Not wanting any of our food to go to waste, I once again looked to my pumpkin recipe book for some guidance. I have a pumpkin pie recipe I really love, but wanted to try the Pumpkin Cheesecake from the book so we found some cream cheese in Charleston after a massive search. (Note: in trendy cities “market” is code for overpriced sandwiches with wine, and “grocery” is code for cheap sandwiches with beer).
Pumpkin 1: Pumpkin Cheesecake
I guessed at two packages cream cheese but needed three. I was also short one egg, had no rum and beat the egg whites as much as possible but they were only foamy, not stiff. It wasn’t a problem in the end.
Original Recipe: 1 1/2 lbs. Cream Cheese (3 packages), 6 eggs yolks, 1 1/3 c. sugar, 2 tsp. ginger, 2 tsp. cinnamon, 1/4 tsp. salt, 3 tbs. honey, 2 tbs. rum, 2 c, pumpkin puree, 6 egg whites. Directions: Combine all ingredients except egg whites. Fold in stiffly beaten egg whites. Bake at 325 for 20-25 mins. (I left mine in longer).
I just mixed everything I had together and baked it anyway! Probably for the best health-wise to have less cream cheese.
It was super-delicious. Next time I will smooth out the cream cheese more. It was a little lumpy but I thought it would maybe even out when baking. Not the case, but didn’t affect the taste.
Pumpkin 2: Pumpkin Bread
This is a whole wheat bread and was very easy to make. It is very good and I would recommend it for a breakfast food. Also, luckily I have these nice baking pans that make it impossible for me to burn anything which I think is an important part of my baking coming out well sometimes.
Recipe: 2 c. brown sugar, 1 c. oil, 3 eggs, 2 c. pumpkin puree, 3 c. whole wheat flour, 1/2 tsp salt, 1 tsp baking powder, 1 tsp. ground cloves, 1 tsp. cinnamon, 1 tsp. nutmeg, 1/2 c. chopped pumpkin seeds. Directions: Mix sugar and oil, adding eggs and beating well. Add pumpkin puree, then dry ingredients, mixing well. Bake 45-60 mins at 325 degrees.
Grilled Garlic Shrimp on Pasta with Plums
Oriental, NC had some really good produce and fresh seafood.
Breakfast Egg Omelet
Mixing egg with fresh vegetables is an easy way to make a delicious breakfast.
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
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!
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.
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!
Catch of the Day: Fresh Flounder
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
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!
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)
It was very yummy! Plan to make again.
Some of my recent recipes for on a boat.
1. Pasta and Veggies:
Sautee fresh vegetables (carrots, peppers, squash, tomatoes, zucchini). When tender, add fresh basil and create sauce with 1 can of tomato paste and olive oil to thin. Serve over spaghetti.
2. Banana Muffins: Perfect for when they start to turn brown. Can add other fruits to the mix. Nice “food in your hand” snack for the boat.
3-4 mashed bananas, 3/4 c sugar, 1 egg beaten, 1/3 c. butter or applesauce, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt, 1 1/2 c. flour
walnuts, nutmeg, cinnamon, brown sugar, vanilla, allspice
Mix dry ingredients. Add wet ingredients. Bake @ 350 for 25-30 mins.
Dinner on a boat for two people with limited refrigeration calls for some fun meals and lots of planning. We never want more leftovers than can be eaten for lunch the next day. Fresh fruits and vegetables are great because they last well until you are ready to eat them! Meat is harder so we eat it right away or used canned varieties. Here are a couple meals we really enjoyed:
Star Fruit, Ham and Eggplant Veggie Medley:
This was a fun meal. We browned some ham on the stove. Then also on the stove sautéed some eggplant and fresh heirloom tomatoes, adding in some olive oil. The star fruit was a fun addition to the meal. Grant couldn’t remember tasting it before so he was able to try something new—plus it has lots of vitamins!
BBQ Cups with Sugarbaby Watermelon:
1 can chicken
1/2 onion, minced
1/2 cup BBQ sauce
2 T brown sugar
1/4 t pepper
1/4 t garlic powder
2 rolls refrigerated biscuit or crescent roll dough
3/4 cup cheddar cheese, grated
Preheat oven to 400 degrees.
In a large fry pan, brown chicken and cook onions until translucent. Stir in BBQ sauce, sugar, salt, pepper, and garlic powder. Flatten dough and place in greased muffin cups, pressing dough in bottom and against sides. Spoon meat mixture into biscuit “cups.” Bake 10 to 15 minutes. Sprinkle with cheese and bake until melted. These are easy to make and great hand food for on the boat. The Sugarbaby Watermelon came from the St. Michaels Farmer’s Market and was delicious!
Over the holiday weekend I took some time to bake up a bit of bread.
After looking over the recipes I’d compiled on our computer that were “boat friendly” I chose a sweet bread called Cranberry Walnut Cinnamon Twist:
1/2 cup water, 1/2 cup milk, 1/2 cup sugar, 1/2 cup butter, 2 1/2 teaspoons yeast, 1 egg, 3 1/2 cups bread flour, 1 1/2 teaspoons salt, 1 cup dried cranberries, 1 cup chopped walnuts
1/4 cup butter, 1/2 cup sugar, 2 teaspoon cinnamon
Step 1: In a little oven tray, I melted the butter, and then added it to the water and milk, stirring to make sure the butter was completely melted.
Step 2: Let it cool a little and then add in sugar. Beat in egg, add yeast and salt. Slowly add in flour.
Step 3: When well combined, knead for 8 minutes and then let rise in a warm draft-free place for over an hour.
Step 4: Mix in walnuts and cranberries like you’re kneading them in. Then let sit for about 30 min more.
Step 5: Roll it out on your pizza pan. Then transfer it to wax paper or foil- whatever you like to use. Smear it with the butter, sugar and cinnamon.
Step 6: Using a pizza cutter or knife, cut 1 inch strips.
Step 7: Roll the first piece up like a cinnamon bun and place on pizza tray. Then using the other strips, add along the sides of the first to make it bigger.
Bake at 375 degrees for 35-40 mins.
Now I know my oven heats evenly!