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Pantry Recipe of the Week
(Scroll down for the Galley Recipe of the Week)
Each we present a recipe made from shelf-stable provisions. Whether you’re voyaging, provisioning or just want to be prepared for the next ice storm or hurricane, these recipes are lifesavers.
Saudi Style Chicken Stew
2 tablespoons vegetable oil
10-ounce can chunk chicken
1 cup raw rice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons diced, dried onion
3 cups water (including any juices from canned chicken)
2 tablespoons tomato paste
2 chicken bouillon cubes
14.5-ounce can diced carrots, drained
While oil heats in a roomy saucepan or skillet, drain chicken and save juice to be part of the water measurement. Saute chicken in hot oil, breaking it up and gradually stirring in rice, spices and onion. Stir in water, tomato paste and bouillon cubes. Bring to a boil, cover, reduce heat and simmer until rice is tender (about 20 minutes for white rice; 30-40 minutes for brown rice; in a pressure cooker 1 or 4 minutes at full pressure.). Stir in carrots to heat through. Serves 3 to 4.
See homemade and healthy snacks to carry in a pocket for beach combing, night watch, any time the hungries hit. Go to http://www.CreateAGorp.blogspot.com
Galley Recipe of the Week
Italian Wedding Soup
Escarole is sometimes called curly endive or friseé. Although the three greens have small differences they are all tangy and delicious in this main-dish soup.
1 bunch (about 1 pound) escarole
1-quart carton chicken broth
1-quart carton beef broth
15-ounce can diced tomatoes
1 tablespoon mixed Italian seasoning
16-ounce package fully cooked tiny meatballs, thawed
Shaker of Parmesan cheese
Dunk escarole in water until any sand is is washed away. Roll in a towel to dry it well, then chop it in bite size. Combine broths and tomatoes, bring to a boil and add escarole and Italian seasoning. When escarole is tender, begin dropping in meatballs while keeping soup at a simmer. When everything is heated through, season to taste. Ladle into soup bowls and pass the Parmesan cheese and Italian bread. Serves 6 to 8.
Planning a marina potluck? Janet Groene gives delicious, galley-easy, economical potluck recipes each week at CampAndRVCook.blogspot