Friday, June 29, 2018

Simple Recipes for the Sailor's Galley

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This blog is for boaters, yachties and sailors who have a galley, not a kitchen. You have limited space, gadgetry and water. You can’t waste cooking fuel or money. You might  cook underway in frisky seas, perhaps for days at a time. You’re prepared for today and for what tomorrow may bring. Let’s eat. 

Galley Recipe of the Week
One-Pot Cheesy Hash

      Cooked chicken bites come in vac-pac packages in the meat department.  Well sealed, they keep days, sometimes weeks, in the reefer. Evaporated milk burns easily, so keep the fire low after it’s added.  

2 tablespoons vegetable oil
12- to 16-ounce package cooked chicken bites
Medium onion, diced
28-ounce bag hashed brown or O’Brien potatoes
Small can evaporated milk (2/3 cup)
1 cup (or to taste)  shredded cheese such as Cheddar

 In a large skillet, heat the oil and sizzle chicken bites over high heat to brown them. Gradually stir in onion and potatoes. Reduce heat, cover and cook until onions are tender. Drizzle evaporated milk over all and stir to mix and heat over medium heat. . Sprinkle with cheese, turn off heat and let stand, covered, just until cheese melts. Serves 4.

     Survival Food Handbook is filled with lists, warnings, how-to, recipes galore and much more. How to clean up after the bilge floods? What to do when refrigeration fails and you're in the middle of the ocean? Back-up stoves?
     Provision your boat with a back-up supply of affordable, familiar pantry foods from the supermarket. When stuff happens you’ll have real meals, not doomsday dehydrates. 

Pantry Recipe of the Week
(No Fresh Ingredients Needed)
 Canned hominy is a chewy corn found in the Mexican food aisle. Usually white, it’s also available in yellow.  It isn’t for everyone.  Before stocking your boat with case lots, try it  in several ways. Some recipes call for it undrained but also try it drained. For a milder flavor, drain and rinse it. It’s best known in Posole, a Mexican soup or stew made with hominy, meat or fish and vegetables.  

Creamy Hominy
3 cans 15 ounces each, white or yellow hominy
1/3 cup water
1 teaspoon powdered garlic
Small can evaporated milk (2/3 cup)
4-ounce can diced chilies, drained
8-ounce box of process cheese such as Velveeta, diced
2 cups cooked, diced, cooked meat, fish or vegetables (optional)

 Drain hominy and, if desired, rinse and drain again. In a pot combine hominy, water and garlic powder. Cover and simmer gently about 10 minutes to blend flavors. Add milk, stirring over low heat. Fold in chilies and cheese to melt cheese. Fold in any additional ingredients, cover and heat gently (milk dishes scorch easily). Serves 6 to 8. 

Tips for the Boat Cook

  * Enclose each chocolate-covered cherry in a little square of pastry.  Seal well. Bake in the oven or a pie iron. Instant Black Forest tart! 

 *Make your own clarified butter or buy ghee. It keeps longer, tolerates higher frying temperatures. 

 * When keeping a delicate dish warm in a pan, cut a piece of parchment the diameter of the pan, butter it, and place over the food to keep it moist. Then cover with a lid. 

 * When using a slow cooker to make cakes and breads, place a folded dish towel under the lid, letting it hang over sides to stay taut. It absorbs excess moisture. 

 *Put an easy tah-DAH sparkle on a plain dessert. Put hard candies in a clean cloth towel, pound with a hammer, sprinkle colorful sugar shards on fruit, frosting, plain cake, muffins,  flan. 

Skillet Recipe of the Week
Stack-Up  Skillet Pie

For this recipe you need a  nonstick, slope-sided skillet the same size as the tortillas.  You’ll also need a lid for the skillet,  a  cutting board for the 10-inch pie, and a  serrated knife for easier slicing. The whole pie slides out of the pan, which then wipes clean with a paper towel.

Sliced scallions to taste
8-ounce can whole kernel corn, drained (about 1 cup corn)
1 can black, pinto or red beans, drained
1 teaspoon ground cumin
1 ½ cups salsa (hot, medium or mild)
4 flour burrito size tortillas
8-ounce package shredded Mexican style cheese

1.Finely slice  scallions, saving some for a garnish. Dump corn, beans, scallions, salsa and cumin into a plastic bag, zip to close, and mix gently.
2. Spray the skillet . Spread a tortilla with 1/3  of the bean mixture and 1/3 of the cheese. Put in the skillet. Repeat layers, ending with a tortilla on top.
3. Cover the skillet and put it over a low flame until everything is heated through and the cheese is melted. Let stand at least 5 minutes to firm up
4. The pie should slide out onto the cutting board. Cut into quarters using a long knife and a sawing motion without pressing hard. Sprinkle with finely chopped green onion,  and serve. Makes 4 portions

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