My Happy New Year greeting is a little late, I know. Stuff seems to always get in the way and before I realize it another month has passed. I have been busy though, trying very hard to keep my resolutions and am proud of what has been achieved so far. Decluttering with minimalizing my possessions and consistent exercising tops the list…which is probably why blogging and recipe development have been pushed aside. Curious about how the year went as far…
Hello Galley Folks. I’ve been working on some not-so-meaty dishes for you. I try to strike a balance between animal/fish protein and more plant-based meals at least 3 times each week with a soup or chowder meal thrown into the mix. Plus I know that in a few days we will be so turkey-ed out that we’ll need a little belly break. This very repeatable and shareable dish fits in perfectly with a good comfort food vibe. I used chicken…
No lengthy write-up for this post this time, Galley Peeps. Just to say that my Mom used to make these cookies every year around Christmas time. She made a lot of delicious sweets…at lot! These aren’t by far the fanciest of Mom’s but I can bring back those special memories just by biting into one…all short bread and buttery with a little crunch of corn flakes and if you eat them just right…sort of circular…you can get a taste of…
What, you ask? Are they biscuits or are they rolls or are they muffins? Well in truth they have a bit of an identity crisis. They have a texture similar to dinner rolls but they have no yeast in them….and they are made in a muffin tin. So I named them Biscuit Muffin Rolls. One bowl, one spoon, eight little muffin cups makes for a super easy clean-up too. Don’t you think? I played around with the ingredients, keeping the…
Have you ever heard of the Blenditarian movement? Well then, let me tell you about what it means. A blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.” The Blenditarians have a monthly challenge going on so I created my own submission, a recipe made with spicy local sausage and lots of freshly ground mushrooms. Divide the meaty mixture into four equal portions. Cut each of the two pastry sheets in two. Then…
Our apple trees at R.E.D. by the Sea are finished for the season but there are still lots and lots of great Annapolis Valley apples here in Nova Scotia ready for the picking. So, with guests visiting in the next few days this Galley Kat has been busy…I repeat…busy! ….preparing goodies to welcome them to our little home by the sea. This recipe is not for the diet conscious…I mean, butter and sugar and that’s just the caramel base. Then…
My this month went quickly didn’t it? And here we are again into fall and the beautiful weather that comes with it…and October. October! I barely can remember what happened in September, the days just flew by. I can see by the most viewed recipes that you too are getting into the cooler weather frame of mind with spicey sauces, apple dishes, belly warming chicken and comforting pasta. Simply click on the caption below each image to access the recipes….
When I first made this recipe, we were on the boat and I kind of just dumped everything into the pan, plunked the cheese on top and cooked it in my Omnia stove top oven. It was delicious but not terribly pretty. Notice how I tried to dress it up with a little basil? It did the trick as far as a healthy, easy and tasty boat dish but we are expecting more visitors soon at our little home by…
I have a real mixed bag of most searched for recipes for you this month. Simply click on the caption below each image to access the recipe. Top pick and one of our own favourites too, Greek Lamb Stew. Greek Lamb Stew This Peach Bread Pudding came in at a close second and very timely with fresh local peaches hitting the garden stands and farmers’ markets. Canned peaches works really well too. I always pack away at least…
Now that we live by the sea and not on the boat for the summer I get to spread out when I cook in our land galley. Spread out AND use more than one pot – a real luxury. Most of the onbaord eating is made ahead then reheated or I enlist the help of ‘he who cooks’ to fire up the back-of-the-boat grill. I also now have a little vegetable garden, a huge step up from my boat…