Boat Galley Meals for Smooth Sailing

Thank you for donating $5 a year in support of this blog. Use PayPal to send to janetgroene at yahoo.com

Janet Groene lived ten years on the go by sailboat and RV.  Her writing assignments have taken her all over the world in boats and campers of many kinds. See more of  her shortcut recipes for boating, camping and RV travel at https://campanrvcook.blogspot.com 

Galley Recipe of the Week

Applesauce Skillet Cake
   
    No electric mixer needed. I like cast aluminum  for baking atop the stove because it spreads the heat evenly over bottom and sides. Cast iron, stainless steel and thin aluminum don’t give the even heat needed for even stovetop baking.

1 cup liquid eggs (such as Egg Beaters)
1/4 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
1 2/3 cups applesauce
12-ounce can baby carrots

2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon each cinnamon, nutmeg,  salt

1 cup raisins
½ cup chopped nuts    

    Grease a cold, 10-inch, deep, cast aluminum skillet for which you have a heavy, tight-fitting lid. In a large bowl whisk egg substitute and oil, gradually adding sugar. Add vanilla and applesauce. Mix dry ingredients in a bowl or  bag and mix in. Fold in chopped nuts and raisins. Spread in cold skillet, cover tightly and place over medium-low burner for 30 minutes. Check for doneness. Baking times vary depending on your stove.

    Cake should be springy to the touch and pulling  slightly pulling away from sides of the skillet. Don’t be tempted to turn heat higher or check too often. 

    When cake is done, let it cool in the skillet, uncovered, 10 minutes or so. Use a serrated knife to cut it into wedges. Serve plain or with whipped topping, cream, vanilla sauce or a sprinkling of powdered sugar.


Skillet Meal of the Week
Ramen Omelet
 
Whether it’s breakfast, lunch or dinner nothing beats a rich omelet that’s bulked up with tasty ramen noodles. When you buy ramen that cooks in its own tub, and eggs in a carton, you don't have to wash extra pans and bowls. 

2 tubs ramen lunch any flavor
Boiling water
½ stick butter
1 pint eggs such as Egg Beaters
1 bunch scallions



     Lift lid of ramen tub  just enough to add boiling water according to package directions. Cover and set aside. Slice white and light green parts of scallions and stir-fry in melted butter in a big, nonstick skillet.  Drain ramen, discarding liquid,  and stir fry noodles in butter.
    Spread noodles in an even layer and carefully pour eggs over. Cover, reduce heat and cook just until eggs set. Serves 4.

  Cook’s note: To add calico color and a vegetable or two, stir-dry a couple of handfuls of baby spinach or shredded red cabbage with the scallions.


Tips for the Galley Chef

    * Do you have a freezer on board? Make your own ice cream novelties. Put large  waffle cones in the freezer to chill them.  Let  ice creams soften at “room” temperature just  until they can be spooned into cold cones. Quickly stuff  cones with layers of ice cream, sherbet, nuts, and other goodies. Wrap and freeze. To serve, fold a napkin or coffee filter around cones and hand ‘em out.  No plates, no forks, big smiles. 

    * Does your galley stove require preheating? When you have boiling water, fill a thermos so you can always make coffee, jello, ramen, instant soups, etc. without starting the stove. 

    * Make a lazy susan  for the table. Buy two identical,  round, straight-sided cake pans. Put marbles or ball bearings in one. Place the other one on top. Fill with condiments, spaces, creamer, sugar, whatever. You have a lazy susan and you can always take it apart to make cake.

  
Pantry Recipe of the Week
    No fresh foods needed for these weekly recipes. Save them for emergencies or just a lazy day.

 

Chicken Aloha
 
2 cans, 10 ounces each, chunk chicken
20-ounce can pineapple tidbits
1/4 cup soy sauce
2 tablespoons cornstarch
½ teaspoon each celery seed and nutmeg

    Drain chicken and pineapple into a cold pan.  Add soy sauce. Stir  cornstarch into liquid. Then heat, stirring until it thickens. Fold in chicken and pineapple. Heat through.  Spoon over a starch such as rice, potato, noodles, pasta. Too hot to cook rice?  Too rough to boil pasta?  Just pile crisp Chinese needles on each plate and top with the chicken. 

Easy Recipes for Boating and Sailing

Thank you for donating $5 a year in support of this blog. Use your PayPal account to janetgroene at yahoo.com

 





See more of Janet Groene’s galley-tested shortcut recipes at 
https://campandrvcook.blogspot.com



Galley Recipe of the Week
    In Africa, peanuts are called ground nuts. Make this piquant stew with chicken breast or pork chunks then flavor it with peanut butter.

Ground Nut Stew

2 medium sweet potatoes, peeled and diced
Medium red sweet pepper, seeded and diced
3 large stalks celery, diced
Medium onion, peeled and diced
1 ½ cups water
1 chicken bouillon cube or 1 teaspoon chicken base

2 whole boneless, skinless chicken breasts OR
1 pound of lean, boneless pork, cut in bite size
½ cup chunky peanut butter
1/4 to ½ teaspoon red pepper flakes (optional)
 
    Slow cooker method. Put water, bouillon and vegetables in a slow cooker. Top with meat and fleck with bits of peanut butter. Sprinkle with pepper flakes. Cook 5 to 6 hours on Low. Stir and service.
    Pressure Cooker Method: Proceed as above, bring to full pressure and cook 10 minutes. Let pressure reduce on its own.
    Solar Method: Proceed as above and cook until vegetables are tender and meat tests done at 170 degrees. 
     Saucepan or Skillet  Method: Place ingredients in pan as described, cover and cook over low heat until vegetables are tender and chicken tests done. 
See more of Janet’s galley-tested recipes at https://CampAndRVCook.blogspot.com
Pantry Recipe of the Week
    No fresh food? No problem. Our weekly Pantry Recipe delves into the food locker to make a meal from ingredients you can stow now, use months later.

Party Time Ham
2-pound canned ham
1 cup creamy peanut butter
Fruit juice or tomato juice
1 teaspoon ground ginger
Shredded coconut or finely chopped nuts
Oil for frying

    Slice ham in the desired thickness.  Spread a little flour on a plate. Whisk juice into peanut butter until it’s like a thick batter. Whisk in ginger. Dip ham slices in flour, then in peanut butter mixture, then in coconut or nuts. Fry on both sides until crusty.
    Oven method: place dipped ham on a greased baking sheet and bake at 400 degrees until crusty. 

Need more help with provisioning and planning your emergency pantry? See Survival Food Handbook, a guide to choosing, stowing and using affordable, familiar supermarket staples in your boat and at home. 
Tips for the Galley Cook
    * Pickled onions aren’t just for Gibsons. Finely chopped, they add sassy flavor to dips and sauces.  Try them in sour cream with a few capers and minced scallions.

    *Best addition yet to your emergency pantry. This canned ground beef is all natural.
 
    * Slice a baguette, brush both sides with olive oil and fry until crusty. Make sliders with small hamburgers or halved meatballs.

    * Make the same chicken and rice you always do, but add a couple of chopped, hard-boiled eggs. Then heat a can or chicken gravy to serve over it.

    *Heat 2 cups of bottled buffalo sauce with a stick of butter. Stir in two pounds of thawed meatballs and heat through.

    * Make white sauce with powdered milk. Melt a half stick of butter in a pan. Whisk 3 tablespoons flour with a cup of dry milk and 2 ½ cups cold water. Add to butter and stir constantly until it’s thick. For a thinner sauce, add more water.  Add salt, pepper to taste.

 The best whisk for such sauces is this high quality, stainless steel,  flat-bottom whipper. It's ideal for slow stirring of delicate sauces and doubles as a whipper for cream or eggs.





 

Stovetop Skillet Meal of the Week

Chicken in Sherry Sauce
Trust me, the sherry makes all the difference. 

 
6 pieces thick-sliced bacon
6 pieces boneless, skinless chicken breast
2 cans cream of chicken soup
1 soup can dry sherry
1 soup can sour cream
1 or 2 cans baby carrots, drained
1 or 2 cans small whole potatoes, drained
Dried or minced parsley

    Wrap chicken in bacon and fix with toothpicks. Brown on both sides to cook bacon.  Cover and cook over low/medium heat until chicken tests done at 170 degrees. Turn chicken, scraping up browned bits from the bottom. Arrange potatoes and carrots around chicken. In a bowl whisk soup, sherry and sour cream to mix well. Pour over chicken, cover and heat through. 
      Remove chicken to plates with tongs and stir sauce and vegetables. Spoon over chicken. Sprinkle with minced fresh or dried parsley. Make sure everyone knows to remove the toothpicks. Serves 6.

Shortcut Recipes for the Boat Galley

blog copyright janet groene, all rights reserved. To ask about rates for placing your ad for one year, one low rate on all six Groene sites, email janetgroene at yahoo.com 

What's for you? Galley starboard or port?

 New here each week! An everyday galley recipe, a pantry recipe from your emergency food shelf and a skillet meal made on one burner plus tips galore from Janet Groene. 

Galley Recipe of the Week
Faux Crab Soup
    Use real crab if the budget allows, but this tasty soup does just fine with the phony stuff too. Half and half is available in regular and fat-free versions. 

Medium onion, finely chopped
1 tablespoon each butter, olive oil
1 can condensed cream of tomato soup
2 packages or cans, 6 ounces each, shredded crabmeat OR
12-ounce package shredded imitation crab
1 quart half and half
1 teaspoon crumbled, dried thyme
1/4 cup dry sherry

    In a saucepan sizzle onion in hot butter and olive oil until limp. Stir in undiluted soup, crab, half and half and thyme. Heat to steaming, stir and add sherry. Serve at once.
    Serving suggestion: pass a cruet of sherry.
   

Pantry Recipe of the Week
    The pantry recipe we produce here each week can be made entirely from shelf-stable foods.  Of course, fresh ingredients can be substituted where available but keep these recipes on file when stocking your pantry for emergencies. 

 

 
Brown Bread Breakfast Sandwiches
    Grab ‘em and go when it’s your turn to take the  watch. These yummy fruitwiches can be made in a jiffy, or you could assemble and wrap them the night before. Amounts depend on how thin you slice the bread but one canned loaf makes at least 4 or 5  breakfast servings.

16- to 18-ounce can Boston brown bread
1 jar Old English cheese spread
Large can sliced pineapple, drained
1 jar apricot jam
Finely chopped pecans
    Slice the bread and spread with cheese spread. Top with a slice of pineapple and fill the center with apricot jam. Top with chopped pecans. Serve open face or top with a second slice of bread.

Tips for the Galley Chef

    * Add a classy finish to grilled or fried fish with Anchovy Sauce. Stir a tablespoon of anchovy paste and 1/3 cup dry sherry into 2 sticks of melted butter and pass at the table.  

    * Survival Food Handbook is packed with recipes for emergency meals made from ordinary supermarket staples. It’s also a guide to provisioning, stowing, preserving and cleaning up after a fire, flood or fridge failure.  See at http://amzn.to/1WdYqbe

    * Vinegar is a good neutralizer for fish stink and other odors when you don’t have lemon juice. 

    * To clean the coffee grinder  to remove stale oils, run it with a torn-up slice of day-old bread. (I also use mine to grind spices).

    * If you don’t have a spatter screen when frying bacon, up-end a metal sieve or colander over the frypan.

    * To make burgers cook faster, poke your finger through the middle to make a hole. It will fill in during cooking.

    * Make “funnel” cakes with a turkey baster. Suck up batter, squeeze out in spirals in hot oil.
Skillet Meal of the Week
Krystal  Stuffed Peppers

4 large bell peppers.
About 10 beefburger sliders or Krystals (tiny hamburgers)
1 can beef broth
Ketchup
Grated cheese

    Cut a thin slice off the top of the peppers and take out seeds. Cut a very thin slice off the bottom so peppers stand upright. Oil a large, deep skillet lightly and arrange pepper halves, cut side up. Cut burgers in half or quarters, bun and all,  and pack tightly into pepper halves. Moisten with beef broth. Drizzle with ketchup. Cover and cook over low heat until peppers are crisp-tender. Top with cheese, cover and heat  until cheese melts. Serves 4 .

Easy Meals for Cruising, Boating and Sailing

Galley Recipe of the Week
Pasta with BLT Sauce
    Make the sauce ahead of time or make it on the spot. Add shredded lettuce just before serving. Any pasta will do. I like small tubes for faster cooking and easier eating.

16 ounces pasta, cooked and drained
6 slices pre-cooked bacon, broken into pieces (or more to taste)
2 tablespoons olive oil
Medium onion, finely diced
1 tablespoon minced garlic
28-ounce can diced tomatoes in juice
1 each teaspoon sugar, crumbled dry basil
Shredded lettuce
Grated Parmesan (optional)

    In a small skillet, stir-fry bacon in hot oil with onion and garlic until the onion is crisp-tender.. Cook pasta just until it’s al dente. Drain well. Stir bacon mixture, sugar and tomatoes into hot pasta and heat gently while flavors blend. .  Garnish with shredded lettuce and serve at once. Pass the pepper grinder and the Parmesan. . Serves 8.
    Alternate bacon: fry out 3 thick slices of bacon, chopped,  and fry onion and garlic in the bacon fat. Omit oil, or stir olive oil into cooked pasta to taste.

Pantry Recipe of the Week

 

 
    No fresh food when you’re at sea? I’ve been there and eaten quite well using only stowed foods.  These weekly recipes can be made entirely with stowed food. Order my Survival Food Handbook for an entire guide to buying, stowing and preparing supermarket staples for cruising and all types of emergencies from fire to financial. This is about affordable, familiar family foods, not high-priced survival rations.

Cheese Biscuits
 
2 sticks butter or butter-flavored shortening
2 to 3 cups flour
8-ounce jar of grated Parmesan cheese
½ cup finely chopped nuts (optional)

    Melt fat and stir in 2 cups flour flour and the cheese, adding more flour as needed to make a dough you can roll out on a floured surface. Roll or pat into a thin circle. Cut into small rounds, squares or wedges. Lightly oil a griddle or heavy skillet. Fry biscuits on both sides until golden brown, turning several times. These biscuits do not rise. 


Tips for the Boat Chef

    * It’s possible to make your own yogurt, Junket and other cultures on a boat but they don’t like to be jiggled while “yoging”. Save it for a calm day.

    * Want to try boating in different waters, a different boat, perhaps your first cruise or with different people, with or without crew?  Take a look at the worldwide charter scene, power and sail, big and small Go to  https://ahoyclub.com?fp_ref=janet14\

    * Grab the carrying handle and take this folding,  sand-shedding beach mat ashore for a picnic, beach party, sunbath. Then pick it up and the sand falls through. Fold it up again and there’s less sand to take back to the boat. Compact to stow.  The company also makes sand-shedding backpacks, seats and other beach gear.

    * Curry powder develops flavor best when heated. Add it when sauteing onions in oil. 

     * See more shortcut recipes for the small kitchen, galley, camper at https://campandrvcook.blogspot.com 


Skillet Meal of the Week
    
One burner, one great meal. Wing it, pizza-wise,  by using chopped ham, pepperoni,  crumbled and cooked hamburger or no meat at all. You’re simply substituting sliced potatoes for the pizza crust. Then make your favorite filling.

Potato Pizza
4 medium potatoes, scrubbed and sliced thin
Medium onion, sliced thin
2 tablespoons vegetable oil
Small can sliced mushrooms, drained
Sliced Pepperoni to taste
I can pizza sauce
Shredded mozzarella cheese

    Arrange an even layer of potatoes and onions in hot oil in a skillet. Cover and cook on medium heat until potatoes are tender. Do not stir. Arrange pizza toppings on top and drizzle with pizza sauce. Cover and cook to heat through. Sprinkle with mozzarella, remove from heat and cover for a few minutes to melt cheese. Serve in wedges. Serves 4.

Easy Meals for the Boat Cook

To date $5 a year in support of this blog use your Paypal account to send to janetgroene at yahoo.com

Galley Recipe
of the Week

Transom Grilled
Texas Shrimp

    Flavors of the Southwest hark back to old Spain. Use two skewers to make it easier to handle the kebabs. Better, still, use a grill basket. Don’t overcook! Sweet marinade chars easily.
24 jumbo shrimp
½ cup orange marmalade, preferably Seville style
1 chipotle chili in adobo, finely minced
2 teaspoons adobo sauce
½ teaspoon each powdered garlic, ground cumin, salt

    Oil grill or grill basket. Soak wood skewers. Allowing six jumbo shrimp per serving, thread shrimp on skewers. Whisk remaining ingredients until smooth. Dredge shrimp in marinade and grill 2 minutes, brushing with additional marinade. Turn, brush with more marinade and keep grilling and turning until shrimp are firm and pink. 

     Total cook time will be only 6 to 8 minutes. Discard leftover marinade.  
    Bring out deli coleslaw and buttered rolls and dig in!

Tips for the Galley Chef

*When a recipe says to raise yeast dough in a draft-free place, put the bowl in an ice chest with a bowl of hot water. I always carry an extra, foldable insulated container or two. They come in handy as extra pillows, take-out meals and food shopping in hot weather.

* The cheapest dish rag is a square of nylon net Buy it by the yard in fabric stores. Cut it up. Wad it up in your hand.   When dishes are done shake out the square of net in the wind and all water and food bits come loose. Net stows clean and dry. 

* Make easy pan coating for baking.  Stir 1 cup each flour, shortening and vegetable oil. Put in a container. Slip your hand in a sandwich bag, scoop up coating and paint it generously and evenly on pans. 


  * To measure 2/3 cup peanut butter, add 1/3 cup water to a one-cup measure. Add [peanut butter until cup is full. Drain off water. 

  * Channel your college days when you often had cold, leftover pizza for breakfast. Cut up about 3 cups leftover pizza, any flavor. Put in an oiled skillet. Beat 4 to 5 eggs with a cup of milk or light cream. Pour over pizza, cover and cook over low heat until it’s set. Sprinkle with cheese. 

.* When your white drinking water hose springs a leak, cut as many lengths as you need to make  protective sheaths for the ice pick, knives, saw blades, scissors. Slip hose  over ropes and cords  as a chafe guard. Split hose and wrap around  handles, such as the bucket bail,  for easier gtrip. Slip a length of hose  over the end of a funnel when you need a longer extension. When it gets grotty, soak in a bleach solution to clean inside and out. Scraps of flat hose also makes a good replacement for strapping such as broken webbing in deck chairs.
Pantry Recipe of the Week



Heavenly Peanut Butter Sauce

 
    Turn anything from fruit to cookies into a dessert when it’s smothered in this satiny peanut sauce. Turn to your pantry for all the ingredients.
1 cup sugar
Small can evaporated milk (2/3 cup)
2 tablespoons butter or butter-flavor shortening
2/3 cup marshmallow cream
1 teaspoon vanilla extract
2/3 cup peanut butter
    Stir milk and sugar over low heat, gradually adding other ingredients until sauce is smooth. Stir constantly and keep heat low. Serve warm over pudding, canned pears, cake, ice cream, what have you. Makes about two cups.

Skillet Meal of the Week

Budget Crab Salad for a Crowd

 
 
    Serve it warm or cold. Serve it as a salad in endive cups or green pepper halves. Scoop it up with chips. Make sandwiches. You'll need a big skillet or wok. One burner is all you need.

1 each red and green bell pepper, trimmed and finely chopped
2 tablespoons vegetable oil
Medium cauliflower, chopped
7-ounce can mushroom pieces, drained
2 cans (6 ounces each) sliced black olives, drained
10-ounce jar salad olives with pimento, drained
15-ounce jar tiny pickled onions, drained
16-ounce bottle ketchup
1/4 cup vinegar
12-ounce package shredded Alaska Surimi (imitation crab)
15-ounce can cut green beans, drained
10-ounce jar tiny sweet pickles, drained

    In a big skillet or wok, stir-fry  peppers in hot oil, gradually stirring in the cauliflower and mushrooms. When the cauliflower is crisp-tender, remove from heat and put in a large bowl;. Stir in olives, onions and ketchup. Put the vinegar in the ketchup bottle to swish it out and add to the mix. Stir in surimi, green beans and pickles. Serve now or chill.  Make about 12 cups.  

Snappy and Shortcut Recipes for Motor Boating and Sailing

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

Please tell your friends about this free blog. It publishes weekly, usually each Friday. 

Galley Recipe
of the Week
One-Pot
Casbah Stew
     This is a fruity, exotic, North African adventure, not the “same old stew.”  Make it in a pot atop the galley stove, in a slow cooker or pressure cooker. Taste and season just before serving. Salt may not be needed. For a thinner sauce add water,  broth or dry wine.

1 pound lean cubes of lamb or beef
2 tablespoons canola oil (except for slow cooker)
1 cup pitted, dried plums
1 cup dried apricots
Large onion, diced
1 cup water
2 tablespoons orange marmalade
1 tablespoon cinnamon or apple pie spice blend
2 cans, 14 to 16 ounces each, garbanzo beans with juice
Salt, pepper

    Slow cooker method: pile everything in the cooker, stir and cook on High for 4 hours.       Pressure cooker method: brown meat in  hot oil and add remaining ingredients except garnishes.  Bring to full pressure and cook 20 minutes. Set the cooker aside until pressure normalizes. 
    Stove-top method: brown meat in hot oil in a roomy pot. Add remaining ingredients and simmer over low heat, adding more water if necessary, 1 hour or until meat is very tender.


Tips for the Galley Chef

    * Same old tuna one-dish? Give it a Tex-Mex spin. Cook a little chopped red and green pepper with the noodles. Then add suitable spices, maybe a little chili powder and cumin. For a wow factor, fold in a hefty handful of Fritos just before serving. 

    * There is no compact way to stow water. That’s why I like this set of containers in all sizes, rigid and flat, to take along as needed. For fly-in bareboating, the flat bags are ideal. 


    * Canvas totes turn to concrete if machine washed. Spot clean as long as possible. Rust stains on totes usually yield to vinegar or lemon juice. Or brush in a paste made from white vinegar and salt, then rinse in cold water. Sunlight is a natural bleach. When a total wash is needed, soak, scrub,  rinse well, then block to shape as they dry. 

    * To grill whole onion slices for burgers, make fat slices and leave them flat on the cutting board. Carefully push a toothpick through them and they’ll stay together on the grill. Put back on cutting board and press down with a spatula while removing the toothpick.


 

Pantry Recipe of the Week

    No fresh foods are needed in this hearty main dish. Serve it on lazy days or during food emergencies when you rely on stowed food.  

Read Survival Food Handbook for ways to stock your emergency food larder with affordable, familiar foods from the supermarket. Cruise-tested information tells how much of what to take, what to do if the fridge fails, backup cookers, and much more.
Pasta Salad Aloha
    This is a hearty main dish. When on short water rations, which is almost always, I cook pasta in much less water than specified on the package. Just keep it boiling and keep pasta submerged.

20-ounce can pineapple tidbits in their own juice
10-ounce can mandarin oranges
10- or 12-ounce can mango or peach chunks
1 or 2 cans chunk chicken, tuna, ham or turkey
16-ounce package penne, cooked
1 cups bottled citrus salad dressing (or most to taste)
1 cup whole cashews
Shredded coconut (optional)
More cashews (optional)

    Drain  fruit well and save juices to make fruit punch.  Leave meat or fish in the open can(s) and twist a fork in it to break it up. Drain pasta and put everything into a big plastic bag. Zip shut and “work” gently to mix well. Serve now or chill. Sprinkle with coconut and/or nuts if you wish. Serves 8 to 12.

Skillet Meal of the Week

Souper Skillet
    Noodle soup mix is deliciously seasoned, so don’t use sausage or other seasoned meat here. 

2 pounds lean ground meat
Large onion, diced
Medium green pepper, diced
1 to 2 cups fresh or canned mushrooms
2 cups diced celery
9 cups water
3 packets noodle soup mix such as Mrs. Grass
2 cups long grain rice
8-ounce can mushroom slices, drained
Halved cherry tomatoes (optional)

    In a large skillet or kettle, brown  ground meat and break it up into crumbles. Spoon  off any excess fat and keep stir-frying over high heat while adding the onion, pepper, mushrooms and celery. 
        Add water, bring to a boil and add soup mix and rice. Reduce heat, cover and cook without stirring 20 minutes or until rice is tender. Fold in tomatoes if using.  Serves 6 to 8. 


See more of Janet Groene's shortcut recipes at https://campandrvcook.blogspot.com. For 10 years she lived full-time on the go by boat and RV. On assignment as a boating writer, she cruises worldwide in bareboats, power and sail,  with various galley equipment. Her own boat galley had a two-burner Primus stove and no fridge. Her RV had a propane stove with small oven and a gas-electric fridge.

Sailing, Cruising, Boating Meals Made Easy

blog copyright janet groene, all rights reserved.

 
To ask about seeing your ad on all six Janet Groene sites for one year, one low fee, contact janetgroene at yahoo.com 

Galley Recipe of the Week
Ravigote Sauce
 
    When you have a few, great sauce recipes up your sleeve you can turn any plain-jane galley food into something festive. This  recipe raids your spice rack to make ordinary dishes sing. Try it on hard-cooked eggs, chops, steak, chicken, vegetables, rice.
1 tablespoon cornstarch
1 teaspoon each dried, crumbled chervil, tarragon, chives and sugar
1 cup milk plus more if needed
1/4 cup lemon juice
1 tablespoon tarragon vinegar
1 tablespoon butter

    In a small saucepan, mix dry ingredients and stir in cold milk. Stirring constantly over low/medium heat, cook until sauce thickens. Stir in lemon juice and vinegar.  Add a little more milk if needed. Remove from heat, stir in butter until it melts and serve. Makes 1 1/4 cups sauce. Use it sparingly. A little goes a long way.

Pantry Recipe of the Week
    Note that this recipe calls for no fresh foods at all.  Use it to help rotate stowed food supplies or in emergencies or when you’re just too rushed to cook from scratch.

Beefy Cincinnati Chili
 
2 cans roast beef in gravy
1 teaspoon cinnamon
1 tablespoon flour or cornstarch
1/4 teaspoon cloves or ground ginger
12-ounce can or jar small onions (aka Holland onions)
10-ounce can sliced mushrooms, drained
15-ounce can kidney beans, undrained
Cooked spaghetti

    Open the canned beef and use clean scissors to snip through it, breaking it up while it’s still 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 full. 
    Over medium heat, stir liquid until it begins to thicken. Empty cans of beef into the pot. Stir in, onions, kidney beans and mushrooms.  Serves 6.
    Cook’s note: Cincinnati “chili” is served over spaghetti but any starch base would be good here: rice, potatoes, barley, quinoa, noodles, grits or any pasta. 

How do you provision a boat for a week? A month? A season? How to be ready for food emergencies when you lose your refrigeration or stove or money?  How to clean up after a flooded bilge or fire? What to do when the reefer breaks down? See Survival Food Handbook, a guide to stocking your boat with affordable, familiar food staples from the supermarket.

See more of Janet Groene’s galley-smart, time saving recipes at https://campandrvcook.blogdpot.com
 



Skillet Meal of the Week
Eggplant and Sausage Fry-Up
 

1 pound sweet Italian bulk sausage
Medium onion, diced
1 teaspoon each oregano, basil and  minced garlic
Medium green pepper, seeded and diced

3 to 4 cups diced eggplant
8-ounce can tomato sauce
14.5-ounce can diced tomatoes
Grated cheese (optional)
Italian-flavor croutons (optional)

    Fry out the sausage, breaking it up and gradually stirring in oregano, basil and garlic. Stir in eggplant to brown it. Add tomatoes and tomato sauce. Cover and cook over reduced heat until vegetables are tender. Serve in shallow soup bowls. Pass the cheese shaker and croutons. Serves 4.