SUMMER VEGETABLE TIAN

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 […]

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SPAGHETTI SQUASH AND KALE GRATIN

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 […]

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DOWN EAST HODGE PODGE

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, […]

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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 […]

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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 […]

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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 […]

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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 […]

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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, […]

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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 […]

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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 […]

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