Copyright Janet Groene 2026.
Janet Groene, a 10-year liveaboard and author of books including How to Live Aboard a Boat, Survival Food Handbook and Dressing Ship (Hearst) specializes in shortcut recipe for the small galley, small boat, small budget.
Good Grains Casserole
Start with any cooked, canned or thawed cooked chicken. What is your grain of choice? Bulgur? Quinoa, brown rice, wheat berries? Couscous? Oat groats? Wild rice? Some require long cooking. Some need just a brief soak. Some come in pouches ready to heat. Make this dish different each time.
2 ½ to 3 cups cooked chicken bites
1 ½ cups broccoli florets or frozen peas, thawed
14.5-ounce can diced tomatoes with juice
2 cans condensed cream of something soup
½ cup milk
½ cup grated cheese
1 cup cracker crumbs made from buttery crackers
Melted butter
Preheat the oven to 350F. Spray a 9 X 13-inch casserole. Spread grain, chicken, tomatoes and peas in the casserole in an even layer.
Sprinkle with cheese. Whisk soup and milk and pour over casserole. Cover with foil and bake 35 minutes . Remove foil, sprinkle with cracker crumbs and drizzle with melted butter. Return to the oven until topping is toasty. Serves 6.
See Janet Groene’s Potluck Recipe of the Week at https://CampAndRVCook.blogspot
Pantry Recipe of the Week
In this regular feature, we present a recipe that can be made 100% from stored provisions. Gourmet, no, but these recipes are lifesavers in food emergencies. Before delving into those awful doomsday rations in the bilge, create a standby pantry of canned and packaged supplies that can be made into balanced meals. Save recipes like this one to help plan your provisioning list.
Stow-Away Shepherd’s Pie
12-ounce can roast beef in gravy
15-ounce can cut green beans or mixed vegetables, drained
10-ounce can corn with red and green peppers (e.g. MexiCorn)
Small can evaporated milk
1 egg or equivalent
2 cups instant mashed potatoes prepared according to package directions
Dried parsley flakes.
Open the can of roast beef and chop coarsely while it’s still in the can. Put vegetables and corn in a pan or casserole and top with the beef. Whisk canned milk and egg and pour over casserole. Spread mashed potatoes on top. Spritz with coconut oil (for the quickest browning; melted butter is good too) and bake at 350 F. until internal temperature is at least 160F. Serves 3 to 4.
Stovetop method: Cover and cook over low heat until it’s heated through and egg mixture is “set". Potatoes won’t brown when cooked this way. Sprinkle with browned, buttered bread crumbs or packaged French fried onions.
Solar method: Proceed as above, preparing instant potatoes with cold water if necessary. Extra steeping time improves their taste and texture. Put the casserole in a solar cooker until it’s heated through and egg mixture is “set”.
See tips on getting the most nutrition into your standby food locker. (That's a supply of ordinary canned and packaged supplies you can rely on for a few days before you have to dig for those dreaded doomsday dehydrates.)
My Survival Food Handbook is a guide to provisioning a small boat with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples. http://amzn.to/1WdYqbe
Taffrail Log Cookies
The log can be prepared ahead and frozen for weeks. Thaw, slice and bake as needed. Toaster ovens aren't for every galley but they are cheap and light weight, ideal for heating TV meals and each day's biscuits or cookies. On a sunny day these cookies will also bake in a solar oven.
1 stick butter
1/4 cup brown sugar
1/4 cup finely chopped nuts
Scant tablespoon water
1 teaspoon butter-rum flavoring
Powdered sugar
Using a pastry blender or two knives, cut butter into flour and brown sugar until mealy. Fold in nuts, water and flavoring. Sprinkle pastry cloth or paper toweling lightly with powdered sugar and form dough into a log about 14 inches long, Chill or freeze. Thaw, slice and bake at 325F until lightly browned. Smother in powdered sugar or cinnamon sugar
One Burner Recipe of the Week
Out of Africa Stew
20-ounce package coarse-grind beef (sometimes called chili grind)
1 tablespoon vegetable oil
Large onion, diced
Large carrot, diced
2 cups water
1 beef bouillon cube
8 to 10 small new potatoes, scrubbed and halved
½ cup smooth peanut butter
1 tablespoon cornstarch
1/8 to 1/4 teaspoon cayenne pepper
14.5-ounce can diced tomatoes
Fry out ground meat in hot oil gradually adding onion. Add water and bouillon. Bring to a boil to dissolve bouillon, then add potatoes. Lower heat and cook, covered, until potatoes are fork tender.
Drain tomatoes, saving juice. In a small bowl whisk juice, cornstarch, peanut butter and cayenne. Add to the stew over medium high heat and stir to thicken. Add drained tomatoes and salt to taste. Serves 6.
VEGETARIAN DISH OF THE WEEK
This meal-size salad is easy to make in a small galley, or whip it up at home to bring out at a pontoon boat picnic.
4 cups bite-size pieces of sourdough bread
2 cans, 15 ounces each, red beans, rinsed and drained
3 large tomatoes, chopped and drained
Medium green sweet pepper, seeded and diced
Small sweet onion, peeled and diced
6-ounce package smoked provolone cheese
15-ounce can whole kernel corn, drained
1 packet ranch dressing mix
8-ounce container plain yogurt
1 cup low-fat mayonnaise
Tear up bread and set aside in a large mixing bowl to dry. Cut provolone in small strips and set aside. To continue, add beans, tomatoes, sweet pepper, onion, corn and half of the cheese. In a small bowl whisk dressing mix with yogurt and mayonnaise and fold into the bread mixture. Top with remaining cheese strips. Chill. Serve as is or in lettuce cups. Serves 6 to 8.
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| Favor whole grains, non GMO, low sugar |
Never be without pocket fuel when you're exploring ashore or are on night watch. See sweet and savory trail mix recipes to make by the gallon, then package for the pocket. Save money, reduce waste, customize recipes to your own diet needs.
https://https://createagorp.blogspot.com
The latest in the Yacht Yenta cozy mystery e-books brings sailboat widow Farley Halladay closer to the answer of her husband's death.
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
Tex-Mex One Pot Pasta
2.2-pound package Queso Fresco (a non-melting cheese)
Put the round of cheese in a plastic bag. Seal bag. Press and work with fingers until the cheese is in crumbles. Refrigerate. Use as needed.
14- to 16-ounce link smoked sausage such as kielbasa
2 tablespoons lard, vegetable oil or butter
3 cups water
12-ounce box of regular or veggie pasta spirals
2 cans, 14.5 ounces each, diced tomatoes with onion and green pepper
10-ounce can of Mexicorn (corn with green and red peppers)
Small can diced chilies, drained
Crumbled queso
Optional: hot sauce
Take casing off choriso and slice it. Cut kielbasa lengthwise, then in slices. Brown in hot fat to release flavors. Add water, bring to a boil and cook pasta until it’s al dente. Stir in tomatoes, corn and chilies. and meat or meat substitute. Cover and heat over low burner until well heated through.
Top with crumble queso ad lib. Pass the hot sauce. Serves 6.
Rule of thumb. Regular rice: one cup rice + two cups water. Instant rice: one cup rice + one cup water.
Big Batch Butterscotch Rice Pudding
If you don’t have a freezer, keep frozen whipped topping in a well-chilled ice chest. After thawing it’s still good for several days if kept cold. This shortcut recipe serves 12 to 15, so it’s ideal for a large crew or a marina potluck.
5 cups water
½ cup brown sugar
½ stick butter, cut up
5 cups instant rice
1 teaspoon salt
1 cup golden raisins (optonal)
8-ounce carton caramel-flavor yogurt
1 quart frozen whipped topping
Optional: Butterscotch ice cream syrup
In a large pot bring water, butter and sugar to a boil. Stir in instant rice and salt, cover and let stand 7 to 10 minutes or until water is absorbed. Fold in remaining ingredients, ending with the whipped topping. Serve a once or chill. Serve as is or drizzle each portion with a little butterscotch syrup.
Cook’s note: small paper cups are just the right size for serving small portions of rice pudding
HAPPY HOUR SNACK.
Prosciutto Puff Poppers
1 cup minced prosciutto
About 1/4 cup minced fresh parsley
Mix and set aside.
1 stick butter
1 cup water
1 cup flour
3 large eggs
Preheat the oven to 425 F. Melt butter in hot water and dump in flour all at once. Stir vigorously, gradually adding eggs one at a time. Fold in prosciutto and parsley. One heaping teaspoon at a time, place dough on a greased baking sheet. Bake until puffs are plump, then reduce heat to 325F and bake until a test puff will hold its shape without collapsing. Serve warm.
Rice Pancakes
These versatile pancakes can be served savory as a starch side dish or sweet with syrup as a as a breakfasta hearty breakfast.aInstead of powdered milk us two cups fresh milk or add water to a 12-ounce can of evaporated milk to make two cups liquid.
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup powdered milk
2 cups water
2 eggs
2 cups cooked rice
Butter or oil for cooking
Mi flour, baking powder, salt and milk powder. Mix in water and eggs, then fold in rice. Cook like pancakes on a hot, greased griddle. Serve as a savory starch side dish with supper or with butter and syrup for breakfast.
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