Friday, July 12, 2019

Cruising Sailors, Boaters Need Easy Recipes

blog copyright Janet Groene. To donate $5 a year in support of this blog use your Paypal account to janetgroene at yahoo.com



Hey, foodies. Do you know the difference between Hackleback and Hasselback? See answer at the bottom of this post. 












Follow Farley Halladay, the fictional Yacht Yenta, who has worldwide boating news and galley recipes new each week at https://farleyhalladay.blogspot.com



Galley Recipe of the Week 
 
Gringo Tortillas

    Use these flavorful wraps as you would use crepes, tortillas or bok bong (Asian pancakes).  They can be made in a dry skillet but a little butter is a nice touch.

 
1 cup milk
2 eggs
2/3 cup flour
1/3 cup fine yellow cornmeal or masa harina
½ teaspoon salt

Clarified butter (optional)


Whisk milk and eggs until smooth. Whisk in flour, cornmeal and salt. Let batter stand 20-30 minutes. Using an 8-inch, sprayed, nonstick skillet, put about 2-3 tablespoons batter in the skillet and tilt it to cover the bottom with a very thin layer of batter (about 2-3 tablespoons).  When it’s brown on one side, brown on the other side. Stack cooked tortillas between paper towels or waxed paper. Makes 8. 


https://amzn.to/2XqCl1y


Farley Halladay and her husband ran a charter boat out of St. Thomas until he was killed in a fall from the main mast. Now she’s landlocked, spunky and salty as hell, sailing the seven seas online as a charter boat booking agent. January Justice is the first of the Yacht Yenta series of cozy mysteries. Order on Kindle at  https://amzn.to/2XqCl1y





Pantry Recipe of the Week

    This weekly feature is always a recipe made with no fresh ingredients. Stowed food is insurance. Stock the pantry with ordinary  canned and packaged foods from the supermarket  to use every day and in emergencies. Survival Food Handbook is a guide to choosing and using familiar, affordable pantry supplies (not high-priced survival rations). 







Calico Corn Pudding


It's the dried chives that make this dish special.


4 eggs or equivalent in reconstituted powdered eggs
2 cans, 15 ounces each, whole kernel corn
2 cans cream style corn
10-ounce can of cream
1/4 cup cornstarch
½ teaspoon each salt, pepper, ground nutmeg
1/4 teaspoon dry mustard
1/3 cup dried or freeze-dried chives


    In a bowl whisk or re-hydrate eggs. Whisk in cream, juice from the whole kernel corn,  cornstarch and seasonings.  Stir in chives and  corn. Bake in a buttered pan at 350 degrees until it’s set.
No oven? Pour into a heavy, buttered pan, cover and cook tightly  over low heat until set and crusty around the edges.


Galley Dessert Recipe of the Week
Fruitopia Trifle
    Start with a store-bought angel food cake or cut-up ladyfingers.  This makes a big dessert, suitable for a party on board or a potluck at the marina. 



2 quarts  fresh strawberries, hulled and cut up
1/4 cup sugar
4-serving packet of strawberry gelatin dessert mix
2 cups milk
Pint-size carton of sour cream (2 cups)
8-serving package of instant vanilla pudding mix
1 carton whipped topping, thawed


    Mix strawberries, sugar and dry gelatin dessert mix in a 2-gallon size plastic bag. Seal bag and toss gently to mix. Set aside.  Cut or tear cake or ladyfingers into bite size. Add to the plastic bag and work gently to mix well. 
    In a large bowl whisk together milk, sour cream and pudding mix. When it begins to thicken fold in whipped topping. Fold in strawberry mixture and serve at once or refrigerate. Spoon into dessert dishes (I use disposable clear plastic glasses). Serves 10 to 12. Refrigerate any leftovers. 


This space-saving powder sounds like a GO for sailors who love iced coffee.  It’s high in protein and only 100 calories a serving. Scoop some into cold water, shake up and pour over ice.
https://catalog.herbalife.com/Catalog/en-US/Healthy-Weight/Protein/High-Protein-Iced-Coffee?q=High%20Protein%20Iced%20Coffee

 
Tips for the Galley Chef


    * Mix a cup each honey and peanut butter and work in (lots of) powdered milk until it holds together enough to press into a buttered 8 X 8-inch pan. Chill, Cut candy  in squares.


    * Make foolproof marshmallow fudge. Line the bottom of a 9-inch square pan with nonstick foil. Spray foil. Arrange 36 marshmallows in the pan. Melt 1 ½ cups chocolate chips with 2 tablespoons butter and ½ cup peanut butter. Pour while hot over marshmallows, spread evenly. Cool and chill. Turn out of the pan and cut in pieces. 


    * Cup style ice cream cones come in mini, regular and jumbo sizes. Consider them edible dishes for anything from scrambled eggs to chopped salad or sloppy joe. Fill and serve quickly before they get soggy or leak. 



Hackleback is a type of caviar. Hassleback is a method for preparing potatoes and it’s a great galley shortcut.

 

Friday, July 5, 2019

Easy Meals for Sailboats, Motorboats, Houseboats

blog copyright 2013, all rights reserved.  This blog has had 72,000 views. To ask about placing one ad for one year, one low rate on all Groene blogs, email janetgroene at yahoo.com





















Galley Recipe 
of the Week
Salad Greens and Ham Rags

    



Tear thin-sliced ham into "rags" for visual impact
Small head of lettuce  torn in bite size
2 heads romaine lettuce chopped in bite size
Small bunch curly endive, cut up
1 bunch scallions, sliced (white and light green parts only)
1l bunch radishes, trimmed and sliced
½ cup roasted cashews or more to taste)
½ pound thin-sliced deli baked ham, torn in “rags”
½ cup bottled vinaigrette (or more to taste)



Curly endive and torn ham add visual interest to this big salad. Radishes add color. Scallions add tang. Make it ahead if you like and chill it in a plastic bag minus dressing and cashews. Just before serving, add dressing to the bag and toss the salad.  Turn out into a serving bowl or use tongs to place on plates.    

   
Pantry Recipe of the Week
 


    This weekly feature is always a recipe made with NO fresh ingredients.  While cruising the most “out” of the Bahamas Out Islands, I lived for weeks without refrigeration or stores where I could buy fresh food. What else can you do with pantry food?  See Survival Food Handbook, a guide to choosing and using shelf stable foods from the supermarket.

Asian Rice Salad
    Canned Chinese vegetables are a poor substitute for fresh,  but for voyagers and boondockers it’s another way to add variety to menus made from stowed foods.  Rice can be instant, precooked in a packet or made from scratch. You need one, tightly packed, cupful of cooked rice.

2/3 cup bottled  Asian style salad dressing
8.8 ounce pouch of ready-to-serve brown rice
15-ounce can mixed Chinese vegetables, drained
Small can sliced  mushrooms, drained
Small can sliced or diced water chestnuts, drained
10-ounce can chunk chicken, broken up
½ cup sliced almonds

https://amzn.to/2XqCl1y

    Put the salad dressing in a bowl and stir in rice and canned chicken, breaking them up.  Fold in vegetables. Cover and chill or serve at once. Arrange on plates and sprinkle with sliced almonds. Serves 4.


Read a cozy Kindle mystery complete with worldwide boating and a feisty widow who can still kick ass.  Janet Groene’s new book is written under the pen name Farley Halladay. January Justice is the first of what will be a 12-book Yacht Yenta series.

Farley Halladay is starting her own blog with recipes, news and cues from the seven seas  at https://FarleyHalladay.blogspot.com


Tips for the Galley Chef

 

* When making spinach and bacon salad, stir 2 tablespoons red currant jelly into the hot bacon fat until it melts. Then add vinegar, spinach and so on.

* Re-hydrate any flavor ramen and drain well.  Broth can be discarded or thicken it to make a sauce. Then whisk 2 to 4 eggs, stir in ramen and cook as an omelet.

* When you cook in foil “kisses” put food in a small foil pie tin first. Bring up edges of foil and twist to seal and also to form a handle. Place on grill. Cook through. Easier to eat.
                               
 

* Like Hasselback potatoes?  Use the same technique with tomatoes, zucchini, eggplant. Filling can be meat, cheese, sauce or butter to make a side dish or complete meal.

* Make a nice pot of creamy polenta. When it thickens stir in canned chili, black olives, corn kernels, shredded cheese.  Heat through. Plop on plates

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

   
Skillet Recipe of the Week
One frypan, one easy one-pot meal.

Chicken and Broccoli Skillet


 

2 tablespoons vegetable oil
1 pound boneless, skinless chicken, cut in bite size
Medium onion, diced
1 teaspoon minced garlic
3 cups broccoli florets
2 cups water
1 tablespoon Worcestershire sauce
1 chicken bouillon cube
2 cups instant rice
1 cup grated sharp cheddar cheese


    Sizzle chicken in hot oil over high heat, stir=frying while adding onion and garlic. When chicken is browned, continue stir frying while adding broccoli. When broccoli is well coated, add water and bouillon. Bring to a boil and cover. Reduce heat and cook 2-3 minutes until broccoli is crisp-tender. Bring back to a boil and stir in rice. Cover and turn off heat. Let stand 7-10 minutes until rice is tender. Sprinkle with cheese. Serves 4.

Friday, June 28, 2019

Boat Recipes for the Ocean, River and Lake

blog copyright janetgroene, all rights reserved. To ask about one rate, one ad, one year on all Groene sites email janetgroene@yahoo.com










 Janet Groene writes the new Yacht Yenta Mysteries under the name Farley Halladay. See Farley's nauti-blog with news and galley-tested recipes  at https://FarleyHalladay.blogspot.com



Galley Recipe of the Week
Rice Bricks with Peanut Sauce

    This makes an easy, cold, one-dish vegetarian  meal  or snack any time of day. 

   
2 ½ cups raw sushi rice or other sticky rice
1 teaspoon salt
1 tablespoon rice vinegar (or more to taste)
Dipping Sauce:
3/4 cup creamy peanut butter
1 cup low-fat lemon yogurt (8-ounce carton)
2 tablespoons soy sauce
½ teaspoon ground ginger
3 scallions, white and light green parts only, finely chopped

    Cook rice affording to package directions, using the salt in the water.  Stir in vinegar. You will have about 5 cups rice.  Line a 9 X 13-inch dish or pan with plastic wrap, allowing some overhang. Spread rice in the pan in an even layer, cover with another layer of plastic wrap, and pack down tightly. Chill several hours or overnight. 
    To make sauce whisk peanut butter, yogurt, soy sauce and ginger. Fold in scallions. Chill. To serve, turn out rice on a cutting board. Cut cold rice in cubes. Eat with the fingers or arrange cubes on plates and cover with sauce. Serves 4 to 5.

Pantry Recipe of the Week
    No fresh foods needed for these emergency recipes. For a guide to stocking your boat's pantry with familiar supermarket staples see the Survival Food Handbook.


Hot Pepper Sauce
  Inspired by, but no rival for the Honeymoon Sauce secret recipe at Charley's iconic hangout  in San Nicolas, Aruba, this is a recipe to make with no fresh ingredients to liven up a bland, pantry meal.

2 cans diced jalapenos, drained
1 can carrots, drained and chopped
2 tablespoons diced, dried onions
Heaping tablespoon dried parsley flakes
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
1 cup white vinegar
Salt, freshly ground pepper to taste 

Bring to a boil, cool and chill overnight. Use sparingly over hot and cold dishes.

Skillet Recipe
Swansea Sweetcakes


    When you want cookies but don’t want to heat up the oven (or don't have one at all) , try this traditional Welsh recipe for fried cakes.


2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 stick butter
1 cup golden raisins
1 jumbo egg or 2 small eggs



    Mix dry ingredients and cut in butter until mixture is mealy. Stir in beaten eggs and raisins to form a ball of dough. Pinch off walnut-size pieces of dough and flatten them to 2-inch circles. Fry in a hot, dry skillet until browned on both sides. Cool on a rack. If you can resist eating them fresh and warm, wrap and freeze or keep in a cool, dry place. Makes about 36.



Janet Groene uses the pen name Farley Halladay in her new Yacht Yenta  mystery series. The first book, January Justice, is now live at (Kindle)  https://amzn.to/2XqCl1y and (Nook)  https://shorturl.at/FY045

Friday, June 21, 2019

Cruising Cuisine and Easy Meals for Boating

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







Meet Janet Groene's fictional Farley Halladay, a widow who relates the Yacht Yenta Mysteries, and try her All Fudged-Up Pie . https://farleyhalladay@blogspot.com




Galley Recipe of the Week
Creamy Shrimp Spread

    

Reach into your food locker for a couple of cans of shrimp. They’ll go a long way in making an affordable, delicious spread for cocktail hour. Make it in a fancy mold or just gel it in a bowl and let everyone dig in. 



1 packet plain gelatin
½ cup cold water
8-ounce brick of cream cheese, diced
1 can condensed cream of tomato soup
1 cup (8-ounce carton) lemon flavor yogurt
Medium sweet onion, finely chopped
2 ribs celery, finely chopped
Small sweet onion, finely chopped
1 tablespoon Worcestershire sauce
2 cans shrimp, drained and cut up

    Soak gelatin in ½ cup cold water. In a medium saucepan, heat the soup and add the cream cheese. Carefully bring just to boiling and add gelatin. Remove from heat and stir until gelatin is dissolved. Whisk in yogurt. Stir in remaining ingredients and pour into a bowl or a mold. Chill. Unmold or just provide a knife to spread it right from the bowl. Bring crackers for spreading or scoopers for scoopiing. Makes about 2 ½ cups spread.

Tips for the Galley Chef

    * A non-electric waffle maker is handy to have because it works on any stove.
http://amzn.to/2tcVwJU

  Coleman’s Waffle Maker is lightweight aluminum and nonstick. To make a supper meal, make a thick waffle batter and stir in a can of macaroni and cheese. Make waffles. Serve with fried ham. you'll use this handy waffle maker to make chocolate waffles for dessert.
Waffles for breakfast. Waffle sandwiches. Waffles to freeze for the toaster. 

    * Make a quick loaf of bread in a slow cooker. Whisk 2 eggs with a cup of sour cream, ½ cup sugar, 1 cup milk and a teaspoon or vanilla or orange extract. Fold in  3 cups biscuit mix and ½ cup raisins. Combine well but do not over-beat.  Put in greased cooker with folded paper or linen towel stretched under the lid to absorb excess moisture. Bottom and sides will brown but top will not.  Bake on High 2 hours. Eat warm or, for easier slicing, cool and let “season” for several hours.

  
    * Make shortcut stuffed cabbage.  Wrap each limp cabbage leaf around a slice of deli-sliced roast beef or  corned beef. Roll up, place in skillet seam side down, cover with tomato sauce and heat until cabbage is tender. Serve over rice.
      . 

 
Pantry Recipe of the Week
Cincinnati Style Chili

      Cincinnati “chili” is served over spaghetti but any starch base would be good here: rice, mashed potatoes, barley, toast, biscuits, noodles, grits, etc. For more recipes and provisioning tips based solely on supermarket staples see Survival Food Handbook a guide to choosing and using familiar foods that stow well.

2 cans roast beef in gravy
1 teaspoon cinnamon
1 tablespoon flour or cornstarch
1/4 teaspoon ground ginger
1 cup small onions, aka Holland onions, from a jar 
10-ounce can sliced mushrooms, drained
15-ounce can kidney beans, undrained
Cooked spaghetti or other starch


    Open the canned beef and use clean scissors to snip through it, breaking it up in the can. Drain onions, cut them in half and drain cut side down. In a one-cup measure,  mix cinnamon, flour or cornstarch and cloves or ginger. Add cold water to make a paste, stir in some of the beef gravy and add water until cup is  filled.
    Over medium heat, stir liquid until it begins to thicken. Empty cans of beef into the pot. Stir in onions, kidney beans and mushrooms. Add more water if gravy is too thick. Serve over cooked spaghetti or other starch. Garnish with grated cheese and/or chopped onion. Serves 6.

Skillet Meal of the Week
Stack-Up  Skillet Pie

    


For this recipe you need a  skillet the size of the tortillas. You’ll also need a lid for the skillet and a serrated knife for easiest slicing.

2 or 3 scallions or medium sweet onion, chopped
8-ounce can whole kernel corn, drained
1 can black, pinto or red beans, drained
1 teaspoon ground cumin
1  cup salsa (hot, medium or mild)
4 flour tortillas, 10-inch size
8-ounce package shredded Mexican style cheese

1.Finely slice  scallions, saving some for a garnish. Dump corn, beans, scallions, salsa and cumin into a plastic bag, zip to close, and mix gently.
2. Spray the skillet and put a tortilla in it. Spread with one-third of the bean mixture and one-third of the cheese. Repeat layers, ending with a tortilla on top.
3. Cover the skillet and put it over a low flame until everything is heated through and the cheese is melted. Let stand 10 minutes to firm up. Serve in wedges. Sprinkle with finely chopped green onion,  and serve. Makes 4 portions
 

Saturday, June 15, 2019

Let's Go Sailing And Cook On Aboard

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



Galley Recipe of the Week
   
Casserole Cheese Bread
    No need to knead this hearty bread. Carve slabs of warm cheese bread, open a can of soup and supper is served.


 
Small can of evaporated milk (2/3 cup)
Hot water
1 tablespoon each sugar, vegetable oil, dry yeast
1 teaspoon salt (optional)
4 ½ cups all-purpose flour
1 cup grated sharp cheddar cheese


    Stir enough hot water into the evaporated milk to make one cup.  In large bowl mix the warm milk mixture, sugar, oil and yeast. Little by little stir in flour, adding salt along the way.  Fold in grated cheese. Cover bowl and let it rise in warm spot. Stir down and put dough in a well-greased 1 ½ quart baking pan or loaf pan(s). Let ir rise to double in size and bake about one hour or until golden and crusty at 350 degrees. 

    Turn out of the pan and chop in chunks to serve warm.  For sliced bread, cool loaves and wrap overnight. 
    Cook’s note: to add an herbal touch add a teaspoon of dried dillweed with the cheese.

Tips for the Galley Cook
* Recipes tell cooks to scald, then cool milk that will be used in a yeast recipe. this is importamt but this step isn’t necessary when you’re using canned, UHT or reconstituted dry milk. 


Sometimes you just cna't leave the helm
* Always have a snack in your pocket when you’re on watch. It's a good idea for beach combing too. See easy recipes for homemade, nourishing trail mixes and gorp, some no cook, at https://createagorp.blogspot.com

* Tiny items that add a starburst of flavor to almost any dish are canned anchovies, caviar in a jar and capers in brine, usually sold in a small jar. Have them on hand. 


* The best cheese cutter is also the most compact. It’s stainless steel too. Make one yourself or buy one at  https://amzn.to/2IgibyK
https://amzn.to/2P5Jb4m
*Some cooks can't live without an instant pot, or digital pressure cooker. Here's the best cookbook.  
 




Pantry Recipe of the Week

 http://amzn.to/1WdYqbe
    Stuff happens. Stowed food is the best insurance. See Survival Food Handbook for tips on choosing and using ordinary supermarket staples in your provisioning plan. 


Black and White Potato Skillet
 
    Adding canned, diced potatoes to creamy instant mashed potatoes give them texture that’s welcome when you are living on canned and packaged foods. This can be a vegetarian or vegan dish. If you prefer, add diced, cooked fish or meat.  


Enough potato flakes for 4 servings
1/4 cup diced, dried onions
1-2 teaspoons garam masala or curry powder (more or less to taste)
Liquid as required
15-ounce can diced potatoes, drained
Small can chopped black olives, well drained
1 tablespoon apple cider vinegar or tarragon vinegar
Water or broth

Truffle oil, olive oil, walnut oil ad lib (optional)

Measure water as required for the potato flakes and add 2 tablespoons more water. In a pan, bring water to a boil and add potatoes and onions. Remove from heat.  Cover and let steep 20 minutes or more. Stir in seasoning, diced potatoes, vinegar and more water or broth if mixture is too stiff. Fold in olives. Return to low heat and heat through.  Adjust seasonings. Drizzle with oil.  Pass the pepper mill. Serves 4.

Skillet Recipe of the Week

Garlic Bread Jumble

 
    Why use another pot to cook pasta when toasty garlic bread can serve as your starch?

1 loaf garlic bread (you may not need it all)
Medium sweet onion, diced
Small bell pepper, seeded and finely diced
14-ounce can or jar your favorite spaghetti sauce
Diced pepperoni to taste
1 to 2 cups shredded cheese of choice

    In a large, heavy, greased skillet, arrange garlic bread buttered side down, Cut pieces to fit to cover bottom of skillet. Over medium high heat, cook just until garlic bread is toasted on the bottom. Remove from heat. Scatter diced onion and green pepper on top. Spoon spaghetti sauce over all. Scatter with diced pepperoni. Cover and let stand 10 minutes. 


Place covered skillet over low heat and heat gently while warm sauce seeps into the bread. Add cheese and return to heat long enough to melt cheese. Serves 4 to 6.

Friday, June 7, 2019

Easy Meals for Boating and Sailing


blog copyright janet groene. To donate $5 a year in support of this blog use Paypal to janetgroene at yahoo.com



















Galley Recipe of the Week
Shrimp Salad Haystack
 

A little shrimp goes a long way in this salad
1 ½ to 2 cups chopped, cooked shrimp, well drained
1 can condensed cream of tomato soup
3-ounce package cream cheese with chives
1 cup water
4-serving packet lemon gelatin dessert, regular or sugar free
½ cup well drained sliced, stuffed olives
½ cup each chopped celery, green pepper and sweet onion
Shredded lettuce
Crisp Chinese noodles

Packaged Chinese noodles are an easy garnish

 

    Prepare shrimp and set it aside to drain while cream cheese comes to “room” temperature. Mash cream cheese into condensed soup with mixer or fork. Make it smooth or chunky.
    Dissolve gelatin in a cup of very hot water. Cool and add shrimp, soup mixture and vegetables. Chill until firm. Line four plates with shredded lettuce, top with shrimp salad and garnish with a “haystack” of crisp noodles. Serves 4.
   

Tips for the Boat Chef

    *  Get an early start on a Friday or Saturday when you’re headed to the marina. The night before, fill the ice chest with ice to pre-chill it. In the morning, discard that ice and add new ice and chilled or frozen foods.

    * Need a nutritious, balanced whole meal trail mix to keep in a pocket when you’re beachcombing or on night watch? See https://createagorp.blogspot.com

    * Make cheesy pancakes. Make a thick pancake batter and fold in a can of macaroni and cheese. Fry in oil or butter as for pancakes and serve with pepper or sausage gravy from a can or dry mix.

    * Keep small cans of seafood on hand. If the catch is too small add a can of shrimp, crabmeat, tuna or salmon to the chowder or casserole.


Pantry Recipe of the Week


    

Each week you’ll find here a recipe made entirely with shelf ingredients. Emergencies happen. For help in creating an emergency pantry see Survival Food Handbook, a guide to provisioning with and preparing shelf-stable foods from the supermarket.


Rushin’ Dressing


    Even if you have no fresh vegetables, a tangy salad dressing can perk up cold canned vegetables such as artichokes, hearts of palm.sliced chestnuts, cut green beans, crisp corn kernels. Pectin is a natural product and a low-calorie thickener to use in dressings, sauces, smoothies and to make jams and jellies. In this dressing it takes the place of oil. 




1 tablespoon powdered pectin
1 tablespoon sugar
½ teaspoon each dried, crumbled basil, dried tarragon
1/4 teaspoon garlic salt
6-ounce can V-8 juice, regular or spicy
1/4 cup red wine vinegar
    Stir everything together and let stand one hour while pectin thickens. Spoon over hot or cold vegetables, pasta, rice, grilled fish, etc. Leftovers should be refrigerated.

Skillet Recipe of the Week

Pierogi Skillet
 

   
16-ounce package of  frozen or refrigerated  pierogi
2 tablespoons canola oil
Medium onion, diced
1 stick butter
½ teaspoon ground nutmeg
1 to 2 cups frozen peas (more or less to taste)
15-ounce can of sliced carrots, well drained
6-ounce package shredded cheddar cheese

    Thaw pierogi. Fry onion in hot oil until softened. Melt butter in skillet and stir in nutmeg. Brown pierogi, in batches if necessary, until nicely browned. Add peas and carrots, top with cheese, cover and heat through. Serves 4 to 6.

Thursday, May 9, 2019

Easy Meals for Boating and Sailing

blog protected by US and international copyright. Your voluntary subscription of $5 a year is appreciated. Send via PayPal to janetgroene at yahoo.com

Let's eat on the boat this weekend
 
Galley Recipe of the Week
Salmon Steaks in Red Wine 



 


   
Who says you have to have white wine with fish? Give a whole new complexion to salmon steaks with the blush of red wine.
4 salmon steaks
About 1/3 cup flour
Salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
Medium red onion, finely diced
½ cup dry red wine such as Burgundy

    Dip salmon steaks lightly in a mixture of the flour, salt and pepper. Set aside.  Discard excess flour mixture.
    Melt butter and oil together in skillet, and sizzle red onion until it’s limp. Push onion aside and brown salmon on both sides, adding a little more butter or oil if needed. Pour red wine over salmon steaks, bring to a boil over high heat, and turn over salmon once or twice while wine boils away until a glaze is formed.  Serves 4. 


 


Pantry Recipe 
of the Week

Tuna Piquante
10-ounce can of tuna
4-ounce can sliced mushrooms
1 tablespoon dried green pepper bits
1 tablespoon dried celery bits
2 tablespoons diced onion bits
1 tablespoon olive oil
½ teaspoon curry powder
10-ounce can of Campbell’s condensed Manhattan clam chowder 




    Drain the mushrooms into a small bowl and soak the dried vegetables in the liquid 10 to 15 minutes. Drain vegetables and discard liquid.
     In a saucepan heat olive oil and stir in curry powder, then the mushrooms and soaked vegetables. Add tuna and stir-fry to break it up. Stir in condensed soup. Cover, reduce heat and simmer gently until dried vegetables are soft.  Adjust seasonings. Thin to taste with water, tomato juice, white wine, bottled clam juice or broth. Spoon over the starch of 

 your choice such as rice or grits. 



The perfect Father's Day gift for a dad who is a sailor or prepper. Survival Food Handbook   is a guide to provisioning the boat for cruising or the emergency pantry at home with affordable, familiar, shelf-stable foods from the supermarket. No pricey doomsday foods needed. Survive refrigerator failure, stove failure, travel delays. Recover foods after a flood or fire. Bake bread without an oven. 



Tips for the Boat Chef

    * See more of Janet Groene’s galley-ready recipes at Camp And RV Cook. Each week the e-zine includes a Freeze-Ahead Recipe that is made in a big batch, then stowed in right-size portions. They’re ideal for single handers and couples. 



    * Inexpensive disposable paper bibs aren’t just for restaurants. Have some on hand for on-board dining in dirty weather.


 


* An over-sink prep station is a space stretcher but stains dig in until they just won’t come clean any more. Now I use disposable cutting mats on top. For food safety, use one for fruits and vegetables, another for meat.  They cost less than $1 each and can be washed and reused multiple times before disposal. 

* Bubble wrap is inexpensive to buy by the roll. Cut it in small pieces and tuck tufts of it between glass jars in the galley for a quieter ride, less breakage. When it’s grotty, throw it out.


*Rubberized shelf lining is nonskid and a noise dampener. A similar material is sold in large pieces for anti-slip use under throw rugs. Get much more for the money and cut to fit. An 8-inch square of this material is also a good gripper for opening jars. PS. Line the bottom of the toolbox and tackle box with this material too. 

 
Skillet Meal of the Week
Lemon Chicken Skillet

 

4 meaty chicken thighs, skin on
Salt, pepper
1 tablespoon vegetable oil
1 pound tiny new potatoes, scrubbed and cut in half
1 teaspoon dried rosemary
Juice and zest from a medium lemon
2 cups thawed peas




    Lightly salt and pepper chicken thighs. Bring oiled skillet to shimmering hot. Brown thighs, skin side down.
    When chicken is nicely browned, turn it over. Arrange halved potatoes in the skillet, cut side down. Sprinkle all with rosemary and lemon. Add ½ cup water. Cover and cook over low-medium heat until potatoes are tender and chicken is done through. Remove chicken and potatoes to 4 plates and stir peas into pan juices until heated through. Spoon over plated food. Serves 4.