Too hot to cook? This chilled summery soup is filled with loads of farmers’ market freshness and bursting with so much flavour. I can hardly contain myself. And probably the best part – no cooking required. All I had to do was dump all the ingredients into a large bowl and blend until smooth. That’s all there was to that. Chop, chop, dump and blend. I made it spicy (2 large jalapenos) but those could even be listed as optional…
I had some leftover grains and grilled chicken from a recent dinner and had a real craving for some warming rich soup. Imagine! It’s mid-May and there have been ‘risk of frost’ warnings and evenings onboard our little water home have been very chilly. Very pleased with the results of this belly-warming soup though… CREAMY LEMONY CHICKEN and WILD GRAIN SOUP 4 servings what you will need 2 tbsp butter 1 cup chopped onion 1 cup chopped celery 1 cup…
Saint Patrick’s Day celebrations don’t have to come with raucous pubbing and green beer. This year we are keeping it quiet, getting our Irish on with a few friends and filling our bellies with a simple warming soup made with a splash of good Irish beer. DUBLIN CODDLE 6 servings what you will need 1 lb pork sausage, cut into 1″ pieces 3-4 slices bacon, cut into 1″ pieces 1 cup chopped onion 2 lb baby potatoes, quartered 3 carrots, cut…
“You can take the girl out of the East but you can’t take the East out of the girl” For the start of Nova Scotia Chowder Week I’ve put together my six fave chowder recipes for you. All super easy to make. All have been made in our little boat galley. Some made while under sail. Some made during rockin’ storms. All made rich and creamy to warm our bones and belly. To access the recipes just click on the…
A year has ended. Another has arrived all fresh with resolutions and expectations. It’s the time of the year that calls for an extra special meal shared with special guests. A very rich and very easy one-pot supper that I created that has brought back memories of places I’ve lived where lobster was served as a traditional New Year’s celebration. LOBSTER and PAN-ROASTED CORN CHOWDER what you will need 2 tbsp butter 3/4 cup corn cut from the cob…
Here I am again with another of my Mashed Potatoes in Disguise recipes. Earlier this week I gave you a very elegant brunch which included Waffled Mashed Potatoes (recipe here) More leftovers gave us some yummy Mashed Potato Kale Cakes with Rouille (recipe here) This next recipe is perfect for when you have some leftover mashed potatoes hanging around your galley and you really don’t feel like cooking too much of anything. This was our soup-for-supper evening and it took…
We are having guests over. What to serve, what to serve. It’s been a busy week, busy month really, and there will be more to come before the end of the month. I know it’s a culinary cardinal rule to avoid trying new things when inviting friends to your home for a meal (land or water) but I was dying to try this soup recipe… …easy (busy week) …healthy (always a plus) …and tiny boat galley friendly (isn’t that afterall…
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…
One of Captain François’ all time favourite soups is Italian Wedding Soup. My version may not be traditional but I love making it because it is so easy to throw together when I don’t feel like cooking… It’s basically the soup base (chicken broth), bits of Italian sausage, some small pasta (acini de pepe or orzo), spinach or other greens, dressed with some Parm. Easy. Then I ran across several copy cat recipes for Zuppa Toscana. Hearty, warming and rich…