Friday, September 12, 2014

Seagoing Recipes for Smart Sailors

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Pantry Recipe of the Week

 Ice melts. Refrigeration fails. Plans change.  Emergencies happen. There are no supermarkets at sea, so it’s wise to have a good supply of pantry staples. Our recipes require no fresh ingredients at all, but of course you’ll use any you have on hand.

Beets a la Orange
15-ounce can sliced beets
10-ounce can mandarin oranges
1 tablespoon cornstarch
1 teaspoon dried orange peel


    Drain the beets, discarding liquid. Drain oranges into a one-cup measure. Stir in
cornstarch and add water to make one cup. Over low heat, stir cornstarch mixture and orange peel until it thickens. Add more water if necessary to thin the sauce. Fold in oranges and beets to heat through.
Serves 4. This makes a good side dish with canned ham. 



The Groenes lived on the go full-time for 10 years, wintering under sail in the tropics on board their 29-foot sloop and camping the mountains in summer in their 21-foot diesel camper. See more of Janet's shortcut recipes at http://www.CampAndRVCook.blogspot.com 

To contribute to the support of this blog use PayPal to send HosterPoster@live.com  
 
Snack attacks are healthier when you make your own trail mix using ingredients you know and trust. Save money too. Find easy recipes at http://www.CreateAGorp.blogspot.com

Galley Recipe of the Week

Sweet Bulgar Salad

    Bulgar is one of mankind’s first convenience foods. Just add hot water and you soon have a fluffy, filling, hot or cold dish. Most bulgar salads call for mint, vegetables and other savory ingredients. Try this sweet version for a change. Eat it as a side dish or add diced, cooked chicken or ham to make it a main dish. 

½ cup bulgar
3/4 cup boiling water
1 cup seedless grapes, cut in half
2 ribs celery, diced
2 scallions, diced
½ cup coarsely chopped pecans
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 tablespoon honey
Salt, pepper to taste


    Put bulgar in a bowl, add boiling water, cover and let stand 30 minutes. Drain any water
that wasn’t absorbed.  Fold in grapes, celery, pecans and scallions. In a small bowl whisk
vinegar, oil and honey. Fold into bulgar.  Season to taste. Serves 4 as a side dish.

Friday, September 5, 2014

Boat Cooks Make Waves with Winning Recipes




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sponsoring a post, email HosterPoster@live.com








If you’re a seagoing cook,  you know the importance of saving water and fuel, avoiding messy clean-up and creating meals that are tasty and energizing. Let’s eat on the boat!

A personal note. I have been field testing Debbie Meyer green bags and green boxes (plastic storage containers) for a month, and I’m wowed at their value to the boat cook who provisions for a week or more at a time. I’ve never had such crisp, green broccoli. Zucchini lasts and lasts. Lettuce has always been a storage problem in the boat reefer, but now it lasts for weeks and the cabbage still looks good after a month.

The products are treated to absorb ethylene gas, which is given off by produce to promote ripening. Reducing it retards over-ripening, i.e.spoilage. It’s important to read directions to get the best benefit out of the products. You'll read hat some foods  should not be stored together in the same bag. Note too that the bags and boxes lose their chemical qualities after 8 to 10 uses. Of course, they are still useful as plastic bags and boxes.  These products have been around for years butthey were always a “maybe” for me. However,  with produce prices going through the roof,  Debbie's “green” is now a must.

 
Pantry Recipe of the Week
    It’s always good insurance to have long-life foods on the shelf for emergencies. This simple sauce is easy to make yet it adds a world of flavor to salmon burgers, vegetables, omelets and other dishes from the shelf. 


Curry Cream Sauce

7.6-ounce can of cream (such as Nestle Table Cream)
2 teaspoons white wine vinegar
1 teaspoon curry powder (more or less to taste)
2/3 to 3/4 cup sweet pickle relish
    Whisk vinegar into the cream and let it stand a few minutes to sour. Stir in curry
powder well, then fold in relish. Makes about 1 ½ cups.

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

Galley Recipe of the Week

Onion Cobbler

    What a great side dish to go with meat from the transom grill!

6 large onions, peeled and cut up
2 tablespoons vegetable oil
1 cup biscuit mix
½ teaspoon dry mustard
Milk
Maple or maple-flavored syrup
    Stir-fry onions in hot vegetable oil until tender. Mix biscuit mix and mustard, then stir in
enough milk to make a thick dough. Put onions in a buttered casserole and drizzle  lightly with maple flavored syrup. Cover hot onions with small blobs of biscuit dough. Bake at 425 degrees until topping is golden brown and crusty. Serves 4 to 6.

Friday, August 29, 2014

Sailing into the Best Galley Recipes Ever

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Janet Groene lived 10 years on the go, happily homeless, sailing the tropics in winter and traveling in a camper each summer.





 Pantry Recipe of the Week

Each week we present a recipe that calls for no fresh ingredients. If you have them, of course, use them. They are based on my cruising for months at a time without refrigeration.

Smoky Fish Salad

Canned smoked oysters keep for months and even years on the shelf. Brands differ greatly. For a milder taste, drain and rinse them. Before provisioning by the case, try out different brands of mixed vegetables too.

2 cans of German potato salad, undrained
15-ounce can mixed vegetables, drained OR
1 can of beets, drained and chopped
5 to 6 ounces (1 or 2 cans) smoked oysters
1 tablespoon mango chutney (or more to taste)

    Fold together potato salad, mixed vegetables and well-drained oysters. Top each serving with a little dollop of chutney. Serves 4 as a cold main dish salad.

Janet Groene’s camping and RV recipes work well in the small boat galley.

Pocket snacks are always a plus, especially when they are healthful and homemade instead of junk food. Find recipes for trail mix at http://www.CreateAGorp.blogspot.com

 
Galley Recipe of the Week
    Vegetarians on board? No problem when you serve these crusty, lusty “chops”.
Vegetarian Poke Chops
6 slices bread, preferably dark rye
Crunchy peanut butter
½ cup half and half or evaporated milk
2 eggs
½ teaspoon salt
½ teaspoon smoked paprika
 About 1 cup Italian seasoned bread crumbs
Butter and oil for frying

    Spread bread on both sides with peanut butter.  Whisk half and half, eggs, salt and
paprika. Dip bread in egg mixture, immersing well. Then dip in seasoned bread crumbs. Heat 1ablespoon butter and 1 tablespoon vegetable oil in a large skillet and fry chops in batches, adding more butter and oil as needed,  until crusty and brown. Complete the meat with steamed vegetables and a salad. Serves 3 to 6.

Friday, August 22, 2014

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

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contact HosterPoster@live.com













Pantry Recipe of the Week

No fresh foods? No problem when you have these ingredients in your food lockers.  When cruising the Out Islands of the Bahamas for months at a time without refrigeration, I rely almost solely on supermarket foods purchased in Florida months earlier. Now I’m writing a book about it. 

Garbanzo Chicken Stew

Pepperoni provides the pungent, smoky flavor that distinguishes this dish. 
Additional seasoning may not be needed. Just pass salt and pepper at the table. The sherry can be heated with the stew to evaporate the alcohol,  or you can put sherry in a cruet and pass it at the table so each person can splash it on to taste. 

2 cans, about 10 ounces each, chunk chicken
4 ounces pepperoni, cut up
15-ounce can garbanzo beans, undrained
½ teaspoon each garlic powder, smoked paprika
14.5-ounce can diced tomatoes
1 tablespoon sherry wine (optional)

Open canned chicken and twist a fork in it to break it up. Put everything in a pan and heat gently. Stir and spoon into soup plates. Serves 4.

See more of Janet Groene’s shortcut recipes for boating and camping at
http://www.CampAndRVCook.blogspot.com


Need a hearty snack when you’re on night watch? Healthier snacks come from homemade recipes. Save time and money by making big patches, then package individually to stay fresh.
Galley Recipe of the Week
Bacon Waldorf Salad
4 apples, seeded and diced
6 slices pre-cooked bacon, coarsely crumbled
3 large ribs celery, diced
2 or 3 hard-boiled eggs, diced
Ranch dressing
    Combine apples, bacon, celery and eggs and fold in ranch dressing to taste. Serves 4 as a summer main dish salad.