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Tag: supper

ZUCCHINI GNOCCHI with CREAMY SAUCE two ways

ZUCCHINI GNOCCHI with CREAMY SAUCE two ways

True confessions from the Galley.  I’ve never made gnocchi before.  Never eaten gnocchi before.  I’m not sure why exactly except I always had the impression that it was some sort of doughy tasteless pasta.  Boy, was I wrong! As I was making the gnocchi, I kept sampling the little ‘slugs’ as they rose to the top of the boiling water. Shameful I know, but I couldn’t believe how tasty they were.  Add this to the rich creamy corn sauce and…

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STUFFED BAKED HADDOCK

STUFFED BAKED HADDOCK

I have a simple dinner for you today my Galley Peeps. Delicate white fish, some salad crab and buttery crackers crumbs, cooked to perfection in barely 20 minutes. The preparation was super simple too. Fish in pan, a couple of grinds of salt and pepper.  Crumbs, melted butter, seasonings all mixed with crab meat. Sprinkled generously over the fish. Baked. Could it be any easier? The delicate flakey texture of the fish combined with the crispy buttery crabby topping and…

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EASY TUNA FRITTATA

EASY TUNA FRITTATA

What can a can of potatoes, a few eggs and a lowly tin of tuna give you? Breakfast for two for two days, that’s what! One of our last of the last meals onboard before our R.E.D. is put to bed for the winter months. …easy to throw together… ….hearty and tasty…   EASY TUNA FRITTATA Stove top version 4 servings click here for GOOP recipe 1-2 tbsp of your favourite cooking oil 1 can of potatoes, drained & chopped 1/2…

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MEXICAN FONDU

MEXICAN FONDU

One of our last suppers on the water for this season, served in my all time favourite manner… finger food with accompanying beverage of choice… AKA !Happy Hour! I made sure it was relatively nutritionally balanced (protein, carbs and vegetables)… Ingredients easily available… Minimal cooking… And so very fun to make…and enjoy… MEXICAN FONDU (at least 4 very generous servings) 1 lb extra lean ground beef (I’ve also used ground turkey and spicy sausage) 8 oz cream cheese 1 large…

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TURKEY QUINOA MEATBALLS

TURKEY QUINOA MEATBALLS

  These little nibbles, packed with protein, make a great happy hour treat…   …just drop each on a boston lettuce leaf and serve with your favourite tomato sauce. …next try them with some pasta, tomato sauce, …some grated Parm… …and a glass of wine, of course… …set the table for two… and you have a tasty and really easy supper.   Use the same mixture, pack it into a baking tin and make a turkey quinoa meatlaof I made…

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R.E.D. TORTELLINI SOUP

R.E.D. TORTELLINI SOUP

Yup! we are still on the boat. Lots of work remains to be done before haulout and we are remaining onboard until the bitter frigid end. I have removed most of the functional items from the galley: dishes, most seasonings, cutlery and other cooking utensils. What remains are the bare essentials: my favourite cooking pot, my travelling bento boxes and a few odds and ends. Today, a feed of sushi from the local market served as our breakfast/lunch… And for…

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ZUPPA TOSCANA

ZUPPA TOSCANA

One of Captain François’ all time favourite soups is Italian Wedding Soup. My version may not be traditional but I love making it because it is so easy to throw together when I don’t feel like cooking… It’s basically the soup base (chicken broth), bits of Italian sausage, some small pasta (acini de pepe or orzo), spinach or other greens, dressed with some Parm. Easy. Then I ran across several copy cat recipes for Zuppa Toscana. Hearty, warming and rich…

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DOWN EAST HODGE PODGE

DOWN EAST HODGE PODGE

When colder weather, an abundance of fresh market vegetables, and memories of my eastern Canadian roots collide… Hodge Podge is a cross between a vegetable stew and a rich creamy soup made with a variety and quantity of vegetables of choice… …today’s selection… DOWN EAST HODGE PODGE 12 baby potatoes (more or less) 2 carrots, cut in 1″-2″ slices 1 cups green or yellow beans, trimmed and halved broccoli, about 4 cups florets and sliced stems 1/2 – 1 cup…

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SWEET CORN RISOTTO

SWEET CORN RISOTTO

As far as fresh produce this has to be my favourite time of year. so many fruits and vegetables are in season and available locally. The gifts of tomatoes from our neighbour’s community garden keep flowing in with gift bags of them left on our doorstep. My little basil plant continues to thrive onboard Lately we were given several ears of local corn. And I was craving risotto. So besides the corn I had some arborio rice, garlic and onion,…

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EASY STOVE TOP SALMON

EASY STOVE TOP SALMON

Most of the time our onboard meats are grilled on the barbecue. Captain Francois (AKA Captain Cook) is usually the one who ‘mans’ that appliance. But today the weather was rainy, we had taken the barbecue down to mount the full boat enclosure and I had already taken our proposed grilled salmon from our home freezer to marinate. Being the resourceful Galley Kat that I am (or have to be on a boat) I wrapped those sweet juicy jewels of…

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