Blog copyright Janet Groene 2023. To see your ad on all six Groene sites for one year, one low rate email janetgroene at yahoo.com
OF THE WEEK
South Beach Style Bean B’Ritos
Small can crushed pineapple with juice
14.5-ounce can diced tomatoes, undrained
2 tablespoons brown sugar
1 cup water
1 teaspoon each garlic powder, ground cumin and powdered chicken bouillon
½ teaspoon allspice
2/3 cup mild salsa
1 cup raw white rice
15-ounce can fat-free re-fried beans
8 to 10 burrito-size flour tortillas
Garnish options: sour cream, minced cilantro, sliced scallions, grated cheese
In a large saucepan mix pineapple, tomatoes, brown sugar, water and seasonings. Bring to a boil, add rice, cover and cook over low heat 20 minutes or until rice is tender. Stir in re-fried beans and heat gently while stirring them into the rice mixture.Make burritos with tortillas.
Hot ‘n Creamy “Crab” Gravy
Serve this rich, economical seafood sauce over baked potatoes, cooked noodles, crisp Chinese noodles, biscuits, ramen, cheese grits or, for a low-calorie base, drain and heat canned French-cut green beans (they look like green noodles).
8-ounce brick of cream cheese (regular or low or no fat)
1 cup (8-ounce tub) lemon flavor yogurt
Milk or white wine (optional)
12- to 16-ounce package flaked imitation crab meat
Small onion, very finely diced
Suggested garnish: Tabasco sauce, lemon wedges, minced parsley or buttered bread crumbs
Dice cream cheese . In a microware bowl, soften it by zapping for a few seconds at a time. If “crabmeat” is not finely flaked, chop it. Stir yogurt into cream cheese then fold in crab and onion. Nuke on Low for one minute at a time, stirring and turning each time, until it’s heated through. If mixture is too thick, thin it with a little milk or white wine, heating and stirring each time.
Stir and spoon over your chosen base. Serves 4 to 6.
No microwave on board? Heat yogurt and diced cream cheese together, stirring over boiling water in a double boiler until it’s smooth. Then proceed as above.
Cook’s note: If using real crabmeat, drain and pick over to remove any bits of shell.
BAKE-AND-TAKE RECIPE OF THE WEEK
Wrapped and kept cold, this this not-too-sweet bread will keep a week or more and it freezes for months. It makes an ideal sunset supper with a mug of soup. Set the anchor, uncork the wine, heat the soup and watch for the green flash.
Pineapple Carrot Quick Bread
8-ounce can crushed pineapple
12-ounce can julienne carrots,, drained, OR
1 ½ cups grated fresh carrots
1/3 cup vegetable oil
2 cups flour
1 teaspoon each salt, baking soda, baking powder and cinnamon
½ teaspoon nutmeg
Drain pineapple and add water to juice to make 2/3 cup liquid. Drain canned carrots and discard liquid. In a bowl whisk pineapple liquid, eggs and vegetable oil. In a clean bag, combine dry ingredients. Mix dry mixture into wet ingredients until evenly moistened. Fold in pineapple and carrots and turn batter into a greased loaf pan. Bake at 350 degrees 50-55 minutes or until it tests done with a toothpick.
Former charterboat operator and new widow Farley Halladay operates an online charterboat booking business while coping with caregiving, cooking, cussing and crime solving. There are six Yacht Yenta "cozy" mystery ebooks. Start anywhere in the series to meet her kickass cast of characters in these poignant, salty reads. https://amzn.to/3bB5XPh
Pantry Recipe of the Week
When cruising for months without refrigeration and in areas where few fresh foods are rarely available, my biggest problem is creating salads. Yet the taste buds yearn for crunch. Try this colorful combination for tart taste plus texture contrast.
Three to four cans of drained vegetables such as:
15-ounce can halved artichoke hearts, drained
15-ounce can baby carrots, drained
10-ounce can sliced water chestnuts, drained
1/3 cup salad oil
3 tablespoons vinegar
1 teaspoon dried herbs such as parsley, dillweed or chives
Freshly ground pepper to taste
Also good are canned mushrooms, cut green and wax beans, limas, roasted red peppers, et al. Toss vegetables gently. Combine oil, vinegar and herbs. Toss to coat vegetables. Shower with fresh ground pepper.
Bonus points if you use a specialty oil such as walnut, and specialty vinegar such as tarragon. Add any fresh vegetables you can scare up.
For ten years Janet Groene was a full-time traveler, cruising the tropics in winter on board a 29-foot sloop with no oven nor refrigeration and summering in a 21-foot diesel camper. Her book of shortcut recipes, Cooking Aboard Your RV, is also good for the small boat galley. Save space, mess, water, fuel, hassle. For yourself and gifts, https://amzn.to/3nNndWY
SKILLET MEAL OF THE WEEK
Sweet Potato Skillet
2 to 3 cups peeled, diced sweet potato
1 tart apple, cored and diced
1/4 cup very finely chopped pepperoni
1 tablespoon each balsamic vinegar and olive oil
Put these ingredients in a plastic bag, jostle to mix well and set aside to blend flavors.
12-ounce pork tenderloin, cut in small bite size
1 tablespoon each butter and vegetable oil
Small onion, diced
1/3 cup apricot or pineapple jam
Brown pork in hot fat, gradually adding onion. When meat is browned, add sweet potato mixture. Cover skillet tightly and cook over low-medium heat until sweet potatoes are tender and pork tests done at 160 degrees. Fold in jam to form a glaze. Serves 4 to 6.
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