I love kugel, especially the savoury kind. Well, in truth I love anything with pasta and cheese. It’s the ultimate comfort food especially welcomed now that we are heading into some chilly days. I call it my hibernation food. This next recipe was made to be a complete meal with spinach and mushrooms and lots of dairy for protein. I baked it no-oven-galley-style in my stove top Omnia but for you land folks it easily transforms to a more traditional…
Every time I cook with snails I feel kind of fancy for some reason. I don’t know if it’s the French word ‘escargots’ but it sounds very exotic. It’s a surprisingly inexpensive addition to a meal as one little can is more than enough for two of us and because I added them to this very rich mushroom sauce ladled over buttery pasta it became a generous four servings. They make the best tapas (my fave recipe here) and a…
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…
This next recipe was created for a recent recipe competition and I must say I was very pleased with the results. It’s not fancy but it would definitely make the perfect addition to a holiday buffet. It’s economical to make, healthy and super easy. For you land-based Galley Peeps, break out your bundt pan, throw this together and serve with your fave marinara sauce but here in my wishing-to-be-back-on-the-boat galley, it was made in my Omnia stove top oven. And…
This next recipe came about after a long day on the water when all I wanted to do was pour a glass of wine and kick back a bit. You know those days when you ask your significant other what they would like for dinner and all you get is ‘surprise me’. So I poured that wine and thought and came up with a tasty winner. So easy too. Just a few ingredients: quick cooking shrimp, some udon noodles and…
Want an easy dish for your next Meatless Monday? Very budget focused, healthy, made with simple ingredients… …the basics: pumpkin purée, onion and garlic, some greens and seasonings. …the sauce, rich with either cream or a more healthy version with evaporated milk. …all ready in the time it takes to cook your pasta. PUMPKIN RIGATONI Print Author: Galley Kat Ingredients ½ lb uncooked rigatoni 2 tbsp olive oil 1 small onion, chopped (about ¾ cup) 2 garlic cloves, minced…
Remember that extra effort we went through the other day? Of course I haven’t forgotton. Here’s how you can make use of some, but not all, of that rich delicious onion mushroom mixture. I may have been overly creative throwing this together so feel free to add or subtract as you wish. It’s the way I get when I have the base of my meal sitting in front of me. Sometimes it works, sometimes not. This time according to…
“According to the National Pasta Association, it is because of a sharp rise in the amount of noodles eaten at the beginning of the year in an effort to thwart the cold weather that March has been designated Noodle Month. In other words, a steaming bowl of delicious pasta is real comfort food. March is also a month where certain religions give up meat for lent, depending on when Easter falls of course, but rather than changing noodle month to…
Today is a really crappy day weather-wise. Howling winds, pelting rain. Really don’t want to venture out. So going to shop my pantry. Taking stock, I found the remains of my rotisserie chicken, needing some attention 1/2 an onion (still more in the pantry) Captain’s fave ‘designer’ carrots – still crispy and in good shape and 6 parsnips, on the edge of wrinkly, limp and pathetic but still useable. I ripped apart the chicken, reserving the meat, put the bones…
Yup! we are still on the boat. Lots of work remains to be done before haulout and we are remaining onboard until the bitter frigid end. I have removed most of the functional items from the galley: dishes, most seasonings, cutlery and other cooking utensils. What remains are the bare essentials: my favourite cooking pot, my travelling bento boxes and a few odds and ends. Today, a feed of sushi from the local market served as our breakfast/lunch… And for…