Cruising Cooks on a Budget Go "Native"

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Galley Recipe of the Week
Dirty Rice

 

    In the old South, the help were given the gizzards, heart,  livers and other scraps from chickens  while the best parts stayed in the big house. These flavorful scraps were chopped fine, browned,  highly seasoned, bulked up with rice and called Dirty Rice.
    Local ground meat or sausage is your budget shortcut to this easy, delicious, one-pot soul food.

1 pound lean bulk sausage
Large onion, diced
Small green pepper, seeded and diced
2 to 3 ribs celery, chopped
1 cup long-grain rice
3 cups water
1 teaspoon powdered chicken bouillon (such as Knorr Pollo)
Died parsley flakes (or fresh if you have it)
Tabasco sauce or other local hot sauce

    Fry out the sausage, breaking it up fine. Gradually stir in vegetables over high heat. Stir in rice to coat while scraping up pan drippings.  Add water and bouillon. Bring to a boil, cover, reduce heat and cook over low-medium heat 20-3 minutes  until rice is plump and tender.
    Fold in parsley or sprinkle it on top. Pass the Tabasco. Serves 4 to 6. Leftovers freeze well.

Read more about the world of boating, cruising and living aboard at https://farleyhalladay.blogspot.com 

Pantry Recipe of the Week

 

 
    Canned and packaged foods are good boating insurance. Even a day sail can turn into a longer-than-planned, hungry and even life-threatening adventure. For a book on provisioning a boat with familiar, affordable pantry foods from the supermarket see Survival Food Handbook, published by International Marine division of McGraw-Hill.   http://amzn.to/1WdYqbe

 

 

 

“Pork”and Sauerkraut

    Canned pork lunch meat such as Spam is affordable, easily available and quick to prepare as a one-pot meal. Tweak these amounts according to the size and tastes of your crew.  

Add a grated carrot for color

1 can sauerkraut, drained and rinsed

 teaspoon sugar
1 can pork luncheon meat such as Spam
1 cup dark beer or ale
1 tablespoon caraway seeds (optional)
1 or 2 cans small whole potatoes, drained, rinsed and cut up

    Put drained, rinsed sauerkraut in a pan and sprinkle with sugar. Let stand 10 minutes or so to dissolve sugar. Dice Spam or shred on the large holes of a grater. Add to the pot with the  beer or ale, caraway seeds and potatoes. Cover and bring to a boil. Stir, cover, reduce heat and simmer to blend flavors. Serves 4.

Cook’s note: Spam shreds easier if chilled first. Shredded, it’s also a good cold when mixed with mayonnaise and celery as a substitute for ham salad. 

 

LAUGH AND CRY WITH WIDOW

 FARLEY HALLADAY, THE YACHT YENTA 

 

After her husband died in a fall from the mainmast of their ketch, Farley moved to Florida where she grieves,  has an online charterboat business, is caregiver to an elderly U.S. Navy SEAL and solves crimes. The Yacht Yenta "cozy" ebook series for Kindle, Nook, Google Play and other ebook formats, is now six, ranging from January Justice to June Jeopardy. Start anywhere in the series. You'll want to read them all. Here's February FELONY

https://amzn.to/3bB5XPh

Stovetop “Butternut” Bake
    This vegetarian recipe works best with regular bread stuffing,  not the cornbread variety. Instead of canned pumpkin, it can also be made with two cups cooked, mashed native “pumpkin” (local squash have many names). They are found around the world in many sizes, shapes and colors.

1 stick butter
2 eggs
1 can pureed pumpkin
1 can condensed cream of celery soup
1 cup (8-ounce tub) sour cream
1 cup water or broth
½ teaspoon each salt, pepper
Small onion, grated or chopped very fine chopped
1 box seasoned  stuffing mix


Generously butter a large, heavy skillet or Dutch oven. Melt the rest of the stick. In a bowl whisk eggs,  pumpkin, soup, sour cream,  water or broth, onion and seasonings including the flavor packet, if any, from the stuffing mix.  Fold in stuffing mix and spread in the skillet.  Drizzle with melted butter. Cover and cook over low-medium heat until it’s puffy, set and crusty on bottom and sides. Serve out of the skillet or turn out on a cutting board , crusty side up, and serve in wedges.  

Skillet Recipe of the Week
Lemony Beef ‘n Beans

 
1 lemon, very thinly sliced
1/4 cup sugar
    
3-pound boneless pot roast
1 packet dry onion soup mix
1 cup water
2 cans white beans, drained and rinsed
1 can kidney beans, drained and rinsed
Minced parsley or dried parsley flakes

    Remove any seeds from lemon slices and sprinkle with sugar. Set aside.  A juicy glaze will form.
    In a large skillet, brown the pot roast. Sprinkle with onion soup mix. Add water, cover and cook 30 minutes, adding more water if needed. Cover roast with beans and arrange lemons over the beans. Cover and simmer another 15 minutes or until roast is tender.
    Spread beans and lemons on plates. Cover with sliced meat and pan juices. Shower with minced parsley. Serves 6. 

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Are you a boater who camps or a camper with a boat? See Janet Groene's online reads at RV travel covering a ton of different grips and gripes on travel and camping. 

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