Friday, July 3, 2015

Harbor These Great Boating Recipes

blog copyright Janet Groene. All rights reserved. For permissions or to ask about ad rates for Groene blogs email

Pantry Recipe of the Week
    Each week we present a recipe that can be made in a small galley with shelf-stable ingredients found at any supermarket.
Turkey and Rice Italiano

10-ounce can chunk turkey
2 tablespoons olive oil
2 tablespoons dried onion bits
1 cup raw rice
1 3/4 cups liquid
15-ounce can diced tomatoes with their juice
1 teaspoon mixed dried Italian seasoning
Small can sliced mushrooms, drained
Small can sliced black olives, drained

    Drain the turkey into a measuring cup with the onion bits and let soak. Sizzle turkey in hot olive oil, gradually stirring in rice. Add water to the turkey juice and onions to total 1 3/4 cups liquid. Add liquid, tomatoes, onions and Italian seasoning to the pot. Bring to a boil, cover and cook over low heat until rice is tender (20 minutes for white rice, 30 minutes for brown rice.)
    Stir in mushrooms and olives to heat through. Serves 4.

Here’s an idea: Bag up canned and packaged ingredients for one or two complete meals and stow them away for emergencies. When you’re out of time, out of cash or out of fresh food, you have a complete menu to heat and eat. 

Rule of thumb: one cup raw rice plus two cups water equals two cups cooked rice or four portions of 1/2 cup each.

See more of Janet Groene's chic but shortcut recipes at 

Galley Recipe of the Week
    The beauty of this cocktail hour favorite is that it can be made ahead, then reheated. You can enjoy happy hour as much as your guests. 

Clam-Stuffed Mushrooms
Two dozen bite-size mushrooms
1/4 stick butter, melted
½ cup minced clams, drained
2 scallions, sliced (white and light green only)
Dash salt, pepper, garlic salt, dry mustard

1 or 2 tablespoons bread or cracker crumbs
    Clean mushrooms and remove stems. Chop stems and saute them in the butter, gradually stirring in scallions, seasonings and clams.  Stir in just enough crumbs so stuffing clumps together. Stuff mushrooms with the clam mixture. Cool and chill for future baking or bake now for 10 to 15 minutes at 350 degrees.    

     Stovetop method:  Do not wipe out skillet after preparing stuffing. Proceed as above and return stuffed mushrooms to the skillet, stuffing side up. Cover mushrooms with buttered parchment paper and cook over medium-high heat just until mushrooms are golden brown on the bottom and stuffing heated through. Makes 24 pieces. 

Friday, June 26, 2015

Boat Cooks Create Cuisine That's Cruise-ine

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


Pantry Recipe of the Week
    Scroll down for the Galley Recipe of the Week. Our Pantry Recipe is made entirely from shelf-stable supplies available at supermarkets. Provision your food locker for emergencies and lazy days.

Punjab Potato Curry
    This vegan/vegetarian dish is usually served spicy-hot  with a protein dish such as dhal.  Go easy with the cayenne until you know what works for you. It’s traditionally a chunky dish with browned onions and diced potatoes, so use fresh potatoes and onions if you have them on hand. To add more texture using stowed foods, use two cups of diced, canned or reconstituted and cooked potatoes.
14.5-ounce can diced tomatoes
1/4 cup diced, dried onions
4 servings instant potato
½ teaspoon each garam masala, garlic powder and turmeric
1/8 to 1/4 teaspoon cayenne pepper
Small can diced chilies, drained

Drain juice from the tomatoes and soak dried onions at least 30 minutes. Set aside. Make instant potatoes according to package directions. Fold in spices and chilies. Fold in tomatoes and onions. Cover and heat gently to blend and rehydrate flavors. Serves 4 to 5.

See more of Janet Groene’s galley-ready recipes at

This fantastic portable refrigerator-freezer works on shore power or 12 volts. Add one to your galley, flybridge or cockpit dining area. See it here.

Galley Recipe of the Week
Janet Groene’s 

“Groene” Herb Sauce
     This is a  traditional condiment in Germany, where Frankfurter Grune Krauter Sosse is served on boiled potatoes, omelet,  meat or fish. Keep it handy in the galley to enhance any plain dish. It keeps on ice up to a week. If you have fresh herbs, mince them fine and use a tablespoon of each type for a total of ½ cup herbs, the more variety the better.

3 hard-cooked eggs
½ cup olive oil
Zest of one small lemon
1 teaspoon onion juice OR
1 tablespoon grated onion
1 teaspoon grainy mustard
1 teaspoon each dried basil, parsley, chervil, dill, tarragon, oregano, chives, borage, etc. for a total of 1/4 cup mixed, dried herbs
1/3 to ½ cup sour cream, creme fraiche or heavy cream
Salt, pepper to taste

    Mash with a fork or process eggs with remaining ingredients. Season to taste. Chill several hours so flavors can blend. Makes about 2 cups sauce. Use  one to two teaspoons per serving.