A vegetarian dish for Meatless Monday… This is a bit of a cheat because it is unlikely that I would take the time to cook the quinoa on the boat to make this dish (just one burner, remember?) …I could – just more work and more pots to wash. But I quite often would cook grains ahead of time at home and bring a good supply onboard for such an occasion. Zucchini Quinoa Patties with Lemon Yogurt…
Yet another of my Omnia Oven creations… …a little sweet treat for my Captain… …just a few ingredients… …mixed and packed into our little stove-top oven …while the cake was cooking I made the rum sauce… …I cheated a bit here – 2 burners used but you know I could have used one if I had wanted to… …be careful when adding the cream as the mixture bubbles up quite a bit… …in a mere 30 minutes I had this…
I’ve had this recipe for ages and can’t remember it’s origin so I applogize in advance for not giving someone credit for this delicious dish… I can promise that even those who say they don’t like Brussels sprouts will beg for the recipe… Shredded Brussels Sprouts 4 slices bacon cut into 1″ pieces 1/2 cup chopped onion 1/4 cup pine nuts extra butter 24 Brussels sprouts(aproximately), shredded or sliced thinly Sauté bacon until browned. Add butter and onion and…
For you boaters who have a food processor on board your knuckles will be thankful. I on the other hand do not, so prepared this the manual way with a hand grater making sure I was adhering to my pledge to provide recipes for the simplest of galleys. Managed not to scrape my poor fingers this time. Sweet Potato Hash with Eggs 2-4 servings 2 medium sweet potatoes, grated onion powder, salt, pepper, chili flakes, other seasoning to…
Several months ago I found an interesting post from one of my favourite bloggers, Lindsay of A Pinch of Yum. She had created a recipe for Creamy Cauliflower Sauce which she transformed into a delicious rich-tasting Alfredo-like concoction without the scary calories and fat content. I made it this summer at home, stashed some in the freezer, and took the rest onboard for an evening meal. For you lucky boaters who have a blender onboard this would be an…
This whole meal was surprisingly simple and so delicious. …surprising because it could have been prepared in the most modest of galleys… Beginning with the ‘baked’ potatoes keep in mind there is no traditional oven in my little galley, or no microwave… …just a little one-burner alcohol stove and one Omnia Oven Salted Baked Potatoes Scrub and half 2 medium sized potatoes Pour a small amount of EVO into a saucer and rub potato generously with the oil…
…A few simple on-hand ingredients make this grilled fish unforgetable… …some EVO, balsamic vinegar, some Bragg soya seasoning (or soya sauce), Buckwheat honey, fresh garlic and grated ginger is all that’s needed… I found a way to keep ginger on hand without it going furry or soggy in a humid boat environment by peeling, slicing and imersing in a container of sherry or vodka. The ginger stays crisp indefinitely (in my kitchen/galley it never lasts long enough for me to…
When fresh fish or seafood is available this is a quick appetizer that can be prepared in less than 30 minutes… …as always, limited space and a few fresh ingredients is no probem when preparing this dish… …just 20 minutes and the scallops are ‘cooked’ in freshly squeezed juice… I served with some whole grain chiabatta and a crisp Chardonnay… Scallop Ceviche 350 g (approximately 2 cups) fresh tiny scallops 1 cup lime juice 1 jalepeno, finely diced 1 red…
On a lazy day when the weather may not be conducive to sailing or for a special weekend brunch at anchor this crêpes and sauce recipe adds a elegant start to your day… …to a small saucepan, add a couple of tablespoons of coconut oil, and stir until melted… …add a couple of tablespoons of maple syrup, agave, or honey… add a healthy splash of dark or spiced rum and simmer until reduced and slightly thickened… …add sliced…
I have posted my Couscous Royale before but this time I decide to simplify it even more… I found this can of grilled vegetables which can be kept onboard for those meals when a quick and very tasty meal is the order of the day… …sauté some spicy Merguez sausage… add the grilled veggie mixture… …season with Harissa… …add a canned of drained chick peas (this time I remembered to bring them onboard)… …steam 1…