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Category: Omnia

PUMPKIN SPINACH FRITTATA

PUMPKIN SPINACH FRITTATA

Even though we are sadly reaching the end of our Canadian boating season, I do still get excited about the wonderful Fall finds at the farmers’ market that I can bring onboard for our last few meals… …my latest acquisition – these Baby Boo Pumpkins…   …just perfect for concocting a delicious nutritious breakfast fritatta… Keeping with this blog focus, I made this dish in my stove top Omnia Oven and cooked the pumpkin (cut in half and seeds scooped…

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CHERRY COBBLER DUMP CAKE

CHERRY COBBLER DUMP CAKE

It has been a while since I made a dessert onboard R.E.D. but there was a can of bing cherries just begging to be used for something sweet. Some butter, sugar and flour… some seasonings that paired well with cherries… My trusty Omnia stove top oven… and Voilà! Dessert on a boat!   CHERRY COBBLER DUMP CAKE 2 cups flour 1 cup sugar 1-1/2 tsp baking powser 1/2 tsp salt 1/2 cup butter, melted 1 cup milk 1 tsp vanilla…

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BLUEBERRY BREAKFAST CAKE

BLUEBERRY BREAKFAST CAKE

I’m in my cook once eat a few times mode today because sometimes this Galley Kat would rather just enjoy her morning coffee with no cooking involved. I brought a couple of baggies of the dry ingredients to make this breakfast cake onboard this summer using my Bisquick clone recipe as a base. All I have to do is add the eggs and milk and some fresh fruit.   BLUEBERRY BREAKFAST CAKE 2 1/4 cups Bisquick clone mix 1/3 cup…

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STOVE TOP CORNBREAD

STOVE TOP CORNBREAD

Time to bring out Galley Kat’s little stove top Omnia oven…   I brought the dry ingredients for the cornbread onboard and just added the rest…   …25 minutes later… …we enjoyed some yummy cornbread with maple syrup…   …kept the Captain well fueled for a relaxed 2-hour sail… …using auto-pilot… STOVE TOP CORNBREAD 1 cup cornmeal 3/4 cup flour 1 tbps sugar 1-1/2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 2 eggs 6 tbsp melted butter…

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CHEESE and CORN SOUFFLÉ #10 – 44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE

CHEESE and CORN SOUFFLÉ #10 – 44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE

While we are waiting for R.E.D. (our boat) to ‘splash’ , I figured I might as well get back to working my way through these 44 Classic French Meals I need to modify for my galley… This next one will be a challenge… Soufflés are tricky in the best of conditions (they can fall) …and we don’t have an oven onboard. So out comes my trusty Omnia Stove Top Oven… #10 CHEESE & CORN SOUFFLÉ 1/4 cup finely grated Parmesan…

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HAM and SCALLOPED POTATO CASSEROLE

HAM and SCALLOPED POTATO CASSEROLE

WHEN EASTER HAS PASSED… All this talk about baked hams and scalloped potatoes has left me craving Easter food. Not those chocolate eggs but the real food of which childhood memories are made. I’m talking about rich creamy scalloped potatoes.. I don’t have my Mom’s recipe but I do remember that she used to also make the best new potatoes in a creamy parsley sauce. So I’m adding parsley. I’m not sure if she added cheese to her sauce –…

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BLACKBERRY LEMON ‘MUFFIN’ CAKE

BLACKBERRY LEMON ‘MUFFIN’ CAKE

  No oven…no problem… not when I have my stove top Omnia Oven onboard… Had a hunger for a little something sweet for breakfast this morning… …a little something sweet with some aged cheddar… …not too sweet though, and look at all those yummy blackberries… BLACKBERRY LEMON ‘MUFFIN’ CAKE (‘muffin’ because this is my muffin recipe of course) You can half the recipe to make 12 muffins 3 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 1 cup…

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44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE – #8

44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE – #8

This next recipe is a standard… classic comfort food… and, of course, an easy fix up for the simplest of galleys… My Mom made it using up leftovers from Sunday’s roast beef dinner. I in turn made it for my kids so my recipe usually included ‘hiding’ lots of veggies in the mix. The classic version uses mainly onions, garlic and sometimes corn. Regardless…add…subtract… the end result is pure tasty memories of childhood…. sometimes called Cottage PIe… sometimes – Shepherd’s…

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BOSTON BROWN BREAD

BOSTON BROWN BREAD

My bread quest continues… This time a dense nutrient-packed creation… …the batter fits perfectly in the Omnia pan… …Voilà! BREAD!!!… BOSTON BROWN BREAD (stove top version) 2 cups whole wheat flour 1 cup white flour 2/3 cups brown sugar (firmly packed) 2 tsp baking soda 1 tsp sea salt 1/4 cup molasses 2 cups butter milk Whisk flour, sugar, soda & salt together to blend. Stir in milk & molasses just until incorporated. Heat Omnia base on high for 5…

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STOVE TOP PEANUT BUTTER COOKIES

STOVE TOP PEANUT BUTTER COOKIES

Cookies without an oven?? Why not?…. So let’s see what this little Omnia Stove Top Oven can do… PEANUT BUTTER COOKIES ½ cup unsalted butter, room temperature ½ cup sugar ½ cup brown sugar 1 egg 1 teaspoon vanilla extract ½ cup peanut butter (my choice is always chunky) 1 ½ cups all purpose flour 1 teaspoon baking soda ¼ teaspoon salt Beat butter and sugars until light and fluffy (Yay! more boat muscles) Beat in egg and vanilla Stir…

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