Friday, October 2, 2015

Bounding Main Dishes for the Sailor’s Galley

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Galley Recipe of the Week
(Scroll down to see the Pantry Recipe of the Week)
Lazy Jack Chocolate Cheesecake
    Whip up this snappy dessert and chill it in the reefer until supper time.
Store-bought graham cracker crust
8-ounce brick of cream cheese, softened
1 cup powdered sugar

2 cups whipped topping, thawed but still very cold
½ cup broken, toasted pecans
1 3/4 cups milk
3.25-ounce packet instant chocolate fudge pudding mix
½ cup toasted, broken pecans

    Chill crust. Mix cream cheese and sugar thoroughly, then fold in whipped topping. Spread in the crust. Put ½ cup pecans and the milk in a quart jar or bottle. Add pudding mix and shake to dissolve. (The pecans help break up the solids). Pour pudding over the cream cheese layer. Sprinkle with the rest of the pecans. Chill. Serves 6. 

Galley Tip: To scrub a bottle or jar add a little water, a drop of dishwashing detergent and some pebbles or raw rice. Shake vigorously to scrub clean. Drain and rinse.

More galley-ready recipes are found at See an everyday recipe plus a recipe for the marina potluck, larger crew or a big family.

Healthy snacks get you through night watch and go ashore  in your pocket for beach combing. See recipes for easy, homemade gorp at

Pantry Recipe of the Week  
Corned Beef Aloha
2 cans, 16 ounces each, corned beef
2 cups water
1/4 teaspoon each ground cloves and dry mustard powder
1/4 cup brown sugar
Small can crushed pineapple with juice

1 teaspoon cornstarch

    Put corned beef in a saucepan with water and bring to a boil for one minute. Strain off and discard one cup water. Drain crushed pineapple and stir a teaspoon of cornstarch into the juice with the cloves, mustard and brown sugar. Add to the pot with the pineapple and heat, stirring until sauce clears and thickens. Serve over rice, biscuits, mashed potato, noodles or whatever starch you have on hand. Makes about a quart.

Bonus Recipe
Homemade Toothpaste
    This one is for those of you who cruise the most remote waters of the world for long periods between re-provisioning. Out of toothpaste? Try this.

1 cup clean sea water
16-ounce box baking soda
Peppermint extract to taste

    Boil water five minutes and cool it. Mix with the baking soda. Add peppermint, one drop at a time, to taste. Keep in a tightly lidded jar in a cool, dry place.

Galley Tip of the Week
    Have plenty of extra baking soda in the pantry. It snuffs small fires, is used in many recipes and is a food quality abrasive for scrubbing pots.

Friday, September 25, 2015

Boaters Cook on Board to Rave Reviews

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email

Galley Recipe of the Week
Bread Pudding Breakfast
    This is a good way to use up stale bread. It makes a delicious pudding for dessert or breakfast. It’s OK if the toast is dry and stale, so make it ahead if you like. If you don’t butter it, it will keep in a cool, dry place for a day or two. Butter it just before making this dish. 

      You need as little as 5 pieces of a hearty peasant bread, as many as 10 pieces if it's thin sandwich bread. 
5 to 10 pieces dry toast
2 bananas, sliced
8-ounce milk chocolate bar, broken in small bits
1/3 cup brown sugar 
2 eggs
1 cup milk
1 teaspoon vanilla

    Butter the toast and cut in cubes. Put in a buttered casserole for oven baking or a sprayed heavy pan (preferably cast aluminum)  for stove-top baking. Scatter the chocolate pieces and banana slices over the bread and stir in gently.  Whisk together sugar, eggs, milk and vanilla and pour carefully over the bread.
    Let stand about 15 minutes while  mixture soaks into the bread. Bake at 350 degrees or until the custard tests done. Mixture will be puffy and golden on top.  

    It's delicious plain or sauced with cream or yogurt. Serves up to 6. 
    Stove-top method. Cover tightly and place over a  low flame. Test after 20 minutes, then continue cooking if necessary until the custard is “set”.
    Variation: substitute a well-drained can of sliced peaches for the bananas.

Galley Tip of the Week: Cruising the most remote islands of the Bahamas I had no qualms about dipping clean, clear sea water for use in cooking. Salinity of sea water varies but it’s VERY salty. Start easy, using only about 1 part ocean water to 5 to 6  parts fresh water for making bread, soups, gravy and such. A stronger brine is OK for boiling potatoes, fish and mussels but water should be brought to a hard boil first so the food doesn’t absorb as much salt.

My new book,  Survival Food Handbook is about provisioning with ordinary supermarket foods that keep on the shelf for weeks, sometimes years. It will be published in January at $20. Amazon is offering a pre-pub discount.  Your account won’t be charged until the book ships. 

See more galley-ready recipes at
Pantry Recipe of the Week
    Each week we feature a recipe that can be made entirely from supermarket ingredients from the pantry shelf.  These recipes are ideal for emergencies and for cruising without refrigeration.

Off-the-Shelf Arroz con Pollo
    This provides one serving chicken and about ½ cup rice per person. For hearty eaters in a high-energy situation (e.g. frequent sail changes) double the rice and water to provide a cup of cooked rice per person. Bouillon and canned chicken are salty, so taste before adding salt.
10-ounce can chunk chicken
1/4 cup dried onion bits
½ teaspoon garlic powder
1 cup raw rice
½ teaspoon turmeric
2 cups water
2 teaspoons chicken soup base or 2 chicken bouillon cubes
1 tablespoon sun-dried tomatoes in oil, drained and chopped
Pinch oregano
Salt, pepper to taste
    Drain chicken, saving juice for part of the water measure. Place chicken, onion, flavorings and water in a saucepan and bring to a boil. Add rice, cover and cook over very low heat 20 minutes or according to package directions.  (Brown rice takes longer.)  Stir and serve. Makes 2 portions.
Pressure cooker method: Proceed as above and bring cooker to full pressure. For white rice, turn off burner and set aside, undisturbed. When pressure returns to normal, remove lid and dish is ready. When using brown rice, leave at full pressure 5 minutes before removing from fire. 

Bonus Recipe
Janet Groene’s Anchors Aweigh Cake
    When you want to slip the lines very early and get underway before breakfast, bake this dense,  energy-boosting cake the day before. First thing in the morning, put beverages in thermoses. Then, as soon as you’re underway and everything is settled down, break out coffee or juice and big slabs of this cake.

1 cup flour
1 cup regular or old-fashioned oatmeal
1 cup graham cracker crumbs OR
1 cup pecan meal
1 cup brown sugar, densely packed
2 teaspoons baking powder
1 teaspoon baking soda
Pinch salt
1 teaspoon ground cinnamon
½ cup canola oil
1 cup milk soured with a splash of lemon juice
3 large eggs

    Toss dry ingredients into a clean bag to mix well. In a bowl whisk wet ingredients until they’re well mixed. Then fold in dry ingredients until everything is evenly moist. Put batter in a sprayed 9 X 13-inch baking pan and bake 35-40 minutes at 350 degrees or until cake is  firm to the touch, and edges have slightly pulled away from sides of the pan. Let cool at least 10 minutes before cutting.  Makes 4 to 5 meal-size breakfast servings.

    Stove-top method: Put batter in a cold, sprayed, 12-inch skillet for which you have a good lid. Bake, tightly covered,  over low flame with flame tamer 25-35 minutes or until the cake is firm and pulling away from sides of the skillet. Cast (not stamped) aluminum is best for stovetop baking over a galley burner.