Want an easy side dish for your supper tonight? These stuffed mushrooms were super simple to throw together and very tasty . I can even see them made with smaller mushrooms served as an appetizer. I made six for the two of us but the filling could easily have been enough for eight mushrooms. I really over filled them. I spiced up the filling with some dried chilis but other seasoning could have been added. Try tarragon,…
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…
Today’s post is all about the cauliflower. So many things can be made with this unassuming vegetable. I think it’s OK to call a vegetable unassuming. One of my favourites is to use it to make a faux alfredo sauce which I mix in with my Three Cheese Hash Brown Casserole (recipe here) And for a low carb alternative to a summery barbecue picnic type dish try using cauliflower in a salad instead of potatoes. (recipe here) Fresh cauliflower is…
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…
I have a two-for-one post for you today. Tasty, tangy cod poached in a creamy sauce… …and a crunchy vegetable sauté. Once all my ingredients were collected, I prepared the Brussel sprouts and carrots stir-up then set aside to keep warm. If you, like us, have just one burner to use, you could prepare the sauce before the vegetables, then there would be just the few minutes of poaching before serving. The wonderful creamy lemony fish and the crunchy vegetables…
Happy Meatless Monday Galley Peeps. The following is a little simple economical vegetarian dish for tonight’s supper loaded with lots of rich layered veggies, some eggs, and milk. Even though I now have the Omnia silicone insert, I still prepare the pan with a good coating of my homemade pan release (recipe here) Topped with freshly grated parmesan. Then baked in my stove top Omnia oven. When slightly cooled, slice serving portions and sprinkle with your fave hot sauce. It’s…
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…
I made this vegetarian dish in my little galley Omnia Stove Top Oven but it is traditionally made in a conventional oven. And because I felt lazy today, it was hot and we were at anchor and it had been a very long day and I didn’t want a lot of washing up, I decided to sauté the onion and garlic directly in the Omnia cooking pan instead of a sauté pan. Worked our very well, I said patting myself…
If ever there was a rich creamy totally satisfying comfort food this vegetarian dish is the one. And what a perfect meal considering the weather we have been having… …east facing windows of our little condo apartment completely covered with ice. Spring thaw can’t come fast enough… I took the original recipe, omitted the cream and used 2% evaporated milk instead and I really couldn’t tell the difference in the end result. A little Galley Kat advice for my boating…
When colder weather, an abundance of fresh market vegetables, and memories of my eastern Canadian roots collide… Hodge Podge is a cross between a vegetable stew and a rich creamy soup made with a variety and quantity of vegetables of choice… …today’s selection… DOWN EAST HODGE PODGE 12 baby potatoes (more or less) 2 carrots, cut in 1″-2″ slices 1 cups green or yellow beans, trimmed and halved broccoli, about 4 cups florets and sliced stems 1/2 – 1 cup…