Friday, November 4, 2022

Boating Meals Ashore and Afloat

Blog copyright 2022 Janet Groene. To support free Groene blogs with a voluntary $8 subscription for one year, use your Paypal account to janetgroene at yahoo.com. 

 


 

WHERE ARE ALL THE CHRISTMAS BOAT PARADES AROUND THE WORLD? See regular UPDATES  AT HTTPS://FARLEYHALLADAY.BLOGSPOT.COM

 


GALLEY RECIPE OF THE WEEK
Cranberry Crunch ‘n Kielbasa 

 14-ounce piece of kielbasa, cut in bite size
Large onion, diced
1 tablespoon minced garlic
2 tablespoons vegetable oil
2 cups raw cranberries
1 can apple pie filling
1/3 cup brown sugar
1 cup water

    Cook sausage, garlic and onion in hot oil until onion is crisp-tender and brown bits form. Over medium heat, stir in cranberries, apple pie filling, 1/3 cup brown sugar and water. Cook until cranberries pop open. 

 

 


 



2/3 stick butter
2 cups minute oats
2 tablespoons brown sugar
½ cup broken pecans

    In a nonstick skillet, melt butter and stir-fry oats, sugar and pecans until toasty. Spoon cranberry mixture onto soup plates and top with oat mixture. Serves 6. 

Alternate: Omit oats and serve over cooked rice, wheat berries, oat groats or barley. 



PANTRY RECIPE OF THE WEEK

 
    Each week we provide a recipe that requires no fresh ingredients. Use what you have, of course, but these recipes help plan your provision list and they can save your neck in  emergencies or hard times.See Survival Food Handbook for a complete guide to stocking a prepper pantry on a boat with limited space.    https://amzn.to/3mIfryC

 

 

 

 

 


Cattle Ranch Beans


1 can each pork ‘n beans, green lima beans and kidney beans
1 can diced tomatoes with chilies (such as Rotel)
2 tablespoons diced dried onions
1 teaspoon dried garlic granules
14-ounce bottle ketchup
Optional: Add any canned meat such as chunk chicken, chunk ham, roast beef in gravy, sliced Vienna sausages. 


    Use pork ‘n beans and limas undrained. Drain and rinse kidney beans. Put everything in a pot. Cover and simmer over low heat, stirring occasionally,  until dried onions are plump and flavors are blended. Serve as is or spoon  over rice. 

 

 



HAVE YOU HEARD ABOUT SMELLY PROOF BAGS?
    After seeing them on Shark Tank, I couldn’t wait to get a supply of these reusable storage bags for boating, camping and travel. They range in size from 2 X 2 inches for spices and pills to the BIG 24 X 30-inch size for fish, bait,  smelly laundry. They keep scents in and oxygen out, so foods stay fresh longer.
    Living in close quarters,  we can get grossed out on strong scents such as bananas, tuna sandwiches, garbage, dirty socks, diapers. These incredible bags keep things dry, separate and stink-proof. They are tough, washable for re-use and recyclable.  They come in a number of styles and finishes (black, clear, heavy duty), in a child resistant model and also in foil for the ultimate barrier. All have the unique SmellGuard Barrier Technology. They are not for cooking use and should not be boiled or heated above 190 degrees.
    I order mine at (866) 515-9622.



Pronto Pinto Potage
    Carrying canned beans versus dried beans is a trade-off.  Bring some of each. Dried beans are cheaper and compact to carry but it takes water, time and fuel to cook them. Canned beans take up more space but are ready to eat straight out of the can if necessary.  When the fridge fails, everything needed for this dish is in your standby food locker.  

 

5-ounce can smoked chunk ham, with juice
2 tablespoons vegetable oil
1 tablespoon powdered chicken bouillon
1 ½ cups water
1/4 cup diced dried onions
2 cans, 15 ounces each, pinto beans
15-ounce can diced potatoes, drained
15-ounce can diced carrots, drained
½ teaspoon dried crumbled thyme
Salt, pepper to taste


    Break up the ham with a fork. Drain juice into a measuring cup and brown ham in hot oil in a large saucepan. Add water to the juice to make a total of 1 ½ cups. Add liquid, bouillon and onions to the pot. Cover, reduce heat and simmer 5 to 10 minutes to soften onion. Stir in pinto beans, potatoes, carrots and thyme.
    Bring to a boil, cover, reduce heat and simmer a few minutes to blend flavors. Serves 4-6. 

BONUS RECIPE

Bully Beef Sandwiches
    Long the sailor’s best friend, canned corned beef is livelier when it’s mixed with crunchy, tangy coleslaw. Make your own coleslaw or choose from the  deli department. 

 

Break up corned beef as fine as possible
 12-ounce can corned beef
1 pint your favorite deli coleslaw
1/4 cup pickle relish
1 tablespoon horseradish
2 tablespoons your favorite gourmet mustard
Mayonnaise to taste


    Scrape any visible fat from corned beef. Use a fork to break up corned beef in a bowl. Stir in coleslaw, relish, horseradish and mustard. Add additional mayonnaise if needed to make a creamy sandwich filling.
    Using buttered bread or buns, make 9 to 10 sandwiches. Wrap and keep cold.


Tips for the Galley Chef

    * Canned corned beef is the cruising sailor’s eternal friend.  Make a one-pot Boiled Dinner  for up to a dozen people. Put corned beef, potatoes and cabbage wedges in a large pot.  Cover with water and boil until potatoes and cabbage are tender. Stir in 1 tablespoon ground ginger and 2-3 packets low-sodium beef bouillon.Stir to break up corned beef and heat through.  Pass the pepper mill. 

* Make rice "pancakes". Whisk 2 eggs with 2 T. flour and 1 t. salt. Fold in 3 cups cooked rice. Fry in butter as for pancakes. Serve sweet with applesauce or maple syrup or savory topped with creamed chicken. 

    * Heat 2 T. each dry mustard and water. Add 1/2 cup soy sauce, 1 T. minced garlic, 2 T. vegetable oil, 1/3 c. peanut butter. When hot and smooth, fold in 1 lb. thawed chicken nuggets. Heat. Serve over rice.

 *  Broil large mushroom caps and cover with creamed eggs for breakfast. 

 


Farley Halladay has a sailor's mouth,a widow's grief, a caregiver's heart and a kickass knack for crime solving ashore and at sea. The Yacht Yenta series of cozy mysteries ranges from January Justice to June Jeopardy. Read them all, in any order. For Kindle, Google Play, Nook and other e-formats. https://amzn.to/3GXjSxA

 

 


CRUISING RECIPE OF THE WEEK
Love Apple Cake

    This moist,  nutritious cake travels well, needs no frosting and keeps for a week or more in your reefer. Believing that tomatoes have aphrodisiac  qualities, the French called them Pommes d’Amour, or Love Apples.

    Grease a tube pan and set the oven to 350 degrees.

 

 

28-ounce can diced tomatoes
1 cup raisins
1 stick butter
2 cups sugar
    Bring to a boil, stirring until sugar dissolves. Set aside to let raisins get plump. Cool to lukewarm. 

 

 2 eggs
2 teaspoons vanilla extract
2 teaspoons each cinnamon and baking soda
1 teaspoon salt
2 ½ cups flour

Medium red apple, cored and diced
1 cup broken walnuts or pecans


    Beat eggs with vanilla, then gradually beat in dry ingredients alternately with the tomato mixture.  Fold in apple and nuts last. Bake at 350 degrees 1 hour or until it tests done with a cake tester. Remove from the pan, cool completely, slice and wrap individually. Freeze for future cruises or keep in the fridge up to a week. Serve at “room” temperature or serve it warm with vanilla sauce. 




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