Friday, December 12, 2014

Smart Galley Recipes for Sea Cooks

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Pantry Recipe of the Week
 Each week we present a recipe that calls for no fresh ingredients. Save them for emergencies or make them part of your provisioning plan.

Ham and Sea Chowder
1 can chunk ham
1 can chunk tuna in water
1 teaspoon garlic powder
20-ounce can of ready-to-eat New England style clam chowder
1 teaspoon crumbled, dried thyme
2 tablespoons cornstarch
8-ounce bottle clam juice
12-ounce can evaporated milk
Hot sauce, salt, pepper
   
Drain the ham and tuna into a small bowl and set it aside. Put the ham, tuna, garlic powder, chowder and thyme in a saucepan over low heat. Whisk cornstarch and reserved liquids with some of the clam juice and stir into hot chowder with remaining clam juice until the chowder bubbles and  thickens. Stir in evaporated milk and heat but do not boil.  Pass hot sauce and the pepper mill. 


Serve with pilot crackers, crusty bread or oyster crackers.  Serves 4. 

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Galley Recipe of the Week
Bacon-Stuffed Bakes for Two
    Bake potatoes in the oven, a stove-top oven, toaster oven or microwave.
   
2 big baking potatoes, scrubbed and baked
3 slices bacon, cut up
4- to 6-ounce jar or can of sliced mushrooms, well drained
4-ounce round or Brie, sliced in wedges
    While potatoes bake, fry out the bacon and remove to paper toweling, leaving 2 tablespoons fat in the pan. Brown mushrooms in bacon fat.  Return bacon to the pan.  Slit the hot potatoes and press open. Press in the Brie wedges and spoon on the mushroom mixture. Let stand a few minutes for Brie to melt.  Serves 2.

Friday, December 5, 2014

Let's Go Boating and Eat Easy Meals

blog copyright janetgroene, all rights reserved. To ask about placing an ad or sponsoring a post
email HosterPoster@live.com. To donate in support of producing this blog use your Paypal
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As a boating writer, Janet Groene has cruised worldwide under power and sail including living for years on board her 29-foot sloop .She quips that she can cook a 5-course meal in a phone booth


 Janet Groene's galley-ready recipes for Kindle are available by subscription from Amazon. For a free trial click here.
 
Pantry Recipe of the Week
    Although these recipes require no fresh foods we assume you’ll use any you have on hand. The  goal is to develop a new recipe each week for those times when you have to fall back on stowed foods. Food is insurance you can eat.

                    Sweet Coco Chicken Curry
2 tablespoons vegetable oil
1 tablespoon curry powder
10-ounce jar apricot jam ( 1 1 /4 cup)
2 cans, 10 ounces each, chunk chicken with juices
1 tablespoon cornstarch
12-ounce can apricot nectar
Cooked rice
Shredded coconut
    Heat oil in a skillet or pot and stir in curry powder until it’s fragrant. Continue stirring
over low/medium heat while adding jam to melt it. Stir in chicken, breaking it up.  Stir the cornstarch into a cup of the nectar and add to the pan, stirring until it thickens. Add enough additional nectar to thin the mixture as desired. When everything is heated through, spoon over hot rice and sprinkle with coconut. Serves 4 to 6.
   
Galley tip: carry cartons of liquid eggs to use in dishes that call for beaten eggs. No need to wash a bowl and whisk. 

Roaches on board? Sprinkle borax powder lightly in the damp sink and shower pan at bedtime. Bugs are drawn to the moisture and die from the contact. The borax helps scrub down the sink and it will wash harmlessly into the holding tank. 


Galley Recipe of the Week
Texas Schooner Skillet
    Have you cruised the Gulf of Mexico and the wonderful Texas coast? When you meet the friendly folks there they’ll introduce you to the tastes of Tex-Mex. Make this breakfast in a skillet. No toaster required. Don’t add salt and pepper to eggs because the corn chips are salty and salsa peppery.

For each omelet:
1 tablespoon butter, vegetable oil, lard or bacon fat
2 to 3 eggs
About ½ cup crisp, fresh corn chips such as Fritos
Salsa (hot, medium or mild)
    Heat fat in the skillet, add eggs and stir. When eggs are set, fold in Fritos and serve at once while corn chips are still crunchy.  Add salsa to taste.  

Friday, November 21, 2014

Boating Meals Put Wind in Your Sails

Blog copyright Janet Groene, all rights reserved. To ask about ad rates for Janet Groene sites email HosterPoster@live.com. Did you know you can buy one ad, one year, all sites for one small price? 














Pantry Recipe of the Week
    Every week we present a recipe that requites no fresh food. Use what you have on hand, of course, but these recipes can save your butt in emergencies. An ample pantry is insurance you can eat. 


 Sweet ‘n Nutty Beets
    Canned beets are a versatile pantry food to serve hot or cold, pickled or buttered.


2 cans cut beets
1 tablespoon honey or syrup
1/4 cup olive oil
1 cup whole pecans
1 teaspoon cinnamon
2  tablespoons sugar
    While beets heat in their liquid, heat oil in a nonstick skillet and stir-fry pecans, gradually stirring in cinnamon and sugar.  Drain beets well, drizzle with honey or syrup and toss with sugared nuts. Serves 6. 

       
Galley shortcut of the week: Make Apple Nachos. Dice an 8-ounce package of process cheese (e.g. Velveeta) and heat in a heavy pot over low heat (or in a  microwave or double boiler) with a can of apple pie filling. Spoon over tortilla chips as for nachos. 



Galley tip: flavored syrups sold in the coffee aisle are a clever shortcut for the galley cook. Stir into hot and cold drinks, drizzle over desserts, blend into batters.
See more of Janet Groene’s shortcut recipes for the small galley.


Make snacks cheaper, healthier with homemade snack recipes.

 
Galley Recipe of the Week

Taste of Asia Noodlerama

Eat this one-dish meal right out of the containers that ramen noodles come in. 
 
2 tablespoons vegetable oil
2 cans, 10 ounces each, chunk chicken
10-ounce can chunk ham
Large onion, diced
Large red, yellow or green sweet pepper, seeded and diced
1 tablespoon minced garlic
4 to 6  individual trays ramen noodles

20-ounce can pineapple tidbits
1/4 cup ketchup
1/4 cup soy sauce
1 tablespoon cornstarch
1 bunch scallons, trimmed and thinly sliced


    Heat oil in a large wok or soup pot.  Drain chicken and ham, saving juices in a measuring cup.
Brown chicken and ham. Continue to stir-fry while adding onion, pepper, and garlic with juices and just enough water to keep it from burning while ir braises.  Cover and cook over low heat 10 minutes until onion and pepper are tender.
    Add boiling water to ramen trays and flavor packets according to package directions.
Seat aside, cover and let steep. 

     Drain pineapple, saving juice. Whisk pineapple juice, ketchup and soy sauce
with cornstarch. Stir into hot chicken mixture until it thickens. Fold in pineapple, heat and spoon chicken mixture over hot ramen. Garnish with scallions. Eat right out of the trays. Serves 4 to 6
 

Saturday, November 15, 2014

Cook on the Boat, Eat on the Boat

Blog copyright Janet Groene, all rights reserved. To donate in support of producing this blog
send via PayPal to HosterPoster (at) live.com







Pantry Recipe of the Week
    Each week we present a recipe that calls for no fresh ingredients. Use what you have, of course, or just bag together everything needed for a recipe and keep it on hand in your lockers for an emergency.
Peppy Bean Spread
15- to 16-ounce can refried beans
Small jar or can salsa (8 to 12 ounces)
Small jar roasted red peppers, drained and chopped
Small can diced chilies, drained
2 tablespoons chopped chipotle peppers in adobe

    In a bowl, mash beans with a fork. Work in remaining ingredients. Serve on crackers,
biscuits, bread, tortillas, what have you.

Bonus Recipe of the Week
    Turn plain breakfast cereal into a razzle-dazzle treat with a sprinkle of this topping.
1 cup packed brown sugar
1 ½ sticks butter
1/3 cup heavy cream or evaporated milk
Pinch salt
2 teaspoons vanilla flavoring
½ to 1 cup coarsely chopped pecans
½ cup (or more to taste) dried fruit such as cranberries, golden raisins, snipped apricots
    Bring sugar, butter, milk and salt to a boil for 4 minutes by the clock. Stir in fruit and nuts.  Pour out in a thin blob on a sheet of waxed paper. When it cools and hardens, chop coarsely and keep cool and dry. Sprinkle on hot or cold cereal, desserts, pumpkin pie, fruit salad, etc. 





Always have healthful, homemade snack mixes on hand by making them yourself. Saves money and also lets you fine-tune mixtures to your own diet (e.g. low salt, soy nuts instead of tree nuts, no gluten).  Bag by the cupful for portion control and slip a couple of bags into your pocket for standing watch. Easy recipes here.


Galley Tip of the Week: Make fresh fruit salad and stir in 1 teaspoon balsamic vinegar for each 2 cups fruit. Add more to taste and serve with a sprinkling of coarse sugar. 


See more of Janet Groene's recipes for the small but smart galley here


Galley Recipe of the Week
Skillet Sausage Stew
    One burner, one skillet makes one hearty but shortcut crew meal thanks to a great sausage.
1 pound your favorite lean,  bulk sausage
1 teaspoon dried, crumbled rosemary
Large onion, diced
1 cup water
1 tablespoon cornstarch
1 tablespoon Dijon-style mustard
15-ounce can diced carrots, drained
15-ounce can sliced or diced potatoes, drained
15-ounce can kidney beans
    Fry out sausage In a large skillet, breaking it up as you go. Gradually add onion until it’s
limp. Stir cornstarch into cold water. Add mustard and stir cornstarch mixture into the sausage over low heat until it thickens. Stir in vegetables.  Cover, reduce heat and cook 3 to 5 minutes to heat through. Serves 4 to 6.