Friday, November 20, 2015

Come Aboard and Let's Eat on the Boat

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Pantry Recipe of the Week
(Scroll down for the Galley Recipe of the Week)
    Each we present a recipe made from shelf-stable provisions. Whether you’re voyaging, provisioning or just want to be prepared for the next ice storm or hurricane, these recipes are lifesavers.

Saudi Style Chicken Stew
2 tablespoons vegetable oil
10-ounce can chunk chicken
1 cup raw rice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons diced, dried onion
3 cups water (including any juices from canned chicken)
2 tablespoons tomato paste
2 chicken bouillon cubes
14.5-ounce can diced carrots, drained
    While oil heats in a roomy saucepan or skillet, drain chicken and save juice to be part of the water measurement. Saute chicken in hot oil, breaking it up and gradually stirring in rice, spices and onion. Stir in water, tomato paste and bouillon cubes. Bring to a boil, cover,  reduce heat and simmer until rice is tender (about 20 minutes for white rice; 30-40 minutes for brown rice; in a pressure cooker 1 or 4 minutes at full pressure.). Stir in carrots to heat through. Serves 3 to 4.

See homemade and healthy snacks to carry in a pocket for beach combing, night watch, any time the hungries hit. Go to

Galley Recipe of the Week
Italian Wedding Soup
    Escarole is sometimes called curly endive or friseĆ©. Although the three greens have small differences they are all tangy and delicious in this main-dish soup. 

1 bunch (about 1 pound)  escarole
1-quart carton chicken broth
1-quart carton beef broth
15-ounce can diced tomatoes
1 tablespoon mixed Italian seasoning
16-ounce package fully cooked tiny meatballs, thawed
Salt, pepper
Shaker of Parmesan cheese

    Dunk escarole in water until any sand is is washed away. Roll in a towel to dry it well, then chop it in bite size. Combine broths and tomatoes, bring to a boil and add escarole and Italian seasoning. When escarole is tender, begin dropping in meatballs while keeping soup at a simmer. When everything is heated through, season to taste. Ladle into soup bowls and pass the Parmesan cheese and Italian bread. Serves 6 to 8.
Planning a marina potluck? Janet Groene gives delicious, galley-easy, economical potluck recipes each week at CampAndRVCook.blogspot

Friday, November 13, 2015

Sailing Meals for Boat Cooks

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Pantry Recipe of the Week
(Scroll down to see the Galley Recipe of the Week)
    This recipe needs no fresh ingredients, so it’s ideal for emergencies and long passages.

Cruiser’s Cranberry Coffee Cake
14-ounce can whole berry cranberry sauce
Small can (2/3 cup) evaporated milk
1/3 cup water
1/3 cup canola oil
2 teaspoons lemon extract

½ cup sugar
2 cups flour (white or whole wheat)
2 teaspoons baking powder
½ teaspoon baking soda

1 cup chopped nuts (optional)

Glaze (optional)
    1 cup confectioner’s sugar
    Milk or water
    ½ teaspoon vanilla flavoring

    In a bowl, mash cranberry sauce. Add water, canned milk, oil and flavoring. Mix well. In a bowl or bag mix dry ingredients, then dump into wet ingredients and stir just until evenly moist. Do not over-beat. Fold in nuts if using. Put batter in a greased 9 X 13-inch baking pan and bake at 350 degrees about 40 minutes until firm and springy to the touch. Cool, then drizzle with glaze.
    To make glaze, add very small amounts of water or milk to sugar, stirring to make a thick goo to drizzle over cooked cake.
    Stovetop method: grease a cold, heavy skillet (preferably cast aluminum) and add batter. Cover, place over low-medium heat and bake about 35 minutes, then check for doneness. Bottom and sides will be browned; top will not brown.
    Solar method: Preheat solar oven to 350 degrees and place batter in a greased pan. Bake in hot sun until cake is firm.
    Slow cooker method: Place batter in a greased slow cooker and bake on Low 1 hour or until set. Cake will  be moist and pudding-like. Serve with a spoon, then drizzle with glaze.

Pantry Provision Tip: When planning for the long haul, don’t go by the number of servings claimed on the box or recipe. Hungry crews eat up to double that.

Galley Recipe of the Week
Tex-Mex Rice
    Make a vegetarian dish for your family or serve this colorful side dish with meat from the grill. It’s starch and veggies  in one carnival of color.
4 cups boiling water
2 cups long-grain white or brown rice
15-ounce can whole kernel corn, drained
15-ounce can red beans, drained and rinsed
4-ounce can diced green chilies, well drained
2 tablespoons ground cumin
1 green bell  pepper, seeded and diced
1 red sweet pepper, seeded and diced
Salt, pepper
1 lime, cut in 8 wedges and seeds discarded

Slow Cooker method:  Mix boiling water, rice, corn, beans, chilies and cumin in a slow cooker and cook 1 hour on Low. Stir in red and green peppers and cook another hour on Low. Season to taste and garnish with wedges of fresh lime. Pass the hot sauce. Serves 6 as a main course or 8 to 10 as a side dish.
Stove-top method: Bring water to a boil in a large pot and stir in remaining ingredients. Cover, reduce heat and cook 20-30 minutes until rice is tender. Season to taste.
Solar method: Boil water, stir in remaining ingredients and place in the solar cooker until rice is tender. Season to taste.
    Smart idea: To turn leftover Tex-Mex Rice into another dish, add one beaten egg per cupful of the finish dish and drop by tablespoons in hot vegetable oil to make patties. Brown on both sides until crisp and toasty. Serve as a main dish as is or with salsa,  sauce or gravy. .

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

Bonus Recipe
Single Hander Salmon

    Here’s one for your Emergency file. It’s made from pantry foods you can stow on board for weeks and even months.  The recipe is easily multiplied to serve as many people as necessary. Allow 1 to 1 ½ cups cooked rice plus 1/3 to ½ cup cooked or canned salmon and 1/4 cup sauce per serving. Whole canned salmon has a lot of juice, skin and bones but chunk salmon has almost no waste.

Small can chunk salmon
1 cup water
½ cup rice
A few grinds of pepper
2 tablespoons each orange marmalade and soy sauce
    Drain salmon, saving some or all of the liquid to make up the cup of water. (It’s very salty, so go easy). Bring liquid to a boil and stir in rice and pepper. Cover, reduce heat and cook over very low heat until rice is tender.  Add salmon to heat through. Whisk marmalade and soy sauce and spoon over the dish. Serves 1.