Digging into my stash of Friend’s Faves submissions, I found this delicious recipe for easy butter chicken from Ginny, using ground chicken made into tender juicy little meatballs, floating in a buttery tasting tomato sauce. The surprise was how buttery it all tasted with only a small amount of butter added at the end. This would be the perfect time to try making the meatballs, blenditarian style. Never heard of it? Well, it’s a great way to cut down on…
Hi all you Galley Peeps. There has been so much going on in our lives at the moment, namely the sale of our sailboat R.E.D. (story here). It’s thrown a curve ball at us that impacts so much of who we are and what we have been doing up to now. Sea Salt Galley Kat was born out of our love for sailing and for me creating recipes that could be reproduced in my teeny tiny boat galley. We are…
Being the frugal Galley Kat that I am, I really really needed to use up the remains of my muffuletta sandwich ingredients ( MUFFULETTA – sandwich of the Cajun Gods) Some deli meat. Some tasty olive salad. Some provolone cheese. And I just happened to have some extra ground chicken that I was using for a little Butter Chicken meatball affair that I’ve been working on. Then someone asked for my Muffuletta bread recipe so I typed that up and posted…
Well this is fun! I put out feelers on my last post to ask my Galley Peeps to challenge me in my teeny tiny kitchen. Calling it my Friends’ Faves series. Barb’s Sweet Potato Soup was a big hit (recipe here). One of my peeps reached out with this awesomely delicious and super easy chicken recipe. Can you re-create this in your stove top oven she asked? Heck yeh! I even went a step further than I usually do and…
Hi there my Galley Peeps. I’m so glad you dropped by for a visit today. I’m cooking up a delicious Korean meal for you. Some very intense spice going on here but it’s all balanced nicely with crunchy cucumber pickles, steamed broccoli, a pile of fluffy basmati rice (I used the brown version this time) all nestled beside some tasty sautéed ground chicken. The Korean spice isn’t really over the top and you can add or subtract the amount…
The discussion we have every year around Christmas time is ‘to stuff’ or ‘not stuff’….the turkey…not our bellies. Stuffing the bird means a wonderfully flavourful result with all those juices infused into the bread crumbs but cooking is longer to make sure you don’t kill your guests and in my opinion, it tends to over-cook the turkey. So this year the decision has been made to ‘not stuff’. Give a cheer for getting one thing made ahead! All the…
Did you think I had fallen down a rabbit hole? Well I sort of did. We’re in the middle of renovating the main bathroom in our little home by the sea. It’s not very big, this bathroom, but when we take stock of what’s being done, it’s not too unlike building a small home. Tiling, electrical, plumbing, some drywall, painting, wall papering, all new fixtures and decor bits. I’m not sure why it has interfered with blogging really because my…
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….
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…
I’m trying out some more low carb recipes this week and am loving this easy cauliflower rice. You grind it in a food processor or use a hand grater, fry it up in a little oil and season. Francois said that when he closed his eyes and tasted it, was almost like eating real rice. One whole cauliflower is more than enough for the two of us so guess what? It freezes really well. I put the extra into a…