Boating Recipes Save Space in a Small Galley

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Galley Recipe of the Week
Cock-A-Leekie
 

    In Scottish kitchens this versatile soup starts with a whole chicken and simmers all day. This version is shortcut for the small  boat galley. Leeks and other vegetables that require a lot of sloshing to remove sand can be washed in multiple changes of clean sea water, ending with one or two freshwater rinses. 
    For some Scots, the grain in this soup is barley. Others use rice or steel cut oats.  Some cooks add a touch of carrots and celery. Everyone uses lots of leeks and a sweet surprise garnish of moist pitted prunes.  

 

4 cups sliced leeks (white and light green parts only)
2-3 cups cooked, diced chicken OR
2-3 cans chuck chicken
7 cups water
1 tablespoon chicken base or powdered  chicken bouillon such as Knorr Pollo
1/2 cup quick  barley
Salt, pepper
4 to 6 moist pitted prunes
Minced parsley or dried parsley flakes to taste

    Trim tough, dark green leaves from leeks. Slice leeks.  Wash in several changes of water, letting sand sink to the bottom of the bowl.  Place leeks (and some diced carrot and celery if using)  in a pot with the water and bouillon. Bring to a boil and stir in barley. Cover and cook over low heat at least 30 minutes until leeks and barley are tender. Add cooked chicken to the pot to heat through.  Season to taste, adding more powdered bouillon or a twist of pepper if desired. Ladle into soup bowls and sprinkle with parsley.  Garnish with cut-up prunes.


Pantry Recipe of the Week
    Here’s this week’s recipe made entirely with foods you can carry on board for weeks, months, even years. Keep them for emergencies, for  voyaging without refrigeration, or for convenience when you want to throw together a meal in a hurry. For more meals made with stowed supplies see The Survival Food Handbook.. Written for boaters and others who have limited storage space, the book is a prepper guide to choosing, storing, rotating and cooking with affordable, familiar staples from the supermarket.   https://amzn.to/3mIfryC

Aloha Seafood Casserole 

1 box wild rice and rice mix
Liquid
Small can crushed pineapple
1/4 cup dried cranberries

About 2 cups canned shrimp,lobster , salmon, tuna

About 1/2 cup roasted, salted, chopped pecans, cashews or macadamias
 

   Use juice from the crushed pineapple as part of the water measurement called for in the rice. Bring to a boil with cranberries and drained pineapple. Add rice, cover and cook until rice is tender.  Stir in seafood to heat through. Just before serving, sprinkle with pecans. Serves 4 to 6. 

Tips for the Galley Chef

    * Make coleslaw dressing with 1 c. vanilla ice cream, ½ cup mayonnaise, a little mustard, salt, pepper. Mix well.  Chill up to 3 days. Stir and fold into a package of shredded cabbage. 

 

* Make cocktail poppers as needed. Cut 3 sticks butter into 3 cups flour. Stir in a 16-oz. package shredded cheddar and 1 packet dry onion soup mix. Form into logs about 1½ to 2 inches around. Wrap and chill up to 3 days. Slice and bake at 375 degrees until toasty.

    * Rule of thumb: when making eggnog, add 1 tablespoon whiskey per egg.

 

* Make cherry coke dessert. Dissolve an 8-serving packet of cherry or black cherry Jello in 1 ½ cups boiling water. Stir in 12-ounce can of cola and chill until it sets. Bonus points: float a tablespoon of coconut rum on top just before serving and you have rum 'n coke 

 

 

 

 

Sunshine State Date Bread
    This hearty bread keeps for weeks in a freezer or many days in a well-chilled icebox. It deliciously rounds out a simple meal of soup or fish chowder. 

 

1 packet orange gelatin dessert mix
1 cup boiling water
3 tablespoons vegetable oil
1 egg or equivalent
1 teaspoon vanilla
½ cup sugar
2 cups flour
1 teaspoon each baking soda, baking powder
Pinch salt
1 cup chopped, pitted dates
½ cup chopped nuts

    Dissolve gelatin in boiling water. Set aside until lukewarm. Grease a 9 X 5 X 3-inch loaf pan and set the oven to 350 degrees. In a bowl whisk oil, vanilla and egg or egg substitute. Put flour, salt, baking powder and baking soda in a clean bag and jostle to mix. Then stir into the bowl alternately with the gelatin liquid. Fold in dates and nuts. Bake 50-60 minutes or until it tests done with a cake tester. Cool, wrap and let “season” for several hours or overnight. Serve plain or with butter or cream cheese.  

WISCONSIN LAKES POTATO CHOWDER

    This thick and hearty meal is dairy-rich with milk and cheese.

6 slices bacon, chopped
Medium onion, diced
4 medium potatoes scrubbed or peeled, then diced
1 quart chicken broth

    Fry out bacon in a large pot. Add broth and potatoes. Bring to a boil, cover and simmer until potatoes are tender.

 
4 cups whole milk
3/4 cup flour
½ cup sugar
Optional garnish: minced parsley or sliced scallions
Grated Cheddar cheese

 
    Whisk flour and sugar into cold milk until smooth. Stir into the pot over medium heat until it thickens. Stir in 1/3 cup white vinegar. Ladle into soup bowls, add parsley or scallions and top each bowl with a tuft of shredded cheese. Serves 6.

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Boat Cooks Like Easy Recipes

Blog copyright Janet Groene 2022. To date this blog has had more than 83K views.  To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com

Do you love river cruising in Europe? Now the longest cruise yet gives you seven rivers for 49 days, all on one luxury ship.  See https://farleyhalladay.blogspot.com 

 

 



PANTRY RECIPE OF THE WEEK
    Each week Janet Groene, author of books including Survival Food Handbook, The Galley Book and Cooking on the Go, develops a recipe using no fresh ingredients. They’re ideal for voyaging, emergencies or just convenience. Substitute fresh ingredients, of course, if you have them on hand. When you’re out of fresh food–and that can happen when you least expect it–rely on these recipes to make structured meals. 

Gourmet, no. Life sustaining, yes.

Calcutta Curry  for Two
2 tablespoons olive oil
1 tablespoon curry powder
10- to 12-ounce can chunk chicken, cut up
1/4 cup dried diced onions
14.5-ounce can diced tomatoes with green peppers
1 chicken bouillon cube
1 cup water
½ cup raw rice

Suggested garnishes: shredded coconut, chutney, yogurt,  chopped peanuts, raisins, mandarin orange sections. 

 

    Heat oil and stir in the curry powder until fragrant. Stir in chicken, tomatoes,   bouillon and water. Bring to a boil, stir in rice,  cover and reduce heat. Cook tightly covered and without stirring 20 minutes.  Stir and serve. Makes 2 portions. 

    Solar cooker method: Assemble as above, adding rice after liquids are very 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. 

 

Survival Food Handbook is a prepper book for boaters and campers who have limited stowage space. This isn’t about sealed lifeboat foods that we hope never to use. It’s about a handy  backup pantry of familiar, affordable supermarket staples. Also covered are fridge failure, water shortage, alternate stoves, portions, nutrition, provision lists, more. Kindle or paperback.    https://amzn.to/3mIfryC

 

 

 


Tips for the Galley Cook

    * Use a pillow case or sham for storing tea towels for the galley. It keeps  them clean and handy and washes as easily as a tea towel too.

    * Okra is also a thickening agent. Use trimmed, chopped okra to thicken soups, stews, sloppy joe.

    * Buy or make a sturdy  canvas clothespin bag to hang anywhere as you work around the boat or deck. It can hold galley gadgets, extra towels, paper goods, cleaning rags, toys, what have you. Wash it again and again for years of use.

    * Combine a brick of cream cheese with an equal amount of marshmallow cream and serve as a dip for apple slices.

 
Galley Recipe of the Week
Meatball Puff
    The egg mixture cooks to a noodle-like starch surrounding the meatballs.

 

 

14- to 16-ounce bag of meatballs, thawed

2 tablespoons butter
3 eggs
1 ½ cups milk
1 ½ cups flour
½ teaspoon each salt, pepper, nutmeg
3 tablespoons canola oil
Ketchup for serving?

    Set the oven for 400 degrees. Melt butter in a baking dish and arrange meatballs in it.  Heat in the oven while you whisk eggs, milk flour, seasonings and oil thoroughly. Pour batter into  hot pan over the meatballs and bake 15-20 minutes or until puffy and golden. Puff will collapse.  Pass the ketchup. Serves 4 to 6.

Stove-top Method: Melt butter in a heavy Dutch oven. Assemble as described, cover and cook over medium flame until browned on bottom and sides and set in the middle.

Foil Recipe of the Week
    Foil-wrapped meals can be cooked on the grill, in the galley oven or over medium heat in a covered Dutch oven.

Carrot Crowned Swordfish

14-ounce package coarsely shredded carrots
2 tablespoons salted butter
½ teaspoon dried dillweed
1/3 cup orange marmalade
1 teaspoon prepared horseradish

4 portions swordfish steak
Olive oil
Salt, pepper

    Saute carrots in butter until tender and sprinkle with dillweed.  Fold in marmalade and horseradish. Set aside.
    Lay out four pieces of foil and  butter centers. Put a piece of swordfish on butter and pile carrot mixture on top. Bring up corners of foil and twist to form a “kiss”. This forms a handle. 

 

Place over grill, fish side down,   and cook just until fish is flaky and carrots heated through. Time will depend on thickness of the fish.
    Be cautious when opening foil. Steam is scalding.
Cook’s note: The new quick-read food thermometers let you monitor cooking right through the foil.  USDA recommended safe  temperature for cooked fish is 145 degrees.

Use probe through the foil

      

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Living Aboard Your Boat, Cooking and Cruising

Blog copyright Janet Groene 2022, all rights reserved. To date, this blog has had more than 85,000 views, with more than 600,000 views at all six Groene sites. To place your ad, pay one low rate for one year, one ad, all six sites. Email janetgroene at yahoo.com

  See https://farleyHalladay.blogspot.com for news of new tow service in Virginia.

 

 

 

Galley Recipe of the Week

Mashed Potato Cake
    This puffy potato cake makes a delicious side dish or a vegetarian main dish.  Serve it as is or top portions with Sloppy Joe, creamed vegetables, a fried egg. The dough is easily mixed with a fork or spoon.

8 servings instant mashed potato (4 cups prepared mashed potato)
3 tablespoons each cornstarch and flour
2 teaspoons baking powder
Pinch salt
1 cup milk
2 tablespoons butter
2/3 cup liquid eggs or egg substitute
    Add very hot water to potato flakes in a large bowl until they are moist, thick and creamy.  Cover and let steep while you combine cornstarch, flour, baking powder and salt in a small bowl or bag. 

 

 
    Stir milk and butter into warm potatoes, then stir in eggs and the flour mixture. Mix well.

 

 

 

Method 1: Drop in blobs on a hot, lightly greased griddle and bake until brown on one side. Flip, flatten, brown on the other side.
Method 2:  Turn dough into a greased cake or pie pan and bake about 30 minutes at 325 degrees until cake is golden around the edges and set in the middle.  Cut in  wedges.
Method 3: Butter a heavy, deep skillet well and spread dough evenly. Cover tightly and cook over low/medium heat until it’s set and golden brown on bottom and sides. Top will not brown. .\

 

 

 
Gorp is food you can carry in a pocket for night watch, beach combing, fishing. See my homemade snack recipes, sweet or savory,  at createagorp

TIPS FOR THE GALLEY CHEF

* Save money. Make your own Tex Mex seasoning. 1/2 c. chili powder, 2 T. each cornstarch, dried cilantro, parsley flakes, sugar, garlic powder, salt, sweet paprika, unsweetened  cocoa powder and oregano.  Add ½ to 1 t. cayenne for more heat. Mix well. Keep dry. Use about 1 T. per 2 cups chili, soup, etc.

    * Make your own spreadable cheese from yogurt. Line a sieve with several layers of cheesecloth or coffee filters. Drain full-fat yogurt until it’s thick. Season to taste with salt and herbs.

*When boiling greens add a pinch of sugar to the water to retain color.

    * To drizzle melted chocolate, dip a fork in it

Pantry Recipe of the Week

 

    No fresh food? No problem, These recipes are made 100% with stowed foods. For a complete guide to choosing and using shelf-stable foods from the supermarket, see my book Survival Food Handbook, published by International Marine.  Also covered are other food emergencies such as fridge failure, flooded bilge, alternative stoves, planning for your needs for your family for your time frame. http://amzn.to/1WdYqbe

 

 

 
Apple Annie Oatmeal
4 cups water
1 teaspoon salt
2 cups old-fashioned oats
1 cup snipped, dried apples
1 tablespoon brown sugar or honey
½ teaspoon each cinnamon, nutmeg

 

     Bring water to a boil and stir in remaining ingredients. Reduce heat and cook, stirring often, 7 to 10 minutes or until thick and creamy. Serve as is or with milk, butter and/or more brown sugar. Serves 6 to 8.  
Variations: Substitute raisins or snipped, dried apricots for dried apples. 

Bonus Recipe
Shrimp and Shells Skillet
    One burner, one pan. It’s a pasta dish without the extra pot for pasta

 

. 

1 cup crumbs made from saltine crackers
1 tablespoon dried parsley
1 teaspoon dried lemon zest

Mix and set aside.

14- to 16-ounce package small or “salad”  shrimp
3 tablespoons vegetable oil
Medium onion, diced
1 tablespoon minced garlic
1 teaspoon dried, crumbled oregano
2 medium Roma tomatoes, diced and drained
32-ounce carton chicken broth
1/4 cup dry white wine (optional)
12-ounce package small pasta shells
Salt, pepper to taste

    Thaw and drain shrimp. Set aside.  In a large skillet, sizzle onion in hot oil, gradually stirring in garlic until softened. Stir in oregano, tomato and 3 1/4 cups of broth OR 3 cups broth and 1/4 cup dry white wine.
     Bring to a boil and stir in shells. Cover, reduce heat and cook until pasta is tender. Stir in more broth if you wish, heat, then stir in shrimp to cook through. Just before serving, fold in crumb mix.  OR plate each portion in a shallow soup plate and sprinkle the top with crumb mix. Serve with more crackers or chunks of bread. Serves 6.  

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Cooking Aboard Your Boat

Blog copyright Janet Groene 2022, all rights reserved. To ask about rates to place your ad for one year on all SIX Groene sites for one low rate email janetgroene at yahoo.com

 

Galley Recipe of the Week
Egg Timer Fudge   
    You don’t need a candy thermometer for this three-minute fudge. Use your egg timer and make fudge to brighten a day when you’re weathered in.

 

 

Small can evaporated milk (2/3 cup)
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 cups miniature marshmallows
1 ½ cups chocolate chips
½ to 1 cup coarsely chopped nuts (optional)

    Butter a 9 X 13-inch dish. In a large, heavy pan bring milk, sugar and salt to a boil. Continue stirring while you time the boil for three minutes. Remove from the heat and stir in vanilla, marshmallows and chocolate chips.  When chocolate and marshmallows melt, fold in nuts if using. Spread in the pan and chill..Cut in small squares. .

Pantry Recipe of the Week
No fresh ingredients are needed for these weekly recipes. When you’re cruising, it’s wise to keep an ample pantry of shelf-stable foods.

 

 
SURVIVAL FOOD HANDBOOK is a prepping guide for boaters who have limited stowage space. With a ready locker of ordinary, affordable supermarket staples you can get through many food emergencies without resorting to those awful lifeboat rations. Book covers food, provision lists, water shortage, power outage, fridge failure, flooding, more.   https://amzn.to/3mIfryC    

Felaffles
This mixture could be made as pancakes, patties, waffles or deep-fried as fritters.

 

Heaping tablespoon dry onion bits
Water
2 medium eggs or equivalent
1/4 cup olive oil
10-ounce box of felafel mix

    Measure water as called for in the felafel box instructions and add onions to soak10 minutes. Whisk in egg and olive oil. Stir in felafel mix. Let stand 15-20 minutes to thicken. Cook on a griddle or in a waffle iron until crusty.  Or form into small balls and deep fry. Serve as a starch with salad or soup. 

 
Tips for the Boat Cook

* Stuff old socks with kitty litter and put in deck shoes, boots and sneakers to absorb moisture and odor.

* Large, commercial size coffee filters are good filters to make yogurt cheese. They are inexpensive, easy to stow and also make good napkin wraps for serving hot dogs and sub  sandwiches.

* When your work gloves get wet, insert a clothespin in each finger before drying them. Fingers will be open and easy to put on when dry.

* Whisk up a four-egg omelet, then add 1/4 c. flour, ½ t. baking powder and 2 T. olive oil. Cook as for pancakes or waffles.

    * Make fruity pancake syrup by boiling two cups sugar with one cup unsweetened  fruit juice such as white grape, pineapple, apple, berry.

See news from the world of waters for those who love sailing, boating, cruising and just messing about in boats. https://farleyhalladay.blogspot.com
    

Loaded “Stuffed” Potatoes
    Forget the tiresome step of cooking and mashing potatoes first. Here’s how to make this favorite dish with less mess, less work, less fuel. 

 

    
6-serving packet instant potatoes
Hot water
1 cup sour cream
Optional: Small can of corn, drained
1 cup grated Cheddar
Small bottle real bacon bits
Optional:
Make it a full meal by adding canned chunk chicken, turkey, tuna, salmon, drained and broken up. Or cut-up cooked sausage such as hot dogs or kielbasa. Or use cooked, diced meat such as deli-roasted chicken or leftover meatloaf.

    In a bowl mix hot water into instant potatoes until they are moistened. Fold in sour cream, corn, cheese and bacon bits. Fold in  meat if you wish. Season to taste. Spoon into foil “boats” and heat on the grill or in the oven.
    Serves 6.
To make foil “boats” wrap heavy duty foil partway around a baking potato and twist the ends to seal boats and form handles.


Skillet Recipe of the Week
Gluten Free Skillet Lasagna

 

1 package of rice noodles
2 eggs
2 cups ricotta cheese
1 tablespoon Italian seasoning
½ teaspoon each salt, pepper
2 cups tomato sauce, divided
1 cup grated Parmesan cheese, divided
Optional: diced smoked sausage, cooked and crumbled sausage or ground meat, shredded cooked chicken

    Put rice noodles in a shallow dish, cover with boiling water and drain as soon as they are limp. Scoop up half the noodles and arrange in an even layer in a well-greased, heavy, cold skillet. Set aside.
    In a bowl whisk eggs, cheese, seasonings and a cup of tomato sauce. Fold in half the cheese and meat if using. Spread over the noodle layer. Top with remaining noodles. Drizzle with remaining tomato sauce and sprinkle with remaining cheese.
    Cover and cook over low-medium heat until filling is set. Let cool a few minutes before cutting in portions. Serves 4. 

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Easy Meals Aboard Your Small Boat

Blog copyright janet groene, all rights reserved. For permissions or to ask about advertising on one or more Janet Groene sites email HosterPoster@live.com 

Janet Groene’s books include Dressing Ship (Hearst),  How to Live Aboard a Boat (Hearst), Open Road Caribbean Guide  and Survival Food Handbook (International Marine/McGraw-Hill).

 

Be in the know and avoid a tow. See safety  tips for boaters from SeaTow at https://farleyhalladay.blogspot.com

Galley Dessert of the Week
Lemon Rice Pudding
    Creamy and refreshing,  this pudding is the perfect dessert after a fish dinner. 

 

 
1 cup cooked rice
1 packet (4-serving size) regular or sugar-free lemon gelatin dessert mix
1 cup boiling water
½ cup cold or ice water
1 tub (2 cups) whipped topping
1 tablespoon lemon zest
    Chill rice while you dissolve the gelatin in boiling water. When gelatin is well dissolved, stir in ice water and cold rice, then fold in whipped topping and lemon zest. Chill several hours. Serves 8.

 
Optional garish: sliced almonds, cinnamon sugar, lemon twist, crushed lemon hard candies, splash of lemon liqueur

Galley Recipe of the Week
Southwinds Sausage Skillet
 

    Feed a dozen with this colorful, nutritious  dish. Cabbage adds vitamins, sweetness and fiber for modest cost. It’s a good way to try local sausages as you cruise country to country, culture to culture. 

2 pounds lean bulk sausage (chicken, turkey, lamb, venison, wild boar and mixtures such as South African Boerwors) 

1 to 2 tablespoons vegetable oil (less for fatty sausages, more for lean)
16- to- 20-ounce ounce bag shredded cabbage (coleslaw mix)
1 pound red cabbage, cut in coarse shreds
Large red onion, diced
Salt, pepper
2 tablespoons grainy mustard
3 tablespoons apple juice concentrate

    If sausage is in a casing, remove it. In a large skillet or wok heat oil and stir-fry the sausage until it’s no longer pink. Spoon off any excess fat and continue stir-frying, adding cabbages and onion until tender. Add salt and pepper to taste. Whisk juice concentrate and mustard together and stir into the sausage mixture.
    Cover and heat gently until meat and vegetables are tender and fully flavored with the essence of the sausage. Serve as is, or in tortillas  or a over a starch such as steamed rice, squares of buttered cornbread or boiled potatoes.  Serves 10 to 12. 

 

 
Tips for the Galley Chef

    * An oldie but goodie. My supermarket still carries Dream Whip in a box. No refrigeration needed.  

* Never enough room in the reefer or ice chest? If the supermarket doesn’t refrigerate it, you probably don’t have to either.  Look for shelf-stable products such as sausages, cheeses, pepperoni. Watch use-by dates.

    * To make a quick, protein pancake “syrup” whisk one part peanut butter with 1 part Karo syrup (lite or dark) and 2 to 3 tablespoons milk or cream.

*Mash a small can of cranberry sauce with a little coconut rum and 1 ½ cups cookie crumbs. Sprinkle on cake, ice cream, pudding, frosting.

NO COOK RECIPE OF THE WEEK    
Go Cold Turkey
On torrid days this recipe can be made and kept in the reefer to bring out after the anchor goes down and the sun-downers are poured. The rice can be from-scratch, instant or from fully cooked,  ready-to-serve packets.

 
3 cups ready-to-eat rice
12-ounce package good quality roast turkey lunch meat
2 cups diced melon such as  cantaloupe or honeydew
8-ounce carton lemon yogurt
Lettuce cups

    Put rice in a large bowl. Dice lunch meat. Fold rice with turkey, fruit and yogurt.  Spoon into lettuce cups or just plop it on a plate and garnish with assorted fresh fruit. Serves 4 to 6. 

Budget version: use canned turkey Spam and dice it fine or grate on the coarsest side of a box grater.
    
Pantry Recipe of the Week
    No fresh foods are needed for these weekly recipes. Keep emergency food on board no matter how short the cruise or close the land. It’s cheap insurance. For an entire book of pantry recipes and tips on choosing and stowing them in the cruising boat, see Janet Groene's Survival Food Handbook.

Sou’ By Sou’west Salad
 

2 cups cooked rice (white or brown, homemade or from a ready-to-serve pouch)
15-ounce can black beans, drained and rinsed
10-ounce can low-sodium, whole kernel corn
2 tablespoons diced dried onion
1/4 cup white wine vinegar
1/4 cup olive oil
Small can diced chilies, drained
1 teaspoon dried cilantro
1 teaspoon chili powder
Optional: 1/4 cup pickle relish

 

    Put rice and beans in a bowl and mix gently. Drain corn liquid into  a small bowl and add dried onion, vinegar, olive oil,  chilies, chili powder and dried  cilantro. Stir and let stand while onions soften. Stir again and fold into rice mixture with corn and relish. Chill or let rest up to an hour for flavors to blend. Serves 4 as a vegetarian/vegan main dish or 5 to 6 as a side dish.

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Living Aboard A Boat and Easy Meals

 Blog copyright janet groene 2022, all rights reserved. To donate in support of this blog, go to PayPal and pay to janetgroene at yahoo.com. To ask about placing your ad on all six Groene sites for one year, one low price, email janetgroene at yahoo.com\

 

 
Galley Recipe of the Week
Master Recipe: Cream Sauce for Pasta
 

    Vary this basic recipe each time to make a different dish daily for a pasta-loving crew. Add gorgonzola and roasted walnuts and serve it over bow ties. Or add ham bits and mushrooms and serve over spaghetti. Or fold in diced plum tomatoes, crisp bacon bits and lightly steamed broccoli florets and toss with linguini.  Toast pecans and add to the sauce with crisp-cooked maple bacon bits. Pastabilities are endless.

1 tablespoon olive oil
Large onion,, diced
1 tablespoon minced garlic
1 ½ cups milk
½ teaspoon ground nutmeg
8-ounce brick cream cheese, cut in pieces
½ cup grated dry cheese such as Parmesan

    In a saucepan or skillet, sizzle onion and garlic in hot oil until they soften. Stir in milk, nutmeg and cream cheese and stir over low heat until cream cheese melts. Stir in grated cheese and any other ingredients of choice, heat through and serve over cooked pasta. Pass the cheese shaker.  
    Optional additions: fresh or frozen peas, cubed firm tofu, canned baby corn (drained and rinsed), real bacon bits, tiny cooked meatballs, sauteed mushrooms, chopped spinach (thawed and squeezed dry), lightly steamed broccoli or cauliflower florets, cooked ground meat or sausage crumbles (real or imitation), roasted pistachios. Small amounts of this sauce also make a tasty smear for white pizza.

Tips for the Galley Chef

    * Keep a supply of canned seafood on hand. When the day’s catch is skimpy, make seafood chowder with what you’ve caught plus a can of crabmeat, shrimp, oysters or clams.

* Heat a shallow pan of water and melt a stick of butter in it. Use tongs to take  corn off the grill and dip in this pan. Shake off excess and serve.  The corn will be evenly buttered every time.

 

  
    * Dehydrated foods and dried beans are ideal emergency supplies but fresh water and/or stove fuel may be in short supply during an emergency. Be prepared for all types of food  emergencies, from fridge failure to flooded bilge. See Survival Food Handbook, Kindle or paperback. It’s written just for campers, RVers and sailors who have limited storage space. https://amzn.to/3mIfryC


Pantry Recipe of the Week
Stove Top Caramel Onion Quiche
    Each week Janet Groene, who has lived for months at a time without refrigeration while cruising,  develops a recipe that requires no fresh foods. Biscuit mix and jarred  onions contain salt, so don’t add more.  This is a tasty use for powdered eggs. 

 

2 jars or cans, 12-ounces each, whole small onions (sometimes called Holland onions)
2 tablespoons olive oil
1 teaspoon sugar  
5 raw eggs or equivalent
½ teaspoon each ground nutmeg and pepper
Small tin (2/3 cup) of evaporated milk
1 cup biscuit mix
Grated dry cheese

    Drain onions, cut in half and drain cut side down. Heat oil in a deep, heavy 9- or 10-inch skillet, preferably a nonstick surface. Sauté onions until they separate into layers and turn  brown. Set aside to cool.
    In a bowl, whisk eggs with seasonings and milk. Stir in biscuit mix and onions. Swipe out pan, brush with more oil and add batter. Cover tightly and cook over medium heat until firm.  Sprinkle with cheese. Cut in wedges. Serves 4-6.

    Oven method: Put batter in a greased pan and bake at 375 degrees until it’s crusty brown. .     Solar method: Preheat solar oven to 350 to 375 degrees and bake until pie browns and sets.
    
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BONUS RECIPE
Smoky Stover Gorp
    This is a hearty gorp that can tuck into a pocket when you’re on night watch or want to provide a hearty meal when you’re exploring a deserted island.  

 

1 pound chunk of smoked gouda cheese
4 cups cheese curls
2 cups whole walnut halves
4 cups unsalted plain or cheese popcorn
8 ounces pound low-fat, low-sodium turkey jerky,  cut in bite size

    Dice the cheese into a large bag, tossing with the cheese curls to coat cheese. Add remaining ingredients and toss to mix well. Package by the cupful. Bring plenty of water and a piece of  fresh fruit to complete this pocket meal. Makes about 12 one-cup servings.
    
Janet Groene’s
Shortcut Caramel Corn
    Do you hate recipes that ask you to test for “soft ball stage” or use a candy thermometer? Let’s simplify things.  The secret to this tasty snack is to boil the goo, then bake it to caramel perfection.  Unpopped popcorn is one of the most compact and versatile supplies to carry on board.

16 cups popcorn
1 cup packed brown sugar
1 stick butter
½ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla, butter-rum or rum extract
1/4 teaspoon baking soda

    Put popcorn and spread it in large plan lined with nonstick coil. . Set the oven for 250 degrees. Bring sugar, butter, corn syrup, salt and flavoring to a hard boil, stirring constantly. Reduce heat but keep it boiling for 5 full minutes.  Turn off heat and stir in baking soda.
    Use a sprayed spatula to keep mixing gently  as you slowly pour the syrup over the popcorn. Bake 1 hour, stirring every 15 minutes. Spread on parchment or waxed paper to cool, then break in chunks for serving. Keep cool and dry.
    Optional: mix 1 ½ cups chopped nuts with the popcorn before adding syrup, then bake as directed.

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