Let's Eat on the Boat With These Easy Recipes

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 You don't even need a galley to create a quickie dip that is low fat and goes with anything. Stir salsa into plain Greek yogurt to taste and season further if you wish.




 Pantry Recipe of the Week
    If  galley has no blender or food processor, baby foods provide the pureed ingredients that add nutrition, color and taste to a recipe. Now that baby foods are available in pouches, they are easier and lighter to stock in your pantry. Watch use-by dates but do add these healthful purees to your recipe repertoire .

Crusty Salmon Cakes
15-ounce can salmon
1 tablespoon dried onion bits
4-ounce pouch of baby food carrot blend
Freshly ground pepper
½ teaspoon dried thyme
1 egg or the equivalent in reconstituted powdered egg
Instant potato flakes
Bread crumbs
Vegetable oil for frying

    Put the salmon and its juice in a bowl with the onion bits. Remove salmon skin if you wish. Mash the salmon, bones and all, as finely as possible. Let stand a few minutes while onions soften. Stir in baby food, pepper, thyme and egg. Stir in only enough potato flakes to make a thick dough. Form into patties, dip lightly in bread crumbs and fry until crispy. Makes 4 to 6 patties.

    If you’re a cruising sailor you may be interested in the case history of a sailor who house sits or travels by RV as part of her wandering lifestyle. See http://www.SoloWomanRV.blogspot.com

Galley Recipe of the Week
Icebox Cookie Pie
    We’re guessing you’ll make this recipe  time and again because it’s different each time depending on the different cookies and fruits you use. It does need chilling, so forget this one if you don't have a reefer. 
 
About 20 to 30 plain cookies, depending on size
8-ounce brick of cream cheese
1/4 cup cream or evaporated milk
1/3 to ½ cup sugar
1-quart tub of whipped topping, thawed
1 pint blueberries, cut-up fresh strawberries or sliced kiwi fruit

    Spray a 9-inch pie dish and arrange a layer of cookies on the bottom. Gaps are OK.  Cut some cookies in half and arrange cut side down around the rim. Set aside.
    Let cream cheese soften at “room” temperature or in the microwave and stir in sugar and cream. Fold in whipped topping. Spread some of the mixture over the cookies and dot with fruit.  Add another layer of cookies, more of the cream cheese mixture and more fruit.  Cover tightly with plastic wrap and chill at least six hours. Garnish with more fruit if you wish and serve in wedges. Serves 6. 

See more of Janet Groene's  simple, galley-ready recipes at Camp And RV Cook. 

Sailing into New and Exciting Boat Recipes

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 photo copyright Janet Groene

Let's go boating in Canada!










Pantry Recipe of the Week*

Chicken Scrapple
    When you’ve living on stowed foods your teeth may cry out for something crisp and crunchy. That’s where this dish comes in. It can be served with a gravy or sauce or just as it comes from the skillet.
* Our weekly recipe that uses only stowed ingredients
3 cups water*
3 teaspoons chicken bouillon or base
2 to 3 tablespoons dried onion bits
1 cup cornmeal
Dash nutmeg, cayenne pepper , sage (optional)
10-ounce can of chunk chicken broken up into shreds
Flour
Vegetable oil for frying

    Bring 2 cups water to a boil and dissolve bouillon. Stir in onion bits. Stir cornmeal into the other cup of cold water and  briskly stir into boiling broth. Stir over low heat until it thickens. Stir in herbs and chicken, cover and cook over very low heat for 10 minutes more. Put mixture in a greased loaf pan or other mold and chill until firm.
    When scrapple is firm, slice into 10 portions. Dip in flour and fry on both sides in hot vegetable oil until it’s crispy. Serve hot. Serves 5.
* Including any juice from the chicken.

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

Galley Recipe of the Week

Tofu Pancakes with Dill Sauce
    This vegetarian main dish makes a light supper and it’s also ideal for brunch. The pancakes themselves should be bland to take full advantage of a tangy sauce.

2 cups milk
1 egg
2 cups biscuit mix or gluten-free biscuit mix
16-ounce brick of firm tofu, diced
16-ounce carton of plain yogurt
1 tablespoon dried dillweed
Salt and freshly ground pepper to taste
    In a bowl whisk milk and egg, then stir in biscuit mix to make a thick batter. Fold in tofu and fry as for pancakes. Whisk dillweed into yogurt, season to taste and pass as a sauce for the pancakes. Serves 4 to 6.

   

Sailors Love Good Meals

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photo copyright Gordon Groene




Try an exciting new place to sail and scuba. Where is Malta? Click here





Pantry Recipe of the Week
    Stock your lockers with ingredients for recipes that require no fresh food. You probably have some fresh ingredients on board, but our recipes allow the prudent provisioner to have complete meals available in emergencies.

Succotash Pie
16-ounce canned ham, diced
15-ounce can lima beans with juice
15-ounce can cream style corn
2 tablespoons dried onion bits
1/4 of a 16-ounce package of process American cheese (e.g. Velveeta)*
1 tablespoon Worcestershire sauce
1 cup biscuit mix
½ teaspoon dried thyme
½ cup cornmeal
Small can evaporated milk (2/3 cup)
    In a large, nonstick skillet mix ham, limas, corn, onion bits, diced cheese and Worcestershire sauce.
    In a bowl mix biscuit mix, thyme and cornmeal. Add evaporated milk to make a thick dough. Heat ham mixture to a steady simmer. Drop dough by teaspoons. Cover and cook over low heat 20 minutes or until dumplings are firm.  (They won't be brown).  Serves 6.
    Oven method: Mix ham mixture in a greased baking dish.  Bake 10 minutes to heat mixture. Dot with dough and bake 15 to 20 minutes or until dumplings are golden. 
* This cheese comes in a box and is shelf stable. Watch use-by dates.

Galley tip of the week: Provision with the low-sodium pack where possible. Processed foods are usually over-salted. Combining them results in overload. 

Having a party on your boat, at the marina or in your yacht club? Make it more festive with a shipload of nautical balloons. 

Galley Recipe of the Week
Blender Bean Pie
    Your crew will never guess what’s in this pie. It’s substantial enough for a main dish for sweets lovers and it’s bracing snack to leave out for the night watch. If you don't have a blender on board, mash beans  and milk as fine as possible with a potato masher. (Click to see the recommended type.) Filling won't be as smooth but will be tasty. 

Just for fun, fly a flag that proclaims that you have your dog on board. 
 
2 refrigerated pie pastries
 2 cans, 15 ounces each, baked beans
1/4  of a stick of butter
3 eggs
2 cups milk
2 teaspoons fine quality Saigon cinnamon
½ to 1 cup sugar
2 teaspoons vanilla extract

    Unroll pie crusts and line two 9-inch pie pans. Flute edges.
   Puree beans in a blender with one cup of the milk until smooth.  Put eggs in a bowl and whisk them until smooth, then add bean mixture and other ingredients.
    Whisk until well blended. Pour into crusts and bake 30 to 45 minutes at 350 degrees until filling is set and crust is golden.

Sailors Love Great Meals

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Pantry Recipe of the Week
    Stock your lockers with ingredients needed for recipes that require no fresh food. You probably have some fresh ingredients on board, but the prudent provisioner can always have a balanced meal on board with our recipes. 

Succotash Pie
16-ounce canned ham, diced
15-ounce can lima beans with juice
15-ounce can cream style corn
2 tablespoons dried onion bits
1/4 package of process American cheese (e.g. Velveeta)
1 tablespoon Worcestershire sauce
1 cup biscuit mix
½ teaspoon dried thyme
½ cup cornmeal
Small can evaporated milk (2/3 cup)
    In a large, nonstick skillet mix ham, limas, corn, onion bits, diced cheese and Worcestershire sauce.
    In a bowl mix biscuit mix, thyme and cornmeal. Add evaporated milk to make a thick dough. Heat ham mixture to a steady simmer. Drop dough by teaspoons. Cover and cook over low heat 20 minutes or until dumplings are firm.  Serves 6.
    Oven method: Mix ham mixture in a greased baking dish. Dot with dough and bake 20 minutes or until dumplings are golden.

Galley tip of the week: Provision with the low-sodium pack where possible. Processed foods are usually over-salted. Combining them results in overload.


Galley Recipe of the Week
Blender Bean Pie
    Your crew will never guess what’s in this pie. It’s substantial enough for a main dish for sweets lovers and it’s bracing snack to leave out for the night watch.
.
2 refrigerated pie pastries
28-ounce can of baked beans
1/4 stick of butter
3 eggs
2 cups milk
2 teaspoons cinnamon
½ to 1 cup sugar
2 teaspoons vanilla extract
    Unroll pie crusts and line two 9-inch pie pans. Flute edges.
    If beans have pork in them, remove and discard it. Puree beans in a blender with one cup of the milk until smooth.  Put eggs in a bowl and whisk them until smooth, then add bean mixture and other ingredients.
    Whisk until well blended. Pour into crusts and bake 30 to 45 minutes at 375 degrees until filling is set and crust is golden.

Easy Recipes for Sailors, Boaters, Houseboaters

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photo copyright Janet Groene

Sunset watching at Mallory Docks, Key West








Planning to cruise Europe? New in the If You Were Me series of travel books for children is If You Were Me and Lived in France.  Perfect for bedtime reading to children Pre-K to age 8, the books tell children how children live in other nations.

Pantry Recipe of the Week
 It's our goal to develop a new recipe each week for 100% shelf stable foods. Save them for emergencies, let them help with your provisioning or use them often as a way of rotating food supplies. Food is the best insurance you can have on board.

Creamy Ham and Gringo Greens

2 cans, 5 ounces each, chunk ham
3 tablespoons dried onion bits
1 tablespoon vegetable oil
1/4 cup sherry wine, water or juice from one of the canned vegetables.
7.5-ounce can of heavy cream
15-ounce can peas, drained
15-ounce can whole green beans, drained
1 to ½ cups garlic croutons (watch use-by dates)
Dried mint (optional)

    Pour juice off ham into a small cup to soak onion bits 10 to 30 minutes. Heat oil in a large skillet and sizzle ham to brown it and break it up. Gradually stir in onion and add sherry or other liquid. Cover, reduce heat and cook 5 to 10 minutes to soften onion. Stir in cream over medium heat until a smooth sauce forms. Fold in peas and green beans over low heat until heated through. Fold in croutons and serve at once. Sprinkle lightly with dried mint if you wish. Serves 3 to 4. 
      Cook's note: Don't add croutons until just before serving. 

See Janet Groene’s homemade snack recipes at Create A Gorp. Fine-tune ingredients to your personal diet needs, then package in snack bags by the cup of half cup for portion control.
Galley Recipe of the Week

Mango Garbanzo Salad
    The mango can be fresh, frozen or canned, or substitute diced peaches. Garbanzos are also called cici or chickpeas. Serve this whole-meal salad on a bed of lettuce with crackers or rolls on the side.
1 ½ cups diced mango
2 cans, 15 ounces each, garbanzos
8-ounce carton lemon or mango yogurt
2 tablespoons mango chutney
1 tablespoon lemon or lime juice
1 teaspoon dried cilantro
2 ribs celery, thinly sliced
Shredded lettuce
About ½ cup slivered almonds
    Drain mango. Rinse and drain garbanzos. In a bowl mix yogurt, chutney and juice with dried cilantro. Make beds of lettuce on four plates. Fold mango, celery and garbanzos into the yogurt mixture and spoon atop lettuce. Sprinkle with slivered almonds and serve at once as a cold main dish for lunch or a light supper.
    See more of Janet Groene’s galley-ready recipes at CampAnd RVCook.

Cook Smart on Board Your Boat

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Let's take the kids and go cruising







Pantry Recipe of the Week
Each week we present a recipe that requires no fresh foods. Such recipes can be lifesavers when you're voyaging, stranded, broke or otherwise living on foods you wisely stored away.

Tuna Verde
2 cans, 5 ounces each, tuna
4-ounce can sliced mushrooms
1 tablespoon dried green pepper bits
1 tablespoon dried celery bits
2 tablespoons diced dried onion bits
1 tablespoon olive oil
½ teaspoon curry powder
10-ounce can of condensed cream of asparagus soup
Cooked rice, noodles, mashed potato or what have you

    Drain the tuna and mushrooms into a small bowl and soak the dried vegetables in the liquid 10 to 15 minutes. Drain vegetables and discard liquid. In a saucepan heat olive oil and stir in curry powder, then the mushrooms and vegetables. Add tuna and stir-fry to break it up. Stir in condensed soup, cover, reduce heat and cook until heated through and dried vegetables are soft.  Adjust seasonings. Spoon over rice, noodles or the starch of your choice.

See more of Janet Groene’s galley-ready recipes at Camp And RV Cook.

Galley Recipe of the Week
Salmon Steaks in Red Wine
    Give a whole new complexion to salmon steaks with the blush of red wine
 
4 salmon steaks
About 1/4 cup flour
Salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
Medium red onion, finely diced
½ cup dry red wine such as Burgundy
    Dip salmon steaks lightly in a mixture of the flour, salt and pepper. Set aside.  Discard excess flour mixture.
    Melt butter and oil together in skillet, and sizzle red onion until it’s limp. Push onion aside and brown salmon on both sides, adding a little more butter or oil if needed. Pour red wine over salmon steaks, bring to a boil over high heat, and turn over salmon once or twice while wine boils away and a glaze is formed.   Serves 4. 

Kids on board? Janet Groene travels with Kevin, a teddy bear who works with the Geography Education Committee of the Society of American Travel Writers. He reports to children on what he learned during his travels. See Kevin T. Bear.
 

Let's Cook in the Boat Galley

blog protected by US and international copyright. For permissions or to ask about advertising on Groene blogs email HosterPoster@live.com

photo copyright Gordon Groene

 Power boat, sailboat, houseboat or canal boat, everybody eats so let's get cooking!










Pantry Recipe of the Week
    Whether you are provisioning your boat or prepping for the next flood or ice storm, it’s wise to have a pantry filled with shelf-stable foods and recipes to make the best of them. Come back each week for a new recipe that requires no fresh ingredients.
Brazil Nut Rice Pilaf
    Watch expiration dates on nuts because they can get rancid. Dates may vary for shelled and unshelled nuts. This dish can be served as a vegan/vegetarian main dish or a side dish with meat or fish. The rice can be brown or white, cooked from scratch or from a ready-serve pouch.

1 packet orange or lemon-lime Emergen-C
½ cup water
2 tablespoons dried onion bits
½ cup golden raisins
1 cup (or more if this is to be a main dish) chopped Brazil nuts
3 cups cooked rice, preferably organic
2 tablespoons vegetable oil
½ teaspoon each celery salt and crumbled, dried rosemary
    Dissolve Emergen-C in the half cup of water and soak the raisins and onion bits.
In a large skillet*, heat oil and frazzle nuts until they are fragrant. Stir in rice, celery salt and rosemary to heat through. Stir in soaked onion and raisins with any remaining water. Cover and cook over low heat until everything is heated through. Serves 6 as a side dish, 3 to 4 as a main dish.  


*This lifetime stainless steel skillet is handsome enough to go from stove to table.

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

Do you like to keep a pocketful of comforting snacks when you’re on night watch or spending long hours on the flybridge? See recipes for healthy, homemade gorp, some sweet and some savory.

Galley Recipe of the Week

Lentils Burgundy
Large onion, diced
2 tablespoons vegetable oil
14.5-ounce can of carrots, well drained
2 cans condensed lentil soup
1 soup can water
1 cup dry red wine such as Burgundy
1 packet real  bacon bits or vegetarian "bacon" bits
1 bay leaf
½ teaspoon each dried thyme and dried marjoram
1/4 cup raw rice
1/2 cup bread crumbs
1/4 stick butter
    Stir-fry the onion in hot oil. When it’s limp, stir in carrots to brown them. Stir in soup, water, wine, bacon bits and herbs. Bring to a boil, stir in rice, cover and cook over low heat 20 minutes or until rice is tender. In a small skillet, brown bread crumbs in butter and sprinkle over each portion. Serves 4 to 6.
    Pressure cooker method: Brown onion in hot oil in a pressure cooker*, adding carrots. Add soup, water, wine, bacon bits, seasonings and rice. Bring to full pressure, then remove from the burner until pressure returns to normal. Sprinkle with buttered bread crumbs. 
* I like the 6-quart size for almost every pressure cooker need  in my galley, and stainless steel for durability at sea.

    Kids on board?  Order the first of a new series of children’s books for travelers. Colorfully illustrated, If You Were Me and Lived in Mexico is by award-winning author Carole P. Roman. Her books are suitable for reading to kids pre-K to age 8. Yet to come are books on Kenya, Norway, South Korea, France and other nations. Each explains how children live, celebrate and eat in their home countries.