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velocir on the prowl
Cooking, Fishing, Velocir

Cooking a fall harvest (sea and land)

Grilled Garlic Shrimp on Pasta with Plums

Grilled Shrimp Pasta by Velocir

Oriental, NC had some really good produce and fresh seafood.

Breakfast Egg Omelet

Egg Omelet by Velocir

Mixing egg with fresh vegetables is an easy way to make a delicious breakfast.

Egg Omelet by Velocir 2

At a low heat, I added green peppers, tomatoes, zucchini and some cheddar cheese.  Fresh basil would have made it perfect, but alas none on the boat!

Vegetable Pot Pie

Vegetable Pot Pie by Velocir

This took some time, but seemed like a great way to use some left over vegetables  we had on the boat.  I mixed in zucchini, onion, potatoes, squash and a little bit of ham in with some butter, 1/3 c. flour, 2/3 c. milk (I used soy milk), 1 3/4 c. chicken broth, 1/4 tsp. celery seed and some fennel seed.  Any vegetables or meat on hand would work great!

Vegetable Pot Pie by Velocir

The crust , probably the simplest on the planet, was made by stirring together 2 c. flour, 1 1/2 tsp. salt,  1/2 c. oil, and 1/4 c. cold milk.

Vegetable Pot Pie by Velocir

Served with plantains for some fruit, it was very good.  Next time I plan to only do the bottom crust to make it healthier, because two crusts was a bit much!

Vegetable Pot Pie by Velocir

Catch of the Day: Fresh Flounder

Velocir's fresh catch

On our way to Cape Lookout, we caught a flounder and bass (we think) just outside Beaufort Inlet.  They gave us some nice filets and we paired with steamed vegetables.  To prepare the fish, on the light flounder I just added a little butter, and on the harder bass I spread on some of my mom’s delicious fish rub which is:

1 tbsp. each: paprika, garlic powder, ground black pepper, onion powder, cayenne pepper, oregano and thyme

We use it mixed together in its own spice jar.  (Originally used and great for swordfish.)

Roasted Pumpkin Seeds

roasted pumpkin seeds

Using a great pumpkin recipe book from my friend, I learned how to properly cook the seeds with a little oil (or butter) and salt at around 250 degrees for 45 mins. It went much better this year than last year (when I tried broiling them) and they were delicious!

Pumpkin Bisque

pumpkin

1/4 c. butter, 4 scallions (I used some onion), 3 cups pumpkin puree (to puree the pumpkin I could only bake it and mash it with a fork, but a blender would make it smoother), 1/4 c. honey, 1/2 tsp. cinnamon, 1/4 tsp. allspice, 1 c. light cream (I used some soy milk)

pumpkin bisque

It was very yummy!  Plan to make again.

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About VELOCIR

Velocir is and Albin Vega 27 built in 1973. She has been redone and outfitted for world cruising by her owners Grant and Amelia.

Discussion

4 thoughts on “Cooking a fall harvest (sea and land)

  1. mmm all looks so yummy! very cool you are able to catch fish to eat!

    Posted by Emily Willard | October 28, 2011, 15:56
  2. It all looks delicious. But I am so starving now. BTW, nice plates and pans!

    Posted by Mom | October 28, 2011, 17:33
  3. This is so awesome, reading your posts, seeing the photos… Thanks so much for doing this. Safe harbor.

    Posted by Aram | October 30, 2011, 14:12
  4. Amelia, your onboard cooking puts mine (land-lubbin’) to shame!

    Posted by Kate Livie! | November 11, 2011, 07:45

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