Friday, August 26, 2016

Galley Recipes for the Cruising Sailor

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Janet Groene’s Survival Food Handbook is a guide to stowing and using shelf-stable supermarket foods for every day as well as for emergencies on the boat and at home. Says Janet, “Food readiness doesn’t have to mean high-priced survival rations.”

Galley Recipe of the Week

Closehaul Clambake
    Pass the salt shaker and pepper mill at the table to avoid over-seasoning this in the pan. Saltiness varies depending on the clams and the crackers.

1 stick butter
1 cup mixed chopped green pepper, onion, celery
8- to 10-ounce can minced clams
Evaporated milk
1 ½ cups coarsely crumbled saltines
About 1 teaspoon Worcestershire sauce
2/3 cup liquid egg substitute OR
2 beaten eggs

    Melt butter in a nonstick skillet and swirl to coat well. Sizzle vegetables to soften.  Remove from heat. Drain clams into a measuring cup and add evaporated milk to broth to  make one cup. Spread clams in the skillet and top with crumbled crackers. Add liquid, eggs and Worcestershire and mix briefly in the pan. Cover and cook over medium heat just until set and golden brown around edges. Serves 4. 

For ten, happily homeless years, Janet Groene spent winters on a small sailboat and summers in a 21-foot camper. See more of her field-tested, shortcut recipes at 

Galley Cook Tips
    * When saving broth from canned clams, pour through a tea strainer. Then check over the drained clams. They are notorious for having bits of shell.
    * Need “evaporated” milk? Mix up dry milk powder and water double strength and let stand 1-3 hours. Stir and use. (Longer steeping time improves texture.)
    * Liquid eggs or egg substitute are a time saver in the galley, eliminating the need to use a bowl and whisk when a recipe calls for beaten eggs.
    * Find a mixture of diced onion, green pepper and perhaps celery in the supermarket’s freezer department. It’s a big time saver to keep on hand if you have a freezer.
    * Silicone spatulas rock for the galley. They are heatproof, flexible but firm and, when sprayed with nonstick spray, are good for combining thicky-sticky mixtures. 

Pantry Recipe of the Week

    Ever mindful that stuff happens, we present these recipes that require no fresh food. A well-stocked pantry is the ultimate boating insurance.

Potato Chowder for One
    In the cruising community, many are single-handers. Here’s quickie soup just for you.

2 cups water
1 chicken or vegetable bouillon cube
1 tablespoon dried onion bits
½ teaspoon dried parsley
1 teaspoon cornstarch
Instant potato flakes
Small can evaporated milk
Grated hard cheese
    Put 1 ½ cups water in a saucepan and reserve ½ cup. Bring water to a boil and stir in bouillon,  onion and parsley. Stir cornstarch into ½ cup water and add to the pan. Add potato flakes slowly by the tablespoon, stirring over medium heat until as thick as desired. Remove from heat, cover and let steep 5 to 10 minutes. Then stir in evaporated milk to taste. Sprinkle with cheese. Serves 1.

Bonus Recipe

Florida Snowballs
    No oven is needed to make these toothsome cookies.

1 stick butter
12- to 16-ounce package chopped, pitted dates
1 cup sugar
1 teaspoon vanilla extract
2 cups crisp rice cereal
Shredded coconut

In a saucepan, melt butter and stir in sugar and dates over low heat until thick. Stir in vanilla and rice cereal. When it’s cool enough to handle, use buttered hands to make walnut-size balls and roll in shredded coconut. Arrange on waxed paper to cool and dry. Makes about 24 cookies.

Friday, August 19, 2016

Easy Boat Meals for Sea and Ashore

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Galley Recipe of the Week
    This old-fashioned recipe is  a hearty meal in one pot. Rice swells as it cooks, giving the meatballs a porcupine bristle.
1 pound ground beef, pork or turkey
1/3 cup liquid egg or egg substitute
3/4 cup raw long-grain white rice
½ teaspoon each salt, pepper, onion powder, garlic powder
16-ounce can tomato sauce (2 cups)
1 1/2 cups water
1 beef, chicken or vegetable bouillon cube 

    Form meat, rice, egg,  onion and seasonings into 8 meatballs.  (They will double in size.) 

     Bring water, bouillon and tomato sauce to a boil. Stir to dissolve bouillon. Keeping heat high, carefully lowering meatballs into sauce.
     Reduce heat, cover and simmer 30-45 minutes until meatballs are done through and rice is tender. Serve in shallow bowls with crusty bread to mop up the sauce. Serves 4 with 2 meatballs each.

Janet Groene’s new Survival Food Handbook is about prepping with  shelf-stable foods from the supermarket . Fill your food lockers, cook delicious recipes.

See more shortcut recipes for boating boat camping and travel at

Boat Cook Tips
    * When brining chicken or pork,  add ½ cup sriracha OR ½ cup bourbon per quart of brine. Proceed as usual.
    * Keep a pair of fireplace gloves on board for hot pots, tending the grill, beach bonfires.

      * Can't afford to get married and have a boat too? Float a loan or float alone. 
Pantry Recipe of the Month
    No fresh foods are needed for this weekly feature.

Puffy Salmon Patties
    Adding baking powder to the mix makes for lighter patties.

16-ounce can of salmon
2 tablespoons dried onion bits
1 egg or equivalent in reconstituted egg
½ cup flour
½ teaspoon dried dillweed
1 ½ teaspoons baking powder
Vegetable oil for frying

    Drain  salmon and put onion bits to soak in the juice. Set aside. Mash salmon with egg, flour and dillweed. Stir baking powder into juice with onions, then add to salmong mixture. Mix well. Form into patties and fry in hot oil until browned and crusty. Serves 4.
    Cook’s note: Knorr Bearnaise sauce is delicious with these patties.

Bonus Recipe
Skillet Glazed Carrots
    This is a sweet side dish to serve with chicken or ham. To make it a vegetarian main dish, add pecans, which yield nine grams of protein and 71 grams of fat  per cupful.
2 cans sliced carrots, drained
½ stick butter
½ teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup packed brown sugar
    Sizzle carrots in melted butter. Mix seasonings, sprinkle over hot carrots and keep stir-frying until carrots are glazed.  Serves 4 to 5.

Friday, August 12, 2016

Seas the Day: Recipes for Boating, Sailing

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Galley Recipe of the Week
South Carolina Red Chicken Stew
    You’ll probably find three or four versions of this regional favorite at any potluck supper  in the Low Country.  Some cooks add crisp-cooked bacon. Some add chopped, hard-boiled eggs. This recipe can be stretched by making rice portions larger.

1 stick butter
6 large onions, peeled and diced
16-ounce bottle ketchup (2 cups)
2 tablespoons Worcestershire sauce
4 to 6 cups cooked or raw boneless chicken in bite size
½ cup flour
½ cup water
32-ounce carton of chicken broth OR
4 cups water plus 4 teaspoons powdered chicken bouillon
    Slow cooker method:  Spray a cooker insert with nonstick spray. . Melt butter and stir in onions to coat with melted butter. Add ketchup, Worcestershire and chicken. Stir flour into water and stir into the pot with the broth or water and bouillon. Cook 6 hours on Low or 4 hours on High, stirring well at the midway point.  If mixture is too thick, add water, broth or white wine. Stir and serve over rice. Serves 6 or more.
    Stove-top or solar method: Melt butter in a heavy pot and cook onions until they begin to soften. Proceed as above, cooking until chicken is done and sauce thickened.
     Here is the emergency cookbook you have been waiting for. Shop the supermarket for shelf-stable galley supplies and make familiar dishes from the pantry instead of that high-priced survival stuff. 

Boat Cook Tips

    * Cook a cup of chopped, pitted dates in a cup of water with ½ cup brown sugar until it’s syrupy.  Spoon over biscuits, pancakes, pudding, crepes. 

    * If you bake pies in a stove-top oven, make the pastry with butter instead of shortening or lard. It browns better. 

    * Need a trivet? Arrange 4 chopsticks in a square or 3 in a triangle. 

    * Keep a grab bag of assorted rubber bands in the galley to seal packages, secure bundles, create pony tails. For a more secure grip on any galley gear from glasses to bowls, girdle with a wide  rubber band. It can stay there through many washings. 

Pantry Recipe of the Week
    Each week we provide a recipe made entirely from ingredients you can stow for days, weeks, sometimes years. An ample pantry is wise boating insurance.

Brown Sugar Pecans
    Meringue powder is a useful addition to the prepared pantry. It keeps forever and can be used as a substitute for fresh  egg whites in most recipes. 

3 tablespoons meringue powder
1 teaspoon vanilla extract
2 cups packed brown sugar
2 pounds whole pecans
    Whisk meringue powder and water according to package directions. Whisk in brown sugar to dissolve. Mix in pecans and spray in a single layer on baking pans lined with nonstick foil. Bake at 225 degrees until dry. Break up, bag and stow.

Bonus Boating Recipe
Quick Shrimp Chowder
12 to 16-ounce bag de-veined, shelled shrimp
2 cans condensed cream of potato soup
2 soup cans water or milk
6-ounce package shredded yellow cheese such as Cheddar
    While shrimp thaws and drains, mix soups and water. Heat to near boiling and add shrimp. When shrimp is firm and pink, turn off fire and stir in cheese. Serves 4 to 6.

Friday, August 5, 2016

Sail Into Great Meals on Your Boat

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

This blog can be sent automatically to your Kindle each week by subscription. For a free trial click here.

Galley Recipe of the Week
Cherry Gravy
    This recipe makes a generous batch of a sauce you can keep in the fridge or ice chest for several days. Each day,  spoon it over something different such as sliced pound cake, store-bought cheesecake, ice cream, pudding, fresh fruit.

1 can pitted sweet cherries
16-ounce package frozen strawberries, thawed
4 teaspoons cornstarch
½ cup light corn syrup
1/4 cup Cherry Heering liqueur or other fruit liqueur

    Drain the fruit and stir juices into the cornstarch. Cook, stirring, until it thickens.  Stir in corn syrup and liqueur. Fold in fruit. Serve warm,  cold or at room temperature.  Refrigerate leftovers. Makes about 3 cups.

Boat Cook Tips
    * Roaches are killed by touching borax. They don’t have to eat it. Sprinkle a little in the damp galley sink each night. Attracted by moisture, they walk through the borax and die.

    * Peel ripe, black skinned plantains. Slice and boil gently in orange juice until tender. Add a pat of butter, sprinkle with cinnamon sugar and serve as dessert or a sweet starch course with ham.

    * To put a flourish on stir-fried vegetables, stir in little flecks of almond paste at the very last.

    * Marinate drained baby corn several hours in Italian dressing. Drain and thread on skewers with other vegetables (grape tomatoes, pickled cocktail onions, stuffed olives, etc.) to make salads on a stick. 

    *  Whether it’s for your diet, for recipes or for shopping native markets, weigh in with this compact,
folding scale. It’s small enough to take ashore for shopping, weighs in ounces or grams and it’s good for up to about 11 pounds or 5 kilos. 

    * Here’s a  mess-less way to measure peanut butter (or butter, lard or other hard fat).  Fill a two-cup measure with a cup of water. Then add the fat until water comes to the brim. Discard water and you have a cup of fat and a cup that isn’t hard to clean. Works for any measure. Just do the math.

See more of Janet Groene’s galley-ready recipes at Camp and RV Cook.    

Just published!  Survival Food Handbook (International Marine) is a guide to shopping the supermarket to provision your boat with shelf-stable foods for emergencies and carefree cruising. 

Pantry Recipe of the Week
Gold Rush Soup
    When using whole grains, follow package directions.  Cooking times vary and some require soaking or rinsing. Make this recipe with real peanut butter, not a blend with lard, sugar and other fillers

2 tablespoons ghee, butter or olive oil
1 to 2 cups canned mushrooms, drained
½ cup rice, pearled barley, oat groats, wheat berries or other whole grain
½ teaspoon each onion powder, curry powder, ground ginger
8 cups water
3 tablespoons powdered chicken bouillon such as Knorr Pollo
1 cup peanut butter
15-ounce can whole kernel corn OR
15-ounce can pumpkin puree

    Sizzle mushrooms in the hot fat until golden. Gradually stir in grain and seasonings.  Add water, bring to a boil and stir in bouillon. Cover, reduce heat and cook until grain is tender.  Stir in peanut butter and corn or pumpkin. Heat through and adjust seasonings. Makes four big supper servings or serves 6 to 8 as a soup course.

Bonus Recipe

Bread Omelet
    No toaster? No problem. There is plenty of toasty crunch in this omelet.

4 to 6 eggs
1/3 cup cream or evaporated milk
About 1/4 cup grated Cheddar cheese
Pinch salt, pepper
2 tablespoons butter
About 1 cup croutons or to taste
    In a bowl, whisk eggs and milk. Stir in cheese, salt and pepper. Melt butter in a skillet and scramble eggs. Just before they set, stir in croutons and serve at once. Sprinkle more croutons on top if you wish. Serves 2 to 3.

Friday, July 29, 2016

On Board with Easy Recipes for Boating

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

Never miss another maritime bon mot.  This blog is sent automatically to your Kindle by Amazon subscription. Free trial. 

Galley Recipe of the Week
Mashed Potato Cake
    This puffy potato cake makes a delicious side dish or a vegetarian main dish.  Serve as is or top with Sloppy Joe, creamed vegetables, a fried egg. The dough is easily mixed with a fork or spoon.

8 servings instant mashed potato (4 cups prepared mashed potato)
3 tablespoons each cornstarch and all-purpose flour
2 teaspoons baking powder
1 teaspoon each salt, pepper
1 cup milk
2 tablespoons butter
2/3 cup liquid eggs or egg substitute
    Add very hot water to potato flakes in a large bowl until they are moist, thick and creamy.  Cover and let steep while you combine cornstarch, flour, baking powder and salt in a small bowl or bag.  
    Stir milk and butter into warm potatoes, then stir in eggs and the flour mixture. Mix well. Turn into a greased cake or pie pan and bake 20-30 minutes at 325 degrees until cake is golden around the edges and set in the middle.  Cut in six wedges.
    Skillet method: Turn out mixture into a cold, well greased 10-inch skillet. Cover and cook over low-medium heat until the cake is set and it’s toasty brown on the edges and bottom.

See more galley-ready recipes at
Food you can carry in a pocket for night watch, beach combing, fishing? See my homemade snack recipes at

Boat Cook Tip of the Week
* Always have at least two ways to cook, a primary stove and one or two back-ups, even if it's just a can of Sterno. One of my favorites is a compact electric hot plate. It takes up little space, it's   thermostatically controlled,  it's dry heat, and it's useful if you're plugged in and paying for electric hook-up anyway. 

Pantry Recipe of the Week  

   Cruising and running short of fresh food? No problem with these recipes made with stowed foods. For a complete guide to choosing and using shelf-stable foods from the supermarket, see my book Survival Food Handbook, published by International Marine.

Apple Annie Oatmeal
4 cups water
1 teaspoon salt
2 cups old-fashioned oats
1 cup snipped, dried apples
1 tablespoon brown sugar or honey
½ teaspoon each cinnamon, nutmeg
2 drops red  food coloring (optional, but fun)
    Bring water to a boil and stir in remaining ingredients. Reduce heat and cook, stirring occasionally, 7 to 10 minutes or until thick and creamy. Serve as is or with milk,  cream, butter and/or more brown sugar. Serves 6 to 8. 

Bonus Recipe
Shrimp and Shells Skillet

    One burner, one pan. It’s a pasta dish without the extra pot.

16-ounce package small or “salad”  shrimp
3 tablespoons vegetable oil
Medium onion, diced
1 tablespoon minced garlic
1 teaspoon dried, crumbled oregano
2 medium Roma tomatoes, diced and drained
32-ounce carton chicken broth
1/4 cup dry white wine (optional)
12-ounce package small pasta shells
Salt, pepper to taste 

1 cup crumbs made from saltines *
1 tablespoon dried parsley flakes
1 teaspoon dried lemon zest

    Thaw and drain shrimp. In a large skillet, sizzle onion in hot oil, gradually stirring in garlic until softened but not brown. Stir in oregano, tomato and 3 1/4 cups broth OR 3 cups broth and 1/4 cup dry white wine.
     Bring to a boil and stir in shells. Cover, reduce heat and cook until pasta is tender. Stir in  shrimp and more broth if you wish. Heat until shrimp are firm. Just before serving, fold in crumb mix. Serves 6. 
* Put crisp crackers in a freezer bag and roll with a round bottle. Open bag, add parsley and zest, close bag and shake to mix well.