Small Galley Recipes Needed

[bljones]

Hi all.
We have a big small boat with a small, small galley.

I am collecting recipes for an upcoming blog post on small galley cooking. I'm looking for recipes that are applicable to those of us who cook with small prep space, an alcohol stove, ice box, and BBQ on the rail.

Thanks for your help!
Bl.

http://docksixchronicles.blogspot.com/

 

[Tim R.]

When we had a smaller boat and lived in a house we would prepare foods at home and use the leftovers when cruising. We also would buy fresh meats and grill them. We got it down to cooking the entire meal on the propane grill; meat, veggies, potato.

We always have spaghetti and sauce on board for emergencies. Also, plenty of canned soups for cold passages.

 

[Peggie Hall HeadMistress]

The key to success in a small galley

Do ALL the prep work at home and bring only the amount you need for the number of people and days. The only thing you should have to do aboard is cook it.

 

[JustDucky]

Black Beans & Rice

2 TBSP olive oil
1 onion, chopped
2 red bell peppers, chopped
2 cloves garlic, minced
1-2 tsp chili powder (to taste)
Salt & Pepper
1 cup brown rice cooked
1 can black beans 14 oz, drained and rinsed
Water

Cook rice separately in water. Heat oil over medium heat, saute onion, peppers and garlic until soft. Stir in chili powder and salt and pepper. Stir in beans and simmer for 5-10 minutes.
Serve over cooked rice. You can also mix the rice right into the beans if you prefer.

 

[PrincessoftheLake]

I'm with Peggy. Do your prep work at home (saves time, space and mess). I make stews and soups that are easy to heat up. There was a thread on here one time about favorite boat recipes but can't recall it right now. The important thing is to keep it simple!

 

[med2463]

Small Galley Recipes

Hi all.
We have a big small boat with a small, small galley.

I am collecting recipes for an upcoming blog post on small galley cooking. I'm looking for recipes that are applicable to those of us who cook with small prep space, an alcohol stove, ice box, and BBQ on the rail.

Thanks for your help!
Bl.

http://docksixchronicles.blogspot.com/

Buy roasted chicken w/2 sides and rolls at groc store for dinner, store in cooler or frig. Next day have chicken sandwiches. Next meal use leftover chicken pieces and put in chicken noodle soup with can of muschrooms. I prefer Bear Creek soups which you can buy at grocery store or online at Amazon or SoupsOnline. I prefer ordering them online because my groc store doesn't carry the small sizes.
http://www.amazon.com/Bear-Creek-Country-Kitchens-4-7-Ounce/dp/B000H27O00

http://www.soupsonline.com/m-47-bear-creek.aspx

The chili mix is great too. I use it with canned ground beef from Brinkman Farms.
http://brinkmanfarms.com/

I also like the other Bear Creek soups because they store well and only need to add water.

 

[Ed A]

Boat shoe stew, put all your leftovers in a pot and bring to a slowboil. drop in an old boat shoe. boill for a long time. serve in small bowls. serve with bread, eating to boat shoe is optional.

 

[Ross]

learn home canning and there is no limit to your cooking. Learn to make quick breads i.e. biscuits and pancakes they can be baked on top of the stove. as can english muffins.

 

[Marc Bergmueller]

Blackened scallops and asparagus.
One pan cooking.
Boil a cup of water in a fry pan. Add fresh asparagus for 30 seconds just to turn bright green. Drain and set aside. Heat 2 tbsp of olive oil smokin hot. While that heats, sprinkle Old Bay Blackening spice on both sides of the scallops. Add to pan. Watch sides of scallop turn opaque about half way up. Flip, add asparagus, finish cooking scallops, turning asparagus, not to burn.
Boat tested, mother aproved.

 

[Marc Bergmueller]

Pick up an oriental stir fry cookbook, Most recipes are one pan and easy. (cat joke deleted)

 

[Bob 04 H260]

Even though we only have a 26 ft boat we enjoy cooking on the boat and will often invite friends on board for a dinner or BBQ instead of doing the entertaining at home.


We have a single burner butane stove and Magma grill. The grill can also be used as a second burner if needed. We often bring a Honda generator and small microwave on a cruise.


I have a number of cook books for sailing, boating, and camping but my fav is “One-Pot Wonders” by James Barber (chef from the TV show Urban Peasant). A great cook and very experienced sailor. More than recipes he gives lots of good advice for cooking great meals on a small boat and making do with what you have.


If you are only doing day sailing or weekends it works to cook everything at home and warm it up on board. We have lived on our boat for months at a time so that was not an option. We are never too far from buying fresh food so we buy ice, meat and fresh vegetables every 5 or 6 days. We try to keep as much stuff out of the cooler as possible, cheese, eggs, ketchup, are all OK left out. We often make our own salad dressing but there are several that can be left out of the cooler after opening.


We had a large ceramic tile cut to fit the top of our Magma grill to make pizza. Use parchment paper and cook the dough on each side first then add the toppings to get a nice crispy crust and nice melted cheese on top.


We often buy smoked pork chops as they keep longer in an ice box, fresh chicken keeps longer if marinated in lemon juice, garlic, olive oil and spices. Canned clams and pasta work well when the fresh meat is gone. Stale bread makes great french toast. The grocery store has packages of rice and beans, pasta in cheese sauce, scalloped potatoes etc. that work well when fresh food is used up and are much better and cheaper than buying freeze dried food at a camping store.


Before heading out on a cruise we provision the boat with all the heavy canned goods, pasta (in zip lock bags), Parmalat milk etc. so we only have to carry the ice and fresh food back to the boat.


A couple of good insulated bags are handy for these trips to the grocery store.


Bob

http://www.amazon.ca/One-Pot-Wonder...eative=383481&linkCode=waf&tag=theurbpea00-20

 

[Steve Dion]

*** WARNING ***

Be very careful on getting Ross started again in cooking on board. I case you do not remember we had a post with about 2,000 replies and most of them were from Ross and Ms. Z! <g>

 

[Jalepeno]

Re: The key to success in a small galley

Find a copy of one of James Barber's cook books.

 

[Ross]

*** WARNING ***

Be very careful on getting Ross started again in cooking on board. I case you do not remember we had a post with about 2,000 replies and most of them were from Ross and Ms. Z! <g>

rather than repeating myself just go looking for the cookoff challenge thread.

 

[FastOlson]

A cookbook for your needs...

http://www.amazon.com/Two-Burner-Gourmet-Cookbook-Cooking/dp/0964373300

This book has been around almost 20 years, and is still helpful.
You might give it a try.

http://www.kathrynfarron.com/gimbaledgourmet/index.html
And then there's Kathy's book and web site. Her books are well reviewed.

L

 

[dscribner]

Our standby is meatball subs. Tasty, freeze the meatballs and sauce in a zip-lock bag and it acts like a cold pack in the ice box. Add bottle of Merlot and a beautiful bride . . . THAT'S a recipe!

Last time we cooked this up, there were a couple of meatballs left so, being frugal, I grapbbed the pan and started to take care of business. Just then, a beautful 40+ footer began to circumnavigate us, looking for an anchoring spot. There was a 20 something fellow on the deck looking down on us, no really. I greeted him and he responded in kind, hardly moving his teeth. Was it pity, spite, or did he not like meatballs? Not sure.They probably had a French chef cooking up something that I can't even pronounce, in a galley bigger than my cockpit!

But, I had a bottle of Merlot . . . . and the beautiful bride . . . . . . . . . . . .

 

[Ross]

There is no shortage of cookbooks for the two burner kitchen/galley. Just google "the two burner cookbook."

 

[WayneH]

On our small boat, the admiral would precook most foods and then put them in vacuum seal bags and FREEZE them. When you go sailing, they supplement your ice by being frozen. Reheat by boiling water in a pan and plop in the bags whole. Open the bags onto your plates and serve. The hot water can be used for hot beverages and to clean up the plates after dinner. We've made week long trips this way and amazed our friends with the meals that came out of our small galley.

 

[sinnettc]

Here's what we did for our San Juan Islands trip last summer: http://dreamdinners.com/main.php?static=howitworks

Actually we do it every month, but for the trip we made a point of ordering items we could do in a skillet or on the BBQ. The only thing I'd do differently is to avoid the really garlicky shrimp we ate the first night in Echo Bay @ Sucia. There's no trash disposal there and by the 3rd day I was glad I had a long bridle for the dink!

 

[Stu Jackson]

That's a pretty good sized galley for any boat between 25 and 35 feet.

Take the junk off the top (coozies and dishwashing liquids) and the perceived space will double in size.