Friday, February 7, 2020

Cooking Easy for Life Aboard Your Boat

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Galley Recipe of the WeekRags 'n Beans Salad

Large cans of cut green beans and whole potatoes are popular in the Southeastern U.S. Otherwise substitute a can of each. 

 40-ounce can cut green beans with whole potatoes, drained
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
Medium red onion, cut in thin crescents
1 cup thinly sliced celery
Small jar dried chipped beef
Bottled or homemade vinaigrette to taste
Lettuce cups or shredded lettuce

    Cut potatoes in quarters. Tear up dried beef into random rags. Toss salad ingredients with beef. Toss with dressing to taste. Serve as is or in lettuce. Serves 6.

Tips for the Galley Chef

    * Don’t over-do with dried thyme. It’s sold whole, crumbled and  powdered, all  with different results in cooking.

    * According to Britain’s there are 40,000 types of rice worldwide. Go by local knowledge or by package directions when cooking rice. Some are said to be ready to cook without washing. Some require rinsing, washing and/or soaking.  

    * Doctor deli coleslaw by adding drained crushed pineapple, finely diced red sweet pepper, raisins or  sesame seeds, poppy seeds or celery seed.

    *Stir-fry scallops in butter with a little lemon pepper . When scallops are firm, keep stir frying over high heat as you add well-drained, canned artichoke quarters to heat through. Season to taste. 

Survival Food Handbook is a guide to stowing supermarket staples for emergencies, backup and busy days. How to provision, plan, prepare. Hundeds of recipes i the book are all made with shelf-stable ingredients. book

Pantry Recipe of the Week
(No fresh foods called for)

When the budget runs low or the reefer quits or the ice melts, go to your stowed food pantry to save the day with these recipes. How to plan that pantry? Get Survival Food Handbook, a guide to using ordinary supermarket foods as a back-up plan. No high-priced survival foods needed. 

Can-Can Curry
    Turn a pile of canned goods into a knife-and-fork curry meal. In addition to the zesty taste of curry this has color and texture contrast. Note that the vegetables are in large pieces, something you can get your fork (and your teeth) into. If you have fresh vegetables, especially onions,  use them instead of canned. Add canned meat or serve it as a vegan/vegetarian meal. 


1 or 2 cans whole potatoes
1 can baby carrots
1 can cut green beans
1 can plum tomatoes
1 jar Holland onions
1 or 2  jars sliced or whole mushrooms
1/4 cup olive oil
1 tablespoon curry powder
Kalamata olives to taste

    Drain all vegetables. Cut potatoes in halves or quarters. Cut plum tomatoes in half. Heat oil and stir in curry powder until it’s fragrant. Add potatoes, carrots, green beans and onions, stirring to coat. Fold in tomatoes and olives and  heat through.

Skillet Meal of the Week
Shrimp and Brown Rice

16-ounce package cleaned, cooked, shell-off frozen shrimp
Juice of half a lemon (optional)
1 tablespoon olive oil
2 teaspoons minced garlic
1 cup brown rice
1 teaspoon dried crumbled thyme
2 cups water or fish bouillon
1 cup halved cherry tomatoes
Sliced scallions or lemon wedges for garnish

    Put shrimp aside to thaw and drain. Drizzle with lemon juice if you wish. In a skillet, sizzle garlic in hot oil, gradually stirring in rice and thyme. Add liquid, bring to a boil, reduce heat and cook 30-40 minutes or until rice is tender. Fold in tomatoes and shrimp, cover and heat gently until hot. Adjust seasonings. Garnish with scallions or lemon wedges.  Serves 4.


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