Friday, April 11, 2014

Let's Make Meals on Board the Boat

blog copyright janet groene, all rights reserved. For permissions or to ask about rates for sponsoring a post or placing an ad email

 Ashore, afloat or aloft, sailors like great meals that nourish body and spirit

Pantry Recipe of the Week
Seafood Potage for Singles
    How big is one serving? For the active single-hander  it’s far larger than a meal for a sailor who has had a leisurely day at the docks.

1 packet of butter flavor instant grits

1/2 cup water
½ teaspoon dried garlic granules
1 teaspoon dried onion bits
18-ounce can of ready-to-heat New England style clam chowder
Dried parsley or chives
      Bring 1/2 cup water to a boil and add grits, garlic and onion.  Remove from heat. Cover and let stand while garlic and onions rehydrate. Stir in clam chowder, working in the grits. Heat , stirring, over medium/low flame. Sprinkle with dried parsley flakes or chives. Makes one large or two medium servings. 
    Microwave method: Put ½ cup water in a big, micro-ware bowl and nuke until it’s hot. Stir in grits, onion bits and garlic. Let stand a few minutes. Stir in soup and heat on High, rotating once or twice, until it’s heated through. Sprinkle with parsley or chives. 

See more of  Janet Groene's shortcut galley recipes at

Galley Recipe of the Week
Rum Glazed Sweet Potatoes
    To use fresh sweet potatoes, start with just under 2 pounds. Scrub, prick and bake or microwave sweet potatoes until they are tender. Then peel and cut them in chunks.

32-ounce can of sweet potatoes
½ stick butter
½ cup orange juice
1/4 cup brown sugar
1/4 cup honey
½ teaspoon cinnamon
1/4 cup rum
    Drain sweet potatoes. In a heavy saucepan, melt butter and mix in orange juice, brown sugar, honey and cinnamon. Stir over low heat until well blended, then add sweet potatoes.  Stir gently to coat sweet potatoes with sauce. Cover and cook over low heat until potatoes are hot. Then stir and serve. Serves 4 to 6.
    Oven method: Put sweet potatoes in a buttered casserole. Bring the butter mixture to a boil, remove from heat and stir in rum. Drizzle over sweet potatoes and bake until heated through. 

Here according to BoatUS are this year's top ten boat names.
    Second Wind
    Island Girl
    Island Time
    Irish Wake
    Happy Hours
    Seas the Day

Friday, April 4, 2014

Make Waves With Easy Meals For Your Boat's Galley

blog copyright janet groene, all rights reserved. For permissions or to ask about rates for sponsoring a post or placing an ad, email

photo copyright Gordon Groene

Pantry Recipe of the Week
    Each week we provide a recipe that requires no fresh foods. Use what you have, of course, but with these recipes you know that you can find everything you need in your food lockers. This tangy sauce brings new life to canned vegetables or meats but it's assertive. Use it sparingly. 

Balsamic Mustard Sauce
3 tablespoons each olive oil and flour
1 tablespoon dry mustard powder
Pinch salt, pepper
12-ounce can of evaporated milk
2 tablespoons balsamic vinegar
    In a saucepan over low heat, stir oil, flour, mustard powder, salt and pepper.  Add enough water to the canned milk to make 1 ½ cups and stir in. Heat, stirring, until the mixture thickens. Remove from heat and stir in balsamic vinegar. If a thinner sauce is desired, stir in water one teaspoon at a time. Serve warm.

Galley Tip of the Week: Mash canned sweet potatoes with a little butter, then add sherry to taste. 

See more of Janet Groene’s galley-ready recipes here.
Looking for healthful, homemade snack recipes? Click here.
Galley Recipe of the Week
Egg Drop Soup for Two
    This simple supper comes together quickly when you reach safe harbor at the end of the day. Serve with muffins or slabs of hearty bread.

3 cups water
3 teaspoons powdered chicken bouillon ( I like Knorr’s Pollo)
2 eggs
3 tablespoons flour
1/4 teaspoon salt
    When water comes to a boil, stir in powdered bouillon to dissolve it. Whisk eggs until light. Gradually whisk in flour and salt. Drop by the spoonful into boiling broth. Cover, reduce heat, and cook 3 to 4 minutes. Serves 2.

Friday, March 28, 2014

My Boat Cook Recipes Go to Sea

blog copyright janet groene, all rights reserved. For permissions or to ask about rates for sponsoring a post or placing an ad contact

Pantry Recipe of the Week
    How many meals could you  create during a long passage after your freezer fails? (That happened to one of my friends in the Indian Ocean).  What pantry foods can save your life when you land in a strange port without money? When can you find on the shelf for dinner after a tough slog to windward that you’re too pooped to cook? Here’s this week’s idea for a dish that requires no fresh ingredients.

Blushing Rice Cakes1 cup of flour
1 teaspoon baking powder
Pinch cayenne pepper
1 teaspoon dried, crumbled thyme
Freshly ground pepper (optional)
3 cups of cooked rice
1/3 to ½ cup real bacon bits
8-ounce can of tomato sauce (1 cup)
Vegetable oil for frying
    In a bowl mix flour, baking powder and seasonings. Fold in rice and bacon bits. Mix in tomato sauce. Drop by tablespoons in hot oil and fry on both sides until crusty. Serves two as a main dish or four as a side dish.

See more of Janet Groene’s galley-ready recipes here. She also develops homemade snack recipes that save money and time. To customize them to your own diet needs, simply substitute gluten-free (or low sugar, no salt,  whatever) ingredients but try to keep proportions the same for balance.

Galley Recipe of the Week
    Boxed, frozen spinach is one of my favorite provisions (when I have a freezer). It stows compactly and it’s good in so many different recipes.
Spinach Cakes
10-ounce package of frozen spinach
2 eggs
Small onion, finely chopped
1 cup dry bread crumbs plus more for dipping
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese

Oil or butter for frying

    Thaw spinach in a sieve and press it dry. In a bowl whisk eggs until light. Stir in a cup of bread crumbs, the nutmeg and cheese. Form patties, dip them in bread crumbs and fry  in hot butter or oil until firm and toasty. Serve as is or garnished with sour cream, tomato sauce, Hollandaise sauce or more grated cheese. Serves two as a main dish or four as a side dish.

Tuesday, March 25, 2014

Power Cords, Water Hoses and Marina Hookups

There are some interesting tips here about hooking up marina power and water  that could be useful to boaters. 

Friday, March 21, 2014

Easy Does It When Cooking Aboard A Boat

blog copyright Janet Groene, all rights reserved. For permissions or to ask about rates for sponsoring a post or placing an add email

 photo credit SoftLines

 May all your lines hold tight, all your meals be hearty and all your nights be spent in safe harbor.

Keep items in your boat's refrigerator from shifting with these inexpensive braces.

Pantry Recipe of the Week
    No fresh ingredients are required in these weekly pantry recipes. If you have fresh items, of course, use them. These recipes are ideal for voyaging and emergencies. Use them too to keep your stowed supplies rotating. 

Butterscotch Quick Bread
    Butter flavoring is found in the supermarket with other extracts. If you don’t have it substitute rum, brandy or vanilla flavoring.

Small can evaporated milk (2/3 cup)
1 egg or  equivalent
1/2 cup brown sugar
1 teaspoon butter flavoring
2 tablespoons vegetable  oil
2 cups flour
1/2 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt

    Set the oven to 350 degrees and grease a loaf pan. Add water to the canned milk to make one cup liquid.  Beat egg, gradually adding sugar, extract and oil. Combine dry ingredients in a zip-top bag and tip  gently to mix, then add to egg mixture alternately with the liquid. Mixture should be evenly wet but don't over-beat. Pour batter into loaf pan and bake about 45 minutes or until loaf is firm and springy to the touch.
    Cool in  pan, wrap and let stand several hours for easier slicing. This is a sweet bread, good with bean dishes, pork or ham.

See Janet Groene’s galley-ready recipes at

Make your own snacks, trail mix, gorp to save money and customize ingredients to your own likes and dietary needs. Most recipes are easily adapted. Just keep proportions the same. See CreateAGorp.

Galley Recipe of the Week

Shoo Fly Cake
    This cake version of Shoo Fly Pie is easy to make without a beater. It retains all the old-time taste of an Amish dessert classic.
2 cups flour
1 cup brown sugar
3/4 stick of butter
1 cup boiling water
½ cup molasses
1 ½ teaspoons baking soda

    Cut butter into a mixture of the flour and brown sugar until mealy. Remove and save a heaping half cupful.  
      Bring water to a boil in a pan large enough to hold 3 cups.  (Mixture may froth up).  Stir molasses and baking soda into water until it stops foaming, then fold  liquid into the flour mixture until it’s evenly moistened. Put in a greased pan and sprinkle with reserved crumb mixture. Bake at 350 degrees for 40 to 45 minutes or until it’s springy to the touch. Serve as is or with whipped topping, cream, whipped cream or vanilla sauce.
    Stove-top method. Grease a heavy 10-inch skillet. Put batter in the cold skillet and place over low/medium flame, using a flame spreader if necessary. Cover tightly and test after 15 minutes and every 5 minutes after that. Cake is done when it’s springy to the touch and pulls slightly away from edges of the pan.
    Solar method. Pre-heat solar cooker to 350 degrees and proceed as above. Put baking pan in the pre-heated solar cooker.

Friday, March 14, 2014

Boaters, Sailors Eat Hearty with Smart Galley Meals

blog copyright janet groene, all rights reserved. To inquire about sponsoring a post or placing an ad email


 Have more time for fishing and spend less time in the galley when you use recipes that are chic but shortcut

Scroll down to the end of the blog to make sure you haven't missed anything.
Pantry Recipe of the Week
    Each week we provide a recipe that requires no fresh ingredients. For serious provisioning I buy canned crabmeat by the case. A little goes a long way. A 6-ounce can feeds one to three crew; the 13-ounce cans feed four or more in combination with other ingredients.
Crabby Polenta

 6-ounce can of fancy white lump crabmeat
1 cup water
½ cup cornmeal or polenta
1/4 teaspoon each salt,  crumbled dried thyme
½ teaspoon minced garlic (or more to taste)
1 tablespoon ketchup (optional)

    Drain and pick over crab meat. Set aside. Bring water to a boil and stir in cornmeal, salt, thyme and garlic. Cook, stirring until it’s thick and creamy. Spread half the mixture on two serving plates. Stir ketchup and crab into remaining polenta and spoon over polenta on the plates.
See more of Janet Groene’s galley-wise recipes at

Love a great snack when you’re at the wheel or on night watch? See hearty, healthful, homemade  trail mix recipes at

Galley Recipe of the Week
Deviled Egg Casserole
    OK, I admit that sometimes I buy readymade deviled eggs  in the deli, all perfect and packaged to carry in the boat fridge. Here is a way to make them into a snappy, snazzy supper that is perfect for that first night in the anchorage when you’re tired from a long day’s run.

8 large fresh mushrooms, cleaned and trimmed
1 tablespoon each butter and vegetable oil
8 pieces deviled eggs (4 whole eggs)
1 can condensed cream of mushroom soup
1 cup light cream
1 cup (or more to taste) crisp Chinese noodles
    Butter an 8 X 8-inch baking dish. Set the oven for 350 degrees.  Remove mushroom stems and slice them. In a medium skillet, saute mushroom caps and sliced stems in a mixture of hot butter and oil. Arrange caps in the baking dish, gill side up,  and top each with a deviled egg. In the same skillet, mix soup, cream and mushroom stems until well mixed and pour over the eggs. Top with crisp noodles and bake until bubbly and heated through. Spoon onto plates and top with more crisp noodles to taste.  Serves 4.

Monday, March 10, 2014

Galley Meals for the Seagoing Sailor, Houseboater, Sportfisher

blog copyright janet groene, all rights reserved. For permissions or to inquire about rates for sponsoring a post email

Can you identify this marina? Answer is at the bottom of the post. 

Pantry Recipe of the Week
    No fresh foods are required for our weekly pantry recipes. Focus is on ingredients that are readily available in supermarkets but this recipe also adapts well to dehydrated and freeze-dried ingredients. If you have freeze-dried spinach, use it in place of the green beans. The egg is the secret to making these meatballs stick together.

Italian Wedding Soup
12-ounce can of sliced roast beef in gravy
1/4 cup dried onion bits
1 teaspoon dried garlic granules
15-ounce can of sliced carrots, undrained
15-ounce can of sliced green beans, undrained
1 quart low sodium chicken broth
½ cup orzo pasta
1 tablespoon nixed Italian seasoning, divided
1 egg or equivalent in reconstituted powdered egg
1/3 cup dry bread crumbs
3 tablespoon grated Parmesan cheese
    Drain the roast beef into a measure and add water if needed to make ½ cup. Stir onion and garlic  bits into the liquid. Set aside to soak. Put beef in a bowl and break it up with a knife or fork as fine as possible. Stir in a teaspoon of the Italian seasoning, bread crumbs, cheese and egg . Set aside.
    In a saucepan bring carrots, green beans, chicken broth and 2 teaspoon Italian seasoning to a boil. Stir in orzo. Reduce heat but keep at an active simmer for 5 minutes. Using two teaspoons, shape little meatballs with the beef mixture and drop gently into the soup. Cover and cook without stirring over low heat 8 to 10 minutes. Serves 4.

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

Kids on board? See what’s new with her SATW Traveling Teddy Bear.

Snacks are healthier and more economical when you make them yourself. See If you’re on a special diet, simply substitute as needed. Most recipes are adaptable but do try to keep proportions the same.

Galley Recipe of the Week
Sweet Potato Shrimp Ragout
    Soup is the ultimate comfort food. On a boat we like soups that are either smooth enough to drink from a mug or thick enough for easy spooning in a sloshy sea. We recommend buying low- or no-sodium canned vegetables, then add salt if needed.

15-ounce can of sweet potatoes in water
2 tablespoons olive or canola oil
Small onion, diced
1 teaspoon minced garlic
4-ounce can diced chilies, well drained
15-ounce can cream style corn
15-ounce can diced tomatoes
2 cups water
2 bouillon cubes (chicken, vegetable or fish)
12- to 16-ounce package of tail-off, de-veined, small to medium shrimp
Freshly ground black pepper to taste

    Drain sweet potatoes. In a soup pan, sizzle onion and garlic in hot oil.  Add sweet potatoes and mash a few times with a fork to break them up coarsely. Add chilies, corn, tomatoes, water and bouillon. Bring to a boil, stir in shrimp and keep at an active simmer until shrimp are firm. Serves 4.
Marina shown is in Kennebunkport, Maine