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Tag: red pepper

TEX MEX RISOTTO

TEX MEX RISOTTO

 Here’s a tasty one for you Galley Peeps.  It was inspired by one of our home delivery plant-based meals.  A simple risotto with a Tex Mex flair. You’ve probably noticed that I’m big on making my own spice mixes.  For one thing, in my tiny galley there’s precious little space for a gazillion spice containers.  And we do love our Mexican type foods so this Tex Mex combo has become a favourite.  We love a little heat too so I…

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WARM CORN CHOWDER SALAD

WARM CORN CHOWDER SALAD

I’m in love with versatile recipes ….ones that are  simple to make …ones where ingredients can be swapped to produce a result just as delicious as the original …ones that can be transformed into something entirely different using the same ingredients. This is one of those recipes. I took a basic corn chowder recipe (for my boat version click here) I swapped out fresh corn for canned corn. I eliminated the milk/cream component and added some fresh green to turn soup…

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ASPARAGUS CORN SALAD

ASPARAGUS CORN SALAD

I hope you aren’t getting too bored with my salad recipes yet. Our local markets are filled with wonderfully fresh asparagus, so I’m trying to take advantage of it while I can. ASPARAGUS CORN SALAD 1 bunch asparagus 1 cup corn niblets 1/2 red pepper, chopped 1 handful parsley, chopped 1/4 cup olive oil 1 tbsp rice wine vinegar 1 tbsp fresh lemon juice 1 tsp agave syrup salt and pepper to taste Cut asparagus into 1″ pieces. Blanch quickly…

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BLACK BEAN CHILI

BLACK BEAN CHILI

Here is another Costa Rican inspired dish that offers lots of flavour.. super easy to make… versatile… and healthy… Instead of the typical black beans and rice I subbed the rice for red quinoa for a little added protein.       BLACK BEAN CHILI a few swirls of cooking oil 1 small onion, chopped 2-3 cloves garlic, minced 2 jalapeños, minced 1 sweet red pepper, seeded and chopped 1 sweet potato, peeled and chopped (about 1″ pieces) 1-14 oz…

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SOPA NEGRA (Costa Rican Black Bean Soup)

SOPA NEGRA (Costa Rican Black Bean Soup)

We just arrived back from the most wonderful advenurous trip to Costa Rica. One of the many things we enjoyed was an invitation into the home of two women who prepared for us one of the most delicious meals we have ever eaten. Costa Rican cuisine at its base is simple and fresh with well-seasoned but surprisingly not spicy beans and rice served at every meal. We found the spicy was usually served on the side. One of the dishes…

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PASTA with R.E.D. CLAM SAUCE

PASTA with R.E.D. CLAM SAUCE

Just a few simple ingredients… …some colourful veggies…   PASTA with R.E.D. CLAM SAUCE 2-3 tbsp olive oil 2 cloves garlic, chopped 1 small onion,chopped 1 leek, white only, chopped 1 red pepper, seeded & chopped 1 orange pepper, seeded & chopped 1 Serrano chili, chopped (for less spicy remove seeds) Sea salt & pepper 1 tsp smoked paprika 1 tbsp chopped fresh thyme 1/2 cup good red wine 4 plum tomatoes, chopped 4 tbsp *tomato paste (see Galley Kat…

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