Friday, September 13, 2019

Cooking Aboard A Boat

blog copyright janet groene, all rights reserved. To ask about placing your ad on  SIX Groene sites for one year, one low rate, email janetgroene at yahoo.com




Skillet Recipe of the Week
Chicken Salad Supper


 


 After that long trip to the marina you need a hot meal the first night on board. Here’s a quickie starting with chicken salad brought from the deli. Clean-up will be easier if you have a nonstick skillet.

Burrito-size (10 inches) flour tortilla
1 pint chicken salad
8-ounce pouch of steamed rice
1 can condensed cream of chicken soup
½ soup can milk or water
4 eggs 


    Grease a 10-inch skillet the size of the tortilla. Put tortilla in the pan.
    Spread chicken salad over the tortilla. Whisk eggs, soup and milk or water. Spread over chicken.   Cover and cook over low heat until tortilla is browned and topping “sets”.  Gently slide out of the pan to a cutting board and use a sharp knife or pizza wheel to cut in wedges. Serves  4.   

Tips for the Galley Chef

    * Beware “household tips” that tell you to pour a pile of salt on icky oven spills. It works but salt is highly corrosive. The floor in my friends’ supposedly stainless steel oven rusted through in only two years. Instead, get one of the new silicone oven mats. They catch pills, wipe clean and are reusable. This one can be cut to fit any galley oven, microwave or toaster oven. http://amzn.to/2l1RoI5

    * Rule of thumb: to make two cups of  crumbs you need 28 graham cracker squares or 44 vanilla wafers. 



    * For a change, make meatloaf with 2 pounds of ground beef and a pound of bulk sweet Italian sausage. Walmart also sells ground bratwurst for a flavor change.

    * Do you use a generator or inverter? Note both the starting load (may be called starting wattage or surge load)  and running load/watts of electric appliances to make sure you don’t ask too much of the generator all at once.

    * Tame any tomato-based recipe (spaghetti sauce, soups, chili, stewed tomatoes) by stirring in a teaspoon of sugar just before serving. Somehow this works whether the food is a pint or a gallon.
   

Galley Recipe of the Week
Chicken ‘n Chips

    


Grab a rotisserie chicken on the way to the boat. This versatile  recipe can be served warm or at “room” temperature. Rotel comes in hot, mild or medium. Ingredient amounts can be jimmied around to add more vegetables, another can of tomatoes or more Fritos to taste.

1 rotisserie chicken, 3 to 4 pounds
Medium sweet onion such as Vidalia,  finely diced
3 ribs celery, finely diced
10-ounce can tomatoes with green chilies (e.g. Rotel)
16-ounce package grated Cheddar or Mexican blend cheese
About two cups corn chips such as Fritos

    Cut meat from the chicken in bite size.  Mix chicken, onion, celery, tomatoes and cheese. Just before serving, fold in Fritos and serve while they’re crisp.
    To serve warm, mix ingredients and heat gently until cheese melts. Just before serving, fold in Fritos and serve at once.
    Serves 6 to 8.

Bonus Recipe Salmon Rice Romanoff for Two
    Cook the rice from scratch or bring packets of ready-to-serve rice.

Both salmon and cooked rice now come in pouches
 

1 can or pouch  of salmon, drained
2 tablespoons butter
2 cups cooked rice
½ cup each small curd cottage cheese, sour cream, shredded sharp Cheddar
½ teaspoon onion powder

Tabasco sauce


    Remove any skin and bone from salmon. In a medium skillet or pan, melt butter and scatter chunks of salmon evenly on the bottom. Top with rice. In a bowl whisk cottage cheese, sour cream, cheese and onion powder.  Spoon over salmon.  Cover and heat through. Stir and spoon onto plates.  Pass the Tabasco. Serves 2.

 


Need a good Kindle book in your bunk tonight? Download February Felony, second in the Yacht Yenta mystery series featuring beached sailor Farley Halladay, a feisty and salt-cured widow, her online charterboat  business,  her Haitian friend with voodoo in her soul, and Cap Kowalski, the elderly ex-Navy SEAL she adopted  because he's her late husband’s mentor.  She also shares her galley recipes throughout the book.  https://amzn.to/2XqCl1y

Look for Farley Halladay's frequent Facebook posts with news of boating, sailing, cruising. 

Pantry Recipe of the Week
    It’s vegetarian, it’s colorful and it can be baked in an oven or atop the stove. Don’t add salt if using canned vegetables that are salted. It’s the dry mustard that wakes up the canned vegetables. 



Green ‘n Gold Casserole

4 eggs or equivalent
13-ounce can evaporated milk
1 teaspoon dry mustard
Water
2 cans, 15 ounces each, cream-style corn
2 cans, 15 ounces each, cut green beans, drained
Small onion, finely chopped
Small jar diced chilies, well drained
Small jar diced pimentos, well drained
½ stick butter, melted
1 ½ cups dry bread crumbs
Freshly ground pepper

    Butter a deep, 10-inch skillet or dutch oven. Add water to evaporated milk to make 2 cups. Whisk eggs, milk and dry mustard well. Fold in corn, beans, onion, pimentos and chilies. Place in skillet, cover tightly and cook over low-medium heat until it’s set, as for custard.
    Melt butter and stir in crumbs until toasty. Place portions of the casserole on plates and sprinkle with toasted bread crumbs. Pass the pepper mill. Serves 6 as a main dish.

Friday, September 6, 2019

Galley Recipes Go Easy for Sailing, Boating

blog copyright janet groene. To ask about placing your ad on all six groene sites for one year, one low rate, email janetgroene at yahoo.com



Galley Recipe of the Week




 


Deep Sea Dumplings
   

3 cans condensed Manhattan style clam chowder
3 cans water
Small can V-8 juice OR
Small bottle clam juice
1 ½ cups biscuit mix
½ teaspoon sweet paprika
1 teaspoon dried parsley flakes
Milk or water
Small can clams

    Mix soup, cans of water and juice including juice from canned clams in a large pot. Bring to a low boil. Mix paprika and parsley flakes into biscuit mix and add milk or water to make a thick dough. Do not over-beat. Fold in drained clams. 
    Drop dough by teaspoons into simmering chowder and cook 10 minutes uncovered, then 10 minutes tightly covered. Do not peek during last 10 minutes. Serve at once. Makes 5 to 6 portions. 


    For news, views and cues about all things boating, cruising, cooking aboard and living aboard see https://farleyhalladay.blogspot.com   Farley is the Yacht Yenta, a fictional sailor, now widowed, who solves mysteries ashore and lives vicariously at sea with her online charterboat booking business. 




Tips for the Galley Chef


    * Toss 2 cups of cauliflower “rice” with 2 tablespoons flour and ½ t. salt. Add 1  beaten egg. Fry as for pancakes. Serves two.

    * Make a different icebox pie each time. Make crumbs from different cookies, wafers, graham crackers, pretzels. To  2 cups crumbs add 1/4 cup each melted butter and brown sugar.  each. Press into pie plate and chill. Add filling. Chill. 

    * Whether your pizza dough is store-bought or homemade, here are ways to make it more your own. Before rolling it out, quickly knead in grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil or shredded coconut just until well distributed. Do not over-work dough.  (Not recommended for dough that comes in a tube.)

    * Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender.

    * When you buy bakery breads, ask for some loaves sliced extra thick for making “toad in the hole” breakfast eggs.  No toaster needed. 


ANOTHER YACHT YENTA MYSTERY




    The second in this series is February Felony, featuring beached sailor and widow Farley Halladay and her Haitian top BFF, Danielle Dassault. They talk about old times in the islands while Farley operates her online boat charter booking agency and helps solve mysteries on sea and shore. Order it for your Kindle and start reading it tonight.  https://amzn.to/31J5d3D

Pantry Recipe of the Week
Mixed Bean Soup

    
Put together your own bean mixture depending on what is available in each port. Part of the fun of cruising is to discover local foods and almost every culture makes use of some kind of dried bean. This simple recipe makes colorful soups that are different each time depending on the size, color and makeup of the bean medley du jour.  

    Some cooks discard soaking water and add fresh. Others soak beans, add more water and start cooking. It’s a personal choice. 


   
2 cups mixed dried beans
1/4 cup dried diced onions
2 tablespoons dried celery bits
Small can diced carrots, drained
15-ounce can diced tomatoes
1 tablespoon chicken base (such as Knorr’s Caldo de Pollo) OR
2 vegetable bouillon cubes
Small can chunk ham, broken up
Freshly ground black pepper to taste
Optional: 1/4 cup rice, split peas, lentils or dried potato flakes

    Pick over, wash and soak beans. Cover with fresh water.  Bring to a boil with other ingredients. Reduce heat, cover and cook 1 ½ to 2 hours or until beans are tender. Serves 5 to 6. 


    Slow cooker method: proceed as above but cover washed beans with boiling water. Cook on High 4-5 hours or Low for 7-8 hours.
    Solar method: proceed as above. If possible bring water to a boil before adding to cooker. Cook until beans are tender, which could take all day.
    Pressure cooker: proceed as above and bring pot to full pressure for 20 minutes. Let pressure reduce on its own. Caution! Do not fill pressure cooker more than 2/3 full.

Skillet Meal of the Week
Fajita Skillet

 


12 to 16 ounces beef for stir-fry
1 tablespoon vegetable oil
Medium onion, diced
Medium red sweet pepper, diced
1 cup water
1 teaspoon or 1 cube beef bouillon
1 tablespoon chili powder
2 cups ready-to-serve rice
15-ounce can red beans or pinto beans, drained and rinsed
Garnishes:
Sour Cream
Grated cheese
Diced avocado
Minced cilantro or sliced scallions


    Brown the beef in hot oil, gradually stirring in onion and pepper. Add remaining ingredients, stirring to mix well and dissolve bouillon. Bring to a boil until  liquid is absorbed. Serve with one or all the garnishes. Serves 4 to 6.

Friday, August 30, 2019

Big Boat Meals, Small Boat Galley

blog copyright janet groene, all rights reserved. to pay $5 a year for a voluntary subscription, use your PayPal account to janetgroene at yahoo.com




Galley Recipe of the Week

Stuffed Vegetable  Casserole
    Make it as a side dish or a main dish for vegetarians. The shortcut ingredient is boxed or bagged stuffing mix, which adds a savory swizzle to a banquet of healthful vegetables. Wash, dry and cut up the vegetables at home to save time, or just buy them packaged at the supermarket. You know what your crew likes.





8 cups diced vegetables*
1/4 cup canola oil
1 tablespoon mixed Italian seasoning
28-ounce can of diced tomatoes, undrained
1 box bread stuffing mix (not cornbread style)
1 quart carton of chicken or vegetable broth
Grated Cheddar cheese (optional)


    Stovetop method: In a large skillet or wok, stir-fry vegetables in hot oil until they are crisp-tender. Stir in seasoning, tomatoes and stuffing mix. Stir in broth over low heat. constantly folding in stuffing,  until mixture reaches the desired consistency. (You won't need the whole quart.) Serve as is or drop a tuft of cheese atop each portion.  Serves 6 as a main dish, 8 to 10 as a side dish.
    Oven method: Proceed as above, using more broth to allow for evaporation during baking. Grease a 9 X 13-inch casserole and put mixture in it. Drizzle more oil or a little melted butter over the top. Bake uncovered at 350 degrees until it’s heated through and crusty around the edges. If using cheese, remove from the oven, sprinkle with cheese and return to the oven for a few minutes while cheese melts.
* Make or buy a nice medley of prepared yellow squash, zucchini, Japanese eggplant, onion, sweet peppers in every color, mushrooms, matchstick carrots, celery, onion, chopped spinach or kale, ad inf.
Cook’s note: For added protein in a vegetarian main dish consider adding diced tofu or drained, rinsed beans. 


For news, views and cues about the big world of boating, sailing, cruising, living aboard and loving all things boating, click on regularly at a new blog by Farley Halladay, author of the Yacht Yenta Mysteries. Https://farleyhalladay.blogspot.com

Pantry Recipe of the Week
Vegetable Stuffing Casserole Can-Can
 




    Make the recipe above using 4 or 5 different canned  vegetables, well drained.  Good choices include cut green beans or wax beans, diced or sliced carrots, diced water chestnuts, mixed Chinese vegetables, whole kernel corn, baby corn, mushrooms, diced rutabaga.  No oil nor  browning needed.
    Cook’s notes: not recommended are beets because they bleed color and canned peas, spinach, asparagus, which turn to mush in the canning process.

 
Tips for the Galley Cook



 

    * Nuts of all kinds are the cook’s best friend, especially for vegans and vegetarians. They  vary widely in taste, fat content and nutritional value. They can also go stale or rancid. Bugs and rodents love them. Some are highly expensive. Some, such as peanuts (they are legumes, not  nuts) are dirt cheap. 
      When provisioning for the long haul, look into each nut's shelf life and preservation methods. You may have to can, freeze or repackage them.

    * Put bunches of fresh herbs, such as parsley, through a thoroughly dunking in a bowl of water, letting grit settle to the bottom.  It may take several changes of water to remove sand, bugs, dirt.  Wash and drain,  wrap tightly in a clean cotton or linen dish towel and keep cold. 



    * An easy way to entertain on board without canned and bottled drinks is to serve glasses of water and have a nice variety of drink flavoring “sleeves” on board. Everyone can choose from plan and flavored teas, lemonade, fruit flavors, punch.

    *How to make sweet and sour brisket? Whisk  1 cup each water, ketchup and brown sugar with ½ cup vinegar. Trim a 4- to 5-pound brisket of beef. Brown, cover with onion, a little garlic, sauce. Braise 3 hours or until tender. Let rest 15 minutes. Slice against the grain. 





Janet Groene lived full-time on the go for 10 years. Her own  boat was a 29-foot sloop with  a two-burner pressure kerosene stove and standing headroom only in the 2 X 2-foot galley Writing assignments have taken her worldwide on boats large and small. Now widowed herself and using the pen name Farley Halladay, a spunky widow with salt water in her veins, , she writes the Yacht Yenta mysteries. The first two are available for Kindle, Nook and other ebook formats worldwide.  More to follow.




 

Skillet Meal of the Week
    One burner, One pan. One great meal for a crew of a few.
Nutty Fritatta

 

8 eggs
½ teaspoon each salt, pepper
2 tablespoons vegetable oil or butter
½ cup chopped nuts such as walnuts or cashews
Small can chickpeas (1 cup) drained
½ cup chopped, drained, roasted red pepper
½ teaspoon each smoked paprika, garlic powder, oregano, dried basil
1/3 cup finely chopped pepperoni (optional)


    Whisk eggs with salt and pepper until light. Pat chickpeas dry and chop coarsely. Mix  chickpeas with remaining ingredients. Pour eggs into a skillet with hot oil or melted butter. Spoon on the nut mixture. Cover skillet and cook until eggs are puffy and set. Cut in wedges. Serves 4.

Friday, August 23, 2019

Meatballs, Menus and Boating Meals



blog copyright janet groene. To place your ad on all Groene sites for one full year at one low rate email janetgroene at yahoo.com












Galley Recipe of the Week
Meatball Puff

    This easy one-dish meal is like a Dutch Baby or Yorkshire Pudding. It’s good plain or  with gravy, Bearnaise sauce, ketchup, or marinara sauce. 


16- to 20-ounce bag of meatballs, thawed
3 eggs
1 ½ cups milk
1 ½ cups flour
½ teaspoon each salt, pepper, nutmeg
3 tablespoons canola oil
Ketchup or...?

    Set the oven for 400 degrees. Spray an 8 X 10-inch baking dish and arrange meatballs in it.  Heat in the oven while you whisk eggs, milk flour, seasonings and oil thoroughly. Bake meatballs in pan 5 minutes.  Pour batter into hot pan over hot meatballs and bake 15-20 minutes or until puffy and golden. Puffiness will collapse. Cut and serve.  Serves 4 to 6. 


Pantry Recipe of the Week
Each week we present a recipe made from pantry ingredients. Gourmet it isn't. Survival smart, yes.
See the Survival Food Handbook, a complete guide to choosing and using affordable, familiar, shelf-stable foods from the supermarket. Provisioning an emergency shelf doesn’t have to cost a fortune or taste like cardboard. http://amzn.to/1WdYqbe


Calcutta Curry Beef for Two
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 if you have some
14.5-ounce can diced tomatoes
1 beef bouillon cube
1 cup water
½ cup raw rice


    Heat the oil and stir in the curry powder until fragrant. Stir in beef in gravy, onions, green pepper bits, tomatoes, bouillon and water.  Bring to a boil, add rice, cover and reduce heat. Cook 20 minutes for white rice, 30-40 minutes for brown rice. Stir and serve. Makes 2 portions. 


    Solar cooker method: Assemble as above but don’t add raw rice until liquid 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 until it’s fragrant. Add remaining ingredients. Cook  2 hours on High or  3 hours on Low



DISCOVER THESE NEW BOATING PRODUCTS


    Starbrite, the company that makes products formulated for the special needs of boats from runabouts to yachts  offers a socko product called NosGUARD SG. It’s a complete kit with instructions, product and a container/dispenser. It’s not activated until you’re ready to use it. 
    Within 4-6 hours it goes to work in an area up to 1,000 square feet. Read the instructions because the product and its use are new and unique.  This not just another dehumidifier or deodorizer. It comes in fast- and slow- release versions to hinder mildew and neutralize odors.    https://amzn.to/2Hl0EEP

New Grab Bar Design


Almost every RV needs a solid, sturdy grab rail or two,  usually at the entries and perhaps in the bathroom near a low-slung toilet or a slippery shower. Why pay almost $65 for one? Made for boats in lifetime stainless steel, this 9-inch grab bar is top quality all the way. 


 Its installation system allows for hidden bolts. It can be used indoors and out. Its textured surface provides a firm grip even when wet,  and it can be customized with insert colors to suit your decor.  Go to www.schmittongaromarine.com


Skillet Meal 

of the Week
Crab Quiche
 

1 pastry pie crust, your own or store-bought
2 eggs
½ cup each milk and real mayonnaise
2 tablespoons flour
½ teaspoon each salt and white pepper
About 1 cup flaked crabmeat
1 cup grated Parmesan cheese




    Spread the pie crust in a greased 9- or 10-inch skillet. Whisk eggs, milk, mayo, salt, pepper and flour. Fold in crabmeat. Set aside. Cover skillet and cook crust over medium heat 3-5 minutes. 


Then add filling and sprinkle with grated cheese. Cover and cook over low-medium heat until crust is toasty and filling is “set”.  Let stand 5 minutes, then cut in wedges. Serves 4.

Friday, August 16, 2019

Sizzling Sailing Recipe Shortcuts

blog copyright Janet Groene, all rights reserved. To ask about placing your ad on all Groene sites for one year, one low rate, email janetgroene at yahoo.com




 










Galley Recipe of the Week
Strawberry Cookie Cake

 
Add chopped newtons to an ordinary cake

    This recipe also requires a regular oven or a reliable solar oven and an icebox or refrigerator. It’s a good choice to bake at home and serve on the boat. Just make it in a disposable pan, cover with wrap,  keep cold and serve in squares. 

 
7 or 8 strawberry newton cookies, cut up
1 strawberry-flavor two-layer cake mix
1 cup water
½ cup vegetable oil
3 eggs
10-ounce jar strawberry jam (1 1/4 cups)
1 cup heavy cream
   
       Grease a deep, 9 X 13-inch baking pan and cover the bottom with the cut-up strawberry newtons. Make the cake mix using the water, oil and eggs according to package directions.  Pour batter gently over the layer of strawberry cookies. Bake the cake at 350 degrees until it’s springy to the touch and pulling slightly away from sides of the pan.
    Cool cake 15 minutes and use the round handle of a wooden spoon to poke holes all over the top. In a small saucepan over low heat, whisk the cream and jam over low heat just until they melt together. Pour slowly and evenly over warm cake, allowing it to soak into the holes.  Cool, then chill several hours or overnight. Good plain or with whipped cream.

Pantry Recipe of the Week
Mocha Cocoa

 
    Homemade drink mix recipes were all the rage a few years ago and it’s time to revive them. It’s so handy to have a drink mix on hand to make hot cocoa for stargazing in the cockpit on chilly evenings or a bracing hot drink when you’re on night watch.
    Have a thermos of hot water on hand and make this cocoa by the cup any time. To make an after-dinner toddy for grownups, add a shot of rum,  liqueur or butterscotch schnapps.


1 cup brown sugar
1 cup white sugar
2 cups dry milk
2 cups powdered creamer
1 cup unsweetened cocoa
½ cup instant coffee granules

    Mix well and keep in a cool, dry place. Put 2 tablespoons mix in a mug and add boiling water. Stir well. Depending on the size of the mug you may need more or less of the dry mix.


Tips for the Boat Chef

 
    * Have you read the Yacht Yenta mysteries by Farley Halladay, Janet Groene’s new pen name?  The plot includes recipes Farley makes along the way. The newest book is February Felony


Farley, a widow and beached yachtie has an online charterboat business, giving readers a view of the seven seas while she copes with eldercare, a neighborhood murder and  repair bills for her right-hand-drive car. No Kindle? Download Amazon’s free Kindle app and read e-books on your PC, laptop or phone. 



    * When provisioning a freezer for the long haul, find a butcher who will custom cut, trim, grind or size your custom order, then wrap in freezer wrap. Why carry bone, gristle, fat and puffy plastic packaging. Ask butcher to freeze the wrapped meat and keep it until you’re ready to transfer immediately to a pre-chilled freezer on the boat.  


    * Rules of thumb: 64 regular size marshmallows make a pound; 4 tablespoons cocoa powder plus 2 teaspoons butter equals a square of baking chocolate; 10 graham crackers make a cup of crumbs; one cup of heavy whipping cream makes 2 cups whipped cream. 


    * Buy deli potato salad or make your own. Fold in a package of cooked salad shrimp, thawed and drained. It’s now a full meal.



Skillet Recipe of the Week
Calico Cauliflower Curry 




    Adding peas and carrots makes this one-pan  meal more colorful.
   
2 tablespoons olive oil
1 pat butter

1 tablespoon curry powder
Medium onion, diced
2 large carrots, chopped
2 vegetable bouillon cubes
2 cups water
Medium head cauliflower, cut in bite size
2 cans, 15 ounces each, chickpeas, drained and rinsed
1 can cream of celery soup
½ cup yogurt
1 cup green peas, thawed 


Minced parsley  cilantro for garnish (optional)
Yogurt for serving (optional) 


    Heat oil and butter in a roomy skillet or saucepan and stir in curry.  Swizzle onion and carrots to coat. Add water and bouillon. Sstir to dissolve bouillon. Cover and simmer until vegetables are tenter. Add cauliflower and cook until it’s crisp-tender.  Whisk soup and yogurt until smooth, stir in with chickpeas and peas  to heat through.
        Garnish with parsley or cilantro and more yogurt if you like. Serve with pita bread. Serves 6. 


Get a weekly splash of news from all corners of the boating world, celebrating cruising folks and vessels large and small, here and there. See https://farleyhalladay.blogspot.com

Friday, August 9, 2019

Boat Cooking Recipes and Hacks

Blog copyright Janet Groene, all rights reserved. To donate $5 a year as a voluntary subscription, use your PayPal account to janetgroene at yahool.com. Thank you. 












Galley Recipe of the Week
No-Bake Butter Rum Cookies

    It’s handy to have disposable plastic kitchen gloves for mixing and shaping these cookies.


 

½ cup vanilla frosting, your own or store-bought
2 tablespoons rum
1 teaspoon butter-rum flavoring
1 store-bought loaf size pound cake


About 1 cup graham cracker crumbs, pecan meal, powdered sugar, chocolate jimmies or grated coconut


Stir frosting in a large bowl with rum and flavoring until smooth. Crumble the cake into the bowl with your hands. Work frosting mixture into the cake until evenly moistened. With your hands, press dough tightly into golf ball-size balls and roll in crumbs, etc. to coat.  Arrange on a plate to dry. 



  

 

Lights out, Kindle on in your cozy boat bunk. Read January Justice a Yacht Yenta Mystery. Salty flavor, salty language, salty tears and a few laughs too.  https://amzn.to/2XqCl1y   The e-book is also available for Nook and other e-book formats. Don’t have a Kindle? Download the Kindle app free from Amazon and read Kindle books on your laptop or Android device. 







Pantry Recipe of the Week
    Whether you’re crossing a pond or the ocean,   cruising for the day or a lifetime, it’s wise to have at least some emergency food supplies on board your boat. Each week we present a delicious recipe that can be made with no fresh ingredients.


Tamale Casserole


15-ounce can of cream style corn
10-ounce can of chunk chicken with juice
Small can evaporated milk 
Small can mushroom stems and pieces, drained
1 teaspoon dried cilantro
16-ounce tube of shelf-stable polenta (watch use-by date)
16-ounce jar of salsa (mild, medium or hot)
½ cup grated hard cheese such as Parmesan
    Oven method: grease a 9 X 12-inch pan and mix corn, chicken, milk, cilantro and mushrooms in the bottom. Slice polenta into 8 pieces and arrange over chicken mixture. Dollop with salsa and sprinkle with cheese. Bake at 400 degrees 20-30 minutes or until bubbly. Serves 4.
    Stovetop method: Assemble as above in a dutch oven.  Cover tightly and cook over medium heat until heated through.


Survival Food Handbook is a guide to provisioning with affordable familiar supermarket staples.  Cans, packages, dehydrated and smoked foods that don’t need refrigeration are abundant, affordable and can save your life in an emergency.  http://amzn.to/1WdYqbe

Tips for the Galley Chef
   

*When a knife isn’t in your hand it should be securely stowed in a place where it can’t be turned into a flying missile in sudden lurch.

* A self-releasing ice cream scoop is a quick, easy and neat way to serve rice,  mashed potatoes, pasta salad and other sticky foods.

* Use a spaghetti claw to fish boiled eggs out of hot water. If the claw is fireproof it’s also a good way to handle hot briquettes.

*Dedicate a good set of stainless steel locking pliers to the galley. You’ll use them for handling hot items, holding slippery fish for scaling or skinning, opening bottles and jars and much more. 

 
Skillet Recipe of the Week
    One burner, one skillet, one great meal. Apple butter has an intense flavor that apple juice just can't match. 

 
Pork Steaks and Apples


½ cup apple butter
3/4 cup water
1/3 cup flour
Salt, pepper, thyme
4 lean, meaty pork steaks
2 tablespoons vegetable oil
2 large apples, cored and quartered
2 large potatoes, scrubbed and cut up
1/3 cup applejack or other apple liqueur

    Whisk apple butter and water together. Set aside.  Put flour on a paper plate and mix in seasonings. Dredge pork in flour mixture. Discard plate and unused flour. Brown pork steaks in hot oil. Arrange apples and potatoes around steaks. Cover, reduce heat and cook until apples and potatoes are tender and pork is done. Arrange pork, potatoes and apples on plates. De-glaze pan with applejack and pour sauce over plates. Serves 4.

   

Friday, July 26, 2019

Small Boat, BIg Meals, Cook Easy

blog copyright janet groene, all rights reserved. Thank you for donating $5 a year as a voluntary subscription to this free weekly blog. Go to PayPal and pay to janetgroene at yahoo.com.

SeaRaySunDancer 460





Galley Recipe of the Week
One-Pot Creamy Linguini


Extra cheese yet extra creamy, this a vegetarian main dish or a side dish with meat or fish from the grill.  Low-fat cream cheese and cottage cheese make it rich yet low fat. Add canned mushrooms if you like.

 

14- to 16--ounce package linguini
3 cups water
2 bouillon cubes (chicken or vegetable)
1 can condensed cream of mushroom soup
1 teaspoon mixed Italian seasoning
15-ounce carton small curd dry style  cottage cheese
8-ounce brick cream cheese, cut up
1 tablespoon olive oil

Minced scallions and/or minced, green bell pepper
Freshly ground black pepper
 

    Bring water to a boil and dissolve bouillon. Cook linguini and drain, saving liquid.  In a plastic bag, moosh soup, seasoning and cottage cheese to mix well. Strip out of bag and stir into hot pasta over low heat. Stir in cream cheese and olive oil. Moisten to taste with leftover pasta liquid.   
    Cover and cook over low heat until cream cheese melts. Stir and serve sprinkled  with scallions and green pepper. Pass the pepper mill. Serves 4 to 6 as a vegetarian main dish, 8 to 10 as a side dish.
Cook’s note: I know the pasta package wants you to use far more water but I can’t when I’m cruising. Break linguini and poke it down in boiling water to keep it submerged.


Pantry Recipe of the Week


    

Each week we present a recipe with no fresh ingredients.  Gourmet, no, but anyone who has been to sea with a food emergency will understand that pantry foods can be lifesavers. My  Survival Food Handbook is a guide to choosing and using ordinary, affordable supermarket staples as part of any provisioning plan. http://amzn.to/1WdYqbe
   
 







Grand Slam Spam Fry
    Don’t turn up your nose at Spam. The secret to developing the flavor is to fry it crisp. A little soy sauce also enhances the flavor. 



 

1 can of Spam, sliced
Flour
2 tablespoons vegetable oil
About 1 tablespoon soy sauce
1 can pie-sliced apples (not apple pie filling)
1 can sweet potatoes, drained
1/3  cup brown sugar

    Dip Spam slices lightly in flour and brown well in hot oil.. Drizzle Spam with soy sauce and cover with apples. Surround with pieces of sweet potato. Sprinkle with brown sugar and drizzle with soy sauce. Cover and cook over low heat until sugar melts and forms a glaze over all.


Tips for the Boat Chef


    * If a food item is available in either glass or plastic, know that glass may be breakable but it’s also a better moisture barrier in sea air. My sealed jars of peanuts went stale before the use-by date.

    * Make easy cranberry sauce. Cook a 12-ounce package of cranberries in a 12-ounce can or bottle of orange soda. When berries pop, fold in a cup of golden raisins and a teaspoon of cinnamon. Add sugar to taste. 



    * How does a widow stay in touch with the sea when her husband dies and she must give up the boat that is her home and livelihood? Farley shares easy galley recipes throughout the book.  Discover Janet Groene's fictional Farley Halladay in January Justice, A Yacht Yenta Mystery. It's the first in Janet's e-book mystery series. It's available in all e-book formats and for Kindle at  https://amzn.to/2XqCl1y

    * Save an old pillow sham to carry clean tea towels to the boat. It  keeps  them clean and handy and it washes as easily as a tea towel too. 


Healthier snacks are those you make yourself. Save money, save trash because you package them in re-usable snack bags. Measure by the cup or half cup for portion control. See easy recipes for your pocket at https://createagorp.blogspot.com 



Skillet Meal of the Week

Ham Steak with Curried Fruit
 



16-to 20-ounce ham steak cut in four portions
2 tablespoons vegetable oil
2 to 3 cans different fruit OR
About 3 cups cut up fresh fruit and 2/3 cup water
½ cup packed brown sugar
1 tablespoon  curry powder
1 cup buttery cracker crumbs (Ritz, Town House, Club) 


    Brown ham well on both sides in hot oil. Drain canned  fruit into a bowl (or use water) and stir in brown sugar, curry powder and cracker crumbs. Fold in fruit and spoon over ham. Cover and cook until well heated and saucy. Put ham portions on plates and cover with fruit sauce. Serves 4.