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Tag: carrot

CELERIAC – my new favourite vegetable

CELERIAC – my new favourite vegetable

A while ago now during a family gathering, we were treated to a wonderful buffet.  One dish immediately caught my attention.  A tangy, creamy side dish with a light crunch and  subtle hint of Dijon. It was love at first bite.  What is this, I asked?  The response… rémoulade de céleri-rave…from a local catering service.  English translation…celery root salad. Once we returned home I immediately went to our local market in search of this new-to-me vegetable.  Celery root or celeriac…

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MELANIE’S MEATLESS ‘MEATLOAF’

MELANIE’S MEATLESS ‘MEATLOAF’

Melanie’s Meatless ‘Meatloaf’!  How’s that for alliteration?  I swear I don’t pair reader’s submissions with names of the recipes.  It really was Melanie who sent me her meatless meatloaf recipe…which by the way is also gluten free, grain free and egg free…as well as being, of course, meat free.  This new trend, shall I call it, on Sea Salt Galley Kat, has sparked some very interesting vegan/vegetarian recipes for me to try…and couldn’t we all benefit from less animal protein…

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TURNIP HASH and SAUSAGE BAKE (with product review)

TURNIP HASH and SAUSAGE BAKE (with product review)

Really excited about this post today, Galley Peeps!  I have a new recipe to try out in my Omnia stove top oven and a new galley toy to play with.  I recently learned about this barbecue thermometer from someone on a social media group that I follow.  It’s probe fits perfectly into the lid of the Omnia to monitor the ambiant temperature inside the cook pan. Up to now I’ve had to guess at what temperature to set the stove…

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QUINOA CARROT MUFFINS

QUINOA CARROT MUFFINS

For an easy and healthy on-the-go breakfast or quick snack, these little gems take the prize. QUINOA CARROT MUFFINS what you will need 2 cup cooked quinoa 2 cup all-purpose flour 3/4 cup packed dark-brown sugar 2 teaspoon baking powder 1 teaspoon kosher salt 1 cup pumpkin seeds 1 cup coarsely grated carrots 1/4 cup neutral oil (I chose grapeseed oil) 1/2 cup milk 1/2 cup carrot juice 1 large egg 1 teaspoon vanilla extract putting it all together Mix…

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DIETARY REBOOT – Days 25 and 26

DIETARY REBOOT – Days 25 and 26

Our Whole30 Thirty Day reboot is almost over. Just four days to go! I’ve found that fitting in three full meals works best when the second is light, like a snack or as today, a soup.  I located another of my daughter’s delicious creations, modified it to make it Whole30 compliant, used a very tender cut of beef and made her lettuce wraps.  Just one little filet mignon was all we needed for the two of us.  On the menu…

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LEMONY CARROT CAULIFLOWER SOUP

LEMONY CARROT CAULIFLOWER SOUP

We are having guests over. What to serve, what to serve. It’s been a busy week, busy month really, and there will be more to come before the end of the month. I know it’s a culinary cardinal rule to avoid trying new things when inviting friends to your home for a meal (land or water) but I was dying to try this soup recipe… …easy (busy week) …healthy (always a plus) …and tiny boat galley friendly (isn’t that afterall…

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BUDDHA BOWLS with CREAMY CARROT GINGER DRESSING

BUDDHA BOWLS with CREAMY CARROT GINGER DRESSING

I’m not sure if there is a specific recipe for a Buddha bowl but in our galley it lends itself to all sorts of options… completely vegan, vegetarian with or without tofu or with animal protein or fish added. The rice can be cooked in 15 minutes in a pressure cooker. The sweet potatoes can be grilled on skewers on your barbecue or as I did this time, tossed in some oil (a splash of sesame oil added is great),…

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