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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.
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.
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.