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GALLEY RECIPE OF THE WEEK
Serve this delectable dish as a vegetarian main dish or a hearty side dish.
1 large or 2 small heads cauliflower
Small onion, diced
15-ounce can shoe-peg corn
1 ½ cups sour cream
1 can condensed cheese soup
1/4 teaspoon ground nutmeg (optional)
1 cup crushed cheese crackers
1/4 stick butter
Trim cauliflower and cut florets and stems into small bites. Cook with onion until tender. Stir in corn to heat through. Meanwhile whisk sour cream, nutmeg and condensed soup. Drain cauliflower mixture and fold in soup mixture. Adjust seasonings to taste.
In a small skillet, melt butter and brown cracker crumbs. Sprinkle over finished dish. and fold into hot cauliflower. Serves 6.
Planning a marina potluck? Janet Groene gives galley-easy, economical large-serving recipes each week at https://CampAndRVCook.blogspot
BE PREPARED FOR THE NEXT FOOD EMERGENCY
Whether you’re talking about a weather delay while hunkered in a remote harbor, or a major schlemozzle while far from home port, stuff happens. Survival Food Handbook is a prepper guide written just for sailors and campers who have limited storage space. In paperback or Kindle. Makes great gift for a cruising sailor. https://amzn.to/3mIfryC
Pantry Recipe of the Week
Each week 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 food emergency, hurricane, these packets are handy to have, easy to prepare, delicious to eat.
|Homemade gifts are idea for marina neighbors|
When bagged in plastic and tied with a colorful ribbon, portions of this mix are a suitable hostess gift for the many folks who offer hospitality to cruising nomads. It’s also an affordable gift for marina neighbors.
Rice Pilaf Master Mix
This shelf-ready, homemade mix is quick and tasty. Save time by making a huge batch at once. Then package it in sizes for yourself and gifts to boating neighbors.
10 cups brown rice
2 tablespoons garlic powder (not garlic salt)
1/3 cup dried parsley flakes
2 packets dry onion soup mix OR
1 packet onion soup mix and 1 packet another flavor such as spinach, mushroom or vegetable
2 cups freeze-dried English peas OR
1 cup each freeze-dried peas and diced carrots
The easiest way to mix this is in one big, zip-top bag. Dump everything in, seal the top and tip the bag gently to mix well. Measure into clean, dry, air-tight containers. Keep in a cool dry place for up to three months. Each cup of mix makes 4 side dish servings. Package according to portions you need to feed your crew.
Saucepan method: To cook mix you’ll need 1 part mix to 2.25 parts water. Bring water to a boil, stir in mix and cook 30 minutes covered over very low heat. Each 1/4 cup mix makes one portion of one cup each. .
Instructions to go with a gift of one cupful of mix: Bring 2 1/4 cups water to a boil. Add contents of package (1 cup), cover and cook without stirring 30 minutes over low heat. Makes 4 soup portions.
Cook’s note: Low-sodium tomato juice can be used as some or all of the liquid. Note that soup mixes are already high in sodium. Avoid adding salt or bouillon until you taste it.
Tips for the Galley Cook
* An old trick from a British sailor who cooks a lot of fiery curry dishes is to stir in a chopped banana a minute or two before serving. Sound good?
* Tip from crusty old schooner cook. You do the math depending on the size of your crew. In a large pot,fry out bulk sausage, breaking it up. Add water and bring to a boil. Stir in grits (yellow or white, quick or regular) When grits are soft, stir in beaten eggs. Cover over low heat and let the heat of the pot cook the eggs. When eggs firm up, stir and serve.
SKILLET MEAL OF THE WEEK
One burner is all you need in the small galley to turn out this big meal. Choose white or dark meat, skinned or skinless, bone-in or boneless.
Chili Chicken ‘n Rice
4 portions chicken
2 tablespoons butter
1 can mushroom slices, drained
1 ½ cups raw rice
1 can condensed cream of mushroom soup
2 soup cans water
1 teaspoon powdered chicken bouillon
1 to 3 small cans chopped chilies, well drained
Brown chicken in butter, stirring in mushrooms. Add rice, soup, water and bouillon. Cover and cook over low heat until chicken registers done at 170 F. Stir in chilies, heat through, adjust seasonings and serve. Makes 4 portions.
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