Friday, November 20, 2020

Galley Ready Recipes to Cook on a Boat

 Blog copyright Janet Groene, all rights reserved. To donate $5 a year as a voluntary subscription to this weekly 'zine, use Paypal to pay to janetgroene at yahoo.com

 


 

 

 

 

 


 

 

 





 

 

 

 

 

I bought some canned peaches in a Florida supermarket today and noted on the label that they are from South Africa. That reminded me of my friends who circumnavigated and raved about the fruit they stocked up on there. 

 Pantry Recipe of the Week
    Each we present a recipe that can be made entirely from shelf-stable provisions. Whether you’re voyaging, provisioning for a long haul or just want to be prepared for the next emergency, these recipes are handy to have, delicious to eat.



Your Secret Rice Pilaf Mix For
Yourself and For Gifts

    This shelf-ready, homemade  mix is quick and tasty. Save time later by making a huge batch all at once. Then package it in sizes for yourself and for  gifts to marina neighbors. Don’t forget to include instructions for completing the pilaf. 

 Make it your own by using a specialty rice such as red rice, jasmine, black rice, brown rice or a mixture. You might also put specialty peppercorns in your pepper grinder.  Note that the soup mixes contain all the salt needed.  Each bag makes 3 to 5 servings.

Start with 12 cups raw rice. In each sandwich size zip-top bag place one cup rice.

In a bowl mix:

2 tablespoons garlic powder (not garlic salt)
1/3 cup dried parsley flakes
1 teaspoon dry mustard
1 tablespoon coarsely ground pepper
1 packet Lipton onion soup mix and 1 packet Knorr spring vegetable soup mix
1 cup freeze-dried sliced mushrooms (optional)
    
Mix well and divide mixture 12 ways into zip-top snack bags.  You now have sets of two bags,  keeping rice separate so it can be rinsed before cooking. Place each set in another plastic or gift bag with preparation instructions.

    Saucepan method: Rinse rice well. Bring 2 ½ cups water to a boil, stir in rice and bag of  seasoning mix. Cook,  covered over low heat until rice and dried vegetables are tender. .
    Pressure cooker method: Rinse rice well. Bring water to a boil, add rice and seasoning mix and cook 5 minutes at full pressure. Let pressure normalize naturally.   

Serving suggestions: Serve as a side dish OR add broth, a can of chicken. canned tomatoes and other ingredients to turn it into a soup OR add scrambled eggs and make fried rice.  

Tips for the Galley Cook

    * Planning a potluck at your sailing club or marina? See  galley-easy, affordable potluck ideas each week at https://CampAndRVCook.blogspot.com

    * Put hot dogs in five to six  8-inch  buns and line them up in a greased, 8 X 8 baking dish or  pan.  An 8 X 8-inch square pan will hold 4 to 6. Whisk 4 eggs, 2 cups milk and 2 tablespoons yellow mustard, pour over hot dogs and refrigerate for several hours until liquid soaks in. Sprinkle with shredded cheese if you like. Bake or microwave  until set, as for custard. Cut into portions. Pass the ketchup.

    * No bacon? Make your favorite chowder recipe with torn bits of dried, chipped beef, frazzled in a little butter or oil.

    * When stocking up on canned salmon for a long cruise,  note that the redder the fish, the higher the price. Salmon is high on my list of items for the emergency larder.

Skillet Meal of the Week
Sausage ‘n Sweets

    When cruising I love to try the different sausages in different regions. Food shopping is part of the fun of travel. 

    The finer you cut the sweet potatoes, the faster they cook. 

2 teaspoons sugar
1 tablespoon flour
1/4 teaspoon cinnamon

1 pound lean bulk sausage
2 to 3 cups peeled, diced sweet potato
½ cup water
3 tart apples, peeled and diced

In a small container, mix sugar, flour and cinnamon. Set aside.

Fry out sausage, breaking it up into fine crumbles. Spoon off any excess fat but do leave some for flavor. Stir in sweet potato and apples to coat. Add water, cover and cook until potatoes are tender.

Stir flour mixture into 1/4 cup cold water and stir into skillet. Stir until sauce thickens. Serves 4 to 6.  

Cook’s note: To add extra sweetness, garnish with bits of diced banana


 When it comes to regattas, American sailors are amazing, Brits are brilliant, Kiwis kick butt,  Aussies are awesome and Canadians are can-do to the max. And they all love the salty new Yacht Yenta mystery series by Farley Halladay on Kindle and Nook. Have you read Book 3 in the series,  March Malice? “Cozy” mysteries are frothy, quick, chick-friendly reads and are fun to collect. There are now five books in this series.   https://amzn.to/30CJRY3



Galley Recipe of the Week
Frizzy Frigate  Soup

    Escarole is sometimes called curly endive, which is sometimes called frisée. Although the three greens have small differences they are all tangy and delicious in this main-dish soup.  If you make your own meatballs for this soup, make them small and bite size.  

1 bunch (about 1 pound) curly endive, washed and well drained
8 cups water
8 bouillon cubes (vegetable, chicken, beef or a mixture)
15-ounce can diced tomatoes
½ cup small pasta or spaghetti broken in small pieces
1 tablespoon mixed Italian seasoning
14- to 16-ounce package fully cooked small meatballs, thawed
Salt, pepper
Shaker of Parmesan cheese

    Roll escarole in a towel to dry it well, then chop it in bite size. Combine water  and tomatoes, bring to a boil and add escarole, bouillon and Italian seasoning. When mixture comes back to a boil, add pasta.
    When  escarole and pasta are tender, begin dropping in meatballs while keeping soup at a simmer. When everything is heated through, season to taste. Ladle into soup bowls and pass the Parmesan cheese. Serves 6 to 8.





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