Friday, January 10, 2020

Easy Meals for Boating, Cruising, Living Aboard

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GALLEY RECIPE OF THE WEEK

Valentine Game Hens 
for Two
    When you want a special supper but the oven is too small for a large roast, Cornish game hens save the day. Buy small ones that serve one person  each, roast then just put them on the plate with an oven-roasted sweet potato and a steam-in-the-bag vegetable. Start the stereo, light the candles and pour the wine.

2 Cornish game hens, about 14 ounces each
1/3 cup peach jam
Juice of half a lime
1 tablespoon soy sauce
1/4 teaspoon ground cinnamon


    Pre-heat the oven to 350 degrees. Remove giblets and pat the hens dry. Brush lightly with melted butter and roast 30 minutes. In a small pan, mix remaining ingredients over low heat until well mixed. Brush over hens and roast 30 minutes more. Plate hens and spoon on remaining sauce. Serves 2.

PANTRY RECIPE OF THE WEEK
Tomato Corn Chowder for Two

    I recommend low-sodium canned goods for pantry provisioning. You can always add salt to taste later. 


Garnish with sliced avocado, basil leaves, lime
 

2 tablespoons dried onion bits
2 tablespoons dry red wine
1 can condensed cream of tomato soup
1 soup can water
Small can evaporated milk
15-ounce can cream style corn
1/4 teaspoon grated nutmeg (optional)
Salt if needed
Freshly ground black pepper

    Soak onion bits in red wine until soft. In a pan whisk soup, water amd evaporated milk over low heat while adding corn. Continue heating over low heat (it scorches easily) while adding nutmeg and onions.  Cover and heat gently to blend flavors. Serves 2 as a vegetarian main dish, 4 as a soup course. Pass the pepper mill.
 


Farley Halladay is Janet Groene’s pen name. A fictional widow who once operated a six-passenger charter ketch out of St. Thomas with her late husband, Farley now operates an online boat charter business. She takes readers all over the world on virtual boats while working from home, cooking, caregiving and crime solving in this cozy mystery e-book series. Read Book 3, March Malice,  while waiting for Book 4, April Avengerhttps://amzn.to/2BCkacN

SKILLET MEAL OF THE WEEK
 


West African 
Beef Ragout
1 1/2 pounds lean ground beef
2 tablespoons vegetable oil
Medium onion, diced
1 tablespoon minced garlic
½ teaspoon each ground ginger and curry powder
6-ounce can tomato paste
4 cups water
3 beef bouillon cubes
1 cup raw rice
Small can crushed pineapple in juice
1 cup roasted peanuts, chopped

    In a large skillet, fry out ground beef in hot oil. Break up beef and keep stir-frying over high heat while adding onion, garlic and spices. Add tomato paste and water. Stir to mix, Bring to a boil and add bouillon cubes and rice. Stir to dissolve bouillon, then reduce heat, cover and cook until rice is tender. Stir in pineapple  to heat through. Sprinkle with peanuts. Serves 4 to 6.
 

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