Friday, July 5, 2019

Easy Meals for Sailboats, Motorboats, Houseboats

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Galley Recipe 
of the Week
Salad Greens and Ham Rags

    



Tear thin-sliced ham into "rags" for visual impact
Small head of lettuce  torn in bite size
2 heads romaine lettuce chopped in bite size
Small bunch curly endive, cut up
1 bunch scallions, sliced (white and light green parts only)
1l bunch radishes, trimmed and sliced
½ cup roasted cashews or more to taste)
½ pound thin-sliced deli baked ham, torn in “rags”
½ cup bottled vinaigrette (or more to taste)



Curly endive and torn ham add visual interest to this big salad. Radishes add color. Scallions add tang. Make it ahead if you like and chill it in a plastic bag minus dressing and cashews. Just before serving, add dressing to the bag and toss the salad.  Turn out into a serving bowl or use tongs to place on plates.    

   
Pantry Recipe of the Week
 


    This weekly feature is always a recipe made with NO fresh ingredients.  While cruising the most “out” of the Bahamas Out Islands, I lived for weeks without refrigeration or stores where I could buy fresh food. What else can you do with pantry food?  See Survival Food Handbook, a guide to choosing and using shelf stable foods from the supermarket.

Asian Rice Salad
    Canned Chinese vegetables are a poor substitute for fresh,  but for voyagers and boondockers it’s another way to add variety to menus made from stowed foods.  Rice can be instant, precooked in a packet or made from scratch. You need one, tightly packed, cupful of cooked rice.

2/3 cup bottled  Asian style salad dressing
8.8 ounce pouch of ready-to-serve brown rice
15-ounce can mixed Chinese vegetables, drained
Small can sliced  mushrooms, drained
Small can sliced or diced water chestnuts, drained
10-ounce can chunk chicken, broken up
½ cup sliced almonds

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    Put the salad dressing in a bowl and stir in rice and canned chicken, breaking them up.  Fold in vegetables. Cover and chill or serve at once. Arrange on plates and sprinkle with sliced almonds. Serves 4.


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Tips for the Galley Chef

 

* When making spinach and bacon salad, stir 2 tablespoons red currant jelly into the hot bacon fat until it melts. Then add vinegar, spinach and so on.

* Re-hydrate any flavor ramen and drain well.  Broth can be discarded or thicken it to make a sauce. Then whisk 2 to 4 eggs, stir in ramen and cook as an omelet.

* When you cook in foil “kisses” put food in a small foil pie tin first. Bring up edges of foil and twist to seal and also to form a handle. Place on grill. Cook through. Easier to eat.
                               
 

* Like Hasselback potatoes?  Use the same technique with tomatoes, zucchini, eggplant. Filling can be meat, cheese, sauce or butter to make a side dish or complete meal.

* Make a nice pot of creamy polenta. When it thickens stir in canned chili, black olives, corn kernels, shredded cheese.  Heat through. Plop on plates

* Stuff old socks with kitty litter and put in deck shoes, boots, sneakers, lockers  to absorb odor.

   
Skillet Recipe of the Week
One frypan, one easy one-pot meal.

Chicken and Broccoli Skillet


 

2 tablespoons vegetable oil
1 pound boneless, skinless chicken, cut in bite size
Medium onion, diced
1 teaspoon minced garlic
3 cups broccoli florets
2 cups water
1 tablespoon Worcestershire sauce
1 chicken bouillon cube
2 cups instant rice
1 cup grated sharp cheddar cheese


    Sizzle chicken in hot oil over high heat, stir=frying while adding onion and garlic. When chicken is browned, continue stir frying while adding broccoli. When broccoli is well coated, add water and bouillon. Bring to a boil and cover. Reduce heat and cook 2-3 minutes until broccoli is crisp-tender. Bring back to a boil and stir in rice. Cover and turn off heat. Let stand 7-10 minutes until rice is tender. Sprinkle with cheese. Serves 4.

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