Friday, February 27, 2015

Easy Cooking on a Boat

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Pantry Recipe of the Week

Each week we provide one regular galley recipe (scroll down) plus one recipe that requires no fresh foods. Save these pantry recipes for such emergencies as the doldrums, up a creek without a paddle and dead in the water.
Catch Up Stew
    When you depend on pantry food supplies and quick cooking times, ketchup is a wonderful ingredient to have on hand. It’s made with lots of ingredients, all boiled down to a rich, flavorful brew that would take hours to make from scratch.

10- to 12-ounce can of meat or chicken such as corned beef, roast beef in gravy, chunk chicken
14-ounce bottle of ketchup (1 ½ cups)
2 cups water
1/4 cup pearl barley
2 cans mixed vegetables with juice
1 can vegetables such as peas and carrots, corn, sliced carrots, cut green beans (optional)
Water or low-sodium broth (optional)

 Break up the meat or  chicken. Bring the meat, ketchup and water to a boil and stir in barley. Cover and simmer 20 minutes until barley is tender (or cook under full pressure 3 minutes  and let pressure normalize on its own). Stir in vegetables and add water or broth if desired. Heat and serve. Serves 4 to 6.

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

Make healthier, money-saving snack and trail mix recipes from recipes at
Galley Recipe of the Week

Lucky Strike Skillet
    When you have a good day fishing save four thick, meaty fillets or fish steaks for this tasty skillet dish. It’s a complete meal.

4 fish fillets or steaks (total about 1 ½ pounds)
Salt, pepper
Vegetable oil
1 or 2 cans potatoes, drained and rinsed (cup up if you wish)
Small onion, finely chopped
14.5-ounce can diced tomatoes

8-ounce carton (1 cup) Greek style plain yogurt
½ teaspoon each dry mustard powder, lemon zest
1 tablespoon lemon or lime juice
1/4 teaspoon each salt, pepper, paprika
    Salt and pepper fish lightly and sizzle it in hot oil with the potatoes and onion until golden. Add tomatoes. Cover, reduce heat and cook until fish is done to your liking. Whisk yogurt, mustard, lemon zest and juice, salt, pepper and paprika. Put fish on plates with tomatoes and potatoes from the skillet. Top each with a dollop of the yogurt mixture. Serves 4.

Friday, February 20, 2015

Small Boats Can Have Great Galley Meals

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

Switch to LED lighting as the budget allows, a bulb change here, a new fixture there. LED is brighter, uses less energy, runs cooler.

Pantry Recipe of the Week
    Each week’s pantry recipe can be made entirely from shelf-stable foods.  Of course, fresh ingredients can be substituted where available. For an everyday galley recipe, scroll down.

Rags ‘n Eggs
    Put oomph in powdered eggs and rustle up a whale of a hearty breakfast for the crew. A little dried, chipped beef can go a long way, so use your own judgement.  Don’t add salt. The beef is highly salted.

Dried chipped beef to taste
2 to 3 tablespoons olive oil to coat the pan
2 eggs per person or equivalent in reconstituted powdered eggs
1 tablespoon milk, cream,  evaporated milk or water per 2 eggs
1/4 teaspoon cayenne pepper or paprika per 4 eggs (optional)
Freshly ground pepper.
    Tear the beef into “rags” and sizzle in hot olive oil in a large skillet until it’s a little crispy around the edges. Whisk eggs, liquid and cayenne or paprika  and pour into the skillet.  Cover skillet and cook over low heat until eggs set. Stir, serve and pass the pepper grinder or hot sauce.

See more of Janet Groene’s easy recipes at Camp and RV Cook. She lived 10 years on the go, spending winters on board a sailboat with no oven nor refrigeration and summers in a camper with 3-burner propane stove, small oven and small refrigerator. While on the boat in the remote islands of the Bahamas she prepared all meals including breads, pies and birthday cakes, without a oven, freezer, refrigerator or icebox. While in the camper she canned meat for future cruises.

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Galley Recipe of the Week
Faux Crab Soup
    Use real crab if the budget allows, but this tasty soup does just fine with the phony stuff too. Half and half is available in regular and fat-free versions.
Medium onion, finely chopped
1 tablespoon each butter, olive oil
1 can condensed cream of tomato soup
2 packages or cans, 6 ounces each, shredded crabmeat
1 quart half and half
1 teaspoon crumbled, dried thyme
1/4 cup dry sherry
    In a saucepan sizzle onion in hot butter and olive oil until limp. Stir in undiluted soup, crab, half and half and thyme. Heat to steaming, stir and add sherry. Serve at once. Serves 4.
    Serving note: pass a cruet of sherry.
Bonus recipe: add a classy finish to grilled or fried fish with Anchovy Sauce. Stir a tablespoon of anchovy paste and 1/3 cup dry sherry into 2 sticks of melted butter. Pass around the table. 

Friday, February 13, 2015

Make Waves With these Boating Recipes

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Product of the Week
Even a small boat has room for this compact 31-quart,  12/24-volt drawer refrigerator. Put it on the flybridge, at the wet bar, in the galley and for the ultimate luxury,  add one in the master stateroom to hold champagne, chocolate strawberries and other bedtime treats.

Pantry Recipe of the Week
    This is this week’s emergency recipe, made entirely from food supplies you can squirrel away for a rainy day.  Canned yellow squash, often with Vidalia onion, is sold in the South and online. 

Ratatouille and Polenta
1 can, 14.5 ounces, canned sliced yellow squash with onion
14.5-ounce can diced tomatoes with green pepper and onion
2 cans, 6 ounces each, eggplant appetizer (caponata)

1 tablespoon olive oil
Small can sliced black olives, drained
1 teaspoon mixed Italian seasoning
Freshly ground black pepper to taste
4 cups liquid
Pinch salt
1 cup yellow cornmeal (polenta)
1 tablespoon olive oil
Grated hard cheese such as Parmesan
    Drain squash and tomatoes and use juices as part of the water measurement.  Add water to make 4 cups liquid. 

    Combine squash, tomatoes, eggplant appetizer , olive oil,  olives and seasonings in a pan and set aside for now. In another pan bring 4 cups liquid to a boil with the salt and slowly stir in cornmeal. Cook, stirring until polenta is thick and creamy. This takes 15 to 20 minutes.
    Heat vegetables. Remove polenta from the heat, stir in olive oil and spread on 4 serving plates. Top with hot vegetable mixture. Sprinkle with grated cheese. Serves 4.

See more of Janet Groene's galley-easy recipes at 

Cut calories, fats, salt and sugar when you make your own snacks or trail mix. See big-batch recipes here, then fine-tune the recipe until it fits your personal dietary needs. Package by the cupful for beach combing and night watch. Serve it in a big bowl for parties. 

Galley Recipe of the Week
Getaway Quick Cake
    On mornings when you want to weigh anchor early,  this cake plus juice or a hot drink are all you need for a quick, stick-to-the-ribs breakfast. Make it the day before. Cool completely, cut and wrap to grab and go.

1 cup flour
1 cup uncooked oatmeal
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

    Pre-heat oven to 350 degrees. Put all dry ingredients in a zip-top bag and shake to mix well. In a bowl whisk together  wet ingredients thoroughly.  Dump in dry ingredients and mix only  until evenly moistened. Do not over-beat. Put batter in a sprayed 9 X 13-inch baking pan and bake 35-40 minutes at 350 degrees or until it’s firm to the touch and edges have slightly pulled away from sides of the pan. Cut into squares and serve.
    Stovetop Baking: To bake atop the galley stove, put batter in a cold, sprayed, 10-inch, skillet, preferably cast  aluminum.  Cover tightly and bake over low flame with flame spreader 30-45 minutes or until the cake is firm and pulling away from sides of the skillet. Let cool in the skillet 10-15 minutes before removing.

Saturday, January 31, 2015

Small Boat, Big Meals, Happy Sailors

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 Less time in the galley, more time for whale watching with these shortcut recipes.

Do you look good in a bikini? Are you a grizzled sailor type who would look good as a movie extra?  Is your boat needed for a movie, TV show or commercial? Do you have cute kids or a smart dog? Here's how to get your own casting call.

 Pantry Recipe of the Week
    Each week we present a recipe that can be made 100% from shelf-stable foods. Emergencies happen. Have ample food reserves on hand, whether it’s a transAtlantic or just a week of gunkholing.

Pickled Beef
    Canned meat can get tiresome, so here’s something different for a change. Canned roast beef from the supermarket is handy to keep on board.  When canning meat yourself, don’t add salt or spices. That way you can flavor dishes later according to your whim.

2 cans, 12 ounces each, roast beef in gravy
1 teaspoon garlic granules
1 teaspoon pickling spices
28-ounce can diced tomatoes with juice

2 tablespoons vinegar
Freshly ground pepper (optional)
1 bay leaf
    Put beef and gravy in a saucepan and break up beef. Add remaining ingredients, leaving the bay leaf on top for easy removal later. Bring to a boil, cover, reduce heat and simmer 20 minutes or more for flavors to blend.  Remove bay leaf.  Add pepper to taste Serve over rice or what have you. Serves 6.

Cook’s note: pickling spices are a good addition to the spice shelf on a cruising boat. It’s fun to try pickling different vegetables and fish.

See more of Janet Groene’s swift and sensible recipes at .  

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Galley Recipe of the Week

Mellow Mallow Dessert
1 ½ cups snipped, dried apricots
1/4 teaspoon salt
1 ½ cups water
24 marshmallows
Whipped cream or whipped topping (optional)

    Bring apricots, salt and water to a boil in a three-quart saucepan. Cover pan, reduce heat and simmer 30 minutes until apricots are tender. Stir in marshmallows. Turn off heat, cover pot and let stand a few minutes for marshmallows to melt. Fluff with a fork and spoon into serving dishes. Top with whipped cream if you wish. Serves 6.

Monday, January 26, 2015

Boat Cooks Hang It Up

Time to Hang It Up

Unlike those cranky, rust-prone hose clamps you may be using to keep galley items secure and handy, Quick Fist won't rust or bind. It's also UV resistant. Quick as your own fist to grasp and release, it comes in three sizes to hold anything in the galley from the fire extinguisher to the immersion blender. Get the whole kit and you'll have enough for the galley plus the hair dryer in the head and the drill motor at the work bench.  

At left, small, medium, large sizes