I wasn’t going to bother posting this. Grilled steak isn’t news. Nor is salad…although I couldn’t stop digging my fork into this one. Blue cheese and crunchy cabbage…really addictive! Then I realized just how great it is to have in your back pocket of summer recipes. It’s a make ahead kind of meal that you can pack up for a picnic, or take for a weekend camping adventure, or in your RV, or keep in your boat cooler, or…
Since I’ve been posting these recipe round-ups it’s been fun watching the patterns of the most popular searches and boy oh boy you guys have been grilling and from what I can tell camping/RV’ing/boating up a storm. It’s all about the barbecue and Omnia cooking this month. Not to exclude you who are without the little stove-top miracle of an oven because you know I will always give you options for conventional land-based ovens but it’s obvious by the number…
My goodness this month went fast! We’ve been so busy dividing our time amongst getting the boat ready for her spring splash, preparing for guests and tending to getting our new-to-us gardens cleaned up that it’s left little time for anything else. I did take the time though to put together a list of your favourite Galley Kat recipes for the month of May. Simply click on the caption of each image for the recipe link. First way at…
This next post is more about technique than recipe. You take a pound of ground beef, sauce it up with your fave barbecue sauce, form it into balls then smash the heck out of it with a spatuala. Got your interest yet? Oh, yeah, then you flip it, top with cheese and stack the other two burgers on top. Looking good isn’t it all steamy and melty? Plop them onto a couple of toasted buns and you’re ready to bite…
Today’s recipe is a little weird, even for me. I’m not vegetarian and certainly not vegan. I do like meat from time to time and now that we are living on the east coast am loving the abundance of fresh fish and seafood sometimes literally at our back door. But I’m really intrigued by some nutirent-rich plant-based dishes. I feel it’s good to learn more about how other healthy people prepare their meals and about the ingredient selection they make….
Grilling time folks and this rather tasty meal could never be easier. Just gather all your ingredients together. Divide amongst four sheets of foil and season liberally. The limiting ingredient is the potatoes (depending on the size), so when they are done the rest will be fully cooked, about 20-30 minutes and the corn was so juicy and tender it didn’t even need added butter. These would make a great camp fire meal shared with friends. We made four packets…
What to do when you’re moving and want to clear out some cupboards. You make barbecue sauce. I had one jar of unopened apricot preserves, 4 lonely garlic cloves, and 2″ length of fresh ginger and some golden corn syrup (which I never use any more but has been hanging around forever because unpasteurized honey is now my go to sweetener of choice). A few tablespoons of soya sauce were left in my Bragg Aminos bottle and a slurp of…
It’s been far too long since I did a Captain Cooks post and what better way to kick off summer than with one of his yummy grilling recipes. This one is so easy and the best part for she-who-is-in-charge-of-the-galley is there were so few dishes to wash up after…just one serving bowl, our dinner plates, forks and knives. Oh, and Captain’s wine glass. Can’t flip without a sip. The quantity of veggies and shrimp depends entirely on your appetite but…
Missing my land-based Friday happy hours. The one day of the week that was a no-cook zone. I could prepare things in advance but the whole idea was to create a no fuss, easy on the Galley Kat end of the week kind of dinner when we both got home from work. Sometimes I would get a little carried away (who me?) with new recipes to try but it was that one sacred day…no not Sunday….sacred in the sense that…
In keeping with our Whole30 reset, I made a typical pasta dish for tonight’s dinner using spaghetti squash to replace the ‘forbidden for now’ grain, and since spaghetti squash is rather bland on its own, I spiced it up with some very zesty grilled shrimp and lots of garlic. I also omitted the Parmesan as per Whole30 regs but it would have added another layer of flavour. Another thing I learned about spaghetti squash is that to get the longest…