Site Updated:
December 30, 2013

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at




They say: "Eat it in January to be guaranteed good luck throughout the entire New Year!"

Canned peas and pouch rice make it a snap in even the smallest galley.

Medium green bell pepper, seeded and diced
2 tablespoons vegetable oil or bacon fat
2 teaspoons minced garlic
2 cans, 15 ounces each, black-eyed peas
2 to 3 cups ready-to-eat rice
Salt, pepper to taste
 Sherry (optional)
Hot sauce (optional)

In a saucepan sizzle pepper and garlic in hot oil until they are limp. Stir in undrained peas to heat through, then fold in rice. Heat over low burner and season to taste. Splash each serving with a little sherry if you like. Pass the hot sauce.

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

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter 


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