SEA SALT GALLEY KAT

THE PERFECT BOILED EGG

You might be thinking – A blog post? It’s an egg, you boil it, end of story. Maybe, but I have 3 issues (if they can even be called ‘issues’)…   1. The cooking time and energy ‘issue’ I’m big on passive cooking which saves energy. I am also sort of a lazy Galley Kat – when the heat is off I don’t have to […]

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LENTILS – A Love Story

I think my love affair with lentils began several years ago when during a visit with my sister she served her oh so yummy Lemony Lentil Soup (link to recipe) We have since been enjoying many delicious dishes from stews to salads to more soups to lentil veggie cakes and our Meatless Monday quite often features a lentil dish. Lentil meals are also frequent onboard […]

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TABBOULEH

When I made the Chicken Tagine (link to recipe here) spooned over a mound of fluffy couscous the other night I remembered how much I enjoy tabbouleh salad. It’s fresh tasting, healthy and a great warm weather addition to any grilled meal. Couscous is so easy to prepare (equal amounts of couscous and boiling water , cover for 5 minutes, fluff with a fork and […]

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FRIED GOAT CHEESE

FRIED GOAT CHEESE 1 goat cheese log 3-4 tbsp flour 1 egg, lightly beaten with a tbsp water 2/3 cup Panko Seasoning of choice (mine was sea salt, pepper, dried kale and cayenne) grape seed oil (or other cooking oil of choice) Cut cheese into 1/2″ slices, dipping knife in water before each cut. (if you place the cheese in the freezer for a few […]

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BLACK VELVET COCKTAIL,GUINNESS STEW, COLCANNON and FISH CAKES

Let’s begin with the important stuff…   BLACK VELVET COCKTAIL 1/2 flute champagne 1/2 flute Guinness Do you really need any more instructions? I can suggest three options:   Option # 1 Half fill the flute with bubbly. Over the back of a spoon gently pour Guinness into flute. This way the densities of the two will remain separate…. so they say… Couldn’t quite get […]

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LEMONY LENTIL SOUP

This is a repost for you, ‘anonymous reader’. My sister shared this recipe with me a few years ago and it has become one of our favourites. It takes just 30 minutes of cook time so can easily be made onboard, or made ahead and frozen and is a very flexible recipe in that it is good vegan, vegetarian or for meat lovers (François’ preference […]

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PIZZA MUSHROOM PULL APARTS

I’m adding the ingredients for these to my provision list this summer for sure. So fast and easy. and really tasty… An excellent Happy Hour snack. PIZZA MUSHROOM PULL APARTS 4 cups Baby Bella mushrooms, stems removed 1/4 cup pizza sauce pepperoni slices, enough for each mushroom 2 cups mozzarella, shredded ….place mushroom caps upside down on grill sheet…   …fill the mushroom cavity with […]

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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 […]

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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 […]

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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 […]

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