Blog copyright Janet groene 2023. To ask about placing your ad on all six Groene traveler-related sites for one year, one low rate, email janetgroene at yahoo.com
Where is your flag flying? Everyone eats, so let’s make it easy on the galley cook with these shortcut recipes. Like what you see? Please forward to your friends.
Galley Recipe of the Week
South in Yo' Mouth Okra
Do you hate okra? I thought I did too, but this recipe changed my mind about a reviled vegetable. It's found in the southern US and in some ports when world cruising.
1 pound okra
1 teaspoon each sugar, pepper, salt
1/4 cup egg white
1 cup biscuit mix
1 cup broken pecans
Oil for frying
Trim fresh okra pods and slice ½ inch thick. Toss with salt, pepper and sugar and let stand about 15 minutes. Stir okra into beaten egg white and biscuit mix . Fold in pecans. Heat an inch of oil to very hot, about 375 degrees and fry okra mixture by the small scoop (in batches) until crisp and golden. Remove to paper toweling. Serve hot. Makes 3-4 main dish vegetarian portions, 4-6 side dish portions and is also a good cocktail finger food when made in small popper size balls..
Pantry Recipe of the Week
An ample pantry is the best insurance at sea and at the dock. Each week we present a recipe that is made entirely from pantry ingredients. See my book devoted to emergency galley needs and deeds. Survival Food Handbook, (International Marine Publishing), is a guide to shopping the supermarket for shelf-stable foods you can stow on board for every day or emergencies. http://amzn.to/1WdYqbe
Casbah Chickpea Stew
½ - 1 cup chopped, dried fruit e.g. apricots, apples or plums
1 teaspoon each cinnamon, sweet paprika
½ teaspoon each ground coriander and cumin
2 tablespoons dried, diced onion bits
1 teaspoon powdered garlic
6 cups water
4 chicken, beef or vegetable bouillon cubes
2 cans, 15 ounces each, undrained chickpeas (aka garbanzo beans)
15-ounce can mixed vegetables, drained (optional)
15-ounce can diced tomatoes with juice
Hot sauce (optional)
For a thicker stew, stir in dried potato flakes, one tablespoon at a time, 2-3 minutes apart, until stew is to taste.
Put everything in a pot, bring to a boil, cover and reduce heat. Simmer 20 to 30 minutes while flavors blend and dried fruit gets plump. Ladle into soup plates. Pass the hot sauce. Serves 6.
See more of Janet Groene’s shortcut recipes at http://www.campandrvcook.blogspot.com
Tips for the Boat Cook
* Use a fork to mix equal parts peanut (or other nut) butter and cream cheese to spread on toast, French toast, biscuits, pancakes.
* Stack tortillas, cut in wedges with scissors and fry in hot vegetable oil until crisp.
* For heavy weather serving, use deep 9 X 13-inch aluminum baking pans as serving trays. Each will hold a bowl, mug, silverware, napkin, roll or bread and a piece of fruit. They stack for easy storage.
* http://amzn.to/2oMUVN4 Make your own herb and spice mixes in these large gelatin capsules and simply drop into the hot pot.The capsule melts as you stir, releasing the spices into your dish. How handy is that to have a good supply of homemade spice blends on hand? Capsules keep herbs and spices fresh longer in damp sea air. Caution! Do not swallow.
* Fancy nut butters cost a fortune. Instead, finely chop high-priced cashews, pecans, macadamias, hazel nuts or pistachio nuts and fold into peanut butter.
Bonus Recipes
Reuben Flatbread
2 cups biscuit mix, regular or gluten free
Milk or water
12-ounce can corned beef
12-ounce package Swiss cheese, shredded
15-ounce can chopped sauerkraut, rinsed and well drained
1/3 cup Thousand Island dressing
Set the oven for 425 degrees. Spray a 9 X 13-inch baking pan. casserole. In a bowl, stir milk or water into biscuit mix to make very stiff dough. Use the back of wet spatula or spoon to spread press dough into the pan to make an even layer.
Scrape excess fat off corned beef and cut or shred it up into small pieces. Scatter evenly over dough and press in lightly. Arrange kraut over corned beef and sprinkle evenly with cheese. Drizzle with dressing.
Bake 25 minutes or until edges and bottom of of dough are golden brown. Let cool 5 minutes, then use a serrated knife to cut in 20 portions.
Alabammy Breakfast Casserole
Put a little South in your mouth by adding grits to the same ‘ol breakfast strata. Unlike many other breakfast casseroles, this one does not need to linger overnight.
Like most breakfast casseroles, variations can spread from here to Sunday. The basics of bread, eggs, milk and cheese remain the same. For this one, be sure to use instant grits. Regular grits won't cook this way.
8- to 10-ounce package fully cooked sausage patties or links
1 tablespoon vegetable oil
Green pepper, trimmed and diced
Small onion, finely diced
4 slices bread, buttered and diced
6 eggs
½ teaspoon each salt, pepper
2 cups milk
1 cup instant grits
1 cup grated cheese
Finely chop sausage and stir-fry in hot oil with pepper and onion. Spoon away excess fat. Butter a 9 X 13-inch baking dish and cover bottom with diced bread. Add sausage. In a bowl whisk eggs with milk and grits. Pour over casserole and bake at 350 degrees 45 minutes or until set as for custard. Sprinkle with cheese. When cheese melts, serve with a spoon or cool it until it's firm enough to cut in squares. . Serves 4 to 6.
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