Browsed by
Tag: greens

MAY ROUND-UP

MAY ROUND-UP

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…

Read More Read More

BAKED EGGS IN ROASTED PEPPERS

BAKED EGGS IN ROASTED PEPPERS

Chilly rainy days mean cooked breakfast aboard R.E.D.  I had some fresh greens, peppers and farm eggs just begging to be turned into something belly warming. The greens I used were a mix of baby kale and arugula which gave a more crispy result.  Small chopped spinach leaves work well too.   Choose your peppers wisely if using the Omnia stove top oven.  They should be small enough to sit as flat as possible.  Also, when cutting them try to…

Read More Read More

WARM WILD MUSHROOM SALAD

WARM WILD MUSHROOM SALAD

At the beginning of each boating season I buy a big container of dried wild mushrooms.  They’re easy to re-hydrate for so many delicious meals.  I also grind them to add richness to sauces. Look at those rich beefy looking babies.  They’ve been soaking in water all day even though it usually takes about 15 minutes to re-hydrate. And all deep brown broth is so good saved for sauces, gravies or soups.  Please don’t toss it. If someone told me…

Read More Read More

SPAGHETTI SQUASH AGLIO e OLIO with SPICY GRILLED SHRIMP

SPAGHETTI SQUASH AGLIO e OLIO with SPICY GRILLED SHRIMP

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…

Read More Read More

CARROT TOP PESTO

CARROT TOP PESTO

The other day I purchased some lovely fresh local carrots from the market, tops and all and I got to thinking, since we eat beets greens, are carrot tops edible? So I did a little research and apparently they are very much edible…. and nutritious… and tasty… and versatile. As a topping for my Lemony Carrot Cauliflower Soup recipe here… As a condiment for boiled eggs… Or for a little added something to simple goat cheese and crackers… CARROT TOP…

Read More Read More

ONE PAN SHRIMP & GREENS with PASTA

ONE PAN SHRIMP & GREENS with PASTA

Here is another easy pasta dish, packed full of flavour. Spring peas and sweet peppers… Succulent shrimp…   …with a handful of fresh herbs, greens and a healthy splash of lemon….     ONE PAN SHRIMP & GREENS with PASTA   Pasta (I used Asian Green Tea Noodles) 1 generous tbsp coconut oil 1/2 chopped onion 2 garlic cloves, chopped white wine to deglaze 1 cup sliced sweet peppers 1/2 cup fresh or frozen peas Shrimp, about 16 medium Juice…

Read More Read More

CRISPY KALE

CRISPY KALE

I needed the kale to top a pasta dish but ‘sans’ oven onboard I would normally have to do without. It is possible that it could be done with a grill sheet on the bbq so will give it a try once R.E.D. is in the water again and let you know…             CRISPY KALE 4 cups of kale leaves 1 tbsp toasted sesame oil (again with the sesame…) 4 tbsp finely grated Romano cheese…

Read More Read More