Just because I’m not a football fan (oh the shame!) doesn’t mean I can’t offer you something yummy to nosh on during this year’s big game. Just throw meat and all into a big bowl, dive in with both hands (properly washed of course) and squish all of those aromatic ingredients together. Serve warm with some tzatziki for dipping and a side salad. An icy crisp beer rounds off the presentaion. I’ve added a recipe for a quick Greek Salad…
Remember Francois’ duck-in-a-bag post from several days ago? (recipe link here in case you missed it) WELL!….I stripped that baby of it’s meat, then plopped the carcass, seasonings and veggies into my slow cooker and boiled the bejesus out of it for 18 hours. Then I carefully pulled the remains of juicy bits of meat from the bones. It’s surprising what I harvested…enough meat for 2 more meals and 8 cups of bone broth. Frugal little Galley Kat! So for…
Technically this recipe doesn’t fit my simple boat recipe criteria. Yes, it was simple but it does require an oven of which I have none onboard. But….when my man says he wants to cook a duck and the results are so freakin’ delicious I felt I needed to share it with you all. There is a possibility that it could be cooked in a similar fashion tented with foil on a barbecue but we haven’t tried that yet so conventional…
Time to add a little heat to the galley today. Another chilly rainy day and I have a good book to curl up with. No time to be messing around with time consuming meals. Six chicken thighs and a handful of vegetables, some olives and lemon for a Mediterranean flair and we had a tasty meal in a little over one-half hour. Being the frugal Galley Kat that I am, I shredded the remaining two thighs, dumped them back into…
I wasn’t going to write a blog post about this recipe until Captain gave his review (unbiased of course). It was love at first bite. Sometimes going to that extra effort is worth it to hear the ‘mmmm’s’ and ‘oh-this-is-SO-good’s’ Not that in a traditional galley or land kitchen it would be difficult to put together (basically a cheesed up spiced up white sauce with a chicken filling) but there was the saucepan and the extra bowl to mix the…
With all that’s been going on (condo selling and spring boat stuff) we probably haven’t been eating as well as we should. Stopping to pick up some fast food breakfast in the morning so we don’t mess up the kitchen for home showings and frozen pizza for supper (no excuse there., just didn’t feel like cooking). Could be partly the reason for all the colds/flu/pneumonia/bronchitis, three rounds of antibiotics and trips to the doctor the past five months. And for…
More and more I’m appreciating the beauty of using my pressure cooker. A little sauté time and one minute under pressure and bang we were ready to eat. In fact, it took less time than making the sweet and sour sauce and that took just five minutes. I kept half the cabbage slaw to add after pressure to give a little extra crunch to the mixture. We do love egg rolls but that we could enjoy these minus the extra…
This recipe is one of those zero-stress-company’s-coming kind of dinners. We have our condo up for sale and in the midst of making sure everything was clean and neat we also were expecting dinner guests, and on top of that we had scheduled three showings back to back just before guests were to arrive. So I can confirm first hand that this meal was indeed zero-stress-company’s-coming and in spite of everything, was a huge success. Normally I try to have…
When I made pork carnitas the other day, we loved it so much that I felt I had to share the joy with my daughter. Well, even though I said she could make it with ‘happy pork’ (her words for free range, no hormone etc etc), she politely responded with a firm ‘no thank you’ but couldn’t I make it with happy chicken?. So thanks to my little darling I can now say with certainty that these are just as…
Chicken Marabella is a delicious dish. Served hot or cold it’s that perfect ‘company’s coming meal’. So full of rich flavours but the ‘real’ recipe does take some time to put together. You can read a little about its origins here. I thought why not see if I could capture the same wonderful taste using a pressure cooker. Success! Imagine this much richness in just 10 minutes of cooking time. Each juicy morsel of chicken tasted as though it had…