Thursday, May 14, 2015

Boat Cooks Want Smart but Easy Recipes

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Dometic now makes an amazing  portable refrigerator-freezer . Works on AC or DC.

Pantry Recipe of the Week
 (Scroll down for the Galley Recipe of the Week)
    Each week we develop a recipe that can be made with shelf-stable ingredients from the supermarket. No fresh ingredients, no costly survival foods. Save these recipes for emergencies, passagemaking, prep planning or times when you’re just too pooped to cook from scratch.

White Beans and Bully Beef
    The sailor’s standby for centuries, corned beef is still a must in the standby food locker. By adding more vegetables and pasta (and liquid as necessary) you could serve a whole navy with this recipe.

12-ounce can corned beef
14.4-ounce can no-salt-added  diced tomatoes with juice
1/4 cup each dried onion, celery, green pepper
½ teaspoon each sage, ground pepper
1 teaspoon mixed Italian seasoning
14.5-ounce can no-salt-added sliced carrots, drained
1/4 cup small pasta such as dilatini (optional)
4 cups water
1 tablespoon beef, chicken or turkey base, concentrate or bouillon
15-ounce can (more or less) white beans such as cannellini
Hot sauce
    Scrape any visible fat off the corned beef. In a saucepan break up the corned beef with the tomatoes, stirring in additional ingredients except hot sauce. Adding pasta makes for a thicker, heartier mixture if you wish. Bring to a boil and stir. Cover and simmer over low heat until flavors blend and pasta and dried vegetables are plump. Pass the hot sauce.  Serves 6.

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Snacks are healthier and more economical when you make them yourself. See

Galley Recipe of the Week

Big Batch Cheese Sauce
    This tangy, versatile sauce keeps several days in the reefer. Use some every day over fish, pasta, vegetables, omelets. To re-heat, nuke it or stir over low heat in a small pan with a little milk or water.

1/4 cup flour
½ stick butter
3 cups milk
2 tablespoons Dijon style mustard
½ teaspoon smoked paprika
16-ounce package shredded Cheddar
               Stir flour into melted butter and gradually stir in milk. Continue stirring over low-medium heat until it comes to a low boil and thickens. Stir in cheese and paprika. When cheese melts, serve it hot. Makes about 4 ½ cups.

Saturday, May 2, 2015

Galley Recipes to Float Your Boat

blog copyright janet groene. To ask about rates for placing an ad or sponsoring a post email
 Houseboat, powerboat, sailboat, we all eat. Let's break bread together.

 Pantry Recipe of the Week
    Each week we provide a regular galley recipe plus a recipe that can be made with no fresh ingredients at all. They’re ideal for emergencies, off-grid living and those times when you’re just too tired to cook from scratch.

 Layered Salmon Skillet
    If possible,  provision the boat with canned goods that are low- or no-sodium.  When making entire meals out of canned and packaged foods, salt quickly builds up. You can always add salt to taste at the table. We like thyme with fish but you might experiment with chervil, summer savory, dried lemon zest, dried chives or other flavors. 

2 tablespoons vegetable oil
1 or 2 cans sliced potatoes, drained
Freshly ground pepper
1/4 cup dried diced onions
1 or 2 cans salmon, drained and picked over
½ teaspoon crumbled dried thyme
1 can sliced beets, drained
1 can French cut green beans, drained
Freshly ground pepper
2 to 4 eggs or equivalent in reconstituted powdered eggs
½ teaspoon crumbled, dried thyme

    Oil the bottom of a 10-inch skillet and make a layer of potatoes, a sprinkling of pepper and dried onions, a layer of salmon, a sprinkling of thyme, a layer of beets, a layer of green beans and another sprinkling of pepper. Beat the eggs with remaining thyme and pour over the skillet.
    Cover and cook over medium heat until eggs set. Cut in 4 to 6 wedges.

See more galley-easy recipes at

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Galley Recipe of the Week
    If you fish, as most boaters do for pleasure or necessity, a new book from Voyaguer Press is a must at home and in the galley. Preparing Fish and Wild Game is a Sears catalog-size tome that answers every question about preparing fish and game. Best of all, the recipes are so extensive and varied, you’ll use the book often. .
    It’s beautifully illustrated, making it a good armchair read as well as a road map  to fish and game cuisine.  It’s the perfect gift gift for Mother’s Day or Father’s Day. Most of the recipes are adaptable for store-bought meat and fish too, such as domestic turkey or pork for wild turkey or wild boar.

Fish Cakes

    This recipe from the book is ideal for using leftover fish or for stretching a small catch to feed six. To shorten it here we’ve omitted the nutrition information that the publishers, bless 'em, provide with each recipe.

2 cups flaked, cooked freshwater fish
1 cup cornflake crumbs
½ cup sliced green onions
3 eggs
1 tablespoon sherry
1 tablespoon Worcestershire sauce
1 teaspoon sesame oil (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
½ cup seasoned bread crumbs
2 tablespoons vegetable oil for frying

    In a bowl combine fish, cornflake crumbs, 1 egg, onions, Worcestershire, sesame oil., salt and pepper. Shape mixture into 6 patties.  Beat the other two eggs and dip patties in egg, then bread crumbs. Heat oil in a 10-inch skillet and fry patties until golden brown.. Drain on a paper towel-lined plate. Serve with tartar sauce or lemon wedges if you wish.

Friday, April 24, 2015

Tasty Meals for Small Boat Galleys

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Pantry Recipe of the Week
    Each week we present a recipe that calls for no fresh ingredients at all. Emergencies happen. We recommend an ample pantry even for day sails. 

Ham and Cheese Chowder
    Condensed soups are a gift to the emergency pantry. They save space yet don’t require long cook times.

4 cups water
1 can condensed cream of potato soup
Small can chunk ham (6 to 10 ounces)
2 cans diced potatoes, drained (and rinsed if possible) OR
2 ½ cups rehydrated dried potatoes
1/3 cup dried, diced onion
8-ounce package process American cheese (e.g. Velveeta), cut in small dice
12-ounce can evaporated milk
   In a saucepan combine the water, soup, ham, potatoes and onion. Cook gently until onions and potatoes are tender.  Stir in canned milk and diced cheese until cheese melts. Do not boil. Serves 4 as a hearty main dish. 

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Galley Recipe of the Week
Skillet Cheesecake
    Cut this sweetie in wedges and serve for dessert or a snack.  It's rich, so keep portions modest.

2 eggs
2 cups biscuit mix
1/2 cup brown sugar
1 teaspoon vanilla or rum flavoring
1 cup coarsely chopped nuts
1/4 cup vegetable oil
    Lightly grease a 12-inch skillet. In a bowl, whip the eggs with a fork until they are well mixed, then stir in biscuit mix, sugar, flavoring, a cup of nuts and the oil. Spread this mixture evenly in the cold skillet to form a crust. Set aside. 
8-ounce package cream cheese, softened at “room” temperature
1 egg
16-ounce box or bag of powdered sugar
1 teaspoon vanilla, butter, lemon or rum flavoring

    If you have a an electric mixer use it now. If not, mash the egg and cream cheese until well mixed and work in powdered sugar. Add flavoring and spread over the crust. Cover pan tightly and place over a medium/low burner. Use a flame tamer or heat spreader if necessary to keep heat even and to prevent burning on the bottom.
    It’s done when crust is golden around the edges, pulling lightly away from the pan, and top is smooth and set. Let cool completely in the pan before cutting.
    Oven method: Assemble as above in a greased 9 X 13-inch baking pan and bake 35 to 40 minutes at 350 degrees. 

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Saturday, April 18, 2015

Boating Recipes That Make Waves

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

 The boat galley is a specialized workspace that calls for specialized equipment. Shop for the right kitchenware for your cooking style, your stove, your family's tastes. 
If you have occasional shore power, I like this portable ice maker to use only when and where you want it. For serious cruising without AC, I like this powerful, non-electric, non-battery blender

Pantry Recipe of the Week
   These weekly pantry recipes call for no fresh ingredients, are ideal for emergencies and passagemaking. 
See below for an everyday recipe for the small galley.
 Peanut Butter Candy
    Make this sweet for a festive dessert or a rainy night on board around the Monopoly board.

2 cups sugar
1 cup water
1/3 cup nonfat dry milk powder
3 tablespoons crunchy peanut butter
1 teaspoon butter-rum or rum flavoring
    Butter or grease sides of a medium saucepan. Mix sugar, water, milk powder and peanut butter over low heat, stirring until it’s thick and creamy. Be patient, do not increase heat, and keep stirring to prevent burning. Turn off heat, stir in flavoring and beat vigorously until it feels stiffer and a little grainy. Pour into a greased pan and chill or drop by blobs on waxed paper and let it harden until it can be handled.

See more of Janet Groene’s recipes for the small galley at

Healthier snacks are those you make yourself. Read labels and buy ingredients that are right for your life. Recipes

Galley Recipe of the Week
Sweet Dressing for Fruit Salad
    Make a batch of this easy dressing and keep it in the cooler. Then make a different combination of fruit each day on beds of lettuce and drizzle with this dressing. For a heartier salad, add strips of deli ham or salami. 

6-ounce carton of frozen lemonade concentrate, thawed
Fill the carton with honey
Fill the carton with a light vegetable oil
1 tablespoon poppy seeds
    Whisk together and keep cold. Stir each time before using. Makes about 2 ½ cups dressing.

Friday, April 10, 2015

These Recipes Will Float Your Boat

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

Galley Recipe of the Week
Fish in Foil
    As my regular readers know, I lived full-time on the go for 10 years, wintering in the tropics on a sailboat and summering in a 21-foot diesel RV. This recipe, suitable for land or sea galleys, is from my book Cooking Aboard Your RV, 2nd Edition. Order from

4 portions fish
4 slices sweet onion such as Vidalia or Texas Sweet
Chopped fresh parsley or about 1 teaspoon dried parsley
1 tablespoon gourmet mustard (Dijon, raspberry, hazelnut, etc.)
1 tablespoon lemon juice
1/3 cup mayonnaise
Dash thyme
    Start the grill. Lay out four pieces of nonstick foil and place a nice slab of onion on each. Sprinkle it with parsley. Top with a piece of fish. Whisk mustard, lemon juice and mayonnaise and spread over fish. Sprinkle lightly with thyme. Wrap foil around fish. Grill  packets onion side down for about 10 minutes, then turn and cook another 10 minutes. Carefully unwrap one packet  (watch for hot steam) and test for doneness.  Keep turning and checking every 5 to 8 minutes.  (Cooking times depend on thickness of the fish). Eat right out of the foil and pass a bowl of torn French bread for mopping up the juices.

Save money and eat healthier when you make your own snacks in large batches. Pass a bowlful or package them by the cupful to carry in a pocket. Recipes
Best addition yet to the cockpit, wet bar, galley or flybridge and a terrific gift idea for Father's Day. Use a portable ice maker as needed, where needed. See it here
Pantry Recipe of the Week
    The well-provisioned boat may have reefer space galore, but refrigeration can fail and ice can melt. Don’t go to sea without a good backup of non-perishable foods. In emergencies you can make recipes like this with no fresh ingredients at all.
TunaBean Butter
14.5-ounce can white beans such as navy or Great Northern
5-ounce can tuna
2 tablespoons olive oil
1 tablespoon (or more to taste) balsamic vinegar
2 tablespoons dried onion bits
Freshly ground pepper and/or hot sauce to taste
Bread, rolls, crackers, etc.
    Drain the beans and tuna into a small bowl. Add olive oil and vinegar. Soak onion bits in juices 30 to 60 minutes. Mash beans into the bowl with a fork, gradually mixing in tuna. Season to taste.  Serve on crackers, biscuits, bread, mashed potatoes, rice or other starch. Makes about 1 ½ cups.

Sailor’s galley tip of the week. Don’t use green scrubbing pads for cleaning chrome-plated sink fixtures. Eventually they eat through the chrome.

Friday, April 3, 2015

Mainstay Meals for the Small Boat Galley

Blog copyright janet groene, all rights reserved. Place an ad on all  Janet Groene sites for one low, yearly price.  Contact

Power or sail, houseboat or world cruiser, we all eat. Let's make the most of that compact galley.

Galley Recipe of the Week
(see below for Pantry Recipe of the Week using only shelf-stable ingredients)

Backstay Sausage and Rice
    Canned mushrooms can be substituted for fresh in this one-pot dinner. Amounts can be adjusted to your taste or budget.

1 pound lean pork or turkey sausage (hot, mild or medium)
2 tablespoons vegetable oil
Large onion, diced
1 teaspoon minced garlic
1 green sweet pepper, seeded and diced (optional)
1 pound fresh mushrooms, cleaned and sliced
4 cups water
2 cups rice
    In a large pot, fry out sausage in hot oil. Breaking up sausage and continue stir-frying while adding garlic, sweet pepper and mushrooms. When vegetables are crisp-tender, add water and bring to a boil. Stir in rice. Cover, reduce heat and cook over low heat without stirring 20 minutes for white rice or 30 minutes for brown rice. Stir and serve.  Serves 6 to 8.

See more of Janet Groene’s shortcut recipe for the small galley at

Healthy and homemade snack recipes to serve by the bowl or package them for your pocket. Ideal for beach combing, night watch. 

Pantry Recipe of the Week
Carrot Custard
    Serve this as a vegetarian meal or as a side dish. 

½ cup hot water
1 cinnamon spice tea bag
2 tablespoons dried onion bits
2 cans, 14.5 ounces each, sliced or julienne low-sodium carrots
4 individual saltine crackers
1 cup reconstituted milk
2 eggs or equivalent
1/4 teaspoon each ground nutmeg, ground pepper
1 teaspoon butter flavor popcorn salt
    Grease or oil a baking pan. Set the oven to 350 degrees or set out the solar oven to get hot. Soak the tea bag in the hot water to make a very strong brew, then discard tea bag and soak onion bits 20 minutes or more. Drain carrots and spread in the pan. Coarsely crumble crackers in your hands and scatter over carrots. Whisk milk, eggs and seasonings. Stir in drained onion bits and pour over carrots. Bake 30 minutes or until custard sets. Serves 3 to 4 as a main dish, 6 as a side dish.
     Microwave method: Prepare the ingredients in a microwave-safe dish and cook on Low Medium or Power Level 4, turning every two minutes, until custard sets.