Friday, July 28, 2017

Easy Recipes to Float Your Boat

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Galley Recipe of the Week

This snack cracker combines cheese and onion in one toothsome bite.  Bake only a few each day in the toaster oven for cocktail hour. No spread, dip or toppings needed.

3 sticks butter, softened (not melted)
3 cups flour 
2 packets dry onion soup mix (such as Lipton’s)
16-ounce package grated cheddar cheese

Work butter into flour. Stir in soup mix and cheese. Form dough into logs. Wrap and chill. To bake,  slice about 1/4 inch thick and place on ungreased pan(s). Bake 10 to 12 minutes, or until brown around the edges, at 375 degrees. 

Boat Cook Tips

* Always have “fresh” sour cream on hand. Open a tin of Nestles cream and stir in a tablespoon of white wine vinegar. Let stand for a few minutes, stir and use as sour cream. 

* When a recipe calls for condensed cream of something soup, try a can of cream style corn instead. 

* Make corned beef hash with rice instead of potatoes for a change.

* The cheapest, most supple work gloves are gardening gloves. Keep a clean pair in the galley for working with frozen foods. Keep disposable vinyl gloves on hand for mixing meatloaf and handling raw bacon. 

Pantry Recipe of the Week

Why stock your emergency pantry with high-priced survival rations when so many good, shelf-stable foods can be found at the supermarket? Survival Food Handbook is a guide to stocking your boat for cruising or emergencies with affordable, familiar, staples. 

Anytime Egg Nog
Don't wait for Christmas. Have this bracing, nutritious drink any time. You might substitute apricot brandy or Irish whisky for the booze, cinnamon for the nutmeg, honey or agave syrup for the sugar. You might also use sweetened condensed milk instead of the tinned cream, but it’s very sweet so be cautious about adding sugar. 

5 cups water
1/3 cup powdered eggs
1 1/4 cups nonfat powdered milk
1 tin of cream
½ cup sugar or more to taste
1 teaspoon vanilla extract
½ cup bourbon (optional)
Ground nutmeg
Whisk water with powered eggs and milk and let steep 30 to 60 minutes or chill overnight.  Whisk in cream, sugar, vanilla and bourbon. Serve in small glasses or cups. Sprinkle very lightly with ground nutmeg. 

Skillet Recipe of the Week
Chicken ‘n Dressin’
When it’s southern, dressing is made with cornbread. Here’s how to make it a meal in one skillet.

2 medium onions, diced
2 tablespoons vegetable oil
10-ounce can chunk chicken, broken up
4 eggs
1 cup self-rising cornmeal
1 cup flour
1 cup buttermilk
1 can cream of celery soup
½ soup can milk or light cream

In a large skillet, saute onions in hot oil, gradually adding drained chicken. (Save juice)  Cover skillet and cook over low heat until onions are tender. In a bowl whisk eggs, self-rising cornmeal, flour and buttermilk. Pour over hot onions, cover skillet and cook until cornbread is firm. In the same bowl, whisk soup and cream until smooth and pour over cornbread. Cover and cook to heat through.
Remove from heat, break up cornbread  coarsely and stir everything together. Moisten to taste with reserved chicken juice.  Spoon onto plates. Serves 4. 

Friday, July 21, 2017

Meals Afloat to Cook on Your Boat

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Below: Don't miss our Skillet Recipe of the Week and the Pantry Recipe of the Week made 100% with shelf -stable ingredients. 

Galley Recipe of the Week
Egg Timer Fudge   
    You don’t need a candy thermometer for this three-minute fudge. Use your egg timer. A good way to serve it is in miniature cupcake papers.   (At this price, you’ll find a lot of uses for these little papers)

Small can evaporated milk (2/3 cup)
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 cups miniature marshmallows
1 ½ cups chocolate chips
½ to 1 cup coarsely chopped nuts (optional)

    Butter a 9 X 13-inch dish. In a large, heavy pan bring milk, sugar and salt to a boil. Continue stirring while you time the boil for three full minutes. Remove from the heat and stir in vanilla, marshmallows and chocolate chips to melt them. When chocolate and marshmallows melt, fold in nuts if using. Spread in the pan and chill.  Cut in small squares and serve in fluted papers. Makes about 100.

Pantry Recipe of the Week

This could be made as pancakes or patties, or deep-fried as fritters,  but it’s so much more fun to use a stove-top waffle maker.

Heaping tablespoon dry onion bits
2 medium eggs or equivalent
1/4 cup olive oil
10-ounce box of felafel mix

    Measure water as called for in the felafel instructions and add onions to soak 10 minutes. Whisk in egg and olive oil. Stir in felafel mix. Let stand 15-20 minutes to thicken. Cook according to your waffler maker instructions. Serve as a bread with salad or soup. 

Tips for the Boat Cook
* Stuff old socks with kitty litter and put in deck shoes, boots and sneakers to absorb odor.

* Large, commercial size coffee filters are strong enough to use to make cold brew coffee and also to drain yogurt to make yogurt cheese. Bought in a large quantity they cost less than 10 cents each. You’ll find other uses for them too.

* If your leather work gloves get wet, put a clothespin in each finger while they dry. They’ll be easier to put on. To shape and dry your Wellie boots, cut swim noodles to fit.

    * Make fruity pancake syrup by boiling two cups sugar with one cup unsweetened  fruit juice such as white grape, pineapple, apple, berry. Add a few drops of vanilla extract.

    * When you accidentally make a soup or stew too salty, double every other ingredient, continue with the recipe and freeze the extra half for a future cruise.

    * Make sauce for plain cake or gingerbread. Save syrup or juice from canned fruit. To 2 cups juice add 1 tablespoon each butter, minute tapioca  and lemon juice. Simmer until thickened.

Make healthier homemade trail mixes so you'll always have a hearty snack in your pocket come hell or high water. Recipes at Create A Gorp.

Skillet Recipe of the Week
Gluten Free Skillet Lasagna

1 package of rice noodles
2 eggs
2 cups ricotta cheese
1 tablespoon Italian seasoning
½ teaspoon each salt, pepper
2 cups tomato sauce, divided
1 cup grated Parmesan cheese, divided

    Put rice noodles in a shallow dish, cover with boiling water and drain as soon as they are limp. Arrange half the noodles in an even layer in a well-greased, heavy, cold skillet. Set aside.
    In a bowl whisk eggs, ricotta cheese, seasonings and a cup of tomato sauce. Fold in half  of the Parmesan cheese and spread over the noodle layer. Top with remaining noodles. Drizzle with remaining tomato sauce and sprinkle with remaining cheese.
    Cover and cook over low-medium heat about 40 minutes or until filling is set. Serves 4.

Friday, July 14, 2017

Force Five Boat and Sailing Recipes

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email 

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New! Don’t miss our new feature, Skillet Main Dish of the Week below.

Galley Recipe of the Week
No-Bake Groenola Bars

    Eat these grainy bars for breakfast, dessert or a snack. Even if you can’t leave the helm, they will keep you going for hours. Vary them by trying different kinds of nuts, light or dark corn syrup  and chopped dates or dried apricots instead of raisins. 
2 ½ cups crisp rice cereal
2 cups rolled oats
1 cup raisins
3/4 cup coarsely chopped nuts
½ cup each peanut butter, corn syrup and brown sugar
1 teaspoons vanilla

    Grease a 9 X 13-inch dish. Put dry ingredients in a large bowl. Heat peanut butter, syrup and brown sugar until it’s smooth and the sugar dissolves. Stir in vanilla and pour over dry ingredients. Mix with a sprayed spatula and press into the dish. Cool, cut in bars.

Pantry Recipe of the Week

    This feature requires no fresh ingredients unless you have them on hand. A well-stocked pantry is the ultimate cruising insurance. Survival Food Handbook is a guide to buying, using and cruising shelf-stable foods from the supermarket. No high-priced survival rations required.

Creamy Seafood Polenta
     Leftovers don’t keep without refrigeration, so cut the recipe in half to serve two.  Use any seafood or a mixture.  

1 cup yellow cornmeal or polenta
1 teaspoon salt
1 teaspoon dried Italian seasoning
1 cup cold water
3 cups boiling water
2 tablespoons dried diced onion
Small can sliced mushrooms, drained

1 1/2 to 2 cups cups drained, canned seafood e.g. tuna, salmon, crabmeat, shrimp, minced clams
Olive oil or butter
Grated Parmesan cheese

    In a bowl combine cornmeal, salt, seasoning and cold water. In a saucepan bring 3 cups water to a boil and stir in cornmeal mixture with onions. Cook, stirring, about 15 minutes or until cornmeal is thick and creamy. Stir in mushrooms and seafood to heat through and spoon onto serving plates. Drizzle with olive oil or butter.  Sprinkle with Parmesan. Serves 4.

Tips for the Galley Cook

    * Need bread in a hurry? Use a fork to stir 1/4 cup real mayonnaise and a scant cup of milk into 2 cups self-rising flour and 1/8 teaspoon baking soda. Knead lightly on floured board, cut biscuits, bake at 425 degrees or in a covered skillet.

    * Kids on board? Make kicky  pancakes with fruity soda, such as grape or redpop, instead of water.

    * Cut rings from whole, seeded, large sweet pepper(s). Place in a skillet with melted butter or hot oil and break an egg in each one. Pepper rings also make good crumpet rings.

    * Dampen a  kitchen towel to use as a nonskid mat.

    * Too poor to buy pecans? Make “pecan” pie with oatmeal or peanuts instead.    

    *  Large, commercial size coffee filters are strong enough to use to make cold brew coffee and to drain yogurt to make yogurt cheese. Bought in a large quantity they cost less than 10 cents each. At this price you’ll find other uses for them too.

Skillet Main Dish of the Week
One Big Pancake Breakfast
    This is a  lot of eggs and milk with a small amount of flour, more a crepe than a fluffy flapjack. Packaged, precooked bacon keeps without refrigeration. (Watch use-by dates).
6 to 8 strips precooked bacon, broken up
3 eggs
2 ½ cup milk or light cream
1 cup flour
½ teaspoon salt
    Spray a 10-inch skillet with nonstick spray. Scatter bacon pieces in the pan. In a bowl whisk eggs and milk until light, then whisk in flour and salt and pour into the hot skillet. Cover skillet and cook until it’s brown on bottom and sides and firm throughout. Flip out and cut in wedges. Serves 2. Good  with syrup or with sour cream and strawberry jam.

Friday, July 7, 2017

Galley Cooking for Serious Sailors

blog copyright janetgroene, all rights reserved.  This blog has had more than 63,000 views. To ask about rates to place one ad for one year on all Groene sites email

At right is the 22-foot twin outboard we delivered  through the Trent-Severn Waterway on a magazine assignment. Loved cruising Canada!  I cooked on a 2-burner portable stove in the cockpit.

This blog is sent directly to your Kindle each week by Amazon subscription. Free trial. 

 Left: My late husband, Gordon,  and me on board our Danish-built sloop. 

Galley Recipe of the Week

Couscous Carrot Salad

    Make this salad ahead and let it chill while flavors marry. You could use any salad dressing but French dressing compliments the color of the carrots.

2 tablespoons olive oil
2 cups couscous
½ cup golden raisins
1/4 teaspoon cinnamon
2 1/4 cups water
12-ounce bag shredded carrots
Bottled French dressing

    Toast couscous in hot oil, gradually stirring in raisins and cinnamon. Add water and bring to a boil. Cover, turn off heat and let stand until water is absorbed, about 5 minutes. Fold in carrots and dressing to taste. Chill until serving time. Serves 8 to 10 as a side dish.

How to provision for a long voyage? What to eat if your refrigeration fails in the Indian Ocean? How much food do you need for four people, four weeks? Two people. Eight weeks? The ultimate guide to provisioning with supermarket staples is Survival Food Handbook.

Pantry Recipe of the Week
Succotash Salad
    When fresh food supplies are gone, the biggest challenge for the cruising cook is to find toothsome, tangy salad makings from the pantry shelf. Here’s one to try.
1 can of zucchini in tomato sauce, drained
1 can of whole kernel corn with red and green peppers (Mexicorn), drained
1 can of lima beans, drained
2 tablespoons red wine vinegar
1/4 cup olive oil
1 teaspoon dried tarragon, dillweed or chives
1 tablespoon dried parsley flakes
Freshly ground pepper to taste
    Toss everything together and add freshly ground pepper to taste. Serves 8.

Tips for the Cruising Cook

    * I have been using this incredible little
3-speed fan everywhere. It's portable, can be a lifesaver in the galley. It recharges in a USB port.

    * No food processor?  Off grid? No problem. Make salads, slaw,  chunky salsa and gazpacho with this heavy duty chopping bowl and chopper. 

    * Revive canned corn. Heat, drain and fold in a tablespoon or two of real mayonnaise and some dried parsley flakes.

    * Fry peeled, sliced apples in bacon fat until caramelized and serve for breakfast.

    * Buy deli cole slaw and fold in well-drained pickled diced beets.

    * Cook in foil, Eat from the foil. See Janet Groene’s new Foil Recipe of the Week at

Skillet Main Dish of the Week
Stuffed Acorn Squash for Two
    Eat this complete dinner right out of the squash shell it’s cooked in.

1 acorn squash
Single-serve container of Granny Smith applesauce
2 teaspoons brown sugar
1 pouch of cooked rice (about 1 cupful)
Small can of chunk chicken
Freshly ground pepper to taste
    Cut the squash in half and cook cut-side down  in a covered, greased skillet until tender.
    When it’s cool enough to handle, mash in the applesauce and brown sugar. Mix well. Then make a well and fill cavity with a mixture of the rice and chicken, seasoned to taste. Return to the skillet, cut side up. Cover and heat through.  Serves 2.

Friday, June 30, 2017

Boat Cooks Make Waves With These Recipes

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email

Galley Recipe of the Week

Rice Bricks with Peanut Sauce
    This makes an easy, cold, one-dish vegetarian  meal any time of day.
2 ½ cups raw sushi rice or other sticky rice
1 teaspoon salt
1 tablespoon rice vinegar (or more to taste)
Dipping Sauce:
3/4 cup creamy peanut butter
1 cup low-fat lemon yogurt (8-ounce carton)
2 tablespoons soy sauce
½ teaspoon ground ginger
3 scallions, white and light green parts only, chopped

    Cook rice affording to package directions, using the salt in the water.  Stir in vinegar. You will have about 5 cups rice.  Line a 9 X 13-inch dish or pan with plastic wrap, allowing some overhang. Spread rice in the pan in an even layer, cover with another layer of plastic wrap, and pack down tightly. Chill several hours or overnight. 
    To make sauce whisk peanut butter, yogurt, soy sauce and ginger. Fold in scallions. Chill. To serve, turn out rice on a cutting board. Cut cold rice in cubes. Arrange cubes on places and cover with sauce. Serves 4 to 5.

Pantry Recipe of the Week
    Ingredients for a crusty, hearty main dish with a sweet and tangy sauce are all from your emergency pantry. For a guide to stocking your prepper pantry with familiar supermarket staples  and making meals with no fresh ingredients, see the Survival Food Handbook. No bulky, pricey survival rations needed.


Turkey Potato Pancakes
1 package potato pancake mix
10-ounce can or pouch of  chunk turkey
Vegetable oil for frying
1 can whole berry cranberry sauce
1/3 cup water, wine or fruit juice

    Make up the potato pancake mix, using juice drained from turkey as part of the liquid measurement. Break up turkey with a fork and stir it into the pancake mix.
Fry pancakes until crusty on both sides. Place on a platter. Heat cranberry sauce with liquid until it’s spoon-able, then spoon over pancakes.

Product Review
    I’m devoted to Tide to Go and also to Dryel home dry cleaning sheets.  Now the Dryel people have made a portable stain wand that is safe even for dry clean-able garments. It’s a must-have for stains on garments,  boat upholstery, canvas, window coverings and much more. 
It’s  Dryel-on-the-Go.

Bonus Recipe
Frypan  Cookies

    When you want cookies but don’t want to heat up the oven, try this traditional Welsh recipe for fried cakes.
2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 stick butter
1 cup golden raisins
1 jumbo egg or 2 small eggs

    Mix dry ingredients and cut in butter until mixture is mealy. Stir in beaten eggs and raisins to form a ball of dough. Pinch off walnut-size pieces of dough and flatten them to 2-inch circles. Fry in a hot, dry skillet until browned on both sides. Cool on a rack. Makes about three dozen.

Friday, June 23, 2017

See Recipes for the Sea Cook

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email 

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

Galley Recipe of the Week

Peapatch Pesto
    Make this economical, flavor-filled pesto in a blender or food processor. It keeps up to a week in a well-chilled reefer.
10-ounce package frozen peas
1 tablespoon minced garlic
1/3 cup toasted pecans or walnuts
1/3 cup olive oil
½ cup grated Parmesan cheese
    Thaw peas and nuke 30 seconds or boil inute. Drain peas very well and pulse in the food processor or blender with the other ingredients to make a paste. This is enough for a pound of pasta (pass additional grated cheese), or use it a tablespoon at a time to liven warmed-up canned vegetables.
See the Potluck Recipe of the Week, easy enough to make in a small galley, at

Pantry Recipe of the Week
    Each week we provide a recipe that can be made with no fresh ingredients. A well-stocked pantry is good maritime insurance.
Sweet Bulgar Salad
    Drain the fruit well and save the juice to make rum punch.

½ cup bulgur
1 tablespoon diced,  dried onions
3/4 cup boiling water
15-ounce can fruit salad, diced peaches or gooseberries
½ cup diced water chestnuts, drained (optional)
½ teaspoon dried tarragon or dried dillweed
½ cup coarsely chopped pecans
2 tablespoons raspberry vinegar
1 tablespoon olive oil
Salt, pepper
    Put the bulgur and onions in a bowl, add boiling water, cover and let steep 30 minutes.   Fold in remaining ingredients. Season to taste. Serves two as a main dish salad or fold it  in whole wheat tortillas to serve more. 

See a cookbook of recipes made only with pantry staples plus tips galore on how to plan and stow provisions for long-term use. Survival Food Handbook

Boat Cook Tips

    * If you drop an egg it's a slimy mess, difficult to clean up. Sprinkle generously with salt. Wait 10 minutes. Sweep up. If you break glass, sweep up large pieces, then go over the area with damp paper toweling to pick up tiny shards.

    * If you want to save that empty wine bottle but can’t remove stray scraps of cork inside, add a little ammonia. In a few days the cork will dissolve.

    * Lightly spray the inside of a dust pan with nonstick spray or duster spray (such as Pledge) and sweepings will not scatter.

    * Make a paste with instant coffee and water to make a temporary scratch remover in woods. Iodine always covers scratches in reddish woods such as mahogany.
Bonus Recipe
Iceberg Meltdown

    Use that extra head of lettuce to make a crispy-tender side dish to go with hot meat and potatoes from the transom grill.

1 firm head of lettuce, cut in chunks
2 tablespoons canola oil
1 tablespoon minced garlic
1 teaspoon sugar
1 teaspoon sesame oil
Salt, pepper

    Heat the canola oil in a large skillet or wok and sizzle the garlic, taking care not to burn it. Stir in the lettuce and keep stirring over high heat until the lettuce is limp. Sprinkle with sugar and drizzle with sesame oil. Stir. Add salt and pepper to taste and serve at once. Serves 4 to 6.

Homemade snacks are healthier, handier. Control portions when you portion them for your pocket and always have some on hand for beach combing, night watch, hiking ashore.  See the gorp of the week at CreateAGorp.

Friday, June 16, 2017

Cruising Cuisine for Smooth Sailing

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

When you subscribe to this blog Amazon sends it automatically to your Kindle or device every week. Free trial. 

Galley Recipe of the Week
Skillet Breakfast Tart
    Make a hearty breakfast in a skillet on the stove or grill. If this is made in a nonstick skillet, it will easily slide out onto the cutting board.

10 to 12 sheets of phyllo pastry
Butter-flavored pan spray
4 fully cooked maple sausage patties, thawed and finely chopped
6 to 8 eggs
1/4 cup water, milk or cream
1/2 teaspoon each salt, pepper, crumbled thyme
6- to 8-ounce package shredded cheddar cheese

    Heavily butter a 12-inch skillet. Crumple phyllo sheets into the skillet, spraying lightly as you go.  Press down phyllo with the back of a large, wet spoon or spatula to form an even crust. Sprinkle with sausage bits.
    Whisk eggs, seasonings and liquid. Pour into pan and sprinkle with cheese. Cover tightly and cook over low/medium heat until crust is golden brown and eggs are set. Serve in wedges. Serves 3 to 4.

Boat Cook Tips

    * To make burgers cook through faster, poke your finger through the middle to make a hole. It will fill in during cooking.

    * To keep pasta from boiling over, add a tablespoon of olive oil or butter to the water.

    * To remove corn silk, wear rubber gloves or run a damp paper towel over the ear.
    * Parboil wursts and sausages 6 to 8 minutes. Excess fat will float away and the sausages won’t crack when grilled.

    * Add a creamier taste to pancake batter or pumpkin pie. Whisk in 2-3 tablespoons of powdered creamer.       

    * Do your cake layers skate and shift?  After adding fillings and stacking layers,  run a couple of strands of dry spaghetti as “shafts” through the cake to keep layers in place until frosting hardens. Don’t forget to remove them.

    Stow-able food from the supermarket is more familiar, more affordable than high-priced survival rations. Survival Food Handbook is a guide to choosing and using shelf-stable foods.

Pantry Recipe of the Week
Every ingredient in these weekly recipes can be stowed on board for boat for weeks, sometimes months. Read labels and use-by dates.
Lentil Soup Italiano
    Add salt and pepper only at the end. Bouillon and pepperoni are both very salty, so you may not need more.

6-ounce can tomato paste
5 ½ cups water
2 tablespoons each dried onion bits and dried celery bits
1 teaspoon garlic granules
2 beef, vegetable or chicken bouillon cubes
1 cup lentils, washed and picked over
1 tablespoon brown sugar or molasses
1/4 to ½ cup finely chopped pepperoni
14.5-ounce can peas and diced carrots, undrained
Salt, pepper to taste
Grated hard cheese (optional)

    In a large pan whisk water and tomato paste to mix. Stir in onion, celery and garlic. Let soak 20 minutes. Bring to a boil and stir in bouillon. When it dissolves, add lentils. Cover the pan, reduce heat and simmer 20-25 minutes until lentils are tender. Stir in sugar, pepperoni and peas and carrots. Heat through, adjust seasonings. Serves 4 to 6. Sprinkle with grated cheese if you wish.

See the snack recipe of the week at Create A Gorp.  Package in small batches to carry in a pocket. Just right for hiking, beach combing, night watch.
Bonus Recipe
Instant Tomato Chutney
15-ounce can diced tomatoes, undrained
Small onion, finely diced
½ teaspoon dried grated lemon peel (Spice Islands makes it)
2 tablespoons apple cider vinegar
1/4 cup brown sugar
    Bring to a boil, reduce heat, and simmer a few minutes until it’s thick. Serve warm, room temperature or chilled. Serve as a condiment to pep up meat, omelette, vegetables, toast.