Friday, April 29, 2016

Make Cruise-ine in the Small Boat Galley

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Pantry Recipe of the Week
(Scroll down for the Galley Recipe of the Week)

 
    If you run out of fresh food when voyaging, are  stuck somewhere or are just too tired to cook, pull one of these meals out of your pantry or food locker. Each week we present a recipe that uses only shelf-stable foods.
Chicken BBQ Dinner  in Foil

    Use canned chunk chicken to make this emergency dinner on any heat source you can manage: a covered skillet, the oven, on the transom grill, in a Dutch oven on the galley stove, over a beach fire. Eat out of the foil. No dishes to wash. Instant rice is a good emergency item to have on hand.

2 cans, 10 ounces each, chunk chicken
1/4 cup each ketchup, brown sugar
1 teaspoon dried lemon zest
2 cups instant rice
15-ounce can mixed vegetables such as Veg-All, drained


    Drain chicken and add water to make 1 3/4 cups liquid. Lay out four squares of aluminum foil and draw up edges to form shallow bowls. Spray foil with nonstick spray.  Combine ketchup, brown sugar and lemon zest. Stir in water. Put ½ cup instant rice in each piece of foil. Top with vegetables and chicken.  Spoon liquid over each. Twist 4 corners of the foil to seal the packet and form a handle. Use an ice pick to poke 2 or 3 holes near the top for steam to escape.
    Place packets over the fire. When escaping steam indicates that liquid is boiling, remove from the fire and let stand 5 minutes for rice to get tender. Take care when opening packets. Steam will be hot. Serves 4.

Galley Cook Tips
     * Instead of hush puppies, deep-fry small balls of potato pancake mix (mixed according to package directions). Serve with fish or serve with a dip as an appetizer.
    * Lay a pot roast on a big square of foil, spread with applesauce, then sprinkle with a packet of dry onion soup or mushroom soup mix.  Wrap securely. Grill or bake in the oven or in a Dutch oven. Beware escaping steam when you open foil.
    * Make a budget, nut-free  “pecan” pie by substituting a half cup each coconut and rolled oats for the pecans.
    * Make edible hand warmers before standing night watch. Hard-cool two eggs, wrap in paper towels and put one in each pocket of your storm coat. They’ll stay warm for up to an hour. Then eat them. 


See more of Janet Groene's shortcut recipes at http://www.campandrvcook.blogspot.com 
  
Galley Recipe of the Week

Rocky Shoals
    No mixer needed.  Make these chewy, energy-packed bar cookies using only a big mixing bowl, a whisk and a spatula. Dry ingredients can be mixed ahead of time at home in two zip-top bags. Then just dump them in.


1 cup corn or canola oil
3 eggs
1 teaspoon vanilla extract
2 cups brown or white sugar or half of each
2 cups flour
1 teaspoon baking soda
1 cup each (5 cups total) raw oatmeal,  cereal flakes, chopped nuts, chocolate bits and shredded coconut.

Powdered sugar (optional)

    Using a whisk, gradually add eggs to oil, whisking until the mixture is light. Add vanilla. Mix sugar, flour and baking soda in a bag and gradually add to the egg mixture to make a thick dough. In another bag, mix oatmeal, cereal, nuts, chocolate bits and coconut. Fold  oatmeal mixture into the dough until everything is evenly mixed.
    Spread evenly in a greased 9 X 13 -inch pan and bake at 350 degrees about 35 minutes, or until  springy and “set”.  Cool 10 to 15 minutes, then cut into squares with a serrated knife. Sprinkle with sifted powdered sugar if you like.
    Stove-top method: Heavily grease a heavy skillet. Put batter in the cold skillet, cover and cook over low-medium heat until dough is set and pulls slightly away from edges of the pan. Cut in wedges.

Friday, April 22, 2016

Cruising In with Easy Boating Recipes

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email janetgroene@yahoo.com


 This blog can be sent automatically to your Kindle, device or PC by subscription from Amazon. For a free trial click here.


Pantry Recipe of the Week
    Each week we present a recipe that can be made entirely from stored supermarket foods (not survival rations). Emergencies come in many forms. An ample pantry is good insurance whether it’s a day cruise or a voyage.


Janet Groene’s newest book, Food Survival Handbook, due to ship on May 20, is about prepping, planning, provisioning with shelf-stable foods from the supermarket. Every recipe in the book is made from stowed foods. Pre-order here and your account won’t be charged until the book is sent.
 
Calico Ham Stew
    Ham provides meaty goodness. Diced carrots and black beans provide color contrast. 


Small can of chunk ham, drained
15-ounce can diced potatoes or whole kernel corn, drained well
2 tablespoons vegetable oil
4 cups water, divided
3 chicken, vegetable, ham or beef bouillon cubes
1 teaspoon celery seed
2 tablespoon dried, diced onion
½ teaspoon crumbled thyme
15-ounce can black beans, drained and rinsed
15-ounce can  red beans, black-eyed peas or pinto beans, drained and rinsed
1 tablespoon cornstarch

    Add water to juice from the ham to make 3 ½ cups. In a large pot sizzle diced ham and potatoes or corn in hot oil until browned. Add 3 ½ cups water, bouillon, celery seed, onion and thyme. Bring to a boil, cover, reduce heat and simmer 10 minutes. Stir in beans. Stir cornstarch into ½ cup of cold water until smooth. Stir into hot stew over high heat until sauce thickens. Serves 6.
Cook’s tip: To drain ham, open the can and hold the lid in place while draining it. Then twist a fork in the ham to break it up in the can. It will break up more during cooking.

Boat Cook Tips
    *Boat/US says it’s a myth that fire extinguishers have to be in mounts in your boat. You’ll pass USCG inspection if you have enough extinguishers within easy reach, gauges in the green, rust free and nozzles not corroded. 


    * My favorite stove lighter/sparker is a hand-held, trigger style piezo lighter that needs no flints, fuel  nor batteries. It makes a spark to light a gas flame. I can find only sparkers sold for installation in stoves. Does anyone know where I can get another handheld one? 


    * Soup too thin? Drop in a rice cake and stir until it breaks up and softens.


    * Make room in your on-board freezer for a few blocks of “blue” ice and you’ll have back-up in case of fridge failure.


    * Binder clips come in myriad sizes for dozens of uses around the galley. They both grip and allow you to  hang items on a small hook such as a cup hook. Use them to grip a tea towel, wash cloth, hand towel, recipe card, garment, pot holder or anything you need to hang in a handy spot. Fold down one wing, leave the other up as a hanger. They rust eventually, so keep a reserve supply. 

  
    * The twist ties that come in boxes of plastic bags come in handy but the wires rust readily, especially in a salt water boat. Don’t use them for long-term storage.  One use: the tiny wire makes a temporary fix for an eyeglass frame that lost a screw. One or more ties can also be used to ream out a clogged hole such as a small limber hole.

Galley Recipe of the Week
Rule Brittania Skillet Supper
    

Ever hear the expression, “British as beans and toast”? Brits eat tinned beans for any meal of the day including breakfast.  This easy skillet dish makes a great lunch or supper or, if you have a limey crew, a hearty breakfast.

4 to 8 slices bacon
4 slices good bread
4 slices from a large tomato
15-ounce can of baked beans
4 slices good cheese
    Fry the bacon in a large skillet and remove bacon to paper towels.  Cut each piece of bacon in half. Pour off all but a thin film of bacon fat. Arrange bread in the skillet and top with bacon a slice of bacon, a mound of baked beans and a slice of cheese. Cover skillet and cook over low-medium heat until bread is crusty on the bottom and cheese melts. Serves 4.    

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

Bonus Recipe
Creamy Sausage Skillet
    Make your favorite rice from scratch or use ready-to-serve rice from a pouch. 


5 cups cooked rice (2 1/2 cups raw)
2 tablespoons olive oil
2 teaspoons minced garlic
1 tablespoon Cajun seasoning (such as Tony Cachere’s)
15-ounce can mixed vegetables, drained
12- to 16-ounce smoked sausage, such as kielbasa
1 pint heavy cream
½ cup grated dry cheese such as Parmesan


    In a large skillet, sizzle garlic in hot olive oil, stirring in rice and seasoning until fragrant. Cut up sausage. Over medium heat, stir in vegetables, sausage and cream. Keep stirring until it’s heated through. Don't let it burn.  Turn off heat, stir in cheese, cover and wait 3 to 5 minutes. Stir and serve.  Serves 4 to 6.