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…
I have a super easy and quick two for one recipe post for you today, my Galley Peeps. In truth it’s actually three because I added my recipe for gravy mix which comes in handy if you don’t have real chicken stock on hand. Now that we are off-season country dwellers, I have become very conscious of supporting local enterprises. My latest find is ordering vegetables and meats every two weeks from a nearby farm. They send a list…
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…