Friday, June 27, 2014

The CSA Experience: Part 1 Fried Rice and Cabbage



This year my husband Tom and I participated in the Lancaster Farm Fresh Co-op.  We got a half share of vegetable and a fruit share.  The vegetable share has been an immense success.  It makes us each eat salads about 5-6 times a week, we’ve received all kinds of delicious items like fresh spinach, and we’ve been trying new vegetables.  The new vegetables have been an eye-opener, mostly because we’re receiving a delivery of new items each week and trying to cook up new recipes has had me searching Pinterest with vigor.
How great is Pinterest?  It had everything at your fingertips from clothing, DIY ideas, and recipes, hundreds and hundreds of recipes.  Pinterest is an equally great tool for looking up recipes of items you have to cook, or items that you’ve received several weeks in a row and need a new approach so you don’t go insane.  So this week is a new experiment to show off a 2-part feature of foods we’ve received from our CSA.
CSA : Community Supported Agriculture.  In other words it’s an organization that works with a collection of farmers to bring you variety tasty items each week, everything from Fruits, Vegetables, Cheese, and Meat products. 
Take Cabbage and Kale, both are vegetables I enjoy.  The only problem is I’m unsure how to continue to cook up in different ways, week after week.  

Fried Rice and Cabbage

A few months ago I posted my Chicken Fried rice recipe, this is very similar just tons of cabbage instead of carrots and peas.  I love cabbage, especially cooked in butter and soy sauce. 
10 minutes of prep time
40 minutes of cooking time
·       1 large Onion (diced)
·       4 cups of chopped Cabbage
·       1 cup of uncooked Rice
·       4 Tablespoons of Soy Sauce
·       4 Tablespoons of Vegetable Oil (divided)
·       3 Tablespoons of Butter
·       2 Eggs
·       2 Tablespoons of Garlic Powder (feel free to use garlic cloves instead, I just had powder on hand)
·       2 cups of water

First combine uncooked rice and water in a small pot and bring to a simmer.  Allow simmering for about 20 minutes, continuously stirring until the rice is tender and fluffs up with a fork.



In a separate pot heat up 1 Tablespoon of vegetable oil, add onion and cook under medium heat until it’s translucent and beginning to brown.  This should take about 15 minutes or so.  



Remove onions; add 2 Tablespoons of vegetable oil, butter, chopped cabbage, and garlic powder.  Sauté until cabbage is tender, about 20 minutes.   Remove cabbage and set aside with the onions.  Beat two eggs in a bowl.  Add to pot and scramble up.  Make sure it’s chopped up finely with your spatula. Then add onions, cabbage, and rice to the pot, and stir in soy sauce.  Allow to cook for about 2-3 minutes. 


This was a great recipe to divide up into Lunches for the week.  

 

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