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Tag: ricotta

BAKED GREEN DUMPLINGS in RED PEPPER SAUCE

BAKED GREEN DUMPLINGS in RED PEPPER SAUCE

Inspired by Rita’s Romanian Meatball with that tasty tomato soup sauce and since we were at that time still under 14-day quarantined following crossing provincial borders after selling of our sailboat, I foraged in my garden and pantry for dinner. One jar of roasted red peppers and a bunch of greens became the base for a delicious meatless meal. Trying to use as few dishes as possible I first sautéd the greens and set them aside to cool in a  large…

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VEGAN RICOTTA SPREAD

VEGAN RICOTTA SPREAD

Happy hour aboard R.E.D. today was pretty tasty. VEGAN RICOTTA SPREAD 1 recipe vegan ricotta (find it here) 2-3 tbsp minced sun-dried tomatoes 1tbsp basil oil sea salt freshly ground pepper to taste 1 clove garlic, smashed & minced 2-3 tbsp slivered basil leaves Mix all of the above ingredients together Serve drizzled with extra olive oil & slivered fresh basil leaves and crusty bread. Happy happy hour Galley Peeps!      

VEGAN ‘RICOTTA’

VEGAN ‘RICOTTA’

Let’s make things perfectly clear, I am not (at least for the foreseeable future) not vegan. Captain and I love meat, eggs, oh and the cheese!, fish, seafood…. …most things edible with a face and a mother. …sadly the list of what we love to eat is endless, and what we don’t like? ..nothing comes to mind But… whenever I encounter a great recipe that is vegan, I jump on it! Reduced animal protein reduce cholesterol, is something I am…

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LEMON RICOTTA SPREAD

LEMON RICOTTA SPREAD

photo by Wolfram Schubert Hey there Galley Peeps, the Kat will be away again, this time only briefly. Here is something yummy to snack on while I’m away… …ricotta, artichokes, spices and some tangy lemon…   …mix it all together…     LEMON RICOTTA SPREAD 2 cups ricotta 1 lemon, juiced and zested 2-3 cloves garlic, grated 1 can artichokes, well drained and chopped 1/2 cup grated parmesan 1 tsp dried chilis 1 tsp dried chives 1/2 tsp sea salt…

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PUMPKIN SPINACH FRITTATA

PUMPKIN SPINACH FRITTATA

Even though we are sadly reaching the end of our Canadian boating season, I do still get excited about the wonderful Fall finds at the farmers’ market that I can bring onboard for our last few meals… …my latest acquisition – these Baby Boo Pumpkins…   …just perfect for concocting a delicious nutritious breakfast fritatta… Keeping with this blog focus, I made this dish in my stove top Omnia Oven and cooked the pumpkin (cut in half and seeds scooped…

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