Friday, July 6, 2018

Boating Meals, Recipes for the Small Boat

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Galley Recipe of the Week
Lemon Rice Pilaf
  Serve this snappy side dish with meat or fish. 


½ stick butter
Medium onion, diced
3 ribs celery, diced
6-ounce can lemonade concentrate, thawed
Water
3 cups raw long-grain white rice

 In a large saucepan melt butter. Sizzle onion and celery until it’s crisp-tender. Add lemonade concentrate and 6 ½ cups water. Bring to a boil and stir in rice. Bring back to a boil, cover, reduce heat and cook over low heat 20 minutes without stirring. Fluff and serve. Serves 6 to 8. 





Janet Groene, author of Survival Food Handbook,  during a boat show cooking demonstration showing dishes that can be made with one burner, no oven and limited space.




Pantry Recipe of the Week
(No fresh ingredients needed) 

Walnut  Tapenade
 A small amount of this condiment adds a burst of flavor to a humdrum dish. If you don’t have a food chopper or food processor, get out the cutting board and a chef’s knife. Tapanade is very finely chopped but do not over-process. 


2  teaspoons dried garlic granules
12- to 16-ounce jar of salad olives
1 cup roasted, salted almonds
Small can or jar of roasted peppers, drained
2 teaspoons dried, crumbled basil
Crackers for serving (optional)

 Put garlic granules in a small container and drain olive brine over them. Let them soak while you chop well-drained olives with the almonds, well-drained peppers and dried basil. When garlic is rehydrated, drain well and discard brine. Add garlic to the pepper mixture. Serve as is or chill. 

 Serve on crackers, toss with hot pasta or  spoon on hot or cold  meat, omelet or vegetables.


Skillet Recipe of the Week
Choucroute (say shoo-croot)




 Every bistro chef has a secret recipe for Choucroute,  a favorite in Europe. Your shortcut is bagged cole slaw mix and boneless pork chunks. It’s a complete meal when you serve buttered rye rolls on the side. 



2 pounds lean, boneless pork cubes
1 tablespoon vegetable oil
Large onion, diced
1/4 cup pancake syrup, dark Karo syrup or molasses
1 teaspoon rubbed sage
Tart apple such as Granny Smith, peeled and diced
16-ounce bag shredded cabbage (cole slaw mix) AND/OR
1 can drained, rinsed sauerkraut
12-ounce bottle dark beer
2 tablespoons cider vinegar
2 teaspoons caraway seeds 

 In a large skillet, brown pork cubes in hot oil, gradually stirring in onion over high heat. Add remaining ingredients, cover and braise until pork is done and vegetables tender. Serve in soup plates. Serves 6 to 8.  



Seriously Good Freezer Meals is 366 pages of delicious, practical dishes to make ahead and freeze for easy warm-up while cruising. Best of all, instructions are given for multiples.  Package in batches for your own needs, from one to 30 servings.


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