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…

Read More Read More

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…

Read More Read More

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…

Read More Read More

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…

Read More Read More

SAUSAGE & SHRIMP MARDI GRAS GUMBO

SAUSAGE & SHRIMP MARDI GRAS GUMBO

“Fat Tuesday” for the ‘dirt people’… SAUSAGE & SHRIMP MARDI GRAS GUMBO 2-3 links of Andouille or Louisianna sausage cut into 1″ pieces several ‘swirls’ of olive oil 2/3 cups chopped onion 1 cup chopped sweet peppers (red/green/orange for colour variety) 1 cup chopped celery 2 cups chopped okra 1 Bay leaf Cajun seasoning Sea salt & Pepper 2 x 14 oz can of fire roasted tomatoes 4 cups chicken stock 1/2 cup flour splash Jack Daniels 20-24 large shrimp…

Read More Read More

PRESERVED LEMON & SPRING VEGETABLE RISOTTO w/ GRILLED PASTIS SHRIMP

PRESERVED LEMON & SPRING VEGETABLE RISOTTO w/ GRILLED PASTIS SHRIMP

Those jars of Preserved Lemons are now ready to test… …Champagne chilled… …Table set ready for our guests… Preserved Lemon and Spring Vegetable Risotto 2 cups Arborio rice 6-8 cups chicken stock 2-3 tbsp olive oil 1 small fennel bulb, chopped 4 garlic cloves, minced 1/2 cup onion, chopped 1/2 cup fresh lemon juice 1/2 cup *Pastis 1 bunch fresh asparagus, cut in 2″ pieces 2 cups peas 3 tbsp butter 1/2 cup Boursin pepper cheese 2-3 tbsp fresh mint…

Read More Read More

MOROCCAN CHICKEN TAGINE

MOROCCAN CHICKEN TAGINE

Here’s another really tasty and easy pressure cooker dinner. …a mild combination of spices… …juicy bits of browned chicken… …stewed in the pressure cooker for a mere 8 minutes… …an addition of chick peas and almonds and it’s all done…       MOROCCAN CHICKEN TAGINE 5 boneless chicken thighs cut into 1″ pieces 1 tbsp Moroccan spice (1/2 tsp. cayenne 1/2 tsp. turmeric, 2 1/2 tsp cumin, 1 tsp. allspice, 1 tsp. cinnamon, 1/2 tsp. coriander) 2-3 tbsp flour…

Read More Read More

SAZERAC for MARDI GRAS

SAZERAC for MARDI GRAS

It’s kind of cool that the Captain (French) and I (Irish) can celebrate something from each of our cultures in the same month. So with Mardi Gras approaching this week, I thought I would concoct an appropriate cocktail for the celebration of ‘Fat Tuesday’ In researching, I found that Sazerac is a cocktail specifically tied to the French Quarter of New Orleans, specifically Bourbon Street so even though the original Sazerac was made with Cognac I chose Jack Daniels (although…

Read More Read More

CRAB & SHRIMP NACHOS

CRAB & SHRIMP NACHOS

Happy Hour heaven and dreaming of boating season… I have to start getting away from winter comfort foods and start planning being on the water again… making use of what we have provisioned… barbecuing… sunsets at anchor… (insert huge sigh here) This will definitely be one of my first meals to prepare after a day of sailing… CRAB & SHRIMP NACHOS (prepared with limited fresh provisions) 1 tin crab meat, drained 1 tin shrimp, drained minced garlic cumin pickled jalapenos…

Read More Read More

QUICK TUNA MELTS

QUICK TUNA MELTS

This is one of our favourites and now that I have found a very good bread option, I will definitely be adding it to my galley repertoire…. QUICK TUNA MELT makes10-12 melts Boston Brown Bread, sliced (recipe here) 1 tin tuna 1/4 cup onion, chopped 1 small jalapeno, chopped 1/4 cup sliced black olives 2-3 tbsp mayonnaise 1 tbsp Gourmet Garden chili paste tomato slices several slices Swiss cheese Combine tuna, onion, jalapeno, olives, mayonnaise & chili paste. Scoop onto each…

Read More Read More