Makes about 14-15 small cakes (for passed hor d hoerve parties)
Makes about 8 Appetizer Size Cakes for Plated/Dinner Parties
Crab- lump meat, 1 lb
Panko bread crumbs- 2 c plus 1 c divided
1 bunch scallions, minced
1/2 bunch cilantro, minced
1/2 Bunch Mint, Minced
1 egg
Juice from 1/2 lime
Salt and Chili Powder, to taste
Add ingredients together in bowl and combine well. (Leave 1 c panko out for dredging).
Mold into small cakes. Heat vegetable oil- about 1 inch in skillet. Dredge cakes in panko and lightly fry. Finish in 375 degree oven for about 5-10 minutes before serving.
CEVICHE WITH PAPAYA
FOR FISH:
About 2 pounds white fish, chopped very small
Juice of 3 limes and 3 lemons
Kosher salt
Combine top two ingredients and put in ziplock, refrigerate at least 4 hours.
MAKE SALSA:
1 red onion, chopped very fine
2 cloves garlic, diced
2-3 papayas, seeded, peeled and diced
1 red pepper, diced
½ jicima, diced
1 jalapeno, chopped very fine
2 roma tomatoes, seeded and diced
¼ rice wine vinegar
chili powder, coriander, and black pepper to taste
cilantro (add just before serving)
extra lime or lemon juice as needed for flavor
Combine all ingredients except cilantro and add to fish mixture in large bowl. Serve with fresh fried corn tortilla chips.
Be Wise Ranch: Thai Red Curry with CSA Box Veggies and Tofu over Brown Rice
ingredients
1-2 generous tablespoons coconut oil
1/2 onion, sliced
4 stalks celery, sliced
2 carrots, peeled and sliced on the bias
1 head of broccoli, cut into small crowns
1/3 of a head of cabbage, cut into pieces
1 bunch swiss chard or other greens, cut into pieces
Sprouted organic tofu; 1 package, diced into cubes
1 can coconut milk
3 cups almond milk, chicken stock, or water (for creamier go with almond milk, thinner go with water/stock)
2-3 tablespoons red curry paste (purchase at market in thai section; Thai Kitchen brand is good)
a few dashes of thai fish sauce
1-2 tablespoons brown sugar or agave
fresh herb tops like cilantro and basil
lime juice to taste
cooked brown rice
Preparation
Heat your sauce pan on medium high heat. Add coconut oil and melt, add onion, carrot, celery. Cook a few minutes. Add broccoli and cabbage, cook another minute or two. Add curry paste and stir, add coconut milk and other liquid to cover veggies. Simmer and stir in curry until incorporated. When veggies are mostly cooked, add tofu, cabbage, and swiss chard and cook an additional 5 minutes. Season with fish sauce, sugar, and lime juice. Throw in fresh cilantro or basil before serving, if you have. Serve over brown rice. Serves 4.
For the health benefits of coconut oil, see http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html
This recipe was feature in Be Wise Ranch's CSA box during the week of 1/24/11
Pasta Bake with Broccoli, Leek, Fennel, Mushrooms, Swiss Chard, and Goat Cheese
Ingredients
4-6 servings of whole wheat penne pasta, cooked al dente, rinsed, and drained
2 tbsp olive oil
1 tbsp chopped marjoram
2 leeks, white parts chopped roughly, rinsed and drained
1-2 fennel, trimmed, cored, and sliced
1 head of broccoli, cut into small florets and blanched
1 lb shitake mushrooms (optional)
1 bunch swiss chard, big vein removed and leaves washed and cut into strips or squares
sea salt and ground pepper to taste
5 oz goat cheese
1 c bread crumbs
1 bunch parsley, minced
1/2 c grated parmesan or 1/2 c crumbled blue cheese
1/2 c chopped walnuts or pecans
Preparation
Preheat oven to 375. Heat large skillet on medium heat. When hot, add oil then quickly add leeks, fennel, and marjoram. Saute until veggies are partially soft. Add mushrooms and cook through, adding splash of water if needed to help cook. Add broccoli florets and swiss chard, sprinkle with salt and pepper, and continue to cook until swiss chard is wilted thoroughly. Turn off heat. Crumble goat cheese over hot veggies and stir to combine. Taste and adjust seasoning.
Toss veggie mixture with pasta and place in oven safe baking dish. Combine in separate bowl: chopped nuts, bread crumbs, cheese, and parsley. Top pasta with crumb topping and bake for about 15-20 minutes to heat through and crisp topping. Serves 6.
This recipe was feature in Be Wise Ranch's CSA box during the week of 1/17
dining details — personal chef services
