Friday, July 22, 2016

Wake Zone! Easy Recipes for Boating

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Galley Recipe of the Week
(Scroll down to see the Pantry Recipe of the Week)
Navy Bean Pasta
    With this one-pot vegetarian recipe you don’t have to boil and drain pasta first. Saves time, water, fuel, waste. If you want to kick it up a bit, add a couple of finely chopped anchovies. For a meatier version, add a can of chunk chicken.

2 tablespoons vegetable oil
2 tablespoons minced garlic
Small onion, finely chopped
4 cups water
2 vegetable bouillon cubes
2 cups medium pasta such as gemelli, penne or medium shells
15-ounce can navy beans, drained and rinsed
2 cups coarsely chopped fresh spinach, chard or kale with stems and large veins removed
½ cup grated Parmesan cheese

    Sizzle garlic and onion in hot oil just until golden. Add water, bring to a boil and stir in bouillon and pasta. When pasta is tender, stir in beans to heat, then greens until they wilt to your liking. Stir in cheese. Serves 4.

Janet Groene’s newest book is a guide to shopping the supermarket for long-term provisioning and prepping.  See the Survival Food Handbook.

Tips for the Galley Cook
    * Protect pointy tips on skewers and the ice pick by sticking them in compact, cheap eraser tips (see link). The tips also make a good substitute cap for tubes of glue and goo. Try them too for rubbing out smudges on plastics, fabrics and suede.

    * The magic number in de-crystalizing honey is 160 degrees F.  Put the jar in a pan with about an inch of water and heat. 

    * Soy sauce is one of my galley’s most important staples but buying the right one is a puzzle. If it’s pasteurized it doesn’t need refrigeration, say some experts, but labels may not be  clear on whether it is. Also some contain wheat, so get a gluten-free variety if you cook for people with celiac disease. 

    * If your boat’s sink and shower drains belch  stale odors, put a heaping teaspoon of baking soda in them the last thing each evening. If the problem persists you may have a vent problem in the boat’s plumbing. 

    * Save water. Get cleaner. Rub a foaming shaving cream on your hands, or on grubby knees and elbows to clean first. It's gentle on the skin. Then wash, shower or swim. 

Pantry Recipe of the Month
    This recipe uses only stowed foods. It’s a vegetarian main dish from India, delicious as is and even better with dahl and chutney.  It’s also a good side dish with meat or fish. Curry powder is a personal choice. Make your own or choose from a large menu of brands from mild to fiery.
Tater-Mater Curry

2 tablespoons ghee or vegetable oil
1 tablespoon curry powder
2 cans, 15 to 16 ounces each, sliced potatoes, drained
14.5-ounce can diced tomatoes
1 teaspoon cornstarch
    Heat ghee or oil and stir in curry powder until it’s fragrant. Stir-fry potatoes until they are  coated with curry and getting brown. Drain tomatoes and stir cornstarch into the juice. Add tomatoes and cornstarch mixture to the pot and cook, stirring, until it’s hot and bubbly. Serves 2 to 4 as a main dish, 4 to 6 as a side dish. 

Bonus Recipe 

Peach Chutney
15-ounce can peaches, drained and chopped
Medium onion,  chopped fine
½ cup raisins
1 tablespoon powdered ginger
1/4 cup each brown sugar and apple cider vinegar

    Bring everything to a boil, stirring to mix well. Cover, reduce heat and simmer, stirring occasionally,  until it’s thick and raisins are plump. Serve as a condiment with curries. Refrigerate leftovers. Makes about 2 ½ cups.

Friday, July 15, 2016

Seaworthy Recipes for Small Ship Sailors

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Galley Recipe of the Week
Spindrift Spinach for Two
    This is a creamy vegetarian main dish for two or a side dish for four.
10-ounce box spinach, thawed and squeezed dry
1 tablespoon olive oil
1 tablespoon minced garlic
1/2 teaspoon ground nutmeg
1 ½ cups small curd (dry, farmer style)  cottage cheese
2 tablespoons grated Parmesan cheese
Salt, freshly ground pepper to taste
1/3 cup sliced almonds
1 tablespoon butter

    In a small saucepan, heat the spinach in hot olive oil, gradually stirring in garlic and nutmeg. Cover and simmer over low heat 5 minutes until spinach is tender. Stir in cheeses and season to taste. Cover and set aside to stay hot while you melt butter in a small, nonstick skillet. Sizzle almonds until toasty. Sprinkle over spinach.

See more of Janet Groene’s galley-savvy recipes at
Pantry Recipe of the Week
    No fresh food? No problem if you have a well-stocked pantry on board. Save these recipes for emergencies or enjoy them any day. 

     My new book, Survival Food Handbook, is a guide to choosing and using shelf-stable foods from the supermarket. Provision your boat with familiar foods that make family-favorite recipes.
Smoke-Spiced Potatoes
    Canned potatoes are a firmer,  toothsome alternative to reconstituted hashed brown or mashed potatoes. They’re usually available whole or sliced, and sometimes diced.

15-ounce can whole potatoes, drained and rinsed
1 tablespoon grainy mustard
1/2 teaspoon each powdered garlic, dried tarragon
1/4 teaspoon smoked paprika
2 tablespoons vegetable oil

    After potatoes are drained and rinsed, pat dry with paper towels and cut in bite-size wedges. In a bowl, mix mustard and spices. Toss with potatoes. Heat oil and add potatoes. Sizzle  until toasty brown.  Serves 2.

Bonus Recipe
Wild Rice Burgers

1 box rice and wild rice mix
2 eggs
About ½ cup dry bread crumbs
1/3 cup pecan meal
½ teaspoon garlic powder
1 tablespoon soy sauce
Small can mushroom, drained and chopped

Oil for frying
    Make up rice mix and let cool to lukewarm. Beat eggs and add cooked rice with bread crumbs and pecan meal. Stir in garlic, soy sauce and mushrooms. If mixture is too moist to handle, add more bread crumbs. In a large skillet, heat oil to shimmering. Form patties and fry on both sides until crispy brown.  Serves 4.

Friday, July 8, 2016

Knot Complicated: Boat Recipes

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

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Provision your boat with stowable foods for emergencies, convenience, everyday cruising. My new cookbook is not just for preppers but for everyone who needs food preparedness. No high-priced survival foods. Recipes use familiar, supermarket supplies.

Galley Recipe of the Week

Bubbly Burrito Skillet
4  bean burritos, thawed
10-ounce can chunk chicken
1 can condensed cream of chicken soup
Milk or water (including juice from canned meat)
Small can sliced black olives, well drained
Shredded cheese

    Arrange burritos in a lightly sprayed, nonstick skillet. Drain chicken into a small cup and add milk or water to make a cupful. Scatter chicken bits and olives over burritos. In a small bowl, whisk soup and liquid. Cover and cook over low heat until heated through. Top with cheese, turn off heat and cover just until cheese melts. Makes 4 hearty servings. 
    Microwave method: put a burrito in each microware dish. Break up chicken and divide chicken and olives among dishes. Whisk soup and liquid and spoon over each dish. Sprinkle with cheese. Nuke to heat through.

See more galley-ready recipes at

Tips for the Boat Cook

    * Make jalapeneo vinegar. Cut a large jalapeno pepper in half, seeds and all. Put in a jar with a pinch of salt. Optional, 3-4 peppercorns.  Bring a cup of white vinegar to a boil and pour into jar. Cover, cool, seal and keep in a dark place 24 hours.  Strain through cheese cloth or a fine sieve.  Splash vinegar  on foods or add vegetable oil to make vinaigrette.

    * At last, matches that strike anywhere. 

    * For an R-rated dessert, take a plug out of a watermelon and fill with rum, as much as it will hold. Chill. 

    * Make colorful salad kebabs with grape tomatoes, pickled onions, black and stuffed olives, diced cheese, marinated artichokes, etc. 

    * See this drain-able wash tub. On a small boat it can do every cleanup job. On any boat it’s an extra dish pan, laundry tub, catch-all. The drain makes it an ideal ice bucket.

    * Try frozen corn dogs as a quick, easy, budget supper on the boat. Heat in the oven, toaster oven, skillet or on the grill.

 Class up the meal by providing a choice of gourmet dipping sauces such as blackberry ketchup,  cheese sauce,  raita or aioli. 

    * Never enough ice for a big dock party? Fill a small dinghy with ice, bottles,  cans. When the party is over, pull the drain plug.

Pantry Recipe of the Week
    Have an entire cookbook of recipes made with shelf-stowed ingredients from the supermarket. No high-priced survival foods required. Provision your boat for every day, for  emergencies or a voyage.  Survival Food Handbook. 
Creamy Corn Chowder
    This hearty, dairy-free chowder cooks on the galley stove in minutes and leaves little cleanup because you use shortcut ingredients, all from the pantry shelf. It’s the ultimate comfort food on a cold night at sea.

1/3 cup diced, dried onion
10-ounce can chunk chicken or ham
4 chicken or vegetable bouillon cubes
4 cups water
16-ounce can mixed vegetables, drained
15-ounce can cream style corn
½ teaspoon dried, crumbled thyme
1  cup instant potato flakes

    Drain chicken or ham into a small cup with the dried onion and let soak. Bring water  to a boil and stir in bouillon to dissolve. Reduce heat and stir in onion, chicken or ham, vegetables and thyme.
    Bring back to a boil, reduce heat and stir in potato flakes little by little. Cover, turn off heat, let stand 10 minutes and ladle into soup bowls. Soup thickens on standing.
     To make soup thinner add water, milk or broth. To make it thicker, stir in potato flakes one tablespoon at a time over medium heat.  Makes 4 main dish servings. 

Snack recipes can be diet-smart, easy to make and easy on the budget when you make your own in big batches. See recipes at Create A Gorp.

Bonus Recipe
Senegal Stew
    Mashed sweet potatoes unite with peanut butter to form a delectable gravy. This stew can be served as is, over rice, or add another can of garbanzos for a heartier, one-dish meal.
15-ounce can sweet potatoes in water (not syrup), undrained
1 tablespoon curry powder
1 teaspoon dried cilantro
3 cups water
2 bouillon cubes (chicken, beef or vegetable)
2 cans, 10 ounces each, chunk chicken or ham
10-ounce jar peanut butter
15-ounce can garbanzo beans, drained and rinsed
½ cup unsalted dry-roast peanuts (or more to taste)

    Empty sweet potatoes and seasonings into a saucepan and mash with a fork, potato masher or immersion blender. Add 3 cups water and turn on heat.  When it boils, add bouillon and stir to dissolve.  Add chicken or ham, breaking it up. Reduce heat and stir peanut butter into the stew by tablespoons. Sprinkle with peanuts. Serves 4 to 6, or more with additional rice or garbanzos.