Galley Kat needs another challenge. I have enough recipes stashed away for a good 3 years of provisoining ideas. But there is still more winter at the end of my tolerance. The other day I stumbled upon an article: 44 Classic French Meals You Need to Try Before You Die… I’ve decided to attack these and see how I can modifiy them for basic galley […]
Last year I posted a recipe for making yogurt cheese (link). I realized that it wouldn’t be practical for me to make onboard for the obvious reason of limited refrigeration space. So I tried a bit of creativity and came up with this option… PRESERVED GOAT MILK YOGURT CHEESE BALLS Follow the link above for making the yogurt cheese. (this time I […]
We are big…huge…pizza lovers. It really is the perfect food. Versatile unlimited toppings, seasonings, oils veggies, meats and cheeses. There was that inspired moment last summer when I realized that we could be living on the boat and still enjoy pizza (link) Enter on the scene – Naan bread and now that I can make my own pita (link) Making real pizza dough onboard is […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]