Friday, August 26, 2022

Boat Cooks Like Easy Recipes

Blog copyright Janet Groene 2022. To date this blog has had more than 83K views.  To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com


Do you love river cruising in Europe? Now the longest cruise yet gives you seven rivers for 49 days, all on one luxury ship.  See https://farleyhalladay.blogspot.com 

 

 



PANTRY RECIPE OF THE WEEK
   
Each week Janet Groene, author of books including Survival Food Handbook, The Galley Book and Cooking on the Go, develops a recipe using no fresh ingredients. They’re ideal for voyaging, emergencies or just convenience. Substitute fresh ingredients, of course, if you have them on hand. When you’re out of fresh food–and that can happen when you least expect it–rely on these recipes to make structured meals. 

Gourmet, no. Life sustaining, yes.

Calcutta Curry  for Two
2 tablespoons olive oil
1 tablespoon curry powder
10- to 12-ounce can chunk chicken, cut up
1/4 cup dried diced onions
14.5-ounce can diced tomatoes with green peppers
1 chicken bouillon cube
1 cup water
½ cup raw rice

Suggested garnishes: shredded coconut, chutney, yogurt,  chopped peanuts, raisins, mandarin orange sections. 

 


    Heat oil and stir in the curry powder until fragrant. Stir in chicken, tomatoes,   bouillon and water. Bring to a boil, stir in rice,  cover and reduce heat. Cook tightly covered and without stirring 20 minutes.  Stir and serve. Makes 2 portions. 


    Solar cooker method: Assemble as above, adding rice after liquids are very hot.
    Pressure cooker method: Assemble as above and bring to full pressure for 1 minute for white rice, 5 minutes for brown rice. Let pressure normalize on its own. Do not quick-cool.
    Slow Cooker method: Warm oil in the cooker and stir in curry, then add remaining ingredients. Cook  2 hours on High or  3 hours on Low. 

 

Survival Food Handbook is a prepper book for boaters and campers who have limited stowage space. This isn’t about sealed lifeboat foods that we hope never to use. It’s about a handy  backup pantry of familiar, affordable supermarket staples. Also covered are fridge failure, water shortage, alternate stoves, portions, nutrition, provision lists, more. Kindle or paperback.    https://amzn.to/3mIfryC

 

 

 


Tips for the Galley Cook

    * Use a pillow case or sham for storing tea towels for the galley. It keeps  them clean and handy and washes as easily as a tea towel too.

    * Okra is also a thickening agent. Use trimmed, chopped okra to thicken soups, stews, sloppy joe.


    * Buy or make a sturdy  canvas clothespin bag to hang anywhere as you work around the boat or deck. It can hold galley gadgets, extra towels, paper goods, cleaning rags, toys, what have you. Wash it again and again for years of use.

    * Combine a brick of cream cheese with an equal amount of marshmallow cream and serve as a dip for apple slices.

 
Galley Recipe of the Week
Meatball Puff

    The egg mixture cooks to a noodle-like starch surrounding the meatballs.

 

 

14- to 16-ounce bag of meatballs, thawed

2 tablespoons butter
3 eggs
1 ½ cups milk
1 ½ cups flour
½ teaspoon each salt, pepper, nutmeg
3 tablespoons canola oil
Ketchup for serving?


    Set the oven for 400 degrees. Melt butter in a baking dish and arrange meatballs in it.  Heat in the oven while you whisk eggs, milk flour, seasonings and oil thoroughly. Pour batter into  hot pan over the meatballs and bake 15-20 minutes or until puffy and golden. Puff will collapse.  Pass the ketchup. Serves 4 to 6.

Stove-top Method: Melt butter in a heavy Dutch oven. Assemble as described, cover and cook over medium flame until browned on bottom and sides and set in the middle.

Foil Recipe of the Week
    Foil-wrapped meals can be cooked on the grill, in the galley oven or over medium heat in a covered Dutch oven.

Carrot Crowned Swordfish

14-ounce package coarsely shredded carrots
2 tablespoons salted butter
½ teaspoon dried dillweed
1/3 cup orange marmalade
1 teaspoon prepared horseradish

4 portions swordfish steak
Olive oil
Salt, pepper


    Saute carrots in butter until tender and sprinkle with dillweed.  Fold in marmalade and horseradish. Set aside.
    Lay out four pieces of foil and  butter centers. Put a piece of swordfish on butter and pile carrot mixture on top. Bring up corners of foil and twist to form a “kiss”. This forms a handle. 



 

Place over grill, fish side down,   and cook just until fish is flaky and carrots heated through. Time will depend on thickness of the fish.
    Be cautious when opening foil. Steam is scalding.
Cook’s note: The new quick-read food thermometers let you monitor cooking right through the foil.  USDA recommended safe  temperature for cooked fish is 145 degrees.

Use probe through the foil

      

        SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
 


No comments: