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Author: Kathy Haslam

EASY PINEAPPLE CHICKEN

EASY PINEAPPLE CHICKEN

  Now that our boat has been put snuggly away for the winter months (insert sad face), I am back in our land galley working on some easy recipes to squirrel away. With the use of my little pressure cooker and my stir-fry pan, I came up with this next Asian-inspired dish. An easy supper ready in the time it takes you to cook rice.   EASY PINEAPPLE CHICKEN 1 chicken breast, cut into 1″ pieces 2 cloves garlic, minced…

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NATIONAL SANDWICH DAY 2015

NATIONAL SANDWICH DAY 2015

It’s National Sandwich Day my Galley Peeps and I’m here to offer you a little inspiration… Caprese Sandwich Wrap (your fave salad all wrapped up in a torilla) Cranberry Chickpea Salad Sandwich (so good served with a warming soup) Rueben Sandwich (lots of boat galley attitude here)     Breakfast Burritos (sandwiches made ahead and served for breakfast) Chicken Avocado Grilled Cheese (just looking at that picture makes me want at least two) Waffled Grilled Cheese (really basic but so…

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Of BABY BUBBLES and AVOCADO TOAST

Of BABY BUBBLES and AVOCADO TOAST

This post isn’t so much about the recipe but more about the occasion. …the occasion of my daughter and grandson’s visit. So many adjectives describe this bubble blowing bundle of cuteness but the pictures will speak for themselves. So many adjectives describe my daughter: at the very least, confident, health conscious and organized. She was happy to take over meal prep and I was more than happy to let her. Our leisurely morning meal consisted of her version of Avocado…

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EASY TUNA FRITTATA

EASY TUNA FRITTATA

What can a can of potatoes, a few eggs and a lowly tin of tuna give you? Breakfast for two for two days, that’s what! One of our last of the last meals onboard before our R.E.D. is put to bed for the winter months. …easy to throw together… ….hearty and tasty…   EASY TUNA FRITTATA Stove top version 4 servings click here for GOOP recipe 1-2 tbsp of your favourite cooking oil 1 can of potatoes, drained & chopped 1/2…

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ASIAN DEVILLED EGGS

ASIAN DEVILLED EGGS

    Recently we invited friends for a wonderful end of season sail. ….the very talented lady and her partner… (Shaune Thompson Photography)     I put together a little brunch before departing which included some Gomashio coated boiled eggs. (Gomashio is pan seared sea salt with ground sesame seeds)     Gomashio adds that perfect touch to so many Asian-inspired dishes, that I make up a good sized batch to keep onboard. recipe link for Gomashio      …

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MEXICAN FONDU

MEXICAN FONDU

One of our last suppers on the water for this season, served in my all time favourite manner… finger food with accompanying beverage of choice… AKA !Happy Hour! I made sure it was relatively nutritionally balanced (protein, carbs and vegetables)… Ingredients easily available… Minimal cooking… And so very fun to make…and enjoy… MEXICAN FONDU (at least 4 very generous servings) 1 lb extra lean ground beef (I’ve also used ground turkey and spicy sausage) 8 oz cream cheese 1 large…

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TURKEY QUINOA MEATBALLS

TURKEY QUINOA MEATBALLS

  These little nibbles, packed with protein, make a great happy hour treat…   …just drop each on a boston lettuce leaf and serve with your favourite tomato sauce. …next try them with some pasta, tomato sauce, …some grated Parm… …and a glass of wine, of course… …set the table for two… and you have a tasty and really easy supper.   Use the same mixture, pack it into a baking tin and make a turkey quinoa meatlaof I made…

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R.E.D. TORTELLINI SOUP

R.E.D. TORTELLINI SOUP

Yup! we are still on the boat. Lots of work remains to be done before haulout and we are remaining onboard until the bitter frigid end. I have removed most of the functional items from the galley: dishes, most seasonings, cutlery and other cooking utensils. What remains are the bare essentials: my favourite cooking pot, my travelling bento boxes and a few odds and ends. Today, a feed of sushi from the local market served as our breakfast/lunch… And for…

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ZUPPA TOSCANA

ZUPPA TOSCANA

One of Captain François’ all time favourite soups is Italian Wedding Soup. My version may not be traditional but I love making it because it is so easy to throw together when I don’t feel like cooking… It’s basically the soup base (chicken broth), bits of Italian sausage, some small pasta (acini de pepe or orzo), spinach or other greens, dressed with some Parm. Easy. Then I ran across several copy cat recipes for Zuppa Toscana. Hearty, warming and rich…

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MAKE AHEAD SALAD

MAKE AHEAD SALAD

Recently I came across an interesting blog post from one of my faves Shutterbean She really spoke to the always-oraganized-person-I-wish-I-were-but-never-quite-get-there. What I did take away from the gist of the article was her way of eating more salads. Onboard our boat fresh greens aren’t always available and when we do get a chance to provision veggies the greens are the most fragile to store properly. I routinely sprout to supplement our stock (link to my sprouting antics) but I thought…

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