Friday, February 12, 2016

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

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Galley Recipe of the Week
(Scroll down for this week’s Pantry Recipe)

Creamy Smoked Salmon Pasta
8-ounce package rice noodles, soaked in hot water until soft
2 tablespoons olive oil
Medium onion, diced
½ cup half and half (or more to taste)
3-ounce piece of cream cheese, regular or with chives
8- to 10-ounce jar roasted red peppers, drained and cut up
4- to 6-ounce package smoked salmon, cut in small pieces


    Heat olive oil and sizzle onion. Drain noodles partially, leaving them somewhat soupy. Cut up cream cheese.  Gradually stir noodles into skillet and keep stirring while adding half and half,  cream cheese, peppers and salmon. When noodles are tender and the sauce creamy, it’s ready to serve. Serves 4.


Boat Cook Tips
    * Many canned foods now come with lift rings. They're great for the galley because no can opener is needed. However, they are fragile. Protect them from rust or accidental lifting. Just one drop of sea water can eat into a thin aluminum can in a day or two. A strip of tape secures the tab; double bagging protects cans against water. 


    * Put a teaspoon of baking soda in each sink drain the last thing each night to neutralize foul odors. 


    * Towels take forever to dry and often get sour when bunched or folded on a towel rack. Here are two says to hang them easier. Install solid brass cup hooks in an appropriate spot or place suction cup hooks when and where needed. Use your grommet tool to put an eye in the corner of each towel or use the buttonhole feature on your sewing machine to make a hole. Hang towels by one corner.
     Bonus points: high quality golf towels already have a grommet for easy hanging. They come in many colors and  sizes, some only 18 X 18. Be sure to get towels large enough for hand towel use (about 16 X 26).

 See more of Janet Groene’s galley-reader recipes at CampandRVCook.

Make healthful snacks to carry in a pocket for beach combing or standing night watch. See easy recipes at Create a Gorp.    

Pantry Recipe of the Week
    Put this recipe in your emergency file. It requires no fresh ingredients. If time and fuel allow, soak and cook 2/3  cup dried chickpeas to make about two cups.

Chickpea Chowder
15-ounce can of chickpeas  (garbanzo beans)
2 cups water
2 chicken bouillon cubes
½ teaspoon each onion powder, garlic powder
1 teaspoon curry powder
Small can evaporated milk (2/3 cup)
Salt, pepper to taste


    Put  beans and water in a saucepan and heat. Mash coarsely with a potato masher. Stir in bouillon and seasonings and bring to a boil. Turn off heat, stir in evaporated milk, adjust seasonings and serve. Serves 2. 


Bonus Recipe
Spice-It-Up Seafood Sauce
    It’s so different from any of the bottled seafood sauces on the shelf.

8-ounce carton Greek style yogurt (1 cup)
2 tablespoons each grainy mustard and Worcestershire sauce
1 teaspoon each Tabasco sauce and sweet paprika
½ cup fresh lemon juice
    Whisk everything together and serve at once or chill. Makes about 1 1/2 cups.

Friday, February 5, 2016

Setting Sail for Great boating Recipes

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Galley Recipe of the Week
Pineapple Pancake Sauce
    You could serve this buttery sweet sauce over ham, ice cream or plain pound cake and it really comes to life when spooned over hotcakes.

20-ounce can crushed pineapple with juice
1 stick butter
1/2 cup packed brown sugar
1/4 teaspoon ground nutmeg
    Heat and stir over low-medium heat until butter melts and sugar dissolves. Serve warm over a short stack. Makes about 2 ½ cups.

Galley Tips of the Week
    * You may find extra stowage space in your galley by removing drawers. Take them out to see what’s behind them.Use any wasted space for dead storage. 
    * When provisioning the boat look at all areas of the supermarket. Items you may not use at other times are found with baby food, ethnic foods, ice cream toppings, picnic supplies and specialty condiments. 
    * Two numbers to keep handy when cruising U.S. waters are (800) 222-1222 for the Poison Control Hotline and (888) 426-4435 for the Animal Poison Control Center.
    * These bamboo “paper” towels can be rinsed out and re-used many times. Save space, save money, save a tree.
    * It costs more to buy foods in squirt bottles but they are great mess-savers in the galley. Look for mustard, relish, ketchup, jelly, margarine, ice cream toppings, mayonnaise and many other foods in squeeze bottles.
    * To make silkier hummus, warm the garbanzo beans before pureeing them. The amylose starch breaks down better when warm.  


See more of Janet Groene’s galley-ready recipes at http://www.campandrvcook.blogspot.com
Pantry Recipe of the Week
    During the many months I’ve cruised without refrigeration, mayonnaise was always a supply problem. This cooked dressing is a good substitute for use in potato salad.


Mock Mayonnaise
3/4 cup water
1/3 cup nonfat dry milk
2 tablespoons each sugar and  flour
½ teaspoon each salt, pepper, sweet paprika
1/4 cup vinegar
In a cold saucepan whisk together water, dry milk, sugar, flour and seasonings. Cook, stirring over low-medium heat until it bubbles. Turn off heat. Stir in vinegar.  Cool and use as mayonnaise. Makes 1 cup.


Bonus Recipe
Bully Beef Meatball Soup
2 eggs
2 teaspoons flour
15-ounce can corned beef hash
32-ounce carton chicken, beef or vegetable broth
15-ounce can diced tomatoes with juice
16-ounce can mixed vegetables, drained
    In a bowl whisk eggs with flour. Mash in corned beef hash to mix thoroughly. Bring broth to a boil. Using two teaspoons, drop in meatball-size blobs of the hash. Keep liquid at an active simmer so meatballs firm up. Stir in tomatoes and extra vegetables if you like and heat through.  Serves 4 to 6.