Friday, May 13, 2022

Easy Meals Aboard Your Small Boat

Blog copyright janet groene, all rights reserved. For permissions or to ask about advertising on one or more Janet Groene sites email 

Janet Groene’s books include Dressing Ship (Hearst),  How to Live Aboard a Boat (Hearst), Open Road Caribbean Guide  and Survival Food Handbook (International Marine/McGraw-Hill).


Be in the know and avoid a tow. See safety  tips for boaters from SeaTow at

Galley Dessert of the Week
Lemon Rice Pudding

    Creamy and refreshing,  this pudding is the perfect dessert after a fish dinner. 


1 cup cooked rice
1 packet (4-serving size) regular or sugar-free lemon gelatin dessert mix
1 cup boiling water
½ cup cold or ice water
1 tub (2 cups) whipped topping
1 tablespoon lemon zest
    Chill rice while you dissolve the gelatin in boiling water. When gelatin is well dissolved, stir in ice water and cold rice, then fold in whipped topping and lemon zest. Chill several hours. Serves 8.

Optional garish: sliced almonds, cinnamon sugar, lemon twist, crushed lemon hard candies, splash of lemon liqueur

Galley Recipe of the Week
Southwinds Sausage Skillet


    Feed a dozen with this colorful, nutritious  dish. Cabbage adds vitamins, sweetness and fiber for modest cost. It’s a good way to try local sausages as you cruise country to country, culture to culture. 

2 pounds lean bulk sausage (chicken, turkey, lamb, venison, wild boar and mixtures such as South African Boerwors) 

1 to 2 tablespoons vegetable oil (less for fatty sausages, more for lean)
16- to- 20-ounce ounce bag shredded cabbage (coleslaw mix)
1 pound red cabbage, cut in coarse shreds
Large red onion, diced
Salt, pepper
2 tablespoons grainy mustard
3 tablespoons apple juice concentrate

    If sausage is in a casing, remove it. In a large skillet or wok heat oil and stir-fry the sausage until it’s no longer pink. Spoon off any excess fat and continue stir-frying, adding cabbages and onion until tender. Add salt and pepper to taste. Whisk juice concentrate and mustard together and stir into the sausage mixture.
    Cover and heat gently until meat and vegetables are tender and fully flavored with the essence of the sausage. Serve as is, or in tortillas  or a over a starch such as steamed rice, squares of buttered cornbread or boiled potatoes.  Serves 10 to 12. 


Tips for the Galley Chef

    * An oldie but goodie. My supermarket still carries Dream Whip in a box. No refrigeration needed.  

* Never enough room in the reefer or ice chest? If the supermarket doesn’t refrigerate it, you probably don’t have to either.  Look for shelf-stable products such as sausages, cheeses, pepperoni. Watch use-by dates.

    * To make a quick, protein pancake “syrup” whisk one part peanut butter with 1 part Karo syrup (lite or dark) and 2 to 3 tablespoons milk or cream.

*Mash a small can of cranberry sauce with a little coconut rum and 1 ½ cups cookie crumbs. Sprinkle on cake, ice cream, pudding, frosting.

Go Cold Turkey

On torrid days this recipe can be made and kept in the reefer to bring out after the anchor goes down and the sun-downers are poured. The rice can be from-scratch, instant or from fully cooked,  ready-to-serve packets.

3 cups ready-to-eat rice
12-ounce package good quality roast turkey lunch meat
2 cups diced melon such as  cantaloupe or honeydew
8-ounce carton lemon yogurt
Lettuce cups

    Put rice in a large bowl. Dice lunch meat. Fold rice with turkey, fruit and yogurt.  Spoon into lettuce cups or just plop it on a plate and garnish with assorted fresh fruit. Serves 4 to 6. 

Budget version: use canned turkey Spam and dice it fine or grate on the coarsest side of a box grater.
Pantry Recipe of the Week
    No fresh foods are needed for these weekly recipes. Keep emergency food on board no matter how short the cruise or close the land. It’s cheap insurance. For an entire book of pantry recipes and tips on choosing and stowing them in the cruising boat, see Janet Groene's Survival Food Handbook.

Sou’ By Sou’west Salad

2 cups cooked rice (white or brown, homemade or from a ready-to-serve pouch)
15-ounce can black beans, drained and rinsed
10-ounce can low-sodium, whole kernel corn
2 tablespoons diced dried onion
1/4 cup white wine vinegar
1/4 cup olive oil
Small can diced chilies, drained
1 teaspoon dried cilantro
1 teaspoon chili powder
Optional: 1/4 cup pickle relish


    Put rice and beans in a bowl and mix gently. Drain corn liquid into  a small bowl and add dried onion, vinegar, olive oil,  chilies, chili powder and dried  cilantro. Stir and let stand while onions soften. Stir again and fold into rice mixture with corn and relish. Chill or let rest up to an hour for flavors to blend. Serves 4 as a vegetarian/vegan main dish or 5 to 6 as a side dish.



Tuesday, April 5, 2022

Living Aboard A Boat and Easy Meals

 Blog copyright janet groene 2022, all rights reserved. To donate in support of this blog, go to PayPal and pay to janetgroene at To ask about placing your ad on all six Groene sites for one year, one low price, email janetgroene at\


Galley Recipe of the Week
Master Recipe: Cream Sauce for Pasta


    Vary this basic recipe each time to make a different dish daily for a pasta-loving crew. Add gorgonzola and roasted walnuts and serve it over bow ties. Or add ham bits and mushrooms and serve over spaghetti. Or fold in diced plum tomatoes, crisp bacon bits and lightly steamed broccoli florets and toss with linguini.  Toast pecans and add to the sauce with crisp-cooked maple bacon bits. Pastabilities are endless.

1 tablespoon olive oil
Large onion,, diced
1 tablespoon minced garlic
1 ½ cups milk
½ teaspoon ground nutmeg
8-ounce brick cream cheese, cut in pieces
½ cup grated dry cheese such as Parmesan

    In a saucepan or skillet, sizzle onion and garlic in hot oil until they soften. Stir in milk, nutmeg and cream cheese and stir over low heat until cream cheese melts. Stir in grated cheese and any other ingredients of choice, heat through and serve over cooked pasta. Pass the cheese shaker.  
    Optional additions: fresh or frozen peas, cubed firm tofu, canned baby corn (drained and rinsed), real bacon bits, tiny cooked meatballs, sauteed mushrooms, chopped spinach (thawed and squeezed dry), lightly steamed broccoli or cauliflower florets, cooked ground meat or sausage crumbles (real or imitation), roasted pistachios. Small amounts of this sauce also make a tasty smear for white pizza.

Tips for the Galley Chef

    * Keep a supply of canned seafood on hand. When the day’s catch is skimpy, make seafood chowder with what you’ve caught plus a can of crabmeat, shrimp, oysters or clams.

* Heat a shallow pan of water and melt a stick of butter in it. Use tongs to take  corn off the grill and dip in this pan. Shake off excess and serve.  The corn will be evenly buttered every time.


    * Dehydrated foods and dried beans are ideal emergency supplies but fresh water and/or stove fuel may be in short supply during an emergency. Be prepared for all types of food  emergencies, from fridge failure to flooded bilge. See Survival Food Handbook, Kindle or paperback. It’s written just for campers, RVers and sailors who have limited storage space.

Pantry Recipe of the Week
Stove Top Caramel Onion Quiche

    Each week Janet Groene, who has lived for months at a time without refrigeration while cruising,  develops a recipe that requires no fresh foods. Biscuit mix and jarred  onions contain salt, so don’t add more.  This is a tasty use for powdered eggs. 


2 jars or cans, 12-ounces each, whole small onions (sometimes called Holland onions)
2 tablespoons olive oil
1 teaspoon sugar  
5 raw eggs or equivalent
½ teaspoon each ground nutmeg and pepper
Small tin (2/3 cup) of evaporated milk
1 cup biscuit mix
Grated dry cheese

    Drain onions, cut in half and drain cut side down. Heat oil in a deep, heavy 9- or 10-inch skillet, preferably a nonstick surface. Sauté onions until they separate into layers and turn  brown. Set aside to cool.
    In a bowl, whisk eggs with seasonings and milk. Stir in biscuit mix and onions. Swipe out pan, brush with more oil and add batter. Cover tightly and cook over medium heat until firm.  Sprinkle with cheese. Cut in wedges. Serves 4-6.

    Oven method: Put batter in a greased pan and bake at 375 degrees until it’s crusty brown. .     Solar method: Preheat solar oven to 350 to 375 degrees and bake until pie browns and sets.
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Smoky Stover Gorp

    This is a hearty gorp that can tuck into a pocket when you’re on night watch or want to provide a hearty meal when you’re exploring a deserted island.  


1 pound chunk of smoked gouda cheese
4 cups cheese curls
2 cups whole walnut halves
4 cups unsalted plain or cheese popcorn
8 ounces pound low-fat, low-sodium turkey jerky,  cut in bite size

    Dice the cheese into a large bag, tossing with the cheese curls to coat cheese. Add remaining ingredients and toss to mix well. Package by the cupful. Bring plenty of water and a piece of  fresh fruit to complete this pocket meal. Makes about 12 one-cup servings.
Janet Groene’s
Shortcut Caramel Corn

    Do you hate recipes that ask you to test for “soft ball stage” or use a candy thermometer? Let’s simplify things.  The secret to this tasty snack is to boil the goo, then bake it to caramel perfection.  Unpopped popcorn is one of the most compact and versatile supplies to carry on board.

16 cups popcorn
1 cup packed brown sugar
1 stick butter
½ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla, butter-rum or rum extract
1/4 teaspoon baking soda

    Put popcorn and spread it in large plan lined with nonstick coil. . Set the oven for 250 degrees. Bring sugar, butter, corn syrup, salt and flavoring to a hard boil, stirring constantly. Reduce heat but keep it boiling for 5 full minutes.  Turn off heat and stir in baking soda.
    Use a sprayed spatula to keep mixing gently  as you slowly pour the syrup over the popcorn. Bake 1 hour, stirring every 15 minutes. Spread on parchment or waxed paper to cool, then break in chunks for serving. Keep cool and dry.
    Optional: mix 1 ½ cups chopped nuts with the popcorn before adding syrup, then bake as directed.



Thursday, March 3, 2022

Eating Aboard, Living Aboard a Boat

Blog copyright janet groene 2022. To donate $10 a year to support Janet's free blogs  use PayPal to send to janetgroene at Thank you. 



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Dilly Beef with Carrot Gravy

Boneless beef chuck roast, 3 to 4 pounds
1/3 cup flour
1 teaspoon each salt, pepper
3 tablespoons vegetable oil
Medium onion, diced
2 teaspoons dried dillweed
2 tablespoons vinegar
1 cup water
Small can (about 10 ounces) julienne carrots, drained or
2 cups julienne cut peeled carrots
Heaping tablespoon cornstarch
½ cup water


   Trim beef roast of excess fat. Mix flour, salt and pepper on a paper plate and  and dredge in a mixture of the flour, salt and pepper. In a large pot or dutch oven, brown meat in hot oil. Add onion, half the dillweed, vinegar, carrots  and half the water. Cover and cook over reduced heat until beef is tender.
    Stir cornstarch  into ½ cup water. Remove roast to a platter or carving board. Increase heat and stir cornstarch mixture into pan juices until bubbly and thickened.. After the roast rests, slice it and serve with gravy and a starch such as mashed potatoes, instant grits, rice, etc. Sprinkle with remaining dillweed.  Serves 6. 

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    No fresh ingredients needed with these recipes.  For an emergency or just a lazy day, it’s essential to have a back-up pantry of canned and packaged goods  on board. 

Here’s a prepper guide for boaters who have limited storage space.  Affordable supermarket staples are to be used and rotated, unlike pricey, dehydrated survival foods that you stow and forget.
    Survival Food Handbook is simple,  informative and written just for YOU. Kindle or paperback,

Moroccan Chicken
2 cans chunk chicken
1/4 cup dried onion bits
1 teaspoon dried parsley
1/2 teaspoon each ground ginger, cinnamon
1/4 teaspoon garlic granules
2  cups water (including  juice from the chicken)
8 pitted dried plums
1/4 cup honey, apricot jam or syrup
½ cup sliced almonds

    Drain chicken. Break up canned chicken by twisting a fork in the opened can.   Use  juices from the chicken as part of the water measure.
    Combine everything but almonds in a saucepan or pressure cooker. Bring to a boil and cook 2 minutes under pressure or 20 minutes at a low simmer until plumsand dried onions are plump.   

      Serve over a starch such as rice, pasta, mashed potatoes,crisp Asian noodles,  toast, biscuits, etc. and sprinkle with almonds. Makes four portions.
See more of Janet Groene’s space-saving galley recipes at Camp And RVCook 


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Quick ‘n Creamy Artichoke Hearts
    Tired of the same old side dishes?  Open a can of artichoke hearts and make this elegant side dish to accompany an ordinary meat-and-potatoes menu.


15-ounce an artichoke hearts, well drained
Heaping tablespoon cornstarch
1 cup milk or light cream
1/4 teaspoon each nutmeg, salt, white pepper
1 tablespoon butter
½ cup roasted, salted pecans

    Drain artichokes, then cut in half and drain cut side down on paper toweling. Stir cold milk into cornstarch, add seasonings and stir over medium heating until sauce thickens. Stir in butter and artichokes until heated through. Sprinkle with pecans. Serves 4. 

Caramel Heaven

1 stick butter
2 cups brown sugar
1 can sweetened condensed milk
Pinch salt
2 teaspoons vanilla extract
Optional: replace half the vanilla with 1 teaspoon almond, brandy or rum extract


     In a saucepan over medium heat melt butter and stir in brown sugar until it dissolves. Stir constantly while adding condensed milk, salt and extracts.  Spoon over apple slices, canned fruit, plain cake or cookies, ice cream, apple pie. When cooled and thickened, it’s a dipping sauce for fruit slices, dried apricots or plums, pretzel sticks or cookies. Refrigerate leftovers.






Friday, November 19, 2021

Small Boat, Small Galley, Big Appetites

Blog copyright Janet Groene 2021, all rights reserved. To ask about placing your ad for one year, one low rate on all six Groene sites reaching her 10,000, followers who are interested in the outdoors, camping, sailing, cruising and travel,  email janetgroene at



Crusty Cauliflower
    Serve this delectable dish as a vegetarian main dish or a hearty side dish.

1 large or 2 small heads cauliflower
Small onion, diced
15-ounce can shoe-peg corn
1 ½ cups sour cream
1 can condensed cheese soup
1/4 teaspoon ground nutmeg (optional)
Salt, pepper
1 cup crushed cheese crackers
1/4 stick butter


     Trim cauliflower and cut florets and stems into small bites. Cook with onion until tender. Stir in corn to heat through.  Meanwhile whisk sour cream, nutmeg and condensed soup. Drain cauliflower mixture and fold in soup mixture. Adjust seasonings to taste.
    In a small skillet,  melt butter and brown cracker crumbs. Sprinkle over finished dish. and fold into hot cauliflower. Serves 6.

Planning a marina potluck? Janet Groene gives  galley-easy, economical large-serving recipes  each week at https://CampAndRVCook.blogspot


    Whether you’re talking about a weather delay while hunkered in a remote  harbor,  or a major schlemozzle while far from home port, stuff happens.  Survival Food Handbook is a prepper guide written just for sailors and campers who have limited storage space. In paperback or Kindle. Makes great gift for a cruising sailor.


Pantry Recipe of the Week
    Each week we present a recipe that can be made entirely from shelf-stable provisions. Whether you’re voyaging, provisioning for a long haul or just want to be prepared for the food emergency, hurricane, these packets are handy to have, easy to prepare, delicious to eat. 


Homemade gifts are idea for marina neighbors


    When bagged in plastic and tied with a colorful ribbon, portions of this mix are a  suitable hostess gift for the many folks who offer hospitality to cruising nomads. It’s also an affordable gift for marina neighbors.

Rice Pilaf Master Mix
    This shelf-ready, homemade  mix is quick and tasty. Save time by making a huge batch at once. Then package it in sizes for yourself and gifts to boating neighbors.

10 cups brown rice
2 tablespoons garlic powder (not garlic salt)
1/3 cup dried parsley flakes
2 packets dry onion soup mix OR
1 packet onion soup mix and 1 packet another flavor such as spinach, mushroom or  vegetable
2 cups freeze-dried English peas OR
1 cup each freeze-dried peas and diced carrots


     The easiest way to mix this is in one big, zip-top bag. Dump everything in, seal the top and tip the bag gently to mix well. Measure into clean, dry, air-tight containers. Keep in a cool dry place for up to three months.  Each cup of mix makes 4 side dish servings. Package according to portions you need to feed your crew. 
    Saucepan method: To cook mix you’ll need 1 part mix to 2.25 parts water. Bring water to a boil, stir in mix and cook 30 minutes covered over very low heat. 
Each 1/4 cup mix makes one portion of one cup each. .

Instructions to go with a gift of one cupful of mix: Bring 2 1/4 cups water to a boil. Add contents of package (1 cup), cover and cook without stirring 30 minutes over  low heat.   Makes 4 soup portions.  
    Cook’s note: Low-sodium tomato juice can be used as some or all of the liquid. Note that soup mixes are already high in sodium. Avoid adding salt or bouillon until you taste it. 

Tips for the Galley Cook

    * An old trick from a British sailor who cooks a lot of fiery curry dishes is to stir in  a chopped banana a minute or two before serving. Sound good? 

    * Tip from  crusty old schooner cook. You do the math depending on the size of your crew.  In a large pot,fry out bulk sausage, breaking it up. Add water and bring to a boil. Stir in grits (yellow or white, quick or regular) When grits are soft, stir in beaten eggs. Cover over low heat and let the heat of the pot cook the eggs. When eggs firm up, stir and serve.

    One burner is all you need in the small galley to turn out this big meal. Choose white or dark meat, skinned or skinless, bone-in or boneless.

Chili Chicken ‘n Rice
4 portions chicken
2 tablespoons butter
1 can mushroom slices, drained
1 ½ cups raw rice
1 can condensed cream of mushroom soup
2 soup cans water
1 teaspoon powdered chicken bouillon
1 to 3 small cans chopped chilies, well drained 

Brown chicken in butter, stirring in mushrooms. Add rice, soup, water and bouillon. Cover and cook over low heat until chicken registers done at 170 F. Stir in chilies, heat through, adjust seasonings and serve. Makes 4 portions.