Since we have embarked on our meatless/vegan-ish journey and since putting my request out there for my readers to send in their favourite recipes to challenge me in my little galley, I have received almost exclusively vegan recipes. It would seem that a good number of you are pursuing life with the same mind set as we are…that is…reducing animal protein, eating less meat, while doing our part for the planet. This is really a good thing, so thank you…
I wasn’t going to bother posting this. Grilled steak isn’t news. Nor is salad…although I couldn’t stop digging my fork into this one. Blue cheese and crunchy cabbage…really addictive! Then I realized just how great it is to have in your back pocket of summer recipes. It’s a make ahead kind of meal that you can pack up for a picnic, or take for a weekend camping adventure, or in your RV, or keep in your boat cooler, or…
I’m loving this sandwich/salad combo that was inspired by one of our recent meal delivery recipes. The sweet fig jam, ooy gooy creamy cheese and toasty crispy bread was a sensory delight. Then you have the tangy/sweet-ish salad dressing over fresh greens. But what drove it over the top was the addition of crispy mushrooms that have been tossed, then grilled in parmesan and bread crumbs. Heavenly perfection. Just a few easy steps, beginning with slicing the mushrooms, then tossing…
Finding ways to improve conveniences in our tiny galley is always welcomed and this next recipe is simply brilliant in its simplicity. We love grilled cheese. We enjoy them often. They are easy to throw together, tasty, satisfying and depending what you serve with them or add to them, a complete meal. So what if I tell you that you can make grilled cheese even easier? Mix all of these flavourful ingredients together and keep them in the refrigerator until…
“OH MON DIEU!”…translated….”of all things holy, this was one amazingly delicious sandwich”…and one worthy of bumping all my scheduled posts to have it published today. I am in the midst of preparing a menu for an upcoming cocktail gathering. Just a simple casual affair to bring together a small group of friends for some bubbly, a few nibbles and lots of good cheer. Usually I go a little overboard…emphasis less on the ‘little’ and more on the ‘overboard’. I have…
Although a lot of our meals are vegetarian, even vegan, we are anything but against animal protein. And there are times when I actually crave a good feed of steak. Today is that day. This will make an excellent boat meal once we are back on the water. I even used one of our galley cooking pans to sauté the onions, pepper and mushrooms. Next, a healthy sprinkling of salt and pepper for the beef. And finally a little stir…
This has been all over the internet lately, toasting slices of sweet potato. Always kean for ways to eat more veggies, I was up for trying it. What got my interest though was how I could translate it to a boat recipe. We have no toaster on our boat. There’s just so much that can be fit into the already limited space in the galley plus while not on shore power an electric toaster would be useless. I do have…
You might be thinking ‘oh yeah another meatloaf recipe’. You’re right in that practically everyone has a fave meatloaf recipe. But this post (as with all of my others) is more about versatility for folks like us who spend a whole lot of time in tiny spaces and especially for me as chief Galley Kat, cooking in wee spaces with minimal resources, next to no counter space, a hand pump sink to wash up, a one burner alcohol stove to…
What is it about fluffy white hot dog buns? Certainly not my healthiest choice of breads but when it comes to steamed hot dogs piled with grilled onions or saurkraut and really good mustard they can’t be beat. And for some reason lobster or crab rolls fall into that same something-about-comfort-food-and-childhood-memories category. Here you have it. My little guilty pleasure. ‘Marshmallow’ white bread hot dog buns slathered with butter. All those healthy greens should balance it out. And by the…
MEXICAN FRENCH BREAD PIZZA what you will need for eight 6″ pieces 1 French baguette 2 sausages (I used 1 chorizo and 1 spicy Italian) 1 can refried beans 1 cup chopped tomatoes 1 cup chopped green onions 1 cup sliced black olives 1 cup shredded mozzarella putting together some easy deliciousness Slice baguette lengthwise then cut into 6″ pieces. Depending on the length of the baguette it should give you 8 pieces. Remove sausage from casings and cook breaking…