Small Boat Galley, Big Appetites

 

 

Copyright Janet Groene 2025. To ask about rates for using this content or placing an ad, email janetgroene@yahoo.com

 As a 10-year liveaboard I had to budget for three meals a day, 365 days a year.  We were constantly underway or at anchor, usually without an oven nor refrigeration. Dockage with water and power was an infrequent splurge.  My tips and recipes are for you in the small boat with a small budget, living the dream of cruising. 

 

 GALLEY RECIPE OF THE WEEK
 Mariners Marinade
    In a plastic bag, seal bite-size portions of meat, chicken or vegetables with this marinade. Chill and you’re good to go. Then light the stern grill and thread kebabs as needed. This makes enough marinade for up to three pounds of meat or poultry.

 

3/4 cup vegetable oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard powder
1 teaspoon salt
1/4 cup red wine vinegar
1 teaspoon dried parsley flakes
3 tablespoons lemon or lime juice

    In a large, zip-top bag, mix all ingredients well. Add up to 3 pounds of cubed meat, poultry or vegetables.  Chill, turning occasionally for 8 to 36 hours. Using tongs, lift out as many pieces as needed each time. Thread pieces on skewers and grill. Discard marinade. .

Marina Potluck Recipe of the Week
Green Flash Rice

 

10-ounce package frozen peas
2 tablespoons olive oil
Medium onion, finely diced
About 1 ½ cups finely diced ham
2 cups short-grain or arborio rice
1 quart chicken broth
2 tablespoons butter
½ cup grated Parmesan cheese

    Thaw peas and set aside. In a large skillet or saucepan, sizzle onion in olive oil over medium-high heat, gradually stirring in ham Stir in rice to coat. Add chicken broth and bring to a boil. Cover, reduce heat and cook 20 minutes or until rice is tender. Stir in peas, butter and Parmesan and keep warm. Serves 8 to 10 as a potluck dish or 4 to 6 as a dinner main dish.
    Cook’s note: Snipped parsley makes a nice garnish if you can manage it. 

BAKE-AND-TAKE RECIPE
Tunnel of Love Cake

    Bake this show-off cake in a tube pan or bundt pan. Wrap it whole or in slices. Ir travels well from your house to the boat for a weekend raft-up. 

 
1 box yellow cake mix
3 tablespoons brown sugar
2 teaspoons cinnamon
1 cup finely chopped nuts
½ cup vegetable oil
3 tablespoons water
4 eggs
1 teaspoon vanilla or rum flavoring

    Grease and flour a tube pan or bundt cake pan and set the oven for 350 degrees. Put 2 heaping  tablespoons of the cake mix in a small bowl with the brown sugar, cinnamon and nuts.
    Beat remaining cake mix with oil, water, eggs and flavoring until you have a smooth batter. Pour half the batter into the pan, sprinkle with the nut mixture and carefully add remaining batter.
    Bake the cake until it’s springy to the touch, about 50 to 55 minutes. Cool it in the pan, remove from pan and cool completely. 
Variations: substitute 1/3 cup unsweetened cocoa powder for the cinnamon and increase brown sugar to 1/4 cup to make a chocolate tunnel. Nuts optional.

 

 

    For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

 

 

Tips for the Galley Cook

    * When adding melted butter to a recipe that contains egg, cool the butter somewhat or it will cook and toughen the egg.

    * Soak leftover sandwiches in beaten egg, fry as for French toast and you have a hot meal.

    * Make quick cookies. Melt a pound of candy making chocolate with a cup of peanut butter. Chop pretzels coarsely and mix in as man as the melted chocolate will hold. Drop by tablespoons on waxed paper and let it harden. 

ONE BURNER MEAL OF THE WEEK
CurryFlower Skillet
 

    Make this spicy chili as a one-dish meal or serve it over a starch. It can be meaty or vegetarian. Once you finish the chopping, it throws together very quickly over one burner. PS. The cauliflower and onion (but not potato)  can be chopped, bagged and kept cold for a day or two ahead. 

 

Small cauliflower, cut in bite size
Medium onion, diced
Medium potato, scrubbed or peeled and diced
1 tablespoon each sugar and curry powder
1 teaspoon each ground cumin, turmeric, ginger
1/4 cup olive oil
2 teaspoons minced garlic
1 pound ground meat OR  2 cups drained, rinsed chickpeas
1 cup water
1 teaspoon powdered bouillon (chicken, beef or vegetable)
1 cup golden raisins
1 cup thawed peas

     Put spices in a  bag with the cut vegetables and shake to coat. Set aside.
    Heat oil and garlic in a large skillet. Stir in ground meat, breaking it up, until it’s done. If using chickpeas, heat them instead.  
    Keep stirring over medium-high heat while adding spiced vegetables. When they are well mixed in and fragrant,  add water, powdered bouillon and raisins. Cover and cook over low heat 25 minutes, adding a little more water if needed. When vegetables are tender fold in peas.   Heat through.
    Serve plain or over rice, pasta, noodles, couscous, grits, etc.  Serves 4 to 6 as is, or up to 8 to 10 if spooned over a starch.

    

 Get acquainted with sailing widow Farley Halladay, whose husband died in a mysterious fall from the mainmast of the ketch they operated as a crewed charterboat out of St. Thomas. January Justice  is the first in the Yacht Yenta series.

Now on shore and operating an online charterboat booking agency, Farley relives life at sea while coping with caregiving, cooking her favorite galley recipes, a crazy cast of friends and their kickass crime solving. The series is now six, January through June Jeopardy. You'll want to read them all, in any order.   https://amzn.to/3BIioU7

 

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BONUS RECIPE
Idaho Chili

    One pan makes one big, hearty meal for a hungry crew while potatoes add needed carbs. Add more potatoes and beans to increase servings. Use any beans,  from red to black, kidney light of dark, Great Northern or pinto.

 

1 pound lean ground beef, chicken, turkey,  lamb or sausage
2 ½ cups hash brown potatoes
Medium onion, diced
Small green pepper, diced
2 cups  water
2  beef , chicken or vegetable bouillon cubes
6-ounce can tomato paste
2 teaspoons chili powder
1 can mushrooms, drained
1 can beans,drained and rinsed

    In a large skillet or pan sear meat, breaking it up and gradually adding potatoes, onion and green pepper. Add water, bring to a boil and add tomato paste, bouillon cubes, Stir to dissolve. Add chilli powder. Cover and simmer 15 minutes until meat is thoroughly done and vegetables tender. Stir in mushrooms and beans. Heat through. Adjust seasonings.

Cook’s note: In the US, Ore-Ida  dehydrated hashed browns are sold in a carton. Just add hot water.  I stock them by the dozen. Other brands of dehydrated hashed browns include Hungry Jack and Idaho Spuds. You can also also use thawed hashed browns or grate a couple of scrubbed potatoes.

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