Because of where we live, April has yet to be a time when we are on the water. But someday within the next few years there will be an occasion to enjoy some Easter treats onboard. Last year I compromised with my own galley version of something a bit simpler… …and a little green eggs and ham brunch …and then with all the delicious looking recipes for baked hams and scalloped potatoes, I broke down and made a pseudo-traditional Easter…
On good sailing days, breakfast onboard R.E.D. is usually really simple. Getting an early start to catch the best wind is the priority, so quick and dirty – eat, wash up and untie the lines is the way we go. Then there are those days when we like to laze around, when around the crack of noon breakfast has turned into brunch. While Captain is up on deck with his second cup of coffee, wiping off the morning dew or…
Every time I make shepherd’s pie it’s different. That’s the beauty of this dish. Sometimes I use ground up leftover roast beef and gravy, sometimes ground lamb. For our onboard, tiny galley life it’s easier when I use leftovers as I can make extra mashed potatoes one night and use them to top the pie the next night – economy of efforts. Today I decided to go all-out Irish and make the potato topping a mixture of mashed parsnips, potatoes…
I have a REALLY good one for you this morning Galley Peeps. Super easy to throw together… Just a few simple ingredients… Perfect for supper, lunch or breakfast… Serve it straight from the oven… serve it warm… or as I found out while writing this post, directly from the refrigerator bite by delicious bite.. This is complete as is with protein, carbs and vegetables but it’s great served with a crispy green salad. You can also swap out the kale…
Really…meatloaf is meatloaf is meatloaf… but I have to admit this one was really tasty! The addition of spicy Italian sausage meat (mild is fine too) and sun-dried tomatoes turned this every day meal into something special. This makes a a lot – could easily serve 6 hungry sailors so I cooked half in my Omnia Stove Top Oven (keeping with this blog focus) and the other half in a traditional land oven to stash away in the freezer for…
I had some feta cheese staring at me from the refrigerator this morning, a morning when I felt hungry for muffins… It’s been a while since I made muffins, but I am always it seems in a boat galley frame of mind, so out came my Omnia stove top for another creation. Feta screams for something savoury, so I grabbed my last few sun-dried tomatoes, some eggs, ground up a few almonds, a little flour and some seasonings… Mixed it…
My foodie friend from afar – Nagi of the famed Recipe Tin Eats has done it again. This recipe idea is brilliant! All her recipes are, by the way, awesome – all beautifully presented with tasty looking images. But for the purpose of my tiny galley focused blog I choose the ones I can reproduce with limited resources and space. The rest of her recipes I have been stashing away in my favourite Recipe Tin app for future use. Imagine…
It’s time to dig out my Omnia Stove Top Oven and bake up a little something sweet (but not too sweet) to serve with our morning cup of coffee. CHERRY YOGURT ORANGE COFFEE CAKE (Omnia Stove Top Version) 2 cups flour 1/2 cup white sugar plus 1 tbsp divided 2 tsp baking powder 1/2 tsp baking soda 1 cup dried cherries* zest of 1 orange 2 eggs 1/2 cup oil (I used graeseed) 1 cup plain greek yogurt 2…
Dates to this cake is like bananas are to banana bread. They make the most rich, sweet and ever so moist treat. YUMMY DATE CAKE 2 cups pitted dates 2 cups boiling water 1-1/2 tsp baking soda 3/4 cups white sugar 2 tbsp dark brown sugar 2 eggs 1/2 cup unsalted butter, melted 1 tsp Chai spice mix 1/2 tsp sea salt 1-2/3 cups flour Place dates, soda and boiling water into a bowl, cover and set aside for…
This is the perfect time of year to take advantage of root veggies at your local market. And why not put them all in a casserole or as we do, in the stove-top Omnia oven, season, add some milk and cheese for a comforting tasty side dish… …for this I used potatoes, turnip, parsnip, carrot and garlic. …seasoned with fresh rosemary, thyme, sea salt, pepper and a touch of freshly ground nutmeg …which fit perfectly into the Omnia…