Copyright Janet Groene 2025. To place your ad on six Groene sites for one low rate, email janetgroene (at) yahoo.com
This blog is for liveaboards, cruising sailors and all who are afloat with a small boat and small galley.
WORTH A SPECIAL TRIP. The Annapolis Powerboat Show will be October 2-5 and the Annapolis Sailboat Show October 9-12. It's about the boats and about hanging out with fellow boaters in an iconic American port.
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| Darling Harbour, Sydney |
ONE BURNER MEAL OF THE WEEK
Roast Beef Puff
Make a hot, quick, one-burner meal from roast beef lunch meat, leftover roast beef or cooked, crumbled ground beef.
About 2 ½ cups cooked, diced or crumbled beef
2 medium onions, diced
2 tablespoons lard, bacon fat, butter or vegetable oil
2 cups milk
3 eggs
½ cup flour
½ teaspoon baking powder
½ teaspoon each salt, pepper, crumbled dried thyme
1 tablespoon dried parsley flakes
Gravy, tomato sauce,, mushroom sauce or cheese sauce
In a skillet saute onions and beef in hot fat until onions are softened. In a bowl whisk milk, eggs, flour, baking powder and seasonings. Mix with meat in skillet. Cover and cook until set and puffy. Cut in wedges and serve with warm gravy or sauce.
Gourmet? Perhaps not, but cruising sailors know the value in having a Plan B for times when the fridge fails, or stove fuel dwindles, or the village’s only ice machine breaks down, or you’re quarantined or broke. For an entire cookbook for shelf-stable foods, see Survival Food Handbook.
See 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
Pantry Recipe of the Week
This recipe can be made entirely from stowed supplies you can carry on board for weeks, even months. Gourmet, no, but recipes like this can be lifesavers when you’re out of fresh food.
Rice & Artichoke Salad
1 package rice and wild rice mix, cooked and cooled
2 small or one large jar marinated artichokes, cut up
2 tablespoon diced, dried onions
½ cup drained, chopped stuffed olives
2 tablespoons diced sun-dried tomatoes
Vinaigrette, bottled or homemade
As rice cools, fluff with a fork. Drain artichokes and reserve marinade. Soak onions in marinade to soften. Toss everything together and add vinaigrette to taste. (The marinade alone may be enough.)
See more of Janet Groene’s galley-ready recipes at https://campandrvcook.blogspot.com/ Her healthy, homemade snack recipes are found at https://CreateAGorp.blogspot.com/
Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. You'll laugh at her frailties; cry with her as she grieves. Find it on Google Play and other ebook formats and also on Kindle, https://amzn.to/3wcf6ao
Vegetarian Galley Recipe of the Week
Roaring 40's Red Risotto
Make this showy dish as a vegetarian main course for four or a side dish for up to eight. Short of burners? Heat the broth first and put in a thermos bottle.
1 cup dried cranberries
2/3 cup sweet red wine
3 tablespoons olive oil
2 ribs celery chopped
Medium red or yellow onion, diced
1 can beets, drained and chopped
1 ½ cups arborio or short grain rice
4 cups hot vegetable broth
1/2 teaspoon dried, crumbled thyme leaves
1 teaspoon dried dillweed
Grated cheese for serving
Put the dried cranberries and wine in a zip-top bag and let soak. Heat oil in a large skillet or wok and stir-fry celery, onion, beets and finally the rice.
Keep stirring while adding warm broth at about 1/3 cup each time. Do not add more broth until the last batch has been absorbed by the rice.
When all broth is absorbed and rice tender, fold in cranberries, wine, thyme and dill weed. Heat, stirring until excess moisture is gone. Serve with shaved or grated Parmesan.
Save your expensive doomsday rations for real emergencies and use this book for short-term food emergencies. Then stock a stand-by pantry with supermarket staples that can be combined to make a few balanced meals.
This book is for sailors and campers who have limited storage space.
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
BONUS RECIPE
Breakfast Pie
Eat slabs of this protein-packed pie cold or warm, alone or as part of a bountiful breakfast buffet. This recipe makes two big pies, so crank out some mimosas and invite the dockside neighbors in.
1 pound bulk sausage
Medium onion, diced
Preheat the oven at 375 F. and lightly grease two deep, 10-inch pie plates. Fry out the sausage and onion and spoon off any excess fat,
4 eggs
½ cup milk
2 cups biscuit mix
24-ounce tub cottage cheese
8-ounce package shredded Cheddar
8-ounce brick cream cheese, softened
2 tablespoon dried parsley flakes
2 to 3 tablespoons sesame seeds
Whisk eggs and milk. Stir in cheeses and parsley flakes. Fold in crumbled sausage, Divide mixture between the pie plates and sprinkle tops with sesame seeds. Bake 30-35 minutes or until a tester in the center comes out clean. Cut in wedges.
No oven? Make half the recipe in a heavy 10-inch skillet with a tight lid. Put batter in a cold, greased skillet. Lid tightly and bake on a low-medium burner until it tests done. Top will not brown, so you might save some of the shredded Cheddar to melt on top.
Discover the Yacht Yenta Cozy Mystery Series....
People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series. Check your favorite e-book seller for all formats or go to Kindle, https://amzn.to/3bB5XPh
Tips for the Galley Chef
* Make bread pudding as a savory side dish. Use whole wheat bread, bits of grated cheese and whispers of onion, herbs and garlic.
* To make banana bread with Jiffy cornbread mix, combine 1 cup each milk and mashed bananas with 2 boxes Jiffy mix. Chopped nuts optional. Bake at 350 F. in two 8 X 4 X 2 loaf pans.
* When an old recipe calls for a “gill” of some liquid, that’s ½ cup. Ditto if it calls for a wine glass of liquid.
* Pat chicken pieces dry and “butter” them lightly with creamy peanut butter. Press into seasoned bread crumbs to coat. Brown in a hot pan in a mixture of half butter, half vegetable oil. Cover pan and braise until chicken is done.
LIFESAVER SAUCE OF THE WEEK
When an imperfect dish needs a little slipcover to give it eye appeal, save the day with a sweet or savory sauce, gravy or this glossy glaze. Variation: use lemon-lime soda and no vanilla.
Sugar Coat
1 cup sugar
1/4 cup cornstarch
1 cup plus 1 tablespoon club soda
½ teaspoon vanilla extract
Whisk everything together in a cold pan. Bring to a boil and stir until it clears and thickens. Drizzle sparingly over pound cake, muffins, hot rolls, fresh berries, buttered sweet potatoes, baked apples or hot strawberry waffles.
BONUS RECIPE
Hacienda Hash
The soup may seem thin but the bread turns it into a hearty hash.
1 ½ pounds boneless, skinless chicken
1 tablespoon vegetable oil
1.25 ounce packet taco seasoning OR
Heaping tablespoon homemade taco seasoning
1 quart tomato or V-8 juice
16-ounce jar chunky salsa (hot, medium or mild)
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
6 to 8 slabs peasant bread, buttered
Garnish: sour cream, minced cilantro and/or grated Cheddar
Cut chicken in small bites and brown in hot oil, gradually adding seasoning. Add juice, salsa and corn. Cover and simmer until chicken is done. Stir in black beans and heat through. Adjust seasonings.
Place a slab of buttered bread in each soup plate, butter side down. Ladle with chicken mixture. Garnish with generous amounts of sour cream, cilantro and Cheddar.
Your Own Taco Seasoning
I do not put salt in my homemade seasoning mixes. I prefer to add salt to taste in the finished dish.
3/4 cup sweet paprika
1/4 cup smoked paprika
1 tablespoon each cornstarch, ground cumin
2 tablespoons each chili powder, dried oregano, dried parsley flakes
1 teaspoon each sugar, onion powder, garlic powder, ground black pepper
Mix well and keep tightly lidded.
APRIL SHOWERS BRING
MYSTERY MURDERS
Curl up in your bunk tonight with book 4 in the Yacht Yenta “cozy” mystery series, April Avenger by widow Farley Halladay. Once a sailor, Farley now operates an online charterboat booking business that lets her sail virtually all over the world. She shares her shortcut galley recipes throughout the books. As a grieving widow she is also a cook, caregiver and kickass crime solver. For Kindle, Nook, Google Play and most other ebook formats. Get it instantly from Amazon, https://amzn.to/3EKgaoP
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