We came back from a recent visit to the doctor with orders for one of us (no names will be mentioned) to cut back on white potatoes, white bread, white rice and pasta. A 25% cut back he said. So this Galley Kat got to searching through the recipe data base, the pantry and refrigerator to find options for tonight’s supper. Well!!! Do I ever have a good one to share with you, my Peeps! I found half a cabbage…
Having one of those days. Don’t want to cook. Don’t know what to cook even though I have a well planned database to choose from and a pantry and refrigerator fully stocked. I just DON’T FEEL LIKE COOKING!!! Let’s see what miracle I can pull from the cupboard. Always conscious of a balanced meal…protein, vegetables and some carbohydrates…I find a can of salmon…I find a can of corn…I find some jasmine rice…I find a can of coconut milk. Where’s my…
Encouraged by the delicious results and popularity of his Honey Roast Duck a while ago (recipe here), Francois asked permission to invade my land galley once again and I’m lovin’ it! He cooks (I’ve never had any of his creations that haven’t been super delicious). He cleans up after himself (how could I ever complain about that). Added to that, he’s just an all round great guy and he kills spiders for me. How could a relationship be any more…
Desperately needing some fish. After all the moving stuff and at times not so healthy eating I really felt like something fresh from the sea. Afterall we’re now living just a few paces from St-Margaret’s Bay and some of the freshest harvest from the sea so tonight is the night. Some sautéed veggies… Seasonings and coconut milk… Add the marinated fish… And you’ll be ready to dine. BRAZILLIAN COD FISH STEW Print Author: Galley Kat Serves: 4 servings…
He’s on a roll. Second Captain Cooks in less than a week (his last creation here). This time he made us an incredibly delicious fish dish in my daughter’s kitchen as we are currently homeless and at the time we hadn’t yet found a home for our boat. It is super easy to prepare. Just season the fish well… Prepare the sauce and let it spend a few minutes in the oven. Now that we are back on the water,…
We do love our fish. Haven’t had a lot of luck catching the critters during our summers on the boat but we do dream someday of improving on this skill. When we are lucky enough to get hold of fresh fish it’s a feast aboard. With a little pretending tonight I created this Portuguese dish with some fresh cod found at our local fish market. Starting with some sautéed onions and garlic, the rest was easy. Sliced mini potatoes and…
I made this simple cod dish craving something warming and comforting wishing away those last few days of winter. Originally I’ve made it baked in a conventional oven but realized that it could easily be reproduced in my little Omnia Stove Top. Basic ingredients, readily available. Cod filets poached in milk… …then mixed together with seasonings and mashed potatoes. Baked in individual ramekins it made a belly-warming supper for the two of us served with a side of roasted carrots….
I love the versatility of orzo pasta. It’s one of those comfort foods that goes so well added to soups, salads, casseroles, cooks relatively quickly compared to rice yet gives a similar toothy texture. I’ve used it many times while on the water because one little package goes a long way and takes up so little space. One of my fave recipes I’ll share with you, was from a time before Sea Salt Galley Kat existed: recipe here Today’s recipe…
I have a two-for-one post for you today. Tasty, tangy cod poached in a creamy sauce… …and a crunchy vegetable sauté. Once all my ingredients were collected, I prepared the Brussel sprouts and carrots stir-up then set aside to keep warm. If you, like us, have just one burner to use, you could prepare the sauce before the vegetables, then there would be just the few minutes of poaching before serving. The wonderful creamy lemony fish and the crunchy vegetables…
Tonight we felt like eating something that felt clean, something easy. This was one of those winning combination meals when with a little planning I could put this delicious dinner together using only one burner (boat galley in mind of course). The potatoes went on first (recipe for my stove top method here) Then, while the potatoes cooked, I prepared the rub and massaged the salmon to be set aside for about for 20 minutes. Then I chop chopped the salsa…