Blog copyright Janet Groene 2024.
Skillet Meal of the Week
This easy-mix quiche makes its own crust.
Skillet Quiche
6 slices bacon, cut up
Medium onion, diced
1 cup bits of vegetables such as broccoli or cauliflower
1 ½ cups milk
4 eggs
½ teaspoon each salt, pepper, ground nutmeg
½ cup biscuit mix
1 cup grated mild cheese such as Swiss or Gruyere
In a skillet, fry out bacon, gradually stirring in onion and vegetables
until crisp-tender. When becon bits are crisp, remove skillet from
heat. Transfer bacon and vegetables to paper toweling, leaving drippings
in the skillet.
In a bowl whisk eggs, milk and seasonings until
light and smooth. Whisk in biscuit mix.
Return skillet and bacon
drippings to the heat. Pour in the egg mixture. Add bacon bits and
vegetables. Cover skillet and cook over medium heat until quiche is
puffy and firm. Serves 4 to 6.
Marina Potluck Recipe of the Week
Quick “Dirty” Rice
Dirty Rice is a soul food favorite that is traditionally made with giblets such as heart, liver and gizzard. Here is our shortcut version. It’s usually made quite spicy but we prefer to provide hot sauce at the table. This recipe is easily multiplied.
2 slices thick bacon, cut up
1 pound boneless chicken, cut in small bits
1 tablespoon minced garlic
2 ribs celery, diced
Large onion, diced
Medium green pepper, diced
1 tablespoon powdered chicken bouillon
1 tablespoon dried, crumbled oregano
3 1/4 cups water
3 cups instant white rice
In a large skillet or saucepan fry out the bacon. When the fat renders, keep stir-frying as you add the chicken. Keep stir-frying to add garlic, celery, onion and green pepper. Add water and bouillon.
Bring to a boil, cover and reduce heat. Cover and simmer over low heat until chicken bits and vegetables are very tender. Stir oregano and instant rice into the hot mixture. Cover and set aside to steep according to package directions. Serves 8.
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Cook’s note: To make this a vegetarian dish, omit bacon. Finely chop one or two unpeeled small eggplants and saute briefly in olive oil. Proceed, using vegetable broth or bouillon. The small flecks of eggplant provide the “dirt” in dirty rice.
PANTRY RECIPE OF THE WEEK
Carro-tropic Salad
Here’s an emergency recipe. All ingredients keep in the pantry for days, even weeks, until you need a fill-in dish in a hurry.
2 cans, 15 ounces each, julienne carrots
2 teaspoons vinegar
1 teaspoon sugar or equivalent
8-ounce can crushed pineapple
1 cup shredded coconut
½ cups raisins
1/4 cup French dressing or other bottled sweet salad dressing
Drain carrots well and toss with vinegar and sugar. Drain pineapple. Fold everything together with enough dressing to moisten. Serves 5 to 6.
Cook’s note: For an adult meal, heat 1/4 cup rum to steaming and pour over raisins. Let soak until cool, then add to this salad.
Tips for the Boat Cook
* No rolling and cutting needed. Make biscuits by stirring full-fat sour cream into self-rising flour mixed with a pinch of baking soda. Drop the thick dough on a hot griddle by the heaping tablespoon. Brown one side, flip, brown the other side and flip again until biscuit is no longer doughy in the middle. To bake, set the oven at 425 F.
* Think of crisp ice cream cups as edible dishes for anything from scrambled eggs and sloppy joe to instant pudding.
* Grease spots in porous galley surfaces? Before using a harsh cleaner that could bleach out the color, work in cornstarch with a soft brush. Let it absorb oil, then brush it off. Clean with mild soap solution. Rinse.
* Rehydrate any flavor ramen and drain, saving broth. Whisk 2 to 4 eggs, stir in ramen and cook as an omelet. Broth can be discarded or thicken it to make a sauce.
* Make a nice pot of creamy polenta and stir in canned chili, black olives, corn kernels, shredded cheese. Plop on plates for a thick potage that’s easy to serve and eat in heavy weather.
Pantry Recipe of the Week
No fresh foods are needed in my weekly Pantry Recipe. Food is boating insurance. Stuff happens. Have an ample back-up food supply, even if it’s just for a day sail.
Oat Bannock
Make these tasty griddle breads with fresh or UHT milk, reconstituted dry milk or diluted evaporated milk.
2 cups milk
1 raw egg or equivalent
2 cups old-fashioned oatmeal flakes
½ teaspoon salt
1/4 teaspoon baking soda
Whisk egg and milk. Heat to like warm and stir in oat flakes. Let stand while oatmeal softens, then stir in salt and baking soda. Drop by tablespoons on a hot, greased griddle. Cook as for pancakes.
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
Galley Recipe of the Week
With 14 to 16 ounces of economical surimi you can create this tasty, colorful, seafood main dish for eight. Serve it warm, at “room” temperature or chilled on beds of shredded lettuce.
Surimi Salad
1 each red and green bell pepper, trimmed and sliced in slivers
2 tablespoons vegetable oil
Medium cauliflower, chopped
7- to 10-ounce can mushroom pieces, drained
1 cup sliced black olives, drained
10-ounce jar salad olives with pimento, drained
15-ounce jar tiny pickled onions, drained
14-ounce bottle ketchup
16-ounce package shredded Alaska Surimi (imitation crab)
15-ounce can whole green beans, drained
10-ounce jar tiny sweet pickles, drained
In a big skillet or wok, stir-fry peppers in hot oil, gradually stirring in the cauliflower and mushrooms. When the cauliflower is crisp-tender, stir in olives, onions with their juice and ketchup. Keep stirring over medium heat while adding surimi, green beans and pickles.
Bring on bread sticks, then complete the meal with pound cake slices spread with lemon flavor yogurt.
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