Now that we’ve moved back to Nova Scotia my son Luke gets to visit us more often. And he’s such a great helper, always asking what he can do to assist. One weekend he spent the time putting together some shelves so I could organize our wee place a bit better. Another time he spent the afternoon with Francois clearing the brush around Duck Pond, our newly discovered eco-system. We knew there was a stream that ran along the side…
I love kugel, especially the savoury kind. Well, in truth I love anything with pasta and cheese. It’s the ultimate comfort food especially welcomed now that we are heading into some chilly days. I call it my hibernation food. This next recipe was made to be a complete meal with spinach and mushrooms and lots of dairy for protein. I baked it no-oven-galley-style in my stove top Omnia but for you land folks it easily transforms to a more traditional…
I wasn’t going to write a blog post about this recipe until Captain gave his review (unbiased of course). It was love at first bite. Sometimes going to that extra effort is worth it to hear the ‘mmmm’s’ and ‘oh-this-is-SO-good’s’ Not that in a traditional galley or land kitchen it would be difficult to put together (basically a cheesed up spiced up white sauce with a chicken filling) but there was the saucepan and the extra bowl to mix the…
I can’t get enough of fresh market tomatoes. Ripe plump so juicy and sweet they make the perfect back drop to any summer meal. Tonight I made this super delicious salad alla caprese style but with the addition of pasta. Any pasta will do but fettuccini was what I had on hand (broken into 2-3″ bits to make eating easier). This one is not too dissimilar to my Ultimate Tomato Salad but the addition of pasta gives it a whole meal step…
Want an easy side dish for your supper tonight? These stuffed mushrooms were super simple to throw together and very tasty . I can even see them made with smaller mushrooms served as an appetizer. I made six for the two of us but the filling could easily have been enough for eight mushrooms. I really over filled them. I spiced up the filling with some dried chilis but other seasoning could have been added. Try tarragon,…
This little breakfast treat was surprisingly easy. I stumbled onto the idea while reading an article about the sous vide method of cooking and wondered why I couldn’t recreate these in my stove top Omnia oven. The water bath method takes one hour of cooking time and since cooking fuel/electricity is at a premium on the boat I thought that surely I can cut that time in half. I laid all my ingredients out on the counter, whipped up…
This next recipe was created for a recent recipe competition and I must say I was very pleased with the results. It’s not fancy but it would definitely make the perfect addition to a holiday buffet. It’s economical to make, healthy and super easy. For you land-based Galley Peeps, break out your bundt pan, throw this together and serve with your fave marinara sauce but here in my wishing-to-be-back-on-the-boat galley, it was made in my Omnia stove top oven. And…
Happy hour aboard R.E.D. today was pretty tasty. VEGAN RICOTTA SPREAD 1 recipe vegan ricotta (find it here) 2-3 tbsp minced sun-dried tomatoes 1tbsp basil oil sea salt freshly ground pepper to taste 1 clove garlic, smashed & minced 2-3 tbsp slivered basil leaves Mix all of the above ingredients together Serve drizzled with extra olive oil & slivered fresh basil leaves and crusty bread. Happy happy hour Galley Peeps!
Let’s make things perfectly clear, I am not (at least for the foreseeable future) not vegan. Captain and I love meat, eggs, oh and the cheese!, fish, seafood…. …most things edible with a face and a mother. …sadly the list of what we love to eat is endless, and what we don’t like? ..nothing comes to mind But… whenever I encounter a great recipe that is vegan, I jump on it! Reduced animal protein reduce cholesterol, is something I am…
I try to keep a small supply of these little rounds of Brie and Camembert onboard because they don’t require refrigeration until opened. Just check the expiry date, discard the box marking each sealed round with the date and type of cheese. Add some crackers or crusty bread, some olives and dried fruit or nuts to the mix and you have instant appetizer should guests stop by unexpectedly. …or.. Knock your entertaining game up several notches with this recipe….