Friday, August 28, 2015

Sailors Stand the Gaff for Easy Recipes

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Galley Recipe of the Week
(Scroll down for the Pantry Recipe of the Week using shelf-stable foods for emergencies.)

Golden Gazpacho
    If you don’t have a food processor, just use a good chef’s knife, a cutting board and a flick of the wrist to make this refreshing cold soup. Buy squash that are small to medium to avoid large seeds. I buy Spice Islands dried lemon zest in jars.

2 pounds medium yellow squash, finely chopped (about 4 cups)
Large yellow sweet pepper, seeded and finely chopped (about 1 cup)
1 or 2 ribs celery, finely chopped (about ½ cup)
Large carrot, peeled and very finely chopped
2 teaspoons minced garlic
2 tablespoons olive oil
½ large lemon, reamed for its juice (or more to taste)
1 teaspoon dried lemon zest (optional)
1 quart (4 cups) vegetable or chicken broth
Salt, pepper
Minced cilantro or parsley (optional)
    In a 3-quart pot, sizzle vegetables in hot olive oil until they are crisp-tender. Cool and add lemon juice and broth. Cool or chill. Add salt and pepper to taste. Adjust seasonings and serve sprinkled with cilantro or parsley. Makes 4 to 6 servings.

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

Get a big pre-publication discount on Janet Groene’s newest book, Survival Food Handbook (McGraw-Hill/Ragged Mountain Press, November 2015). All recipes andtips are for shelf-stable supermarket foods that can be stowed on board your boat for weeks and sometimes years.  Although these recipes are handy for emergencies, this is an everyday guide and cookbook, not a doomsday book about long-life survival rations. Get the discount at

Pantry Recipe of the Week
Pesto Alla Siciliano

    When you’re out of fresh foods, extra artistry is required to make meals that have tang, texture contrast and a playful palate. Just open a jar of sun-dried tomatoes and this pesto is halfway there. Serve it on almost anything for a burst of flavor. (Hint: It’s good tossed with hot spaghetti and also on cheese-topped bread or crackers.)

8- to 10-ounce jar oil-packed sun-dried tomatoes
1 teaspoon garlic granules
½ cup olive oil
2 tablespoons dried parsley flakes
1 tablespoon capers, drained (or more to taste)
1 teaspoon dried lemon zest
    Drain the tomatoes and soak garlic granules in the tomato oil. Chop tomatoes fine and stir in everything else including the rehydrated garlic. Let stand for an hour or more for flavors to blend. Makes about 1 ½ cups, enough for a pound of pasta or 20-24 teaspoon-size servings as a garnish.

Friday, August 21, 2015

On Board with Easy Boating Meals

blog copyright janetgroene, all rights reserved. This blog has had just under 36,000 views. To ask about rates to place an ad or sponsor a post email

Provision your boat with tips and recipes from Janet Groene’s newest book, available at a generous pre-pub discount from Recipes in the book show delicious, innovative ways to use  shelf-stable supplies.

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

Each week Janet Groene, author of books including The Galley Book develops a recipe using no fresh ingredients. They’re ideal for voyaging, emergencies or just convenience. The recipe is easily doubled. To extend it increase just the water and rice measures. 

Calcutta Curry Beef for Two
2 tablespoons olive oil
1 tablespoon curry powder
10- to 12-ounce can sliced beef in gravy
1/4 cup dried diced onions
1 tablespoon dried green pepper bits
8-ounce can diced tomatoes (or equivalent in reconstituted dried tomatoes)
1 beef bouillon cube
1 cup water
½ cup raw rice
    Heat the oil and stir in the curry powder, then stir in beef in gravy, onions, green pepper bits, tomatoes, bouillon and water. Break up beef. Bring to a boil, add rice, cover and reduce heat. Cook 20 minutes for white rice, 30-40 minutes for brown rice. Stir and serve. Makes 2 portions.
    Solar  method: Assemble as above but don’t add raw rice until mixture is hot.
    Pressure cooker method: Aseemble as above and bring to full pressure for 1 minute for white rice, 5 minutes for brown rice. Let pressure normalize on its own. Do not quick-cool.
    Slow Cooker method: Warm oil in the cooker and stir in curry, them add remaining ingredients. Cook  2 hours on High or  3 hours on Low. 

See more of Janet Groene’s galley-ready recipes including a potluck recipe of the week at  If you want a brief e-mai reminder each time new posts go up at the site above, email and put Chef in the subject line.

Your turn to take a long, lonely night watch? Boil a couple of eggs, wrap in napkin, put in pockets as hand warmers.  Later, peel and eat 'em.

Galley Recipe of the Week

South Street Seaport Reuben Casserole
    The better the corned beef and rye, the more “New York” this easy recipe will be. It’s a perfect one-pot supper to serve with deli coleslaw and, for dessert, apple wedges with caramel dip. 

2 cups rye bread, cut in cubes
1 cup dry white wine
32-ounce can sauerkraut, drained, rinsed, drained
12-ounce can corned beef OR
12 ounces deli corned beef, cut up
1 tablespoon caraway seeds
8-ounces Swiss cheese, shredded

    Butter a casserole and add a layer of bread cubes. Top with half the meat,  half the kraut. Repeat. Drizzle with wine. Sprinkle with caraway seeds and distribute cheese evenly over all. Bake uncovered at 350 degrees until cheese is melted and golden brown. The casserole can also be refrigerated for future baking. Serves 4 to 5.
    Stove-top method: Baked in the oven, this casserole develops a crusty top. Baked in a skillet it’s moist, gooey and also utterly delicious  Spray a deep, 12-inch skillet and layer ingredients as above, ending with cheese. Cover tightly and cook over low/medium heat until heated through.

Friday, August 14, 2015

Make Waves with Great Boat Meals

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

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

    Like the recipes in my upcoming book( see below) , these recipes require no fresh foods. Count on them for emergencies when you rely on the canned and package foods you wisely stowed away.
ArtiChicken Toss
    Make a tasty combination of chicken and artichokes to toss with whatever starch comes to hand: pasta, noodles, rice, soba, ramen, etc. This dish usually needs no added salt because most canned foods are salted.  Your call.

15-ounce can artichoke heart halves, well drained
10-ounce can chunk chicken
3 tablespoons olive oil
14.5-ounce can diced tomatoes, undrained
15-ounce can sliced green beans, drained
½ teaspoon each freshly ground pepper, crumbled dried sage, crumbled dried thyme
1 tablespoon cornstarch
4 to 6 servings starch of choice
Grated Parmesan cheese (optional)
    Drain chicken and save the juice. Heat oil in a large skillet and sizzle artichokes, cut side down, and chicken to brown them. Add tomatoes, green beans, pepper and herbs.  Add water to the chicken broth to make ½ cup. Stir in cornstarch and stir into the chicken mixture. Heat, stirring occasionally until it thickens. Toss mixture with starch of choice. Sprinkle each serving with grated cheese. Serves 4 to 6.

Discount! Pre-Pub Price on My New Book
    My mantra is that food is the best insurance at home and on the boat. On a short trip I bring supplies for at least one added day. For liveaboards, an ample pantry saves time and money and, in emergencies, it can save your life. Stuff happens.
    My Survival Food Handbook,, will be published in November. Although preppers will like these recipes this isn’t a doomsday book nor is it about pricey survival foods. It’s about tasty, abundant meals made with ordinary supermarket stow-ables. It’s for day sailers, liveaboards, passagemakers, charter skippers and boaters who simply love to hang out at the marina.  
    Recipes cover every course from appetizers to dessert. Extensive background information helps you provision with the best supermarket food choices per dollar, per inch and per ounce.
    The link above gives you the pre-pub price of under $15. When the book ships in November it will have a $20 cover price. You'll save money and your pre-order will tell the publisher that I have some friends out there. Thank you. 

Easy recipes for gorp, trail mix and snacks are found at 

Find more galley recipes at 

Galley Recipe of the Week
 Tomato-Corn Casserole
    This vegetarian casserole will please even the carnivores in your crew. It can also be served as a side dish with a meat or fish course.

1 loaf coarse peasant bread
6 eggs
1 cup milk, cream or evaporated milk
1 tablespoon grainy mustard
½ teaspoon each freshly ground pepper, garlic powder, celery seed
Small can diced black olives, drained
Small can diced chilies, drained (optional)
2 large tomatoes, diced and drained
2 cans, 15 ounces each, whole kernel corn, drained
1/4 cup olive oil
    Dice bread to make 4 cups. Reserve remaining bread for another use. In a bowl whisk eggs, milk or cream, mustard and herbs. Fold in black olives, chilies, tomatoes, corn and bread. Put in a buttered 9 X 13-inch casserole. Drizzle with olive oil and bake at 350 degrees about 30 minutes or until it’s set, as for custard. Let stand 10 minutes and cut in squares. Serves 6.

Stovetop method: Grease a cold, deep, 10-inch skillet. Assemble casserole as above and place in the skillet. Cover tightly and bake over low/medium burner 25-35 minutes or until it’s set. It will be toasty on the bottom and edges but top will not brown.  Let cool 10 minutes and cut in wedges.

How do you make evaporated milk? Mix 1 1/3 cups nonfat dry milk powder and 2 cups water. Chill overnight or let stand at room temperature at least one hour before using.