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Galley Recipe of the Week
Hungarian Bean Soup
This steamy soup will warm up you liveaboards who are wintering in cold climates. Many of the ingredients contain salt, so don’t add more. Pass salt and pepper at the table.
1 can kidney beans
1 can diced tomatoes
32-ounce carton chicken broth
12-ounce package kielbasa, chopped fine
2 carrots, peeled and cut in small dice
Medium turnip, peeled and cut in small dice
Medium green pepper, seeded and chopped
1 tablespoon minced garlic
1/3 cup flour
1 cup water
Sour cream
Rinse and drain beans. Put tomatoes, 3 cups of the broth, kielbasa, carrots, turnip, green pepper and garlic in a pot. Bring to a boil, cover, reduce heat and simmer until vegetables are tender. Stir in beans. In a bowl mix remaining cup of broth and a cup of cold water and whisk in flour. Quickly stir into simmering soup until it thickens. If it's too thick, thin with water, white wine or broth.
Stir in sour cream to taste or ladle into bowls and top with a mound of sour cream. Good with caraway rye rolls. Serves 6.
Pantry Recipe of the Week
Pantry recipes that call for no fresh ingredients at all are meant for convenience and sometimes for emergencies. In heavy weather this comfort food throws together in minutes. There is no substitute for the chicken gumbo soup. I keep a few cans on hand just for this recipe.
Souper Chicken and Rice
1 can condensed chicken and rice soup
1 can condensed chicken gumbo soup
2 to 3 soup cans water
10-ounce can chunk chicken, broken up
Small can mushroom pieces, drained
1 1/2 cups instant rice
Bring soup, chicken with any juices, mushrooms and 2 cups water to a boil. Stir in instant rice. Cover and let stand 7 to 10 minutes until rice is soft. Add water if soup is too thick. Heat. Stir and serve. Serves 6.
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Skillet Recipe of the Week
Spicy Skillet Winter Stew
1/4 cup olive oil
2 cups diced hard squash such as butternut
1 can of whole kernel corn, drained
Large onion
1 tablespoon minced garlic
2 jalapeno peppers, seeded and chopped fine
1 teaspoon chili powder
1 can diced tomatoes
1 can Great Northern or other large while beans, drained and rinsed
Salt, pepper to taste
Heat oil in a large skillet and brown squash and corn, gradually stirring in onion, garlic and peppers over high heat. Stir in chili powder, then diced tomatoes. Cover, reduce heat and simmer until squash and peppers are tender.
Stir in beans and heat through. Adjust seasonings and serve in soup plates.
Tips for the Boat Cook
* Boil a big pot of sweet potatoes or heat up a can of sweet potatoes in juice. Mash coarsely, adding powdered orange gelatin dessert mix to taste. Cover and let steep for a few minutes.
* Don’t toss leftover egg yolks. Cover with vegetable oil and keep cold up to three days. Enrich cookie dough, pancake batter, pound cake with an extra yoke or two.
* An old Navy cook makes hash with meat, potatoes and beaten eggs. When eggs are set, he folds in a generous handful of crushed soda crackers. Serve at once while crackers are crispy.
* Make stuffed tomatoes as a side dish or a vegetarian main dish. Fill with sauteed mushrooms, buttered bread crumbs and beaten egg. Bake or poach until egg sets.
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