Friday, October 31, 2014

Recipes to Float Your Boat

blog copyright Janet Groene. To ask about sponsoring a post or placing an ad email

Let’s sail  the Caribbean and learn to cook  cuisine classics from island kitchens.

Pantry Recipe of the Week
    Each week we present a recipe that requires no fresh foods. Packaged dry bread crumbs keep well on the shelf and they come in handy time and again.
Caribbean Creole Omelet
1/2 cup very hot water
1 tomato flavor bouillon cube
2 tablespoons dried onion bits
1 teaspoon garlic granules
½ cup dry bread crumbs
Small can chunk ham, broken up
4 to 6 eggs or equivalent in reconstituted eggs
Vegetable oil for the pan

    In a bowl dissolve the bouillon in hot water and stir in onion, garlic and bread crumbs.
Set aside to soak. Open the ham and twist a fork in it to break it up. Stir eggs and ham into bread crumb mixture with a fork until eggs are well broken up. Fry in a nonstick skillet until set. Serves 4.

Galley Tip: Make your own Creole seasoning. Combine one part each paprika, garlic powder, oregano and ground black pepper. Stir in 1/4 to 1 part cayenne pepper according to your yen for heat. Keep in a cool, dry place.

Homemade snacks are healthier, save money and can be packaged in re-usable bags to save money, save the environment and control portions. See recipes at Create A Gorp.
Galley shortcut of the week: make your favorite Sloppy Joe recipe using a pound of lean ground beef. Stir in ½ cup each chopped stuffed olives and raisins to create a Cuban classic, Piccadillo.  Serve over rice. 

Galley Recipe of the Week

St. Croix Maufe
    It isn’t unusual for a Caribbean dish to contain both meat and fish. This recipe makes good use of leftover fish or a small catch.

1 pound diced pork jowls, salt pork or fatback
2 large onions, diced
2 ribs celery, sliced
1 bay leaf
1 teaspoon each hot sauce, dried thyme
14.5-ounce can diced tomatoes
2 cups water, divided
3 tablespoons cornmeal
2 cups bite-size bits of boneless, skinless fish
Salt, pepper to taste

Hot grits, polenta or rice

    Fry out the diced pork until it’s nicely browned, gradually stirring in onion and celery
until limp. Pour off any excess fat. Add seasonings, 1 cup water and the tomatoes. Cover and cook over low heat while flavors blend. Mix cornmeal in 1 cup cold water.  Keep stirring the pot as you slowly add the cornmeal slurry. Cook until until the maufe thickens. Continue stirring over low heat while adding fish. 

    When fish is firm and the dish heated through,  add more water or broth if it's too thick. Adjust seasonings and remove bay leaf. Serve over hot grits, polenta or rice. Serves 4 or more.

Saturday, October 25, 2014

Good Galley Recipes for Boat Cooks

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ad on one or more Janet Groene sites email  Help support this blog by
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Cruising the Gulf of Mexico? Don’t miss the quaint fishing village of Carrabelle on the Forgotten Coast. Get a big welcome, shop for supplies and don’t miss the laidback dining on fresh seafood. 

When cruising anywhere, especially along Florida’s “long, lonely leg” of the Big Bend, always keep a reserve supply of food on hand. 
Here’s our
Pantry Recipe of the Week
    Use fresh ingredients if you have them, but this recipe can be made entirly from
ingredients that keep in your lockers for weeks, sometimes even years. Fryiing chunks of canned chicken brings out the flavor and adds texture.

Ginger Chicken
10-ounce can chunk chicken light and dark meat
1/4 teaspoon powdered ginger
½ teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon cornstarch
Pinch pepper (optional)
Vegetable oil
15-ounce can French cut green beans, drained
1 tablespoon candied ginger (or more to taste), finely chopped
Rice or crisp Chinese noodles

Drain chicken and save the juice. Add water to the juice to make ½ cup and whisk  in the ½ teaspoon cornstarch, powdered ginger and soy sauce. 

Pat chicken dry and shake it in a clean bag with the tablespoon of cornstarch and the pepper. Shake off excess cornstarch. Heat a sheen of oil in a medium skillet and fry chicken pieces until they’re crusty. Stir in green beans and keep stirring as you add the candied ginger. Stir the liquid and add over low heat, stirring constantly. When mixture thickens, serve over rice or noodles. Serves 2. 

See more of Janet Groene’s simplified recipes at CampAndRVCook.

Crave a great snack that’s also good for you? Make your own in big batches to save money, shave calories, substitute ingredients if necessary. See recipes at Create A Gorp.

Galley Recipe of the Week
Honey Broiled Salmon
    Liquid Smoke adds an outdoorsy flavor to galley meals, but it packs a wallop. Use if very VERY sparingly or it tastes bitter and artificial.

4 servings salmon fillet or steak
½ cup fresh lime juice
½ cup honey
1 drop Liquid Smoke (optional)
    Pay salmon dry. Put lime juice and honey, with Liquid Smoke if using, in a plastic bag
and squeeze to mix Add salmon and chill 4 to 24 hours. Cut off a corner of the bag and  drain marinade into a small pan.  Grill or broil drained salmon to taste. Bring
marinade to a full boil for 3 minutes, then serve as a sauce.

Friday, October 17, 2014

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

blog copyright Janet Groene, all rights reserved. To ask about placing an ad or sponsoring a post
email Rates are also available for all six Janet Groene blogs.

image courtesy Stingray

 Even a small galley can produce great meals on board.

Pantry Recipe of the Week
    Each week we prepare a recipe that requires no fresh ingredients. This small batch cookie recipe is easily made in a toaster oven or small galley oven. 

Brigadoon Macaroon
2 ½ cups shredded coconut
1/3 cup flour
Pinch salt
1 teaspoon vanilla or almond extract
2/3 cup sweetened condensed milk
    Set the oven to 350 degrees and line a baking pan with nonstick foil or parchment. Pan
may also be greased or sprayed. Mix dry ingredients in a bowl and fold in milk and extract.
Dough will be very thick.
     Using two teaspoons drop by blobs on the baking pan and bake until toasty brown, about 15 to 20 minutes. Cool thoroughly. Makes 20 cookies.

Snacks for the beach, night watch, fishing trips. Make them at home to save money and use only the healthiest ingredients. Then package by the cupful for the pocket or backpack. See Create A Gorp.
This classy, compact, portable gas grill sets up easily on the deck or dock.

Having a marina potluck and need a recipe that’s easy enough to make in a small galley? See Janet’s Potluck Recipe of the Week.
Galley Recipe of the Week

Mushroom Quiche

1 teaspoon butter
3-ounce packet or jar of crumbled real bacon (no substitutes)
2 cups mixed canned mushrooms, well drained
8-ounce brick cream cheese, diced
3 eggs
3 tablespoons minced scallions
1 cup shredded sharp Cheddar cheese
    Set the oven to 375 degrees. Brush bottom and sides of a 9-inch pie pan with melted
butter. Set aside. In a large skillet, fry out the bacon and pour off all but about 3 tablespoon of bacon fat. Add mushrooms and saute them. Set aside.
    Line the pie pan with pastry and flute the edges. Spread the bacon-mushroom mixture in the pan and dot with small cubes of cream cheese. Whisk eggs until frothy and pour over mushroom mixture. Sprinkle with scallions and Cheddar cheese. Bake until pastry is golden and filling is set. Let stand 10 minutes before cutting in wedges.  Serves 6. 

Galley time shaver: Buy liquid eggs or egg substitute to use in recipes that call for beaten eggs. No bowl to wash.

Friday, October 10, 2014

Easy Does It: Recipes for the Sailboat, Houseboat, Sportfishing Boat

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

Pantry Recipe of the Week
    This is this week’s entry in the pantry sweepstakes. No fresh foods are needed. so save these recipes for emergencies and for a reserve food supply when you’re boating, camping or going through a power outage.

Pumpkin Gravy
    This smooth, savory sauce is high in fiber and beta-carotene.  Spoon it over  meat, rice, noodles, omelet,  instant mashed potatoes or what have you.

15-ounce can pumpkin puree (not pumpkin pie filling)
2 cups water, divided
4 chicken bouillon cubes
½ teaspoon each dried sage, thyme, ground pepper
1/4 cup cornstarch
    In a saucepan whisk pumpkin puree with a cup of water and start heating over
low/medium heat. Whisk the other cup of water with the herbs and cornstarch. When pumpkin mixture gets hot, stir in bouillon to dissolve, then stir in cornstarch mixture until gravy thickens. If gravy is too thick, stir in a little more water, broth or white wine.  Makes about 4 cups.  
    Variation: For a larger batch of gravy enriched with milk protein, increase herbs to 1 teaspoon each. After gravy thickens remove from heat and stir in a 13-ounce can of evaporated milk. Makes about 5 ½ cups.

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

Snacks don’t have to be overloaded with fat, salt and sugar. Make your own in big batches, package in pocket-size packs and you’re good to go beach combing, stand watch or cast a line. See recipes at Create A Gorp.
Galley Recipe of the Week

Coffee Crunch “Ice Cream”

    This is better when made with very cold milk but if you’re cruising without refrigeration it works with reconstituted milk powder mixed in tap water according to package directions. The pudding mix can be regular or sugar free.

2 teaspoons instant coffee
2 tablespoons hot water
1 packet instant French vanilla pudding mix
3 3/4 cups cold milk
1/2 cup (or to taste) chopped Heath candy bar (butter brickle)

    Dissolve coffee in hot water. Set aside to cool. In a bowl whisk milk with pudding mix.
Stir in coffee and pour into 4 dessert dishes. Let set, which takes 5 to 10 minutes. Sprinkle with chopped butter brickle and serve at once. Serves 4.