Vegetarian Chili

winds storm

Years ago, I went on a vegetarian diet for health reasons and found one of my favorite chili recipes. I’ve altered it with my own unique flavors and surprisingly, Scott loves it too.

This recipe is super easy to make, especially on a boat – during a wind storm! LOL. Be sure to follow the key points below, so your chili doesn’t get soggy.

There are all kinds of meat substitutes, especially today. I haven’t tried any of the new ones, like “Impossible burger”, but I do plan on it. We’ll let you know what we think. For this recipe, we use our favorite crumbles, which are from Morning Star. Be sure to not over cook the crumbles, or they will get mushy.

Recently, Scott and I made this recipe on the boat during a wind storm. It was perfect for our cozy winter night and we also baked corn bread to accompany it. Enjoy!

Print Recipe
Vegetarian Chili Yum
Even the meat lovers in your family will love this chili! It is a must try for everyone! Add as much spice as you want as you season it.
winds storm
Course Main Dish
Cuisine American
Keyword galley recipes
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Course Main Dish
Cuisine American
Keyword galley recipes
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
winds storm
Instructions
  1. Heat garlic oil in a small stock pot and add onion. Cook for about 5 minutes until tender.
  2. Add tomatoes and spices and cook on medium heat for about 5 minutes.
  3. Add vegetable broth, vinegar and maple syrup and cook on medium high heat for about 15 minutes. Taste for seasoning and adjust as needed.
  4. Add Morning Star crumbles and kidney beans and cook on medium high heat for about 10 - 15 minutes.
  5. Once heated thoroughly, serve immediately with toppings: scallions, sour cream and shredded cheddar cheese.
    wind storm
Recipe Notes

Do not over cook the meat substitute or kidney beans, as they will become mushy.

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Creamy Cauliflower Casserole

creamy cauliflower casserole recipe

Creamy Cauliflower Casserole – Keto Friendly!

As I mentioned in my last recipe post, Scott and I have been trying to eat less carbs and this creamy cauliflower casserole is now his new favorite side dish! What’s funny about this, is that when Scott and I met seventeen years ago, he hated cauliflower! I remember the South Beach Diet had replaced mashed potatoes with mashed cauliflower and he couldn’t choke it down.

Of course, “everything cauliflower” is now the rage these days, which works for me, because I love it! Next week I’m making a few recipes that use “cauliflower rice” and instead of making it myself, I’m going to buy it pre-made. I will let you know how it works.

We have been trying a few “Keto” recipes that are on Pinterest. Of course, being a cook, I end up changing the recipes to our own tastes. Since it’s been so hot this summer, I have been avoiding cooking anything in the oven. Finally this past week, it cooled off and it was the perfect night to bake a casserole. Everyone loves “twice baked potatoes”, so I decided to try and mimic that with cauliflower.

I also used a secret ingredient to add to the “bacon” flavor I love in twice baked potatoes. It’s a Chardonnay Oak Smoked French Sea Salt that I bought when we were in Gig Harbor from “For the Love of Spice” Store. If you haven’t been there yet – this is another reason to go!

creamy cauliflower casserole

The dish turned out great – BUT it is super rich! I made the mistake of serving it with creamy garlic  chicken and it was over the top in comfort food. Actually I think the dish would have been great on its’ own by just adding cooked chicken to it.  Since our boat does not have an oven, this dish could also be “baked” on the stove top or in a table top oven like ours. We use our Xpress Redi Set Go Cooker all of the time!

Let us know what your favorite low carb recipes are – we’d love to hear from you. Enjoy and happy cooking!  Ally

#BoatingJourney #GalleyRecipes


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Creamy Cauliflower Casserole
Yum

This creamy cauliflower casserole is a great alternative to twice baked potatoes! Even kids will love it!

creamy cauliflower casserole recipe

Course Side Dish
Cuisine American
Keyword galley recipes

Prep Time 15 minutes
Cook Time 40 minutes

Servings
people


Ingredients

Course Side Dish
Cuisine American
Keyword galley recipes

Prep Time 15 minutes
Cook Time 40 minutes

Servings
people


Ingredients

creamy cauliflower casserole recipe


Instructions
  1. Pre-heat oven to 350 degrees. Cut the cauliflower into bite size pieces. Place cauliflower in a steamer basket with a cup of water, cover and cook for about 3 minutes when it begins to boil. You don't want to "cook" the cauliflower, you simply want it to begin to sweat and soften slightly. Immediately remove from heat and remove lid to let it cool down.

  2. Heat olive oil in a large skillet on medium high heat. Add prociutto, onions, mushrooms, garlic, salt and pepper. Cook until slightly caramelized. Add butter to melt.
    creamy cauliflower casserole

  3. In a separate bowl, mix whipping cream, sour cream and shredded cheese. Add mushroom and onion mixture. Gently add cauliflower and mix until blended well. Spray a 9" x 9" baking dish with cooking spray and pour in cauliflower mixture. Bake at 350 degrees for about 35 minutes until golden brown. If you like it crispy on top, you can broil it for about 2 minutes - just be sure to watch it closely.
    creamy cauliflower casserole recipe


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BLT Dip

dip appetizers

BLT Dip – The Ultimate Crowd Pleaser

If you love a BLT, then this is your dip!  When Scott and I head up to my family’s place at Tyee Beach on Camano Island, I always make some kind of snack that everyone can enjoy during the day.  Over the years I’ve made a 7-layer, Greek layer, Loaded Baked Potato and other fun hearty dips.

This summer, I wanted to make something a bit simple, yet filling enough for a crowd. Keep in mind, we don’t eat lunch, so this “snack” is the main meal between breakfast and dinner. That’s when I decided to make a BLT Dip! Who doesn’t love a BLT? Well, except for the fact that the bread rips the roof of your mouth up.

This BLT dip is the perfect solution!  I fry my crostini (check out my recipe here). This makes the bread softer than if you just baked it in the oven.

boating galley recipes

Where did the dip go?

Normally when I make one of my hearty dips, they last for a few hours. This dip was gone in less than an hour! This dip with the crostini tastes exactly like a BLT. We had people from next door coming over to try it.  So the next time you are looking for a crowd pleaser, this is a winner! Enjoy!

 

Print Recipe
BLT Dip Yum
This dip can be made ahead time, about an hour (remember, it has lettuce and tomatoes and you don't want them to get soggy). I made a huge batch and it was gone in less than a hour - so Enjoy!
dip appetizers
Course Appetizer
Cuisine American
Keyword galley recipes
Prep Time 15 minutes
Servings
people
Course Appetizer
Cuisine American
Keyword galley recipes
Prep Time 15 minutes
Servings
people
dip appetizers
Instructions
  1. Mix the sour cream, mayonnaise, Parmesan cheese, garlic salt and pepper in a medium bowl. Spread mixture evenly into a 15" x 10.5" Pyrex dish.
  2. Begin layering the dip, starting with chopped lettuce, bacon, tomatoes and shredded cheese. Serve immediately with crostini. Can be refrigerated for up to one hour.
    dip appetizers
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Chicken Chili

white chili winter meals

Chicken Chili for those tailgating nights!

White chili, also known as Chicken Chili is a favorite in our house. Now that Fall & Winter is arriving, who doesn’t love chili especially when watching your favorite football team? Chili is actually very easy to make on a boat in a small galley and it keeps for a few days for great leftovers.

While I love traditional chili, there’s something about Chicken Chili that is just as tasty and makes me feel like I’m eating healthier! Happy cooking!

Print Recipe
Chicken Chili Yum
This medium spicy chili is easy to make and a definite crowd pleaser. Even my husband, who only likes traditional chili loves this recipe!
white chili winter meals
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
white chili winter meals
Instructions
  1. In a large pot, heat canola oil and add onion & jalapeno. Cook until tender under medium high heat. Add diced garlic and all of the spices and cook for about 2 minutes (do not let the garlic burn). Add 1/2 of the white kidney beans and smash them in the pot. Add chicken broth, bring to a boil and reduce to a simmer. Add corn, chicken, remaining white kidney beans and pinto beans. Simmer for about 25 minutes. If you want it thicker, add 1 tbsp. of water to the corn starch and mix thoroughly. Add to the chili, stirring to keep it from clumping. Serve with shredded cheddar cheese, diced avocado, sour cream, chopped cilantro & crushed tortilla chips.
    white chili winter meals
Recipe Notes

Since I don't like chopping onions & other veggies, especially on a boat, I use my Onion Chopper by Müeller  . It works great, collects the onion in the bin (no mess and no tears) and the clean up is easy!

 

This post may contain affiliate links for products I mention.

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Skillet Baked Eggs with Potato Hash

breakfast hash

Skillet Baked Eggs – The perfect boat breakfast

Anyone who knows me (Ally), knows I love to cook and breakfast is one of my favorite meals.  At home, I can easily have three skillets going during breakfast. On a boat that’s impossible and so over the past few weeks I have been experimenting with different breakfast dishes.

I also love eggs and have to throw in my opinion on the best eggs you can find in a grocery store. Honestly, I brag so much about these eggs, they should hire me! What are they? Happy Eggs! Yes, they are more expensive than regular store brand eggs, but they are worth every penny! These eggs taste just like the eggs we used to have growing up. We raised our own chickens and over the years I have had a hard time finding those same eggs. Try a dozen and you will never go back!

farm raised eggs

This skillet baked egg recipe is simple and easy to prepare at  home or on a boat. Mix in your favorite meat and garnish with cheese and an avocado. The perfect breakfast!

Another favorite breakfast recipe of mine is homemade English Muffins! When you are cruising long distances, items like bread are limited. This easy recipe makes twelve plus muffins to feed your hungry boaters.

homemade English muffin recipe

Print Recipe
Skillet Baked Eggs with Potato Hash Yum
Mix in your favorite meat and garnish with cheese and an avocado. I love to buy the mini avocados, as they are the perfect serving size. It's the perfect breakfast!
healthy fat meal
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
healthy fat meal
Instructions
  1. Heat olive oil in an 8" skillet and pour in potatoes and sausage slices. Season with salt and pepper. Allow potatoes and sausage to brown on all sides and cook for about 6 minutes. Make two small wells in the potatoes and crack each egg into the well. Let cook for about 2 minutes and cover with a lid. Cook for about another 2 minutes for medium well eggs. Garnish with shredded cheese and sliced avocado.
    breakfast hash
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Turkey Pinwheel Sandwiches

galley food lunch

Turkey Pinwheel Sandwiches

When you are boating, it’s hard to prepare lunches. One of my favorite recipes which is easy to make ahead of time and feeds a crowd is Turkey Pinwheel Sandwiches. Simply make them before you depart & refrigerate. When you are ready to eat, simply slice the wraps up and serve!

I made a bunch of these for our trip to the San Juan Islands with our family for the long journey.

Print Recipe
Turkey Pinwheel Sandwiches Yum
These sandwiches are easy to prepare and will feed a crowd. Swap out the deli meats and cheeses with your favorites.
galley food lunch
Course Main Dish
Cuisine American
Prep Time 15 minutes
Servings
people
Course Main Dish
Cuisine American
Prep Time 15 minutes
Servings
people
galley food lunch
Instructions
  1. Place a tortilla wrap on a 12" piece of foil or plastic wrap. Spread the cream cheese evenly on the wrap and make sure that the left edge is covered. Layer the turkey and other ingredients on 2/3 of the tortilla leaving one edge of the tortilla free. Sprinkle with crushed red pepper flakes and salt. Tightly roll up wrap starting from the opposite side of the free edge with cream cheese and seal tightly (the cream cheese will keep the wrap closed). Wrap tightly in foil or plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice into 1 1/2" slices and serve with fresh veggies.
    galley food lunch
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