Friday, December 2, 2016

Sail into These Easy Meals for Boat Cooks

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Galley Recipe 
of the Week
Dulce de Leche Banana Pie
    This pie is quick to make and serve right away. Leftovers should be kept cold. If you don’t have a freezer, it’s OK to bring frozen whipped topping in the ice chest for up to three days. 
2 or 3 ripe, firm bananas
2 tablespoons lemon juice
1 graham cracker pie crust
12-ounce can of dulce de leche
About 1/3 cup chopped Heath candy bars
1 carton whipped topping, thawed

    Slice bananas and toss with lemon juice. Drain bananas. Arrange half in the pie crust. Dot bananas with small dollops of dulce de leche. Sprinkle with candy. Add another layer of bananas.  Spread with whipped topping and serve at once.  Serves 6.

Boat Cook Tips
    * To quick-chill a bottle of wine or beer, put it in a sock and soak the sock with rubbing alcohol. 

    * Nice gift idea. This nautical pattern Melamine dinnerware is light to stow and handle and it is very durable.

    * When the pickles are gone, don’t waste the brine. Fill a clean jar with carrot sticks, bring brine to a boil, pour over carrots and chill overnight. Dilly carrots. 

    * To save dishwashing, discover Spork.
  A high quality, stainless steel fork with a cutting edge, it was developed for handicapped people who eat with only one hand.  Cut and spear with one tool. The plastic “picnic” version is not recommended.

    * Cook bacon the way restaurants do. Cover a sheet pan with baking parchment and lay out strips of bacon in a single layer. Bake until it’s done to taste.

    * To make bacon rosettes, use an ice pick to punch holes in a disposable foil cupcake pan. Curl bacon strips into coils and fill cups. Set this pan in another pan to catch the grease and bake until bacon has formed into crisp roses. 

        *  To add kick to your pepper, add a few dry pepper flakes when filling your pepper grinder with peppercorns.

Never run out of provisions in an emergency. Stock the pantry with shelf-stable foods from the supermarket. No survival rations needed for this book. Survival Food Handbook. 

 Pantry Recipe of the Week
    No fresh ingredients needed for these weekly recipes. Use any fresh food you have, of course,  but in any emergency an entire meal can be available from your pantry.

Ham-mato Stew
2 to 3 drops Tabasco sauce
1 can of chunk ham
1 tablespoon dried diced onion bits
15-ounce can low-sodium diced tomatoes
15-ounce can of cream style corn
1 tablespoon instant potato flakes or powder
6-ounce can low-sodium vegetable juice
1 chicken bouillon cube
½ teaspoon crumbled dried thyme

    Shake a few drops of Tabasco into a medium saucepan, then add the ham and its juice. Break up the ham. Stir in remaining ingredients. Bring to a boil, stir to dissolve bouillon, cover and cook at least 5 minutes over reduced heat to soften onions and blend flavors.
     Serves 2 to 3.  Pass the pepper grinder.

Make your own trail mix and always have a meal in your pocket when beach combing or on night watch. Easy recipes at
Bonus Recipe
Shortcut Tortilla Soup
    To develop full flavor, cook vegetables until they are rich, dark brown. 

3 ribs celery, diced
Medium onion, diced
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 quart of  beef, vegetable or chicken stock
1 cup water
14.5-ounce can diced tomatoes with green pepper and onion
10-ounce can Rotel  tomatoes (hot, medium or mild)
1 teaspoon each chili powder, ground cumin, dry basil, oregano
Tortilla chips or strips, homemade or use Fritos or Doritos.
Lime wedges (optional)

    In a heavy pot, stir-cook celery and onion in hot oil until they are tender and golden brown. Add garlic and quickly scrape up dark bits from the skillet. (Careful! Garlic burns easily.) Add broth and other ingredients.  Cover and simmer over low heat while flavors blend. Ladle into soup bowls over tortilla chips.. Garnish with lime wedges. Serves 4 to 6.

Friday, November 18, 2016

Menus for the Boat Cook

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Galley Recipe of the Week

Bully Beef Brick
    Make this jellied meat loaf up to three days ahead. It’s a hearty cold dish to have on hand if you’re heading into dusty weather. Or, make it at home for a carefree, no-cook  weekend on board. For added zing add a tablespoon of horseradish. 

2 packets unflavored gelatin
1/4 cup cool water
3/4 cup boiling water
1 cup mayonnaise
12-ounce can of corned beef, broken up
3 hard-cooked eggs, mashed or diced
1 cup finely chopped celery
Small jar of salad olives, well drained

    Soften gelatin in the 1/4 cup cold water, then dissolve in 3/4 cup boiling water. Whisk in mayonnaise and stir in remaining ingredients. Put in an oiled loaf pan and chill. Slice and serve in sandwiches or on a bed of lettuce. Serves 8 as a main dish salad.

See more of Janet Groene’s shortcut recipes at

Always have a  meal on hand for beach combing or night watch. Make a big batch of homemade, healthful trail mix and package it by the cupful for the pocket. See Create A Gorp. 

Pantry Recipe of the Week
    Each week we provide a recipe that requires no fresh ingredients. For more pantry recipes see my Survival Food Handbook, a guide to provisioning your boat with ordinary supermarket foods that can be stowed for weeks, sometimes years. No high-priced survival rations needed.

Baked Bully Beef Casserole

6-servings of instant potato flakes
Hot water
12-ounce can corned beef
15-ounce can chopped sauerkraut, rinsed and drained
8-ounce can of low-sodium tomato sauce
½ teaspoon powdered mustard
Freshly ground pepper

    Grease or spray an 9 X 13-inch baking pan. Set the oven for 400 degrees. Add potato flakes to the pan and stir in enough hot water to make potatoes thick and creamy. Set aside.
    Break up corned beef and layer over the potatoes. Distribute kraut over the top. Stir mustard into tomato sauce and drizzle sauce over kraut.  Bake at 400 degrees about 20 minutes or until heated through. Pass the pepper grinder. Serves 4-6.
    Stove-top method: Heavily grease a heavy skillet. Mix potatoes and hot water in a bowl and spread in the skillet. Then add corned beef, kraut and sauce as above. Cover skillet and cook over medium heat until everything is heated through and potatoes are crusty on the bottom.

Bonus Recipe
Vegetarian “Chicken” Salad
2 cups walnuts
½ teaspoon ground sage OR 1/2 teaspoon curry powder
2 or 3 hard-cooked eggs
Small onion
Small bottle of salad olives, well drained
Mayonnaise or salad dressing to taste
    Chop fine and moisten to taste with mayonnaise. This is best made in a blender or food processor but the off-grid cook can also chop it by hand.  A good wood chopping bowl with chopping knife is a lifetime investment. Makes about 2 ½ cups.

Friday, November 11, 2016

MAST-erful Meals for Hungry Boaters

 blog copyright janet groene, all rights reserved. To ask about rates to place an ad     or sponsor a post email

This blog is available for Kindle by subscription. Amazon sends it to you wirelessly each week. For a free trial click here.

Galley Recipe of the Week
Wiggleworm Pasta Salad
    McCormick’s Salad Supreme is one of my favorite galley shortcuts.  Loaded with Romano cheese bits, it gives this make-ahead pasta salad color and  zing.

1-pound box of spaghetti
8-ounce bottle of Italian dressing
Whole jar of McCormick’s Salad Supreme
Small can of sliced ripe olives, drained
3 or 4 plum tomatoes, diced
Medium Vidalia onion, cut in crescents

    Cook and drain the spaghetti and add the dressing to taste while it’s warm. Fold in everything else. Chill or serve at “room” temperature. Serves 6 to 8.

See more galley-ready, shortcut recipes from Janet Groene at

Stern Grill Curry Chicken
3 small chickens
3 cups cooked rice
2 tablespoons vegetable oil
Large onion, diced
2 tablespoons curry powder
3 tablespoons flour
2 teaspoons salt
½ cup honey
1/4 cup soy sauce
About 3 cups chicken broth

    Have the butcher cut the chickens in half.  Lay out 6 pieces of heavy duty  foil and spray with nonstick spray. Start the grill for medium heat. Put chicken on foil, cavity side up and place ½ cup cooked rice on each.
    Saute onion in oil to soften, then stir in curry powder until it’s fragrant. Whisk flour, salt, honey and soy sauce with a cup of cold broth and stir into onions. Cook, stirring while adding more broth until sauce is smooth and as thick as you want it. Spoon about 1/4cup sauce over rice and seal foil packets. 

     Cook skin side down 20 minutes, turn and cook 20 minutes, turn and cook 20 minutes more. Test for doneness,  180 degrees F.  Spoon on extra sauce to taste and serve with chunks of bread to mop up juices.  

Pantry Recipe of the Week
    Each Pantry Recipe can be made with no fresh ingredients. For more recipes that use only shelf-stowed foods, see Survival Food Handbook, a guide to using supermarket foods to stock your boat or home for emergencies.

Confetti Rice Pie
3 eggs or equivalent in reconstituted eggs
Small can evaporated milk
3 cups cooked rice
2 tablespoons dried parsley flakes
Small jar diced pimento
½ cup grated dry cheese such as Parmesan
½ teaspoon each salt and freshly ground pepper

    Grease a deep-dish pie pan or heavy skillet. Add water to evaporated milk to make 1  cup liquid. Whisk eggs and liquid, then fold in rice, parsley, pimento and cheese. Turn into pie pan  or skillet.
    Oven method: Bake 35 minutes, or until set, at 325 degrees.
    Skillet method: Cover tightly and cook over low-medium heat until set.
    Let stand uncovered 5 minutes. Cut in wedges and serve 4 as a main dish. Or cut in 6 to  8 wedges and cover with creamed chicken, gravy, tomato sauce, creamed vegetables, creamed tuna, etc.

Whether you’re on night watch, fishing the flats or beachcombing a remote cay, always have a meal in your pocket. Homemade trail mix saves money, saves packaging and lets you fine-tune ingredients to your personal diet needs. See easy recipes at CreateAGorp
Bonus Recipe
Pork Sloppy Joe
    Spoon this easy “joe” into buns or over baked potatoes. To make it a whole meal, stir in canned beans.

2 1/2 pounds lean ground pork
1 tablespoon garlic salt
1/4 cup each vinegar, Worcestershire and hot sauce
6-ounce can of tomato paste
12-ounce bottle of ketchup
    Brown pork, breaking it up. Stir in remaining ingredients and simmer 20 minutes. Makes 10 to 12 portions to use now or freeze in smaller batches. I have also canned sloppy joe in pint jars, using directions for other canned meat.

Friday, November 4, 2016

Easy Recipes for Boat Cooks

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Galley Recipe of the Week
Men Are From Mars Dessert
    This showy, simple dessert looks good in clear plastic disposable glasses. Tangy apples provide a piquant contrast to the sweet candy.  Garnish with sliced almonds or a stemmed maraschino cherry.

3 regular size Mars bars
1 packet of French vanilla instant pudding mix   

 1 cup milk
1 can of apple pie filling

    Dice candy bars. (It’s easier if you chill them first.) Whisk milk into pudding mix, then fold in apple pie filling and candy. Serve at once or chill. Serves 6 to 8.

Tips for the Galley Cook
    * When cooking in rough seas it’s a good precaution to wear a  rubberized apron to protect against slams and scalds. Wear it too at the fish cleaning station where stinky, sticky fish scales fly everywhere.  It’s easily cleaned with a dunk in a bucket. 

    * It's called mise en place. TV chefs have everything pre-measured and ready to dash into the dish. For the galley chef, this means more attention to the stove and less scrambling for spices after the flame is lit. Each of these handsome, Swedish dispensers holds three ingredients. 

    * Buy cheap pantyhose to store onions and other root vegetables. They breathe and protect. 

    * If you use grated Parmesan cheese sold in plastic bottles like this one, keep one to fill with 20 Mule Team Borax. Clearly label it Poison to avoid mis-use,  and sprinkle some each night in damp sinks and shower pans to kill roaches. 
The flip-up lid and large holes make it ideal for this use.  

    * I was skeptical about this nonskid, compact, roll-up mat until I saw it. Put it over the sink as a drainer or on the counter as a hot pad.  You can also roll each end under a bit to form fiddles.

    * Save the stretchy ribbing from a sock or cotton sleeve to pull over your rolling pin or the bottle you use as a roller. It holds more flour, so dough doesn’t stick. Wash in cold water.

Pantry Recipe of the Week
    My newest book, Survival Food Handbook, (International Marine Publishers) is a guide to buying, storing and using shelf-stable foods from the supermarket. Let it be your guide to provisioning for a voyage or for emergencies. Every recipe in the book can be made with stowed foodstuffs.

Scalloped Asparagus
    I’ll admit that canned asparagus, like canned spinach, is pretty awful. However, I stock a can or two  on a long trip, just for variety. Here’s how to turn it into a vegetarian main dish. It makes 4 servings.

1 can of asparagus cuts, drained (save juice)
4 cups of packaged croutons
1 jar of Old English cheese spread
1/4 cup vegetable oil
1/4 cup flour
2 cups liquid
Small can evaporated milk (2/3 cup)
1 tablespoon dried, diced onion
1 can cream of mushroom soup
    Add water to asparagus juice to make two cups. Cover the bottom of a greased 9 X 13-inch baking dish with half the croutons. Top with asparagus.  Using two spoons dot with flecks of cheese. Set aside.
    Heat oil and stir in flour, then gradually stir in liquid. Keep stirring while adding evaporated milk, onion and condensed soup. When mixture is thick and smooth, pour over asparagus. Top with remaining croutons. Bake 25 minutes at 350 degrees. 

    Skillet method: Proceed as above but reserve half the croutons. Cover the skillet
and cook over low-medium heat until it’s hot and creamy. Arrange remaining croutons on plates and cover with hot mixture.

See more galley-ready shortcuts and recipes at
Bonus Recipe
Bourbon Praline Sauce
    Add ooh, la la  to the simplest dessert with this rich sauce. Serve it over ice cream, plain pound cake, bread pudding, ice cream or fruit.
½ stick butter
1 tablespoon flour
Pinch salt
1 cup heavy whipping cream
½ cup brown sugar
1 tablespoon vanilla extract
2 tablespoons bourbon
    Melt butter and stir in flour, salt and flour until it’s bubbly and light brown. Keep stirring over medium heat as you add the brown sugar, then the cream little by little. When it’s thickened, remove from heat and stir in vanilla and bourbon. Makes about 1 ½ cups. 

Friday, October 28, 2016

See-Worthy Recipes for the Boat Cook

blog copyright janet groene, all rights reserved. To ask about placing an ad on all seven Groene blogs, one rate, one year, email

Never miss another recipe. Use your Amazon account to subscribe to this blog for your Kindle and it’s sent automatically each week. If you need the free Kindle app, click above right. Then go here for a free trial. 

Galley Recipe of the Week
Shrimp Fried Rice
    Use leftover rice, instant rice or one of the new pouches of cooked rice. This skillet meal needs only a quick stir-fry.

20-ounce bag of de-veined, tail-off, small cooked shrimp
2 strips bacon, cut up
Medium green or red sweet pepper, seeded and diced
1 or 2 ribs celery, diced
Large onion, peeled and diced
2 to 3 cups cooked rice
Soy sauce

    Thaw and drain shrimp. In a large skillet, fry bacon bits until brown.  Keep stir-frying as you add pepper, onion and celery. When they are crisp-tender stir in rice and shrimp to heat through. Serves 4. Pass the soy sauce.

See more of Janet Groene’s shortcut recipes at

Prepare for a voyage or just be ready for everyday emergencies with the Survival Food Handbook. It’s a guide to shopping the supermarket for familiar, affordable foods you can stow for the long haul. Every recipe can be made with shelf-stable ingredients.

Pantry Recipe of the Week
    Come back each week for our emergency Pantry Recipe made with shelf-stable ingredients you can stow now, use weeks and even months later. Rotate supplies regularly and watch use-by dates.

Muddy Snowballs
Mixing and forming this toothsome candy is a good activity for a day when you’re weathered in.

1 cup regular or crunchy peanut butter
2 sticks butter or butter-flavor shortening (1 cup)
1 teaspoon vanilla flavoring

16-ounce box powdered sugar
1 cup shredded coconut
1 cup finely chopped nuts or pecan meal
About 1 ½ cups graham cracker or cookie crumbs
Candy making chocolate, white or dark (optional)
Powdered sugar (optional)

    Work peanut butter and butter together until well mixed. Work in vanilla,  sugar, coconut, nuts and enough crumbs to form a solid mixture you can form into balls. Set on waxed paper to dry. Eat as is, roll in powdered sugar,  or dip in melted candy coating. Makes about 2 ½ pounds of candy.

Tips for the Boat Cook
    * Make a crazy, lazy pie crust. Melt a 12-ounce package of chocolate chips and stir in 2 cups chow mein noodles. Press into bottom and sides of a buttered pie pan to form a crust. Chill and fill. 

    * I've admitted to borrowing the propane torch from the toolbox to put a crust on flan or a broiled topping on a skillet casserole. Here's another toolbox item I use often in the galley to search deep into dark lockers and the top-access reefer. 

    * Make pineapple porridge. Drain a small can of crushed pineapple and use juice as part of the water measurement to make a 6-serving batch of oatmeal. Add a teaspoon each of salt and cinnamon. When oatmeal is done, stir in pineapple to heat through. Serve with brown sugar and cream. 

    * Inexpensive, washable and  re-usable pony tail elastics make colorful rings to corral tableware. Roll up knife, fork and spoon in a paper napkin and fasten.

    * Install this
fold-away,  marine grade, stainless steel cup holder on a bulkhead handy to the table or work area and simply snap it open any time you need to temporarily stash a cup or bottle.

    * This is also a handsome, marine grade stainless steel cup holder Add to add one to center of the table to secure condiments.  

See my homemade snack recipes to carry in a pocket for beach combing, fishing or standing night watch. Make a big batch, then measure into snack bags by the cupful.

Bonus Recipe
No-Bake Strawberry Pie

1 graham cracker  pie shell
Fresh strawberries
1 ½  cups water
1 packet strawberry gelatin dessert mix
½ cup sugar
1/4 cup cornstarch

    Chill a homemade or store-bought pie crust. Stir water, sugar and cornstarch over medium heat until it thickens. Stir in dry gelatin mix and spread a thin layer in the chilled crust, using the back of a spoon. Fill with halved strawberries and carefully spoon remaining sauce over them to coat them completely.  Chill. Serves 6 to 8. Serve as is or with whipped cream.
    Cook’s note: This is best made early in the day and served the same day.

Friday, October 21, 2016

On Board with Easy Meals for Boat Cooks

Blog copyright janetgroene, all rights reserved. To ask about one annual rate to advertise on all Janet Groene blogs, email

Never miss another recipe. Subscribe to this blog for your Kindle and Amazon sends it automatically each week. If you need the free Kindle app, click above right. Then go here for a free trial. 

Galley Recipe of the Week
Reuben Skillet 
4 slices rye bread
4  slices deli-sliced baked ham
15-ounce can chopped sauerkraut, well drained
4  slices Swiss cheese
½ stick butter
2 or 3 eggs
1 tablespoon water, cream or milk
Thousand Island dressing
    Cut bread into small cubes. Roll up a tuft of sauerkraut and a slice of Swiss cheese in each slice of ham, using about half the kraut. Fasten with toothpicks. Set aside.

      Melt butter in a skillet and stir-fry bread cubes with remaining kraut until bread is toasty.
    Whisk eggs and pour over bread. Arrange rolls on top, seam side down. Cover and heat until eggs set. Drizzle with Thousand Island dressing. Serves 4.

Boat Cook Tips
    * Plastic measuring cups are OK but heavy duty stainless steel measurers can also be used as ladles and as small pans for, say, melting butter

    * Make kebabs for the grill with pineapple chunks alternating with ham chunks.  As they cook,  brush with a mixture of equal parts soy sauce and pineapple juice

    * Make a steak rub with equal parts instant coffee and brown sugar. Let stand 30 minutes, then sprinkle with salt and pepper and broil or grill. 

    * Open a can of chili, take off paper and heat it in a pan of hot water. Spoon over omelet. Good as is or serve with shredded lettuce, grated cheese and sour cream.  

    * To serve meals in heavy weather  use inexpensive, oblong  baking pans as spill-proof trays. They stack for easy storage. Each can hold a bowl, cup, silverware, napkin, crackers or bread and a piece of fruit or cookies for dessert.

    * Make raisin sauce for ham. In a small, cold pan mix 1/4 cup flour, 1 tablespoon sugar and a cup of water. Bring to a boil, stirring,  and stir in ½ cup golden raisins, a pinch of salt and 1/4 cup of maple syrup, light molasses or dark corn syrup. Heat, stir in a pat of butter and serve.

        * To make clean-up easier after measuring thick goo such as syrup, molasses or honey, spray the measuring cup first with pan spray.

See more easy recipes and quick tips for the small galley at

Pantry Recipe of the Week
    This is our weekly emergency recipe, back-up plan, prepper provision. No fresh foods needed.

Marinated Baby Carrots
    When fresh foods are gone and you look to the larder, the biggest challenge is to find the makings of a tangy salad course. Here’s one.

2 cans, 15 ounces each, baby carrots
1/3 cup olive oil
3 tablespoons vinegar
1 teaspoon each garlic powder, crumbled dried thyme, dillweed
    Drain carrots. Whisk oil, vinegar and seasonings. Marinate carrots several hours at “room” temperature or, if you have a chiller, up to three days. Serves 6.

Make big batches of homemade trail mix, customized your way, and measure into snack bags by the cup or half cup. Always have a substantial snack in your pocket for beach combing or night watch. Find easy recipes at Create A Gorp. 

Bonus Recipe
Desperation Dinner
    Gourmet cooks will balk at this recipe but racing sailors and passagemakers know the scene. I’ve been Out There at times when it’s all one can manage just to open a couple of cans. Yet these are also the times when you and the crew need a hot, filling meal the most.
2 cans macaroni and cheese
Small can evaporated milk
Small can diced chilies, well drained
10-ounce can whole kernel corn with red and green pepper, not drained
Snack size package Fritos

    Heat mac and cheese, chilies, corn and as much of the milk as needed. Sprinkle with a little ground nutmeg. Just before serving, fold in Fritos. Serves 2 to 3.