Friday, April 12, 2019

Cruising Cooks Set Sail with Easy Recipes

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Galley Recipe of the Week
 Pennsylvania Dutch Tomatoes
    Turn firm, ripe tomatoes into a rich main dish for vegetarians or a side dish to serve with meat from the grill.

About 3 pounds of ripe, firm, meaty tomatoes
½ cup flour
1 teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon plus 1 teaspoon packed brown sugar
1 stick butter or more if needed
1 ½ cups whipping cream

Minced parsley or cilantro (optional) 

    Discard paper-thin slices from the top and bottom of the tomatoes. Cut tomato centers into  three nice, fat slices. Mix flour, salt, pepper and brown sugar on a plate and dredge tomato slices.

    In a large skillet, melt some of the butter and fry tomatoes until golden brown on both sides. Continue browning tomatoes, adding butter as needed.  Remove tomatoes to a platter. Add cream to the skillet, stir until it boils and pour cream sauce over tomatoes. Sprinkle with minced herbs. Serves 6 as a side dish or 3 as a main dish.

Pantry Recipe of the Week
    Each week we present a recipe that can be made entirely from shelf-stable ingredients. When fresh food supplies are running low on a long passage or you're facing some emergency, rely on your pantry to provide provisions that are balanced, nutritious and crew-saving. 

Survival Food Handbook is a complete guide to emergency foods that you can be found at any  supermarket to stow on board for convenience or emergencies. Read about portions, amounts, storage tips, crisis management in power outage, fire or flood, alternative stoves and much more. 

The Best Russian Dressing
    When you’re out of fresh vegetables, a tangy salad dressing can perk up canned vegetables such as artichokes, hearts of palm, baby corn or cut green beans to create a passable salad. Pectin is a natural product and a low-calorie thickener to use in dressings, sauces, smoothies. It also makes jams and jellies.

1 tablespoon powdered pectin
1 tablespoon sugar or equivalent
½ teaspoon each dried, crumbled basil, dried tarragon
1/4 teaspoon garlic salt
6-ounce can V-8 juice, regular or spicy
1/4 cup red wine vinegar
    Stir everything together and let stand one hour. Spoon over hot or cold vegetables, pasta, rice, grilled fish, etc. Leftovers should be refrigerated.

Skillet Meal of the Week
Skillet Chilaquiles

    Traditionally made with fried strips of torillas, this Chilaquiles recipe speeds things up by using packaged corn chips. Corn chips and canned chicken are salty, so use salt-free canned tomatoes. 

10-ounce can chunk chicken broken up with a fork
2 tablespoons vegetable oil
Medium onion, finely diced
Green pepper, seeded and diced (optional)
2 cans, 14.5 ounces each, diced tomatoes with onion and green pepper
Small can chilies, drained
Small can diced japapenos (ooptional)
1 teaspoon ground cumin
2 to 3 cups bagged corn chips such as Fritos

    Drain chicken and save the juice Sizzle chicken and onion in hot oil in a large skillet until browned. Add tomatoes,  chilies, jalapenos and cumin. Cover and simmer 5 to 10 minutes. Just before serving,  stir in corn chips. Spoon into bowls and add sour cream salsa.

Sour Cream Sauce:
½ cup sour cream
1 tablespoon lime juice
1 cups salsa from a jar, drained (hot, medium, mild)
1 teaspoon dried cilantro flakes or minced fresh cilantro to taste

    In a bowl whisk sour cream and lime juice. Stir in salsa and cilantro. Spoon over servings. Serves 4 to 6.

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