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Tag: pressure cooker

CHICKEN MARABELLA (pressure cooker version)

CHICKEN MARABELLA (pressure cooker version)

Chicken Marabella is a delicious dish. Served hot or cold it’s that perfect ‘company’s coming meal’.  So full of rich flavours but the ‘real’ recipe does take some time to put together.  You can read a little about its origins here.  I thought why not see if I could capture the same wonderful taste using a pressure cooker. Success! Imagine this much richness in just 10 minutes of cooking time. Each juicy morsel of chicken tasted as though it had…

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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…

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PRESSURE COOKER CHEESE CAKE

PRESSURE COOKER CHEESE CAKE

Here I am again, playing in the galley. I’m loving my little cooker that is similar to an Instapot in that I have the option of steaming, slow cooking or pressure cooking.  Versatility! A few days ago I made successfully a pizza with the slow cooker option.  That’s right, a pizza (recipe here).  Today I’m making a little dessert for a dinner party.  Simple cheese cake under pressure and it was surprisingly easy. Equipment required: pressure cooker of course, a…

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BRINED PORK CHOP with RICE (pressure cooker)

BRINED PORK CHOP with RICE (pressure cooker)

Not too many days left now before our dear R.E.D. is wrapped strapped and tarped for the winter months.  This doesn’t mean we can’t enjoy a few last meals onboard. Most of my galley has been emptied of cooking gear but I’ve kept my treasured pressure cook onboard for one last hurrah.  The list of ingredients for this meal was minimal: a couple of pork chops, tomaotes and peppers, a few seasonings and some rice. I brined the chops for…

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IRISH WHISKEY GRILLED BABY BACK RIBS

IRISH WHISKEY GRILLED BABY BACK RIBS

This one is far too good not to share.  You could use your own fave barbecue sauce but if you don’t mind simmering up this amazing mixture of tangy spicy rich thick sauce, please do feel free to use over and over and over again.  At the beginning of each season I make up a batch and bring it onboard.  Two cups of this sauce goes a long way, keeps well refrigerated and is great slapped on not only ribs…

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DIETARY REBOOT – Days 1 and 2

DIETARY REBOOT – Days 1 and 2

Here I am at the end of the second day of our Whole30 challenge. Still feeling great and proud of ourselves. We woke earlier than usual filled with energy. The reason for combining the first and second day is because it was easier for me to make enough on day one for leftovers on day two. A good strategy I think. The key to success is in the planning.   For breakfast we enjoyed this BLT Salad with a simple…

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CAPTAIN COOKS: WINE BRAISED RABBIT LEGS with MAPLE ROASTED CARROTS

CAPTAIN COOKS: WINE BRAISED RABBIT LEGS with MAPLE ROASTED CARROTS

After the pleasant occasion of the Captain’s Family Festivus (story here), we decided we wanted two more special guest-worthy meals before we dig in and get serious about pre-spring projects. Mine was a simple Lobster and Pan-Roasted Corn Chowder (recipe here) for New Year’s Eve. Captain wanted to cook us some rabbit. Apparently something from his past cooking ventures that had stuck in his head and what speaks cozy winter dining than a little wild game and a good red wine….

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PUBLISHED

PUBLISHED

YAY! One of my Sea Salt Galley Kat recipes will be making an appearance in Canadian Yachting February 2016 issue and the Winter 2016 edition of the Canadian Power and Sail Squadrons’ The Port Hole for the original recipe post click here. I am one very happy and proud Galley Kat!  

EASY BOAT POZOLE

EASY BOAT POZOLE

Our steamy summery weather has turned to chilly and rainy which always seems to require something warm and comforting in our bellies. This vegetarian version of boat pozole was made with on-hand ingredients, topped with eggs to give us a bit more protein. The leftovers were equally as good the second night with some leftover shredded grilled chicken added in. Adjust your spices to accomodate your personal tastes (we like it spicy) and you have a super easy complete meal…

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HALIFAX DONAIR

HALIFAX DONAIR

I came across a social media discussion about donairs the other day, which in turn led me down a rabbit hole of wonder and confusion. The first thing I learned was that not everyone knows what a donair is. A recent call from a Montreal friend greeted me with: ‘Hey there Sea Salt Galley Kat. What have you been up to?’ I told her that I had just taken my Donair meat out of the oven. ‘What’s a donair? Never…

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