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Category: Omnia

THREE CHEESE HASH BROWN CASSEROLE

THREE CHEESE HASH BROWN CASSEROLE

Several months ago I found an interesting post from one of my favourite bloggers, Lindsay of A Pinch of Yum. She had created a recipe for Creamy Cauliflower Sauce which she transformed into a delicious rich-tasting Alfredo-like concoction without the scary calories and fat content.   I made it this summer at home, stashed some in the freezer, and took the rest onboard for an evening meal. For you lucky boaters who have a blender onboard this would be an…

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GRILLED STEAK w/ LEMON BUTTER, SALTED BAKED POTATO & ROASTED GARLIC

GRILLED STEAK w/ LEMON BUTTER, SALTED BAKED POTATO & ROASTED GARLIC

This whole meal was surprisingly simple and so delicious. …surprising because it could have been prepared in the most modest of galleys… Beginning with the ‘baked’ potatoes keep in mind there is no traditional oven in my little galley, or no microwave… …just a little one-burner alcohol stove and one Omnia Oven     Salted Baked Potatoes Scrub and half 2 medium sized potatoes Pour a small amount of EVO into a saucer and rub potato generously with the oil…

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ZUCCHINI FRITTATA

ZUCCHINI FRITTATA

Here’s another Omnia stove-top oven recipe… …this time a good and, as always, easy breakfast/brunch meal onboard or at home…   …because I have such limited space onboard, it makes prepping for a meal a whole lot easier if I first gather all the ingredients together in one place… …it’s important to sauté the zucchini well to reduce as much as possible the water content, otherwise the result will be too wet… …once the egg mixture has been added, run…

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APPLE CRANBERRY CAKE

APPLE CRANBERRY CAKE

Now for something seasonal… I’m thinking apples…cranberries… I don’t eat desserts often… I try as best I can to avoid a lot of sugar in my diet… But it is nice sometimes to have a taste of something sweet after dinner Or as an afternoon snack. In my little galley of one burner, one sink and about six inches of counter space (divided into 2 x 3″ spaces), there is no oven. In anticipation of our first season onboard I…

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