Friday, October 23, 2020

Cruising Cuisine for the Small Boat Galley

Blog copyright Janet Groene 20202. All rights reserved.  To contribute $5 a year as a voluntary subscription to these weekly posts use your PayPal account to janetgroene at yahoo.com

 


Galley Recipe of the Week


 

Bourbon Chicken
    Serve this saucy dish over rice or in buns or wraps. It’s also a good cockail party snack when served on toothpicks.
.
2 pounds boneless, skinless chicken cut in bite size
1 tablespoon vegetable oil
1 teaspoon minced garlic
1/4 teaspoon ground ginger

1/4 cup each bourbon, ketchup, soy sauce
1/3 cup brown sugar
½ cup water  
1 tablespoon cornstarch

    Brown chicken pieces in hot oil, gradually stirring in garlic and ginger. Cover and braise until chicken is done. In a bowl whisk remaining ingredients and stir into chicken until a thick glaze forms. Serves 8.


Pantry Recipe of the Week

    Each week we report a recipe made completely from shelf-stable provisions. Most can be found in ordinary supermarkets. Voyagers also need long-life survival foods  but affordable supermarkets  provide great choices for the usual emergencies such as fridge failure or finding yourself broke in a harbor far from home. 

Pepperoni Poppers
    All these ingredients keep well on the shelf but not forever. Watch use-by dates.

2 cups biscuit mix
½ teaspoon mixed Italian seasoning
Water or milk



    Save ½ cup of the biscuit mix to scatter on a sheet of waxed paper.  Add seasoning to the rest of it rest in a bowl and add enough liquid to make a very stiff dough. Knead on the waxed paper until well combined but do not over-work. Pat dough into an 8-inch square. Scatter with:

1 cup chopped pepperoni
Small can chopped black olives, well drained
1 cup grated dry cheese such as Parmesan


    Roll up dough and cut in six slices. Set out a 6-cup cupcake/muffin pan. Spray with nonstick spray. Put 1/4 teaspoon olive oil in each.  Add poppers and bake at 400 degrees until puffy and golden. Makes 6 poppers to serve with a mug of soup for a simple supper. Cool any leftovers,  wrap in waxed paper and tuck into storm suit pockets to eat while on night watch. 


Tips for the Galley Cook

    *I don’t know why, but adding a can of condensed chicken ‘n rice soup to a batch of chicken and rice adds a special something.

    * Make sandwiches with Biscoff spread, then dip in egg and milk to make French toast.

    * A good place to raise yeast dough and culture yogurt or Junket is in a clean ice chest. It keeps wind out, heat in.

    * Buy a new coffee grinder and mark it Spices.  Whole spices keep better on board and taste better too. To clean it between spices, run it one minute filled with a few tablespoons of rice, then wipe out with an absorbent cloth

Skillet Meal of the Week


Garbanzo and Cauliflower Skillet Curry
    Make it meatless or sizzle chicken bite-size bits in hot oil before adding the other ingredients. You can also add canned chunk chicken any time. Curry powders vary greatly, so choose your favorite. 

 

 

2 tablespoons olive oil
Medium head cauliflower, cut in bite size (3 to 4 cups)
2 tablespoons (more or less to taste) curry powder
1 to 2 cans garbanzos, drained and rinsed
1 can macaroni and cheese
1/4 cup water

1 can cream of something soup such as cream of chicken or vegetarian mushroom
1 cup milk, water or coconut milk
1/8 teaspoon cayenne (optional)

    Brown cauliflower in hot oil, then stir in curry powder to coat. Add 1/4 cup water, cover and simmer over low heat until cauliflower is crisp-tender. In a bowl whisk soup, water or milk and cayenne if you like it spicy. Add to skillet, cover and cook over low heat to heat through.Stir and serve as is or over rice.  Serves 4 to 6.


    Go to https://farleyhalladay.com for news and cues about boating, sailing and cruising plus recipes from Farley. . If this doesn’t work as a link, paste it directly in your browser. You can also do a search for f"farleyhalladay blog."

Scroll down to see what you missed  in previous weeks, Come again next Friday to see more new recipes.


Friday, October 16, 2020

Sailing with Janet Groene's Boat Cook

 Blog copyright Janet Groene 2020, all rights reserved.  To pay $5 a year as a voluntary subscription use PayPal to send to janetgroene at yahoo.com




Galley Recipe of the Week

Wined Up Beef

    Make delicious, meltingly tender beef with wine. Use  vermouth this time and  next time use sherry. And, of course  it’s always good with burgundy. Wines add a complex symphony of flavors to food, providing a shortcut  for the cook.  This recipe can also be made with lean pork chunks.

1 cup wine of your choice
2 cans condensed golden mushrooms soup
1 soup can light cream
2 teaspoons minced garlic

4 pounds lean beef for stew in bite size pieces
12-ounce package sliced mushrooms
1 packet onion soup mix



    Spray the inside of  a large, heavy  kettle or slow cooker with nonstick spray. Whisk wine, soup, cream and garlic in the kettle.  Add  meat, mushrooms and onion soup  mix. Mix very well. Cover and cook over low-medium heat, stirring only once or twice until meat is very tender. 

   When cooked on the stove top it may require more water during the long cooking time.  In a slow cooker, allow 3 to 4 hours on Low.  
    This is good on noodles, rice, mashed potatoes or a bed of mixed vegetables. Serves 10 to 12.

PANTRY RECIPE OF THE WEEK  

Caribbean Carrot Salad



 

    When circumstances send you to the pantry for emergency foods, here’s a refreshing salad you can make with no fresh ingredients. 

 

2 cans, 15 ounces each, julienne carrots, drained
1 packet Emergen-C  lemon-lime drink mix  OR

1/2 teaspoon lemon gelatin dessert mix
1 teaspoon sugar (optional)
8-ounce can crushed pineapple
1 cup shredded coconut
½ cups raisins
French dressing or other sweet salad dressing to taste

    Drain carrots well and toss with lemon juice, lemon flavor  and sugar.  Drain pineapple. Fold everything together with enough dressing to moisten. Serves 5 to 6.
    Cook’s note: For an adult meal, heat 1/4 cup rum to steaming and pour over raisins. Let soak until cool, then add to the salad.

SKILLET MEAL OF THE WEEK

Ham and Egg Skillet



    
About 1 dozen spears fresh asparagus, trimmed and cut up
2 tablespoons olive oil
1 cup diced onions and peppers
12-ounce package diced, fully cooked ham
2 cans condensed cream of chicken,, mushroom or celery soup
1 soup can light cream
1 tablespoon Worcestershire sauce
8 hard-cooked eggs, cut up

    Sizzle asparagus in hot oil over high heat, gradually stirring in vegetables and ham. Whisk soups and cream and add to skillet with eggs. Heat through and spoon over croutons, rice, pasta, baked potato, crisp chow mein noodles or toast. 



 

Sail vicariously with Farley Halladay,  the fictional widow who lived on a ketch until her husband was killed. Now operating an online charterboat booking company from her home in Florida, she takes readers on seagoing adventures worldwide. The cozy mystery series is peppered with  galley recipes, anecdotes and salty scenes based on the author’s real life experiences on sea and shore.  In Book 5 of the Yacht Yenta series, May Misfire, Farley returns to the ketch in St. Thomas where her husband died.  https://amzn.to/3gJPBF2

 
 


BONUS RECIPE

Note: Pepperpot is very highly flavored and can be fiery hot,  so you may want to go light at first on the seasonings and hot peppers. Cassareep is a cassava-based condiment used commonly in Caribbean cooking. https://amzn.to/310FaqB

3 pounds stewing beef cubes
Salt, pepper
1 tablespoon vegetable oil
Large onion, diced
2 tablespoons minced garlic
½ cup cassareep*
1 teaspoon each dried thyme, powdered ginger, orange zest
3 tablespoons dark brown sugar
1/4 teaspoon each ground gloves and ground allspice
2 tablespoons seeded, finely chopped hot peppers

* Or substitute 1/3 cup dark molasses plus 2 tablespoons each lime juice and vinegar

   Lightly salt and pepper beef and brown it in hot oil until it’s very dark, working in batches if necessary. Gradually stir in onion, garlic and cassareep to drench beef with flavor. Cover with water and add remaining ingredients, Cover, reduce heat and cook until beef is very tender.
    This can be served over a starch such as rice, or with chunks of bread. 

   In Jamaica Pepperpot may be served as a one-dish meal when  spinach or dasheen and diced sweet potatoes are added towards the end of the cooking time and cooked just until tender.
    To make it with dumplings, add two more cups of water or broth after meat is tender. Bring to a low boil. Mix 2 cups biscuit mix  with water or milk  to make a thick dough and drop by tablespoons on Pepperpot. Cook 10 minutes covered. Remove cover and cook 10 minutes more unovered.


SCROLL DOWN FOR MORE RECIPES


Friday, October 9, 2020

Boating Recipes That Make Waves

 Blog copyright janet groene 2020. To donate $5 a year as a voluntary subscription to this weekly blog use your PayPal account to janetgroene at yahoo.com. Thank you.



 

Galley Recipe of the Week  
Shortcut Saudi Stew

    The exotic flavors of the Middle East give ordinary chicken stew a standout flavor. This is traditionally served in layers of chicken and seasoned rice.  Make it  simpler by stirring it all together. Make rice  from scratch or use ready-to-serve rice from a pouch. Bouillon provides enough salt. Don’t add more without tasting.

    #Pressure Cooker,  #Solar Oven, #Saucepan, #Microwave

1 rotisserie chicken
3 cups water, divided
3 chicken bouillon cubes
10-ounce package small pearl onions, thawed and drained
12-ounce package peeled baby carrots, cut in half lengthwise
1 teaspoon ground cinnamon
1/4 teaspoon each ground cloves and ground cardamom
8-ounce can tomato sauce (1 cup)
1 tablespoon cornstarch
3 cups cooked rice


    Cut up the meat from the chicken.  Bring 2 ½ cups water to a boil and stir in bouillon to dissolve it. Stir in chicken, onions, carrots and seasonings. Cover, reduce heat and simmer until carrots are tender and flavors blended.  Stir in tomato sauce and ½ cup water stirred with 1 tablespoon cornstarch. Cook until sauce thickens. 
    Stir in rice and heat through.
Add water or broth if mixture is too thick. Or heat rice separately and spoon stew over it. Serves 6.
Alternate idea: Serve with pita  instead of rice. 

 

If she likes cozy mysteries, introduce her to salt-cured widow Farley Halladay, whose husband died in a fall from the mainmast of their ketch. Now she sails the seven seas virtually as a charterboat booking agent while cooking, caregiving and crime solving. In Book 5,   May Misfire on Kindle, Farley returns to St. Thomas and her beloved ketch.  https://amzn.to/3gJPBF2

 



 

Pantry Recipe of the Week
    Cruising without refrigeration by choice or chance? Having a food emergency? Go to your boat’s pantry for stowed foods.

Tanzanian Milk Beans
    For a variety of reasons, Tanzania isn’t a common cruising area just now but we can still enjoy this interesting, economical bean recipe from East Africa. Use rinsed, canned beans or cook your favorite beans from scratch.

Large onion or a can or jar of onions, drained and cut up
2 tablespoons vegetable oil
½ teaspoon each ground cumin, ground coriander, ground turmeric
1 teaspoon each chili powder,  curry powder
14.4-ounce can diced tomatoes
2 to 3 cups cooked kidney beans, white beans, navy beans, limas
Salt, pepper
Small can evaporated milk (2/3 cup)

   

  Sizzle onions in hot oil to brown them, then stir in spices. Add beans and tomato sauce. Simmer over low heat to blend flavors, then stir in milk. Add water or broth if desired. Heat and serve over rice or cornmeal porridge. 



 

 

Tips for the Galley Chef
 

    *  A  cupcake/muffin pan is a good addition to the galley. Upside down it’s a holder for taco shells. Right side up makes muffins, patty shells,   cupcakes, individual meatloaves, quiches, gelatin molds, drink tray, seed starter. On the hobby table or workshop use one for beads or small  parts. They nest and they don’t weigh much,  so you may as well buy several. https://amzn.to/2uvcUyF

*  Dump Soup: fry out a pound of ground beef, turkey or sausage and dump in 1 can each, including juices,  mixed vegetables, diced tomatoes, condensed chicken gumbo soup, whole kernel corn, Rotel tomatoes and rinsed, drained black beans. Simmer. If it’s too thick add broth, water or tomato juice. Serve as is with chunky bread and butter. Pass the pepper mill.

    *  Make stove-top stuffing seem more homemade by folding in a chopped tart apple.

* The cheapest dish rag (and it’s safe for nonstick pans) is a square of nylon net about 18 X 18 inches Buy net it by the yard in fabric stores. Cut it up. Wad it up in your hand.  Wash dishes.  When done, shake it out in the wind and all water and food bits blow away.  It stows flat,  clean and dry.  Two yards lasts me a year or more and costs less than $10.  https://amzn.to/3lD60NB

Skillet Meal of the Week
    One skillet, one great meal.
Passagemaker Pork Pie
 

1 pound lean ground pork
Salt, pepper
1 box stove top stuffing for pork or chicken
Hot water or broth
Small can whole berry cranberry sauce




 

 

    Start with a cold 10-inch skillet. Spray skillet with nonstick spray.
    Press ground pork evenly over bottom and up the sides of form a crust. Sprinkle lightly with salt and pepper. Set aside.
    Put dry stuffing mix in a plastic bag and gradually add hot water or broth, “working” the bag until stuffing is evenly moistened. Spoon into pork crust. Place over high heat, uncovered, until pork begins to brown on the bottom and sides. Then cover, reduce heat and cook over low-medium heat  until pork tests done at 160 degrees
    Using two spoons, dot with cranberry sauce. Cut in wedges. Serves 4 to 6. .


    



 




Friday, October 2, 2020

Big Meals from a Small Boat Galley

 Blog copyright Janet Groene 2020, all rights reserved. To donate $5 as a voluntary, one-year subscription to this weekly blog use your PayPal account to janetgroene at yahoo.com. Thank you.

 

    COVID getting you down? When you have a well-stocked larder you can just sail away and prepare easy, delicious meals at sea, at anchor or anywhere the tradewinds take you. 



 

 
 

GALLEY RECIPE OF THE WEEK

On a wood boat, the devil (there are two)  is the lowermost seam in the hull on each side of the keel. If it needs repairs it’s a devil of a job to get at it from either inside or outside the ship.

Beat-the-Devil  Chicken
    “Deviled” dishes are made tangy with mustard or other spice  and they often include bread crumbs. This shortcut recipe makes a saintly dish.



4- to 5-pound rotisserie chicken
2 sticks butter
1 tablespoon each dry mustard, paprika and vinegar
2 cups soft bread crumbs


    Cut meat from chicken.
    Discard chicken skin, dice the meat and put it in a heavily greased pot or Dutch oven.  Mix in half of the bread crumbs. Melt butter and stir in mustard, paprika and vinegar. Drizzle about a third of the butter mixture over the chicken. Sprinkle with remaining bread crumbs and drizzle with remaining butter mixture.
    Cover and cook over low-medium heat until sides and bottom of the dish are crusty. Serve plain or topped with tomato sauce, gravy or applesauce. 


Tips for the Galley Cook

    * Packaged rice cakes hog a huge amount of space but they keep for weeks, are ready to eat and they weigh almost nothing. That’s a  plus on some boats. Use them as a base for almost anything, hot or cold, to make a meal. Spread with peanut butter and banana? Dissolve one under creamed chicken or hot milk and cinnamon sugar? Top with pizza sauce and pepperoni?

    * Sell-by and best-by dates are guidelines, not a death sentence.

    * While it’s hot, spread cooked polenta in a buttered pizza pan. Let it cool and firm up, then add pizza toppings and bake.

    * Rule of thumb: I envelope unflavored gelatin equals 1/4 ounce or 7 grams. For richer homemade chicken broth, dissolve one packet in each quart.


PANTRY RECIPE OF THE WEEK
    Every boater needs a Plan B, especially when it comes to food supplies,, Each week we provide each week a recipe made entirely from stowed foods. Let them guide you to provisioning with an  emergency pantry. See Survival Food Handbook for an entire guide to choosing, stowing and preparing meals with stowed goods.   https://amzn.to/2PvOBbx

 


 


Salmon Mornay
    One can of salmon can feed four to six people if you add more potatoes. This recipe requires two pans but if you make the mornay sauce in a nonstick skillet it's easy to clean.

15-ounce can salmon, drained
2 to 4 cups reconstituted mashed potatoes
½ cup water
2 tablespoons cornstarch
1 tablespoon powdered egg
Small can evaporated milk (2/3 cup)
Few twists black pepper
1 to 2 tablespoons cooking sherry


    Mash salmon, skin and bones. They’re all edible. If you prefer, discard skin and bones and reserve salmon pieces.

    In a heavy, sprayed saucepan or skillet, reconstitute potatoes and dot the top with salmon pieces.  Cover and set aside.  In a small, nonstick skillet (using a utensil that won’t scratch the pan), stir cornstarch and cold water. Gradually whisk in powdered egg, canned milk and pepper. Heat, stirring over low heat until sauce is thick and smooth. Stir in sherry. Pour over salmon mixture. Cover pan and cook over low heat just until heated through. Serve at once. 



 

A cozy read on your Kindle is the Yacht Yenta mysteries featuring widow Farley Halladay. In Book 5,  May Misfire,  she returns to St. Thomas and the ketch where her husband died.   https://amzn.to/3gJPBF2



 

 

CORNED BEEF HASH SPLASH
    
    The original  recipe from the Depression years feeds a lot of people for a small price and it’s also quite tasty. My shortcut version uses frozen hashed browns. In hard times this would have been stretched by serving it over rice. 

 
3 thick slices of bacon or salt pork, diced
6 medium potatoes, scrubbed and diced fine OR
32-ounce bag of hashed brown potatoes, thawed
3 medium onions, diced
1 packet low sodium beef bouillon
1 teaspoon each sugar, dry mustard powder and vinegar
12-ounce can corned beef
Salt, pepper to taste

    Sizzle bacon in a large pot until bits are crisp and fat is rendered. Stir in potatoes and onions. Cover with water and bring to a boil. When vegetables are tender, stir in bouillon, sugar, mustard, vinegar and corned beef, breaking up beef.  Add more water if needed. Mixture should be soupy.
    Bring to a boil, adjust seasonings (careful with the salt!) and serve as is or over steamed rice.

Scroll down to see what you missed in previous posts.    
   




Friday, September 25, 2020

Eat Big from a Small Boat Galley

Blog copyright 2020 janet groene. To donate $5  year as a voluntary subscription use your PayPal account to janetgroene at yahoo.com

Labor Day or Any Day, 

Let's Live on the Boat!
 

 
Pantry Recipe of the Week
    Each week we feature a recipe that can be made entirely from ingredients you stowed  weeks ago, even years ago., perhaps for emergencies, perhaps just for lazy days. 

 

 

 

 




Survival Food Handbook is a guide to choosing, storing and using ordinary shelf foods on your boat for everyday or emergencies. Recipes call for no fresh foods.  Kindle or paperback,   https://amzn.to/2PvOBbx

 


Off-the-Shelf 

Arroz con Pollo for Two


    This recipe provides one serving chicken and about ½ cup rice per person. For hearty eaters in a high-energy sailing situation, increase the rice and water to provide one or two cups cooked rice  per person.



10-ounce can chunk chicken
2 tablespoons dried onion bits
2 tablespoons dry white wine, broth, fruit juice or water
½ teaspoon garlic powder
1 cup raw rice
½ teaspoon turmeric
2 1/4 cups water
2 teaspoons chicken soup base or 2 bouillon cubes
1 tablespoon sun-dried tomatoes in oil, chopped
Pinch oregano

    Drain chicken, adding juice to the water measure.  Soak onion bits in wine until softened. Place chicken, onion, seasonings  and water in a saucepan and bring to a boil. Add rice, cover and reduce heat. Cook overy low heat 20 minutes or according to package directions.  (Brown rice takes longer than white rice.)  Stir and serve. Makes 2 portions.
Pressure cooker method: Proceed as above and bring cooker to full pressure. For white rice, turn off burner and set aside, undisturbed. When pressure returns to normal, remove lid and dish is ready. When using brown rice, leave at full pressure 5 minutes before removing from fire.


Tips for the Galley Chef



 

    * Accidents happen. For cooking underway, a rubber or heavy vinyl industrial lab apron provides extra padding and it also guards against burns. Compare specs as you shop for the apron best for your galley needs. https://amzn.to/32ZVKsf

    *B
efore discarding face masks, clip elastic ear pieces. Sea birds and other sea creatures become entangled.

    * A major source of boat loss is fire, and one cause of boat fires is grease fires in the stove exhaust filter, fan, vent or Charlie Noble. One way to clean this grease is by rubbing with dripless, non-flammable,  waterless hand cleaner. It clings while it dissolves grease. It's then is easily wiped away followed by a thorough rinse.  

 
    * Empty gelatin pill capsules come in many sizes. For a short cruise, measure ahead and fill with your favorite seasonings. They’ll dissolve in a hot pot of chili, soup or stew. Or, twist open and empty into a dough or batter.  You won’t have to carry a large array of spices that  stale quickly in sea air.

 

 



Farley Halladay is Janet Groene's salty, sassy widow whose husband was killed on board their ketch. She cooks, copes with caregiving and solves crimes in the Yacht Yenta cozy mystery series on Kindle. In Book 5, May Misfire, Farley returns to St. Thomas and their boat to seek closure. https://amzn.to/3gJPBF2



GALLEY RECIPE OF THE WEEK

Janet Groene’s Anchors Aweigh Cake
    When you want to slip the lines very early and get underway before breakfast, bake this dense,  energy-boosting snack cake the day before. First thing in the morning, break out coffee or juice and big slabs of this cake as a get-going breakfast. 


 

1 cup flour
1 cup uncooked oatmeal
1 cup graham cracker crumbs OR
1 cup pecan meal
1 cup brown sugar, densely packed
2 teaspoons baking powder
1 teaspoon baking soda
Pinch salt
1 teaspoon ground cinnamon
½ cup canola oil
1 cup milk soured with a teaspoon of vinegar or lemon juice
3 large eggs

    Toss dry ingredients into a clean bag and jostle bag to mix well. In a bowl whisk wet ingredients until they’re well mixed. Then fold in dry ingredients until everything is evenly moist. Put batter in a sprayed 9 X 13-inch baking pan and bake 35-40 minutes at 350 degrees or until cake is  firm to the touch, and edges have slightly pulled away from sides of the pan. Let cool at least 10 minutes before cutting.  Wrap each piece and put aside for snacks.
    Stovetop baking: Put batter in a cold, sprayed, 12-inch skillet for which you have a good lid.. Bake, tightly covered,  over low flame with flame tamer 25-35 minutes or until the cake is firm and pulling away from sides of the skillet. Cast aluminum is best for stove-top baking except on induction stoves.

 Horn ‘O  Plenty Rice Casserole

12-ounce package apple chicken sausage
2 tablespoons canola oil
10-ounce can chunk chicken, drained
½ cup minced  cilantro
1 tablespoon Dijon-style mustard
2 boxes, 6 servings each, chicken flavor rice mix
Water
½ cup pickle relish
4 slices Swiss cheese, cut in strips



    Slice the sausage in coins. Drain chicken and save juice to use as part of the water measure listed  on the rice packages. Brown sausage in hot oil, gradually stirring in chunk chicken until brown bits form. Stir in half the cilantro, mustard and water measure. Bring to a oil, stir in contents of chicken rice mix, cover and cook 20 minutes until rice is tender.
    Stir in relish. Cover with place contents in a sprayed casserole. Cover with strips of cheese. Cover 5 minutes while cheese melts or chill to bake later.  and bake 20 minutes at 350 degrees or cover with plastic wrap and refrigerate to reheat later. Serves 8 to 12.

Friday, September 18, 2020

MASTerful Meals and Menus for the Sailboat Cook

 Blog copyright Janet Groene 2020. To donate $5 a year as a voluntary subscription to these weekly posts use your PayPal account to janetgroene at yahoo.com




    I spent many months cruising in remote islands of the Bahamas with a two-burner Primus stove and no refrigeration. I provisioned well in Florida, including a nice supply of meat, chicken, turkey I’d canned myself by the pint or half pint. The problem was finding fresh fruit and vegetables.
     The only native crops available in many islands were tomatoes and cabbage and oh, what wonderful cabbage it was. It was white, rock hard, sweet, painstakingly grown in “pothole” gardens and generously shared with the wayfaring stranger.  It kept well without refrigeration and could be served raw and cooked in so many ways. Here is just one. 

 

 
Galley Recipe of the Week
    Make this at home to chill and take to the boat or mix it in minutes on board.    

Peppy  Pepper Slaw
    Take a shortcut by buying coleslaw mix in the produce department. Serve this as a relish, a salad or as a topping for hot dogs, hamburgers or other sandwiches. 

 

4  cups shredded cabbage coleslaw mix
1 tablespoon sugar
½ teaspoon celery seed (optional)
½ cup chopped banana pepper rings from a jar
1/3 cup pickle relish
½ cup mayonnaise
1 tablespoon yellow mustard (optional)
Salt, pepper to taste
    Sprinkle cabbage with sugar and celery seed.  Let stand while you cut up and drain  pepper rings.  Mix into cabbage with remaining ingredients. Adjust seasonings.  Serve at once or chill. Makes 4 cups.  



Pantry Recipe of the Week
    Each week we provide a recipe using ingredients you can stow today and bring out weeks and even years later.


Evacuation, quarantine, becalmed,  financial problems.  STUFF HAPPENS.
 

   Survival Food Handbook covers all emergency food situations from fridge failure to flooded bilge. Provision for FOOD emergencies with supermarket staples, then turn them into recipes that make up a balanced diet. Gourmet, no, but you'll be glad someday for these backups.  https://amzn.to/2PvOBbx
 


Pasta for Two

1 cup whole wheat macaroni (2 cups cooked)
1 to 2 to tablespoons diced, dried  celery, onion and/or green pepper (optional)
½ of a 5-ounce jar of Old English cheese spread
14.5-can diced tomatoes
½ teaspoon mixed dried herbs (take your choice of Italian, Creole, Tex-Mex, sweet paprika)
Small can chunk ham, chicken, tuna or turkey 



    During last two minutes while pasta cooks in boiling water, add fresh or dried  celery, onion or pepper if using. 

Drain pasta except for a tablespoon or two of hot water, and stir in cheese spread by small blobs while pasta is hot.  Cover and let steam a minute or two, then stir in tomatoes and meat.  Add pasta water to moisten to taste. Cover and heat gently. Serves 2.
    Cook’s note: The remaining cheese spread on crackers makes a good appetizer.

BONUS RECIPE
  



  
Cheese Fudge

     This zany idea is a lot easier than stirring sugar water over high heat until you wilt. And  it’s foolproof.


Half a one-pound box of process cheese such as Velveeta

2 sticks butter
16-ounce box of powdered sugar
½ cup un-sweeetened cocoa powder
1 teaspoon vanilla
1 cup chopped nuts (optional)

Cut up cheese and place in a pan with the butter.  Mix cocoa and sugar.

Melt butter and cheese, sitting until smooth and stir in sugar mixture and vanilla. As it gets harder to stir,  and is cool enough, wear a disposable glove to mix by hand if ncessary. Add nuts if you wish. Press into a 9 X 9-inch pan and cet tool until it’s set. Cut in small squares.

SKILLET MEAL OF THE WEEK
        One pan, one bowl, one burner, one great meal.
Creamy Cube Steak and Rice
4 cube steaks about 4 ounces each
Salt, pepper
1 tablespoon vegetable oil
Medium onion, diced
1 tablespoon Worcestershire sauce
16-ounce pouch cooked rice

 Small can sliced mushrooms, drained well
1 can condensed cream of mushroom soup
½ cup dry red wine
1/4 cup water


     Lightly salt and pepper cube steaks. In a large skillet, brown steaks and onion in hot oil. Stir Worcestershire sauce into pan drippings. Cover and cook over low-medium heat until meat is tender.
    Reduce heat and place a pile of rice atop each steak. Strew mushrooms over all. In a bowl whisk soup, wine and water and spoon over and around steaks.  Cover and heat through.  Remove steak with rice on top. Stir gravy and spoon over plated steak. Serves 4.







Friday, September 4, 2020

Easy Meals for Boating, Sailing, Living on Board

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






Galley Recipe of the Week
(Scroll down for the Pantry Recipe of the Week made with stowed food supplies)



 
Chicken Salad in Lettuce Cups

8 pieces lettuce cups such as Bibb, washed and well drained
1/3 cup mayonnaise
1 teaspoon hoisin sauce
2 cups diced, cooked chicken
1 tart apple, diced
1 cup cut up raw vegetables (radish, celery, sweet onion, sweet pepper)

Crisp chow mein noodles.

    Whisk mayonnaise and hoisin sauce and fold in chicken, apple and vegetables. Spoon into lettuce cups and top with crisp chow mein noodles. Serves 4. 





Farley Halladay was widowed when her husband mysteriously  fell from the top of the mainmast of their ketch in St. Thomas.  In Book 5 of the Yacht Yenta cozy mystery series on Kindle, May Misfire, Farley finds a possible explanation for his death.  https://amzn.to/3gJPBF2


 




Pantry Recipe of the Week

    Emergencies happen but we still have to eat. Each week we present a recipe that can be made entirely from foods stowed on board weeks and even months ahead. Survival Food Handbook is just about food and how to choose, plan, portion, stow and prepare foods from the pantry shelf. 




CALIFORNIA BEEF RAGOUT
    This unusual taste combination, made entirely with shelf foods,  also works with canned chunk chicken, turkey, tuna  or ham. Beef is best cut with kitchen scissors. Chicken, turkey, tuna and ham can be broken up in the can by twisting a fork in it. 

 
12-ounce can sliced roast beef in gravy
15-ounce can sliced potatoes, drained and patted dry
1 tablespoon olive oil
1 teaspoon wasabi powder
½ teaspoon each pepper and garlic salt
Tinned cream
1/3 cup drained salad olives

    Open the canned beef, drain gravy into a small container and cut up meat in the can with clean scissors. In a skillet or saucepan, brown potatoes in hot oil. Stir wasabi powder into the gravy with salt, pepper and enough cream to total ½ cup.  Stir into skillet, add olives and heat through. Add more cream to taste.  Serves 2 to 3.

Tips for the Galley Chef

    * To freeze pasties or empanadas ahead, arrange them on a cookie sheet first and freeze. Then wrap and package. Bake fresh each time as needed.

    * Thicken chili, stews and soups by adding refried beans.

    * Mix melted butter and crisp rice cereal and press into a pie dish to form a crust. Sugar and spice optional. Chill. Fill. Chill and serve the same day.

    * Slice polenta rolls about 1/3  inch thick. Arrange on parchment-lined baking sheet. Spray lightly  with olive oil, herbs or seasonings optioncal,  and bake at 400 degrees to heat through. Slices will not be crisp. Arrange on plates, allowing two or three slices per portion. Top with creamed chicken, stir-fry vegetables, creamed chipped beef, spaghetti sauce etc.



SKILLET MEAL OF THE WEEK
 

 
Corn Sausage Pie
1 pound bulk breakfast sausage (mild or hot)
Medium onion, diced
2 ribs celery, diced
1 carrot, peeled and chopped
½ cup water
15-ounce can cream style corn

3 eggs
1 ½ cups milk or half and half
½ teaspoon dried thyme
1 cup biscuit mix
Shredded cheese



  
 Fry out sausage and spoon off excess grease. Continue over high heat while stirring in celery, onion and carrot. Add water, cover and cook over low heat until vegetables are tender. Stir in corn. Keep at a slow simmer.
    Whisk eggs and milk with thyme, then stir in biscuit mix. Pour batter evenly over sausage. Cover and cook over low heat until biscuit mix is springy to the touch. It will not brown. Sprinkle with cheese, cover briefly until cheese melts and serve. Serves 4 to 6.