Fresh is the name of the game here in the galley today. Our local market just got in some fresh (never before frozen, or soaked in sodium tripolyphosphate) Digby scallops all plump and juicy. Some green tomatoes and farm fresh corn on the cob came together to produce our supper tonight. I was feeling a little oink-ish and bought a whole pound of the little sea jewels planning on serving them as a main course although you could easily get…
Grilling time folks and this rather tasty meal could never be easier. Just gather all your ingredients together. Divide amongst four sheets of foil and season liberally. The limiting ingredient is the potatoes (depending on the size), so when they are done the rest will be fully cooked, about 20-30 minutes and the corn was so juicy and tender it didn’t even need added butter. These would make a great camp fire meal shared with friends. We made four packets…
It’s been far too long since I did a Captain Cooks post and what better way to kick off summer than with one of his yummy grilling recipes. This one is so easy and the best part for she-who-is-in-charge-of-the-galley is there were so few dishes to wash up after…just one serving bowl, our dinner plates, forks and knives. Oh, and Captain’s wine glass. Can’t flip without a sip. The quantity of veggies and shrimp depends entirely on your appetite but…
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…
Now that the weather is improving…slowly…but any improvement is welcomed… I’m beginning to make plans for summer boat life. This means easy quick meals, prepared with simple fresh ingredients. Tonight’s meal was one of those winners…so much so that although I made enough for two servings we both wished we could have gone back for seconds. Onions and lots of garlic sent wafts of intoxicating aromas through my land galley. Fresh tomatoes and lots of parsley topped off the base…
I made these delicious little morsels for a recent cocktail-with-friends evening. SO GOOD!…and so easy! I was so caught up in the preparations that I totally forgot to take more pictures. Maybe one was all I needed. Look at those succulent pink creatures bubbling in that tasty beer butter sauce. I made them in advance then gently heated just prior to serving to take the chill off a bit. Grab some cocktail forks or tooth picks and pass them with…
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…
In keeping with our Whole30 reset, I made a typical pasta dish for tonight’s dinner using spaghetti squash to replace the ‘forbidden for now’ grain, and since spaghetti squash is rather bland on its own, I spiced it up with some very zesty grilled shrimp and lots of garlic. I also omitted the Parmesan as per Whole30 regs but it would have added another layer of flavour. Another thing I learned about spaghetti squash is that to get the longest…
This is the second of two new recipes I wanted to try out for an upcoming cocktail party. I was really encouraged with the first one – little Croque Monsieur bites. It was so good I ended up making full-sized Croque Monsieur that night for dinner. Smoked Salmon Croque Monsieur recipe here This next one, too, received rave reviews from my official but not-entirely-unbiased taste tester. It’s very easy to make…little toasted or roasted sweet potato rounds, some smashed garlicy…
This is a happy Happy Hour in the making. Holiday season inspired and super easy to prepare…and I can now guarantee they are taste-tester approved. It’s fun presenting these as little individual servings….mango sauce served up in shot glassses or little port glasses. Let your guests grab a few extra shrimp on individual plates. So good! So easy! I’m now wishing I had made more. THAI SHRIMP with MANGO COCONUT SAUCE Print Author: Galley Kat Ingredients 1 lb cooked large…