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Galley Recipe of the Week
Choose your favorite flavor of frozen Polish dumplings. To make this a vegetarian dish, use vegetable bouillon. To make it meatier, add canned chunk chicken or diced Spam.
12-ounce package small pierogi
1/4 stick butter
1 tablespoon caraway seeds
2 tablespoons minced garlic
5 cups water
4 chicken flavor bouillon cubes
Small cabbage cut up
14.5-ounce can diced tomatoes
Thaw pierogi. Melt butter and stir in caraway seeds and garlic. When they are fragrant, add water and bouillon and bring to a boil. Add cabbage, cover, reduce heat and simmer until cabbage is tender. Stir in tomatoes and pierogi and heat through. Serves 4.
Tips for the Boat Cook
* When a soup or stew is too thin, bulk it up with instant rice. It cooks in only 5 minute sand it doesdn’t clump up like other thickeners. (Instant brown rice takes longer.)
* To make thin, round ice cubes to put in a thermos, use the fingers of disposable plastic kitchen gloves. Fill partially with water (allow for expansion) and close with a rubber band.
* I’ve been using “green” bags and storage boxes for more than a year now, and they really REALLY extend the life of fresh produce, reportedly by absorbing ethylene gas.
* To make any canned soup, chili or stew taste more homemade, saute a chopped onion in a little olive oil, then add.
* Always have a nutritious gorp in your pocket when on night watch, beach combing, fishing. Homemade trail mixes save money and allow you to pick ingredients, portions. Recipes at https://createagorp.blogspot.com.
* When your teeth cry out for something crisp, dust raw ravioli with a little seasoned flour and fry in butter until brown and crusty.
Pantry Recipe of the Week
No fresh food? No problem when you have an ample pantry. Survival Food Handbook is a guide to using supermarket staples to provision your boat. No high-priced survival foods needed. More than a recipe book, it’s a food survival guide that covers alternative stoves, understanding food expiration dates, surviving after a floor or forest fire, and what to do if the fridge or freezer fails. http://amzn.to/1WdYqbe
Couscous Meal for Two
Just one or two people on board? Avoid leftovers. Small cans cost more per ounce, but they are a way to have a variety of foods in one dish.
2 cups prepared couscous
8-ounce can whole kernel corn, drained*
1 tablespoon dried diced onion
8-ounce can kidney beans or black beans, drained and rinsed
Small can chunk chicken, broken up **
Chunky salsa to taste (mild, medium or hot)
Prepare couscous. Soak onion. Then toss everything together. Serve warm or cold. Makes two main dish portions.
* Drain corn over onion and soak at least 10 minutes. Then drain onion.
** Use juice from chicken as part of the water measurement to prepare couscous.
One Pot Meal of the Week
What fun! Just break lasagna noodles into random “rags” to mop up the creamy sauce.
12 lasagna noodles
16-ounce carton (2 cups) ricotta cheese
½ teaspoon ground nutmeg
1 cup grated mild cheese such as Swiss, gruyere or mozzarella
1 jar Alfredo sauce
½ cup (or more to taste) minced Italian parsley
Small bag crisp potato sticks, Fritos or Bugles
Break lasagna into pieces. While it boils stir ricotta, nutmeg, cheese and Alfredo sauce together. Drain lasagna when it’s done and fold in Alfredo mixture. Cover and heat gently. Fold in parsley and sprinkle with crisp garnish. Serves 4 to 6.