Friday, February 24, 2017

Boat Cook: Bread Upon the Waters

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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

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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.

Friday, February 10, 2017

Easy Cuisine for Small Boat Cruising

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
One-Pot Shrimp and Rice Alfredo

16-ounce package cooked salad shrimp, thawed and drained
2 cups water
1 chicken or fish flavor bouillon cube
1 cup long-grain rice
10-ounce jar Alfredo sauce

 While shrimp thaws and drains, bring water to a boil. Dissolve bouillon, add rice and cover. Cook 20 minutes (white rice; 30 minutes brown rice) over low heat until rice is tender. Fold in Alfredo sauce and shrimp. Cover and heat over very low flame until heated through. Pass the pepper mill and/or hot sauce. Serves 4.

Survival Food Handbook is a guide to provisioning with shelf-stable supermarket foods. Whether you’re voyaging or just prepping for emergencies, this book is for you. 

Pantry Recipe of the Week
Noodles and Roasted Red Peppers

 Note that the package may call for much more water for boiling noodles, but use less. Just stir as necessary to keep noodles submerged.

2 cups water
4 cups medium egg noodles
About 1 cup grated hard cheese such as Parmesan
Small can of evaporated milk
8-ounce jar of roasted red peppers, drained and chopped
Salt, pepper to taste

 Bring water to a boil and boil noodles until soft.  Drain off about a cup of water but leave noodles sloshy. Stir  cheese into noodles until it melts, then add milk and fold in peppers. Adjust to your taste by stirring in more cheese or some of the hot pasta water. Cover and heat over very low burner until it’s heated through.  Adjust seasonings.  Serves 4 as a vegetarian main dish or 6 as a side dish. 

Never be without a substantial snack in your pocket when you are in the dinghy, on the beach or standing watch. New recipes each week at Create A Gorp.

See more of Janet Groene’s galley-savvy shortcuts in her book Cooking aboard Your RV, 2nd Edition.

Tips for the Boat Cook

 * Over very gentle heat, melt 8 ounces of chopped semi-sweet chocolate in 3/4 cup refined coconut oil. Pour it over a frozen bananas and it instantly forms a hard shell. Store at room temperature. 

 * I use this set of small, nesting, handled colanders for everything from rinsing rice to straining tea. The large one is the easiest way to serve pasta right out of the water without having to drain a heavy pot.  Use it as a scoop to go from pot to plate.

 * I have always loved tuck-a-corner towel holders because they take up no space.  Now I found them in high quality stainless steel. They stick up with industrial strength stickum, so place carefully on a surface where you won’t want to remove them. 

 * Turn canned chickpeas into a crisp snack. Drain, rinse, dry. Toss with a little olive oil. Roast at 425 degrees about 30 minutes or until crisp. Toss with cinnamon sugar or sea salt. If they need re-crisping tomorrow, heat again for 5 minutes. 

 * Make potato salad this fast. Scrub and dice red potatoes. Boil until tender, drain and add  real bacon bits, seasoned salt (I like Lowry's) and ranch dressing to taste. 

 * Peel  the green off watermelon rind and cut the white part in strips for stir fry.  It will take on the flavor of the garlic, meat, soy sauce and other ingredients. 

 * When you freeze soups, stew, etc. to take cruising, put it in plastic bags and put the bags in square or rectangular containers.  Freeze until they are shaped for compact stacking and stowing, then remove containers.    

Bonus Recipe
Jury Rig Mayonnaise

 Don’t discard the thick juice from canned garbanzos! Instead, stir it and save 1/4 cup to make egg-free "mayonnaise".

1/4 cup juice from canned garbanzo beans
1 tablespoon white vinegar
1 teaspoon each sugar, dry mustard
½ teaspoon sweet or smoked paprika
1 cup olive or canola oil

 Mix juice, vinegar, sugar, mustard and paprika. If you have a blender or food processor, start it whirring and add the oil in a thin stream. Otherwise, whisk like mad  with a balloon whisk while adding the oil very slowly. Makes 1 1/4 cups “mayonnaise”.

Janet Groene lived 10 years on the go, happily homeless. She sailed the tropics in winter and camped cooler climes in summer. See more of her easy recipes at campandrvcook.

Friday, February 3, 2017

The Best Boating Meals

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Galley Recipe of the Week
Crabby Salmon Skillet
Imitation crab comes in a vacuum pack that keeps for weeks under refrigeration. Canned salmon keeps for months, even years. Put them together in a one-dish meal you can make when you’re miles away from home port.

1 can salmon, drained
12- to 16-ounce package imitation crabmeat
2 tablespoons flour
1 cup frozen peas
½ stick butter
1 teaspoon sweet paprika
1 can cream of mushroom soup
1 soup can milk
1 ½ cups biscuit mix
½ cup shredded cheese such as Cheddar

Butter or spray a large skillet.  Drain salmon, remove bones and skin and scatter salmon chunks in the cold skillet. Add flaked crabmeat. Sprinkle with flour and toss lightly to coat seafood with flour.  Add peas and dot with cut-up butter.
Whisk soup, milk and paprika and pour over seafood. Cover and heat over low burner while you mix the topping.
Mix biscuit mix and cheese with enough milk to make a heavy batter. Pour carefully over hot salmon mixture. Cover tightly and heat until batter is puffy and firm.  Serves 6.
Oven Method: proceed as above, using an oven-proof baking dish or skillet. Heat the oven to 400 degrees. Bake salmon mixture 5 minutes. Pour batter over hot salmon mixture and return to the oven until topping is puffy and golden brown.

See more of Janet Groene’s shortcut recipes at CampAndRVCook

Tips for the Boat Cook
* Use canned macaroni and cheese or Spanish rice to make stuffed peppers.  Wrap in foil, heat on grill, in oven or in a covered skillet.

* Easy dessert. Put a bowl of your favorite coffee flavoring syrup (such as raspberry or hazelnut) on the table to use as a dip for apple slices.

  * Buy  empty food quality plastic squirt bottles to fill with things like creme fraiche and
homemade barbecue sauce. Squirt it on rather than spooning or spreading with a knife. Save dishwashing.
* Use bay leaves as book marks. Deter bugs.

* If raisins or brown sugar have turned to rock, put them in their box in the microwave with a cup of water. Microwave on High one minute at a time, letting the steam from the water penetrate the hardened food.

* To make a quick caramel frosting, stir caramel ice cream syrup into powdered sugar one teaspoon at a time until it reaches spreading consistency.

Pantry Recipe of the Week
These recipes may sound weird because they contain no fresh ingredients. I hope to  inspire you to stock up with shelf-stable foods for convenience and emergencies such as loss of refrigeration. Stuff happens.

Tomato Lima Salad
14.5-ounce can diced tomatoes with onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon dried herb such as thyme, parsley or tarragon
14.5-ounce can of green lima beans, drained
½ cup broken walnuts
Salt, pepper to taste

Drain tomatoes into a small bowl and whisk juice with olive oil, herb and vinegar. Combine with drained tomatoes, lima beans and walnuts. Adjust seasonings. Serves 6 as a side dish . To make a main dish salad for 4, increase nuts to taste.

Never be without a healthy pocket snack. Fishing, beach combing, night watch. These gorp recipes are made in a big batch, easily packed in snack bags to eat anywhere, any time. See Create a Gorp.

Bonus Recipe
Porkburger Skillet
1 pound lean ground pork
Salt, pepper
2 apples, cored and sliced in rings
1/4 cup each soy sauce and honey
1/4 cup sugar
½ teaspoon cinnamon
Form the pork into four patties. Season with salt and pepper and brown both sides in a skillet sprayed with nonstick coating. Arrange apple rings over patties and drizzle with soy sauce and honey. Cover and cook until pork tests done (at least 160 degrees). Mix sugar and cinnamon and sprinkle over the skillet. Serves 4.

Friday, January 27, 2017

Easy Recipes for Boating, Sailing and Cruising

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Galley Recipe of the Week
TexaZona Chili

The addition of ranch dressing mix makes all the difference in this easy one-dish meal.
2 tablespoons vegetable oil
1 pound ground meat or turkey
Medium onion, diced
1 packet ranch dressing mix
1 packet taco seasoning mix
28-ounce can of unseasoned beans (pinto, kidney or red beans)
14.5-ounce can of white shoepeg corn
14.5-ounce can of diced tomatoes
Water or tomato juice to taste
Hot sauce (optional)
Tortilla chips (optional)

    In a large saucepan, heat oil and fry out meat or turkey, breaking it up and gradually adding onion. Stir in dry mixes, then undrained beans, vegetables and water to taste. Cover and simmer over low heat 15-45 minutes (for flavors to blend).  Pass the hot sauce and tortilla chips  Serves 4. 

    Survival Food Handbook (International Marine) now has a five star rating on Amazon. It’s a guide to provisioning your boat with shelf-stable foods from the supermarket. No high-priced survival rations required. How much is enough? How long will things keep? How to prepare balanced meals when all fresh food is gone? Dealing with emergencies such as refrigeration failure or cleanup after a fire or flood. See the book here 

Pantry Recipe of the Week
Baked Beans Italiano   
    Canned beans are a wise choice for the sailor’s emergency pantry. While dried beans cost less, weigh less and stow more compactly, they need long soak and cook times. And sometimes time, water and/or fuel are in short supply. Have both types of beans in your emergency food locker.  In this recipe a variety of white beans is the best backdrop for the Italian look and flavor. 

15-ounce can navy beans
15-ounce can garbanzo beans
15-ounce can cannellini (white kidney)  beans
2 tablespoons diced, dried onion bits
1 tablespoon mixed Italian seasoning
28-ounce can diced tomatoes
2 teaspoons cornstarch
2 tablespoons tomato paste
8-ounce jar or carton of grated Parmesan cheese
    Put undrained beans in a pan with onions and Italian seasoning. Drain tomato juice into a small bowl and whisk juice with the cornstarch and tomato paste. Stir into beans with tomatoes and ½ cup of the grated cheese. Cover and heat gently until it comes to a slow boil. Cover, turn off heat and let stand 10 minutes or so for flavors to marry. Sprinkle with remaining cheese. Serves 4 to 6.
    Solar cooker method: Proceed as above and cook until flavors blend and sauce thickens.
    Microwave method: Heat to bubbling, then let stand 10 to 15 minutes.
    Oven method: Bake at 350 degrees until bubbly, sprinkle with additional Parmesan and return the oven until a cheesy crust forms on top.
Slow cooker method:  2 hours on High, 3 hours on Low. Optional: sprinkle with cheese before serving.

Boat Cook Tips
    * Most recipe books report how many servings each dish provides but take them with a grain of salt. They are usually skimpy and often downright misleading. Increase portion sizes for cruising and increase them even more for racing sailors. 

    * Add sweetness and tang to  grated carrot salad. Stir in a tablespoon or so of orange marmalade. 

    * No strainer is needed to drain most canned foods. Use a can opener on the lid and hold the lid in place while draining right from the can. 

    * Quinoa requires rinsing. A colander is OK for most rinsing and draining, and some types fold flat, but a fine mesh metal sieve is needed for tiny grains and seeds like quinoa. You’ll find many other uses for it too. 

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Bonus Recipe
Skinny Orange Cream
16-ounce tub of low-fat or non-fat cottage cheese
1 packet sugar-free orange gelatin dessert mix
Small can crushed pineapple, drained
10-ounce can mandarin oranges, drained
8-ounce tub of “lite” whipped topping

    Mix dry gelatin dessert mix with the cottage cheese. Drain fruit and save juices for another purpose. Fold  fruit and whipped topping into the orange mixture. Serve at once or chill.  Makes 8 desserts or salads. 

Never go hungry when you have a healthful pocket snack. My recipes make a big batch you can divide into snack bags to carry and eat anywhere. Save money, eat healthier. See  CreateAGorp.