Friday, May 19, 2017

A Boat Load of Boating Recipes and Tips

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Galley Recipe of the Week
Scrambled Grits

1 pound lean bulk sausage
4 cups water
1 cup stone-ground grits
16-ounce carton Egg Beaters
Shredded cheese(optional)
Hot Sauce (optional)
Butter (optional)
    In a large saucepan fry out the sausage and chop it into crumbles. Spoon off any excess fat. Add water, bring to a boil and stir in grits. When grits are thick and creamy, stir in Egg Beaters. Turn off heat, cover and let stand 10 minutes or until eggs set. Serves 4. Serve as is or with cheese, hot sauce and/or butter.

Boat Cook Tips

    * Powdered egg, powdered egg substitutes and meringue powder  are now found on most supermarket shelves. You can also substitute 1/3 cup juice from canned chickpeas for one egg in many recipes. For information on keeping fresh eggs without refrigeration see

    * While drained spaghetti is still warm toss with Italian dressing. Chill. The next day add meat, cheese and vegetables and serve it as a salad. 

    * Make your own chunky peanut butter. Stir sunflower “nuts” into creamy peanut butter to taste. Use at once. For the children, stir in some mini marshmallows or chocolate chips  too.

    * Mix condensed cream of potato soup with half a can of light cream and 1/8 teaspoon ground nutmeg. Tear dried chipped beef into “rags” and add to taste. Heat, serve over rice, potato, ramen, what have you.     

Pantry Recipe of the Week

These weekly recipes are not the same recipes that appear in Survival Food Handbook. 

     Each week’s pantry recipe requires no fresh food at all. A prepared pantry is a boater’s best insurance. Get Janet Groene’s Survival Food Handbook, a guide to preparing an emergency pantry with supermarket foods. No high-priced survival rations needed. Every recipe in the book is made with stowed foods.

Skillet Pear Pie
    This can also be made with canned peaches or apples.

1 cup biscuit mix
1 tablespoon sugar
1 cup coarsely chopped nuts
1/3 cup vegetable oil
14.5-ounce can of pears, drained (save juice to make fruit punch)
1 egg or equivalent
2/3 cup water
2 tablespoons nonfat milk powder
½ teaspoon cinnamon
1 package instant vanilla pudding mix
    Grease a cold 8- or 10-inch skillet. Add oil and mix in biscuit mix, sugar and nuts. Spread with the back of a wet spoon to cover the entire bottom of the skillet, forming a crust.
    Slice pears and arrange over biscuit mix. In a bowl whisk the egg, water, milk powder and cinnamon. Whisk in pudding mix and quickly pour over pears. Cover tightly and bake over low-medium burner until crust is golden brown and pudding is “set”.

See more of Janet Groene’s shortcut recipes at

Bonus Recipe
Chicken “Crepes”

6 6- or 8-inch flour tortillas
1/4 stick butter
6 skinless, boneless chicken breast halves
1 cup sour cream
1 can condensed cream of mushroom soup
½ soup can dry sherry

    You'll need to warm the tortillas just enough to make them pliable so they will fold once. Some cooks wrap them in foil and bake, nuke them or wave over a hot burner. I  just grab them in tongs and give them a quick sear in a hot, nonstick skillet.
    Brown chicken breasts in butter, cover and let braise over low-medium heat while you whisk the sour cream, soup and sherry. Add to the pan, scraping up browned bits. Cover and cook until chicken is done (170 degrees F.).
    Place a warm tortilla on each plate. Put the chicken and some sauce on half the tortilla and fold the other half over it. Distribute hot sauce over tortillas and serve at once. Makes 6.  

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Friday, May 12, 2017

Boating Meals Made Easy

As of 5-11-17 this blog has had more than 61,000 views. Blog copyright janet groene, all rights reserved. To ask about rates for one ad, one year, all Groene sites, email

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 Janet Groene's Survival Food Handbook is a guide to stocking the boat and emergency pantry with supermarket foods. No high-priced survival rations required.

 Galley Recipe of the Week
Vegetables Polonaise
    This simple crumb topping enhances any vegetable dish. It’s especially welcome when you’re at sea for long periods, eating a lot of canned vegetables.

1 stick butter
About 1 cup dry bread crumbs
About 2 tablespoons minced parsley OR
1 tablespoon dried minced parsley
1 or 2 hard-cooked eggs, mashed with a fork   
    Melt the butter in a small, nonstick skillet and stir in bread crumbs over medium heat until toasty. Fold in parsley and mashed egg. Toss with cooked, seasoned vegetables or sprinkle on top. Makes 1 cupful.

Pantry Recipe of the Week

Each week we present a recipe that requires no fresh ingredients. Emergencies happen, even on day sails. Keep an ample pantry.

Rice and Tuna Hot Dish
8 ounces canned or pouch tuna, drained
4 cups water (including any juice from tuna)
4 cups instant rice
1 can condensed cream of celery soup
Small can (2/3 cup) evaporated milk
Small jar diced pimentos, drained
1 tablespoon dried parsley
1 cup crushed cheese crackers
2 tablespoons vegetable oil

    Bring liquid to a boil, stir in rice, cover and set aside for 7-10 minutes while rice absorbs the water. In a bowl whisk soup, milk, pimentos and parsley. When rice is tender, stir in tuna and the soup mixture.  Heat gently. In a small, nonstick skillet, heat cracker crumbs with oil until toasty. Sprinkle over dish just before serving.
Tips for the Boat Cook

    * To grill asparagus, think Kon Tiki. Arrange 6-8 spears of asparagus to make  rafts, then run two skewers through them, port and starboard. Spray with olive oil, sprinkle with herbs, grill. 

    * Marinate sausages, such as brats,  in hard cider. Drain. While they grill, boil cider with a little grainy mustard until it reduces to syrup. Drizzle over sizzled sausages.

    * Best dessert yet. Spread flour tortillas with Nutella. Add sliced bananas, brown on both sides, cut in wedges. 

    * Make mystery sauce for baked potatoes, fish or omelet. Stir 1 tablespoon drained capers and 2/3 cup chopped, drained salad olives into a pint of sour cream. 

    * Thinly slice large scallops and stir-fry in butter. Drain and toss with lots of chopped, crisp vegetables and Italian dressing to taste. Serve on a bed of shredded lettuce. 

    * Make a batch of French vanilla instant pudding and fold in a diced pear and 3 or 4 chopped coconut macaroons.

    * Fresh garlic is always best. When using powdered garlic or garlic granules, bring out the flavor by mixing with a little  water, then heat in melted butter.

    * When stocking emergency foods, keep in mind that you may be short on water or cooking fuel. Have at least some supplies that are ready to eat plus things like instant rice that cook quickly.

See more of Janet Groene’s shortcut recipes at 

Bonus Recipe
Muffuletta Mix
    With a jar of this tasty olive relish in your reefer you can make the famous New Orleans street food known as Muffuletta. It’s a sandwich made with meat and cheese (usually a mixture of deli meats including spicy salami plus a cheese such as smoked provolone.)  What makes it unique is this tasty olive mix.

1 cup each stuffed olives, black olives, giadiniera
1 teaspoon minced garlic
1 teaspoon each dried basil, oregano, salt
1/4 cup olive oil

    Chop fine or pulse in a food processor.  Keep cold. Makes 3 cups. Assemble sandwiches on bread or rolls spread with mayonnaise and mustard. Add meats, cheese and olive mix. Wrap in foil and heat on the grill, in the oven or in a covered skillet.

Friday, May 5, 2017

Boat Cook Recipes that Make Waves

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Galley Recipe of the Week
Forgotten Chicken
One pot, one hour, one great big meal for a hungry crew.

2 cups raw rice
Medium onion, diced
3  ribs celery diced
Large carrot, finely diced
1 tablespoon powdered chicken bouillon
3 cups boiling water
6 large, meaty, skinless chicken thighs
1 can condensed cream of mushroom soup
1 can condensed cream of onion soup
½ cup dry sherry

    Butter the bottom of a large saucepan, deep skillet or Dutch oven. Put raw rice in the bottom and scatter with vegetables. Sprinkle with bouillon. Arrange chicken thighs on top.
    In a bowl whisk condensed soups and sherry. Pour the boiling water over the chicken. Do not stir. Top with the soup mixture. Cover tightly and cook, without peeking , one hour over low heat. Serves 6.
    Slow cooker or solar cooker method: Proceed as above and cook 4 hours on High or 6 hours on Low.

Survival Food Handbook is a guide to shopping the supermarket for shelf foods for cruising or emergencies. It’s also a great help with provisioning for a long cruise. 

Pantry Recipe of the Week

Block and Tackle Cookies
    Pack this no-bake  sweet tightly into tin cans or any other molds to make solid blocks.  Chill, slice, eat.   

1 pound miniature marshmallows
2 cups tinned cream or evaporated milk
1 teaspoon vanilla or almond extract
1 pound coarsely chopped nuts
1 pound box of graham crackers, crushed
1 cup chopped dates or chopped dried fruit

    Heat cream and stir in marshmallows to soften. Stir in flavoring. Stir in everything else until well combined.
    Pack tightly in buttered tins. Chill thoroughly. Slice or cut up.  Makes about 4 pounds of cookies. 

Bonus Recipe

Spicy Banana Bread

4 eggs
1 cup water
1/4 cup vegetable oil
3 very ripe bananas   
1 box spice cake mix
1 box banana cream pudding mix
1 cup coarsely chopped pecans (optional)
2 bananas (optional)
Honey (optional)

    Grease two loaf pans and line bottoms with parchment paper. Set the oven to 350 degrees F.
    In a bowl whisk eggs, water and oil. Mix in bananas. Add cake and pudding mixes and combine well. Mixture will be lumpy. Fold in pecans if using. Put in loaf pans. Optional: slice bananas lengthwise and place, cut side up, atop the batter. Drizzle with honey.
    Bake 1 hour or until loaves test done with a toothpick. Let cook in the pans 10 minutes, then turn out, cool and wrap several hours for easier slicing.
     Cook’s note: I have also baked this bread in well-greased tin cans. Fill them only 2/3 full and forget the bananas on top. It’s also idea for a solar oven.
    Stove Top Method: this large recipe is best made in two pans such as heavy, 10-inch skillets. Grease heavily, add batter, cover tightly. Bake until firm and pulling slightly away from edges of the pans. Serve in wedges.

Boat Cook Tips

    * To oil your cutting board, avoid food oils because they attract bugs. Instead use pharmaceutical quality mineral oil. It’s also a good oil to put a shiny finish on your seashell collection because it won't turn rancid.

    * Peel lettuce and cabbage leaves away as needed. If you cut through the head, it will discolor faster. I have carried cabbage on board without refrigeration for weeks. Leave outer leaves in place even if they dry out. Then, once you start peeling away leaves, use each head as quickly as possible. 

    * Pitas and tortillas can be heated directly over the stove burner. Work quickly, use tongs and pay close attention to avoid flame-ups. 

    * Why simple syrup? The sugar is already dissolved, avoiding gritty granules in your cocktail or iced tea. If you run out of simple syrup try honey, pancake syrups (any flavor) or light corn syrup and invent a new new drink recipe too.

    * My go-to dessert when one of my guests is diabetic is root beer coolers. They all look the same, even though the diabetic version is made with diet root beer and sugar free ice cream.

    * Make mint brownies. As soon as they are done, arrange a layer of chocolate-covered mint patties on top. Wait a minute until they melt and smear them around for minty, marble frosting. 

Friday, April 28, 2017

Sailboat, Houseboat, Power Boat, Let's All EAT

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Galley Recipe of the Week

Butterscotch Quick Bread
    Make two, one-pound loaves of a bread they’ll rave about. Buy disposable foil loaf pans. They are easy to wrap, easy to tote, store or freeze.
2 eggs
2 cups brown sugar
3 tablespoons canola oil
4 cups flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups buttermilk or sweet milk clabbered with 2 teaspoons vinegar

    Set the oven to 350 degrees and grease two loaf pans. Beat eggs, gradually adding sugar and oil. Combine dry ingredients in a zip-top bag and tip to mix well, then add to egg mixture alternately with the milk. Mixture should be evenly wet. Do not over-beat. Divide batter into two loaf pans and bake about 45 minutes or until loaf is firm and springy to the touch.
    Cool loaves 10 minutes in pans, then remove and cool on a rack. Wrap and let equalize for a couple of hours for easier slicing.  Serve with butter, toasted or plain.
    Stove top method: Make half the recipe and spread batter in a cold, well-greased 10-inch skillet. Cover tightly and cook over a low burner until it’s browned on the bottom and firm in the middle.

See Janet Groene’s potluck recipe of the week at Camp And RVCook.  

Tips for the Boat Cook

    * Make your favorite risotto, then stir in bay scallops and broccoli florets over low heat just until scallops are firm and broccoli crisp-tender. 

    * The best new pouch food this year is Safe Catch Tuna. Get all the versatility of tuna, the ease and light weight of a pouch AND the safety of a premium seafood that is wild caught and  tested for mercury. Best buy is pouches by the dozen from

    * Toast flour including non-wheat flour,  to bring out a richer, nuttier flavor. Put two cups flour in a clean, dry, heavy skillet over medium heat and stir until it’s the desired shade, from beige to copper. Keep dry in a sealed container. Use it like any other flour to make sauces, roux, gravy or to thicken stews.

    * To bake bread in a pressure cooker atop the stove, remove rubber parts. Grease cooker and coat with cornmeal. Put in bread dough for its final rising. Lock on lid and cook over low/medium heat, peeking as little as possible,  until interior temperature of the loaf  is 175 degrees. Top will not brown. Turn out on a cutting board, brown side up. 

Galley Recipe of the Week

Elegant Egg Sauce

     The old joke is that doctors bury their mistakes and bad cooks cover theirs with sauce. When you’re cruising the Straits of Dire and the same old galley meals need to be classed up, whip up this sauce and serve it over everything from steamed vegetables to burgers, toast,  fish or fried eggs.

3 hard-cooked eggs
1 tablespoon butter
1 tablespoon flour
3/4 cup milk
1 teaspoon dried parsley
1 teaspoon prepared horseradish
Pinch salt, freshly ground pepper to taste
    Peel eggs and set aside. In a medium, nonstick skillet, melt butter and stir in flour. Gradually stir in milk to make a smooth sauce. Stir in parsley, horseradish, salt, pepper and two diced eggs. Slice the remaining egg for a garnish over the finished dish. Makes about 1 1/4 cups sauce. 

Love healthy snacks? Make your own in big batches, then package for the pocket. Carry anywhere. Eat anywhere, any time.  Easy recipes at

Pantry Recipe of the Week
      Whether it’s a budget emergency, a weather delay or a mechanical glitch, stuff happens. That’s why boaters keep extra food in the pantry just in case. Each week we present a recipe made with foods you can stow now and bring out weeks and even years later.
Walnut Rice
3 cups water
1 ½ cups rice
1 tablespoon powdered bouillon (chicken, beef or vegetable)
½ teaspoon ground nutmeg
1 cup coarsely chopped walnuts
1/3 cup grated hard cheese such as Paramesan (optional)
Salt, pepper
1 tablespoon dried parsley
    Bring water to a boil and stir in rice, bouillon and nutmeg. Cook until rice is tenderFold in walnuts and cheese. Sprinkle with dried parsley. Adjust seasonings.  Serves 3 as a vegetarian main dish or 6 as a side dish.

Bonus Recipe
Bistro Borscht
     If you can’t find julienne beets, chop whole beets coarsely. With thick slices of bread this soupy ragout can be stretched to serve up to 8.

16-ounce package finely shredded cabbage (cole slaw mix)
15-ounce can julienne beets, undrained
Medium onion, finely chopped
2 quarts beef stock
10-ounce can roast beef in gravy, shredded

Salt if needed, freshly ground pepper to taste
1 teaspoon dried dillweed
1/8 teaspoon ground cloves
Thick sliced peasant bread
    Put cabbage, beets, onion and liquid in a large saucepan. Bring to a boil, cover, reduce heat and simmer until cabbage is very tender. Stir in seasonings.  Toast bread if you wish. Put the bread in a shallow soup bowl and cover with ragout. Garnish with yogurt . Makes 4 tp 8 portions.
    Pressure cooker method: bring to full pressure for 5 minutes.
    Slow cooker method: Cook 4 hours on Low .
    Solar method: Cook until very tender. 


Friday, April 21, 2017

Easy Boat Recipes Put Wind in Your Sails

blog copyright janet groene, all rights reserve. To ask about rates to place one ad, one year, all Groene sites email

Subscribe to this blog for your Kindle and Amazon auto-sends it to your device each week. Free trial. 

Galley Recipe of the Week
Chinese Chicken in Foil
Prepare it on the grill or put the foil packets in the oven or a covered skillet. Either way, you eat out of the foil. No dishes to wash.

4 pieces of foil
4 thick slices from a sweet onion
Salt, pepper
2 teaspoons vegetable oil
1/2 cup creamy peanut butter
1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 teaspoon powdered chicken bouillon
½ teaspoon powdered garlic
4 portions skinless, boneless chicken breast

Spray foil with nonstick spray. Center a slice of onion on each and drizzle lightly with vegetable oil. Sprinkle lightly with salt and pepper.
In a bowl mix peanut butter, soy sauce, bouillon and garlic. Pat chicken dry and spread with peanut butter mixture. Place chicken on the onion slice. Close foil tightly and cook over well started coals, turning packet often, until chicken tests done (170 degrees). Open foil carefully. Steam will be HOT. Serve with French bread to mop up juices. 

Survival Food Handbook is a guide to provisioning your boat with supermarket supplies that can be stowed  for weeks, even months. No pricey survival foods needed. Also tips on emergency problems such as cleaning up after a flood or fire, alternate cooking methods, water supply, what to do if the freezer fails and more.  

Pantry Recipe of the Week
No fresh foods needed for these recipes unless, of course, you have them on hand anyway. Keep an ample pantry for emergencies and for those days when you want a quick, easy meal. 

Fish Hash
4 servings instant potato flakes
4 servings salt cod, soaked and shredded per package directions OR
4 servings canned fish such as tuna or salmon, drained
1 teaspoon dried dillweed
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2/3 cup tinned cream

Add hot water to potato flakes until they are creamy. Fold in fish, dillweed and black pepper. Heat oil to shimmering in 10- or 12-inch skillet and spread potato mixture in any even layer. Cover and cook until mixture is browned on the bottom. Drizzle with cream and cook just to heat through. Serves 4. 

Never be without a snack in your pocket. See easy recipes for homemade trail mixes and other nibbles at Create A Gorp.

Tips for the Galley Cook

        * Make your own sweet, fruity tea. Stir ½ teaspoon of any fruit flavor gelatin dessert mix (regular or sugar free) into a mug of boiling water. Add a tea bag. Stir and steep.  

* Assemble ingredients for each dish before lighting the stove, then fire up and focus on quick, safe cooking. It saves time, saves fuel, saves heat build-up in the boat in hot weather. 

* You can’t have too many sizes and types of suction cup racks and pegs in the boat. Put them up, move them, remove them. When traveling to a charter boat I take a half dozen of the cheap ones. Use them anywhere, leave them behind. 

      * I like this heavy duty suction cup clothes peg to hold an apron or towel in the galley. 

* This suction cup, swing-away towel rack is a lifesaver for drying towels, washcloths and lingerie. It folds flat when not in use. Warning: don’t rely on suction cup bins to hold heavy loads, especially underway.    

Bonus Recipe
Naughty or Nice Hot Toddy
Even in summer it can be chilly when you’re rafted up under the full moon for a party. Put this drink in your crock pot or large soup kettle and ladle it up naughty or nice.

2 quarts apple juice
2 quarts cranberry juice
1/4 cup brown sugar
2 teaspoons cinnamon
½ teaspoon ground cloves
Rum if desired
Bring to a boil, then reduce heat to keep it warm. Serve in small cups. If you like,  add a  tot of rum to the cup before adding the toddy. Makes one gallon. 

Friday, April 14, 2017

Tack into Easy Recipes for Boating and Sailing

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Galley Recipe 
of the Week
Rice Custard
    Instead of making sweet rice pudding,  serve rice as a savory vegetarian main dish. 

1 ½ cups instant rice
1 ½ cups boiling water
½ stick butter
3 eggs
2/3 cup milk or cream
1 teaspoon salt
½ teaspoon pepper
1 ½ cups grated cheese
½ cup dry bread crumbs
½ cup finely chopped vegetables (onion, parsley, green pepper, carrot)

    Grease a bread loaf pan and line the bottom with waxed paper. In a bowl, pour boiling water over instant rice, cover and let stand 7 to 10 minutes until rice is tender. Stir in butter to melt it. In a bowl whisk eggs, milk or cream, salt and pepper. Fold in cheese, bread crumbs and vegetables. Bake at 350 degrees 50-60 minutes or until set. Let cool 5 minutes. Unmold and slice. Serves 4 to 6.
    Stove-top method: Grease a pan that fits inside a larger pan or skillet.  For easier removal, line the bottom with waxed paper. Put rice mixture in the greased pan. Cover with foil. Add water to the skillet to come up halfway on the smaller pan. Cover, bring to an active  simmer and steam custard 35-45 minutes or until set.  Remove foil and let cool 5 to 10 minutes.

Are you curious about homeschool for your children when you go cruising? See our interview with a homeschool teacher at

Pantry Recipe of the Week

   During emergencies, or just for convenience, reach into your larder for shelf-stable ingredients that make these recipes. For an entire guide and recipe book to provisioning with stow-able foods from the supermarket, see Survival Food Handbook.

Spiced Beef and Chickpeas
½ cup water
1 beef bouillon cube
2 tablespoons diced onion bits
2 cans, 10 ounces each, roast beef in gravy
½ teaspoon each ground cinnamon, ground cumin, garlic powder, dry mustard and turmeric

1 tablespoon flour or cornstarch
1/4 cup cold water
1 or 2 15-ounce cans of chickpeas, drained and rinsed

    In a saucepan, heat water and dissolve bouillon. Add onion bits to soak while you open the roast beef. Using scissors or a knife, chop the beef in the can. Add beef and gravy to the pot with the seasonings. Stir flour or cornstarch into cold water and stir into the pan. Heat, stirring,  until it thickens. Fold in chickpeas and heat through. Serve as is or over rice. Serves 6 to 12 (or even more with lots of rice.)

Bonus Recipe
Slow Cooker Creamy Creamed Corn
    This is a carefree side dish when you’re grilling chicken on deck.
16-ounce bag of frozen corn kernels
8-ounce brick of cream cheese, cut in cubes
½ teaspoon each salt, pepper, ground nutmeg
1 teaspoon sugar
½ cup heavy cream

    Put corn in a cold, buttered slow cooker and top with cream cheese. Sprinkle with seasonings and pour on the cream. Cover and cook on Low for 2 hours. Stir and serve. Serves 5 to 6.

Friday, April 7, 2017

Seas the Day with Easy Boating Recipes

blog copyright janet groene, all rights reserved. To ask about rates for one ad, one year, all Groene sites reaching  sailors, campers and travelers  email

Never miss another boating recipe or tip. Subscribe to this blog for Kindle and Amazon auto-sends it each week to your device. Two-week free trial. 

Galley Recipe 
of the Week
South in Yo Mouth Okra

    Do you hate okra? I thought I did too,  but this recipe changed my mind about a reviled southern vegetable.

1 pound okra
1 teaspoon each sugar, pepper, salt
1/4 cup egg white
1 cup biscuit mix
1 cup broken pecans
Oil for frying

    Trim fresh okra pods and slice ½ inch thick. Toss with salt, pepper and sugar and let stand about 15 minutes. Stir in beaten egg white and biscuit mix. Fold in pecans. 

    Heat an inch of oil to very hot, about 375 degrees and fry okra mixture by the heaping tablespoon (in batches) until crisp and golden. Remove to paper toweling. Serve hot. Makes four side portions.

 Pantry Recipe of the Week
    An ample pantry is the best insurance at sea or at the dock. Each week we present a recipe that is made entirely from pantry ingredients. See Survival Food Handbook, (International Marine Publishing), a guide to shopping the supermarket for shelf-stable foods you can stow on board for every day or emergencies. 

Casbah Chickpea Stew

½ cup chopped, dried fruit e.g. apricots, apples or  plums
1 teaspoon each cinnamon, sweet paprika
½ teaspoon each ground coriander and cumin
2 tablespoons dried, diced onion bits
1 teaspoon powdered garlic
6 cups water
4 chicken, beef or vegetable bouillon cubes
2 cans, 15 ounces each, un-drained chickpeas (aka garbanzo beans)
15-ounce can mixed vegetables, drained (optional)
15-ounce can diced tomatoes with juice
Hot sauce (optional)
    Put everything in a pot, bring to a boil, cover and reduce heat.  Simmer 20 to 30 minutes and ladle into soup plates. Pass the hot sauce. Serves 6.

See more of Janet Groene’s shortcut recipes at

Tips for the Boat Cook

    * Use a fork to mix equal parts peanut butter and cream cheese to spread on toast, French toast, biscuits, pancakes.

    * Stack tortillas, cut in wedges with scissors and fry in hot vegetable oil until crisp.  

    * For heavy weather serving, use deep 9 X 13-inch aluminum baking pans as serving trays. Each will hold a bowl, mug, silverware, napkin, roll or bread and a piece of fruit. They stack for easy storage. 

    * Make your own herb and spice mixes in these gelatin capsules and simply drop  into the pot. They save time and also keep herbs and spices fresh longer in damp sea air. 

    * Fancy nut butters cost a fortune. Instead, finely chop high-priced cashews, pecans, macadamias,  hazel nuts or pistachio nuts and fold into peanut butter.

Bonus Recipe
Reuben Flatbread
2 cups biscuit mix, regular or gluten free
Milk or water
12-ounce can corned beef
12-ounce package Swiss cheese, shredded
15-ounce can chopped sauerkraut, rinsed and well drained
1/3 cup Thousand Island dressing
    Set the oven for 425 degrees. Spray or grease a 9 X 13-inch baking pan.  In a bowl, stir milk or water into biscuit mix to make very stiff dough. Use the back of wet spatula or spoon to spread press dough into the pan to make an even layer.
    Scrape excess fat off corned beef and shred it up into small pieces. Scatter evenly over dough and press in lightly. Arrange kraut over corned beef and sprinkle evenly with cheese. Drizzle with dressing.
    Bake 25 minutes or until edges and bottom of  of dough are golden brown. Let cool 5 minutes, then use a serrated knife to cut in 20 portions.