Saturday, January 21, 2023

Make-able Meals for Small Boat Cruises

Blog copyright Janet Groene 2023. To see your ad on all six Groene sites for one year, one low rate email janetgroene at









South Beach Style  Bean B’Ritos

Small can crushed pineapple with juice
14.5-ounce can diced tomatoes, undrained
2 tablespoons brown sugar
1 cup water
1 teaspoon each garlic powder, ground cumin and powdered chicken bouillon
½ teaspoon allspice
2/3 cup mild salsa
1 cup raw white rice
15-ounce can fat-free re-fried beans
8 to 10 burrito-size flour tortillas
Garnish options: sour cream, minced cilantro, sliced scallions, grated cheese


    In a large saucepan mix pineapple, tomatoes, brown sugar, water and seasonings.  Bring to a boil, add rice, cover and cook over low heat 20 minutes or until rice is tender. Stir in re-fried beans and heat gently while stirring them into the rice mixture.Make burritos with tortillas.



Hot ‘n Creamy “Crab” Gravy

    Serve this rich, economical seafood sauce over baked potatoes, cooked noodles, crisp Chinese noodles, biscuits, ramen, cheese grits or, for a low-calorie base, drain and heat canned French-cut green beans (they look like green noodles). 



8-ounce brick of cream cheese (regular or low or no fat)
1 cup (8-ounce tub) lemon flavor yogurt

Milk or white wine (optional)  
12- to 16-ounce package flaked imitation crab meat
Small onion, very finely diced
Suggested garnish: Tabasco sauce, lemon wedges, minced parsley or buttered bread crumbs

    Dice  cream cheese . In a microware bowl, soften it  by zapping for a few seconds at a time.   If “crabmeat”  is not finely flaked, chop it. Stir yogurt into cream cheese then fold in crab and onion.  Nuke on Low for one minute at a time, stirring and turning each time, until it’s heated through. If mixture is too thick, thin it with a little milk or white wine, heating and stirring each time.
     Stir and spoon over your chosen base. Serves 4 to 6.
No microwave on board? Heat yogurt and diced cream cheese together, stirring over boiling water in a double boiler until it’s smooth. Then proceed as above.
Cook’s note: If using real crabmeat, drain and pick over to remove any bits of shell.  

    Wrapped and kept cold,  this this not-too-sweet bread will keep a week or more and it freezes for months. It makes an ideal sunset supper with a mug of soup. Set the anchor, uncork the wine, heat the soup and watch for the green flash. 


Pineapple Carrot Quick Bread

8-ounce can crushed pineapple
12-ounce can julienne carrots,, drained,  OR
1 ½ cups grated fresh carrots
3 eggs
1/3 cup vegetable oil
2 cups flour
1 teaspoon each salt, baking soda, baking powder and cinnamon
½ teaspoon nutmeg

       Drain pineapple and add water to juice to make 2/3 cup liquid. Drain canned carrots and discard liquid. In a bowl whisk pineapple liquid, eggs and vegetable oil. In a  clean bag, combine dry ingredients. Mix dry mixture into wet ingredients until evenly moistened. Fold in pineapple and carrots and turn batter into a greased loaf pan. Bake at 350 degrees 50-55 minutes or until it tests done with a toothpick.

    If you’ll be removing the loaf from the pan, cool 15 minutes in the pan, then remove bread, cool on a rack completely and wrap to take to the boat. Or, bake in a disposable foil loaf pan, cool and wrap. 



 Former charterboat operator and new widow Farley Halladay operates an online charterboat booking business while coping with caregiving, cooking, cussing and crime solving. There are six Yacht Yenta "cozy" mystery ebooks. Start anywhere in the series to meet her kickass cast of characters in these poignant, salty reads. 


Pantry Recipe of the Week
    When cruising for months without refrigeration and in areas where few fresh foods are rarely available, my biggest problem is creating salads. Yet the taste buds yearn for crunch. Try  this colorful combination for tart taste plus texture contrast.

Winter Salad
Three to four cans of drained vegetables such as:
15-ounce can halved  artichoke hearts, drained
15-ounce can baby carrots, drained
10-ounce can sliced water chestnuts, drained

1/3 cup salad oil
3 tablespoons vinegar
1 teaspoon dried herbs such as parsley, dillweed or chives
Freshly ground pepper to taste

    Also good are canned mushrooms, cut green and wax beans, limas, roasted red peppers, et al. Toss vegetables gently.  Combine oil, vinegar and  herbs. Toss to coat vegetables. Shower with fresh ground pepper.
Bonus points if you use a specialty oil such as walnut, and specialty vinegar such as tarragon. Add any fresh vegetables you can scare up.






For ten years Janet Groene was a full-time traveler, cruising the tropics  in winter on board a 29-foot sloop with no oven nor refrigeration and summering in a 21-foot diesel camper. Her book of shortcut recipes, Cooking Aboard Your RV, is also good for the small boat galley. Save space, mess, water, fuel, hassle. For yourself and gifts,




Sweet Potato Skillet


2 to 3  cups peeled, diced sweet potato
1 tart apple, cored and diced
1/4 cup very finely chopped pepperoni
1 tablespoon each balsamic vinegar and olive oil

    Put these ingredients in a plastic bag, jostle to mix well and set aside to blend flavors.

12-ounce pork tenderloin, cut in small bite size
Salt, pepper
1 tablespoon each butter and vegetable oil
Small onion, diced
1/3 cup apricot or pineapple jam

   Brown pork in hot fat, gradually adding onion. When meat is browned, add sweet potato mixture. Cover skillet tightly and cook over low-medium heat until sweet potatoes are tender and pork tests done at 160 degrees. Fold in jam to form a glaze. Serves 4 to 6.




Friday, December 30, 2022

Easy Meals for Cruising Folks

 Blog copyright janet groene, all rights reserved. To ask about rates for one ad, one year, all  Groene sites, email janetgroene at

See Baltimore Pride II, a replica 19th century privateer, get the "big lift" plus more nautical news from around the world at


The Groenes on board their 29-foot Sans Souci



Boating writer and former  liveaboard Janet Groene specializes in living aboard and small boat cruising on a budget. She says, "We were in our 30's when we simply stopped the world and got off, planning to cruise until our (meager) savings were gone. Instead, we forged a new lifestyle that allowed us to stay free and footloose as a travelwriter and photographer team.

Pantry Recipe of the Week
(Scroll down for Galley Recipe of the Week)
    This is this week’s recipe 100% from the shelf, no fresh foods needed.

Fruit & Nut Bread

    This moist bread or cake  keeps up to a week in the reefer, longer in the freezer and maybe forever if you keep it soaked in rum. The fun part is to choose different fruits or combinations each time. Bake it ahead to sustain you in emergencies.

3 cups dried fruit (diced pitted dates, snipped dried apples and apricots, dark and golden raisins, dried cherries, pineapple, mango, cranberries, etc.)
2 cups water
1 cup brown sugar
½ cup butter, oleo or shortening
1 stick butter plus more for pans
3 cups flour plus more for pans
1 tablespoon  apple pie spice
1 teaspoon each salt,  baking soda
1 cup chopped nuts

     Set the oven for 325 degrees. Generously grease and flour two loaf pans, each about 9 X 5 inches.
     If pieces of fruit are large, cut them up. Bring water, sugar and dried fruit to a boil. Cover and reduce heat. Simmer 20 minutes. Remove from heat and stir in the ½ cup fat until it melts. Set aside.
    In a mixing bowl whisk flour, soda, salt and spice. Fold in fruit mixture, then nuts. Bake about 90 minutes or until a tester stuck into the middle comes out clean. Remove loaves from pans, cool until lukewarm, them wrap in plastic or waxed paper to “season” several hours or overnight. This makes slicing easier. Keep cool and dry. 

    Another good choice is to slice and wrap individual portions to grab on the go.


 See more pantry recipes and provisioning ideas and recipes. Survival Food Handbook is a guide to choosing and using supermarket staples for short-term emergencies. This isn’t about lifeboat rations, but everyday foods hat have a long shelf life. See tips on saving water and fuel, cleaing up after flood or fire, freezer failure and much more from Janet Groene, author of The Galley Book and How to Live Aboard a Boat.

Always have a filling,  nutritious snack in a pocket when you’re on shore leave or on night watch.  Find recipes for affordable,  homemade trail mixes,sweet and savory, snacks and whole meals,  at createagorp.

Tips for the Galley Cook

    * Pasta for pasta salad can be cooked ahead. While it’s warm, toss with dressing and chill for later use. Mix with fruit, seafood, meats, greens, chopped vegetables ad lib, then add more dressing as needed. This also works works for rice, quinoa, barley, farro and other whole grains. All of them make excellent cold salads.

    * If you use a mug as a catch-all for pencils and other oddments, clip a carabiner to the handle and use it to hold rubber bands, pony tail elastics or paper clips.  

Sweet ‘n Sour Cabbage

    This vegetable side dish won’t break the bank. The secret is in the stewing.

Large bag coleslaw mix with red cabbage
Large  bag shredded cabbage with carrots for coleslaw
½ cup sugar
1/4 cup balsamic vinegar
1 cup sour cream plus more for garnish
Dried parsley or chives (optional)


   In a roomy pot, sprinkle cabbage with sugar. Add 2 cups water. Cover pot and stew cabbage until it’s very tender. Drain.  Stir in vinegar, then sour cream.  To serve, sprinkle with dried parsley or chives i and pass additional sour cream.  Serves 6-8.  

Galley Recipe of the Week
Fried Green Tomatoes with Sausage Gravy

    What a great supper dish this makes, all from one skillet.  Complete the meal with hot biscuits and honey.     

2 or 3 firm  green tomatoes
1 egg
1 tablespoon water
½ cup flour or cornmeal
Salt, pepper
Vegetable oil
1 packet sausage flavor gravy mix
Milk or water


   Slice tomatoes and arrange on paper towels to drain excess moisture. Beat the egg and water until frothy and dip tomato slices, then dredge in seasoned flour or meal. Start with a tablespoon of butter and a tablespoon of oil, melted, and fry tomatoes until crusty on both sides. Add more butter and oil as needed. Working quickly, remove tomatoes to serving plates. Then drain any excess oil and make sausage gravy in the same skillet using package directions
    Serves 2 to 3 as a dinner main dish.  
Cook’s note: for a meatier gravy, fry out a half pound of bulk sausage, breaking it into crumbles. Use the pan juices to make gravy. 

Bonus Recipe
English Monkey

    When you need a quick,  light supper for two in a hurry,  this British comfort food  fills the bill for very low cost. There are many versions of this recipe, a relative of Welsh Rarebit.

1 cup unseasoned bread crumbs
1 cup milk
1 tablespoon butter
About ½ cup diced American cheese
1 egg
1/4 teaspoon each salt, pepper
2 teaspoons Worcestershire sauce
Buttered toast or other base such as baked potato

     Soak bread crumbs in milk until mushy. Melt butter in nonstick skillet and add bread crumbs and cheese. In the same bowl that soaked the bread crumbs, whisk egg, salt, pepper and Worcestershire. Stir into the skillet, cover and cook over low heat until cheese melts.   Serve over toast, mashed potato, what have you.   Serves 2.

 Bonus points; use a kitchen torch to brown the top

See nautical news worldwide from Farley Halladay, author of the Yacht Yenta e-book series at

Sunday, December 4, 2022

Sailing Into Good Galley Meals

 Blog copyright Janet Groene 2022. To ask about placing an ad for your travel, boating, cooking or camping product on all Groene sites for one year, one low rate, email janetgroene at


    This is my frank, unpaid FIELD TEST of Freshé canned seafood meals and snacks. This new product comes from Portugal, where seafarers know their seamanship and  chefs are known for their seafood savvy. Bravo! 


Freshé tinned fish meals make exciting news for preppers, especially those provisioning for a long passage or an entire season. Canned seafood has long been a favorite for preppers because of its high food value and long shelf life. Freshé turns wild-caught tuna and salmon into an entire meal or an ethnic-style ingredient to top a salad, stir with rice, toss with pasta, center a poke bowl or eat with crackers, right out of the can. Each provides 11 to 16 grams of protein

As a complete meal for one, the Provence Niçoise provides 200 calories from tuna plus fire roasted peppers, herbs, potatoes and olives. The Thai Sriracha is too hot for my taste but it’s authentic right down to the sweet & sour beans, crunchy peanut, greens and Thai spices. Tuna or salmon is the main ingredient in each 4.25-ounce can. After that come vegetables and seasonings. The Sicilian Caponata, for example,  starts with wild-caught tuna plus butternut squash, fire roasted vegetables, shaved almonds and herbs. Yum!

First, you have to like canned seafood, and I do. Canned tuna and salmon are familiar staples but they aren’t the mahi-mahi you caught an hour ago and just took off the grill.   Second, it’s important to try all six varieties of Freshé so you’ll know just what you are getting in terms of taste, total protein and calories. The ethnic-themed varieties range from 340 calories and 12 grams protein in the salmon-based Morroccan Tagine meal to 110 calories and 11 grams protein in the tuna-based Sicilian Caponata salad topper. 


The cans are small and stackable. Few provisions pack so much food value in such a small space. Lastly, cans easily peel open so you can eat a full, energizing meal when you’re unable to leave the helm or are grabbing a quick nosh below decks before rushing out for the next sail change. 


Pantry Recipe of the Week
    Each week we develop a pantry recipe that can be made when you're far from port and  running out of fresh food or money, or the freezer fails, or you’re in quarantine, or the wind died, or the freight boat is late arriving with this week’s grocery order. All cruising sailors know the importance of having a back-up food locker.  This moist cake is fine just a it is. No frosting needed.

Rum-Raisin Cake

1 cup  dark brown sugar
1/3 cup vegetable oil
1 cup water
2 teaspoons apple pie spice
1 teaspoon salt
2 cups flour
½ teaspoon baking powder
1 teaspoon baking soda
2 cups raisins
1 teaspoon rum extract
1 teaspoon vanilla flavoring
Optional: 1/3 to ½ cup rum, coconut rum or spiced rum

   1.  Grease an 8 X 10-inch pan and set the oven for 350 degrees.  If using a solar oven, set it in the sun to heat.
    2. Bring sugar, butter and water to a boil in a 3- or 4-quart pot. (You’ll be using the pot later as your mixing bowl.) Watch carefully and turn off heat as soon as it boils, stirring to dissolve sugar. Cool to lukewarm.  
    3. Dump dry ingredients (except raisins) into a zip-top bag, seal, and toss to mix well. Add to wet ingredients to mix thoroughly, then fold in raisins, vanilla and rum extract. Put batter in the prepared pan and bake about 45 minutes or until firm. Serve plain, soaked in rum (see below) or with whipped topping, frosting or sprinkled with powdered sugar.
    Stove-top method. Put batter in well greased (preferably cast aluminum) Dutch oven. Cover tightly and bake over low-medium fire (use a flame tamer if necessary) until cake tests done with a toothpick.
Cook’s note: Try this. Use the round handle of a wooden spoon to poke  random holes all over the warm cake in the pan. Slowly drizzle with rum, allowing it to soak in. This is also good with almost any sweet liqueur such as butterscotch schnapps, Cherry Heering,, Triple Sec or Kahlua. Wrap and allow to “season” for several hours or overnight.


See more news, views and cues for cruisers, liveaboards, sailors and all who love the water at

Trending now: where are all the lighted boat parades?

Tips for the Galley Chief

    * Instead of pineapple rings, make upside down cake with dried apple rings soaked in coconut rum.  

    * Fold canned cherry pie filling into a big batch of homemade or store-bought rice or tapioca pudding.
    * Toss baby carrots in oil and herbs and roast or air fry until tender.Cut a pie crust in about 16 small wedges and roll up each around a roasted carrot to make a crescent. Bake until brown. Serve warm as is or with a dip.

    * To make Cacio e Pepe, cook cracked peppercorns ( black, pink or mixed)  in hot olive oil to drench oil in flavor. Toss peppery oil with hot spaghetti and grated cheese. Pass the pepper mill. 


See Farley Halladay's Galley Recipe of the Week. Scroll down at 


Galley Recipe of the Week
Vegetable Upside Down Dinner


    Make this dish different each time by varying vegetable colors, sizes, textures and tastes. Use chunks of butternut squash, eggplant, broccoli and cauliflower florets, a few diced beets for color.  Use roasted or grilled vegetables this time, steamed or air-fried next time. If you’re out of fresh foods, use drained canned vegetables and add a small can of caponata or a small jar of marinated artichokes to liven the mixture. 


3  cups cooked, drained mixed vegetables
Small onion, diced fine
1 teaspoon minced garlic
2 eggs or equivalent in egg substitute
1 tablespoon flour
2 cups biscuit mix
1 teaspoon crumbled, dried herb such as thyme, rosemary, savory or sage
Milk, water or vegetable stock
Grated cheese
Shaved Parmesan or other hard cheese

    1. Grease a heavy nonstick skillet. Arrange vegetables in the bottom.
Sprinkle with diced onion and minced garlic.
    2. In a medium bowl, whisk egg with flour and pour over vegetables.
    3. In the same bowl, stir biscuit mix, dried  herb and enough liquid to make a very thick dough. Spoon dough over vegetables.  Smooth dough to an even layer. Sprinkle light with a little grated cheese.     
    4. Cover tightly and place over a low-medium burner. Cook until biscuit dough is firm and springy to the touch. (It will not brown.)
    5. Flip pan over on a serving plate like upside down cake. Shower with shaved cheese.  Serve in wedges..
Cook’s note: This good plain or with a warm sauce such as marinara, mushroom, gravy or cheese sauce.




The Ideal One-Size-Fits-All Gift

    A  gift for anyone who is into provisioning for serious cruising and passagemaking, Survival Food Handbook is a guide to shopping the supermarket for familiar, affordable foods that keep well on the shelf. Use them to create a “ready locker” for short-term emergencies such as fridge failure, water shortage, fuel shortage, flooded bilge, rat attack or other disruption.      Written with been-there flair by Janet Groene, who cruised remote areas for months at a time in a 29-foot sloop  with no oven nor refrigeration, the book tells how to evaluate, stow and use pantry foods (not those awful doomsday rations)  to make structured meals.  It’s for sailors, campers and others with limited stowage space. Focus is on the most nutrition per dollar, per ounce and per square inch. Kindle or paperback.


"Bowl" meals are composed like an artistic palette for the palette. They are also easy to eat underway.



    Known by different names around the world, “bowls”  made up of different ingredients are a time-proven way to make a little of this and a little of that into a balanced and nutritious meal. Compose yours like an artist’s palette for the palate.  










It's tiny, portable and carefree. Just pour rubbing alcohol into the Colsen Fire Pit, light it and enjoy a clean,  heartwarming, tabletop fire for up to an hour.  Although it's heavy for its size, it slips into a small space for storage. 

 There are no residues nor smoke, and the fumes are no greater than with, say, an alcohol boat stove or a buffet warmer that uses solid fuel. See details at

Cuban Bowl: White Rice, Seasoned 

Black Beans and Ropa Vieja

Easy Ropa Vieja

1 pound beef, cut as for fajitas
½ cup dry red wine
14.5-ounce can diced tomatoes with green pepper
2 tablespoons ketchup
½ teaspoon dried oregano
1 tablespoon minced garlic
Large red bell pepper, seeded and cut in crescents
1/3 cup chopped, stuffed olives
Small can sliced mushrooms

    Put everything in a pressure cooker and cook on High 25 minutes. In a slow cooker, cook for 8 hours on Low or 5 ½ hours on High.  In a heavy saucepan, mix and cover. Then cook at a low simmer until beef is falling apart. Arrange portions of the ropa vieja on four soup plates next to a mound of seasoned black beans and a portion of cooked rice. 


Friday, November 4, 2022

Boating Meals Ashore and Afloat

Blog copyright 2022 Janet Groene. To support free Groene blogs with a voluntary $8 subscription for one year, use your Paypal account to janetgroene at 





Cranberry Crunch ‘n Kielbasa 

 14-ounce piece of kielbasa, cut in bite size
Large onion, diced
1 tablespoon minced garlic
2 tablespoons vegetable oil
2 cups raw cranberries
1 can apple pie filling
1/3 cup brown sugar
1 cup water

    Cook sausage, garlic and onion in hot oil until onion is crisp-tender and brown bits form. Over medium heat, stir in cranberries, apple pie filling, 1/3 cup brown sugar and water. Cook until cranberries pop open. 




2/3 stick butter
2 cups minute oats
2 tablespoons brown sugar
½ cup broken pecans

    In a nonstick skillet, melt butter and stir-fry oats, sugar and pecans until toasty. Spoon cranberry mixture onto soup plates and top with oat mixture. Serves 6. 

Alternate: Omit oats and serve over cooked rice, wheat berries, oat groats or barley. 


    Each week we provide a recipe that requires no fresh ingredients. Use what you have, of course, but these recipes help plan your provision list and they can save your neck in  emergencies or hard times.See Survival Food Handbook for a complete guide to stocking a prepper pantry on a boat with limited space.






Cattle Ranch Beans

1 can each pork ‘n beans, green lima beans and kidney beans
1 can diced tomatoes with chilies (such as Rotel)
2 tablespoons diced dried onions
1 teaspoon dried garlic granules
14-ounce bottle ketchup
Optional: Add any canned meat such as chunk chicken, chunk ham, roast beef in gravy, sliced Vienna sausages. 

    Use pork ‘n beans and limas undrained. Drain and rinse kidney beans. Put everything in a pot. Cover and simmer over low heat, stirring occasionally,  until dried onions are plump and flavors are blended. Serve as is or spoon  over rice. 



    After seeing them on Shark Tank, I couldn’t wait to get a supply of these reusable storage bags for boating, camping and travel. They range in size from 2 X 2 inches for spices and pills to the BIG 24 X 30-inch size for fish, bait,  smelly laundry. They keep scents in and oxygen out, so foods stay fresh longer.
    Living in close quarters,  we can get grossed out on strong scents such as bananas, tuna sandwiches, garbage, dirty socks, diapers. These incredible bags keep things dry, separate and stink-proof. They are tough, washable for re-use and recyclable.  They come in a number of styles and finishes (black, clear, heavy duty), in a child resistant model and also in foil for the ultimate barrier. All have the unique SmellGuard Barrier Technology. They are not for cooking use and should not be boiled or heated above 190 degrees.
    I order mine at (866) 515-9622.

Pronto Pinto Potage
    Carrying canned beans versus dried beans is a trade-off.  Bring some of each. Dried beans are cheaper and compact to carry but it takes water, time and fuel to cook them. Canned beans take up more space but are ready to eat straight out of the can if necessary.  When the fridge fails, everything needed for this dish is in your standby food locker.  


5-ounce can smoked chunk ham, with juice
2 tablespoons vegetable oil
1 tablespoon powdered chicken bouillon
1 ½ cups water
1/4 cup diced dried onions
2 cans, 15 ounces each, pinto beans
15-ounce can diced potatoes, drained
15-ounce can diced carrots, drained
½ teaspoon dried crumbled thyme
Salt, pepper to taste

    Break up the ham with a fork. Drain juice into a measuring cup and brown ham in hot oil in a large saucepan. Add water to the juice to make a total of 1 ½ cups. Add liquid, bouillon and onions to the pot. Cover, reduce heat and simmer 5 to 10 minutes to soften onion. Stir in pinto beans, potatoes, carrots and thyme.
    Bring to a boil, cover, reduce heat and simmer a few minutes to blend flavors. Serves 4-6. 


Bully Beef Sandwiches
    Long the sailor’s best friend, canned corned beef is livelier when it’s mixed with crunchy, tangy coleslaw. Make your own coleslaw or choose from the  deli department. 


Break up corned beef as fine as possible
 12-ounce can corned beef
1 pint your favorite deli coleslaw
1/4 cup pickle relish
1 tablespoon horseradish
2 tablespoons your favorite gourmet mustard
Mayonnaise to taste

    Scrape any visible fat from corned beef. Use a fork to break up corned beef in a bowl. Stir in coleslaw, relish, horseradish and mustard. Add additional mayonnaise if needed to make a creamy sandwich filling.
    Using buttered bread or buns, make 9 to 10 sandwiches. Wrap and keep cold.

Tips for the Galley Chef

    * Canned corned beef is the cruising sailor’s eternal friend.  Make a one-pot Boiled Dinner  for up to a dozen people. Put corned beef, potatoes and cabbage wedges in a large pot.  Cover with water and boil until potatoes and cabbage are tender. Stir in 1 tablespoon ground ginger and 2-3 packets low-sodium beef bouillon.Stir to break up corned beef and heat through.  Pass the pepper mill. 

* Make rice "pancakes". Whisk 2 eggs with 2 T. flour and 1 t. salt. Fold in 3 cups cooked rice. Fry in butter as for pancakes. Serve sweet with applesauce or maple syrup or savory topped with creamed chicken. 

    * Heat 2 T. each dry mustard and water. Add 1/2 cup soy sauce, 1 T. minced garlic, 2 T. vegetable oil, 1/3 c. peanut butter. When hot and smooth, fold in 1 lb. thawed chicken nuggets. Heat. Serve over rice.

 *  Broil large mushroom caps and cover with creamed eggs for breakfast. 


Farley Halladay has a sailor's mouth,a widow's grief, a caregiver's heart and a kickass knack for crime solving ashore and at sea. The Yacht Yenta series of cozy mysteries ranges from January Justice to June Jeopardy. Read them all, in any order. For Kindle, Google Play, Nook and other e-formats.



Love Apple Cake

    This moist,  nutritious cake travels well, needs no frosting and keeps for a week or more in your reefer. Believing that tomatoes have aphrodisiac  qualities, the French called them Pommes d’Amour, or Love Apples.

    Grease a tube pan and set the oven to 350 degrees.



28-ounce can diced tomatoes
1 cup raisins
1 stick butter
2 cups sugar
    Bring to a boil, stirring until sugar dissolves. Set aside to let raisins get plump. Cool to lukewarm. 


 2 eggs
2 teaspoons vanilla extract
2 teaspoons each cinnamon and baking soda
1 teaspoon salt
2 ½ cups flour

Medium red apple, cored and diced
1 cup broken walnuts or pecans

    Beat eggs with vanilla, then gradually beat in dry ingredients alternately with the tomato mixture.  Fold in apple and nuts last. Bake at 350 degrees 1 hour or until it tests done with a cake tester. Remove from the pan, cool completely, slice and wrap individually. Freeze for future cruises or keep in the fridge up to a week. Serve at “room” temperature or serve it warm with vanilla sauce. 



Sunday, September 25, 2022

Boating Recipes Save Space in a Small Galley

Blog copyright janet groene. To ask about placing your ad on all six Groene sites for one year, one low rate contact janetgroene at

Galley Recipe of the Week


    In Scottish kitchens this versatile soup starts with a whole chicken and simmers all day. This version is shortcut for the small  boat galley. Leeks and other vegetables that require a lot of sloshing to remove sand can be washed in multiple changes of clean sea water, ending with one or two freshwater rinses. 
    For some Scots, the grain in this soup is barley. Others use rice or steel cut oats.  Some cooks add a touch of carrots and celery. Everyone uses lots of leeks and a sweet surprise garnish of moist pitted prunes.  


4 cups sliced leeks (white and light green parts only)
2-3 cups cooked, diced chicken OR
2-3 cans chuck chicken
7 cups water
1 tablespoon chicken base or powdered  chicken bouillon such as Knorr Pollo
1/2 cup quick  barley
Salt, pepper
4 to 6 moist pitted prunes
Minced parsley or dried parsley flakes to taste

    Trim tough, dark green leaves from leeks. Slice leeks.  Wash in several changes of water, letting sand sink to the bottom of the bowl.  Place leeks (and some diced carrot and celery if using)  in a pot with the water and bouillon. Bring to a boil and stir in barley. Cover and cook over low heat at least 30 minutes until leeks and barley are tender. Add cooked chicken to the pot to heat through.  Season to taste, adding more powdered bouillon or a twist of pepper if desired. Ladle into soup bowls and sprinkle with parsley.  Garnish with cut-up prunes.

Pantry Recipe of the Week
    Here’s this week’s recipe made entirely with foods you can carry on board for weeks, months, even years. Keep them for emergencies, for  voyaging without refrigeration, or for convenience when you want to throw together a meal in a hurry. For more meals made with stowed supplies see The Survival Food Handbook.. Written for boaters and others who have limited storage space, the book is a prepper guide to choosing, storing, rotating and cooking with affordable, familiar staples from the supermarket.

Aloha Seafood Casserole 

1 box wild rice and rice mix
Small can crushed pineapple
1/4 cup dried cranberries

About 2 cups canned shrimp,lobster , salmon, tuna

About 1/2 cup roasted, salted, chopped pecans, cashews or macadamias

   Use juice from the crushed pineapple as part of the water measurement called for in the rice. Bring to a boil with cranberries and drained pineapple. Add rice, cover and cook until rice is tender.  Stir in seafood to heat through. Just before serving, sprinkle with pecans. Serves 4 to 6. 

Tips for the Galley Chef

    * Make coleslaw dressing with 1 c. vanilla ice cream, ½ cup mayonnaise, a little mustard, salt, pepper. Mix well.  Chill up to 3 days. Stir and fold into a package of shredded cabbage. 


* Make cocktail poppers as needed. Cut 3 sticks butter into 3 cups flour. Stir in a 16-oz. package shredded cheddar and 1 packet dry onion soup mix. Form into logs about 1½ to 2 inches around. Wrap and chill up to 3 days. Slice and bake at 375 degrees until toasty.

    * Rule of thumb: when making eggnog, add 1 tablespoon whiskey per egg.


* Make cherry coke dessert. Dissolve an 8-serving packet of cherry or black cherry Jello in 1 ½ cups boiling water. Stir in 12-ounce can of cola and chill until it sets. Bonus points: float a tablespoon of coconut rum on top just before serving and you have rum 'n coke 





Sunshine State Date Bread
    This hearty bread keeps for weeks in a freezer or many days in a well-chilled icebox. It deliciously rounds out a simple meal of soup or fish chowder. 


1 packet orange gelatin dessert mix
1 cup boiling water
3 tablespoons vegetable oil
1 egg or equivalent
1 teaspoon vanilla
½ cup sugar
2 cups flour
1 teaspoon each baking soda, baking powder
Pinch salt
1 cup chopped, pitted dates
½ cup chopped nuts

    Dissolve gelatin in boiling water. Set aside until lukewarm. Grease a 9 X 5 X 3-inch loaf pan and set the oven to 350 degrees. In a bowl whisk oil, vanilla and egg or egg substitute. Put flour, salt, baking powder and baking soda in a clean bag and jostle to mix. Then stir into the bowl alternately with the gelatin liquid. Fold in dates and nuts. Bake 50-60 minutes or until it tests done with a cake tester. Cool, wrap and let “season” for several hours or overnight. Serve plain or with butter or cream cheese.  


    This thick and hearty meal is dairy-rich with milk and cheese.

6 slices bacon, chopped
Medium onion, diced
4 medium potatoes scrubbed or peeled, then diced
1 quart chicken broth

    Fry out bacon in a large pot. Add broth and potatoes. Bring to a boil, cover and simmer until potatoes are tender.

4 cups whole milk
3/4 cup flour
½ cup sugar
Optional garnish: minced parsley or sliced scallions
Grated Cheddar cheese

    Whisk flour and sugar into cold milk until smooth. Stir into the pot over medium heat until it thickens. Stir in 1/3 cup white vinegar. Ladle into soup bowls, add parsley or scallions and top each bowl with a tuft of shredded cheese. Serves 6.