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Janet Groene was happily homeless for 10 years, wintering on a sailboat in the tropics and summering in a 21-foot diesel RV. She has lived for months with no oven nor refrigeration and she can provision for a month or an entire season--often with foods she preserves herself.
Pantry Recipe of the Week
Scroll down for the galley recipe of the week
Canned pumpkin is an important mainstay in the emergency pantry because it can be used in so many ways. Serve this with milk and sugar as a porridge for breakfast , as a vegetarian supper or as a buttery side dish with meat from the transom grill. Serving suggestion: plop it on plates and cover with canned sausage gravy.
5 cups water
1 1/3 cups yellow cornmeal
1 teaspoon salt
15-ounce can pureed pumpkin (not pumpkin pie filling)
Bring 4 cups water to a boil. Stir together cornmeal, salt and 1 cup cold water. Stir into boiling water and stir at a low boil until it’s thick and creamy. Stir in pumpkin. Serve warm or chill, slice and fry. Makes 6 portions.
Cook’s note: depending on how you’ll serve it, you might add cinnamon and sugar to this recipe for a sweet dish or up to ½ cup of grated dry cheese such as Parmesan for a savory dish.
See more shortcut recipes for the small galley at http://www.campandrvcook.blogspot.com
Make your own snacks to save money, control portions, adjust to your personal dietary needs. Start with my recipes, then substitute if necessary (e.g. soy nuts for tree nuts or gluten-free cereals instead of wheat flakes.) Http://www.createagorp.blogspot.com
* Break up a can of roast beef in gravy and heat with a can of sloppy joe mix. Serve over biscuits or in buns.
* Heat canned foods right in the can. Remove label and lid, put in a pan with an inch or two of water. Cover and heat through.
* Make a main dish strudel with frozen puff pastry. Thaw pastry and layer half with deli ham and cheese slices. Top with remaining pastry. Pinch to seal. Bake at 400 degrees 15-24 minutes or until pastry is puffy, crusty and golden brown. Cut in squares and serve as is or with cheese sauce.
* My passion? This French press coffee maker. Stainless steel so it won’t break on the boat AND I can make coffee no matter how I heat the water. I use an electric burner or microwave in port, Primus stove when I have no shore power, and I always keep a thermos of hot water on hand underway to make coffee, tea or cocoa as needed.
* Whisk one part caramel ice cream syrup with one part pancake syrup, heating gently. Serve on pancakes.
* Why haul around a heavy crock? Get this slow cooker with a metal pan you can use right on the stove. Brown meat before putting it in the cooker. You'll also have an extra pot any time and it’s also lighter to handle.
* Make candied sweet potatoes, then drizzle with coconut rum just before serving.
The second best life saver on the boat. Be safer and more private no matter where you cruise. Get a private IP address that does NOT indicate your location and other personal information. Click on http://tinyurl.com/pdpqx53
Galley Recipe of the Week
Charlie Tuna Chickpea Salad
15-ounce can garbanzos, drained
10-ounce can solid pack tuna, drained and broken up
1 bag of washed, shredded lettuce OR
Medium bag shredded cabbage cole slaw mix
Small sweet red pepper, thinly sliced
Small green bell pepper, thinly sliced
Medium red onion, peeled and cut in thin crescents
Bottled citrus vinaigrette to taste
1/4 cup salted sunflower “nuts” or more to taste
Toss everything but vinaigrette and sunflower seeds together and chill. Just before serving, toss with vinaigrette to taste and sprinkle with sunflower nuts. Serves 4 to 6 as a main dish salad.