Friday, October 21, 2016

On Board with Easy Meals for Boat Cooks

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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.

Friday, October 14, 2016

Cook on the Boat, Eat on the Boat

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Galley Recipe of 
the Week
    Make this chili by the barrel for raft-ups and dock parties.
Catspaw Chili
2 pounds lean, ground pork
2 tablespoons vegetable oil
Medium onion, diced
1 tablespoon each minced garlic, ground cumin
Medium red sweet pepper, diced
3 cups water
1 tablespoon powdered chicken bouillon
2 cans, 4.5 ounces each, chopped green chilies, well drained
2 cans, 15-16 ounces each, large white beans such as cannellini
½ cup dry white wine or water (optional)
Salt, pepper to taste
Optional suggested garnishes:
Sour cream or
Shredded cheese or
Hot sauce or
Roses Lime Juice

    Fry out pork in hot oil over high heat, gradually stirring in onion, garlic, cumin, pepper and chilies. Add water and bouillon. Scrape up brown bits from the pan. Bring to a low boil, cover and simmer over low heat about 10 minutes until onion is tender and pork is done through. Stir in beans and wine or water to thin as desired. Adjust seasonings.
    Cook’s note: Drain and rinse cannellini if you wish.
    Pressure cooker method:  Fry out pork in hot oil, then add remaining ingredients. Bring to full presssure for two full minutes, then let cool.

Janet Groene’s Survival Food Handbook, published by International Marine, is a guide to provisioning with supermarket foods you can stow for a voyage or emergencies.  

Boat Cook Tips

    * When laying up the boat each fall, empty the galley of all food including cans and jars that could freeze and burst.

    * Dishwashing becomes stink-free with these quick-drying scrubbers. No more sour dishcloths or mildew in the galley.

    * Many crackers and cookies are sold in tin boxes. This keeps them dry and safe from rodents and vermin. However, they are not “canned” and will get stale or rancid. Observe use-by dates. 

    * A battery-op, stainless steel salt and pepper mill set looks good on the galley table while serving up freshly ground salt, peppercorns or other spices.

    * Stretch space in a small galley without loss of quality with this compact, lifetime, stainless steel nesting pots and skillet. Works on any stove including an induction hotplate.


Pantry Recipe of the Week
    No fresh ingredients are needed for these weekly recipes. 

Not Yo’ Nachos
1 tube of Pringles  potato or tortilla chips (about 5 ounces)
14.5-ounce can diced tomatoes with garlic , onion and green pepper, well drained
Small can diced chilies, drained
2.5-ounce packet real bacon bits
1 jar of CheezWiz
½ teaspoon Tabasco
    Spread Pringles on a tray or platter. Heat tomatoes, chilies, bacon bits, Tabasco and cheese until smooth. Pour over Pringles and serve immediately. 

See more of Janet Groene’s galley-ready recipes at

Bonus Recipe
Pierogi Skillet

16-ounce package of hot dogs, kielbasa or other cooked sausage
2 tablespoons vegetable oil
Small red sweet pepper, seeded and cut in strips
Small green sweet pepper, seeded and diced
Medium onion, peeled and cut in crescents
1 tablespoon vegetable oil
13-ounce package cheese pierogies, thawed
2 cups chicken broth    

    Cut up meat and sizzle in 2 tablespoons hot oil, gradually stirring in vegetables. When they are crisp-tender, scrape meat and vegetables to sides of the pan. Put the remaining tablespoon of oil in the center of the pan and add pierogies. Brown 3-4 minutes without stirring.  Add chicken broth, bring to a boil,  cover and cook over low-medium heat 10 to 15 minutes. Stir gently to combine. Serves 4 to 6.

Friday, October 7, 2016

Easy Cooking on a Boat

blog copyright janet groene, all rights reserved.  This blog has had more than 50,000 views. To ask about rates to place an ad or sponsor a post email 

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Galley Recipe 

of the Week
Ravioli and Rags

1/4 pound shaved deli baked ham, sliced very thin
1 package spinach ravioli
2 bouillon cubes (
chicken, vegetable or ham)
 20-ounce can of large white beans such as cannellinni
Dried parsley flakes

    Tear deli ham into “rags” and place in four soup plates.
    Cook ravioli according to package directions, adding bouillon to the boiling water. . When ravioli are done, stir in beans to heat through. Ladle over ham. Sprinkle lightly with dried parsley flakes.  Serves 4.

See another Janet Groene galley recipe, new each month, at

Tips for the Boat Cook
    * Go savory with a traditional sweets recipe. Make bread pudding with garlic and onions instead of sugar and raisins. Serve as a side dish or vegetarian main dish.

    * Drain and chop a small can of peaches and fold into your favorite corned beef hash. 

    * Have hot running water in the galley at all times without lighting the stove. Just fill this 2.5 liter,  stainless steel pumping thermos

    * I find many uses for a tea infuser in the galley. Use it for loose tea, medicinal herbs, bouquet garni, fresh herhs, whole spices or anything that you want to remove after cooking. This one takes up little room. It’s stainless steel, extra durable and easier to clean than mesh tea balls. 

    * Always have a pocketful of nutrition. Whether you’re fishing, beach combing or standing night watch, be ready when the hungries hit. Make healthful, homemade, big-batch trail mix recipes. You control ingredients and portions. Create A Gorp.

Pantry Recipe of the Week

    Especially useful for emergencies like Florida is experiencing just now, these recipes are made 100% with stow-able food supplies. For an entire cookbook of recipes made with pantry foods, see my Survival Food Handbook  

    The book is also useful in planning provisions for voyaging, for living off grid and for filling your emergency food locker with supermarket stow-ables. No costly survival rations needed.

Eggless Chocolate Cake
2 cups flour
1 ½ cups sugar
½ cup unsweetened cocoa powder
1 tablespoon baking soda
2/3 cup canned applesauce
½ cup water
2 tablespoons dry milk
½ teaspoon vinegar
2 tablespoons vegetable oil
1 ½ teaspoons instant coffee
1 cup very hot water

    Put dry ingredients in clean bag.  Grease a 9 X 13-inch baking pan. Pre-heat oven or solar cooker to 350 degrees. In a bowl whisk applesauce, water,  dry milk, vinegar and oil. Stir instant coffee into hot water and add to the wet mixture. Stir dry ingredients into wet until everything is evenly mixed.
    Pour batter into greased pan. Bake 35 minutes or until the cake is firm and springy to the touch.
    Skillet method: grease a cold, heavy skillet, preferably cast aluminum. Add batter, cover tightly and cook over medium-low flame until cake is firm to the touch and shrinks slightly away from edges of the pan.

See more of  Janet Groene’s galley-ready recipes and tips at

Bonus Recipe
Walnut Hummus
    Experiment with different oils in this recipe. Fresh parsley is always a plus if you have some to sprinkle over the hummus.
1 can of garbanzo beans, drained
½ teaspoon garlic powder or more to taste
½ teaspoon dried lemon zest
1 cup very finely chopped walnuts

Salt, pepper, cayenne to taste
Vegetable oil,  nut oil or some of each

    Using a fork or food processor, mash the beans. Stir in zest and ½ teaspoon garlic powder. Stir in walnuts with enough oil to make a creamy spread. Adjust seasonings. Makes about 2 ½ cups spread or dip  for bread, pita, crackers, raw veggies, tortillas, etc. .

Friday, September 30, 2016

Easy Sailing With These Boating Recipes

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

Amazon  sends this blog automatically to your Kindle each week for only 99 cents a month. For a free trial click here. 

Galley Recipe of the Week
Green Seas Cornbread
    Rich and eggy, this is a one-dish meal for vegetarians or a side dish for a meal with meat.
10-ounce box of frozen chopped spinach
1 stick butter
4 eggs
1 cup of sour cream
1 teaspoon onion powder
1/3 cup grated dry cheese such as Parmesan
Small box or bag of  cornbread mix (about 1 ½ cups)

    Thaw spinach in a sieve and press dry.  Whisk eggs until light, gradually whisking in sour cream, onion powder and cheese. Stir in cornbread mix and spinach.  Melt butter in a 12-inch skillet.  Tip skillet to coat evenly with melted butter. Add batter.
    Cover and cook over low/medium heat until it’s crusty and brown around the edges and “set” in the center. Cut in wedges. Serves 2 as a main dish, 4 to 6 as a side dish.

Tips for the Boat Cook

    * Chop fig newtons finely to make about 2 ½ cups. Use the back of a fork to press the sticky mass into a pie plate sprayed with nonstick spray. Form a pie crust, chill and fill.Yum!

    * Don’t let leftover popcorn go to waste. It can be ground into flour in a blender, food processor or a stone mulcajete. 

    * Something to celebrate? Make mock champagne. Mix a quart of chilled ginger ale, a quart of cold white grape juice and 2 cups cold vodka.

    * Make no-bake granola bars. Butter a 9 X 13-inch pan and a large mixing bowl. Mix 2 ½ cups crisp rice cereal, 2 cups minute oatmeal and ½ cup raisins. In a pan, cook ½ cup each brown sugar, peanut butter and light corn syrup until hot and smooth. Stir in 1 teaspoon vanilla. Quickly mix with cereals and press into the buttered pan. Cool and cut. Makes 18 bars. 

    * To press mixtures like the above tightly into a mold, use a buttered fork or the buttered flat bottom of a glass. 

    * To make sticky buns, roll out a pound of frozen bread dough. Mix a package of butterscotch pudding mix with a stick of melted butter and a teaspoon of cinnamon. Nuts optional. Spread on dough, roll up, cut and bake. 

Warm up night watch with a hearty, homemade pocket snack. See easy recipes for pocket fuel at         

Pantry Recipe of the Week
    Each week we present a recipe that requires no fresh ingredients. Watch use-by dates on all canned and packaged foods.

Grits Casserole for Two
    It’s true that stone-ground grits are best, but they have a shorter shelf life. Sometimes sailors have to take shortcuts to a hot supper. This hearty meal makes in minutes to serve one or two.
1 or 2 packets of instant grits
8-ounce can of whole kernel corn (scant cupful)
Small can of chunk ham, tuna, chicken or turkey
2 eggs or equivalent
1 to 2 tablespoons vegetable oil
    Drain corn and ham and heat juices with 1 cup water. Stir into grits, adding more water if needed. Grits should be the consistency of mashed potatoes.
    Break up ham and stir into grits with corn to cool the grits a bit before stirring in eggs. Heat oil in a nonstick skillet and add grits mixture. Cover and cook over medium heat until it’s “set” in the center.

See more of Janet Groene’s galley-easy recipes at
Bonus Recipe
Pumpkin Custard Skillet Supper
1 pound of lean bulk sausage
20-ounce can of sweet potatoes in water, drained
15-ounce can of apple pie filling
15-ounce can pumpkin
Small can of evaporated milk
2 large eggs
1/4 cup sugar
1 teaspoon cinnamon
    Fry out sausage in a deep 12-inch skillet and spoon off excess fat. Add sweet potatoes and mash a few times. Add apple pie filling. Turn over with a pancake turner to mix.
    Cover and heat through. Whisk pumpkin, milk eggs, sugar and cinnamon and pour over the skillet. Do not stir. Cover and cook over low-medium heat until pumpkin layer is set. Serves 4 to 6.

Saturday, September 24, 2016

Sail the Bounding Main with Main Meals

blog copyright janet groene, all rights reserved. This blog has had more than 50,000 views. To ask about rates to place an ad or sponsor a post email

This weekly blog is available for your Kindle by subscription. Get the Kindle app free above right, then go here for a free trial. 

Galley Recipe of 
the Week
Bean ‘n Berry Bulgur

    Serve this as a side dish for 4 or 5 people or a vegan-vegetarian main dish for 2 to 3. Fresh berries are best but you can also use craisins plumped in a little hot water. Frozen or canned berries aren't recommended.

2 tablespoons canola oil
 Medium onion, finely diced
1 teaspoon curry powder (more or less to taste)
1 ½ cups water
1 vegetable bouillon cube
3/4 cup bulgur
15-ounce can large white beans, drained
 1 cup fresh strawberries, cut in quarters
Minced parsley or cilantro

    Heat oil in a saucepan and stir-fry onion to soften it. Stir in curry powder to release its flavor. Add water and bouillon and bring to a boil. Stir in bulgur, remove from heat, cover and let stand 20 minutes. Fold in beans, strawberries and parsley or cilantro to taste. Serve warm, at “room” temperature or chilled.

Tips for the Boat Cook

    * Swish sliced leeks, parsley or cilantro clean by plunging  into a bowl of water, allowing sand to sink to the bottom. Change water if necessary. Shake dry and wrap in a dish towel. Keep cold and dry. 

    * When you choose an ice bucket for the boat, get well-insulated metal, not glass or plastic. Then you can use it for hot things too. Make mashed potatoes ahead and keep hot in the ice bucket, freeing a burner to fry the chops or make coffee.

    * Cut cheese the easy way with a cheese wire. It costs little, is easy to clean and it takes up almost no room in the galley.

    * If you prefer percolator coffee, this inexpensive pot brews to your liking and it doubles as an asparagus cooker. Just stand up the stalks, tips up, in a few inches of water and steam for a minute or two. 

See more of Janet Groene's galley-easy recipes at

Pantry Recipe of the Week
CheeZoup for Two
    This is an easy hot dish to make when you’re out of fresh food or need a quick meal in heavy weather.

15-ounce can macaroni and cheese
Small can (2/3 cup)  evaporated milk
1/3 cup water
Small can chunk ham, broken up
Small can peas, drained
Grated dry cheese such as Parmesan

    Combine everything. Heat gently, stirring to mix, until it’s heated through. Garnish with grated cheese. Add croutons if you have some. Serves 2.

Find easy recipes for snacks, trail mix and gorp to carry in a pocket, eat anywhere, any time.

Bonus Recipe
Overnight Broccoli Salad
    Don’t eat this too soon. It really needs 8 to 24 hours in the reefer.

1 large head broccoli
1 bunch scallions
1/2 cup raisins
3/4 cup mayonnaise
2 tablespoons milk
2 tablespoons white vinegar
1/2 cup sugar or equivalent
4-ounce can or packet crumbled real bacon
1/2 cup sunflower seeds

    Cut up broccoli into small bites. Slice scallions. Combine vegetables and raisins.  Whisk mayo, milk, vinegar and sugar until smooth and fold into vegetables with bacon pieces.. Cover and chill overnight. Before serving, stir and sprinkle with sunflower seeds. Serves 8 as a side dish, 4 as a main dish.