Friday, March 8, 2019

Easy Recipes for Boating and Sailing


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See more of Janet Groene’s galley-tested shortcut recipes at 
https://campandrvcook.blogspot.com



Galley Recipe of the Week
    In Africa, peanuts are called ground nuts. Make this piquant stew with chicken breast or pork chunks then flavor it with peanut butter.


Ground Nut Stew



2 medium sweet potatoes, peeled and diced
Medium red sweet pepper, seeded and diced
3 large stalks celery, diced
Medium onion, peeled and diced
1 ½ cups water
1 chicken bouillon cube or 1 teaspoon chicken base


2 whole boneless, skinless chicken breasts OR
1 pound of lean, boneless pork, cut in bite size
½ cup chunky peanut butter
1/4 to ½ teaspoon red pepper flakes (optional)

 
    Slow cooker method. Put water, bouillon and vegetables in a slow cooker. Top with meat and fleck with bits of peanut butter. Sprinkle with pepper flakes. Cook 5 to 6 hours on Low. Stir and service.
    Pressure Cooker Method: Proceed as above, bring to full pressure and cook 10 minutes. Let pressure reduce on its own.
    Solar Method: Proceed as above and cook until vegetables are tender and meat tests done at 170 degrees. 

     Saucepan or Skillet  Method: Place ingredients in pan as described, cover and cook over low heat until vegetables are tender and chicken tests done. 
See more of Janet’s galley-tested recipes at https://CampAndRVCook.blogspot.com
Pantry Recipe of the Week
    No fresh food? No problem. Our weekly Pantry Recipe delves into the food locker to make a meal from ingredients you can stow now, use months later.




Party Time Ham
2-pound canned ham
1 cup creamy peanut butter
Fruit juice or tomato juice
1 teaspoon ground ginger
Shredded coconut or finely chopped nuts
Oil for frying


    Slice ham in the desired thickness.  Spread a little flour on a plate. Whisk juice into peanut butter until it’s like a thick batter. Whisk in ginger. Dip ham slices in flour, then in peanut butter mixture, then in coconut or nuts. Fry on both sides until crusty.
    Oven method: place dipped ham on a greased baking sheet and bake at 400 degrees until crusty. 




Need more help with provisioning and planning your emergency pantry? See Survival Food Handbook, a guide to choosing, stowing and using affordable, familiar supermarket staples in your boat and at home. 
Tips for the Galley Cook
    * Pickled onions aren’t just for Gibsons. Finely chopped, they add sassy flavor to dips and sauces.  Try them in sour cream with a few capers and minced scallions.


    *Best addition yet to your emergency pantry. This canned ground beef is all natural.
 
    * Slice a baguette, brush both sides with olive oil and fry until crusty. Make sliders with small hamburgers or halved meatballs.

    * Make the same chicken and rice you always do, but add a couple of chopped, hard-boiled eggs. Then heat a can or chicken gravy to serve over it.

    *Heat 2 cups of bottled buffalo sauce with a stick of butter. Stir in two pounds of thawed meatballs and heat through.

    * Make white sauce with powdered milk. Melt a half stick of butter in a pan. Whisk 3 tablespoons flour with a cup of dry milk and 2 ½ cups cold water. Add to butter and stir constantly until it’s thick. For a thinner sauce, add more water.  Add salt, pepper to taste.


 The best whisk for such sauces is this high quality, stainless steel,  flat-bottom whipper. It's ideal for slow stirring of delicate sauces and doubles as a whipper for cream or eggs.





 


Stovetop Skillet Meal of the Week

Chicken in Sherry Sauce

Trust me, the sherry makes all the difference. 
 
6 pieces thick-sliced bacon
6 pieces boneless, skinless chicken breast
2 cans cream of chicken soup
1 soup can dry sherry
1 soup can sour cream
1 or 2 cans baby carrots, drained
1 or 2 cans small whole potatoes, drained
Dried or minced parsley


    Wrap chicken in bacon and fix with toothpicks. Brown on both sides to cook bacon.  Cover and cook over low/medium heat until chicken tests done at 170 degrees. Turn chicken, scraping up browned bits from the bottom. Arrange potatoes and carrots around chicken. In a bowl whisk soup, sherry and sour cream to mix well. Pour over chicken, cover and heat through. 

      Remove chicken to plates with tongs and stir sauce and vegetables. Spoon over chicken. Sprinkle with minced fresh or dried parsley. Make sure everyone knows to remove the toothpicks. Serves 6.

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