Crab Cakes

3 cans of 6 oz. crab meat (thoroughly drain all the liquid = 12.7 oz. of crab meat)
1/2 cup of Saltine Cracker crumbs (break up crackers and place in a small food processor)
1.5 TSBP mayonnaise
1.5 tsp. Old Bay
1.5 tsp. dried parsley
½ tsp. Dijon mustard
1 egg – beaten
Salt and pepper
½ cup oil

Lemon slices
Tartar sauce

In a small food processor add mayo, Old Bay, parsley, mustard and egg and blend.

In a large bowl, mix everything except oil and make patties. In order to get the perfect form I got I cut the bottom out of a crab can and used the can as a form.

In a cast iron skillet, add the oil and brown the cakes.

I served them with a squeeze of lemon and tartar sauce.

As of 8/2/20

 

 

 

 

 

 

 

Pad Thai

Serves 2

4 OZ. of Thai noodles (Cooked)
2 TBSP vegetable oil
2 cloves of garlic
2 thinly sliced ham steaks ( ¼” thick)
¼ red bell pepper sliced thin
¼ yellow bell pepper sliced thin
3 scallions chopped
Fresh cilantro chopped for garnish
½ cup frozen peas
½ cup frozen broccoli
½ cup rehydrated dried shiitake mushrooms
Lime slices optional
Fresh Thai Basil (from my garden) cut into thin strips with scissors.

Sauce
3 TBSP Vegan fish sauce
1 TBSP soy sauce
3 TBSP light brown sugar
1 TBSP Sriracha
2 TBSP creamy peanut butter

Mix all the sauce ingredients in a bowl with a small whisk.

In an iron Dutch oven add the oil and brown the ham, remove. Cut into thin slices.

Throw in all the veggies and stir fry 10 minutes on medium.

Add the sauce and mix. Heat until everything is hot.

Serve over hot noodles, add more Sriracha and cilantro

Vegan Fish Sauce

The Little Woman doesn’t like a real fishy flavored fish sauce. That kinda sounds like a paradox. So, I learnt to make a Vegan Fish Sauce, and it was good. I used it in a Thai recipe.

2 cups water
3 TBSP soy sauce
½ cup dried shiitake mushrooms
2”x4” piece of Kombu (Sea Kelp)
2 cloves of whole garlic

Place all in a small sauce pot and reduce on medium heat until you’re are left with 1 cup of sauce. Strain the liquid and put in a jar and place in the frig. Use the mushrooms and garlic in your Thai dish.

Yellow Split Pea Soup with Curry and Chicken

Serves 2

1 cup of yellow split peas (soak in water several hours)
2 or 3 chicken thighs with skin and bone
1 celery stalk finely chopped
½ onion finely chopped
2 carrots (1 thin carrot cut into ¼” pieces, the other grated)
2 small potatoes (skinned) cut in ¼ pieces
1 clove garlic minced
1 small bay leaf
½ cup cilantro leaves
Salt
White Pepper
~4 cups water
~1 chicken broth
1 TBSP vegetable oil
1 tsp curry blend (either use curry or an equal blend of curry, turmeric, garam masala and cardamom.

In a large sauce pot put the chicken in with 2 cups of water and slowly boil the chicken on medium heat for 20 minutes. Remove thighs and strain the chicken stock and set aside. When cool, remove the skin and cut the meat from the bone and into pieces.

In a large sauce pot boil the split peas in 2 cups of water until the split peas start getting mushy, ~30 minutes. Remove and drain.

In a small sauce pot boil the potatoes and the carrots until al dente. Strain and set aside.

In a separate soup pot add the oil and the grated carrots, onion, celery, and 1 potato and sauté. Add the split peas and the 2 cups of chicken broth. Salt and pepper and mix.  Add ½ tsp. of curry. Bring to a slight boil. Either mash the soup with a potato masher, or I use a hand blender to get the peas smoother. Add more stock as needed. Reduce heat to low and cook 15 minutes.

Add the chicken, add the bay leaf, carrot pieces and the last potato cut into small squares. Add ½ tsp. of curry blend. The idea is to get a thick soup. Cook another 15 minutes.

Serve in a bowl and put cilantro on top.

Note:
The purpose of boiling separately is to 1) cook the chicken until just tender and make a soup stock from the chicken, 2) drain the split pea juice because that juice can get a little too acidic and overpowering and 3) precook carrots and potatoes to add to the completed soup so it doesn’t need much remaining cooking time. You want to blend everything together and cook a shorter time to maintain a balance in the rich flavors.

As of 5/25/20

Fish w/Lemon, Butter, Garlic Sauce

Serves 2

Preheat oven to 400°

1.
Slice 1 large or 2 medium size russet potatoes cleaned with skin on. (Like thick French fries)
Olive oil
Salt

In a large bowl, mix the potatoes, oil and salt with your hands
In the large rimmed baking pan, I used a large Pyrex, spread the potatoes and cook in oven 20 minutes.

2.
Fish
1 Lb. of fish, (usually frozen) any kind.
Salt and Pepper

Asparagus
1 bunch to serve two people

3. Move the potatoes to one side of the pan
S&P fish
Lay the fish in the center of the pan skin side down. (Easier to remove after cooking)
Add the asparagus to the other open side of the pan

4.
Sauce
2 TBSP lemon juice
2 TBSP dry white wine
½ tsp chopped garlic
½ tsp chopped shallot
5 TBSP very cold butter
Dash of parsley
4 lemon slices

Add lemon juice, then garlic and shallots to small fry pan and sauté.
Add the butter 1 TBSP at a time a swirl into the lemon juice until it melts. Swirl pan to keep from sticking
Once the butter is melted add a dash of parsley to it and pour some of it over the fish and asparagus.
Place the lemon slices on top of the fish.

5.
More Sauce
Add white wine to the remainder of the butter sauce, heat into the butter and pour the remainder over the fish.
Add little more parsley on top and salt and pepper to taste

6.
Add the pan w/the fish back into the oven and cook until the fish is firmly cooked. (~15 minutes)

Serve Hot