Friday, May 29, 2020

Cooking Tips, Recipes for the Boat Galley

Blog copyright Janet Groene, all rights reserved. To donate $5 a year as a voluntary subscription to his weekly blog use your PayPal account to janetgroene at Thank you!


Galley Recipe of the Week

Pork With Ruby Orange Sauce


2-pound pork tenderloin (not marinated)
1 teaspoon each salt, pepper, powdered sage
1 tablespoon vegetable oil
1/3 cup cooking sherry
1/2 cup currant jelly
10-ounce can mandarin oranges, drained OR
Sections from two oranges, seeds removed

    Rub tenderloin with a mixture of salt, pepper and sage and brown it in oil in a nonstick skillet.  Add sherry. Cover and cook over low heat until pork tests done at 165 degrees. Stir jelly and sherry into pan juices. Stir in oranges to heat through.
    Slice tenderloin and arrange on plates with steamed rice. Spoon oranges and sauce over meat and rice. Serves 4.  

Pantry Recipe of the Week
    Each week  we post a recipe that calls for no fresh ingredients. I can meats myself in re-usable canning jars but excellent quality canned meats are also available from specialty suppliers.

Taste-of-Swedish-Meatballs Goulash
    If you’re on short water rations, use juices drained from the vegetables as all or part of the water measurements.  The gravy mix should be the packet size that calls for two cups water. 

2 tablespoons dried onion bits
1/4 cup dry red wine
3/4  cup water

28-ounce can of ground beef

½ teaspoon  allspice
3/4 teaspoon ground nutmeg
1 tablespoon soy sauce
1 packet country gravy mix, stirred with 1 cup cold water
1 to 2 cans diced potatoes, drained
1 can mixed vegetables, drained
Salt, pepper
Dried parsley flakes.

    Soak onion bits in wine 30 minutes. Put canned ground beef in a pan and break it up, adding onion bits and wine, water,soy sauce and spices.  Bring to a boil, cover and reduce heat. Simmer 20 minutes. Stir in gravy mix and vegetables.  Stir until sauce thickens. Season to taste. Sprinkle with dried parsley flakes. 

Tips for the Galley Chef

    * Freeze-dried eggs come in two types. One type is cooked. You add hot water and sit down to a meal of scrambled egs. These eggs are ready to eat but they are NOT  what’s needed in recipes that rely on raw eggs such as custard. Know the difference.

* Bubble wrap is inexpensive to buy by the roll. Cut it in small pieces and tuck tufts of it between glass jars in the galley for a quieter ride, less breakage. When it’s grotty, throw it out.    

    * Do you use rubberized shelf lining? A similar material is sold in large pieces for anti-slip use under throw rugs. Get much more for the money and cut to fit. An 8-inch square of this material is also a good gripper for opening jars. PS. Line the bottom of the toolbox and tackle box with this material too.

    * Are you a beach comber? Scallop or tellin shells make attractive little single servers for soft butter.

    * An old sailor’s tip trick is to add a handful of crushed saltines to a batch of scrambled eggs just before serving.

Have you read all of the Yacht Yenta mysteries? They are a hoot. Start anywhere from January through April. 

There are now four in the series, going on five. February Felony is Book Two.

 Skillet Meal of the Week
Seafood Sublime

Can alsp be served over pasta, grits, etc.

1 cups flour
2 teaspoons salt
1 teaspoon white pepper
½ teaspoon dry mustard
2 pounds “salad” shrimp, thawed and drained
16-ounce package imitation crabmeat
2 sticks butter
4 cups milk
1 cup light cream
1 tablespoon Worcestershire Sauce
10-ounce can sliced mushrooms, drained
Small jar diced pimento, drained
½ cup dry sherry
1 package chow mein noodles

    In a bag or bowl mix flour, salt, pepper and mustard. Thaw and drain seafood. Melt butter in a large pan and stir in flour mixture. Stirring constantly over low heat add milk, cream and Worcestershire. When sauce thickens, stir in seafood, mushrooms, pimento and sherry. Heat thoroughly.
    Place chow mein noodles in 6 to 8 soup plates and cover with seafood mixture.

Friday, May 22, 2020

Make-Sense Meals for Boating, Cruising, Sailing, Liveaboards

blog copyright janet groene, all rights reserved. To ask about placing your ad for one year, one low rate on all SIX Groene sites email janetgroene at

Galley Recipe of the Week

Onion Drop Biscuits
    A big basket of hot rolls is a must for hard working crew. This recipe mixes in micro-seconds and bakes in under 15 minutes.

4 cups biscuit mix
½ cup milk
14- to 16-ounce carton  sour cream-based  French onion dip
    Set the oven for 450 degrees. Mix ingredients to form a thick dough and drop by the heaping tablespoon onto greased or lined cookie sheets. When they are toasty brown in 10-12 minutes, pile them into a napkin-lined basket and keep warm or reheat. Makes 12 to 15 biscuits. 

Tips for the Galley Cook

* You control the heat factor when you make your own hot pepper oil and. 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 very sparingly into soups and stews.

* If a rust stain develops on a Formica counter, try removing it with a rubber eraser.
* Aussies? Brits? Kiwis? Yachties around the English speaking world are getting a hoot out of Farley Halladay’s cozy mysteries on Kindle, Nook and other ebook formats. She’s a ketch widow, now on shore, who operates an online charterboat booking agency. She  revisits favorite cruising areas in her mind’s eye and takes you there too.  Lightweight reading, armchair travel, laughs and tears.

Latest in the series is April Avenger

Pantry Recipe of the Week

    No fresh foods? No problem. Whether you’re a weekender or voyager, keep a good supply of provisions in the pantry including the sailor’s oldest friend, canned corned beef.  This recipe is easily doubled or tripled for a larger crew. 

“Pulled” Bully Beef

    In the southern U.S. “pulled” pork is a favorite barbecue treat. Pork is cooked until it falls apart, then it’s shredded using two forks. 


12-ounce can corned beef
1 can or jar salsa (mild, medium or hot, 10 to 12 ounces)
1 chipotle pepper in adobo sauce, finely chopped
1/4 teaspoon ground cumin

Suggested base: bread, baked potato, biscuits,  tortilla chips, rice, pasta, couscous, cooked quinoa, cooked noodles or crisp Chinese noodles

    Scrape any obvious fat off corned beef. Put corned beef in a saucepan or pressure cooker with salsa, chipotle pepper and cumin and heat through. Break up beef into shreds. Spoon over a starch base. Serves 4 to 6.

Galley Recipe of the Week
Stern Grill Citrus Steaks

    This makes a complete meal when steaks are topped with a zesty black bean sauce and sliced avocado. Add buttered rolls and bring out a bowl of easy-peel tangerines for dessert.

 4 boneless steaks, 6 to 8 ounces each
1/4 cup orange juice concentrate
1 teaspoon seasoned salt
2 cans, 15 ounces each, black beans
8-ounce can whole kernel corn, drained
1 cup mild or medium salsa
Large, ripe avocado, diced
Medium green or red sweet pepper, seeded and sliced
Chopped cilantro or parsley (optional)

    Mix orange concentrate and season salt in a plastic bag, add steaks and refrigerate two hours, turning occasionally. To proceed, grill steaks and discard bag and marinade. While steaks are cooking, combine beans,  corn and salt in a saucepan to heat.
    Spoon warm bean sauce over hot steaks and top with wedges of avocado and pepper. Sprinkle with minced cilantro or parsley if you have some. Serves 4.

Friday, May 15, 2020

Small Boat, Small Galley, Big Meals

Blog copyright Janet Groene 2020. Many thanks for sending $5 once a year as a voluntary subscription to this weekly blog. Use your Paypal account to janetgroene at

Galley Recipe of the Week
Tropic Isle Pie

1 large or 2 small graham cracker crusts
20-ounce can of crushed pineapple, not drained
1  cup sugar

1/2 cup water
 2 tablespoons cornstarch
½ cup golden raisins
1/4 cup chopped, drained maraschino cherries
3 ripe, firm bananas
1 cup shredded coconut
½ cup coarsely broken pecans or macadamia nuts  (optional)
Whipped topping

    Chill crust(s). In a saucepan mix pineapple and sugar. Stir cornstarch into cold water, add to the pineapple and cook until it thickens. Cover and cool to lukewarm. Layer bananas, coconut, cherries and nuts. Spread with pineapple mixture. Frost with whipped topping.  Chill. This is best served on the same day it’s made. Serves 8 to 10. 


Pantry Recipe of the Week

    When all the fresh food is gone, or the reefer fails, or the ice melts,  life goes on if the boat’s pantry is filled with a balanced choice of shelf-stable foods to make three meals a day. Here’s a good skillet breakfast made entirely with stow-able supplies.

Cheesy Monkey Bread

3 cups biscuit mix (plus more for mixing)
Small can evaporated milk
Olive oil or melted butter
1 jar real bacon pieces (not imitation bacon bits)
Small can sliced black olives, drained
1 jar cheese spread such as Kraft Old English
1 jar grated Parmesan (you won’t need it all)

    Generously grease a heavy skillet, preferably cast aluminum. In a bowl mix biscuit mix and milk, adding water if needed, to make a thick dough. Turn out dough on paper toweling dusted with flour or biscuit mix and knead just enough to mix well.

    In a small bowl add a olive oil or melted butter. Using two spoons, swirl gobs of dough in oil melted butter and put in the pan, dotting with olive slices and bits of bacon and cheese spread as you go. Sprinkle top with Parmesan. Cover and cook over low-medium heat until biscuits are brown on bottom and edge of the pan,  puffy and done through in the middle. 

    Turn out of the pan and sprinkle with a little more Parmesan. Pull apart and serve 4 to 6. Make coffee, stir up glasses of Tang and breakfast is service.

Tips for the Galley Cook


* A plastic or paper lace doily is cheap kitsch and it takes up no room in the bottom of a drawer. Place it over a plain cake. Sift powered sugar over it to leave a pretty pattern No frosting needed.

   * Make a caramel latte. Heat a 12-ounce can of evaporated milk with 1/4 cup caramel or butterscotch ice cream topping. Froth with a hand-held blender. Float 1/4 cup or so atop cups of  hot coffee (with or without a shot of rum or Galliano). Drizzle with a little more of the sweet topping. 

 * Do you use an ice chest or a refrigerator without conventional shelving?  Make extra perches and compartments with coated wire “helper”  shelves. Use as shown or turn upside down. Move then around as needed.  

 * Use a meat fork to claw  ridges in a brick of cream cheese. Drizzle brick with soy sauce or sriracha. Serve with crackers.

    * Make “veal marsala” using sliced mushrooms instead of meat.

Skillet Meal of the Week

Caribbean Pulled Chicken

    The best thing about this versatile skillet meal is that there is so much you can do with it.  Serve it in soft or crisp tortillas or over rice, rice cakes,  shredded cabbage or  toaster waffles. Stuff baked potatoes.  Spoon it into crisp ice cream cones or over a bowl of Fritos.  Add a package of two of spiralized vegetables to serve it as a one-dish meal. 

Small can pineapple tidbits
2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
2 medium size onions, cut in crescents
1 each red and green peppers, seeded and diced
14- to 16-ounce package coleslaw mix
1 cup diced mango
½ cup soy sauce
2 to 3 tablespoons Caribbean  hot sauce such as Pickapeppa
1 tablespoon cornstarch

    Drain pineapple and save juice. Set pineapple aside. Brown chicken in hot oil, gradually adding onion. Cover and cook over low heat until chicken is tender. Remove chicken and shred it.

    While chicken cools on the cutting board, cook peppers and coleslaw mix in the skillet until it’s crisp-tender. Add mango and pineapple. Whisk soy sauce, hot sauce,  pineapple juice and cornstarch. Add to skillet and stir over high heat until sauce thickens. Serves 6 or more (see above). Good to freeze in smaller portions.


Just in time for Father’s Day, Survival Food Handbook (International Marine) is the ultimate guide to stocking Dad's boat with supermarket staples for emergencies.  
  Amazon will send it for Kindle or in paperback  

    See more galley recipes and current news from around the seven seas (and a few riers, ponds, lakes and canals) at


Friday, May 8, 2020

Sailing, Cruising, Living Aboard and Great Food

Blog copyright Janet Groene, all rights reserved. To donate $5 a year as a voluntary subscription to these weekly posts use your PayPal account to janetgroee at

Years ago I learned the lesson of having a good supply of food on board. My husband and I were  anchored alone in Nassau Harbour in our 29-foot sloop, which was also our home. Both of us  were too sick with flu to sail on and on too tight a budget to afford Nassau's high dockage. Each day we took temps and the person with the lowest had to be Cook of the Day. We ate well. We recovered. We sailed on. Whether it’s a day sail or a transAtlantic, ample provisions are the best boating insurance.

 My book Survival Food Handbook is good to choosing, stowing and preparing ordinary supermarket staples for emergencies or ayday convenience. It also covers other food emergencies such as fire, flood, power outage, water supply,  refrigeration failure and alternate stoves.


The Best Brown Batter Bread Ever
   This quick bread has no egg, no fat. It’s best torn into chunks and eaten warm. 


1 ½ cups whole wheat flour
½ cup white flour
½ teaspoon salt
1 teaspoon baking soda
1 tablespoon molasses
1/4 cup sugar
1 cup milk stirred with 1 teaspoon vinegar
    Heat the oven to 325 degrees. Grease a baking pan or muffin tins. Mix dry ingredients in a bowl and mix in wet ingredients. Do not over-beat.  Put batter in the pan and bake about 40 minutes until the loaf is browned and firm. This makes a small two-cup loaf.

Tips for the Galley Chef

    * Rule of thumb: a gill is ½ cup. One fluid ounce is 2 tablespoons. A Number 10 can weighs 106 ounces and contains 13 cupfuls. 

     * Do you have a galley question for me? Email janetgroene at

    * Mix a softened 8-ounce brick of cream cheese with a 4-ounce can of deviled ham. Form into balls, roll in finely chopped walnuts, serve on toothpicks.

    * Make a crunchy main dish salad. Cook a package of wild rice and rice mix, fluff it and lightly  fold in 2 cups sliced fresh mushrooms, 1 cup each  diced sweet onion, celery and red and green bell pepper with vinaigrette to taste. Serve now or chill. 



    * Lube sticky galley drawers, appliancs and refrigerator shelves with this food safe lube.


    The purpose of this weekly feature is to develop recipes that can be made entirely from the pantry when no fresh foods are available. Use what you have,  of course, but be prepared for food emergencies too, especially now.
Pecan Salmon Patties

1 can salmon
2 tablespoons diced dried onion bits
1 cup dry bread crumbs or cracker crumbs
1 egg or equivalent
½ teaspoon celery seed
½ cup pecans, finely chopped (measure first, then chop)
Small can evaporated milk
Oil for frying

    Drain and pick over salmon, saving juice. Put dried onions in a small cup and cover with salmon juice. Let soak. Mix bread crumbs, pecans, milk, egg and celery salt and let stand while crumbs moisten. If mixture is too dry, add salmon juice little by little until mixture can be formed into patties. If it's too wet, add more crumbs. Fry patties in hot oil until golden, crusty and firm.  


Sausage and Lentil Ragout
    The sausage and bouillon are salty, so don’t add salt. Salt and freshly ground pepper  can be added at the table if needed. 

2 cups diced smoked sausage such as kielbasa
2 tablespoons butter or vegetable oil
I large leek, trimmed and sliced
1 tablespoon minced garlic
3/4 cup lentils, washed and picked over
1 teaspoon dried, crumbled thyme
3 cups water
2 chicken bouillon cubes
3 to 4 Roma tomatoes, diced and drained
Hot sauce

    In a large skillet, sizzle sausage in hot fat, gradually adding leek and garlic. Add lentils to coat, then add thyme, water and bouillon and bring to a boil. Cover and simmer until lentils are tender, about 20 minutes. Fold in diced tomatoes and ladle into shallow soup plates. Serves 4 to 6. Pass the hot sauce. 

Cook's note: For a soupier supper, add more water and bouillon at the rate of one bouillon cube per one cup water.

Friday, May 1, 2020

Boating, Brats, Beer and More Good Recipes

Blog copyright janet groene 2020. To ask about placing your ad for one year (52 times), one low rate, on all six Groene sites email janetgroene at

Check the weekly boat news and views posted by Farley Halladay, author of the Yacht Yenta mysteries,  at

Ocean Alexander Coupe

Fried  Chicken Mexicali

6 portions skinless, boneless chicken
Yellow mustard
1 egg, beaten
 About 2 cups cracker crumbs
1 ½ teaspoons ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 teaspoon each salt, pepper
Butter or oil as needed for frying

    Pat chicken pieces dry and “butter” very lightly with mustard. Mix crumbs well with seasonings. Dip chicken pieces in beaten egg, then crumb mixture to coat well. Heat butter or oil in a large skillet and fry chicken until it’s brown, crusty and registers 175 degrees.  Cooking time depends on thickness of the chicken. 

    Prepared pieces can also be arranged in a greased baking dish and baked at 350 degrees 35-40 minutes until browned. 

Survival Food Handbook is a guide to provisioning your boat with shelf-stable foods from the supermarket.  Also covered are  food emergencies such as refrigeration failure, alternate stoves, cleaning up after flood or fire.


    No fresh foods needed! Use fresh potatoes and  onion if you have them but allow longer cooking time. Sizzling the canned meat in oil brings out the flavor. Spam comes in a number of flavors and in a low sodium version. 


Pork ‘n Beans Stew
1 can Spam, grated on the large holes of a box grater
1 tablespoon flour
½ teaspoon each salt, pepper
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 can diced potatoes, drained
2 tablespoons diced, dried onion
1 can barbecue style baked beans
2 cups water, divided
2 teaspoons powdered chicken bouillon
1 tablespoon flour
1/4 cup barbecue sauce
1 tablespoon dried parsley flakes

    Put Spam in a bag with the flour, salt, pepper and brown sugar. Shake to coat. Discard bag. Brown pork in hot oil over high heat, gradually stirring in potatoes and onion. Add water and bouillon and bring to a boil to dissolve bouillon, Add barbecue sauce. Cover, reduce heat and simmer 30 minutes. Stir in beans to heat through. For a soupier stew, another can of water and another teaspoon of bouillon.  Serves 4 to 6.  

    This beefy new Hubbell 50-amp shore power cord  stands up to weather, wear and accidents. It twists and locks in place and has two bright LED lights to indicate correct electrical flow. It’s available in 25- and 50- foot lengths.

Tips for the Galley Chef

    * Pour broth from canned clams through a tea strainer. Check over the drained clams too. They are notorious for having bits of shell.

    * Need “evaporated” milk for a recipe? Mix up dry milk powder and water at double strength (i.e. 2/3 cup powder per 1 cup water) and let stand 1-3 hours. Stir and use. (Longer steeping time improves texture.)

    * Liquid eggs or egg substitute are a time shaver in the galley, eliminating the need to use a bowl and whisk when a recipe calls for beaten eggs.
    * Silicone spatulas and other tools  rock for the galley. They are heatproof, flexible but firm. Not so silicone baking pans which are floppy and hard to clean. 

Now there are four salty Farley Halladay Yacht Yenta mysteries and #5 is in the works. Start with January Justice, then February Felony, March Malice and April Avenger.  


Brats, Beer, Sprouts and Spuds

4 bratwursts
2 tablespoons vegetable oil
About 12 fresh Brussels sprouts, trimmed
12 ounces beer
8 small red potatoes, scrubbed
Large onion, peeled and quartered
2 teaspoons dried parsley flakes

    In a large skillet, sizzle brats in hot oil until browned on all sides. Stir in onion to pick up brown bits. Add halved sprouts, cut side down, to brown them. Brown
quartered potatoes.  Add beer and bring to a boil. Cover, reduce heat and simmer until potatoes are tender. Serve in shallow soup plates. Sprinkle with dried parsley. Serve 4.

Friday, April 24, 2020

Galley Cooking for Cruising Cooks

blog copyright Janet Groene 2020, all rights reserved. To donate $5 a year as a voluntary subscription to this weekly blog use PayPal to pay to janetgroene at

Small boats, big appetites

Why are my recipes so oddball? Because a galley isn't a kitchen.  I can cook meals without an oven or refrigeration, with little space, with pantry foods, with one or two burners and no oven. Gourmet, no. Survival at sea, yes.

The Survival Food Handbook (International Marine Publishing) is a guide to stocking your boat with supermarket staples for emergencies or everyday convenience.



4 cups diced, cooked potatoes OR
2 to 3  cans, 15 ounces each, diced potatoes, drained and rinsed
1 can condensed cream of celery soup
½ cup sour cream
1/4 cup pickle relish (or more to taste)
1 tablespoon each prepared mustard, minced onion, apple cider vinegar

    In a large bowl stir soup, sour cream, relish, vinegar, mustard and onion until well combined. Stir in potatoes.  Serve now or chill.  Serves 4 to 6 as a side dish.    
    Cook’s note: To serve as a cold main dish fold in cut-up hard-boiled eggs,  canned tuna  or diced, cooked meat or chicken. 


    This side dish is good with any meat or fish. To make it a one-pot meal from the pantry,  dice a can of Spam or canned ham into the mix and heat through.
15-ounce can sliced beets
1 teaspoon vinegar
2 cans, 15 ounces each, sliced potatoes
1 tablespoon cornstarch
1 teaspoon powdered chicken bouillon
1/8 teaspoon ground cloves
½ teaspoon caraway seeds
1 tablespoon butter, coconut oil or ghee
Freshly ground pepper

    Empty the beets and their juice into a medium saucepan. Add vinegar and the drained potatoes. Stir to coat potatoes with beet juice.  Cover and heat gently. Stir cornstarch, bouillon and cloves in a small container and add enough water to make a paste. Stir into vegetables and heat, stirring, to thicken. Stir in caraway seeds and fat.  Turn off heat, cover and let steep 10 minutes. Pass the pepper mill. Serves 4.


    * Before opening canned milk or cream shake well. It separates.

    * For variety while cruising, shop the condiment aisle for unusual, regional and ethnic shelf-stable relishes, preserves and sauces. You’ll find things you never tried  before.  Trust me, they’ll come in handy on long passages when you are living on stowed foods and your palate is weary. 

    * Add a can of cream style corn to New England style fish chowder. (How to remember Manhattan style from creamy New England style? Remind yourself there are no cows in Manhattan, ergo that’s the red chowder.  

    * When provisioning a large freezer for a long voyage, deal directly with the meat manager to place your order for boneless, well-trimmed meats, packaged in the right sizes. She may even offer to freeze it for you.


2 tablespoons butter
Medium onion, diced
1 tablespoon minced garlic
3 to 4 cups thinly sliced fennel
1 cup halved grape tomatoes
1 can condensed cream of tomato soup
½ cup heavy cream (fresh or canned)
1 teaspoon dried tarragon (optional)
1 to 2 cups finely diced fish, shrimp, meat, firm tofu  or hardboiled eggs

    In a skillet or wok, stir-fry onion and garlic in butter, gradually adding fennel until it’s crisp-tender. Stir in tomatoes. Over reduced heat stir in soup, cream and protein of choice. Heat through. Serves 4. 
    Cook’s note: Instead of fennel, try it with sliced celery, cabbage, Brussels sprouts  or sliced cauliflower.  Do not over cook. Vegetable should be crisp-tender.


Author Farley Halladay had a charterboat and a life before her husband fell from the top of the mainmast. Now she operates an online charterboat booking business from her land base while living a virtual life at sea in the Yacht Yenta mysteries.  Start with Book 4, April Avenger, then work backwards to January.