Friday, August 18, 2017

Let's Cook on the Boat, Eat on the Boat

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Galley Recipe of the Week
Pistachio Rice
This is a show-off, one-pot side dish to go with meat or fish from the stern-mounted grill. Fresh orange is a must. 

1 orange
Medium onion, finely diced
1 ½ cups water
1 teaspoon powdered chicken bouillon
½ teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup orange juice
1 tablespoon fresh orange zest
1 teaspoon salt
1 cup raw rice
1/4 cup coarsely cut up pistachio nuts
Small can mandarin oranges, drained

Make a tablespoon of orange zest and put it in a pan with the onion. Make ½ cup orange juice and add to the pan with the water. Bring to a boil and stir in powdered bouillon, seasonings and rice. Cover, reduce heat and simmer 20 minutes until water is absorbed. Fold in orange pieces and pistachios. Serves 4. 


Pantry Recipe of the Week
Every week we provide a recipe that requires no fresh ingredients at all. Emergencies happen and an ample pantry is the best insurance.

Ramen Tray Chic
With the addition of a little stir fry,  trays of ramen make a hearty meal to eat right out of the packages. Ramen in a tray is a waste of space but it's a time saver and there are no dishes to wash.


1 tablespoon vegetable oil
Small can chunk chicken or turkey
Small can chunk ham
2 tablespoons diced, dried onions
15-ounce can pineapple tidbits
1/4 cup each soy sauce and ketchup
4 trays chicken or beef flavor ramen

Drain juice from chicken and ham into a small cup and add dried onions. Soak 10 minutes or more.  Drain juice from pineapple and save for another use, such as rum punch. Following package directions, add boiling water to ramen trays. Cover and set aside. 
Sizzle chicken and ham in hot oil until brown bits form. Keep stirring over high heat and add pineapple to brown it. Stir in soy sauce, onions and ketchup. Cover cook over low heat while flavors blend. 
Spoon pineapple mixture over hot ramen. Serves 4. 

Tips for the Boat Cook

* This is fun, fruity, festive and so easy. Put a slice of canned pineapple on a plate. Stand half a banana in the hole like a candle. Use a cinnamon red hot for the flame. 

* Need an abrasive pot scrubber? Sprinkle dry grits or coarse cornmeal on the pot and scrub with a wad of nylon net. Salt is often recommended but it promotes rust and corrosion.

* Many dishes reply on a tightly lidded skillet or pan. This strong, stainless steel, one-size-fits-all lid is a must in the galley. So many lids these days are domed, or glass, or both. This flat lid stows in less space and it’s unbreakable. 

* When using canned milk or cream, shake well before opening. Solids settle. 

* Powdered lemon juice is available in supermarkets, specialty stores and pharmacies. True Lemon is one brand of lemon crystals. Mix the powder one-on-one with coarse, Kosher or sea salt. Good with seafood and in baked goods. Keep dry and  tightly sealed. 

* Dried lemon zest is sold with spices. (One brand is Spice Island). Add some to your tuna salad and see the difference.


Skillet Recipe of the Week

One burner, one skillet, one great main dish. Dried beef is quite salty. Cooking sherry and the condensed soup also contain salt. Don't add more. Pass salt and pepper at the table so everyone can season to taste.

Chicken ‘n Chipped Beef
4 boneless, skinless chicken thighs
4 slices from a jar of dried, chipped beef
1 tablespoon each butter and vegetable oil
4 red potatoes, scrubbed
2 medium onions, peeled and quartered
1 can cream of chicken soup
½ soup can sour cream
1 tablespoons cooking sherry (optional)

Open chicken thighs and wrap each one around a folded slice of beef. Fasten with toothpick if necessary. In a large skillet, brown in hot oil and butter. Move chicken pieces to the middle of the pan. Cut potatoes in half and arrange cut side down in pan juices around chicken. Top with onion pieces. Cover and braise over low-medium heat until potatoes are tender and chicken is done through. Whisk soup, sour cream and sherry. Pour over skillet. Cover and cook until well heated. Serves 4. 

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