Copyright Janet Groene 2026. To ask about rates to reprint this content email janetgroene@yahoo.com/ Groene books include How to Live Aboard a Boat (Hearst), The Galley Book (McKay) and Cooking on the Go (Sail Books.)
Do you feed your crew with a galley the size of a telephone booth? Here's help:
GALLEY RECIPE OF THE WEEK
Salmon and Black Bean Chili
 |
| The hot chili warms a nest of salmon |
Medium onion, diced
Small green pepper, diced
½ cup diced celery if you have some
1 teaspoon vegetable oil
2 cans black beans, drained and rinsed
1 can diced tomatoes
1/3 cup salsa (hot, medium or mild)
1 cup water
1 teaspoon powdered chicken bouillon
½ teaspoon each ground cumin and dried thyme
Cooked rice (optional)
Sizzle onion, celery and green pepper in hot oil. Add black beans, tomatoes, salsa, water, bouillon and seasonings. Bring to a boil and stir. Reduce heat, cover and simmer 3-5 minutes until vegetables are soft.
Remove skin and bones from salmon and carefully create six portions o 1/3 to 1/2 cup each. Place each in a soup plate. To proceed, ladle piping hot chili over the salmon and top with a scoop of hot rice if you wish. Or, just provide a basket of bread chunks. Pass the pepper mill and hot sauce.
HAPPY HOUR
Creamy Beer Dip
8-ounce package grated cheddar cheese
2 bricks, 8 ounces each, cream cheese, softened
1 envelope ranch dressing mix
Beer ad lib
Work cheeses and ranch dressing mix together with enough beer to make a creamy dip for pretzels
See tips on getting the most nutrition into your standby food locker. (That's a supply of ordinary canned and packaged supplies you can rely on for a few days before you have to dig for those dreaded doomsday dehydrates.)
My Survival Food Handbook is a guide to provisioning a small boat with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples. http://amzn.to/1WdYqbe
PANTRY RECIPE OF THE WEEK
When you’re out of time or money or fresh food, dip into your standby pantry for canned and packaged goods. Survival Food Handbook (above) contains more recipes made entirely with shelf stable foods. Gourmet? No, but you may thank me later.
Spam and Tortellini
Spam can be grated on the large holes of a box grater. Chill first if possible.
14-ounce can low sodium Spam, grated or diced fine
12-ounce package dried cheese and spinach tortellini
14-ounce can or jar Alfredo sauce
Small jar diced pimentos, drained
Prepare Spam. Dice or grate it and sizzle in butter or oil until it's browned and flavorful. Cook tortellini according to package directions. Drain. Fold in Alfredo sauce, pimentos and Spam. Heat through. Serves 6.
ONE BURNER MEAL OF THE WEEK
Chicken & Artichokes
6 boneless, skinless chicken thighs
1/3 cup flour
1/2 teaspoon each salt, pepper, paprika
2 tablespoons each butter and vegetable oil
1 can mushrooms slices, drained
1 can whole artichoke hearts, drained and cut in half
1 cup water +more as needed
1 teaspoon powdered chicken bouillon
1 tablespoon cornstarch
1/4 cup sweet sherry
Optional: hot rice, noodles or mashed potatoes
Pat chicken dry. Mix flour and seasonings, Dredge chicken to coat. Brown chicken in hot oil and butter. Add mushrooms and artichokes and nestle them into pan drippings. Turn several times to distribute flavors. Cover pan and braise over reduced heat until chicken tests done at 170F. Whisk 1 cup water with powdered bouillon,, cornstarch and sherry. Stir into skillet, adding more water if needed. Serve as is or with a starch such as rice.
Discover the Yacht Yenta Cozy Mystery Series....
People are dying in Okecoochie County Florida, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business.. She, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series. Go to https://amzn.to/3bB5XPh
STOVE-TOP DESSERT OF THE WEEK
Fruit and Dumplings
1 pint fresh blackberries, cut up strawberries, blueberries or raspberries
1 cup water
½ cup sugar
Juice of half a lemon
Dumplings:
1 cup flour
2 teaspoons baking powder
Pinch salt
1 tablespoon sugar
Milk or water
Bring fruit, water, ½ cup sugar and lemon juice to an active simmer for a few minutes to soften fruit and release juices. Mix dumpling dry ingredients with enough milk or water to form a thick dough. Using two teaspoons, drop dough into simmering fruit. Cover pan and continue simmering gently for 15 minutes until dumplings are plump.
Place dumplings in 4-5 dessert dishes. Stir a shot or two of two of rum or a fruity liqueur into the hot fruit sauce and spoon over dumplings. Serve as is or with cream, ice cream or whipped topping.
LIFESAVER SAUCE OF THE WEEK
A minor mishap in the galley? Save it with a sauce. This is my shameless shortcut version of classic Marchand de Vin Sauce, which is sieved and served smooth. I want to retain every crumb of those previous shallots, so I skip the sieve.
 |
| Mince shallots very fine |
Shallot Wine Sauce
½ cup minced shallots
1 ½ cups dry red wine
2 teaspoons Better Than Beef bouillon
1 tablespoon dry parsley flakes
1 stick butter
1 ½ teaspoons cornstarch
1 teaspoon lemon juice
1 tablespoon water
Salt, freshly ground pepper to taste
Bring shallots and wine to a hard boil for 3-5 minutes. Reduce heat and stir in bouillon, parsley flakes and butter. Stir cornstarch into a mixture of lemon juice and water. Stir into simmering sauce until it thickens. If it's too thick, add a teaspoon of water. Adjust seasonings.
Spoon sparingly over mashed potatoes, poached eggs, meat, fish, rice, vegetables or anywhere an assertive, savory sauce is called for.
The latest in the Yacht Yenta cozy mystery e-books brings sailboat widow Farley Halladay closer to the answer of her husband's death.
Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her zany cast of characters. You'll laugh at her frailties; cry with her as she grieves. https://amzn.to/3wcf6ao
If you could have only one electric appliance in your galley, what would it be? Many boats now come with a built-in microwave.
MICROWAVE RECIPE OF THE WEEK
Seafood Stew
Here’s a way to use today’s catch, whatever it may be.
1 pound raw, bite-size seafood (shrimp, scallops, clams or any cut up boneless, skinless fish)
1/4 stick butter
½ teaspoon garlic powder
14.5-ounce can diced tomatoes
1 tablespoon ketchup
1/4 cup white wine
1 tablespoon mixed Italian seasoning
Prepare seafood and set aside. Put remaining ingredients in a covered microware dish and cook on High 5 to 6 minutes until very hot. Add seafood, cover and cook another 5 to 7 minutes until seafood is firm. Spoon over rice, noodles, ramen, pasta or broken pilot crackers. Serves 4- 6.
SCROLL DOWN FOR MORE
No comments:
Post a Comment