Friday, August 29, 2014

Sailing into the Best Galley Recipes Ever

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Janet Groene lived 10 years on the go, happily homeless, sailing the tropics in winter and traveling in a camper each summer.

 Pantry Recipe of the Week

Each week we present a recipe that calls for no fresh ingredients. If you have them, of course, use them. They are based on my cruising for months at a time without refrigeration.

Smoky Fish Salad

Canned smoked oysters keep for months and even years on the shelf. Brands differ greatly. For a milder taste, drain and rinse them. Before provisioning by the case, try out different brands of mixed vegetables too.

2 cans of German potato salad, undrained
15-ounce can mixed vegetables, drained OR
1 can of beets, drained and chopped
5 to 6 ounces (1 or 2 cans) smoked oysters
1 tablespoon mango chutney (or more to taste)

    Fold together potato salad, mixed vegetables and well-drained oysters. Top each serving with a little dollop of chutney. Serves 4 as a cold main dish salad.

Janet Groene’s camping and RV recipes work well in the small boat galley.

Pocket snacks are always a plus, especially when they are healthful and homemade instead of junk food. Find recipes for trail mix at

Galley Recipe of the Week
    Vegetarians on board? No problem when you serve these crusty, lusty “chops”.
Vegetarian Poke Chops
6 slices bread, preferably dark rye
Crunchy peanut butter
½ cup half and half or evaporated milk
2 eggs
½ teaspoon salt
½ teaspoon smoked paprika
 About 1 cup Italian seasoned bread crumbs
Butter and oil for frying

    Spread bread on both sides with peanut butter.  Whisk half and half, eggs, salt and
paprika. Dip bread in egg mixture, immersing well. Then dip in seasoned bread crumbs. Heat 1ablespoon butter and 1 tablespoon vegetable oil in a large skillet and fry chops in batches, adding more butter and oil as needed,  until crusty and brown. Complete the meat with steamed vegetables and a salad. Serves 3 to 6.

Friday, August 22, 2014

Let's Cook on the Boat, Eat on the Boat

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Pantry Recipe of the Week

No fresh foods? No problem when you have these ingredients in your food lockers.  When cruising the Out Islands of the Bahamas for months at a time without refrigeration, I rely almost solely on supermarket foods purchased in Florida months earlier. Now I’m writing a book about it. 

Garbanzo Chicken Stew

Pepperoni provides the pungent, smoky flavor that distinguishes this dish. 
Additional seasoning may not be needed. Just pass salt and pepper at the table. The sherry can be heated with the stew to evaporate the alcohol,  or you can put sherry in a cruet and pass it at the table so each person can splash it on to taste. 

2 cans, about 10 ounces each, chunk chicken
4 ounces pepperoni, cut up
15-ounce can garbanzo beans, undrained
½ teaspoon each garlic powder, smoked paprika
14.5-ounce can diced tomatoes
1 tablespoon sherry wine (optional)

Open canned chicken and twist a fork in it to break it up. Put everything in a pan and heat gently. Stir and spoon into soup plates. Serves 4.

See more of Janet Groene’s shortcut recipes for boating and camping at

Need a hearty snack when you’re on night watch? Healthier snacks come from homemade recipes. Save time and money by making big patches, then package individually to stay fresh.
Galley Recipe of the Week
Bacon Waldorf Salad
4 apples, seeded and diced
6 slices pre-cooked bacon, coarsely crumbled
3 large ribs celery, diced
2 or 3 hard-boiled eggs, diced
Ranch dressing
    Combine apples, bacon, celery and eggs and fold in ranch dressing to taste. Serves 4 as a summer main dish salad.

Friday, August 15, 2014

Boat Cooks Love Nauti Recipes

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photo courtesy of SoftLines

Boat cooks make it fast, fast

Rave Review: One appliance that makes sense for the single or couple who have shore power is an electric sandwich maker. Now a new book, 150 Best Breakfast Sandwich Maker Recipes is just right for any meal, not just breakfast. Imagine all the different breads that can be used with all the different fillings and you'll be set for breakfast, lunch and midnight snacks for the length of the cruise. Best of all, the sandwiches are easy to eat. No plates to wash.

Pantry Recipe of the Week

Crabby Tomato Soup for Two

5- or 6-ounce can of crabmeat
1 envelope lemon-lime flavor Emergen-C
2 tablespoons water
1 can condensed cream of tomato soup, preferably low sodium
½ teaspoon dried, crumbled basil
1/4 teaspoon dried, crumbled thyme
1 soup can milk or water
    Drain and pick over the crabmeat to remove any bits of shell. Mix Emergen-C with water and stir with the crab. Let crab marinate while you whisk the soup, herbs and milk or water in a saucepan. Heat gently and spoon soup into two bowls. Top with drained crabmeat. Serves 2.

Cruising cuisine tip of the week. Don’t discard pickle juice after pickles are gone. Open and drain a can or two of whole green beans. Bring pickle juice to a boil, pour over green beans, let cool. Eat cold as a snack or salad.
See more of Janet Groene’s galley-ready recipes at

Healthy snacks are those you make yourself. Find pocket fuel to carry on night watch, beach combing, shoreside hikes.Http://

Galley Recipe of the Week

Are you constantly searching for side dishes to serve with meat or fish from the transom grill? Here’s a quickie to whip up from canned vegetables. The recipe is easily doubled or tripled.

Balsamic Vegetables

2 tablespoons each light brown sugar, balsamic vinegar, olive oil
1 can whole wax beans, drained
1 can baby carrots, drained
Small jar diced pimentos, drained
    In a cold saucepan stir vinegar, oil and sugar until sugar dissolves. Fold in vegetables.
Cover and heat over low/medium heat just to heat through. Stir again and serve. Serves 4.

Friday, August 1, 2014

Boat Cooks Make Waves With Galley-Ready Recipes

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photo courtesy The Moorings

 The big Moorings regatta in the BVI is coming up in October. Book your boat now to be there for all the races and parties.

 Pantry Recipe of the Week
    This is this week’s entry in the no-fresh-foods marathon. Pantry foods can save your bacon in emergencies and they are a lifesaver when you’re just too tired to start from scratch. I know, I’ve been there.
Cran-Apple Dessert
    This sweet and fruity mixture can be served in dessert dishes or spoon it over pancakes or biscuits for breakfast. 

15-ounce can whole berry cranberry sauce
1 teaspoon vanilla or rum extract
16-ounce can apple pie filling
14-ounce can of cream
Chopped nuts (optional)
    In a bowl, mash cranberry sauce with extract. Open the can of pie filling and run a knife
through it several times to cut up apples. Mix with cranberry sauce. Fold in cream and serve at once or chill. Sprinkle with chopped nuts if you wish.

See Janet Groene's easy snack recipes for boating, fishing, beach combing or the lunchbox at Create A Gorp.

Janet, who spent ten years on the go by sail and RV,  develops more galley-ready recipes for people who travel in campers and RVs. See them here. 

Galley Recipe of the Week
    When we spent a winter at a remote island in the Bahamas, our only fresh vegetables
were the two locally grown crops, cabbage and tomatoes. I learned to prepare them every which way from Sunday.  Tired of the same old mayonnaise-based cole slaw? Here’s another take on cabbage salad.

Sunset Cole Slaw
1 cup each sugar and vinegar
1 teaspoon each turmeric and salt
16-ounce package cole slaw mix
Large sweet onion, cut in crescents (optional)
Medium green pepper, seeded and cut in match sticks (optional)

    Bring sugar, vinegar, turmeric and salt to a boil for 3-4 minutes. Toss vegetables in a bowl to mix lightly. Stir in hot dressing. Serve warm or chilled. Serves 6-8.

Friday, July 25, 2014

On Board with Great Boating Meals

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 Sailing enTAILS many chores including making great meals in a small galley

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Pantry Recipe of the Week
    Each week we present a recipe that requires no fresh ingredients.  Pantry foods are lifesavers in emergencies. Even if you have no fresh foods at all, these recipes will feed your crew. 
                                    Beefy Eggplant Casserole

Fried eggplant in cans is sold in specialty stores and with Middle Eastern foods in supermarkets. If you’re provisioning for a long period, considering stowing some for variety. Both pickled and fried eggplant are available. Don’t confuse them. 

1 or 2 cans, 12 ounces each, roast beef in gravy
1 can condensed, low sodium tomato soup
Small can (2/3 cup) evaporated milk
1 teaspoon crumbled dried thyme
½ teaspoon garlic granules
1 tablespoon dried onion bits
12- to 14-ounce can or jar of fried (not pickled) eggplant
3 tablespoons olive oil*
½ cup dry bread crumbs
* Use oil drained from the eggplant, then add more as needed

    Open the roast beef and discard the lid. Run a knife through beef several times to break it up. Set aside. In a cold skillet mix soup, milk, thyme, garlic and onion. Distribute eggplant, beef and gravy over the sauce.  Stir. Cover and cook over low/medium heat until it’s heated through. Stir and serve. In a small skillet or pan, heat olive oil with bread crumbs until toasty. Garnish each serving with a sprinkling of toasted crumbs. Serves 4 to 6.

See more of Janet Groene’s galley-smart recipes. Click here.

Healthier snacks are those you make yourself. Save money. Cut salt or calories. Eliminate allergens. Save trash because you package them in re-usable snack bags. Measure by the cup or half cup for portion control. Easy recipes here.
Galley Recipe of the Week
                                    One-Pot Creamy Linguini
12-ounce package linguini
15-ounce can of tomato sauce
15-ounce carton small curd cottage cheese
8-ounce brick cream cheese, cut up
1 tablespoon olive oil
1/3 cup each minced scallions, green bell pepper  (or more to taste)
Freshly ground black pepper
    While linguini cooks in a large pot, put tomato sauce and cheeses in a plastic bag. Hold top of bag with one hand and squoosh with the other hand to mix well. Drain linguini and toss with olive oil. Quickly strip bag into hot noodles. Discard bag. Cover pot over low heat until cream cheese melts and everything is heated through.  Stir and serve. Sprinkle with scallions and green pepper. Pass the pepper mill. Serves 4 to 6 as a vegetarian main dish, 8 to 10 as a side dish.