Galley Recipe of the Week
Salmon Pancakes with Dill Dip
|Wrap in lettuce and serve as an appetizer|
4 eggs or equivalent
½ teaspoon each salt, pepper
2 cans salmon, drained and skin removed
1 cup chopped celery
½ cup chopped onion
2 tablespoons panko or other dry crumbs
Oil for frying
In a bowl, whisk eggs with salt and pepper. Add salmon and use a fork to mash bones. Stir in celery, onion and crumbs. Form into patties and fry in hot oil until golden on both sides. Serve with dipping sauce.
½ cup lemon flavored yogurt (not Greek style)
½ cup plain yogurt
1 tablespoon Dijon style mustard
1 teaspoon dried dill weed
1/8 teaspoon cayenne pepper (optional)
Whisk together and serve with hot salmon pancakes.
Tips for the Galley Cook
* To make oat flour,whirl oatmeal flakes in a blender or food processor.
* Don’t overlook farina, also sold as Cream of Wheat, as a thickener for making pudding or stiffening a soup.
* Kids on board? Serve them green eggs and ham. It takes just a drop or two of blue food coloring when whisking scrambled eggs.
* For calico color and extra vitamins, grate a sweet potato and fold into your own or store-bought coleslaw.
* Add a splash of dark rum to your black beans and rice. In a North County Fish Fry they add a thimble of whiskey to French toast with maple syrup.
Pantry Recipe of the Week
Fresh sweet potatoes are better, of course, and they keep well in the pantry for a while, but this recipe is a way to use canned sweet potatoes from the emergency pantry. A well-stocked food locker is good cruising insurance.
How to get started in a provisioning regimen? See Survival Food Handbook, a guide to stocking your camper, boat or home pantry with supermarket staples for emergencies.
28-ounce can sweet potatoes in juice (not syrup)
1 or 2 cans, 10 ounces each, chunk chicken
3 cups water
2 bouillon cubes (chicken, beef or vegetable)
10-ounce jar peanut butter (1 1/4 cups)
Empty juices from canned foods into a roomy saucepan, add water and bouillon and bring to a simmer. Whisk in peanut butter until it’s well incorporated. Add cut-up sweet potatoes and chicken. Heat through and serve as is or over rice. Serves 4-6.
Farley Halladay and her husband operated a charter ketch in St. Thomas. Now Farley is a widow and landlocked. While cooking, cussing, caregiving and crime solving, she takes readers to the world’s waters on the charterboats that are her online booking business. Second in this cozy mystery ebook series is February Felony in formats including Nook and Kindle, https://amzn.to/2BCkacN
Skillet Meal of the Week
Smoky Asparagus Omelet for Two
1 cup fresh asparagus tips
2 tablespoons butter
4 to 6 eggs
1/4 cup cream, milk or evaporated milk
½ teaspoon each salt, pepper
2-ounce jar diced pimentos, drained
1 cup shredded Smoked Gouda
Sizzle asparagus briefly in melted butter. Whisk eggs with salt, pepper and cream and pour over asparagus. Dot with bits of pimento and the shredded cheese. Cover skillet and cook over low heat just until omelet “sets”. Serves 2.
See news tidbits from the world of boating, sailing and cruising at https://farleyhalladay.blogspot.com