Friday, March 20, 2015

Great Meals for Sailors At Sea and at the Dock

blog copywriter janet groene, all rights reserved. To ask about placing an ad or sponsoring a post contact Hoster Poster,

photo copyright Gordon Groene

Galley Recipe of the Week
(Scroll down for the Pantry Recipe of the Week)

Confetti Bacon and Bulgar
    Choose a variety of colorful vegetables and chop fine so they'll cook crisp-tender in 5 minutes.  As a shortcut, use thawed mixed vegetables or peas and diced carrots. In a pinch, use drained canned vegetables and add a diced onion to wake them up. 
12-ounce package bacon, cut up
2 cups bulgar
4 cups water
2 cups mixed vegetables or more to taste
Salt, pepper to taste

    Fry out bacon. Drain it and pour off all but 2 tablespoons drippings. Set aside. Bring water to a boil with vegetables and cook 5 minutes, then stir in bulgar. Cover, turn off heat and let stand while bulgar absorbs liquid. Stir in bacon and reserved drippings, add salt and pepper to taste and serve now or chill to nuke later. Makes 6 portions. 

See more of Janet Groene’s shortcut recipes at   

Make your own snacks and save money. Control ingredients and portions too. Find easy recipes at Create A Gorp

Give your boat a new lift for spring with this beautiful welcome mat.  Makes a nice gift for the boater at home too.

Pantry Recipe of the Week
    Emergencies happen. Each week we provide a recipe that can be pulled together from provisions you stowed aboard weeks and even months ago. No fresh foods needed.
Spaghetti Salad
    Serve this cold dish as a vegetarian/veganmeal or toss in chicken, canned kidney beans, nuts, seeds, fish or cheese for a heartier feast. If you prefer to make your own Italian dressing mix 1/4 cup red wine vinegar, 3/4 cup salad oil, 1 teaspoon mixed Italian herbs and salt and pepper to taste.

8-ounce bottle Italian dressing
Small can sliced water chestnuts, well drained
15-ounce can sliced green beans, drained
15-ounce can sliced carrots, drained
16-ounce package spaghetti
Small jar diced pimentos, drained
2 tablespoons capers, drained (optional)
    In a large bowl, pour dressing over vegetables and let flavors blend. Cook and drain the spaghetti and toss with the  vegetable mixture, pimentos and capers. For easier serving use tongs or a spaghetti claw. Serves 6 to 8. 

   She is Dr. Laura Schlessinger, a respected helpmeet and advisor on matters of relationships and family. Now she is available as Dr. Laura on the Go. Click here

Friday, March 6, 2015

Bounding Main Meals for Hungry Boaters

blog copyright janet groene, protected by US and international copyright. For permissions or to ask about advertising contact

 Pantry Recipe of the Week
    Whether you call ir a food locker, cupboard, lazarette, dry bilge or pantry, it’s where you keep non-perishable foods to bring out in emergencies. Will you refrigeration fail on a long passage? Will you dock somewhere that has no ice? When you pull into a foreign port after a long time at sea, will the expected funds be waiting for you? Stuff happens. Food is the best insurance.

Snake Eyes Potato Skillet
    Adding canned, diced potatoes to creamy mashed potatoes give them texture that’s welcome when you are living on shelf-stable foodstuffs. This can be a vegetarian or vegan dish or stir in bits of cooked fish or meat if you have any.
Dry instant potatoes for 4 servings
1/4 cup diced, dried onions
2 teaspoons garam masala or curry powder (more or less to taste)
Liquid as required
15-ounce can diced potatoes, drained
Small can chopped black olives, well drained
1 tablespoon apple cider vinegar or tarragon vinegar
Water or broth
Fat for frying such as vegetable oil, bacon drippings, lard, schmaltz, olive oil or butter

In a bowl measure hot water according to instructions for the instant potatoes plus 1/4 cup extra hot water. Stir in potato flakes, spice and onions. Cover and let steep 20 minutes or so. Stir in diced potatoes, olives, vinegar and more water or broth if mixture is too stiff. Heat fat in a skillet and fry potato mixture until it’s crusty.   Serves 2 or 3 as a main dish, 4 to 5 as a side dish. Pass the pepper grinder.

Cook’s note: it’s best to drain and even rinse canned potatoes and some other foods unless you’re on strict water rations. In that case, use the potato liquid as part of the water measurement.

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

Towing tips from BoatUS posted for the RV woman but there’s plenty here for boaters of all genders too. Go to  

Galley Recipe of the Week
Chinese Chicken and Rice
    Cut it all up ahead of time, put rice in the steamer and relax with the crew for Happy Hour.  All you have to do is stir-fry it at the last minute. If you have grated, fresh ginger use a tablespoonful instead of the teaspoon of powder.

1/4 cup water
2 tablespoons each peanut butter and soy sauce
1 tablespoon red wine vinegar
Oil for the wok or skillet
1 pound boneless, skinless chicken breast, cut in small strips
1 teaspoon minced garlic
1 teaspoon ground ginger
2 or 3 scallions, finely sliced
2 cups broccoli florets
1 cup coarsely shredded carrot
    Whisk water, peanut butter, soy sauce and vinegar. Set aside. Heat oil and stir-fry chicken, gradually stirring in garlic, ginger and scallions. Keep stirring over your highest heat while adding broccoli and carrot. When chicken is firm and vegetables crisp-tender, serve with steamed rice. Serves 4 to 6.

Friday, February 27, 2015

Easy Cooking on a Boat

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

 photo credit Big Name Tire

 To learn more about tires for your trailerable boat see

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 or 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 sliced potatoes, drained and rinsed
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.

Take your boat solar. Get 3 free quotes from solar installation experts near your home or marina.  
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.