My goodness this month went fast! We’ve been so busy dividing our time amongst getting the boat ready for her spring splash, preparing for guests and tending to getting our new-to-us gardens cleaned up that it’s left little time for anything else. I did take the time though to put together a list of your favourite Galley Kat recipes for the month of May. Simply click on the caption of each image for the recipe link. First way at…
Now before you go all judgey on me and say that real poutine is fries, gravy and cheese curd…period!, I happen to know after living almost twenty years in Frenchland (Quebec) , there are many ways to skin a poutine. A gazillion ways! For me, this whole poutine thing started two years ago when we sailed our boat R.E.D. to the Gaspe area of the Saint Lawrence River from Montreal (sailingred). One of our most memorable stops was Tadoussac where…
What to do when you’re moving and want to clear out some cupboards. You make barbecue sauce. I had one jar of unopened apricot preserves, 4 lonely garlic cloves, and 2″ length of fresh ginger and some golden corn syrup (which I never use any more but has been hanging around forever because unpasteurized honey is now my go to sweetener of choice). A few tablespoons of soya sauce were left in my Bragg Aminos bottle and a slurp of…
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 was one of those ‘show stopper’ dinners. Not at all a gourmet-ish type of meal, made with lowly ground beef and a simple gravy, yet somehow when we sat down to dine and took that first bite….wow! The flavour of the gravy was amazing, the beef patties were surprisingly tender and that I had walked away four hours earlier to do other things made it such a treat. Instead of using a packaged gravy mix, I made my own….
Tonight we felt like eating something that felt clean, something easy. This was one of those winning combination meals when with a little planning I could put this delicious dinner together using only one burner (boat galley in mind of course). The potatoes went on first (recipe for my stove top method here) Then, while the potatoes cooked, I prepared the rub and massaged the salmon to be set aside for about for 20 minutes. Then I chop chopped the salsa…
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…
Got another good one for you Galley Peeps. It’s one of those really versatile Asian-inspired sauces that work well with meats, seafood, fish, with pasta or rice and is far too easy to make and has evolved from many trials to my now ‘tried and true’ formula. Tonight I did the full meal deal and made it fresh, then made some breaded chicken nuggets, braised fresh bok choy and serve with some pressure cooker jasmine rice. I mean, really, three…
I had a big hunger for Huevos Rancheros for breakfast today, so stirred up some quick sauce to serve with. SIMPLE HOMEMADE RANCHERO SAUCE 1/2 cup chopped onion 1 garlic clove, chopped 1 jalapeno, minced (seeds removed for less heat) oil for sautéing 1 tsp ground cumin sea salt and pepper to taste 1-14 oz can diced tomatoes (juice included) Sauté onion and garlic in oil until translucent. Add jalapenos and continue to sauté for another minute or two. Season….
Making aoli is so easy to do. With just a handful of ingredients and an immersion blender you can whip up a wonderful sauce in seconds, to serve with your next fish dinner, use as a sandwich spread or smeared on your burger. BASIL AOLI 1/2 cup loosely packed fresh basil leaves 1 egg 1 tbsp freshly squeezed lemon juice 2 small garlic cloves, chopped 1 tsp sea salt 1/2 cup good quality EVOO Add basil, garlic, egg, lemon juice…