Blog copyright Janet Groene 2024. This free blog is created for cruising liveaboards on a shoestring budget. If you choose to support it with a voluntary, anonymous subscription, send $10 a year via Paypal to Janetgroene at yahoo.com
For ten happily houseless years I lived on board a 29-foot sloop in winter and a 21-foot diesel camper in summer. My late husband and I were constantly on the go, making a living as travel writers. Our many books include How to Live Aboard a Boat and Dressing Ship, both published by Hearst Books.
Scroll down to my bio at https://FarleyHalladay.blogspot.com
Galley Recipe of the Week
Bean ‘n Bully Beef Shepherd’s Pie
Make mashed potatoes from scratch or find readymade mashed potatoes in supermarkets. Corned beef aka bully beef, is very salty, so use low sodium everything else. To serve a larger crew, double up on the beans, onion and potatoes. A little corned beef goes a long way.
1 tablespoon vegetable oil
Large onion, diced fine
1 tablespoon Worcestershire sauce
15-ounce can of kidney beans, undrained
1 can condensed cream of tomato soup
Small can evaporated milk
Water
1 tub of ready-made mashed potatoes (14 to 16 ounces) OR
2 or or more cups prepared mashed potatoes
Melted butter
In a large skillet, fry out corned beef in hot oil, breaking it up and gradually stirring in onion. Cover and reduce heat. While this cooks over low heat, add water to evaporated milk to make one cup. Whisk soup, liquid and Worcestershire sauce.
Stir soup mixture into meat mixture. Fold in beans. Dot the top with small mounds of mashed potato and smooth it to make an even layer. Drizzle with melted butter. Cover and heat through. Serves 6.
Farley Halladay is a 50-ish widow whose husband died in an unexplained fall from the mainmast. She's now in Florida, operating a charterboat booking agency online while caregiving, cooking her favorite galley recipes and solving crimes with the help of her dog, Scuppers, and her wacky friends. If you love cozy mysteries with a salty setting, light up your e-reader tonight with Book 4 of the Yacht Yenta series.
April Avenger is available for Kindle, Nook. Google Play and most other ebook formats. https://amzn.to/3EKgaoP
Pantry Recipe of the Week
No fresh foods are needed for the recipes in this regular feature. Use 'em if you got 'em, of course but these recipes inspire foods to keep in your stand-by pantry.
Creamy Sweet Potato
Soup for One
1 cup cold water
1/3 cup nonfat dry milk
½ teaspoon cornstarch
1/2 t. curry powder
1 teaspoon powdered bouillon (vegetable, chicken or beef)
1 jar or pouch pureed carrot baby food (4 ounces)
1 jar or pouch pureed sweet potato baby food (4 ounces)
Stir dry milk, curry powder and cornstarch into cold water. Heat and stir in bouillon to dissolve. Stir in baby foods. Heat, stirring until It thickens. It’s smooth enough to drink from a mug, or sprinkle with oyster crackers and spoon it from a bowl. Makes about 2 cups soup.
See news from the boating world from Farley Halladay at https://FarleyHalladay.blogspot.com
SURVIVAL FOOD HANDBOOK SAVES THE DAY when you're out of fresh food. Whether it's fridge failure or you're broke or quarantined or weathered in, it's a guide to provisioning information, lists, tips and recipes made solely with stowed foods available from supermarkets. Create a standby pantry with familiar, affordable staples. Even on a day cruise in a small boat, extra rations are a lifesaving must-have.
Kindle or paperback, it's a great gift idea for yourself or a friend. https://amzn.to/3mIfryC
Tips for the Galley Chef
* Make curry butter. Melt 2 sticks butter with a tablespoon of curry powder. Put in a bowl or other mold and chill. Melt over vegetables, in soups, on steaks.
* Store-bought shortcake cakes make great last-minute desserts. Fill with mandarin oranges sauced with orange flavored yogurt, or instant chocolate pudding and whipped topping, or chunky applesauce drizzled with hazelnut coffee creamer.
* Make a quick loaf of bread in the slow cooker. Whisk 2 eggs with a cup of sour cream, ½ cup sugar, 1 cup milk and a teaspoon vanilla or orange extract. Fold in 3 cups biscuit mix and ½ cup raisins. Combine but do not over-beat. Put in a greased cooker sprinkled with cornmeal. Bake on High 2 hours or until it tests done with a toothpick. Top will not brown. Turn it out on the cutting board brown side up.
* Don’t toss leftover egg yolks. Cover with two tablespoons salad oil and keep cold up to three days. Enrich cookie dough, pancake batter, pound cake with an extra yolk or two.
What's new in the waters of the world? See boating and sialing tidbits from around the world at https://FarleyHalladay.blogspot.com
Skillet Meal of the Week
Aloha Hash
14-ounce smoked sausage such as kielbasa, sliced or chopped
1 tablespoon vegetable oil
Small can pineapple tidbits with juice
Slivered green pepper, cherry tomatoes ad lib
2 to 3 packets, 8 ounces each, ready-to-serve rice
1/3 cup shredded coconut
1/3 cup (or more to taste) crisp Chinese noodles
Soy sauce
Sizzle sausage in hot oil. Combine remaining ingredients except crisp noodles and spread over pan. Cover and cook over low-medium heat until heated throughout. Just before serving, fold in crisp noodles. Pass the soy sauce. Serves 4 to 6.
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