Friday, July 29, 2022

Living Aboard Your Boat, Cooking and Cruising

Blog copyright Janet Groene 2022, all rights reserved. To date, this blog has had more than 85,000 views, with more than 600,000 views at all six Groene sites. To place your ad, pay one low rate for one year, one ad, all six sites. Email janetgroene at yahoo.com

  See https://farleyHalladay.blogspot.com for news of new tow service in Virginia.


 


 


 

Galley Recipe of the Week

Mashed Potato Cake

    This puffy potato cake makes a delicious side dish or a vegetarian main dish.  Serve it as is or top portions with Sloppy Joe, creamed vegetables, a fried egg. The dough is easily mixed with a fork or spoon.

8 servings instant mashed potato (4 cups prepared mashed potato)
3 tablespoons each cornstarch and flour
2 teaspoons baking powder
Pinch salt
1 cup milk
2 tablespoons butter
2/3 cup liquid eggs or egg substitute
    Add very hot water to potato flakes in a large bowl until they are moist, thick and creamy.  Cover and let steep while you combine cornstarch, flour, baking powder and salt in a small bowl or bag. 

 

 
    Stir milk and butter into warm potatoes, then stir in eggs and the flour mixture. Mix well.

 

 

 

Method 1: Drop in blobs on a hot, lightly greased griddle and bake until brown on one side. Flip, flatten, brown on the other side.
Method 2:  Turn dough into a greased cake or pie pan and bake about 30 minutes at 325 degrees until cake is golden around the edges and set in the middle.  Cut in  wedges.
Method 3: Butter a heavy, deep skillet well and spread dough evenly. Cover tightly and cook over low/medium heat until it’s set and golden brown on bottom and sides. Top will not brown. .\


 

 


 

Gorp is food you can carry in a pocket for night watch, beach combing, fishing. See my homemade snack recipes, sweet or savory,  at createagorp

TIPS FOR THE GALLEY CHEF

* Save money. Make your own Tex Mex seasoning. 1/2 c. chili powder, 2 T. each cornstarch, dried cilantro, parsley flakes, sugar, garlic powder, salt, sweet paprika, unsweetened  cocoa powder and oregano.  Add ½ to 1 t. cayenne for more heat. Mix well. Keep dry. Use about 1 T. per 2 cups chili, soup, etc.

    * Make your own spreadable cheese from yogurt. Line a sieve with several layers of cheesecloth or coffee filters. Drain full-fat yogurt until it’s thick. Season to taste with salt and herbs.

*When boiling greens add a pinch of sugar to the water to retain color.

    * To drizzle melted chocolate, dip a fork in it

Pantry Recipe of the Week

 


    No fresh food? No problem, These recipes made 100% with stowed foods. For a complete guide to choosing and using shelf-stable foods from the supermarket, see my book Survival Food Handbook, published by International Marine.  Also covered are other food emergencies such as fridge failure, flooded bilge, alternative stoves, planning for your needs for your family for your time frame.
http://amzn.to/1WdYqbe

 

 

 
Apple Annie Oatmeal
4 cups water
1 teaspoon salt
2 cups old-fashioned oats
1 cup snipped, dried apples
1 tablespoon brown sugar or honey
½ teaspoon each cinnamon, nutmeg

 

     Bring water to a boil and stir in remaining ingredients. Reduce heat and cook, stirring often, 7 to 10 minutes or until thick and creamy. Serve as is or with milk, butter and/or more brown sugar. Serves 6 to 8.  
Variations: Substitute raisins or snipped, dried apricots for dried apples. 




Bonus Recipe
Shrimp and Shells Skillet

  
 One burner, one pan. It’s a pasta dish without the extra pot for pasta

 




1 cup crumbs made from saltine crackers
1 tablespoon dried parsley
1 teaspoon dried lemon zest

Mix and set aside.

14- to 16-ounce package small or “salad”  shrimp
3 tablespoons vegetable oil
Medium onion, diced
1 tablespoon minced garlic
1 teaspoon dried, crumbled oregano
2 medium Roma tomatoes, diced and drained
32-ounce carton chicken broth
1/4 cup dry white wine (optional)
12-ounce package small pasta shells
Salt, pepper to taste

    Thaw and drain shrimp. Set aside.  In a large skillet, sizzle onion in hot oil, gradually stirring in garlic until softened. Stir in oregano, tomato and 3 1/4 cups of broth OR 3 cups broth and 1/4 cup dry white wine.
     Bring to a boil and stir in shells. Cover, reduce heat and cook until pasta is tender. Stir in more broth if you wish, heat, then stir in shrimp to cook through. Just before serving, fold in crumb mix.  OR plate each portion in a shallow soup plate and sprinkle the top with crumb mix. Serve with more crackers or chunks of bread. Serves 6.  

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