Friday, May 13, 2022

Easy Meals Aboard Your Small Boat

Blog copyright janet groene, all rights reserved. For permissions or to ask about advertising on one or more Janet Groene sites email 

Janet Groene’s books include Dressing Ship (Hearst),  How to Live Aboard a Boat (Hearst), Open Road Caribbean Guide  and Survival Food Handbook (International Marine/McGraw-Hill).


Be in the know and avoid a tow. See safety  tips for boaters from SeaTow at

Galley Dessert of the Week
Lemon Rice Pudding

    Creamy and refreshing,  this pudding is the perfect dessert after a fish dinner. 


1 cup cooked rice
1 packet (4-serving size) regular or sugar-free lemon gelatin dessert mix
1 cup boiling water
½ cup cold or ice water
1 tub (2 cups) whipped topping
1 tablespoon lemon zest
    Chill rice while you dissolve the gelatin in boiling water. When gelatin is well dissolved, stir in ice water and cold rice, then fold in whipped topping and lemon zest. Chill several hours. Serves 8.

Optional garish: sliced almonds, cinnamon sugar, lemon twist, crushed lemon hard candies, splash of lemon liqueur

Galley Recipe of the Week
Southwinds Sausage Skillet


    Feed a dozen with this colorful, nutritious  dish. Cabbage adds vitamins, sweetness and fiber for modest cost. It’s a good way to try local sausages as you cruise country to country, culture to culture. 

2 pounds lean bulk sausage (chicken, turkey, lamb, venison, wild boar and mixtures such as South African Boerwors) 

1 to 2 tablespoons vegetable oil (less for fatty sausages, more for lean)
16- to- 20-ounce ounce bag shredded cabbage (coleslaw mix)
1 pound red cabbage, cut in coarse shreds
Large red onion, diced
Salt, pepper
2 tablespoons grainy mustard
3 tablespoons apple juice concentrate

    If sausage is in a casing, remove it. In a large skillet or wok heat oil and stir-fry the sausage until it’s no longer pink. Spoon off any excess fat and continue stir-frying, adding cabbages and onion until tender. Add salt and pepper to taste. Whisk juice concentrate and mustard together and stir into the sausage mixture.
    Cover and heat gently until meat and vegetables are tender and fully flavored with the essence of the sausage. Serve as is, or in tortillas  or a over a starch such as steamed rice, squares of buttered cornbread or boiled potatoes.  Serves 10 to 12. 


Tips for the Galley Chef

    * An oldie but goodie. My supermarket still carries Dream Whip in a box. No refrigeration needed.  

* Never enough room in the reefer or ice chest? If the supermarket doesn’t refrigerate it, you probably don’t have to either.  Look for shelf-stable products such as sausages, cheeses, pepperoni. Watch use-by dates.

    * To make a quick, protein pancake “syrup” whisk one part peanut butter with 1 part Karo syrup (lite or dark) and 2 to 3 tablespoons milk or cream.

*Mash a small can of cranberry sauce with a little coconut rum and 1 ½ cups cookie crumbs. Sprinkle on cake, ice cream, pudding, frosting.

Go Cold Turkey

On torrid days this recipe can be made and kept in the reefer to bring out after the anchor goes down and the sun-downers are poured. The rice can be from-scratch, instant or from fully cooked,  ready-to-serve packets.

3 cups ready-to-eat rice
12-ounce package good quality roast turkey lunch meat
2 cups diced melon such as  cantaloupe or honeydew
8-ounce carton lemon yogurt
Lettuce cups

    Put rice in a large bowl. Dice lunch meat. Fold rice with turkey, fruit and yogurt.  Spoon into lettuce cups or just plop it on a plate and garnish with assorted fresh fruit. Serves 4 to 6. 

Budget version: use canned turkey Spam and dice it fine or grate on the coarsest side of a box grater.
Pantry Recipe of the Week
    No fresh foods are needed for these weekly recipes. Keep emergency food on board no matter how short the cruise or close the land. It’s cheap insurance. For an entire book of pantry recipes and tips on choosing and stowing them in the cruising boat, see Janet Groene's Survival Food Handbook.

Sou’ By Sou’west Salad

2 cups cooked rice (white or brown, homemade or from a ready-to-serve pouch)
15-ounce can black beans, drained and rinsed
10-ounce can low-sodium, whole kernel corn
2 tablespoons diced dried onion
1/4 cup white wine vinegar
1/4 cup olive oil
Small can diced chilies, drained
1 teaspoon dried cilantro
1 teaspoon chili powder
Optional: 1/4 cup pickle relish


    Put rice and beans in a bowl and mix gently. Drain corn liquid into  a small bowl and add dried onion, vinegar, olive oil,  chilies, chili powder and dried  cilantro. Stir and let stand while onions soften. Stir again and fold into rice mixture with corn and relish. Chill or let rest up to an hour for flavors to blend. Serves 4 as a vegetarian/vegan main dish or 5 to 6 as a side dish.



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