Browsed by
Category: Vegetable Dishes

SALT and VINEGAR POTATOES

SALT and VINEGAR POTATOES

I love a salt and vinegar combination, especially when it comes to potatoes. Don’t get me going on my past salt and vinegar potato chip binge sessions. But back to the present and a healthier me. Recently I discovered I could get that perfect tangy taste by par-boiling some little taters in vinegar and salt.   …then crisp those taters up a bit in some oil and butter… SALT & VINEGAR POTATOES about 4 servings or enough for some leftovers…

Read More Read More

EASY ZUCCHINI SPREAD

EASY ZUCCHINI SPREAD

With all the wonderful produce available in the local markets it’s difficult to choose which to bring onboard. Afterall, I can’t have it all no matter what with limited space and refrigeration This week I chose zucchini. Two large zucchini and a couple of green onions formed the base. Grating them gave me about 4 cups of zucchini. Treating it to a good sprinkling of sea salt, then squeezing as much juice out as possible considerably cut down on the…

Read More Read More

CRANBERRY COUSCOUS

CRANBERRY COUSCOUS

What to serve with a Moroccan inspired Thanksgiving meal? am thinking couscous… and cranberries… It’s Thanksgiving after all and I am a bit of a traditionalist… CRANBERRY COUSCOUS 1 cup orange juice 1 cup dried cranberries 1 tbsp olive oil 8 garlic cloves, sliced 2/3 cups chopped onion 2/3 chopped red pepper 2 tsp curry 1 cup water 1 tsp sea salt 1 – 10 oz can chicken broth (preferably low sodium) 2 cups couscous 1/4 cup fresh basil leaves,…

Read More Read More

MAPLE HARISSA ROASTED CARROTS

MAPLE HARISSA ROASTED CARROTS

These were the star of tonight’s dinner. The combination of sweet and spicy (but not too spicy), just the perfect amount of zing.   MAPLE HARISSA ROASTED CARROTS 2 cloves garlic, grated 1/4 cup olive oil 1/4 cup maple syrup 2 tsp cumin seeds 1 tbsp harissa (I used a bit more – love the zing) sea salt and freshly ground pepper 2 lb carrots (I used rainbow carrots for the colour variety) 1/2 lemon, thinly sliced, seeds removed Whisk…

Read More Read More

ROOT VEGETABLE GRATINÉE

ROOT VEGETABLE GRATINÉE

  This is the perfect time of year to take advantage of root veggies at your local market. And why not put them all in a casserole or as we do, in the stove-top Omnia oven, season, add some milk and cheese for a comforting tasty side dish… …for this I used potatoes, turnip, parsnip, carrot and garlic. …seasoned with fresh rosemary, thyme, sea salt, pepper and a touch of freshly ground nutmeg   …which fit perfectly into the Omnia…

Read More Read More

CHEESY GARLIC POTATO PUFFS

CHEESY GARLIC POTATO PUFFS

I love potatoes in all forms but there is something about the combination of potatoes, cheese and garlic. I came across a recipe for tater tots baked in the oven …a very easy fix for a little boat with a tiny galley with no oven …just boil, grate, season and fry in a minimum of oil. …season well and serve. CHEESY GARLIC POTATO PUFFS 3/4 lbs potatoes 1/4 cup freshly grated parmesan 1 large garlic clove grated 1 tsp chopped…

Read More Read More

BROAD BEAN and PEA SALAD

BROAD BEAN and PEA SALAD

A good friend invited us to a neighbouring boat club a fews days ago for their Greek-themed family barbecue night…. So many delicious dishes, one of which was a broad bean salad, and a green pea salad. Now this following salad isn’t like the two above mentioned but with them as an inspiration I created one of my own, keeping to my ‘prepare once eat twice’ and ease of preparation.   BROAD BEAN and PEA SALAD 1 can broad beans,…

Read More Read More

MEDITERRANEAN SPAGHETTI SQUASH

MEDITERRANEAN SPAGHETTI SQUASH

Francois was the one who introduced me to this interesting vegetable the spaghetti squash… He also introduced baked leftover spaghetti (the pasta version) into my culinary world (check out this recipe for Pasta Fritatta) …spaghetti squash looks like an ordinary squash outside… …and inside.. …but when cooked it has a texture unlike others of the winter squash family. It is almost more bland in flavour, which lends itself to creative seasoning ideas… Here is my stove top, easy boat version…….

Read More Read More

JAPANESE PANCAKES

JAPANESE PANCAKES

OKONOMIYAKI (Japanese Pancakes) I can’t seem to get enough of these. Each bite is a flavour explosion with crunch. My version of Okonomiyaki is usually made with a mixture of cabbage and onion or broccoli slaw with the addition of chopped leftover grilled chicken. But today I decided to try root veggies… The beauty of these is that there are no set quantities but I’ll give you general guidelines for 2 servings… 1/2 cup chopped onion 1 cup julienned carrots…

Read More Read More

GRILLED ASPARAGUS w/ MISO BUTTER

GRILLED ASPARAGUS w/ MISO BUTTER

Spring has sprung and the markets are filled with spring veggies… Have to take advantage of them while they last…   GRILLED ASPARAGUS w/ MISO BUTTER   inspired by the Tart Tart asparagus olive oil 2 parts butter 1 part miso eggs toast …toss asparagus in a bit of olive oil… …lightly salt and pepper… …grill until edges are lightly browned… Now for the eggs… …my favourite way of poaching eggs… crack egg into a fine mesh strainer (this way…

Read More Read More