Friday, June 22, 2018

Boating Recipes for Sea and Shore

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Galley Recipe 
of the Week

Sweet Patootie Chili

    Your crew won’t miss the meat in this flavorful, vegetarian/vegan chili. It’s a snap for the galley stove, solar cooker, pressure cooker, Dutch oven or even a kettle hung over a beach fire.  Salt is not listed because the canned beans and tomatoes may contain all you need. Add pepper if you like and/or pass the hot sauce. Serves 6. 

1 tablespoon chili powder
1 tablespoon cocoa powder, unsweetened
2 teaspoons ground cumin
Large onion, peeled and diced
2 large sweet potatoes, peeled and diced
Large red sweet pepper, seeded and diced
2 tablespoons minced garlic
2 cans red beans, drained and rinsed
30-to 32-ounce can diced tomatoes with juice

1 cup white or brown rice
Optional garnish: minced cilantro or parsley

    Slow cooker method: Grease the upper sides of the cooker. Mix spices in the cooker, adding freshly ground pepper if using. Then toss in onion, sweet potatoes, peppers and garlic to coat well. Stir in everything but the rice and beans and cook on High one hour. Stir in rice, turn heat to Low and cook 5 to 8 hours more, adding water if needed. Stir in beans to heat through.
    Solar cooker method: Follow instructions above, adding rice after mixture becomes hot. Continue cooking until rice and vegetables are tender.
    Pressure Cooker method: Assemble ingredients as above and bring to a boil. Stir in rice and raise to full pressure. For white rice, cook 2 minutes and brown rice 5 minutes. Turn off heat and let pressure return to normal. Add beans, heat, stir and serve.
    Stove-top Method: In a roomy skillet or kettle over high heat, sizzle diced onion and pepper in 2 tablespoons hot vegetable oil, gradually stirring in spices, garlic and sweet potatoes to coat. Add tomatoes. Bring to a boil, stir in rice, cover and reduce heat. Cook 20 to 30 minutes without stirring until rice and vegetables are tender. Stir in beans to heat through.  Stir and serve.    

Pantry Recipe of the Week
    No fresh ingredients are needed for recipes in this weekly feature. Emergencies happen. A well-stocked pantry is good boating insurance.

Pantry Beef Curry
1 tablespoon vegetable oil
2 tablespoons curry powder
2 cans, 10-to-12 ounces each, roast beef in gravy
15-ounce can diced potatoes, drained (about 2 cups)*
8-ounce can diced or sliced carrots, drained, or more to taste
Heaping teaspoon cornstarch

    Drain beef and save juices. Stir curry powder into hot oil until fragrant, Stir in beef and  break it up. Drain potatoes and carrots and discard juice. Add water to reserved beef juices to make 1 cup. Stir cornstarch into cold liquid, then stir into hot beef mixture over high heat until it’s thick and bubbling. Serve as us or over rice with condiments from the pantry such as raisins, shredded coconut and/or  chutney.  

*If you will not be serving this over rice or other starch, you might add more potatoes and carrots. 

Bonus Recipe
    Some sauces are so versatile, it’s a plus to have them on board to enhance a wide variety of dishes. Frankfurter Green Sauce is so celebrated in Germany, there’s a special festival for itin Frankfurt.
    It’s traditionally served on boiled potatoes and hard-cooked eggs. Serve it on vegetables, omelette, burgers, pasta. Every chef his or her own version. Here’s mine. 

Frankfurt Green Sauce

2 hard-boiled egg yolks
1 tablespoon mild vegetable oil or nut oil
2 cups mixed sour cream, full milk yogurt and creme fraiche
12 ounces mixed, minced green fresh herbs such as parsley, cress, chives, chervil. The more variety, the better.
Salt, pepper, lemon juice to taste

    If you have a food processor, process to taste. If not, mash egg yolks and oil, then stir in sour cream mixture and fold in finely minced herbs. Add salt, pepper and fresh lemon juice to taste. Keep cold.

Skillet Recipe of the Week
Chops and Wedges
    It’s only meat and potatoes, but the flavor will knock your socks off. 

4 chicken thighs or pork chops
4 white or sweet potatoes
2 tablespoons vegetable oil
2 oranges

    Scrub potatoes and cut in wedges. In a large skillet, brown potatoes and chops or thighs in hot oil. Trim ends from oranges and slice ½ inch thick. Remove seeds. Push meat and potatos aside and brown oranges.

2 tablespoons minced garlic
1 teaspoon sea salt
1/4 cup olive oil
2/3 cup lemon lime soda
1 teaspoon ground cumin

    Mix salt into garlic, then whisk in oil, juices and cumin. Spoon over ingredients in the pan. Cover and cook over low heat until potatoes and chops or thighs test done, adding more soda if needed. Remove meat and potatoes to serving plates. Stir pan juices. scraping up brown bits,  and pour over plates. 

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