COUSCOUS ROYALE

COUSCOUS ROYALE

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…

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MARINATED KALE & BULGAR SALAD

MARINATED KALE & BULGAR SALAD

This is a very flavourful fresh tasting salad not to mentioned healthy. I am really loving using kale in a number of recipes these days. It seems to stay crisper in our onboard environment – much more so than other greens… This time I served it with my favourite Crab Cake recipe… Marinated Kale & Bulgar Salad Ingredients   1 cup bulgur 2 tablespoons olive oil 1/2 teaspoon crushed coriander seed 1 sprig rosemary leaves stripped (about 1 tablespoon) 1…

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ZUCCHINI FRITTATA

ZUCCHINI FRITTATA

Here’s another Omnia stove-top oven recipe… …this time a good and, as always, easy breakfast/brunch meal onboard or at home…   …because I have such limited space onboard, it makes prepping for a meal a whole lot easier if I first gather all the ingredients together in one place… …it’s important to sauté the zucchini well to reduce as much as possible the water content, otherwise the result will be too wet… …once the egg mixture has been added, run…

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APPLE CRANBERRY CAKE

APPLE CRANBERRY CAKE

Now for something seasonal… I’m thinking apples…cranberries… I don’t eat desserts often… I try as best I can to avoid a lot of sugar in my diet… But it is nice sometimes to have a taste of something sweet after dinner Or as an afternoon snack. In my little galley of one burner, one sink and about six inches of counter space (divided into 2 x 3″ spaces), there is no oven. In anticipation of our first season onboard I…

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GRILLED STUFFED HOT PEPPERS

GRILLED STUFFED HOT PEPPERS

My good intentions of routinely posting recipes has gone off course. My new fall/winter obligations as Training Officer for the local Power & Sail Squadron and end-of season boat preparations are really getting in the way of my fill-the-day-as-I-wish retired life. I shouldn’t complain though as this ‘giving back’ to an organization in an area that interests me helps keep the boat dreams alive while our boat is ‘on the hard’. And the end-of-season boat prep is actually fun seeing…

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ROASTED RED PEPPER DIP

ROASTED RED PEPPER DIP

    Roasted Red Pepper Dip Ingredients: 1 small Onion chopped 2 cloves Garlic sliced 1/4 cup olive oil 12 ounces Roasted red peppers approx 1-3/4 cups 1/2 cup Walnuts 1/2 cup Fresh basil packed 1 slice White bread chopped 2 tablespoons Lemon juice Salt & pepper to taste     In skillet saute garlic and onion in oil till tender and transparent. I have omitted this step from time to time but sauteed gives a smoother taste. In food…

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END OF SUMMER SHRIMP STEW

END OF SUMMER SHRIMP STEW

Cooler days and cooler nights make me want to prepare something warm and comforting… So for my first ever recipe post as Sea Salt Galley Kat, I present one of our favourites… End of Summer Shrimp Stew As with all the recipes in this blog, this yummy stew can be made easily and quickly with ingredients kept on hand and in a galley with minimal facilities… ours is a one burner alcohol stove, a tiny sink with hand pump a…

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NEW BEGINNINGS

NEW BEGINNINGS

  New season…    New blog…      This is my way of keeping my boat dreams alive through the upcoming cold months.      I will do my best to keep the recipes healthy and simple.      I will give credit where credit is due.      I hope you will enjoy my posts as much as I enjoy creating them.     ~ Galley Kat ~