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Meatless Friday Meal- Cashew Crusted Catfish withTomato Basil Cream

By on April 8, 2011 in Meatless Friday, Moss Flower Farm, our animals, Recipes

After a day like yesterday I needed to reconnect with our land and so we went fishing.  Check out our catch.

 We are not vegetarian (though I understand why many are) so our goal here in growing our own food is also to raise livestock that can feed us.  Our catfish pond provides us with a plentiful supply of homegrown fish.  We know where it came from and what it ate and its lots of fun to fish your own dinner.

This recipe is easy and quick and may inspire you to eat some cat for dinner : )  You could substitute almonds for the cashews if they are less expensive.  This wonderful recipe comes from sheknows.com. If you can only grow a few things around your house, basil should be one of them along with chives.  They both can be grown  anywhere including pots and you will use them all the time.

CASHEW CRUSTED CATFISH WITH TOMATO BASIL CREAM
Makes 2 servings 

Ingredients: 3 tablespoons olive oil 
1/2 cup minced onion 
4 cloves garlic, minced 
2 cups canned crushed tomatoes 
1/4 cup chicken stock or canned broth 
1/4 cup heavy cream 
1/4 cup minced fresh basil leaves 
2 cups ground cashews 
2 teaspoons garlic powder 
1/2 teaspoon dried basil or 1 teaspoon fresh 
1/2 teaspoon black pepper 
2 eggs, beaten 
1/2 cup milk 
2 (4 to 5 ounces each) catfish fillets 
Vegetable oil for frying 

Directions: 1. To prepare the tomato basil sauce, heat olive oil in a medium saucepan over medium heat. Add onion and garlic and saute until translucent. Add crushed tomatoes and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add cream and return to a boil. Simmer for 5 minutes. Stir in basil and set aside. 

2. To prepare the catfish, mix cashews, garlic powder, basil and black pepper in a shallow dish or on a piece of wax paper. Mix eggs and milk in another shallow dish. Dip catfish fillets in the egg mixture, then dredge in the cashew mixture. Set aside on a wax paper-lined baking sheet. 

3. Pour a 1/2-inch of oil into a large skillet and heat over medium heat. Place the fillets in the hot oil and fry for 5 or 6 minutes on each side or until fish flakes easily when tested with a fork. Spoon tomato basil sauce onto each serving plate and top with a catfish fillet. Serve immediately. 


Sunday I will be posting the info on the Easter craft along starting on Monday.  Try at least one of the crafts, imagine how much more special your Easter will be when YOU made it.

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Meatless Friday Meal- Garbanzo bean soup aka Hummus Soup

By on March 26, 2011 in Meatless Friday, Recipes

This weeks meal comes from Angela Liddons blog Oh She Glows.  It is so delicious!!!  If you like hummus, I promise you will love this soup. Super fast, nutritious and delicious plus not hard on the pocket book

Here’s what you’ll need:

2 tbsp extra virgin olive oil
1 medium onion finely chopped (about 1 cup)
2 tbsps fresh squeezed lemon juice
4 cans garbanzo beans, drained and rinsed
2 cups vegetable stock
2 cups water
2 tbsp tahini (if you don’t have any, I have made hummus without it so it would probably still taste as good)
4 cloves garlic, minced
3 bay leafs
2 tsp cumin
1 tsp salt, or more to taste
To garnish, olive oil, lemon juice and pine nuts (if you have them on hand, toasted)

In a large skillet, add extra virgin olive oil.  Add in the chopped onion and cook over medium heat for several minutes stirring often.  After a few minutes, add in the minced garlic and stir.  Lower to medium low. Cook for about 8-10 minutes.

Add cumin, salt, bay leaves and lemon juice.  Stir well and continue to cook over low-medium heat for another 5-6  minutes.

Add the vegetable broth, 1 cup of water, tahini and chickpeas.  Stir well and bring to a boil.  Once it boils, reduce heat and simmer for another 7-9 minutes or so.

Remove from heat and let it cool down slightly.  Remove the bay leaves and blend in the blender until smooth.  Be careful not to burn yourself if it splatters.

Pour into bowls and garnish with lemon juice, olive oil and paprika.  If you have those pine nuts toasted they add a nice touch.  Don’t forget a nice hunk of homemade bread.


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