Friday, January 11, 2019

Sailing, Cruising, Boating Meals Made Easy

blog copyright janet groene, all rights reserved.
 
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Galley Recipe of the Week
Ravigote Sauce

 
    When you have a few, great sauce recipes up your sleeve you can turn any plain-jane galley food into something festive. This  recipe raids your spice rack to make ordinary dishes sing. Try it on hard-cooked eggs, chops, steak, chicken, vegetables, rice.
1 tablespoon cornstarch
1 teaspoon each dried, crumbled chervil, tarragon, chives and sugar
1 cup milk plus more if needed
1/4 cup lemon juice
1 tablespoon tarragon vinegar
1 tablespoon butter


    In a small saucepan, mix dry ingredients and stir in cold milk. Stirring constantly over low/medium heat, cook until sauce thickens. Stir in lemon juice and vinegar.  Add a little more milk if needed. Remove from heat, stir in butter until it melts and serve. Makes 1 1/4 cups sauce. Use it sparingly. A little goes a long way.

Pantry Recipe of the Week
    Note that this recipe calls for no fresh foods at all.  Use it to help rotate stowed food supplies or in emergencies or when you’re just too rushed to cook from scratch.

Beefy Cincinnati Chili
 

2 cans roast beef in gravy
1 teaspoon cinnamon
1 tablespoon flour or cornstarch
1/4 teaspoon cloves or ground ginger
12-ounce can or jar small onions (aka Holland onions)
10-ounce can sliced mushrooms, drained
15-ounce can kidney beans, undrained
Cooked spaghetti


    Open the canned beef and use clean scissors to snip through it, breaking it up while it’s still in the can. Drain onions, cut them in half and drain cut side down. In a one-cup measure mix cinnamon, flour or cornstarch and cloves or ginger. Add cold water to make a paste, stir in some of the beef gravy and add water until cup is full. 
    Over medium heat, stir liquid until it begins to thicken. Empty cans of beef into the pot. Stir in, onions, kidney beans and mushrooms.  Serves 6.
    Cook’s note: Cincinnati “chili” is served over spaghetti but any starch base would be good here: rice, potatoes, barley, quinoa, noodles, grits or any pasta. 



How do you provision a boat for a week? A month? A season? How to be ready for food emergencies when you lose your refrigeration or stove or money?  How to clean up after a flooded bilge or fire? What to do when the reefer breaks down? See Survival Food Handbook, a guide to stocking your boat with affordable, familiar food staples from the supermarket.

See more of Janet Groene’s galley-smart, time saving recipes at https://campandrvcook.blogdpot.com
 




Skillet Meal of the Week
Eggplant and Sausage Fry-Up
 


1 pound sweet Italian bulk sausage
Medium onion, diced
1 teaspoon each oregano, basil and  minced garlic
Medium green pepper, seeded and diced

3 to 4 cups diced eggplant
8-ounce can tomato sauce
14.5-ounce can diced tomatoes
Grated cheese (optional)
Italian-flavor croutons (optional)


    Fry out the sausage, breaking it up and gradually stirring in oregano, basil and garlic. Stir in eggplant to brown it. Add tomatoes and tomato sauce. Cover and cook over reduced heat until vegetables are tender. Serve in shallow soup bowls. Pass the cheese shaker and croutons. Serves 4.

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