Friday, July 7, 2017

Galley Cooking for Serious Sailors

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At right is the 22-foot twin outboard we delivered  through the Trent-Severn Waterway on a magazine assignment. Loved cruising Canada!  I cooked on a 2-burner portable stove in the cockpit.

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 Left: My late husband, Gordon,  and me on board our Danish-built sloop. 

Galley Recipe of the Week

Couscous Carrot Salad

    Make this salad ahead and let it chill while flavors marry. You could use any salad dressing but French dressing compliments the color of the carrots.

2 tablespoons olive oil
2 cups couscous
½ cup golden raisins
1/4 teaspoon cinnamon
2 1/4 cups water
12-ounce bag shredded carrots
Bottled French dressing

    Toast couscous in hot oil, gradually stirring in raisins and cinnamon. Add water and bring to a boil. Cover, turn off heat and let stand until water is absorbed, about 5 minutes. Fold in carrots and dressing to taste. Chill until serving time. Serves 8 to 10 as a side dish.

How to provision for a long voyage? What to eat if your refrigeration fails in the Indian Ocean? How much food do you need for four people, four weeks? Two people. Eight weeks? The ultimate guide to provisioning with supermarket staples is Survival Food Handbook.

Pantry Recipe of the Week
Succotash Salad
    When fresh food supplies are gone, the biggest challenge for the cruising cook is to find toothsome, tangy salad makings from the pantry shelf. Here’s one to try.
1 can of zucchini in tomato sauce, drained
1 can of whole kernel corn with red and green peppers (Mexicorn), drained
1 can of lima beans, drained
2 tablespoons red wine vinegar
1/4 cup olive oil
1 teaspoon dried tarragon, dillweed or chives
1 tablespoon dried parsley flakes
Freshly ground pepper to taste
    Toss everything together and add freshly ground pepper to taste. Serves 8.

Tips for the Cruising Cook

    * I have been using this incredible little
3-speed fan everywhere. It's portable, can be a lifesaver in the galley. It recharges in a USB port.

    * No food processor?  Off grid? No problem. Make salads, slaw,  chunky salsa and gazpacho with this heavy duty chopping bowl and chopper. 

    * Revive canned corn. Heat, drain and fold in a tablespoon or two of real mayonnaise and some dried parsley flakes.

    * Fry peeled, sliced apples in bacon fat until caramelized and serve for breakfast.

    * Buy deli cole slaw and fold in well-drained pickled diced beets.

    * Cook in foil, Eat from the foil. See Janet Groene’s new Foil Recipe of the Week at

Skillet Main Dish of the Week
Stuffed Acorn Squash for Two
    Eat this complete dinner right out of the squash shell it’s cooked in.

1 acorn squash
Single-serve container of Granny Smith applesauce
2 teaspoons brown sugar
1 pouch of cooked rice (about 1 cupful)
Small can of chunk chicken
Freshly ground pepper to taste
    Cut the squash in half and cook cut-side down  in a covered, greased skillet until tender.
    When it’s cool enough to handle, mash in the applesauce and brown sugar. Mix well. Then make a well and fill cavity with a mixture of the rice and chicken, seasoned to taste. Return to the skillet, cut side up. Cover and heat through.  Serves 2.

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