A Flexible Provisioning Plan
Date Posted: May 29, 2023
Source: Audrey Stehle

Every cruise, regardless of duration and destination, should start with a provisioning plan and a well-stocked galley that ensures plenty of good food and drink with lots of plans and opportunities to meet and greet other boating friends.  These activities are the true embodiment of the "Good Times Galley."

Every cruising boater knows the importance of a well-fed crew.  Regardless of the duration of your cruise or the boat you cruise aboard, good meals are critical and essential for the health, happiness, and overall well-being of guests and crew.  With careful planning and provisioning, the cook and crew will always be prepared for whatever cruising adventures are encountered along the waterway.

Generally, when provisioning for a cruise, I follow the rule of "Selection Based on Versatility."  Simply put, that means that I develop a basic set of ingredients that our crew and guests will enjoy.  The ingredients must be quick and easy to and flexible enough to be prepared in several ways, depending on the circumstances. 

In presentations at rendezvous', cruising events, boat shows and dockside gatherings over the past few years, I have encouraged boaters—especially the novice—to create their own personal favorite collection of ingredients and develop a plan that allows for the certain level of flexibility.

I have met many cruising boaters who follow a similar plan that works for their needs. Our friends and fellow America's Great Loop Cruisers, Lola and Larry Huggins, are currently on their third Great Loop Cruise aboard Lola Marie, their 47-foot motor yacht.  Lola adheres to a provisioning plan that enables her to invite friends aboard whenever the opportunity arises.  She keeps ingredients for a few of her favorite recipes on hand and says, "Canned chicken is my standby.  I use it in the chicken salad I often serve guests."  

My original basic ingredients list goes back to our sailing days and became a part of nearly every sailing cruise we took. Too often, especially in our sailboat days, our cruise plan changed depending on winds, the weather, crew changes, schedules, equipment failure and many other things.  This flexible plan worked well as a way to feed the crew, regardless of where we ended up. 

I continued to follow this system when we switched to a trawler.  Because of their ease of use, flexibility, eating appeal and their "grab and go" character, these ingredients continue to be favorite menu staples both for cruising and at home.    

GOOD TIMES GALLEY BASIC INGREDIENTS…USED THREE WAYS

  • Lean ground beef
  • Fresh tomatoes
  • Leafy prewashed greens such as baby greens, chopped lettuce or spring mix
  • Shredded cheeses such as Mexican, cheddar and Parmesan 
  • Tortilla or corn chips
  • Sour cream
  • Fresh prepared salsa
  • Taco and spaghetti seasoning in packets
  • Garlic bread
  • Hamburger buns

There are several ways to use these basic ingredients to create different meals, all simple, easy to prepare and fun to eat.  The three suggested options make a good meal possible wherever your cruise takes you.

Option 1:  A Dockside Burger Bar

Prepare and grill burgers.  Serve with sliced tomatoes, lettuce and cheese.  Add buns, mustard, and mayonnaise and use the salsa and chips for snacks or appetizers.  A tub of soft drinks, beer and other beverages will add the finishing touch to this burger.

Option 2:  A Fiesta Taco Salad Bar

Cook the ground beef with taco seasoning.  Serve with a bowl of greens, grated cheese, chopped tomatoes, sour cream, fresh salsa and corn chips.  Just add beer, wine and other beverages and let each guest prepare the salad to their liking.

Option 3: Classic Italian Feast

This is the perfect way to use these ingredients when you can't cook and eat outside.  The ground beef is cooked with purchased spaghetti sauce. The greens and tomato are combined to create a mixed salad.  Simply add hot garlic bread and your beverage of choice for a memorable feast. 

 

TIPS FOR FAST AND FABULOUS CRUISING MEALS

Whether a novice or an experienced boater, the following tips will be helpful as techniques to keep in mind when provisioning.

  1. Create a collection of simple recipes that will work in your galley.  Keep them with your cruise supplies or in the galley.
  2. When you plan your next cruise, choose simple, easy to prepare recipes for entrees, salads, sides and desserts. 
  3. Plan and provision for all meals just in case you don't make it to your favorite dockside café.
  4. Keep the fixings for a few simple recipes on your boat, if possible, to use as standbys.
  5. Select fresh, ready to use fruits and vegetable when you provision.  This cuts down on prep time.
  6. Keep crackers, chips, seasoning packets and other dry ingredients and packaged and canned items in the galley.
  7. Store tea, coffee, crackers, rice and similar dry ingredients in containers with tight-fitting lids.
  8. Purchase high-quality frozen seafood, vegetables, fruits and simple entrees if you have freezer space.

 

GOOD TIMES GALLEY SUPPLY BASICS

Recently, I "cruised" around one of my favorite grocery stores looking for interesting, appealing, prepared, ready to cook and frozen items to add to The Good Times Galley.  Start with some of our suggestions to stock or restock the galley aboard your boat, then add your own favorites as you replenish throughout the boating season. 

Freezer: 

  • Shrimp (either ready to cook or ready to eat), ground beef, chicken or pork cutlets, meatballs (turkey, beef or pork), fruits, vegetables and prepared desserts

Refrigerator:

  • Ready to use fresh fruits and vegetables, such as mixed greens, ready to cook green beans, fresh spinach, sweet and green onions, lettuce, tomato and other salad ingredients
  • Interesting cheeses (Parmesan, Cheddar, blue)
  • Fresh pasta such as tortellini or other filled shapes
  • Salad dressings of choice, chopped garlic

Canned Items:

  • Tuna, chicken, corned beef hash, mustard, mayonnaise,
  • Prepared pasta sauces such as Puttanesca, pink vodka, Florentine, marinara; prepared salsa
  • Dry pasta assortment, such as penne, fusilli, bowties, linguine or fettucine

Basic Items:

  • Bread, spices, seasonings, oils, vinegar, seasoning packets, dried herbs
  • For true ease, look for ready to use fresh greens and vegetables, salsa in tubs, nice dips and spreads, grated cheeses and assorted pastas and many other choices. Prepare simple recipes at home such as our Black Beans with Parsley and Feta that can be used in different ways.

 

GOOD TIMES GALLEY RECIPES

Provisioning for these recipes will start with basic ingredients from the Good Times Galley. By planning, then including extra menus of your choice, you will be prepared for good meals even when your cruise destination changes, and you don't make your original destination or miss the restaurant you included on your cruise plan.

 

GRILLED SHRIMP & ASPARAGUS 

"Frozen shrimp can be used. Thaw and drain either fresh or frozen shrimp well to dry before marinating."

1 1/2 pounds large (20-25 count) shrimp, fresh or frozen

 1 to 1/2 pounds fresh asparagus

 1 small red onion, peeled

1 (10-ounce carton) fresh, ready to eat baby spinach or mixed greens

1 cup small sweet grape or cherry tomatoes, cut into wedges

Olive oil

Purchased vinaigrette dressing of your choice

If using fresh shrimp, peel and devein, leaving tail intact. Rinse lightly.  If using frozen shrimp, thaw following package directions. Place shrimp on paper towel, cover with another towel; drain well and pat dry.  Place shrimp in vinaigrette dressing for up to an hour.

When ready to cook, preheat grill. Brush asparagus spears with olive oil and arrange on preheated grill.  Thread shrimp on skewers. Grill shrimp over medium heat about two or three minutes per side or until opaque. Remove shrimp to a platter and continue grilling asparagus spears until they are tender-crisp.

Combine spinach, sliced red onion and cherry tomatoes.  Toss lightly with desired amount of dressing.  Arrange fresh vegetable mixture on serving plates and top with grilled shrimp and asparagus.  Makes 4 servings.

 

BLACK BEANS WITH PARSLEY & FETA CHEESE

"This is the perfect recipe to make at home and take to the boat.  It stores easily and gets better with standing a few days."

8 cups cooked black beans or 4 cans, drained (such as Progresso)

1 large sweet onion, very finely chopped

½ to ¾ cup finely chopped parsley

½ to ¾ cup crumbled feta cheese*

¼ cup olive oil

½ to ¾ cup freshly squeezed lemon juice, or combo of lemon and lime

Dash of salt

Freshly ground pepper

Combine the drained cooked beans in a large bowl with chopped onion, parsley and feta cheese.  In a small bowl, combine and blend olive oil, lemon juice, salt and pepper.  Pour over beans and other ingredients in large bowl.  Use two large spoons to toss until well mixed.  Let mixture stand 10 or 15 minutes and then taste.  Adjust seasonings as desired by adding more oil, lemon juice, salt or pepper.  I like a lot of lemon so let your taste preference be your guide.  Makes about 10 to 12 cups.   

Recipe Note: Place in a container with a tight-fitting lid and refrigerate. It can be made well in advance and stored covered in refrigerator. Serve as a salad or side dish with grilled chicken, steaks or pork.  Or, it can be lightly mashed and served as a dip with pita wedges or corn chips. It is perfect for a boat meal and keeps well with minimal refrigeration. I have served this many times onboard and it is always a hit.

 

LOLA'S CHICKEN SALAD ON A CROISSANT

"Greek seasoning is the secret ingredient in this salad."

1 (13-ounce) can chunk chicken breast, drained

1 cup sliced white seedless grapes

1/2 cup diced celery Page 5

1/2–1 cup purchased poppy seed dressing (to desired consistency)

2 tablespoons mayonnaise

1/4 to 1/2 teaspoon Cavender's All Purpose Greek Seasoning

Fresh small lettuce leaves, washed and drained

4 medium croissants or small rolls

Place well-drained chicken in medium mixing bowl. Use a fork and your fingers to pull apart and shred. Add sliced grapes and diced celery. In a cup, combine poppy seed dressing, mayonnaise and Greek seasoning. Stir to mix well. Add to chicken mixture and stir to combine.

Cover tightly and refrigerate until ready to serve. When ready to serve, split croissants to open. Top with lettuce leaves and a scoop of chicken salad.  Makes 4 servings.

 

Audrey Stehle has been interested in food and cooking since childhood.  She worked professionally for several appliance manufacturers and food companies and was a food editor for Southern Living Magazine Books, The Virginia Pilot and the Ledger Star as well as other publications and companies. She started boating in the 1970s after moving to Chesapeake, Virginia. She and her husband, Ted, reside in Cincinnati, OH, and are involved with boating through their roles on the Advisory Board of America's Great Loop Cruisers Association.

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