At the beginning of each boating season I buy a big container of dried wild mushrooms. They’re easy to re-hydrate for so many delicious meals. I also grind them to add richness to sauces. Look at those rich beefy looking babies. They’ve been soaking in water all day even though it usually takes about 15 minutes to re-hydrate. And all deep brown broth is so good saved for sauces, gravies or soups. Please don’t toss it. If someone told me…
I can’t get enough of fresh market tomatoes. Ripe plump so juicy and sweet they make the perfect back drop to any summer meal. Tonight I made this super delicious salad alla caprese style but with the addition of pasta. Any pasta will do but fettuccini was what I had on hand (broken into 2-3″ bits to make eating easier). This one is not too dissimilar to my Ultimate Tomato Salad but the addition of pasta gives it a whole meal step…
Here’s another of my little stove top vegetarian dishes for your next Meatless Monday. You could add some ground chicken or spice it up with some well seasoned sausage but the quinoa and added cheese pack a pretty good protein punch without it. I made them with a Mexican flare, adding jalapenos, corn and black beans to the mix. As there was no animal protein to cook they were ready in about 25 stove-top-minutes, although if you decide to add…
Meatless Monday today Galley Peeps and I’m not even missing the meat. After all the celebrations and excesses of last month, something simple and healthy feels really good in our bellies. Smashed chickpeas and some rich grated sweet potatoes make the base for these delicious burgers. Even though tonight’s supper was served up like a traditional burger, these vegetarian patties are great on their own with a side salad or try serving them with your morning breakfast fry-up. Look at…
Sometimes it’s unavoidable for me not to dirty a pile of dishes, but when the outcome is delicious it somehow makes all the effort worthwhile. This was one of those times. My little galley sink was full and the hand pump faucet really had its workout today. Because all the mixing, dipping and breading could be done in stages and the sauce made ahead I washed up and put away what wasn’t needed. That way it didn’t seem like such…
Captain Francois’ comment about tonight’s supper: “If this is vegetarian, you can make it for me anytime!” Healthy, meatless and really easy to throw together, I made it stove-top in my Omnia Oven. A little sautéing, a splash of wine and some seasonings. The addition of some greens, then packed into a baking dish, topped with potatoes and in just a few minutes it was ready to enjoy. Sprinkle with grated cheese and bread crumbs before baking if you wish…
I returned recently from a trip to the East coast and found not a whole lot of options in the galley for dinner. One can of corn niblets and an avocado presented themselves for the perfect vegetarian dinner. And I had enough little fritters left over for a quick re-heated breakfast the next day. What a resourceful Galley Kat! …but in truth, a very lazy Galley Kat, as I didn’t really feel like making a huge effort anyway. CORN AVOCADO…
Batsaria = Greek Spinach Pie = Phyllo-less Spanakopita = Mon Dieu Delicious. Being the Galley Kat that I am, that is, always trying to find recipes that can be reproduced in our little boat galley, I have been on the hunt for more hearty tasty dishes that can be cooked in my Omnia stove top oven. And have I ever found a good one! Regardless of whatever cooking method used, this recipe is a keeper. A secondary focus for…
Fresh, easy and very tasty. What a great way to start your day with some crispy pan-grilled toast, creamy garlicy avocado and tangy lime-dressed cucumber ribbons… AVOCADO CUCUMBER TOAST what you will need 1 mini cucumber, thinly sliced in ribbons 2 tbsp lime juice, divided sea salt and pepper 1 ripe avocado 2 bulbs of roasted garlic (my boat how-to here) 1 healthy pinch of crushed chilis 12 grape tomatoes, halved 2-3 tbsp olive oil for drizzling and toasting 1…
If you, as with us, are at the over-consumption, all gobbled out and your bellies feeling like they may never be empty again stage of the holiday season, here’s an easy light salad packed with flavour and protein. A couple of years ago I stumbled onto an article about Teff, a tiny Ethiopian grain with an impressive nutritional profile, which led me to making some interesting African inspired vegan and vegetarian dishes. My recipe using teff here. This salad is…