Still on my Galley Basics kick, I looked through some Friends Faves submissions and found this recipe delight from Jenn. I love the name…Boom Boom Sauce. No idea where she came up with this name but it does come with a huge flavour explosion…especially if you make it a few hours, or even a day in advance so the ingredients have a chance to hang out and get to know each other better. So far I’ve tried this as a…
Hi there Galley folks. As we head into the colder days, I’ve been taking stock of some basics in my little land kitchen. I’m not a big fan of frequent shopping trips especially looking ahead to some nasty wintery days when I would much rather be curling up with a good book or binge watching some seasonal faves. Today’s recipe is one of those great to have on hand, perfect for casseroles (especially welcome for Omnia users when it it…
Tis the season folks. And because of the past couple of years that we’ve had, aren’t we all into prepping early for the upcoming ‘hoho’ season? Normally, our decorations would come out no earlier than December 1st. This year. as soon as Remembrance Day was finished (out of respect for my veteran guy and all of those that have served to protect our freedoms, of course), I broke with tradition and started dragging boxes from under our basement stairs…and undertook…
Imagine, if you will, perfectly roasted and lightly spiced cauliflower nestled in a puddle of creamy lemony hummus. Well right here is where imagination becomes reality. I was feeling inspired with my recent creation using Urfa Biber, my latest spice obsession and decided to continue this love story to throw together (almost literally) something plant-based for supper tonight. Here is the link and where I found my urfa biber supply: SUPER YUMMY LEMONY PASTA with CHICK PEAS and SCALLOPS Making…
Good day to you all. I have for you my third and final recipe for using Smothered Cabbage. In case you missed number one and two you can click back for them here SONJA’S KALPUDDING (Swedish Meatloaf) and here HOT and SOUR SMOTHERED CABBAGE and RICE SOUP. So now on to today’s bit of deliciousness…. With another 4 cups of Smothered Cabbage you can create this rather fancy looking tart with very little effort. It makes just enough for a light supper for…
Good day to you my Galley Friends. So nice of you to drop by. I have for you my next recipe using Smothered Cabbage and it’s really a no brainer. Too easy..as in, I basically dumped everything into a pot, simmered a bit, then served a bowl or two of delicious, nicely spiced Asian-style soup for today’s supper. What made it even easier is that I used some leftover cooked rice. In fact, now that I’m getting a bit smarter,…
Thanks to Sonja, one of my Galley friends, I have this delicious submission for Kalpudding, a Swedish meatloaf dish which I am very happy to say, uses 1/3 of my Smothered Cabbage. I do hope you prepared yourself for today’s recipe. If not, get yourself a cabbage and start braising. This was the perfect recipe for using my amazing Omnia stove top oven…also of Swedish origin. It can however be cooked in a traditional land oven but with the Omnia,…
Hi there all you Galley Folks. Fall is definitely in the air these days. It’s dark when I wake in the morning, I now have to put on my slippers when getting out of bed (which is a hard transition for this barefoot gal) and a couple of days I have even started up our little fireplace just to take the chill off the air. My daughter and family have now moved back to their place in the city for…
Hello to you my Galley Friends. Here’s my situation. I’ve been invited to a friend’s place for bison burgers…a friend from Alberta who is a consummate carnivore. A bit of back story…we treated him a while ago to some water buffalo burgers (I made Juicy Lucys) and he wanted to return the favour. I offered to bring a side dish. Offer accepted. Then I thought maybe I could bring some dessert too so I offered peach pie because, thanks to…
A long time ago I ran across an article entitled ‘44 Classic French Meals You Need to Try Before You Die’ so I jumped right in to tackle the list, modifying each one for easier boat galley cooking. Please feel free to scroll through what I was able to accomplish aboard our little 26 foot sailboat with a one-burner alcohol burning stove, a hand pump sink and precious little counter space. You can find them here: 44 Classic French Meals….