Friday, March 24, 2017

Easy Recipes for Boating and Sailing

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Galley Recipe of the Week
Potato Masher Tomato Soup
    Make this chunky soup for  vegetarians and vegans. Hearty chunks of peasant bread complete the meal.
2 tablespoon olive oil
Medium onion, finely chopped
Medium carrot, finely chopped
Large rib celery finely chopped
2 cloves garlic, finely chopped
32-ounce can whole tomatoes
2 vegetable bouillon cubes
1 ½ tablespoons cornstarch
1 cup cold water
1 teaspoon dried, crumbled basil
Salt, pepper to taste

    In a deep pan sizzle raw vegetables in hot oil to soften them. Add canned tomatoes.  Before they get hot (they may squirt) carefully mash tomatoes with a potato masher to break into chunks. Add bouillon. Cover and simmer over low heat 10-15 minutes. Stir cornstarch into cold water stir into the soup with the basil. Bring to a boil, cover and simmer over low heat to blend flavors. Adjust seasonings. Serves 4. 

Tips for the Boat Cook

    * When making quiche, lightly brush the crust with Dijon mustard before adding the filling.

    * Instead of butter, fold a tablespoon or two of honey into drained, cooked carrots. Then sprinkle lightly with dillweed. Works for canned carrots or fresh. 

    * Instead of dumplings, make matzo balls. Combine 1 1/4 cups matzo meal, 3 eggs and 2 tablespoons canola oil . Use wet hands to shape in walnut-size balls. Drop into boiling broth. Cover, cook 30 minutes until firm. 

    * To make beef stroganoff using tinned cream, whisk a tablespoon of white vinegar into the cream. Let stand a few minutes and stir again. Use like sour cream. 

    * To give canned spaghetti sauce more punch, add 3 or 4 anchovies, finely minced. 

    * Dice a pound cake and sprinkle lightly with Triple Sec or Cointreau.  Whisk ½ cup lemon juice into a can of sweetened condensed milk and quickly fold into the cake with a couple of cups of whipped cream or whipped topping.

Pantry Recipe of the Week
    Each week’s pantry recipe is made entirely with self-stable ingredients. For a guide to provisioning the boat with supermarket stow-ables rather than high-priced “doomsday” rations, see the Survival Food Handbook.

Tuna Sloppy Joe
10-ounce can solid pack tuna, broken up
½ cup ketchup
1 teaspoon prepared mustard
1 tablespoon brown sugar
½ teaspoon powdered garlic   
    Heat everything together and serve over biscuits, mashed potato, rice, what have you. Serves 2 to 3.

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

Bonus Recipe
Brawny Brunswick Stew
    This is a shortcut version of a southern favorite from Georgia, the Peachtree State.
Meat from a deli-roasted chicken, cut in bite size
2 cups water
Large onion, diced
2 chicken bouillon cubes
2 cans cream style corn
1 can green lima beans, drained
14.5-ounce can diced tomatoes
Worcestershire sauce, salt, pepper, hot sauce

    Bring chicken and water to a boil in a roomy saucepan and stir in onion and bouillon cubes. Cover, reduce heat and simmer until onion is tender. Stir in corn, beans and tomatoes and simmer 20-30 minutes to blend flavors. Add seasonings to taste. Serve in soup bowls. Makes 6 hearty portions.

Friday, March 17, 2017

SEAS-onal Recipes for Boating

Blog copyright Janet Groene, all rights reserved. To ask about rates to place one ad, one year, all Groene sites email

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Galley Recipe of the Week
Shortcut Tortilla Soup
    Store-brought broth and canned tomatoes are the shortcut here. There are no shortcuts to the most important step. The vegetables should be cooked to a rich, mahogany brown. Don’t add salt if you’ll be serving it over salty chips.

3 ribs celery, diced
Large onion, diced
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 quart carton beef, vegetable or chicken stock
1 cup water
14.5-ounce can diced tomatoes with green pepper and onion
10-ounce can Rotel flavored tomatoes (hot, medium or mild)
1 teaspoon each chili powder, ground cumin, dry basil, oregano

    Cook celery and onion in hot oil until they are tender and very dark. Add garlic towards the end because it burns easily. Scrape up dark bits because they are the flavor secret to this soup.  Add broth, water, tomatoes and flavorings. Cover and simmer over low/medium heat to blend flavors. Ladle over  tortilla strips, chips, Fritos or Doritos. Garnish with lime wedges. Serves 4 to 6.

Pantry Recipe of the Week
    Stored provisions are insurance. These weekly recipes are made with stowed foods. Janet Groene’s Survival Food Handbook  is about provisioning with shelf-stable  supermarket foods. No high-priced survival rations needed.

Sesame Noodle Chicken Salad
    To make this a vegetarian dish use diced, extra firm tofu instead of the chicken. Watch use-by dates, especially for tofu.

16-ounce package thin spaghetti
1/4 cup dried onion bits
1 tablespoon dried parsley flakes
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup olive oil
2 tablespoons finely chopped candied ginger
2 tablespoons each dark sesame oil and Asian style garlic-chili sauce
2 cans, 10 ounces each, chunk chicken, broken up
Toasted beige or black sesame seeds (optional) 

    Cook the spaghetti and onion in boiling water including any juice from the chicken.  Drain and stir in remaining ingredients.  Sprinkle with sesame seeds. Serve warm or cold. Serves 6.

See more of Janet’s galley-ready recipes at  


Boat Cook Tips

    * Make “spudnuts”. Stir ½ cup dry potato flakes into a package of hot roll mix. Complete the mix, adding an extra tablespoon of water. Deep-fry in hot oil by the tablespoon. When they are puffy and golden on all sides, drain on paper towels and sprinkle with cinnamon sugar or powdered sugar.

    * When you need rich milk for a chowder recipe, mix 2/3 cup dry milk powder per cup of water. Stir well and let it steep for two or three hours before using.    

    * Make or buy slice-and-bake cookie dough and keep it in the reefer to bake a few each day in the toaster oven. 

    * When making one of those overnight “strata” recipes (layers of bread, eggs, sausage) try using stuffing mix instead of stale bread. 

    * Now that matchstick carrots are available in packages, it’s easy to make carrot-raisin salad. Toss with French dressing instead of mayonnaise for extra sweetness and golden color. 

    * Lots of leftover juice after the pickles are gone? Bring it to a boil and pour over tightly packed raw vegetables such as cauliflower florets. Chill overnight and eat the next day.

Bonus Recipe
Cold Oven Snowballs
    The healthier the cereal, the healthier these poppers will be.

1 ½ cups ready-to-eat cereal such as bran flakes
½ cup raisins
1 cup pecan meal or other finely chopped nuts
1/4 cup nonfat dry milk powder
Powdered sugar or flaked coconut
½ cup each peanut butter and honey
    Put the cereal in a freezer bag and crush it with your hands. Add raisins, nuts and dry milk. Jostle the bag to mix well. In a large bowl mix peanut butter and honey. Dump in the dry ingredients and mix well. (I put on a disposable plastic glove and mix by hand.)
    Firm into small balls and roll in powdered sugar or coconut. Makes 12 to 15 snowballs.

Friday, March 10, 2017

Quick Meals for Sailboats and Stinkpots

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

Subscribe to this blog and Amazon sends it to your Kindle or device automatically each week. Free trial.

Galley Recipe of the Week
Slow Cooker Fish Chowder

    Use a six-quart slow cooker or other large kettle.

1 stick of butter
2 quarts half and half
3 cans, 20 ounces each, ready-to-serve clam chowder
16-ounce can of mixed vegetables, drained
4 cans condensed cream of potato soup
1 pound of boneless fish, cut in bite size
Milk (optional)

    Melt butter in a slow cooker or large kettle and add half and half, soups, vegetables and fish. Cook up to 4 hours on Low. On the stove-top heat gently, stirring occasionally, until fish is firm and flavors blended.  This should take only about 30 minutes.  If chowder is too thick, add milk to taste. Pass the hot sauce and pepper grinder. Serves 6 to 8.

Janet Groene’s cookbook for the small galley works well for boats too. For 10 years she lived full-time on the go on a 29-foot sailboat and 21-foot RV. She claims she can cook a five-course meal in a telephone booth, LOL. See her Cooking Aboard Your RV here.

Boat Cook Tips

    * Make an easy skillet meal. Spread a pound of deli chicken salad in a buttered skillet  Top with 2 to 4 beaten eggs. Cover and heat just until eggs set. Serve with salsa and Frito chips. 

    * Make a big pot of oatmeal porridge (about 6 to 8 cups) and stir in a can of whole berry cranberry sauce. Heat through and serve with brown sugar and cream. 

    * Quick entertainment for kids. Get a small bag of crushed ice at the marine store. Fill paper cups with ice. Mix a packet of Kook-Aid with 2 cups sugar and 3/4 cup water. Make sno-cones. 

    * Make your own chocolate dip.  Over low heat melt a stick of butter with 4 squares of baking chocolate. Whisk in 3 cups sugar, a pinch of salt and a 12-ounce can of evaporated milk. When sugar dissolves use warm as dip for apple slices, graham crackers, marshmallows,  strawberries, etc. 

    * Rub a scaly fish with white vinegar before scaling it. The acid loosens the scales and helps neutralize the odor. 

    * According to consumer expert Clark Howard, these foods never expire. Make them part of your emergency pantry: white distilled vinegar, maple syrup, cornstarch, salt, sugar, dried beans, pure vanilla extract, white rice and honey.

Pantry Recipe of the Week
Corn and Black Bean Stew

    Here is another use for Emergen-C, an emergency shelf wonder that comes in many fruit  flavors to make drinks or to add flavor to recipes.

1 1/2 cups water
1 bouillon cube (chicken, vegetable or beef)
½ cup small shells or macaroni.
1 can of whole kernel corn with red and green peppers (Mexicorn)
1 can of black beans, drained and rinsed
15-ounce can diced tomatoes with green pepper and onion
1/4 cup bottled lime juice OR
1 package lemon-lime Emergen-C dissolved in 1/4 cup water
Dried parsley flakes
Hot sauce (optional)

    Bring water to a boil. Stir in bouillon and add pasta. Cover, reduce heat and cook until pasta is tender. Stir in corn, beans and tomatoes and heat through. Stir in lime juice, sprinkle with parsley flakes and serve at once. Pass the pepper grinder and/or hot sauce. Serves 4. 

Never be without a healthy snack in your pocket afloat, aloft or ashore. Make homemade trail mix in large batches, then pack in snack bags to tuck in anywhere. Create A Gorp.
Bonus Recipe
Turkey Taco Tango
1 pound ground turkey
2 tablespoons vegetable oil
1 packet dry taco seasoning mix
2 cans of whole kernel corn
1 packet dry ranch dressing mix
8-ounce can of tomato sauce
10-ounce can of tomatoes and chilies  (Rotel)
2 cans kidney beans, drained and rinsed
Corn chips
Garnishes to taste: shredded lettuce, sour cream, shredded cheese, sliced sweet onion, avocado, etc. 

    In a large pot brown turkey in hot oil, breaking it up into crumbles. Stir in taco seasoning mix.  Drain corn and add water if needed to make ½ cup liquid. In a bowl, whisk liquid, tomato sauce and ranch dressing mix. Add everything to the pot and heat through. Smother with corn chips and add garnishes of your choice. Serves 6.

Friday, March 3, 2017

Simple Recipes for the Sea Cook

blog copyright janet groene, all rights reserved. To ask about rates for one ad, one year, all six Groene sites, email

 Never miss another recipe or galley tip. Subscribe to this blog and Amazon sends it automatically each week to your Kindle or device.  Free trial
Galley Recipe of the Week
Potato Masher Banana Cake

    No electric mixer on board? No problem to make this moist and chunky banana cake. Just use a potato masher.  Then bake it in an 8 X 8-inch pan in the oven, convection oven, microwave or toaster oven.

3 soft, ripe bananas
½ teaspoon baking soda
1 stick butter, softened
2/3 cup liquid eggs or egg substitute OR
2 fresh eggs
1 teaspoon vanilla flavoring
1 cup each sugar and flour

    Set the oven to 375 degrees and spray or grease an 8 X 8-inch cake pan. Mash bananas and baking soda in a large bowl and continue mashing while adding butter, eggs, vanilla, sugar and flour. Switch to a rubber spatula for final mixing but do not over-beat. 

    When batter is well incorporated and no dry spots remain, put it in the pan and bake about 35 minutes or until it’s springy to the touch. Sprinkle with powdered sugar or top with whipped cream, yogurt, syrup or icing. 

    Microwave method: put batter in a greased or sprayed microware dish and bake about 2 minutes, turning every 30 seconds,  until springy to the touch.
    Induction method: grease or spray or 10-inch iron skillet and add batter.  Cover tightly. Place over medium heat, or 350 degrees, and cook 3 minutes, then check every 2 minutes until it’s springy to the touch and pulls slightly away from edges of the pan. The top will not brown.
    Slow cooker method: grease or spray a 4-quart slow cooker and add batter. Place a double layer of paper toweling under the lid to absorb condensation. Cook on Low 1 ½ to 2  hours or until cake is firm and springy. Note that this is a small cake recipe. If made in a 6-quart slow cooker it will cook faster and be very thin. You can also double the recipe for a larger slow cooker and adjust cooking time accordingly. 

    Cook’s note: I prefer an old-fashioned wire potato masher rather than the type with a smaller grid. It’s easier to use for all the mashing and mixing I do with it.

Never be without a wholesome snack in your pocket. Make a big batch of trail mix and package in snack bags. New recipes every week at  Http://

Tips for the Galley Chef

    * Don’t buy long-life survival foods by the case lot until you try them. I just tossed out $20 worth of freeze-dried shrimp that nobody could eat. It re-hydrated to a spongy, sickly yellow color. And it tasted awful.  

    * Ever check into a resort marina where guests can charge resort services such as restaurant, bar and spa to their account? Like a hotel, the resort probably puts a “hold” authorization on your credit card to cover future expenses. You may not charge anything but that charge remains until you check out. Make sure it doesn’t push you over your credit limit. 

    * Add a can of cream style corn to your mac ‘n cheese for a creamier dish with sweeter taste. 

    * A belaying pin makes a good muddler. 

    * Do you have glass vases or  storage jars that have developed a crusty film? Fill with water and add one or two denture cleaning tablets. Let soak, then rinse and dry. 

    * Many cruising sailors have a simple, signature gift that they carry on board to give to marina neighbors or shoreside folks they meet along the way. In some places, canned Spam is highly valued. One single-hander leaves U.S. $2 bills. Another carries Sacajawea dollars. Here’s an idea. Put your favorite galley recipes on a thumb drive and use nautical knots to make a distinctive lanyard or necklace. 

See more of Janet Groene’s shortcut recipes at
Pantry Recipe of the Week
    Each week we present a recipe that requires no fresh food at all.  For a cookbook of emergency recipes see Janet Groene’s Survival Food Handbook. It’s a guide to provisioning at the supermarket with shelf-stable foods. No high-priced survival foods needed.
Tomato Lentil Ragout
    Tomato paste is the prepper’s best friend, especially if you have a small boat and a long voyage. Few foods have so many uses for so little money and space.
1 1/3 cups lentils, rinsed
1/3 cup each diced dried onions, dried celery
6 cups water
4 beef, chicken or vegetable bouillon cubes
½ cup small pasta shells
6-ounce can tomato paste
2 teaspoons mixed Italian seasoning
14.5-ounce can of peas and carrots
1/3 cup  red wine
1 tablespoon sugar
Instant potato flakes (optional)
Salt, pepper
Grated Parmesan for garnish

    Rinse and pick over lentils. Add water and bouillon and bring to a boil. Cover and cook 20-25  minutes. Add pasta and cook 10 minutes more.
    Keeping heat at medium-low, stir in tomato paste until well mixed.  Add peas and carrots, wine and sugar. To thicken, add potato flakes one tablespoon at a time over medium heat, allowing a minute between each addition.
    Adjust seasonings, ladle into bowls and garnish with Parmesan. Serves 4 to 6. 

See more of Janet Groene’s RV-ready recipes at
Bonus Recipe
Sugar ‘n Spice Breakfast Bars
    Wrap these wholesome bars in waxed paper to eat at the helm for an early morning departure. Or, put in a bowl and sauce with vanilla yogurt.
2 eggs
3/4 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract

1 cup each raisins and broken nuts
2 cups flour
1 teaspoon each baking soda, baking powder, cinnamon
1/4 teaspoon nutmeg
½ cup white or brown sugar

    In a bowl whisk eggs, gradually whisking in oil, water and vanilla. Put dry ingredents in a bowl or bag, then dump into wet ingredients and mix until everything is evenly wet. Put in a buttered 9 X 13 pan and bake about 20 minutes, or until firm and springy, at 375 degrees. Mark  in squares, cool in the pan, then cut in squares. Serves 4 to 6.
    Stove-top method: Mix as directed and put in a cold, greased, heavy skillet. Cover tightly and cook over low-medium heat until it’s firm to the touch. Cool, turn out of the skillet and cut into portions.

Friday, February 24, 2017

Boat Cook: Bread Upon the Waters

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

 Never miss another recipe or galley tip. Amazon will auto-send each post to your Kindle or device by subscription.  Free trial. 

Galley Recipe of the Week
Ethiopian Skillet Bread
    Not quite a pancake and too thick to be a crepe, this toothsome bread (called Indera) is traditionally served with stew. Put it in a bowl and ladle stew over it or fold it to use as a scoop for eating stew.
    Some recipes call for using teff flour and for natural fermentation (up to three days) instead of yeast. Here’s my shortcut version.

3 cups self-rising flour
1 cup whole wheat flour
1 teaspoon date sugar, dark syrup or brown sugar (optional)
1 tablespoon active dry yeast
3 ½ cups warm water

    Mix in a large bowl and let stand, loosely covered, one to six hours. Stir down and whisk in additional water if needed to make a batter the consistency of heavy cream.
    Bake breads in an ungreased, nonstick skillet. Use 1/3 cup batter for a 10-inch skillet or ½ cup for a 12-inch skillet. Pour in batter, then quickly tilt pan until batter covers the bottom. Cook over medium heat. When it’s covered with bubbles and the surface looks dry, remove to a towel or rack. 

Solve the provisioning puzzle with the Survival Food Handbook. How to shop the supermarket for stowable foods. Delicious recipes for using them.

Pantry Recipe of the Week
St. Patrick’s Day Pistachio Dessert
1 package instant pistachio pudding
1 can pineapple tidbits in their own juice
1 can mandarin oranges
1 cup chopped pistachio nuts (or more to taste)
Green sanding sugar (optional)

    Put pudding mix in a bowl. Open canned fruit and drain off juices. Add water to juices to make 1 ½ cups liquid. Whisk 1 1 /2 cups liquid into pudding mix and fold in drained fruit. When it sets, spoon into 6 dessert dishes and sprinkle with nuts and green sanding sugar. 

Boat Cook Tips
    * For easier eating, serve stuffed mushrooms upside down. Make your favorite stuffed mushrooms. Place them filling side down on  slices of party rye topped with a sliver of Cheddar.   Heat in buttered, covered skillet until heated through and rye is toasty on the bottom. 

    * Make your favorite nacho mix with kettle cooked potato chips instead of tortilla chips for a change. 

    * Rinse canned sauerkraut and mix it half and half with strands of cooked spaghetti squash and/or frozen hashed brown potatoes. Add diced kielbasa and stir-fry in butter. Heat through. 

    * Steak rub. One tablespoon each instant coffee, brown sugar. One teaspoon each cocoa powder, apple pie spice, smoked paprika, salt, pepper. Mix well. Rub on both sides. Wait 30 minutes. Grill. 

    * Pour half of any cake batter into the pan. Top with a single layer of cinnamon graham crackers. Carefully cover with remaining cake batter. Let stand 10 minutes before baking. 

    * When making deviled eggs, use hummus instead of mayonnaise in the filling. 

    *  To substitute for one cup of corn syrup in a recipe, boil a cup of sugar in 1/4 cup water  until it dissolves. To make dark “corn” syrup, use brown sugar and 1/4 cup water. 

See the Gorp recipe of the Week, a pocket snack you can take anywhere and eat anywhere, at Create A Gorp.

Bonus Recipe
No-Bake Granola Breakfast Bars
    A relative of popular Rice Krispies marshmallow treats, this recipe has oats for whole grain fiber and peanut butter for protein. When you have to scramble early to catch the tide, just grab a cup of coffee and a couple of these squares. 
2 cups minute oats
2 ½ cups Rice Krispies
½ cup each raisins and broken nuts
½ cup each brown sugar, light corn syrup and peanut butter
1 teaspoon vanilla    

    Butter a 9 X 13-inch pan. Mix cereals, raisins and nuts in a big bowl. Bring sugar and corn syrup to a boil, then stir in peanut butter and vanilla. Pour over cereal mixture. When it’s evenly mixed, pack into the pan and let cool. Cut in squares.

Friday, February 17, 2017

Cruising Cuisine for the Boat Cook

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

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Galley Recipe of the Week
Skillet Reubens
    One burner, one easy Reuben, four generous servings. Use a skillet the same size as the tortillas and everything bakes into one meaty, melty feast. 

8 ounces shredded Swiss cheese
12-ounce can of corned beef, broken up OR
12 ounces deli corned beef, cut up
14.5-ounce can of sauerkraut, rinsed and well drained
1/3 cup Thousand Island dressing
4 8-inch flour tortillas

    Put an 8-inch tortilla in a cold, greased 8-inch skillet. Top with some of the corned beef, some of the cheese and kraut, and a drizzle of dressing. Repeat, ending with a tortilla and a final sprinkling of shredded cheese.  Cover and cook over medium heat until heated through. Slide out of the skillet onto a cutting board and cut in quarters.  Serves 4. 

See this week's homemade trail mix recipe at
Make a big batch, then package in snack bags so you'll always have a healthy snack in your pocket on board, in the dink or on the beach. 

Tips for the Galley Cook

    * When using your own or store-bought pizza dough, scatter a piece of parchment with sesame seeds, cornmeal or pecan meal. Then roll out dough on it. Baking parchment transfers easily to the baking sheet and is oven-safe to 400-420 degrees F.

    * Make finger food salads. Fill Bibb lettuce cups or endive spears with cole slaw, fruit salad or tossed salad. 

    * Brown portions of pork or chicken, then add a mixture of ½ cup pineapple juice and 2 tablespoons each Dijon mustard and honey. 

Cover and braise. When meat is done make a sauce with pan drippings. Whisk together 1 tablespoon cornstarch and 1 cup pineapple juice. Stir into pan juices over medium heat until thick. Nice on rice.

    * Keep mint tea, ginger tea and bouillon on board for mal de mer and minor tummy upsets. To make minty cocoa, brew a cup of mint tea, then stir in instant cocoa mix. 

    * Add a splash of white vinegar to potato water before draining them. They’ll look whiter.

See this weeks big-batch snack recipe, a gorp to package in individual packs for the pocket. Eat anywhere. See Create A Gorp.

Pantry Recipe of the Week
    Each week we present a recipe made entirely from shelf-stable ingredients. Add Survival Food Handbook to your library. It’s a guide to buying, stowing and preparing supermarket staples for cruising or emergencies.

Catch-All Cookies

1 stick of butter or butter-flavor shortening (½ cup)
1 ½ cups graham cracker crumbs
1 cup each chocolate chops, broken nuts,  peanut butter or butterscotch chips and shredded coconut.
13-ounce can sweetened condensed milk

    Melt butter or shortening in a nonstick skillet. Add crumbs and remaining ingredients in the order given. Drizzle condensed milk over all. Cover and bake over low burner until everything melts together. Cool in the pan, slide out onto a cutting board and cut in wedges. 

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

Bonus Recipe
Blackbeard Shrimp Soup
    More than soup, this is a hearty one-pot supper. Small, frozen shrimp are sometimes called salad shrimp. Bok choy is two vegetables in one, dark green leaves and white, celery-like ribs.

16-ounce package small cooked shrimp
Medium bunch bok choy, cut in bite size
2 large carrots, peeled and chopped
4 cups water
4 chicken or fish bouillon cubes
1 can black beans, drained and rinsed
Freshly ground pepper to taste

    While shrimp thaws and drains, cook boy choy and carrots in water with bouillon. When they are tender stir in black beans and shrimp, heat through and season to taste. Serves 4 to 6.