Easy Meals for Boating and Sailing

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Janet Groene lived full-time on the go for ten years, wintering on board a 29-foot sloop with a two-burner Primus stove and no refrigerator.  She can bake without an oven, live for months without refrigeration and, she jokes, cook a 5-course meal in a telephone booth. 

Galley Recipe of the Week
Reuben Casserole
    Canned corned beef has been the sailor’s best friend since the clipper ship days. 

   
Sliced rye bread, diced
12-ounce can of corned beef, broken up
15-ounce can chopped sauerkraut, rinsed and drained
Swiss cheese
1 can condensed cream of tomato soup
1/2 cup water
1/4 cup pickle relish

    Grease a baking pan or heavy skillet generously. Cover bottom with a layer of diced rye bread.  Top with corned beef and kraut. Add another layer of rye bread and top with sliced or grated Swiss cheese.
     Whisk tomato soup, water and relish  and pour over the casserole. Cover and bake or cook  heated through. Serves 4 to 6.

Tips for the Galley Cook
* When making “strata” casseroles that call for layers of sliced bread and an overnight soak, cut the bread in small cubes. It will soak up liquid faster and can be cooked right away.

* Candied fruit is very expensive at Christmas time but it’s half price after the holidays and it lasts for months.  (Check use-by dates). Add candied cherries and/or pineapple to cakes, muffins, cookies. 

* If you love coffee ice cream, love this frosting. Beat a stick of softened butter with 4 cups powdered sugar and 1/4 cup Kahlua.

* Plain, ho-hum  burgers on the transom grill? While they’re hot, spread with a mixture of 1 stick butter and 2 tablespoons each honey mustard and orange marmalade.

Pantry Recipe of the Week
Cajun Salmon

 
16-ounce can salmon, drained
1 tablespoon diced, dried onion bits
1 teaspoon olive oil
1 teaspoon Cajun seasoning such as Tony Cachere’s
Small can sliced black olives, drained
15-ounce can diced tomatoes with onion and green pepper

Drain salmon into a small cup and soak onion bits. Break up salmon and arrange in a saucepan. Drizzle with olive oil. Sprinkle with seasoning. Drain onions. Scatter olives and onions over salmon. Add tomatoes and heat gently, allowing flavors to blend. Serve over rice, toast, biscuits, potato, noodles, etc.

Bonus Recipe
Peanut Butter Poppers
    When you need a shot of energy on night watch or when beach combing, pop a couple of these little numbers. The sugar provides quick energy and the high fat content has staying power.
12-ounce jar of peanut butter (1 ½ cups)
2 sticks butter or margarine (1 cup), softened
About 1 ½ pounds powdered sugar
Optional coating: chopped nuts, shredded coconut, sprinkles, chocolate jimmies

    Stir peanut butter and butter together and work in powdered sugar until it won’t hold any more. Mixture should be very dry, just moist enough to form into walnut-size balls. Wrap in twists of waxed paper as is, or roll in one of the coatings listed.

Never be caught out there without something to eat. This food handbook is for sailors, campers, vacationers and homebodies. It's a guide to supermarket food for provisioning and emergencies. No high-priced survival rations needed. See Survival Food Handbook (International Marine Publishing) in Kindle or paperback at   http://amzn.to/1WdYqbe



 


  

Skillet Meal of the Week
Chicken ‘n Stuffing

 
6-serving box chicken flavor top-of-the-style type stuffing mix
1 can cream of celery soup
Water
6 portions boneless, skinless chicken
6 thin slices deli baked ham
Butter or oil for frying
   
In a plastic bag,  moosh stuffing mix with soup and enough water or broth to moisten it. Set aside. Brown chicken on both sides in hot butter or oil. Place a slice of ham on each and spoon stuffing over all. Cover skillet and cook over low-medium heat until chicken tests done at 170 degrees. Serves 6.

Boating Meals, Recipes for the Small Boat

blog copyright janet groene 2018. We appreciate a donation of $5 a year in support of this work. Send via PayPal to janetgroene at yahoo.com

Galley Recipe of the Week

Lemon Rice Pilaf

  Serve this snappy side dish with meat or fish. 

½ stick butter

Medium onion, diced

3 ribs celery, diced

6-ounce can lemonade concentrate, thawed

Water

3 cups raw long-grain white rice

 In a large saucepan melt butter. Sizzle onion and celery until it’s crisp-tender. Add lemonade concentrate and 6 ½ cups water. Bring to a boil and stir in rice. Bring back to a boil, cover, reduce heat and cook over low heat 20 minutes without stirring. Fluff and serve. Serves 6 to 8. 

Janet Groene, author of Survival Food Handbook,  during a boat show cooking demonstration showing dishes that can be made with one burner, no oven and limited space.

Pantry Recipe of the Week
(No fresh ingredients needed) 

Walnut  Tapenade
 A small amount of this condiment adds a burst of flavor to a humdrum dish. If you don’t have a food chopper or food processor, get out the cutting board and a chef’s knife. Tapanade is very finely chopped but do not over-process. 


2  teaspoons dried garlic granules
12- to 16-ounce jar of salad olives
1 cup roasted, salted almonds
Small can or jar of roasted peppers, drained
2 teaspoons dried, crumbled basil
Crackers for serving (optional)

 Put garlic granules in a small container and drain olive brine over them. Let them soak while you chop well-drained olives with the almonds, well-drained peppers and dried basil. When garlic is rehydrated, drain well and discard brine. Add garlic to the pepper mixture. Serve as is or chill. 

 Serve on crackers, toss with hot pasta or  spoon on hot or cold  meat, omelet or vegetables.


Skillet Recipe of the Week
Choucroute (say shoo-croot)

 Every bistro chef has a secret recipe for Choucroute,  a favorite in Europe. Your shortcut is bagged cole slaw mix and boneless pork chunks. It’s a complete meal when you serve buttered rye rolls on the side. 

2 pounds lean, boneless pork cubes
1 tablespoon vegetable oil
Large onion, diced
1/4 cup pancake syrup, dark Karo syrup or molasses
1 teaspoon rubbed sage
Tart apple such as Granny Smith, peeled and diced
16-ounce bag shredded cabbage (cole slaw mix) AND/OR
1 can drained, rinsed sauerkraut
12-ounce bottle dark beer
2 tablespoons cider vinegar
2 teaspoons caraway seeds 

 In a large skillet, brown pork cubes in hot oil, gradually stirring in onion over high heat. Add remaining ingredients, cover and braise until pork is done and vegetables tender. Serve in soup plates. Serves 6 to 8.  

Seriously Good Freezer Meals is 366 pages of delicious, practical dishes to make ahead and freeze for easy warm-up while cruising. Best of all, instructions are given for multiples.  Package in batches for your own needs, from one to 30 servings.

Simple Recipes for the Sailor's Galley

blog copyright janet groene, all rights reserved. To donate $5 per year in support of this work send via PayPal to janetgroene at yahoo.com  

This blog is for boaters, yachties and sailors who have a galley, not a kitchen. You have limited space, gadgetry and water. You can’t waste cooking fuel or money. You might  cook underway in frisky seas, perhaps for days at a time. You’re prepared for today and for what tomorrow may bring. Let’s eat. 

Galley Recipe of the Week
One-Pot Cheesy Hash
     

      Cooked chicken bites come in vac-pac packages in the meat department.  Well sealed, they keep days, sometimes weeks, in the reefer. Evaporated milk burns easily, so keep the fire low after it’s added.  

2 tablespoons vegetable oil
12- to 16-ounce package cooked chicken bites
Medium onion, diced
28-ounce bag hashed brown or O’Brien potatoes
Small can evaporated milk (2/3 cup)
1 cup (or to taste)  shredded cheese such as Cheddar

 In a large skillet, heat the oil and sizzle chicken bites over high heat to brown them. Gradually stir in onion and potatoes. Reduce heat, cover and cook until onions are tender. Drizzle evaporated milk over all and stir to mix and heat over medium heat. . Sprinkle with cheese, turn off heat and let stand, covered, just until cheese melts. Serves 4.

     Survival Food Handbook is filled with lists, warnings, how-to, recipes galore and much more. How to clean up after the bilge floods? What to do when refrigeration fails and you're in the middle of the ocean? Back-up stoves?

     Provision your boat with a back-up supply of affordable, familiar pantry foods from the supermarket. When stuff happens you’ll have real meals, not doomsday dehydrates. 

Pantry Recipe of the Week
(No Fresh Ingredients Needed)
 Canned hominy is a chewy corn found in the Mexican food aisle. Usually white, it’s also available in yellow.  It isn’t for everyone.  Before stocking your boat with case lots, try it  in several ways. Some recipes call for it undrained but also try it drained. For a milder flavor, drain and rinse it. It’s best known in Posole, a Mexican soup or stew made with hominy, meat or fish and vegetables.  

Creamy Hominy

3 cans 15 ounces each, white or yellow hominy
1/3 cup water
1 teaspoon powdered garlic
Small can evaporated milk (2/3 cup)
4-ounce can diced chilies, drained
8-ounce box of process cheese such as Velveeta, diced
2 cups cooked, diced, cooked meat, fish or vegetables (optional)

 Drain hominy and, if desired, rinse and drain again. In a pot combine hominy, water and garlic powder. Cover and simmer gently about 10 minutes to blend flavors. Add milk, stirring over low heat. Fold in chilies and cheese to melt cheese. Fold in any additional ingredients, cover and heat gently (milk dishes scorch easily). Serves 6 to 8. 

Tips for the Boat Cook

  * Enclose each chocolate-covered cherry in a little square of pastry.  Seal well. Bake in the oven or a pie iron. Instant Black Forest tart! 

 *Make your own clarified butter or buy ghee. It keeps longer, tolerates higher frying temperatures. 

 * When keeping a delicate dish warm in a pan, cut a piece of parchment the diameter of the pan, butter it, and place over the food to keep it moist. Then cover with a lid. 

 * When using a slow cooker to make cakes and breads, place a folded dish towel under the lid, letting it hang over sides to stay taut. It absorbs excess moisture. 

 *Put an easy tah-DAH sparkle on a plain dessert. Put hard candies in a clean cloth towel, pound with a hammer, sprinkle colorful sugar shards on fruit, frosting, plain cake, muffins,  flan. 

Skillet Recipe of the Week
Stack-Up  Skillet Pie

For this recipe you need a  nonstick, slope-sided skillet the same size as the tortillas.  You’ll also need a lid for the skillet,  a  cutting board for the 10-inch pie, and a  serrated knife for easier slicing. The whole pie slides out of the pan, which then wipes clean with a paper towel.

Sliced scallions to taste
8-ounce can whole kernel corn, drained (about 1 cup corn)
1 can black, pinto or red beans, drained
1 teaspoon ground cumin
1 ½ cups salsa (hot, medium or mild)
4 flour burrito size tortillas
8-ounce package shredded Mexican style cheese

1.Finely slice  scallions, saving some for a garnish. Dump corn, beans, scallions, salsa and cumin into a plastic bag, zip to close, and mix gently.
2. Spray the skillet . Spread a tortilla with 1/3  of the bean mixture and 1/3 of the cheese. Put in the skillet. Repeat layers, ending with a tortilla on top.
3. Cover the skillet and put it over a low flame until everything is heated through and the cheese is melted. Let stand at least 5 minutes to firm up
4. The pie should slide out onto the cutting board. Cut into quarters using a long knife and a sawing motion without pressing hard. Sprinkle with finely chopped green onion,  and serve. Makes 4 portions

Come back every week for more easy sea-worthy recipes. To subscribe to these issues for your Kindle, go to http://amzn.to/1Nj5j3A and try it free for two weeks. 

Boating Recipes for Sea and Shore

Blog copyright janet groene, all rights reserved. Thank for your donation of $5 a year in support of this work. Use your PayPal account to janetgroene at yahoo.com


Galley Recipe 
of the Week

Sweet Patootie Chili
    Your crew won’t miss the meat in this flavorful, vegetarian/vegan chili. It’s a snap for the galley stove, solar cooker, pressure cooker, Dutch oven or even a kettle hung over a beach fire.  Salt is not listed because the canned beans and tomatoes may contain all you need. Add pepper if you like and/or pass the hot sauce. Serves 6. 
 

1 tablespoon chili powder
1 tablespoon cocoa powder, unsweetened
2 teaspoons ground cumin
Large onion, peeled and diced
2 large sweet potatoes, peeled and diced
Large red sweet pepper, seeded and diced
2 tablespoons minced garlic
2 cans red beans, drained and rinsed
30-to 32-ounce can diced tomatoes with juice

1 cup white or brown rice
Optional garnish: minced cilantro or parsley

    Slow cooker method: Grease the upper sides of the cooker. Mix spices in the cooker, adding freshly ground pepper if using. Then toss in onion, sweet potatoes, peppers and garlic to coat well. Stir in everything but the rice and beans and cook on High one hour. Stir in rice, turn heat to Low and cook 5 to 8 hours more, adding water if needed. Stir in beans to heat through.
    Solar cooker method: Follow instructions above, adding rice after mixture becomes hot. Continue cooking until rice and vegetables are tender.
    Pressure Cooker method: Assemble ingredients as above and bring to a boil. Stir in rice and raise to full pressure. For white rice, cook 2 minutes and brown rice 5 minutes. Turn off heat and let pressure return to normal. Add beans, heat, stir and serve.
    Stove-top Method: In a roomy skillet or kettle over high heat, sizzle diced onion and pepper in 2 tablespoons hot vegetable oil, gradually stirring in spices, garlic and sweet potatoes to coat. Add tomatoes. Bring to a boil, stir in rice, cover and reduce heat. Cook 20 to 30 minutes without stirring until rice and vegetables are tender. Stir in beans to heat through.  Stir and serve.    


Pantry Recipe of the Week
    No fresh ingredients are needed for recipes in this weekly feature. Emergencies happen. A well-stocked pantry is good boating insurance.

Pantry Beef Curry
1 tablespoon vegetable oil
2 tablespoons curry powder
2 cans, 10-to-12 ounces each, roast beef in gravy
15-ounce can diced potatoes, drained (about 2 cups)*
8-ounce can diced or sliced carrots, drained, or more to taste
Heaping teaspoon cornstarch

    Drain beef and save juices. Stir curry powder into hot oil until fragrant, Stir in beef and  break it up. Drain potatoes and carrots and discard juice. Add water to reserved beef juices to make 1 cup. Stir cornstarch into cold liquid, then stir into hot beef mixture over high heat until it’s thick and bubbling. Serve as us or over rice with condiments from the pantry such as raisins, shredded coconut and/or  chutney.  

*If you will not be serving this over rice or other starch, you might add more potatoes and carrots. 

Bonus Recipe
    Some sauces are so versatile, it’s a plus to have them on board to enhance a wide variety of dishes. Frankfurter Green Sauce is so celebrated in Germany, there’s a special festival for itin Frankfurt.
    It’s traditionally served on boiled potatoes and hard-cooked eggs. Serve it on vegetables, omelette, burgers, pasta. Every chef his or her own version. Here’s mine. 

Frankfurt Green Sauce

2 hard-boiled egg yolks
1 tablespoon mild vegetable oil or nut oil
2 cups mixed sour cream, full milk yogurt and creme fraiche
12 ounces mixed, minced green fresh herbs such as parsley, cress, chives, chervil. The more variety, the better.
Salt, pepper, lemon juice to taste

    If you have a food processor, process to taste. If not, mash egg yolks and oil, then stir in sour cream mixture and fold in finely minced herbs. Add salt, pepper and fresh lemon juice to taste. Keep cold.

Skillet Recipe of the Week
Chops and Wedges
    It’s only meat and potatoes, but the flavor will knock your socks off. 

4 chicken thighs or pork chops
4 white or sweet potatoes
2 tablespoons vegetable oil
2 oranges

    Scrub potatoes and cut in wedges. In a large skillet, brown potatoes and chops or thighs in hot oil. Trim ends from oranges and slice ½ inch thick. Remove seeds. Push meat and potatos aside and brown oranges.

2 tablespoons minced garlic
1 teaspoon sea salt
1/4 cup olive oil
2/3 cup lemon lime soda
1 teaspoon ground cumin

    Mix salt into garlic, then whisk in oil, juices and cumin. Spoon over ingredients in the pan. Cover and cook over low heat until potatoes and chops or thighs test done, adding more soda if needed. Remove meat and potatoes to serving plates. Stir pan juices. scraping up brown bits,  and pour over plates. 

Cruising and Sailing with Big Meals, Small Galley

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Galley Recipe of the Week
Heavenly Hazelnut Dessert
16-ounce box graham crackers (you won’t need them all)
Hazelnut spread (e.g. Nutella)

Large box (8 servings) instant vanilla pudding (regular or sugar free)
3 cups cold milk
8-ounce carton whipped topping, thawed
Chocolate fudge ice cream topping
1 cup chopped hazelnuts

    Spread graham crackers with Nutella and arrange them, spread side up, in the bottom of a 9 X 13-inch dish. Cut to fit if necessary to cover the whole bottom.
     Whisk together pudding, milk and topping. Put a third  of the pudding mixture over the crackers, add another layer of  spread graham crackers, another third of the pudding mixture and another layer of spread crackers, this time with the spread  side down. Spread the top with the remaining pudding mix.
    Cover with plastic wrap and chill several hours or overnight. Drizzle top with fudge topping and sprinkle with nuts. Cut in squares. Makes 12 to 15 portions. 
   
Variation:  (1) Hazelnuts are expensive. For a more economical version try peanut butter and peanuts, almonds or wanuts 
(2) For fewer servings and fewer calories, eliminate the middle layer of crackers.

Pantry Recipe of the Week

 
    Each week we offer an idea for an emergency dish that needs no fresh food. Of course fresh food is better, but stuff happens. No matter how fancy your boat or how big your freezer, shelf-stable foods are good insurance. Read Survival Food Handbook, a guide to using ordinary supermarket foods to stock your boat's pantry. http://amzn.to/1WdYqbe









Berlin Bistro Beef ‘n Kraut
2 cans roast beef in gravy
4 portions sauerkraut, rinsed and drained
1 or 2 cans sliced potatoes, rinsed and drained
Small can sliced mushrooms, drained (optional)
12-ounce can vegetable juice cocktail such a V-8
2 tablespoons cornstarch

    Put roast beef and gravy in a pan and break it up. Add sauerkraut and potatoes.
Whisk cornstarch into juice and stir into beef mixture. Bring to a low boil, stirring, until thick. Serves 4.
Variation: Omit canned potatoes and serve over instant mashed potatoes or another starch such as rice, biscuits, rye toast or boiled noodles. 


Tips for the Galley Chef

* You control the wow factor when you make your own hot pepper oil.  Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.) Stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours, strain.

*Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans. Heat, butter, season to taste.

* Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder sparingly into soups and stews.

* If a rust stain develops on a Formica galley counter, try removing it with a rubber eraser.

Love to cook on your deck grill? This sturdy stainless steel rack makes for easy grilling, roasting and serving of chicken drumsticks. Also holds ice cream cones while you fill and serve.  See it at 
http://amzn.to/2v835FU
 

           
Skillet Meal of the Week
Turkey Drumsticks and Macaroni

At right: pick up scallop shells on the beach and use them to serve butter pats and other small individual portions. 
 
4  turkey drumsticks
1 tablespoon vegetable oil
Medium onion, sliced in crescents
Small can sliced mushrooms, drained
1 tablespoon grainy mustard
2 cans macaroni and cheese
1 cup thawed peas (optional)

    In a large skillet brown the drumsticks, gradually stirring in onion, mushrooms and mustard.  Cover and braise about 30 minutes until turkey is tender. Add macaroni and cheese and peas. Cover and heat through. Serves 4.
Suggested condiments: Sprinkle with sliced scallions or pass the pepper mill, hot sauce or soy sauce.

Boat Cooking Ashore and At Sea

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Galley Recipe 
of the Week

Pumpkin Spice Cake Your Way
Serve it as a snack, breakfast or dress it up with whipped cream for dessert.

2 eggs
15-ounce can of pureed pumpkin OR

1 cup mashed pumpkin or butternut squash PLUS ½ cup applesauce 

½ cup water
1/4 cup canola or corn oil
1 teaspoon rum extract or butter-rum extract
1 box spice cake mix
Cinnamon sugar for topping (optional)

Grease a heavy skillet (preferably cast aluminum)  or a 9 X 13-inch baking pan. In a bowl whisk wet ingredients. Add cake mix. Put batter in skillet or pan and sprinkle with cinnamon sugar. Sprinkle with more cinnamon sugar after cake is done if you wish. 
     Stove-top method: Cover skillet tightly and place over the stove burner, with a flame spreader if necessary. Bake without peeking for 20 minutes on low/medium, then check every 5 minutes until it’s springy to the touch and pulls slightly away from edges of the skillet. 

Oven or solar method: at 350 degrees or in a pre-heated solar oven, bake 30 minutes or until cake is springy to the touch and pulling slightly away from edges of the pan.

Tips for the Galley Cook

* When making  batter for crepes, tempura or deep-fried seafood, let it stand 30 minutes after mixing. 

* Spray a plastic food storage container with nonstick pan spray  before adding tomato-based food to avoid stains. 

* To serve chili or stew under a bread blanket, whisk one cup self-rising flour, two cups milk and two eggs.  Drizzle over hot food. Bake in the oven or cover the skillet and steam until batter is firm.

*See easy recipes for healthier, homemade trail mixes at https://createagorp.blogspot.com. Always have a meal in your pocket afloat and ashore.
  
* Make a batch of Rice Krispy bar cookies. (You know, the ones with melted marshmallows?) While it’s  warm use buttered hands  to form into small bowls to fill with cut-up fresh fruit.  

* Here’s a shortcut topping for any fruit cobbler. Whisk together a can of sweetened condensed milk, a stick of melted butter, 1 1/4 cups self-rising flour and ½ teaspoon lemon extract. Pour batter over a casserole filled with fruit of your choice. Bake until topping browns. 

* Make foolproof marshmallow fudge. Line the bottom of a 9-inch square pan with nonstick foil. Spray foil. Arrange 36 marshmallows in the pan. Melt 1 ½ cups chocolate chips with 2 tablespoons butter and ½ cup peanut butter. Pour hot goo evenly over marshmallows and chill. Cut in squares.

The best little appliance to add to your galley, dock box,  bridge, wet bar,  deck. Use this portable ice maker when and where it’s needed.  Just fill with water and plug it in. http://amzn.to/2vrLuoZ





Pantry Recipe of the Week
These recipes require no fresh ingredients.  Keep a good supply of shelf-stable foods  on board. Stuff happens. 

Mushroom Biscuits
Make these biscuits with a whiff of sage to serve under creamed chicken, caraway seeds to make salami sliders, crumbled thyme or dried dillweed to cover with creamed tuna. 

8-ounce can mushroom pieces, well drained
2 cups self-rising flour plus more for forming biscuits
½ teaspoon herb of choice 
½ cup butter, lard or shortening 
1 tablespoon grated Parmesan or other dry cheese (optional)
Milk or water

Cut fat into flour and herb until mealy. Add enough milk to make a thick dough.. Turn out dough on a floured paper towel. Knead  half a dozen times to mix and incorporate Parmesan mushrooms. Pat dough to ½ inch thick and cut six biscuits. .
Bake on a greased cookie sheet at 400 degrees 12 to 15 minutes until golden.
Stove-top method: Place individual biscuits a cold, creased, heavy skillet. Cover and place over medium heat until browned on the bottom. Flip and brown other side. Flip again and heat, covered, until no longer doughy in the middle. 

An entire cookbook of pantry recipes is Survival Food Handbook, a guide to buying and storing ordinary supermarket foods for cruising, passagemaking and emergencies. Chapters cover refrigeration failure, bilge flood, fire and much more.  See it at  http://amzn.to/1WdYqbe









Skillet Meal of the Week

Eggs Portofino
This easy skillet meal is good for breakfast, lunch or dinner. 

4  slices from large tomatoes
4 slices from a green bell pepper
8 eggs
1/4 cup milk
1 tablespoon butter
1 tablespoon olive oil
½ cup chopped pepperoni
4 slices of shaved Parmesan
Salt, pepper

Cut slices from the center of the tomato and set them on  paper toweling to drain. Cut the top off the pepper, remove seeds and cut 4 rings of about 1/4 inch each from the pepper. Set aside.  Whisk eggs with milk. 
Heat butter and oil in a skillet and sizzle pepperoni. Stir in eggs until puffy and set. Divide scrambled eggs among four serving plates. Top each mound of hot eggs with  shaved Parmesan, then a slab of tomato. Top with a ring of green pepper.  Sprinkle with salt and pepper. Serves 4.