Friday, July 18, 2014

Sailing Meals to Delight the Boat Crew


blog copyright janet groene, all rights reserved. To ask about rates for sponsoring a post or
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 Big boat or small, power or sail, we all eat. Let's make the most of that galley.








 Pantry Recipe of the Week
    Do you keep a reserve of food on board your boat, food that you can use weeks or even months later if you have an emergency? Even if you don’t cruise remote islands for months as I have (and without refrigeration) stow at least some shelf-stable foods on board. 


Rosy Lima Bake
    When you have plenty of time, water and stove fuel,  dried beans are the best buy but it’s smart to have some supplies that don’t require long soaking and cooking times.

1 teaspoon garlic granules
1/4 cup sherry or water
4 cups unseasoned cooked large limas (canned or from-scratch)
2 tablespoons real bacon bits
2 tablespoons brown sugar or molasses
10-ounce can of Vienna sausages, sliced
1 can condensed, low-sodium cream of tomato soup
Salt, freshly ground pepper
    Soak garlic granules in sherry or water 30 minutes. Mix everything in a saucepan and heat gently. Check seasonings.  Serve as is or over cornbread. Pass the pepper grinder.

Bonus pantry recipe: To make an extra rich succotash, drain canned corn and canned green lima beans. Sprinkle with a teaspoon of sugar. Fold in a can of cream-style corn and a tin of cream. Heat gently. Pass the pepper mill.

Subscribe to Janet Groene’s weekly recipe blog for your Kindle, only 99 cents per month. Get a free trial here.  


Healthful, homemade snack recipes you can throw together for night watch, dinghy trips, pocket fuel while beach combing. http://www.CreateAGorp.blogspot.com


Galley Recipe of the Week

Red Bean Slaw
    Serve this chilled as a vegetarian main dish salad on a hot day.


Large red sweet pepper, seeded and sliced in match sticks
Half a medium red cabbage, coarsely shredded
2 cans light red kidney beans, drained and rinsed
Medium red onion, cut in crescents
1/3 cup red wine vinaigrette (or more to taste)
Red-tip lettuce (optional)


    Mix pepper, cabbage, beans and onion. Toss with vinaigrette. Serve at once or chill. Serve as is or on beds of red-tip lettuce. Serves 4 as a main dish, 6 to 8 as a side dish.


Friday, July 11, 2014

Galley Meals Made Simple for Boating, Sailing

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







Spend more time sunning on deck, less time in the galley with my swift and simple galley meals
says Janet Groene, author of  books including Cooking on the Go, Dressing Ship, Living Aboard, ABCs of Boat Camping and Open Road Caribbean Guide
     
Do you have the galley slave blahs? I know. I’ve been there. There’s never enough counter space, the stove can be cranky, you hate washing up and there isn’t enough room in the reefer (if you’re lucky enough to have a refrigerator at all).  Let's make things easier! 
Pantry Recipe of the Week
    Each week we provide a recipe that can be made 100% from shelf-stable ingredients.
Food is insurance you can eat. Always have reserves,  no matter how short the voyage.

  Bulgar Rice-a-Rific
    This versatile mixture is a high-carb meal in itself or a basis for meals made with additional ingredients. Mixing two starches, bulgar and rice, makes for a more interesting shelf meal.

1/4 cup liquid such as water, tea, broth, wine, juice
1/3 cup diced dried onion bits
1/3 cup canola oil
1 cup raw white long-grain rice
4 cups water
4 teaspoons bouillon or base (chicken, beef or vegetable)
4 cups water
1 cup bulgar

2 or more cups cooked or canned vegetables, meat, eggs or seafood (optional)


    Soak onion bits in 1/4 cup liquid. Heat oil and stir in rice to coat. Add softened onions.
Add water, bring to a boil and stir in bouillon and bulgar. Cover and cook over low heat 20
minutes or until rice is tender. Stir in additional ingredients to heat through. Season to taste. Serve hot. Makes 4 cups not counting optional ingredients.

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

 
Healthy snacks for boating, fishing, sailing are those you make at home because you know what’s in them! See Create A Gorp.
Galley Recipe of the Week
Pecan Trifle
    Nobody will guess the mystery ingredients that make this fancy dish so easy. Please don't tell.  It’s even more economical if you can find day-old pecan pie at a mark-down price.


1  pecan pie from the bakery
1-quart carton whipped topping, thawed
8-ounce carton orange flavored yogurt
1 package chocolate jimmies
    Turn out pie onto a cutting board and hack it to pieces. In a large bowl lightly fold yogurt into whipped topping.  Fold pie pieces into whipped topping. Smooth the top of the bowl, sprinkle with chocolate jimmies and bring to the table with a tah-DAH.  Spoon into dessert dishes or parfait glasses. I like disposable, clear plastic cups.) Serve now or chill for later. Serves 8.
   



Friday, July 4, 2014

Sailing into the Best On Board Meals for Your Boat


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



 image courtesy BoatTest.com

Hurray for the galley designed for utmost efficiency

 image courtesy QualityMarineSupply.com

Stove-top baking is a self-taught art depending on the type of stove, fuel, pan and the recipe itself.

Pantry Recipe of the Week
    No matter how small the galley nor short the voyage, an ample pantry is insurance. Each week we present a recipe that requires no fresh food. Let these recipes help you plan provisions and rotate your stowed food supplies.

Orange Custard Parfait
    It’s always important to watch expiration dates, especially with dry packaged goods such as cookies and pudding mix. In a seagoing boat it’s also added insurance to package them separately in plastic bags. Both vanilla wafers and instant pudding come in regular or sugar free.
   
1 box vanilla wafer cookies or graham crackers
Small can of mandarin oranges
2 cups water
2/3 cup nonfat dry milk
4-serving package French vanilla instant pudding
1 bag of chocolate chips
    Set out 6 glasses, disposable drinking glasses or dessert dishes. Add a layer of broken
wafers or graham crackers. (You don’t need the whole box of cookies or the whole bag of
chocolate chips.)   Drain the oranges and use the liquid as part of the water measurement. Place a few oranges and some chocolate chips in each dish. Top with another layer of broken cookies and another layer of oranges and chocolate chips.  Whisk liquid and dry milk, then whisk in pudding mix. Pour over desserts. Let stand 10 minutes and serve or refrigerate to serve later.

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

Healthy snacks are those you make yourself, saving money and shaving calories.  Find snack recipes here.

Galley Recipe of the Week
 Skillet Kibbeh
    This traditional Middle Eastern treat is often baked or deep fried, but here’s a way to
make it in a skillet atop any galley stove.

½ cup bulgar
1 cup water
1 1/2 pounds lean ground beef or lamb
Medium onion, very finely chopped
2 teaspoons apple or pumpkin pie spice
½ teaspoon each salt, pepper, dried sage
½ cup pine nuts
2 tablespoons olive oil
    In a large freezer bag (gallon size or more),  soak bulgar in water 30 minutes.  Seal the
bag and work meat, onion and spices thoroughly into bulgar. Discard bag and press meat mixture into a cold, greased, 10-inch skillet in an even layer. Sprinkle with pine nuts and press gently into the surface so they don't lift out during cooking. 
    Drizzle with olive oil. Cover tightly and place over a low-medium burner 25 to 30 minutes or until internal temperature reaches 160 degrees F. Serve in wedges. Makes 6 portions.
    Traditionally kibbeh is served with yogurt flavored with mint, garlic, parsley and/or
chopped cucumber. 
    Cook’s note: stove-top baking is an art to be self-taught depending on your pans, your galley burners and the individual recipe. A flame tamer may be necessary.




Saturday, June 28, 2014

Boat Meals are the Best Meals

blog copyright janet groene. Want to advertise on Janet Groene blogs or sponsor a post? Email
HosterPoster@live.com



 Launching water toys from the stern of the mother boat.

photo copyright Gordon Groene












Pantry Recipe of the Week
    Whether it’s a budget emergency, a weather delay or a mechanical glitch, ship happens. That’s why we keep extra food in the food lockers just in case. Each week we present a recipe made with foods you can stow now and bring out weeks and even years later.
Walnut Rice
3 cups water
1 ½ cups rice
2 teaspoons powdered bouillon (chicken, beef or vegetable)
1/4 teaspoon cayenne pepper
1 cup coarsely chopped walnuts
1/3 cup grated hard cheese such as Parmesan (optional)
Salt, pepper
1 tablespoon dried parsley
    Bring water to a boil and stir in rice, bouillon and cayenne. Cook until rice is tender and
drain any excess water. Fold in walnuts and cheese. Sprinkle with dried parsley. Serves 3 as a vegetarian main dish or 6 as a side dish.

See more of Janet Groene’s galley-ready recipes here. During the 10 years the Groenes were happily homeless, Janet cooked, baked and canned their food on the boat's two-burner kerosene Primus stove or the camper's 3-burner propane stove with miniature oven. Boating the tropics, the Groenes had no oven and no refrigeration. The camper now has a small microwave and Janet also has a two-pot solar oven.

Healthy and homemade trail mix recipes keep you supercharged when beach combing, on night watch or at the helm. Save money by making your own snacks, fine-tuning ingredients to avoid things you shouldn’t eat. Recipes here.

Galley Recipe of the Week
Apple Bean Salad
    This hearty main dish salad makes a cold supper on a hot day. A twist on Waldorf Salad, it calls for affordable, easy,  canned kidney beans for protein instead of costly walnuts. 


4 apples, cored and diced
2 tablespoons fresh lemon juice
Medium sweet onion, diced
Medium green sweet pepper, seeded and diced
2 ribs celery, diced
1 teaspoon dried tarragon
15-ounce can light red kidney beans, drained and rinsed
Bottled vinaigrette dressing
    Toss apples and lemon juice, them fold in remaining ingredients with vinaigrette to
taste. Serve at once or chill. Serve as is or in lettuce cups. Serves 4 as a main dish, 6 as a first course.