Janet Groene's BoatCook

Easy Recipes for the Galley Chef and Boat Cook

2012-01-27T07:39:00.000-08:00

Celebrate dried beans, peas and lentils in all their sizes, colors, types and flavors and you'll never get tired of them.
photo copyright janet groene

Have you seen Janet Groene’s pro and con comments on various gear for the boat? See her current finds at Galley Shop.

Pantry Recipe of the Week
    Each week we present a recipe that can be made without any fresh foods at all. Make them part of your planning for voyaging, emergencies or “cook’s night out” convenience.
    If you don’t know how to keep eggs without refrigeration, email janetgroene@yahoo.com. If you're using dried eggs In this recipe, use eggs that require cooking after they are reconstituted. They “set” in baking and hold the loaf together.

Turkey Mini-Meatloaf
2 cans, 10-ounces each, chunk turkey
3 raw eggs or equivalent
1 1/2 cups coarsely crumbled whole wheat crackers
1 packet dry onion soup mix
Optional sauce:
8-ounce can tomato sauce
1 teaspoon dried parsley
1 teaspoon garlic powder or granules (not garlic salt)
Juice from turkey
1 tablespoon cornstarch or instant blend flour (e.g. Wondra)
    Drain juice from the turkey and set it aside. In a bowl mash turkey, breaking it up while adding eggs, cracker crumbs and soup mix.
    To make sauce: Stir tomato sauce into pan juices with parsley and garlic. Stir cornstarch or flour into turkey juice until smooth, then stir into tomato sauce mixture over medium heat, stirring until it thickens. Serve over turkey meatloaf.
    Stovetop method: Form meatloaf mix into a loaf and place in a cold, greased, heavy skillet. Cover and cook over low-medium flame until it’s crusty brown on the bottom, firm, and registers 160 degrees on an instant-read thermometer. Let stand a few minutes, then remove to a cutting board and make gravy in the same skillet. After loaf has cooled 10 minutes, slice in six to eight portions.
    Oven method: Place meatloaf mixture in a greased pan and bake at 325 degrees until it's firm and reads 160 degrees in the center.
Have you seen Janet Groene’s pro and con comments on various gear for the boat? See her current finds at Galley Shop. When you buy from our advertisers you support this blog and assure it can continue.
A tip for the galley cook: Because raw eggs “set” in cooking they’re your answer for making meat or fish patties from canned , cooked or reconstituted meats, fish or meat substitutes.

Galley Recipe of the Week

Scalloped Scallops
I pound bay (small) scallops
1/2 stick butter, divided
Small can or jar sliced mushrooms, drained
2 tablespoons cornstarch or instant blend flour (e.g. Wondra)
12-ounce can evaporated milk
Water
1 teaspoon Worcestershire sauce
1 teaspoon deli-style grainy mustard
½ cup dry bread crumbs
Drain the scallops and fry in half the butter, gradually adding mushrooms until nicely browned. Add water to evaporated milk to make 1 2/3 cups and stir in flour or cornstarch. Stir into scallops, stirring over medium heat and adding Worcestershire sauce and mustard until it thickens.
In a small, nonstick skillet, brown bread crumbs in remaining butter. When scallop mixture thickens, spoon it over a base such as baked potato, polenta or noodles and sprinkle with toasted bread crumbs.
Upcoming marina potluck? Check out Potluck Recipe of the Week at CampAndRVCook.

Easy Recipes for Smart Boat Cooks

2012-01-20T12:15:00.000-08:00

blog copyright janet groene, all rights reserved. For permissions or to ask about advertising on one or more Groene blogs, email HosterPoster@live.com

Boating and beaches, the best gifts you can give your family.
photo copyright Gordon Groene

Galley Recipe of the Week
    Happy Hour guests will rave about this witty, wacky appetizer. Bake it in a 9 X 13-inch dish and cut it into three to four dozen bites.
Jalapeno Brownies
16-ounce package grated Cheddar cheese
16-ounce package grated Mozzarella cheese
8- to 12-ounce can sliced jalapenos, well drained
½ cup flour
2 eggs
12-ounce can evaporated milk
    Grease or spray a 9 X 13-inch baking pan and set the oven for 350 degrees. Mix the cheeses in the pan and arrange jalapenos on top. In a bowl whisk eggs, flour and milk and pour over jalapenos. Bake 30 minutes or until toasty and "set". Let cool 15 minutes or until you can cut it. Cutting will be easier with a serrated knife. Serve in small squares as an appetizer.

See Janet’s latest suggestions for boat gear, with her pro and con comments. Shop for yourself and find gifts for your friends who are boaters, sailors or anglers. Go to Galley Shop.
Pantry Recipe of the Week
    When cruising without refrigeration and in areas where few fresh foods are available, my biggest problem is creating salads. Yet the taste buds yearn for the tang, and teeth yearn for the crunch. Try this colorful combination for both. Each week we present a recipe that is made entirely from shelf-stable foods. No fresh ingredients required unless you happen to have them on hand.

15-ounce can whole artichoke hearts, drained
15-ounce can baby carrots, drained
10-ounce can sliced water chestnuts, drained
1/4 cup salad oil
2 tablespoons vinegar
1 teaspoon dried parsley flakes OR
1 teaspoon freeze-dried chives
Freshly ground pepper to taste
    Cut artichoke hearts in half and place cut side down on paper toweling to drain well. Toss with other drained vegetables. Combine oil, vinegar, parsley or chives and pepper and toss with vegetables.

Marina potluck? Yacht club party? See the Potluck Recipe of the Week at Janet Groene's Camp Cook.

Good Food for Sailors, Pontoon Boaters, Houseboaters

2012-01-13T09:50:00.000-08:00

Boat Cooks love their stern-mount grills

Let's Cook on the Boat

Pantry Recipe of the Week
    Come back each week to see new recipes that require no fresh ingredients unless, of course, you have them on hand. For your favorite recipes using stowed foods, group ingredients in the pantry so you’ll always have them on hand

    Hey there, single-hander. How about a hot and hearty bowl of soup? Small jars of baby food are handy for recipes that call for puree.
Sweet Potato Soup for One
2/3 cup water
1 bouillon cube (vegetable, chicken or beef)
1 jar pureed carrot baby food (4 ounces)
1 jar pureed sweet potato baby food (4 ounces)
Curry powder to taste
    Bring water to a boil and stir in bouillon to dissolve. Stir in baby foods, heat through, and stir in curry powder to taste. It’s smooth enough to drink from a mug or sprinkle it with chowder crackers and spoon it from a bowl. Makes 1 ½ cups soup.

Galley tip of the week: Save worn out socks to slip over glass jars. They will ride more quietly and won’t break except in extreme circumstances. (I’ve never had a problem in seas as high as 20 feet.) If breakage does occur, glass shards are contained within the sock.

See more of Janet Groene's galley-ready recipes including a weekly potluck recipe at

http://www.CampAndRVCook.blogspot.com
Galley Recipe Of the Week
Olive Oyl Cake
    She was the girlfriend of Popeye The Sailor Man, and she inspires a healthful galley recipe that doesn’t require an electric mixer or tiresome hand mixing.

1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
Pinch salt
2/3 cup sugar
    Put dry ingredients in a bowl and mix.
2/3 cup olive oil
3 eggs
½ cup orange juice, pineapple juice or white grape juice
1 teaspoon orange, almond or lemon flavoring
    Whisk wet ingredients together until well blended, then whisk into dry ingredients until everything is evenly moistened. Do not over-beat. Put in a greased baking pan or pans, filling no more than 2/3 ful. Bake at 350 degrees about 30 minutes or until the cake is firm and pulling slightly away from the pan.
    To serve: sprinkle with powdered sugar or spoon on fruit, pudding or vanilla or chocolate sauce. Serves 8 to 9.

What is new and interesting in boating gear and galley accessories? Check out Janet's pro and con comments at http://www.GalleyShop.blogspot.com