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.

Friday, July 18, 2014

Sailing Meals to Delight the Boat Crew

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 Big boat or small, power or sail, we all eat. Let's make the most of that galley.

 Pantry Recipe of the Week
    Do you keep a reserve of food on board your boat, food that you can use weeks or even months later if you have an emergency? Even if you don’t cruise remote islands for months as I have (and without refrigeration) stow at least some shelf-stable foods on board. 

Rosy Lima Bake
    When you have plenty of time, water and stove fuel,  dried beans are the best buy but it’s smart to have some supplies that don’t require long soaking and cooking times.

1 teaspoon garlic granules
1/4 cup sherry or water
4 cups unseasoned cooked large limas (canned or from-scratch)
2 tablespoons real bacon bits
2 tablespoons brown sugar or molasses
10-ounce can of Vienna sausages, sliced
1 can condensed, low-sodium cream of tomato soup
Salt, freshly ground pepper
    Soak garlic granules in sherry or water 30 minutes. Mix everything in a saucepan and heat gently. Check seasonings.  Serve as is or over cornbread. Pass the pepper grinder.

Bonus pantry recipe: To make an extra rich succotash, drain canned corn and canned green lima beans. Sprinkle with a teaspoon of sugar. Fold in a can of cream-style corn and a tin of cream. Heat gently. Pass the pepper mill.

Subscribe to Janet Groene’s weekly recipe blog for your Kindle, only 99 cents per month. Get a free trial here.  

Healthful, homemade snack recipes you can throw together for night watch, dinghy trips, pocket fuel while beach combing.

Galley Recipe of the Week

Red Bean Slaw
    Serve this chilled as a vegetarian main dish salad on a hot day.

Large red sweet pepper, seeded and sliced in match sticks
Half a medium red cabbage, coarsely shredded
2 cans light red kidney beans, drained and rinsed
Medium red onion, cut in crescents
1/3 cup red wine vinaigrette (or more to taste)
Red-tip lettuce (optional)

    Mix pepper, cabbage, beans and onion. Toss with vinaigrette. Serve at once or chill. Serve as is or on beds of red-tip lettuce. Serves 4 as a main dish, 6 to 8 as a side dish.

Friday, July 11, 2014

Galley Meals Made Simple for Boating, Sailing

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sponsoring a post, email

Spend more time sunning on deck, less time in the galley with my swift and simple galley meals
says Janet Groene, author of  books including Cooking on the Go, Dressing Ship, Living Aboard, ABCs of Boat Camping and Open Road Caribbean Guide
Do you have the galley slave blahs? I know. I’ve been there. There’s never enough counter space, the stove can be cranky, you hate washing up and there isn’t enough room in the reefer (if you’re lucky enough to have a refrigerator at all).  Let's make things easier! 
Pantry Recipe of the Week
    Each week we provide a recipe that can be made 100% from shelf-stable ingredients.
Food is insurance you can eat. Always have reserves,  no matter how short the voyage.

  Bulgar Rice-a-Rific
    This versatile mixture is a high-carb meal in itself or a basis for meals made with additional ingredients. Mixing two starches, bulgar and rice, makes for a more interesting shelf meal.

1/4 cup liquid such as water, tea, broth, wine, juice
1/3 cup diced dried onion bits
1/3 cup canola oil
1 cup raw white long-grain rice
4 cups water
4 teaspoons bouillon or base (chicken, beef or vegetable)
4 cups water
1 cup bulgar

2 or more cups cooked or canned vegetables, meat, eggs or seafood (optional)

    Soak onion bits in 1/4 cup liquid. Heat oil and stir in rice to coat. Add softened onions.
Add water, bring to a boil and stir in bouillon and bulgar. Cover and cook over low heat 20
minutes or until rice is tender. Stir in additional ingredients to heat through. Season to taste. Serve hot. Makes 4 cups not counting optional ingredients.

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

Healthy snacks for boating, fishing, sailing are those you make at home because you know what’s in them! See Create A Gorp.
Galley Recipe of the Week
Pecan Trifle
    Nobody will guess the mystery ingredients that make this fancy dish so easy. Please don't tell.  It’s even more economical if you can find day-old pecan pie at a mark-down price.

1  pecan pie from the bakery
1-quart carton whipped topping, thawed
8-ounce carton orange flavored yogurt
1 package chocolate jimmies
    Turn out pie onto a cutting board and hack it to pieces. In a large bowl lightly fold yogurt into whipped topping.  Fold pie pieces into whipped topping. Smooth the top of the bowl, sprinkle with chocolate jimmies and bring to the table with a tah-DAH.  Spoon into dessert dishes or parfait glasses. I like disposable, clear plastic cups.) Serve now or chill for later. Serves 8.