Let's Eat on the Boat! Big Recipes, Small Boats

 Copyright Janet Groene 2024. To ask about placing your ad on all six Groene sites for one year, one small price, email janetgroene@yahoo.com

 

Galley Recipe of the Week
Deep Sea Steamed Dumplings
    One burner and one pot to wash! Add puffy dumplings to a soup meal and you have a  feast. 

    
3 cans condensed Manhattan style clam chowder
3 cans water
Small can V8 juice AND/OR
Small bottle clam juice
1 ½ cups biscuit mix
½ teaspoon sweet paprika
1 teaspoon dried parsley flakes
Milk or water
Small can clams, picked over to remove any shell bits

    In a large saucepan mix soup, water and juice including juice from canned clams. Bring to an active simmer, not a hard boil. Mix paprika and parsley flakes into biscuit mix and add milk or water to make a thick dough.  Fold in drained clams.  
    Drop dough by teaspoons into simmering chowder and cook 10 minutes uncovered, then 10 minutes tightly covered.  Serve at once. Makes 5 to 6 portions. 

 

SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There and out of fresh provisions.  It's written just for sailors and campers who have limited storage space.

 Whether it's fridge failure, or you're broke,  or quarantined or weathered in, stuff happens. See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets (not those expensive  doomsday rations) .  Create a three-day standby pantry for your home, boat, cabin or camper with familiar, affordable staples.

Kindle or paperback, it's a great gift idea for yourself or a friend.  https://amzn.to/3mIfryC 

 

 BONUS RECIPE
Creamy Baked Fish

6 portions fish fillets
1 cup sour cream
½ teaspoon each salt and hot sauce
1 tablespoon sweet paprika
1/4 cup freshly grated Parmesan cheese
1/3 to ½ cup fine cracker crumbs
½ stick butter, melted

     Preheat the oven to 350 F. Arrange a layer of fillets in a generously buttered baking pan. Whisk sour cream, hot sauce, paprika and Parmesan and spread over fillets. Sprinkle with  cracker crumbs and drizzle with melted butter. Bake 20-30 minutes until fish flakes nicely. (Time depends on thickness of the fillets.) Serves 6. 

 

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READY FOR A LAND CRUISE? 

Walk to downtown Palm Springs, California restaurants and smart shops from your RV site at the Happy Traveler RV Park. Hike scenic trails in the surrounding mountains. Laze by the shimmering pool. Soak in the spa. Summer is family time.  In summer it's family friendly. Starting November 1 the resort is adults only. Bonus points: the night manager speaks most Scandinavian languages. The calendar is packed with parties and special events. Call (760) 325-8518 or email happytrav@hotmail.com/ 

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    For news, views and cues about all things boating, cruising, cooking aboard and living aboard see https://farleyhalladay.com   Farley is the salty  Yacht Yenta, a fictional sailor, now widowed, who solves mysteries ashore and lives vicariously at sea through her online charterboat booking business.

Tips for the Galley Chef

    * Toss 2 cups of cauliflower “rice” with 2 tablespoons flour and ½ t. salt. Add 1  beaten egg. Fry as for pancakes. Serves two.

    * Make a different icebox pie each time. Make crumbs from different cookies, wafers, graham crackers, pretzels. To  2 cups crumbs add 1/4 cup each melted butter and brown sugar.  each. Press into pie plate and chill. Add filling o your choice. Chill.   

    * Before rolling out pizza dough, gently knead in grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil and/ or shredded coconut (for ham and pineapple pizza)  just until well distributed.

    * Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender. 

 

APRIL SHOWERS BRING 

MYSTERY MURDERS
     Curl up in your bunk 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   

 

Pantry Recipe of the Week
Mixed Bean Soup
    Gourmet? No, but our Pantry Recipe feature is a way to make a real  meal in a short-term emergency such as fridge failure, quarantine or mandatory evacuation, using only shelf-stable supplies. Let these recipes inspire your provisioning list for a stand-by pantry.   

 

 
2 cans different beans (such as kidney, navy, pinto, lima, etc., drained and rinsed
1 can mixed vegetables
2 cups water
1/4 cup dried diced onions
14.5-ounce can diced tomatoes
2 bouillon cubes (beef chicken or vegetable)
Small can chunk ham, chicken or turkey, broken up
Freshly ground black pepper to taste
Optional: 1/4 cup rice and/or 1 can evaporated milk

    Bring everything but the evaporated milk to a low boil. Cover and simmer over reduced heat until everything is tender. Turn off heat and add evaporated milk if using.  If soup is too thick, add water or broth. If it’s too thin, stir in potato flakes over medium heat,  one tablespoon at a time, allowing a minute or two for thickening before adding more. 

 

Check out Janet Groene's featherweight Thumbnail Recipe of the Week each Friday. You put some stuff in a little plastic bag, take it to the boat,  add fire and more stuff, and it's a whole meal https://campandrvcook.blogspot.com

    SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
 

 

 

 

 

 

 

Skillet Meal of the Week
Fajita & Rice Skillet

One burner, one big meal.  

 

 
12 to 16 ounces beef or chicken  for fajitas
1 tablespoon vegetable oil
Medium onion, diced
Medium green pepper, diced
1 cup water
1 teaspoon or 1 cube beef bouillon
1 tablespoon chili powder
2 cups ready-to-serve rice

15-ounce can red beans or pinto beans, drained and rinsed
Garnishes: sour cream. grated cheese, diced avocado, minced cilantro or sliced scallions

    Brown the meat in hot oil, gradually stirring in onion and pepper. Add remaining ingredients, stirring to mix well and dissolve bouillon. Bring to a boil until  liquid is absorbed. Serve with one or more garnishes. Serves 4 to 6.

City Chicken Drumsticks

    Serve them hot from the skillet or or oven, or make these finger-lickin’ chicken treats ahead and wrap each in foil for easy warm-up later. See instructions for oven or fry pan cooking. I wear disposable kitchen gloves for mixing messy ingredients job like these.

 

2  pounds ground chicken
1 egg
Small onion, chopped fine
1 teaspoon minced garlic
2 tablespoon Dijon mustard
10-ounce jar of apricot preserves

About 2 cups seasoned bread crumbs
16  6-inch wood skewers or popsicle sticks
Oil for frying or pan spray for baking

    Thoroughly mix chicken, egg, onion, garlic, mustard and apricot preserves. Divide into 16 portions. Mold each portion around the end of a  skewer or popsicle stick to create a drumstick.
    Holding the bare end of the stick,  roll  in bread crumbs, pressing crumbs to adhere.  Fry in hot oil until firm and crusty. For oven baking, arrange on nonstick foil, spray with pan spray and bake at 400 degrees until chicken is firm and crusty. (For food safety, ground chicken should be cooked to a temperature of 165-170 F.) Serve two or three per person.

BONUS RECIPE
Recovery Sauce
    To adapt an old joke, it’s said that doctors bury their mistakes and boat cooks cover theirs with mayonnaise. Here is a warm, tangy and showy sauce that can turn a so-so omelet, over-cooked vegetable or dry chop into a gourmet dish.

1 packet country gravy mix
2 cups cold water or milk
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish

    Prepare country gravy according to package directions and stir in Worcestershire sauce and horseradish. Spoon warm sauce over almost any bland dish.