Recipe of the Week

    Each week we present a recipe made 100% from shelf-stable ingredients. Use fresh items when you have them, of course, but these recipes can be tucked away for emergencies or a long voyage. Most are based on my own cruising for months at a time in the remote islands of the Bahamas with no ice or  refrigeration, a two-burner Primus stove and very few chances to re-supply.

 No-Apologies Pizza
    OK so you’re out of mozzarella,  fresh vegetables and other pizza toppings. This recipe needs no fresh foods yet it’s a good substitute. Watch use-by dates on yeast. Caponata comes in cans or jars. It’s great for topping pizza, bruschetta or a garnish. Pepperoni has a long shelf life without refrigeration, so add it if you wish. 

 

1 cup whole wheat flour
1 teaspoon yeast
½ hot warm water
Olive oil
8-ounce can tomato sauce
½ teaspoon each dried oregano and basil
6-ounce can eggplant appetizer (caponata)
Small can sliced, ripe olives, well drained
Small can sliced mushrooms, well drained
Grated Parmesan cheese from a jar
Grated Romano cheese from a jar


    Mix flour, yeast and warm water with a tablespoon of olive oil. Cover and let rise in a wind-free spot.  Meanwhile, assemble toppings. Punch down dough and knead it until it’s elastic and press into a pizza pan.  Brush with another tablespoon of olive oil, spread with pizza sauce, add toppings and bake at 400 degrees F. .
Stove-top method: Press dough into a greased, heavy skillet, add toppings, cover tightly and baked over low-medium burner until it’s golden brown on edges and bottom.

 

Survival Food Handbook is a compete guide to stowed foods that are available from the supermarket. These are not survial rations that you put away and forget. Learn how to choose, use and stow affordable, familiar foods you’ll use any time or after the refrigeration fails or the fresh foods run out or fresh water is scarce or the bilge floods. Kindle or paperback   https://amzn.to/2PvOBbx

See more of Janet Groene’s galley-ready recipes including a potluck recipe of the week at http://www.CampAndRVCook.blogspot.com

Tips for the Galley Cook   

    * When provisioning for a cruise, shop all aisles of the supermarket. You’ll be surprised to find useful items in places you may never shop such as ethnic foods, baby foods for pureed fruits and vegetables, cooking wines that add  complex flavors, gourmet aisles for unusual condiments, charcuterie and cheese sections for meats and cheeses that need no refrigeration.

* A sushi mat and long-handled, reusable chopsticks take up no room and you’ll find many uses for them.  

    * Rules vary but most fruits and vegetables keep best if stowed unwashed. Wrap separately in paper toweling to isolate any that go bad and rotate often to discard spoilage. For a short cruise, wash things at home to save water on board, dry well and wrap in paper towels. If you use net bags, hang them in a spot where they won’t swing and bag around underway or produce will be bruised.

    * Be picky about vanilla extracts and flavorings. High quality extracts vary according to their country or origin, and that is a good thing. Many vanilla flavorings sold in some countries contain coumarin and that isn't a good thing.  


SKILLET RECIPE OF THE WEEK
Skillet Hash

    Picture a chuckwagon, a big iron skillet and hungry cowhands digging into this dish after a day on the range. The canned milk makes all the difference. Use low heat after adding milk.  It burns easily. 


Hash is a good place to poach eggs



1 tablespoon vegetable oil
Medium onion, diced
12-ounce can corned beef
28-ounce bag hashed brown potatoes with onion and peppers or
Equivalent in chopped fresh potatoes or reconstituted dried potatoes
Small can evaporated milk (2/3 cup)
4-ounce package shredded mild cheese (about 1 cup)

    In a large skillet, heat the oil. Scrape visible fat off corned beef and sizzle it in the skillet, breaking it up as you stir in the onion and potatoes over high heat.  Cover and cook over low heat until potatoes and onion are tender. Drizzle evaporated milk over all and continue stirring over low heat until everything is heated through. Sprinkle with cheese, turn off heat and let stand a few minutes until cheese melts. Serves 4 to 6. 

 

   
The End    




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Friday, August 20, 2021

Easy Recipes for the Boat Galley

Blog copyright Janet Groene 2021 

 

 

 


Provision for your cruise with emergency foods that stay stable on the shelf for weeks, sometimes months or longer. These are not survival rations to stow and forget. They’re ordinary supermarket finds that you’ll use any time. Survival Food Handbook is written just for boating and camping. Kindle or paperback.   https://amzn.to/2PvOBbx




Galley Recipe of the Week
Heavenly Hash

    Store-bought angel food cakes can be used for so many good things in shortcut recipes.  The results are just as good when you use day-old cakes bought at bargain prices. Make this trifle-like  dessert ahead, stow it in the cooler up to two days, then let the crew guess what’s in it. Blueberry pie filling isn’t recommended. 

 

1 store-bought angel food cake, torn into bite size
4-serving packet French vanilla pudding mix
2 cups milk
21-ounce can cherry, apple or peach  pie filling
8-ounce tub whipped topping, thawed
    In a large bowl, whisk pudding mix and milk. Fold in cake pieces, pie filling and half the whipped topping.. Cover and chill up to two days. Spread with remaining topping and serve with a spoon.  Refrigerate leftovers.  Serves 8 to 12.

Pantry Recipe of the Week
Each week Janet Groene, author of books including The Galley Book and Cooking on the Go, develops a recipe using no fresh ingredients. Gourmet? No, but they work in emergency situations such as water shortage, refrigerator or stove failure, flooded bilge. They’re ideal for voyaging, emergencies or just busy day convenience.
This recipe is easily increased. Just increase water and rice measures.

Curry Beef for Two

1/4 cup dried diced onions
1 tablespoon dried green pepper bits

2 tablespoons olive oil
1 tablespoon curry powder
10- to 12-ounce can sliced beef in gravy, cut up
1/4 cup dried diced onions
1 tablespoon dried green pepper bits
8-ounce can diced tomatoes (or equivalent in reconstituted dried tomatoes)
1 beef bouillon cube
1 cup water
½ cup raw rice

 

     Drain liquid from canned tomatoes and use it to soak dried onion and green pepper. Set aside. Heat the oil and stir in the curry powder until it's fragrant. Then stir in beef in gravy, onions, green pepper bits, tomatoes, bouillon and water. Bring to a boil, add rice, cover and reduce heat. Cook until rice is tender. Stir and serve. Makes 2 portions.
    Solar cooker method: Assemble as above but don’t add raw rice until mixture is hot.
    Pressure cooker method: Assemble as above and bring to full pressure for 1 minute for white rice, 5 minutes for brown rice. Let pressure normalize on its own. Do not quick-cool.
    Slow Cooker method: Warm oil in the cooker and stir in curry. Then add remaining ingredients. Cook  2 hours on High or  3 hours on Low. 


You’ll want to read every book in the Yacht Yenta e-book “cozy” mystery series. Start anywhere. Each book stands alone. In February Felony, a beloved wooden boat burns to the water line, a brutal murder at sea is prevented and widow  Farley learns what really happened to her beloved ketch, Sea SEAL.  https://amzn.to/31uR1wr for Kindle. Also on Nook, Google Play and other e-book platforms.


See regularly updated boating news, cues and views from all over the world, all types of boats and boating at https://farleyhalladay.blogspot.com

Tips for the Galley Chef

    * Fry mahi-mahi or other firm white fish in butter, splash with dry vermouth. When it’s done, drizzle with pan juices.

          * Clean the coffee grinder occasionally to remove stale oils. Run it with a torn-up slice of day-old bread.

    * If you don’t have a spatter screen, put a metal sieve or colander over the skillet when frying bacon.  

    * To make burgers cook faster, poke your finger through the middle to make a hole. It will fill in during cooking.



ONE BURNER RECIPE OF THE WEEK
German Harvest Soup

    In Germany this is a traditional soup during the grape gathering season along the Rhine. Germans know their wursts, so choose a high quality, low-fat sausage  for this recipe. Packaged grated carrots are available in the produce section. If you don’t have apple schnapps use apple juice concentrate. 


2 tablespoons vegetable oil
2 large ribs celery, finely chopped
1 cup grated carrots
Medium onion, finely diced
2 cans condensed lentil soup
2 soup cans water
1 pound fully cooked hot dogs or other wurst, cut in bite size
1/4 cup apple schnapps
Freshly ground black pepper

    In a two-quart saucepan, sizzle celery, carrots and onion in hot oil until they are limp. Add one can condensed soup and two cans water. Bring to a boil, cover and reduce heat. Simmer 10 minutes or until vegetables are tender. Stir in the second can of undiluted soup and the wursts. Heat through,  turn off heat and stir in schnapps. Serves 4 as a hearty main course. Pass the pepper grinder.
    Cook’s note: dark rye peasant bread is ideal with this soup. Serve it on the side with butter or ladle soup over it. 

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