WARM FRENCH LENTIL SALAD

WARM FRENCH LENTIL SALAD

I thought it would be difficult finding French lentils for this French recipe but when doing some research I found out that Canada is the leading producer and exporter of lentils so it should come as no surprise that the French green variety are readily available. I even found a canned version of these delicate gems. (great for onboard dishes – one less pot to wash, less stove fuel used, more time for sailing) Flavourful, nutritious, easy and versatile. As…

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LENTIL POLENTA CANAPÉS w/ BALSAMIC FIG CONFITURE

LENTIL POLENTA CANAPÉS w/ BALSAMIC FIG CONFITURE

In preparation for a little cocktail party tonight, I am making some appetizers using lentils and polenta. Lentil Polenta is so easy to prepare, takes very little time to cook, and is a really versatile dish. (not to mention nutritious and delicious)     For Lentil Polenta 1 cup water 2 cups milk 1/2 cup polenta 1/2 cup split red lentils 1/2 cup Boursin Pepper cheese or soft goat cheese 2 tbsp grated parmesan 3-4 fresh mint leaves, stacked, rolled…

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PULLED PORK PIZZAS

PULLED PORK PIZZAS

Lovin’ the leftover Pulled Pork… This was num num good!… and simple… Pulled Pork Pizzas 4- 8″ stove top pitas or Naan bread 1/4 cup barbecue sauce 2 cups pulled pork 2/3 cups chopped onion 1 cup chopped sweet peppers 2-3 cups shredded mozzarella Heat pizza stones in oven or place stones on barbecue grill. Spread pitas or Naan with sauce. (I used a healthy swipe of hot sauce to offset the sweetnes of the pork) Spoon pork evenly on…

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VACUUM SEALING

VACUUM SEALING

For years François has ‘suggested’ we get a vacuum sealer. Every time I tell him that my ‘freezer bag and drinking straw’ method works just as well. But since the boat came into our lives I have been reading about how these machines are invaluable to water living. …I finally caved in and bought one. I made some Guinness Pulled Pork yesterday, enough to freeze for later use… …this is really easy… So much more ‘elegant’ than a baggy and…

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PRESSURE COOKER PULLED PORK with a little IRISH

PRESSURE COOKER PULLED PORK with a little IRISH

The ingredients – simple… 2 pork tenderloin (approximately 1 kg total) 1 can Guinness draft 1 cup barbecue sauce (I used KC Masterpiece) 2 tbsp corn starch The method – simple Cut each tenderloin into 3 pieces and place in cooker. Add barbecue sauce and stir to coat pork *Top off with Guinness to fill line (see note below) (my little pot couldn’t hold the contents of 1 whole can so the Captain got the rest) Instead of my usual…

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LENTIL & BROWN RICE PUDDING

LENTIL & BROWN RICE PUDDING

LENTIL a & BROWN RICE PUDDING (yields 4 cups) 2 cups cooked French lentils 2 cups cooked brown rice 2 cups coconut milk 3 generous tbsp Agave syrup or honey Pinch sea salt 1/2 tsp ground cardamon 1/2 cup roughly chopped dried apricots (about 15) 1/2 cup slivered almonds Whipped cream for topping (try adding a pinch of ground cardamon when whipping the cream) In a medium saucepan simmer all the ingredients, stirring frequently, until the milk is mostly absorbed and…

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TEFF, RED LENTIL & BULGAR STEW

TEFF, RED LENTIL & BULGAR STEW

I’m all about trying new things especially when it comes to reducing consumption of animal protein so when I found a bag of Teff at our local market a while ago, I thought it worth a try. Lots of positive advantages: quick cooking (less fuel used) easy to store (takes up very little space, no refrigeration required) good nutritional profile (gluten-free, good source of iron, Vitamin C, protein and calcium (good for the old Galley Kat’s bones) Our recent visit…

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BACON BRAISED CABBAGE with BLOOD ORANGE VINEGAR

BACON BRAISED CABBAGE with BLOOD ORANGE VINEGAR

As cabbage keeps better than lettuce onboard, I have been working on some recipes using cabbage to add to my galley repertoire. Our favourite so far is Japanese Pancakes… Braised cabbage is also an easy addition to a grilled supper and I find that a sprinkle of vinegar adds so much to the flavour, which brings me to the reason for this post… Recently we spent a wonderful evening dining with friends and part of their very generous host gift…

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STICKY GLAZED SPARE RIBS

STICKY GLAZED SPARE RIBS

“Nothing conveys our interdependence more compellingly than the food we eat. It builds our physical resilience, brings us joy, and strengthens our bonds with family and friends.” In honour of International Women’s Day here is a recipe by renowned chef Hugh Fearnley-Whittingstall from the cookbook “Share“ (100% of the publisher’s profits of this wonderful cookbook go to Women for Women) Sticky Glazed Spare Ribs (modified for Pressure Cooker) 6 tbsp jelly (I used black current) 2 tbsp Honey or Agave…

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CORNED BEEF, CABBAGE & POTATO HASH

CORNED BEEF, CABBAGE & POTATO HASH

As we move closer to boating season I am starting to imagine more vividly returning to our little home on the water… We have a plan this year to remain onboard for six months, one month of which will be spent cruising what I call the Little Loop or what is more commonly referred to as the Golden Triangle. Meals for a good part of this trip will have to be simple keeping in mind that we won’t always have…

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