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See worldwide sailing news, cues and views including the 2024 Scottish Tradiitional Boat Festival in June at https://farleyhalladay.blogspot.com
Galley Recipe of the Week
GREEN SEAS HOT DISH
Make this creamy, one-burner dish with cream of chicken, mushroom or celery soup or a mixture.
About 18 soft corn 6-inch tortillas
20-ounce package ground beef, pork or turkey
Medium onion, diced
1 tablespoon minced garlic
2 cans condensed cream of something soup
13-ounce can evaporated milk
1/3 cup tequila
2 cans diced green chilies, well drained
10-ounce brick of cheese such as Monterey Jack, grated
Hot sauce (Optional)
Stack tortillas and use scissors to cut them in quarters or eighths. Set aside. In a large skillet, brown ground meat with onion and garlic. Cover and let simmer over low heat to soften onion. Spoon away any excess fat.
In a bowl whisk soups, evaporated milk and tequila. Fold into the meat mixture with the chilies and tortilla pieces. Cover and cook over low-medium heat 10-15 minutes. Fold in part of the cheese until it melts. Save the rest to top the finished dish. Serves 6-8. Pass the hot sauce.
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
Pantry Recipe of the Week
This feature is about recipes made entirely from shelf-stable ingredients. When fresh food supplies are running low or when you are on a long passage or you arrive broken in a new port, rely on your pantry to provide provisions that are balanced, nutritious and crew-saving. Gourmet? No, but a well-thought stand-by pantry can fill in before you have to delve into those dreaded doomsday rations in the bilge.
Oil-Free Salad Dressing
When you're out of fresh vegetables, a tangy salad dressing can perk up canned vegetables such as artichokes, hearts of palm, water chestnuts and cut green beans.
Powdered pectin is a compact, light weight, natural product and a low-calorie thickener to use in dressings, sauces, smoothies and to make jams and jellies. It’s a good product to carry on board if you like to make jelly from native fruits found in your travels.
1 tablespoon powdered pectin
1 tablespoon sugar or equivalent
½ teaspoon each dried, crumbled basil, dried tarragon
1/4 teaspoon garlic salt
6-ounce can V-8 juice, regular or spicy
1/4 cup red wine vinegar
1-2 tablespoons pickle relish (optional)
Stir everything together and let stand one hour. Spoon over hot or cold vegetables, pasta, rice, grilled fish, etc. Leftovers should be refrigerated.
See more sailing news, cruise views and cues for cruising sailors , liveaboards, charters worldwide at https://farleyHalladay.blogspot.com
Tips for the Galley Chef
* 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 or vanilla or orange extract. Fold in 3 cups biscuit mix and ½ cup raisins. Combine well but do not over-beat. Put in greased cooker. Bake on High 2 hours.
* The next time you make French toast, make a double batch. Then dice the leftovers to make a breakfast strata the next day.
* Make shortcut stuffed cabbage. Wrap each limp cabbage leaf around a slice of deli corned beef. Roll up, place in skillet seam side down, cover with marinara sauce and heat until cabbage is tender. Serve over rice.
* Bake a batch of moist, fudgy brownies.When they are cool enough, form into balls and dip in melted chocolate to make truffles.
APRIL SHOWERS BRING
MYSTERY MURDERS
Curl up in your camper tonight with book 4 in the Yacht Yenta “cozy” mystery series, April Avenger by widow Farley Halladay. Once a sailor, Farley now operates an online boat booking business that lets her sail virtually all over the world. She shares her shortcut galley recipes throughout the books. As a grieving widow she is also a cook, caregiver and kickass crime solver. For Kindle, Nook, Google Play and most other ebook formats. https://amzn.to/3EKgaoP
Galley Recipe of the Week
Blue Cheese Tomatoes
Turn tomatoes into a rich side dish or vegetarian main course.
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| A little sugar aids browning |
About 3 pounds of ripe but still quite firm tomatoes
½ cup flour
1 teaspoon each pepper and salt
1 tablespoon packed brown sugar
1 stick butter and more if needed
1 cup heavy cream
4-ounce tub of crumbled blue cheese
Cut thin slices from the top and bottom of the tomatoes and discard. Cut tomatoes into thick slices. Mix flour, salt, pepper and brown sugar on a plate and dredge tomato slices. In a large skillet, melt some of the butter and fry tomatoes until brown and crusty, adding more butter as needed. Remove tomatoes to plates. Add any remaining butter to the pan with the cream and blue cheese. Stir just until it begins to boil. Pour over tomatoes. Serves 6 to 8.
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