Friday, September 6, 2019

Galley Recipes Go Easy for Sailing, Boating

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Galley Recipe of the Week


Deep Sea Dumplings

3 cans condensed Manhattan style clam chowder
3 cans water
Small can V-8 juice OR
Small bottle clam juice
1 ½ cups biscuit mix
½ teaspoon sweet paprika
1 teaspoon dried parsley flakes
Milk or water
Small can clams

    Mix soup, cans of water and juice including juice from canned clams in a large pot. Bring to a low boil. Mix paprika and parsley flakes into biscuit mix and add milk or water to make a thick dough. Do not over-beat. Fold in drained clams. 
    Drop dough by teaspoons into simmering chowder and cook 10 minutes uncovered, then 10 minutes tightly covered. Do not peek during last 10 minutes. Serve at once. Makes 5 to 6 portions. 

    For news, views and cues about all things boating, cruising, cooking aboard and living aboard see   Farley is the Yacht Yenta, a fictional sailor, now widowed, who solves mysteries ashore and lives vicariously at sea with her online charterboat booking business. 

Tips for the Galley Chef

    * Toss 2 cups of cauliflower “rice” with 2 tablespoons flour and ½ t. salt. Add 1  beaten egg. Fry as for pancakes. Serves two.

    * Make a different icebox pie each time. Make crumbs from different cookies, wafers, graham crackers, pretzels. To  2 cups crumbs add 1/4 cup each melted butter and brown sugar.  each. Press into pie plate and chill. Add filling. Chill. 

    * Whether your pizza dough is store-bought or homemade, here are ways to make it more your own. Before rolling it out, quickly knead in grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil or shredded coconut just until well distributed. Do not over-work dough.  (Not recommended for dough that comes in a tube.)

    * Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender.

    * When you buy bakery breads, ask for some loaves sliced extra thick for making “toad in the hole” breakfast eggs.  No toaster needed. 


    The second in this series is February Felony, featuring beached sailor and widow Farley Halladay and her Haitian top BFF, Danielle Dassault. They talk about old times in the islands while Farley operates her online boat charter booking agency and helps solve mysteries on sea and shore. Order it for your Kindle and start reading it tonight.

Pantry Recipe of the Week
Mixed Bean Soup

Put together your own bean mixture depending on what is available in each port. Part of the fun of cruising is to discover local foods and almost every culture makes use of some kind of dried bean. This simple recipe makes colorful soups that are different each time depending on the size, color and makeup of the bean medley du jour.  

    Some cooks discard soaking water and add fresh. Others soak beans, add more water and start cooking. It’s a personal choice. 

2 cups mixed dried beans
1/4 cup dried diced onions
2 tablespoons dried celery bits
Small can diced carrots, drained
15-ounce can diced tomatoes
1 tablespoon chicken base (such as Knorr’s Caldo de Pollo) OR
2 vegetable bouillon cubes
Small can chunk ham, broken up
Freshly ground black pepper to taste
Optional: 1/4 cup rice, split peas, lentils or dried potato flakes

    Pick over, wash and soak beans. Cover with fresh water.  Bring to a boil with other ingredients. Reduce heat, cover and cook 1 ½ to 2 hours or until beans are tender. Serves 5 to 6. 

    Slow cooker method: proceed as above but cover washed beans with boiling water. Cook on High 4-5 hours or Low for 7-8 hours.
    Solar method: proceed as above. If possible bring water to a boil before adding to cooker. Cook until beans are tender, which could take all day.
    Pressure cooker: proceed as above and bring pot to full pressure for 20 minutes. Let pressure reduce on its own. Caution! Do not fill pressure cooker more than 2/3 full.

Skillet Meal of the Week
Fajita Skillet


12 to 16 ounces beef for stir-fry
1 tablespoon vegetable oil
Medium onion, diced
Medium red sweet pepper, diced
1 cup water
1 teaspoon or 1 cube beef bouillon
1 tablespoon chili powder
2 cups ready-to-serve rice
15-ounce can red beans or pinto beans, drained and rinsed
Sour Cream
Grated cheese
Diced avocado
Minced cilantro or sliced scallions

    Brown the beef in hot oil, gradually stirring in onion and pepper. Add remaining ingredients, stirring to mix well and dissolve bouillon. Bring to a boil until  liquid is absorbed. Serve with one or all the garnishes. Serves 4 to 6.

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