Friday, October 17, 2014

Let's Cook on the Boat, Eat on the Boat

blog copyright Janet Groene, all rights reserved. To ask about placing an ad or sponsoring a post
email HosterPoster@live.com. Rates are also available for all six Janet Groene blogs.


image courtesy Stingray

 Even a small galley can produce great meals on board.





Pantry Recipe of the Week
    Each week we prepare a recipe that requires no fresh ingredients. This small batch cookie recipe is easily made in a toaster oven or small galley oven. 


Brigadoon Macaroon
2 ½ cups shredded coconut
1/3 cup flour
Pinch salt
1 teaspoon vanilla or almond extract
2/3 cup sweetened condensed milk
    Set the oven to 350 degrees and line a baking pan with nonstick foil or parchment. Pan
may also be greased or sprayed. Mix dry ingredients in a bowl and fold in milk and extract.
Dough will be very thick.
     Using two teaspoons drop by blobs on the baking pan and bake until toasty brown, about 15 to 20 minutes. Cool thoroughly. Makes 20 cookies.

Snacks for the beach, night watch, fishing trips. Make them at home to save money and use only the healthiest ingredients. Then package by the cupful for the pocket or backpack. See Create A Gorp.
This classy, compact, portable gas grill sets up easily on the deck or dock.

Having a marina potluck and need a recipe that’s easy enough to make in a small galley? See Janet’s Potluck Recipe of the Week.
Galley Recipe of the Week

Mushroom Quiche

1 teaspoon butter
3-ounce packet or jar of crumbled real bacon (no substitutes)
2 cups mixed canned mushrooms, well drained
8-ounce brick cream cheese, diced
3 eggs
3 tablespoons minced scallions
1 cup shredded sharp Cheddar cheese
    Set the oven to 375 degrees. Brush bottom and sides of a 9-inch pie pan with melted
butter. Set aside. In a large skillet, fry out the bacon and pour off all but about 3 tablespoon of bacon fat. Add mushrooms and saute them. Set aside.
    Line the pie pan with pastry and flute the edges. Spread the bacon-mushroom mixture in the pan and dot with small cubes of cream cheese. Whisk eggs until frothy and pour over mushroom mixture. Sprinkle with scallions and Cheddar cheese. Bake until pastry is golden and filling is set. Let stand 10 minutes before cutting in wedges.  Serves 6. 


Galley time shaver: Buy liquid eggs or egg substitute to use in recipes that call for beaten eggs. No bowl to wash.

Friday, October 10, 2014

Easy Does It: Recipes for the Sailboat, Houseboat, Sportfishing Boat

blog copyright janet groene, all rights reserved.  To ask about rates for sponsoring a post or
placing an ad email HosterPoster@live.com









Pantry Recipe of the Week
    This is this week’s entry in the pantry sweepstakes. No fresh foods are needed. so save these recipes for emergencies and for a reserve food supply when you’re boating, camping or going through a power outage.

Pumpkin Gravy
    This smooth, savory sauce is high in fiber and beta-carotene.  Spoon it over  meat, rice, noodles, omelet,  instant mashed potatoes or what have you.

15-ounce can pumpkin puree (not pumpkin pie filling)
2 cups water, divided
4 chicken bouillon cubes
½ teaspoon each dried sage, thyme, ground pepper
1/4 cup cornstarch
    In a saucepan whisk pumpkin puree with a cup of water and start heating over
low/medium heat. Whisk the other cup of water with the herbs and cornstarch. When pumpkin mixture gets hot, stir in bouillon to dissolve, then stir in cornstarch mixture until gravy thickens. If gravy is too thick, stir in a little more water, broth or white wine.  Makes about 4 cups.  
    Variation: For a larger batch of gravy enriched with milk protein, increase herbs to 1 teaspoon each. After gravy thickens remove from heat and stir in a 13-ounce can of evaporated milk. Makes about 5 ½ cups.

See more of Janet Groene’s galley-ready recipes at http://www.CampandRVCook.blogspot.com

Snacks don’t have to be overloaded with fat, salt and sugar. Make your own in big batches, package in pocket-size packs and you’re good to go beach combing, stand watch or cast a line. See recipes at Create A Gorp.
Galley Recipe of the Week

Coffee Crunch “Ice Cream”


    This is better when made with very cold milk but if you’re cruising without refrigeration it works with reconstituted milk powder mixed in tap water according to package directions. The pudding mix can be regular or sugar free.

2 teaspoons instant coffee
2 tablespoons hot water
1 packet instant French vanilla pudding mix
3 3/4 cups cold milk
1/2 cup (or to taste) chopped Heath candy bar (butter brickle)

    Dissolve coffee in hot water. Set aside to cool. In a bowl whisk milk with pudding mix.
Stir in coffee and pour into 4 dessert dishes. Let set, which takes 5 to 10 minutes. Sprinkle with chopped butter brickle and serve at once. Serves 4.

Friday, October 3, 2014

Cruising Sailors are Hungry for Great Galley Recipes

blog copyright janet groene, all rights reserved. To ask about rates for placing an ad or sponsoring a post, email HosterPoster@live.com




Let's take a slow boat on a long cruise and fall in love all over again.







 Pantry Recipe of the Week

Emergency foods kept on the shelf, in a dry bilge, in a forgotten locker are the best insurance a sailor can have. Stuff happens.  Each week we present a recipe that can be made with no fresh ingredients.

Lemon Pepper Salmon Shells
 15-ounce can of salmon
12-ounce package medium pasta shells
1 tablespoon dried diced onion bits
1 teaspoon dried garlic granules
1 teaspoon dried lemon peel
7-ounce can of table cream
Parmesan cheese (optional)

    Drain the salmon, using the juice as part of the water for cooking pasta. (It's salty; no other salt needed.) 

    Remove or mash salmon bones. Remove and discard skin. Set salmon aside. Boil pasta with onion and garlic. Drain pasta, reserving some of the water. Fold in lemon peel. Fold in heavy cream to taste and gently fold in salmon chunks to heat through. For a moister dish, add some of the pasta water. Serves 4. Pass the cheese.
Optional: For a saucier dish, whisk a can of condensed cream of mushroom, chicken or celery soup with the tinned cream. Fold in to the pasta mixture, cover and heat gently.

Janet Groene’s easy recipes for the RV galley work in the boat galley too. Weekly blog available by monthly subscription for Kindle. Click here for a free trial.

 
Creative snacks that you make yourself healthier and cost less. Take control of ingredients and portions, then pocket packets of healthy trail mix for standing watch, beach combing, midnight snacks or rest breaks when you’re working on the go. For recipes see Create A Gorp.
Galley Recipe of the Week
Crusty Catfish
½ cup pecan meal
2 tablespoons flour
1 teaspoon dried lemon peel
½ teaspoon each salt,  pepper
1 egg
1 tablespoon water
4 portions catfish or other filleted fish
Oil for frying
Lemon or lime wedges for garnish
Lemon pepper

Mix pecan meal, flour, lemon peel, salt and pepper on a plate. In a flat pan such as a pie pan whip egg with water until light. Pat fish fillets dry with paper towels. Dip in egg wash, then in the pecan meal mixture. Fry in hot oil until golden brown. Sprinkle lemon pepper on a small dish or paper towel and dip cut edges of the lemon or lime. Serve wedges with fish.   Serves 4.


Friday, September 26, 2014

A Tide of Recipes for Boat Cooks

blog copyright janet groene, all rights reserved. To ask about placing an ad or sponsoring a post,
email HosterPoster@live.com


Rag sailor or stinkpot, we all eat so let's break bread together. 





 Pantry Recipe of the Week 

    Each week we present a recipe that requires no fresh ingredients. These recipes can be lifesavers for long passages and all sorts of emergencies.

Mack and Cheese
Canned mackerel is one of the most affordable foods in the pantry. It’s oily and strong, but
marinating is my way of taming it.

15-ounce can mackerel, drained
1/4 cup vegetable oil
1 box macaroni and cheese mix
½ teaspoon crumbled thyme
1 cup reconstituted freeze-dry peas
Soy sauce or sherry

Open the can and drain very well. Fill can with water and drain well again.  Empty the can into a bowl and pick over mackerel. Remove or mash bones and remove any skin if you wish. Drizzle with olive oil, toss lightly and set aside. Cook macaroni according to package directions, adding peas for the last minute or two. Drain pasta and add thyme with the cheese. Drain mackerel well, discarding the oil. Fold fish lightly with the macaroni to heat through. Serves 3 to 4. Pass the soy sauce or a cruet of sherry.

See more of Janet Groene’s galley-ready recipes here.

Homemade, healthful snacks  save money, eliminate excess salt and fats. Package in
snack bags for night watch, bedtime snacks, beach combing.  Easy recipes for serious pocket fuel at http://www.CreateAGorp.blogspot.com


These re-fillable tubes are great for short trips. Just squeeze out peanut butter, cheese spreads, liver paste and the like. No knife to wash!   Re-usable snack bags are topnotch for pocket snacks when you are at the helm or on night watch.
   

Galley Recipe of the Week

Tahini Topsail
    Use  this sauce as topping for a casserole or spoon it over almost any meat or vegetable dish. Refrigerate leftovers and stir before using.

1 cup tahini paste
2 cups Greek style plain yogurt
1 cup water (or more to taste)
1/4 cup lemon juice
½ teaspoon dried lemon peel
1 tablespoon minced garlic
1 teaspoon salt
Freshly ground pepper to taste
    Whisk everything together until well mixed.  Add water if needed to make a spoon-able sauce. Spread over a 9 X 13-inch casserole for the
last 10-15 minutes of baking time or simply spoon the sauce to taste over cooked meat, vegetables, eggs or pasta. Makes about 2 ½ cups sauce.