Friday, November 1, 2019

Boat Cooking for Sailing and Cruising



The new Greenline 39 Solar



















GALLEY RECIPE OF THE WEEK
Crab Gravy
    Serve this elegant seafood sauce over baked potatoes, buttered  noodles, instant grits, toast,  biscuits, rice or whatever starch is at hand.

 

8-ounce brick of cream cheese
2 tablespoons milk or cream
8-ounce container  mayonnaise (1 cup)
2 cups lump crabmeat, drained and picked over
1/4 cup very finely chopped onion
Lemon wedges
Tabasco sauce

    Soften cream cheese to “room” temperature and stir with cream and mayonnaise. Heat gently in a double boiler or in a heavy pan over very low flame until it’s smooth and creamy.  Fold in crab and onion and heat, stirring until it’s heated through.  Spoon over the base of your choice and garnish with lemon wedges. Pass the Tabasco. Serves 4 to 6.

Tips for the Galley Chef

 


    * Swim noodles are very cheap and can be used for many things on board. Cut to use as spacers to cushion stowed items. Place long ones in legs and arms of sodden foul weather gear to dry faster. https://amzn.to/337lKPS

    * Did you know that the hole in a spaghetti claw is equal to the amount of spaghetti for one serving? 




    * A terra cotta wine cooler cools wine and doubles as vase, bread stick server and a utensil holder.  https://amzn.to/2WuYTet
  

  * White vinegar makes a good food quality cleaner for cutting boards. Spray, scrub, let stand 5 minutes, rinse.

 


    * The new Teflon oven liners are lifesavers.They are good to 500 degrees and last forever. Mine wipes clean after burned-on spills. https://amzn.to/2BWBSYw

 






PANTRY RECIPE OF THE WEEK
    A well-planned pantry is your best insurance policy. Becalmed? Broke and alone in a foreign port?  Reefer inop or ice gone? Stuff happens. Hard-to-find specialty canned goods such as canned white grapes add interest when you’re living on canned goods. I have a special bin filled with these oddball items so I can add variety to meals. 



    Survival Food Handbook is a guide to choosing and using ordinary supermarket staples to stock your boat or home for convenience, power outages and emergencies.  
 
https://amzn.to/2BCkacN
 

 

Chicken in a Vineyard

2 cans, 10-12 ounces each, chunk chicken
1 tablespoon vegetable oil
6-ounce box of rice and wild rice mix
15-ounce can of seedless white grapes or gooseberries
Water
1 chicken bouillon cube
2 tablespoons muscato or a liqueur such as DeKuyper’s Grape Pucker (optional)


 


    Drain grapes and save juice for rum punch. Drain the chicken into a two-cup measure and add water to fill the measure. Set aside. Sizzle chicken in hot oil until it browns. Stir in rice mix to coat well. Add water plus 1/4 cup water and the bouillon  to the pot, stir and bring to a boil. Cover, reduce heat and cook over low heat 20-30 minutes or until rice is tender.
    Fold in grapes and liqueur to heat through. Serves 4 to 6. 





Have you discovered the Yacht Yenta ebook series yet? Read cozy mysteries by Farley Halladay, a beached widow who has an online charterboat booking business. Readers see the worldwide life of boating while Farley copes, cooks and cusses from her Florida home base. The third book in the series, follows January Justice and February Felony. 


January Justice   https://amzn.to/2XqCl1y


February Felony  https://amzn.to/31J5d3D


March Malice  https://amzn.to/2BCkacN


SKILLET RECIPE OF THE WEEK

Squaw Corn Casserole
    Make this easy skillet meal different each time by using lean ground beef, pork, chicken or turkey, or the equivalent in vegetarian “meat” crumbles. It’s also good when made with bulk ground sausage or sliced smoked sausage, which adds mild, medium or hot spice to the flavor. 

 

12 to 16 ounces ground meat or meat substitute
1 tablespoon vegetable oil   
Medium onion, finely diced
15-ounce can whole kernel corn, well drained
3 eggs
1/4 cup milk
14.5-ounce can of cream-style corn
1 tablespoon prepared mustard
½ teaspoon dried thyme

1 cup bread crumbs
1/4 stick  butter

    Brown and break up meat in oil in a large skillet, gradually adding onion and whole kernel corn. In a bowl whisk eggs, milk, cream-style corn, thyme and mustard.  Pour over cooked meat, cover and cook over low heat until top layer is set, as for custard.
    In a small, nonstick skillet, melt butter and toast bread crumbs until golden brown. Sprinkle over finished skillet and serve at once. Serves 4 to 6. 
   

Friday, October 25, 2019

Galley Recipes for Sailing and Boating

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





Scroll down and don't miss Janet's Skillet Recipe of the Week

See boating news from the seven seas and more recipes at https://farleyhalladay.blogspot.com 





Sleep in silk, no matter what size your bunk, berth or sleeping bag, this private sleep sack washes like a hankie, packs in little space, feels like luxury all night long. Great for travel anywhere from your own sleeping bag to hotel to bareboat to couch surfing. 
https://amzn.to/2oxFP2A
 









GALLEY RECIPE OF THE WEEK

Eggs-ellent Pilaf
 

    It’s a vegetarian main dish for any meal and a tasty breakfast that doesn’t need toast. I often make hard-boiled eggs a dozen at a time because they come in handy for so many uses, especially when I have vegetarians on board.


1 quart (4 cups) chicken broth OR
4 cups water and 4 teaspoons powdered chicken bouillon
4 cups instant rice
½ stick butter, cut in chunks
4 to 6  hard-cooked eggs
Freshly ground pepper to taste
Dried chives or parsley flakes


    In a skillet, bring the broth to a boil, stir in butter and rice, cover and turn off heat. Let stand 5-7 minutes until liquid is absorbed and rice is fluffy. Cut eggs in half and press, cut side down,  into cooked rice. Cover and heat gently until eggs are heated through.  Yields one cup rice and one or two eggs per serving.
    Shower lightly with freshly ground pepper and dried herbs







JUST RELEASED! March Malice is Book Three in the Yacht Yenta mystery e-book series by Farley Halladay, travelwriter (Janet Groene's pen name.)  
A beloved dog dies in her arms, her best friend is having the hives over an old boyfriend and one of her best skippers lost his boat and is under drug charges in St. Thomas. March Malice 
https://amzn.to/2BCkacN







 
PANTRY RECIPE OF THE WEEK
Although our weekly emergency  pantry recipes call ONLY for shelf-stable ingredients that you can always have on board, we assume you’ll also any fresh foods you have on hand. If you have fresh-caught fish, poach and use in this recipe.

 

Crunchy Salmon Bake
Cans or pouches chunk salmon (total 4 to 6 ounces)
2 tablespoons each Dijon style mustard, honey and vegetable oil
1 teaspoon dry parsley flakes
1/2 cup each bread crumbs, broken walnuts or pecans
More chopped roasted nuts (optional)


    Spray a skillet with nonstick spray. Combine mustard, honey and oil in a  bowl. Add salmon, breaking it up. Fold in bread crumbs and nuts. Cover and heat over low heat until heated through. Uncover and sprinkle with more nuts if you wish. Serves 2.

Cook's note: This is a comforting hot meal but in heavy weather it can also be eaten cold. 


TIPS FOR THE GALLEY CHEF
    When you’re down to nothing but your emergency pantry, save the day by stirring up a stir-fry made edible with a  kicky sauce.  



    No fresh vegetables? Items on the pantry shelf that go well in stir-fry include tuna, chunk ham, Vienna sausages, chicken or roast beef in gravy. Add toothsome nuts and vegetables that hold their shape when canned such as mushrooms, mixed Chinese vegetables, baby corn, baby carrots and water chestnuts. Add cut-up Holland onions and sliced roasted red peppers from a jar.


    Rule One: drain everything really, really well (some of the juices go well in sauce) and brown foods in hot vegetable oil to bring out the flavor. Then make a sauce and serve with rice, noodles, pasta, toast, biscuits, crisp Chinese noodles, what have you. Toasted sesame seeds make a nice garnish.

ORANGE SAUCE. Combine one part orange marmalade, one part one pay low sodium soy sauce with a little garlic powder and a hint of cayenne if you like heat.

MAPLE SYRUP SAUCE Whisk together 1 part each tamari, maple syrup and water plus a little garlic powder and powdered ginger.

NO SOY SAUCE Whisk together a 6-ounce can of orange juice (I keep these small cans in the emergency pantry when cruising without refrigeration), 2 teaspoons cornstarch, a tablespoon of Sriracha and 2 tablespoons nut butter. Stir into hot mixture until it thickens.

PEANUT SAUCE: Mix one part each soy sauce, sherry wine and honey with two parts peanut butter, a pinch of ground ginger and a tiny nip of lemon or lime juice if you have some. 




Farley Halladay is Janet Groene's new pen name, writing as the Yacht Yenta. Farley is a widow who once lived on a ketch with her beloved husband, hosting charters. Now she lives a virtual life at sea with her online business booking yacht charters. With her dog Scuppers and her Haitian-born sheriff friend, Danielle, she solves "cozy" mysteries. First book in the salty series is January Justice, then February Felony. Books are available in Kindle and all other e-book formats.


January Justice   https://amzn.to/2XqCl1y


February Felony  https://amzn.to/31J5d3D




Don't have a Kindle? Download the Kindle app free and read e-books on your phone, pad or laptop.  https://amzn.to/31lQT0u

 

SKILLET RECIPE OF THE WEEK
Meat and Stuffing Pie
   Try different stuffing mixes (cornbread, chicken flavor, pork flavor, etc.) to have a new dish each time. 



1 pound lean ground beef  or turkey
1 egg
2 teaspoons beef or chicken bouillon granules
1 teaspoon dried, crumbled sage
1/3 cup dry bread crumbs or oat flakes
1 can baby carrots, drained (optional)
6-ounce box top-of-the-stove stuffing mix, any flavor
Water
1 egg

    Put meat and egg in a zip-top freezer bag and squeeze from the outside to mix well. Add  bouillon, seasonings and bread crumbs and continue kneading bag until well blended.
    Turn out into a cold, sprayed, 10--inch nonstick skillet. Smooth and pack down with the back of a wet spoon to form an even layer. Press baby carrots randomly into the meat to make a pretty pattern.
    Put an egg and a cup of water into the same bag. Moosh to mix egg and water. Then add stuffing mix and additional water as needed to moisten. Do not over-wet it. Squeeze the bag to mix well and turn out stuffing atop the meat. Press and smooth dressing to form an even layer. Discard bag or wash it thoroughly  in hot, soapy water.
    Cover tightly and cook over low-medium flame 35-40 minutes or until the meat is thoroughly cooked (160 degrees F. for beef; 180 for turkey). Uncover and let stand 5 minutes.  Cut in wedges and serve. 



GIFT FROM BOATERS TO BOATERS
 
 


   Bernard Engraving is one of the leaders in creating plaques  that look great on the boat, at home and in the office. Choose from a boatload of sayings from serious to hilarious
Go to https://amzn.to/33QQRzc

Friday, October 18, 2019

Smart Recipes for Boating and Sailing



Blog copyright janet groene, all rights reserved. To donate $5 a year as a voluntary subscription to this weekly blog, go to your Paypal account and pay to janetgroene at yahoo.com








Galley Recipe of the Week
No-Bake Cupcakes
    Need a flashy dessert in a hurry? Kids on board? They can make this dessert, although some supervisions from grownups is recommended when you get to the melted chocolate step.


Store-bought donuts form the "cake" in these cupcakes


For each dozen “cupcakes”  you’ll need
1 dozen small or miniature plain donuts
12 pieces from KitKat bars
About 1 ½ cups ”filling”*
Chocolate candy melts  (white, milk, dark)

    Put each donut in a cupcake paper. Stand up  a KitKat strip  in the donut hole. Pile in filling of choice until cupcake paper is about half full.  Using two spoons, carefully cover filling with hot, melted chocolate. Sprinkle lightly with more topping and let cool completely until chocolate hardens.
* Such as chopped Heath or Butterfinger bars, flaked coconut, chopped nuts, chocolate jimmies,  etc.

Cook’s note: If this is for a birthday, put an oversize birthday cake candle in the donut hole instead of the KitKat. 




NEW WATER FILTER 

     Marina waters vary widely. They may  meet tests for safety but the water could still be very hard or very smelly with iron, sulfur or chlorine.  With a good filter you’re always assured of consistent good taste in coffee, drinks and food. 



    The new Clear 2O hose filter simply screws onto your drinking water hose. It filters to one micron and has a natural coconut carbon filter that removes bad tastes and odors, sediment, pesticides, organic chemicals, fungus and many other contaminants for up to six months. Just don’t use it for water deemed unsafe to drink in the first place. 



 



Tips for the Galley Cook

  * Toss 2 cups of cauliflower “rice” with 2 tablespoons flour and ½ teaspoon salt. Add 1  beaten egg. Fry as for pancakes. Eat with butter or cheese sauce. Serves two.

    * Make a different icebox pie each time. Mix 2 cups cookie crumbs and 1/4 cup brown sugar each.  Vary crumbs from vanilla wafers, graham crackers, chocolate cookies, gingersnaps, pretzels or any leftover cookies. To make crust, mix crumbs with 1/2 stick of butter, melted. Press into pie plate and chill. Add filling. Chill. 

    * Whether your pizza dough is store-bought or homemade, make it your own. Before rolling it out, quickly knead in grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil or shredded coconut just until well distributed. Do not over-work dough.  Not recommended for dough that comes in a tube.

    * Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender.

    * Easy garlic: put salt on cutting board and crush garlic cloves with the flat side of a knife. Discard papery peel. Use remaining salt to scrub the cutting board.



Pantry Recipe of the Week
    Each week we present a recipe that requires no fresh ingredients unless, of course, you have them on hand.

 

Boston Brown Bread
   
    Boston Brown Bread is the perfect accompaniment for Boston Baked Beans.


2 ½ cups whole wheat flour OR
2 cups whole wheat flour and ½ cup cornmeal
2 teaspoons baking soda
1 teaspoon salt
12- to 14-ounce can of sweetened condensed milk
2 teaspoons vinegar
1 cup raisins

    Save clean tin cans with total capacity of 4 to 5 cups. Grease cans.

    Set the oven to 350 degrees. In a bowl whisk dry ingredients. Put the condensed milk in a two-cup measure and add water to make two cups liquid. Stir in vinegar, let stand one minute and stir into dry ingredients. 
    Fold in raisins. Spoon batter into cans, filling then 2/3 full,  and bake 40-45 minutes or until bread is firm and springy to the touch.
Steamboat style: cover cans with aluminum foil and steam in water bath in a pot or slow cooker up to 3 hours. Test for doneness with a toothpick.
Cook’s note: For easier removal from tins, save cans that can be opened at both ends. Remove bottom end. Loosen bread around the edges and push through. 







Take Farley Halladay to bed with you. She's Janet Groene's new pen name, the fictional Yacht Yenta. A widow whose husband died in a fall from the mainmast of their own charter ketch, she solves "cozy" mysteries and has an online charterboat booking business that takes readers all over the world.  Available for Kindle, Nook and all ebook formats, Book Two in the e-book series is February Felony




Skillet Meal of the Week
Bluewater Basil Quiche

 
 

3 to 4  cups hashed brown potatoes, thawed
1 tablespoon flour
½ teaspoon onion powder
1 tablespoon bottled pesto
½ stick butter
2 medium Roma tomatoes, diced and drained
4 eggs
1 cup light cream
1 tablespoon bottled pesto

    Melt butter in a 10- to 12-inch skillet. In a bowl, lightly toss potatoes, flour, onion powder and pesto.  Spread potatoes in skillet in an even layer and do not stir. Press down with the back of a spoon until lightly browned on the bottom.
    In the same bowl whisk eggs, cream and another tablespoon of pesto. Pour over crust, cover and cook until crust is toasty and eggs set. Let stand 5 minutes and cut in wedges. Serves 4 to 6. 

Friday, October 11, 2019

Quick Recipes for the Small Boat Galley






GALLEY RECIPE 
OF THE WEEK
Beef ‘n Butter Bean Stew
    A pound of ground beef serves a crew of 8 to 10 with a tasty, hearty meal. Cook the butter beans (dried limas) from scratch or buy cans. To increase servings add more butter beans and/or more diced root vegetables.


1 pound ground beef
1 packet dry onion soup mix such as Lipton’s
Large onion, diced
1 tablespoon minced garlic
1 teaspoon crumbled dried oregano
½ teaspoon each cinnamon, ginger
1/4 teaspoon ground cloves
4 cups water
12-ounce bottle dark beer
4 to 6 cups peeled and diced root vegetables (sweet potato, carrot, turnip, white potato)
15-ounce can large lima beans (aka butter beans)


    Put beef in a large pot or six-quart  slow cooker and add onion soup, garlic and spices. Stir to mix and break up. Add water and beer. Stir in vegetables.
Stove-top pot: Bring to a boil, cover, reduce heat and simmer until vegetables and beef are tender.
Stir in butter beans with their juice and cook until heated through.
 Slow Cooker: Cook 4 hours on High or 6 hours on Low. Stir in butter beans with their juice until heated through.
 

PANTRY RECIPE OF THE WEEK
    Each week we present a recipe made with pantry ingredients, no fresh foods needed.  Emergencies happen.





Survival Food Handbook is a guide to shopping the supermarket for shelf-stable foods for your emergency pantry at home and afloat.  Use it to plan back-up supplies for emergencies and for passagemaking.  http://amzn.to/1WdYqbe

Tropi-Carrot Salad
    This is another recipe that keeps in the pantry until you need a fill-in dish in a hurry.  If you can’t find canned julienne carrots, drain baby carrots and cut lengthwise in slivers.

 
2 cans, 15 ounces each, julienne carrots
1 teaspoon vinegar
1 teaspoon sugar or equivalent
8-ounce can crushed pineapple
1 cup shredded coconut
½ cups raisins
1/4 cup French dressing or other sweet salad dressing


    Drain carrots well and toss with lemon juice 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 use instead of dry raisins.

Tips for the Boat Cook


    * Herbed vinegars are a good addition to the emergency pantry. They add zest and variety to a diet of canned and packaged foods. 


    * Ask your ship’s carpenter to make REMOVABLE fiddles for the table and crumbs have no place to hide. After meals remove fiddles, wipe the table clean, wipe fiddles, then replace. 


    * Use your slow cooker as a moist towel warmer when serving messy foods such as crabs or  barbecue rubs. Tightly roll washcloths and place in the cooker. Add a teaspoon of vanilla extract to 2 cups water and pour over cloths just enough to dampen them. Heat on Low, then turn to Keep Warm.  


    * Sprinkle a little laundry borax in damp sinks and shower pans just before bedtime. Any roaches on board will go for the moisture and die from touching the borax. (They don’t have to eat it.)




Meet Farley Halladay, the Yacht Yenta,  as she solves another mystery, books charterboats all over the world and shares recipes from her days as a cook on a corporate yacht.  A great read on Kindle for only $4.99.  First in the series is January Justice   https://amzn.to/2XqCl1y
 February Felony, Book Two in the series, is now available. 






SKILLET MEAL OF THE WEEK
Chicken with Capers


    This simple skillet meal goes well with peasant bread and a side salad.

4 portions skinless, boneless chicken
2 tablespoons vegetable oil
2 tablespoons minced garlic
4 medium potatoes, scrubbed
1 teaspoon dried oregano
1 teaspoon dried basil
1 lemon
1 can condensed cream of celery soup
1/2 cup dry white wine
3 tablespoons capers, drained and rinsed
 

    Salt and pepper chicken and brown in hot oil, gradually adding garlic. Cut potatoes in half and nestle around chicken, cut side down.  Sprinkle with oregano and basil and juice of the lemon. Cover and cook over low heat until chicken is done and potatoes tender. Whisk wine into condensed soup and stir in capers. Pour over chicken and potatoes. Heat through. Remove chicken and potatoes to plates and stir sauce to scrape up brown bits. Serves 4.

Friday, October 4, 2019

Boating Recipes, Meals for the Small Galley







Galley Recipe

Of the Week
Arepas
    Arepas are Mexican pitas, a bread to make in a skillet or griddle. It's also a gluten-free bun for any filling from plain cheese to a thin burger. Look for the special flour known as pre-cooked cornmeal or arepas flour to make this, the easiest bread yet.




2 ½ cups pre-cooked cornmeal
1 teaspoon salt
Lukewarm water
Vegetable oil for frying

    Use a fork to stir water into cornmeal to make a very thick dough you can form into golf ball-size balls. Pat flat with your hands to a disc about 3/8 inch thick. . Heat a thin shimmer of vegetable oil and fry arepas on hoth sides until toasty brown and firm.


    Eat as is with a spread. Or, when cool enough to handle, carefully cut a slit as for pita and fill with cheese, beans, meat, fish, what have you. Makes 8 arepas. 

Cook's note:
Arepas can also be made thin to serve as bread or to make sandwiches.  



  A sleeping bag liner slips in and out of your sleeping bag  like silk, especially if it IS silk. Many travelers buy these sleep “sacks” when they are allergic to hotel sheets, or find them too rough or, frankly, are concerned about cleanliness. It's great for couch surfing, charterboating,  cruising,  travel.
    It washes like silk too, which is a lot easier than muscling the whole sleeping bag into the washer and dryer. https://amzn.to/2oxFP2A

  



Skillet Meal of the Week
One-Pan Butternut Pasta

 
    

Peeled, diced squash is available in the produce section or with frozen foods. You can also use any of the native “pumpkin” varieties found around the world.

2 to 3 cups peeled, diced butternut squash
1 pound lean ground turkey, beef, chicken, pork or sausage
1 tablespoon vegetable oil
2 teaspoons minced garlic
Medium onion, diced
3 chicken bouillon cubes
2 cups water
2 cups medium pasta such as penne or rotini

1 cup water
1 tablespoon cornstarch
3 handfuls of chopped baby greens such as spinach
Grated Parmesan

    Thaw squash if frozen. In a large skillet or dutch oven, fry out meat in hot oil, gradually adding garlic, onion and squash to brown and soften them. Add bouillon and 2 cups water and bring to a boil. Add pasta and stir if necessary to keep it covered with liquid. Cook pasta to taste. Stir cornstarch into 1 cup water and add. When it thickens, stir in spinach until it’s limp. Serve in shallow soup plates. Serves 4.  Pass the Parmesan.

Pantry Recipe of the Week


    No fresh food left on board? Emergency rations don’t have to taste like cardboard. A well-stocked pantry can be filled with familiar, affordable supermarket staples that can be put together for a balanced meal. For an entire book on provisioning foods and gear for voyaging and emergencies see Survival Food Handbookhttp://amzn.to/1WdYqbe




Spaghettini with White Clam Sauce

2 cans, 10 ounces each, baby clams
1 tablespoon dried diced onions

2 cups water and 2 fish-flavor bouillon cubes OR
2 cups bottled clam juice
1 teaspoon celery seed
½ teaspoon dried crushed red pepper, cut up very fine
1 cup dry white wine
12-ounce package small spaghetti
Tinned heavy cream such as Nestlé
1 tablespoon dried parsley flakes or more to taste


    Drain and pick over clams and soak diced onion in drained juice. Bring water to a boil and stir in bouillon cubes to dissolve and add wine. Alternately, bring bottled clam juice and wine to a boil. 

     Cook spaghettini in this mixture, making sure it stays submerged, until it’s half done. Stir in rinsed clams and drained onions, celery seed and red pepper. Boil until spaghettini is al dente. Fold in cream to taste. Sprinkle with dried parsley flakes. Serves 4 to 6.


Tips for the Boat Chef

 


    * Save a shipload of money and have exactly the size and shape placemats you need for your galley table. Instead of buying individual place mats, get this new, high-tech rug padding. It comes in sizes up to 5 x 8 feet to cut up for use as mats,  cupboard and drawer liners, rug pads, and hush pads to put in the tool box, tackle box  and cutlery drawer. https://amzn.to/2ozScLm

    * To clean greasy vertical surfaces, such as a stove hood, rub in waterless hand cleaner with your hands. It won’t drip. Give it time to cut through the grease. Then rinse well with cloths wrung out in warm water.

    * The Cruising Chef Cookbook is now out in its 2nd Edition. https://amzn.to/2nNbjli



    * How cool is this? It’s a practical bamboo cutting board in the shape of a surfboard.Great gift idea for a yachtie or surfer.  https://amzn.to/2n81BcQ
  

   

Friday, September 20, 2019

Mega Meals from the Small Boat Galley

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





Galley Recipe of the Week
Cock-A-Leekie

 

  In U.K. kitchens this healthful soup starts with a whole chicken and it's simmered all day. This version is simplified for the boat galley. Vegetables that require a lot of sloshing to remove sand can be washed in multiple changes of clean sea water, ending with fresh. 






 
4 cups sliced leeks (white and light green parts only)
Meat cut from a rotisserie chicken OR

1 to 2 cans chunk chicken
7 cups water
1 tablespoon chicken base or powdered  bouillon
1/3 cup pearled barley
Salt, pepper
Minced parsley or dried parsley flakes to taste

    Trim tough, dark green leaves from leeks. Slice white part of  leeks about ½ inch thick. Wash in several changes of water, letting sand sink to the bottom of the bowl.  Cut chicken from bones and discard carcass or save for soup.


    Place leeks in a pot with the water and bouillon. Bring to a boil and stir in barley. Cover and cook over low heat at least 30 minutes until leeks and barley are tender. Put chicken in the pot to heat through.  Season to taste, put soup in six shallow soup bowls  and sprinkle with parsley .



Pantry Recipe of the Week

Have an entire book of tips, lists and recipes for pantry foods that you can stow on board for weeks, even months for emergencies or convenience. No high-priced survival rations here, this is all about supermarket staples for delicious, affordable galley meals. http://amzn.to/1WdYqbe
 
     

Here’s this week’s recipe made entirely with pantry foods you can carry on board for weeks, months, even years. Keep them for emergencies, for  voyaging without refrigeration, or for convenience when you want to throw together a meal in a hurry.
   
Beef Burgundy Pot Pie
½ cup dry red white
1 tablespoon diced, dried onions

2 cans roast beef in gravy
1 can sliced or diced carrots, drained
2 teaspoons Worcestershire sauce
½ cup water
1 tablespoon cornstarch
1 cup biscuit mix
Water or milk




    Put dried onions in wine to soak. Break up roast beef and place in a greased baking dish. Mix in carrots and Worcestershire sauce.  In a small container whisk cornstarch and water and mix into beef mixture.
    Add water or milk to biscuit mix to make a thick dough.  Set aside. Add wine and onions to casserole and heat 15 minutes at 350 degrees. Using 2 spoons, dot top with biscuit dough and return to the oven until dough is puffy and golden. Serves 4.

Skillet Supper of the Week
    This tasty skillet supper calls on corn for the starch ingredient. Seasoning will depend on the kind of sausage used, so season to taste. 

Brown corn in hot oil with sausage

 

Confetti Corn and Shrimp
 
12 to 16-ounce package de-veined, tail-off, cooked shrimp
1 to 2 cups chopped smoked sausage
2 tablespoon vegetable oil
Medium onion, diced
2 cams whole kernel corn with red and green peppers, drained

    Thaw and drain shrimp. Stir-fry sausage, corn and onion in hot oil until sausage is browned and onion limp, scraping up browned bits from the skillet. Carefully fold in shrimp, cover and cook just until shrimp firms and turns pink. Serves  4.
Optional: sprinkle with dried parsley, chives or tarragon






For a cozy read tonight  meet Farley Halladay, the Yacht Yenta. The e-book mystery series begins with January Justice. Farley is a 50-ish widow, feisty as hell, on the beach after her husband is killed on board their charterboat. She now makes a living as a charterboat booking agent.     https://amzn.to/2XqCl1y  See what happens next in February Felony, also available online. Not yet released in the 12-book series is March Malice.