Friday, December 1, 2017

Easy Recipes to Float Your Boat

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email

Galley Recipe of the Week
Slow Cooker Brisket
Small bag of shredded cabbage for cole slaw
1 cup matchstick carrots
Large onion, peeled and cut in crescents
2-pound brisket of beef, trimmed of excess fat
2 teaspoons vegetable oil
Salt, pepper
1 teaspoon dried dillweed
2 cups beef broth, divided
1 cup heavy cream
1/3 cup flour

Grease cooker insert and put cabbage and onion in the bottom. In a large, nonstick skillet, brown brisket in hot oil. Sprinkle with salt,  pepper and dillweed. Place brisket over the vegetables and drizzle with a cup of the broth.
Whisk the other cup of broth with the cream and flour and pour over brisket. Cover cooker and cook 5 ½ hours on High or 9 to 10 hours on Low. 
Slice brisket and serve in buns or over rice, noodles or potatoes. Serves 6.  
Dutch oven method: Brown brisket in hot oil in a Dutch oven and cover with remaining ingredients. Cover tightly and cook over low-medium heat 1 hour or until brisket is tender. 

Tips for the Boat Cook

* The next time you make a fruit cobbler, drop small bits of cream cheese among the fruit for a rich, creamy surprise.

* Most greens are grown in sandy soil and rinsing alone may not dislodge the grit.  Fill a large bowl with fresh water or clean sea water and plunge greens in by the handful several times. Sand will settle to the bottom.  This is also the best way to clean leeks. 

* When your white drinking water hose wears out, save a couple of feet to cut up and make protective sheaths for the ice pick, knives, saw blades, scissors. Slip it over ropes and cords  as a chafe guard. Split and wrap over handles, like the bucket handle,  for easier grip. Slip over the end of a funnel when you need a longer extension. Before using, soak pieces in a bleach solution to clean inside and out. Flat hose also makes a good replacement for broken webbing in outdoor chairs. 

* Reduce steam in the cabin and cook faster with less fuel when you have a good cover for pans and skillets. Yet many pans don’t come with lids. Here’s one that fits all sizes

Pantry Recipe of the Week
Each week we present a recipe that requires no fresh ingredients at all. Spare food and a filled pantry are insurance ashore and afloat. Sure as shootin', stuff happens. 
Christmas Red ‘n Green Beans

3 cans whole green beans, drained
3 tablespoons olive oil
1 teaspoon mild curry powder
1/3 cup dry white wine
½ cup dried cranberries
½ cup broken walnuts
Drain green beans well. Heat olive oil and stir in curry until it’s fragrant. Stir in walnuts and cranberries to coat. Add wine and green beans. Cover and simmer until cranberries are plump. Serves 6.  

Skillet Recipe of the Week
Fake “Beef” Burgundy
This stove-top recipe is ideal for a skillet, Dutch oven, saucepan, pressure cooker or slow cooker. 

2 thick slices of bacon, cut up
2 large turkey thighs
½ teaspoon each salt, pepper and about 1/4 cup flour
1/4 cup olive oil
Medium onion, diced
2 large carrots, peeled and cut up
8 ounces sliced mushrooms
2 cups dry red wine 
12 to 16 small purple potatoes, scrubbed

Fry out bacon until it’s crispy and set aside on paper towels, leaving fat in the pan.  Discard turkey skin. Cut meat off turkey thighs and cut it in bite size. Shake in a bag with salt, pepper and flour. 
Add olive oil to  bacon fat and heat. Shake excess flour off turkey pieces and brown in the fat. Add onion, carrots and mushrooms to coat. 
Add 2 cups wine, bring to a boil and add potatoes. Cover, reduce heat and cook until turkey and vegetables are tender. Stir in reserved bacon. 
Serve in shallow soup bowls with chunks of French bread. Serves 4. 

Friday, November 24, 2017

Quick, Tasty Recipes for Boating and Sailing

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email

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Galley Recipe of the Week
Carrot Cake Biscuits

1 ½ cups biscuit mix
1 teaspoon sugar
½ teaspoon cinnamon
Small jar strained carrots baby food
Milk or water
1/4 cup finely chopped nuts or pecan meal
1/4 cup golden raisins

Mix biscuit mix, sugar and cinnamon. Stir in strained carrots and enough milk or water o make a thick dough. Turn out on a floured paper towel and knead only enough to combine well. Pat to about ½ inch thick and cut in rounds or wedges. Bake at 400 degrees until brown and crusty. 

Tips for the Boat Cook

* To make a sweet Dijon cream to dollop atop sliced ham, combine 1/2 cup each mayonnaise and whipped topping plus a tablespoon or two of Dijon mustard. 

* Make pickled pea poppers to eat as snacks or put in salads. Trim two cups of snap peas or pea pods. Put them in a non-reactive container with two cloves garlic and 1 tablespoon of dill seed. Boil together 1 cup each water and vinegar with 1 tablespoon each sugar and non-iodized salt. Pour over peas. Cool, chill overnight. 

* Leftover rice and wild rice mix? Add it to scrambled eggs.

* Need a gluten-free pie crust? Crush rice cereal, mix with melted butter, a little sugar and cinnamon and press into the pie pan. Use as you would a graham cracker crust. 

* Re-hydrate couscous in a bowl according to package directions. In a skillet, stir-fry spring  vegetables (pea pods, scallions, cut asparagus, what have you) alone or with tofu or meat. Fold into warm couscous and serve at once. 

* For serious cruising it’s always smart to remove labels from canned goods and re-label them with a grease pencil. In a flood emergency, paper labels float off and clog the bilge pump. 

Pantry Recipe of the Week
There are no supermarkets at sea. Your crew won’t believe this dish was made 100% from pantry staples. 

Grits ‘n Shrimp Gravy

Small can of chunk ham, drained 
2 tablespoons vegetable oil
2 tablespoons diced dried onions
½ teaspoon garlic powder
1 teaspoon Creole or Cajun seasoning
Small can of diced chilies, drained
3 ½ cups water
3 tablespoons cornstarch
2 fish or chicken flavor bouillon cubes
1 or 2 cans of shrimp, drained
Polenta or grits

Drain ham juice into a small container with dried onions and let them soak. Heat oil and sizzle ham to brown it, breaking it up as you go. When it’s thorough browned and crusty bits have formed in the skillet, stir in seasonings, chilies, bouillon, onions  and three cups water. Bring to a boil and stir to dissolve bouillon.
Stir cornstarch into remaining half cup of water and add to the pot. When gravy thickens fold in shrimp gently. Heat well and spoon over grits or polenta.  

Survival Food Handbook  (International Marine Publishing) helps with your provisioning plan and provides hundreds of recipes that can be made entirely with pantry staples. 

Skillet Recipe of the Week
Grits, Greens ‘n Gruyére
3 packets instant grits
Boiling water
½ stick butter
1 teaspoon minced garlic
6 eggs
4 cups baby spinach, cut up
1 teaspoon salt
1/4 teaspoon ground nutneg
10-ounce package Gruyére or Swiss cheese, shredded
In a bowl mix hot water into grits until creamy. Cover and set aside to steep. In a skillet melt butter and sizzle garlic to soften it but watch so it doesn’t burn. Mix eggs and spinach into grits with salt and nutmeg. Fold in most of the cheese, saving some to sprinkle on top.
Swirl butter to coat skillet.  Put grits mixture in the skillet and top with remaining cheese. Cover and cook over low/medium heat until it’s firm. Serves 4.  
Cook’s note: If you have a broiler or a kitchen torch, a final scorching to brown the top is a nice touch. 

Friday, November 17, 2017

Tides of Great Boating Recipes

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Galley Recipe 
of the Week

Up PEARiscope  Salad
Serve This delectable salad slightly warm as a side salad or a vegetarian main dish. Shredded cabbage bulks up the classic combination of fresh pears and blue cheese to make a gourmet meal. 

2 to 3  firm but ripe Bosc pears
2 to 3 shot glasses pear liqueur or pear schnapps
2 tablespoons olive oil
14- to 16-ounce package shredded cabbage for cole slaw (about 6 cups)
2 large ribs celery,  sliced thin 
White wine vinaigrette 
Blue cheese
Broken pecans or walnuts

Core pears and cut in bite size. Toss pears with liqueur or schnapps and set aside. In a large skillet, heat oil and stir-fry cabbage and celery until they are crisp-tender. Toss with vinaigrette to taste. Fold in pears. Put on plates and sprinkle with blue cheese and nuts to taste. Serves 4 as a main dish, more as a side salad. 

One Size Fits All Gift Book 
Survival Food Handbook is as right for families and sailors as it is for singles and landlubbers. Every recipe in the book is made with no fresh ingredients. Chapter after chapter guides you to stocking your emergency pantry with shelf foods from the supermarket. No high-priced survival rations needed.  

Pantry Recipe of the Week
Each week brings a new recipe made entirely with pantry provisions. Use fresh ingredients, of course, if you have them. Water chestnuts are a mainstay of my pantry when cruising without refrigeration because they stay crunchy. 

Amish Sausage Casserole
10-ounce can of bulk sausage, broken up OR
10-ounce can of Portuguese Sausage Spam, finely chopped
2 tablespoons vegetable oil
1 can of mushrooms stems and pieces
Small can sliced water chestnuts (optional) 
2 1/4 cups water
1 box of Uncle Ben’s wild rice and rice mix
1 can condensed low sodium cream of mushroom, celery or chicken soup (optional)

In a saucepan or skillet, sizzle sausage in hot oil, gradually stirring in mushrooms and water chestnuts to brown them. Add water, bring to a boil and stir in rice mix. Cover and simmer 20-30 minutes. For a creamier dish, fold in condensed soup. Serves 4 to 6. 

Tips for the Boat Cook

* No whipping cream on board? Open a can of heavy cream, such as Nestle, and stir in a tablespoon or two of pancake syrup, butterscotch schnapps, Cognac or light molasses. Good over canned fruit, plain pound cake, pumpkin pie.

* Make your favorite bread stuffing recipe using rice instead. Serve as a starch side dish. 

* To make a jury rig Devonshire Cream, combine equal measures of sour cream and thawed  whipped topping

* Instead of pancake mix, make a batter using cornbread mix and fry it like pancakes. 

* Have you checked all  fire extinguishers on the boat to see if any are affected by the massive recall of Kidde extinguishers? See for more information about this and other recalls. 

* For a quick supper, pick up a pint of chicken salad and some hard-cooked eggs at the deli. Melt butter in a skillet, add a pouch of cooked rice, the chicken salad and chopped eggs. Heat through. 

Skillet Recipe of the Week 
All Nine Yards  Skillet Cookies
This layered cookie recipe has been around for a while but it’s worth revisiting when you’re on a boat and want an easy, stove-top sweet.  The secret is to use a 10- or 12-inch, nonstick skillet with sloped sides that allow you to slide the cookie out of the skillet and onto a cutting board. 

1 stick of butter
4 cups of graham cracker crumbs or vanilla wafer crumbs (divided)
6-ounce bag of dark chocolate chips
6-ounce bag of butterscotch chips
2 cups shredded coconut
6-ounce bag of white chocolate chips
1 cup broken nuts
1 can sweetened condensed milk
In a skillet, melt butter and swirl it around to coat the pan. Stir in three cups of crumbs. Remove from the heat. Add all the next ingredients in layers, using up the other cup of graham crackers along the way. Drizzle with sweetened condensed milk.
Cover skillet and cook over low heat (Caution: sweets burn easily) until everything has melted into one delicious goo. Cool completely in the pan.   

Friday, November 10, 2017

SEAsonal Boating Recipes

Blog copyright Janet Groene, all rights reserved. To donate $5 to this blog  use your PayPal account to

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Galley Recipe of the Week
Low Country Seafood Soup
Unlike seafood chowder recipes, this  one has a clear broth, no milk or cream.

1 tablespoon olive oil
2 tablespoons minced garlic
Medium onion, diced
16-ounce bottle of clam broth
½ cup instant rice
32-ounce carton of chicken broth
Small bag of baby spinach, cut in ribbons
16-ounce tub of oysters or crabmeat
15-ounce can of black-eye peas, rinsed and drained

In a roomy saucepan, sizzle garlic and onion in hot oil until onion is translucent. Add  broth. Bring to a boil and stir in rice. Cover and cook over reduced heat 10 minutes. Cut up oysters and lump crab if  large,.  Stir in spinach, seafood and black-eye peas. Cover and simmer 10 to 15 minutes.  Salt may not be needed but pass the pepper mill and hot sauce. 

Boat Cook Tips

* Unless you never, never have access to household power, get a 300-watt coil heater to make a cup of hot water in a wink. It’s quick, immensely useful, and  takes up almost no space at all. Also available in a 110V/240V model.

* Better than Keurig. I love my three-cup, stainless steel French press coffee maker but I also cherish this one-cup French press. (12 ounces)  No electricity needed. Heat water by whatever means are at hand including the coil heater above. 

* It’s easy to make yogurt by inoculating new milk with a bit of the existing yogurt culture. However this is trickier on a boat underway because yogurt doesn’t like to be disturbed while it’s “yoging”. Same is true for Junket. Wait for a flat-calm day.

* Rule of thumb. One part water to one cup instant rice. Two cups water to one cup raw rice. To make milk: one-third cup powdered milk to one cup of water. To make “evaporated” milk, two-thirds powdered milk to a cup of water. 

Pantry Recipe of the Week
Fake Grapes
When you’re out of fresh fruit, this fruity  dessert is a good substitute. 

1/3 cup large pearl tapioca
2 tablespoons sugar (optional) 
2 cups water (including juice from canned  fruit)
1/4 cup dried cranberries
14.5-ounce can white grapes or gooseberries, drained
Small can pineapple tidbits, drained
Tinned cream (optional)

Drain fruit and add water to make two cups. Stir liquid, sugar and tapioca in a saucepan and bring to a boil. Cover and simmer over low heat about 30 minutes or until tapioca is plump and translucent. Fold in fruit and serve warm or cold,  as is or with cream. Present  as a fruit salad or dessert. Serves 6. 
Published by International Marine, Survival Food Handbook is only about food and only self-stable foods from the supermarket. Provision your boat wisely, economically for everyday or emergencies.  

Skillet  Recipe of the Week
 Garlic Cheese Skillet Bread
This from-scratch garlic bread is a homemade quick bread with all the flavor of garlic in a recipe you can throw together any time, no matter how far you are from shore.

2 eggs
1 cup milk or water
3 cups biscuit mix
1 tablespoon garlic powder
1 cup grated Parmesan  or other dry cheese

Throughly grease a heavy, deep, 10-inch skillet or Dutch oven, preferably cast aluminum. Whisk eggs and milk or water. Stir in biscuit mix and garlic powder until evenly moist. Do not over-beat. Fold in grated cheese.

Put dough in the pan, cover tightly and cook over medium heat until it’s firm and springy to the touch and golden brown on edges and bottom. The top will not brown.
Turn out onto a cutting board. Serve at once with butter.   

Friday, November 3, 2017

Big Meals, Easy Recipes for Boating and Sailing

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Galley Recipe of the Week
Tutti-Fruiti Beef
Serve the delectable fruit gravy over white rice. 
2 tablespoons vegetable oil
Lean, boneless two-pound pot roast
Medium onion, diced
14.5-ounce can diced peaches
14.5-ounce can fruit cocktail
1/3 cup juice from drained fruit
1 tablespoon red wine vinegar
1/3 cup teriyaki sauce
Cooked rice

Brown beef and onion in hot oil in a large skillet or Dutch oven. Drain fruit juice and mix 1/3 cup juice with the vinegar and teriyaki sauce. Pour over heef, cover and braise over low heat 40-50 minutes or until beef is tender. Remove beef to a cutting board and stir fruit into pan juices. Serve sliced beef with rice sauced with fruited pan juices. Serves 6. 
Slow cooker method: Put unbrowned beef in slow cooker with onion. Drizzle with juice-vinegar- teriyaki mixture. Cook 7 to 9 hours on Low. Remove beef to cutting board and stir in fruit to heat through. 

Provisioning  your emergency pantry is made easy with the recipes and information in Survival Food Handbook.  Every recipe is made with shelf-stable ingredients from the supermarket, so it's also ideal for cruising without refrigeration. 

Pantry Recipe of the Week
Weekly  Pantry Recipes require no fresh ingredients. Also see the Skillet Recipe below. Substitute 2 tablespoons dried onion for fresh and eliminate butter. Soak onions 20 minutes in juice from the canned chicken, then proceed. 
Tangy Creamed Mushrooms
16-ounce can of mushrooms, drained
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1  teaspoon tarragon vinegar
1 tablespoon tomato paste
1 teaspoon grainy mustard
7.6-ounce can of cream such as Nestles
In a large skillet, sizzle mushrooms in hot oil until they begin to brown. Stir in remaining ingredients in order. Heat through but do not boil. Serve over the starch of your choice such as rice, pasta, noodles, toast. Serves 3-4. 

Skillet Meal of the Week
1 cup biscuit mix
2 tablespoons real bacon bits
1 tablespoon dried parsley flakes

2 tablespoons butter
Medium onion, diced
10-ounce can of chunk chicken, drained
15-ounce can peas and carrots, drained
½ cup water
1 can condensed cream of chicken soup

In a bowl mix biscuit mix, parsley flakes and bacon bits. Stir in milk or water to make a thick batter. Set aside. 
In a skillet, saute onion in melted butter until it’s limp. Stir in drained chicken. Add peas and carrots. Add ½ cup water and juice from the chicken. Bring to a boil and drizzle with batter. Reduce heat, cover and cook over medium heat until batter is puffy and firm like a raised dumpling. It will not brown. Serves 3 to 4. 

If you’ve had trouble finding the incredible new Stove Wrap, sold for both home and RV stoves, it’s now available at Amazon in kit form to fit almost any marine stove. The kit comes with a sheet of the coated fiberglass material, which is heat resistant to 550 degrees. Also included are tools to measure and cut it. 

The material is put  over the stove top, leaving only the burners exposed. Spills don’t bake on. Just wipe them off. A sheet of Stove Wrap can also be placed on the oven floor. 
It’s a special find for galley cooks who use their ceramic cooktop as counter space. It protects the surface from scratches. 
This is a product that will pay for itself many times over. 

Skillet Meal of the Week
Creamy Turkey Hash
1 pound deli sliced turkey, cut up
2 tablespoons vegetable oil
2 ribs celery, diced
Medium onion, diced
1 teaspoon minced garlic
1 cup raw rice
2 cups water
2 teaspoons chicken base or powdered bouillon
2 ro 3 cups broccoli florets
Small can sliced water chestnuts, drained
1/2 cup mayonnaise
1 can condensed cream of chicken soup

Brown turkey in hot oil, gradually stirring in celery, onion, garlic and rice. Add water and chicken base and bring to a boil. Stir in broccoli and water chestnuts. Cover and cook over low heat 20 minutes or until rice is tender. In a bowl whisk mayonnaise and soup and fold into turkey mixture. Heat gently. Serves 4 to 6. 

Friday, October 27, 2017

Sail into Easy Recipes for the Boating Cook

Blog copyright Janet Groene, all rights reserved. To donate $5 to this blog  use your PayPal account to

Galley Recipe of the Week
Herbed Turkey Drumsticks
Bring out your inner caveman when you grab a whole turkey drumstick and hang on. 
They’ll take an hour or more to cook on the stern-mounted grill while you’re having sundowners in the cockpit. 

1/4 cup each non--iodized salt and brown sugar
½ cup chopped fresh mixed herbs such as thyme, parsley, cilantro, basil, sage, garlic plus one or two whole bay leaves
6 turkey drum sticks
6 tablespoons water, broth or white wine

Mix salt and sugar in a plastic bag. Add herbs and mix. Add drumsticks and “work” the bag so drumsticks contact herbs.  Close bag.  Chill overnight, turning occasionally.  Remove drumsticks and wrap each in foil with 1 tablespoon water, wine or broth. Use “drugstore” wrap for leak-proof foil package
Discard bag and leftover herbs. Cook foil-wrapped drumsticks on the grill over medium low heat for 1 hour, turning every 15 minutes. Then test one and cook 30 minutes more if need be. Meat should be falling off the bone. 
Take care when opening foil.  Steam is scalding hot. Pass rolls or bread for mopping up juices. Serves 6. 

Need help in provisioning the boat for four people, one week? Two people two months? Singlehander making a nonstop circumnavigation?  A family of eight for a long weekend? 

 How to stock a backup pantry in case refrigeration fails while at sea? Survival Food Handbook by Janet Groene looks at today’s supermarkets and finds there’s no need to spend a fortune on survival foods. 

Pantry Recipe of the Week
No fresh foods are needed for emergency recipes made with stowed foods.

Chicken a la King
10-ounce can of chunk chicken
3 tablespoons cornstarch
½ each salt, pepper
2 tablespoons vegetable oil
Small can evaporated milk
15-ounce can of peas and carrots, drained
2 tablespoons diced pimentos, well drained

Drain chicken, saving juice to add later. While chicken is still in the can, twist a fork in it to break it up. 
In a clean plastic bag, mix cornstarch, salt and pepper. Add chicken and shake to coat.  Brown coated chicken in hot vegetable oil over high heat. Stir over medium heat while adding canned milk, juices from the chicken and enough water to thicken to taste. When sauce is the desired thickness, fold in peas and carrots and pimentos. 
Serve over any starch you have on hand such as biscuits, mashed potato, pasta, egg noodles, crisp Chinese noodles or toast. Serves 4. 

Skillet Meal of the Week
Bratwurst Stew
You decide how many vegetables to use depending on how many you serve and how hungry they are.

4 to 5 bratwursts, cut up
2 tablespoons vegetable oil
2 to 3 large potatoes, scrubbed and cut in chunks
4 to 6 large carrots, peeled and cut up
Large onion, diced
2 large ribs celery, cut up
8- to 12-ounce package shredded cabbage for cole slaw
3 cups water
3 chicken bouillon cubes

3 tablespoons cornstarch

Brown brats in hot oil in a large skillet. Keep stir-frying over high heat while adding vegetables. Add water and bouillon, bring to a boil, cover and reduce heat. Simmer until vegetables are tender. Stir cornstarch with enough cold water to make a paste. Stir into stew until it thickens. Serves 4 to 6. Goes well with rye rolls. 

Friday, October 20, 2017

Good Meals for the Boat Cook

blog copyright janet groene, all rights reserved. To donate $5 per year in support of this blog use your PayPal account to

Janet Groene lived full-time on the go for 10 years, wintering in the tropics under sail and camping the U.S. each summer. 

See more of Janet Groene's shortcut recipes at Camp and RV Cook

Galley Recipe of the Week
West Africa
Groundnut Stew
In Africa, where peanuts are called ground nuts,  this would be made without the potatoes and the stew would be served over rice. 

½ cup flour
1 teaspoon each salt,  ground nutmeg
1 tablespoon chili powder
2 pounds boneless stew beef, cut in bite size
1/4 cup vegetable oil
6 cups water
2 or 3 large onions, peeled and diced
2 or 3 large potatoes, scrubbed and diced
6-ounce can tomato paste
½ cup chunky peanut butter

Put flour, salt nutmeg and chili powder in a large plastic bag and shake to mix. Add beef and shake to coat. Brown beef in hot oil. Discard bag and excess flour mixture.
Add water, bring to a boil and add onions and potatoes. Cover and simmer over low heat while adding tomato paste a tablespoon at a time. Simmer, covered, until beef and vegetables are tender. Stir in peanut butter a little at a time.  Serves 6. 

Skillet Recipe of the Week
Dijon Salmon
So simple and so elegant! 

4 skin-on salmon fillets
Salt, pepper
1/4 cup each Dijon style mustard, olive oil and lemon juice
1 teaspoon minced garlic

Arrange salmon in a greased skillet, skin side down. Sprinkle lightly with salt and pepper. Whisk together mustard, olive oil, lemon juice and garlic. Brush some of the sauce over the salmon, cover and cook over high heat 10 to 15 minutes until the salmon is cooked to your liking. Spoon remaining sauce over cooked salmon and boiled potatoes.  Serves 4. 

Tips for the Boat Chef

* On a plate, mix 1/4 cup sesame seeds, 2 tablespoons poppy seeds and 1 teaspoon each coarse salt, garlic powder and onion powder. Whisk an egg until it’s light and smooth. Make or thaw biscuits or rolls, dip in egg, then dip in seed mixture. Bake as usual. 

* This works well in a toaster oven or other small oven. Drain and rinse garbanzo beans. Air dry and pat with paper towels to dry completely. Toss with a tablespoon of olive oil. Sprinkle with salt. Bake at 400 degrees F. until crispy. Use instead of croutons on soup or salad. 

* Cook a head of cauliflower until it’s falling apart. Mash with a potato masher. Stir in cooked rice, butter, salt, pepper. Heat, serve. 

* Make cider syrup for pancakes or to drizzle over oatmeal. Boil 2 cups apple cider or apple juice with 2 cups sugar and 1 teaspoon apple pie spice until sugar dissolves.  Served warm or chilled. Use instead of simple syrup when making rum punch too.  

Pantry Recipe of the Week
Each week we present a recipe that requires no fresh ingredients unless, of course, you have them on hand.

Ham and Potato Chowder
Small can chunk ham
4 to 5 cups water
2 tablespoons dried onion bits
4 bouillon cubes (chicken, vegetable or beef)
1 tablespoon dried parsley flakes
1 packet instant potato flakes (abut 1 cup)
Freshly ground pepper
Put ham in a two-quart saucepan and break it up. Add 4 cups water and onions. Bring to a boil. Stir in bouillon to dissolve it. Whisking steadily over high-medium heat, add parsley flakes and potato flakes. Stir over medium heat until it thickens. Add more water if desired. Pass the pepper mill. Serves 4. 
Variation. : Stir in a can of cream style corn and small can of evaporated milk into the hot soup. Heat and serve 6. 

Looking for healthful pocket snacks you can make yourself? Click here.