This is the first week of our Spring Season CSA 2014. I have survived the First 3 days! This is an accomplishment to me 🙂 !And I have even cooked supper every night so far.. but my house oh lets not talk about that it is full of CSA stuff!
As you can tell it had been a very stressful week for Jack.
I am hoping to share some more recipes with you on here and update how every thing is going/ growing.
So this weeks box has cabbage…
Stuffed Cabbage Rolls
Submitted By: Judy
Photo By: KGora
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
“Cabbage leaves filled with ground beef and rice are simmered in tomato soup for this Polish-inspired favorite.”
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato
- In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
- In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
- Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
- In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
I am guilty of not cooking cabbage because of the smell. Here are some tips that will help with that
According to e how ; Many people avoid cooking cabbage as a means of evading the strong, lingering odor that is released when cabbage has been cooked for too long. The smell is the result of hydrogen sulfide, a gas that is released when the cabbage has been overcooked. Hydrogen sulfide smells like rotten eggs, and can be quite unpleasant. The easiest way to avoid the scent altogether is to cook your cabbage quickly and efficiently. Since the smell is exacerbated by lengthy cooking methods, flash cooking your cabbage can help you avoid it altogether.
Taste of Home Logo
Cabbage Tossed Salad Cabbage Tossed Salad
This salad is a fun and interesting cross between a green salad and a coleslaw with a tangy dressing.—Marilyn Katcsmorak, Pleasanton, Texas
12 ServingsPrep: 5 min. + chilling
•5 cups chopped lettuce
•2 cups chopped cabbage
•2 cups chopped red cabbage
•2 celery ribs, chopped
•3 green onions, sliced
•1/2 cup vinegar
•1/4 cup vegetable oil
•4-1/2 teaspoons sugar
•3/4 teaspoon salt, optional
•1/4 teaspoon garlic powder
•1/4 teaspoon pepper
•In a large bowl, toss the lettuce, cabbage, celery and onions. In a
small bowl, whisk together the remaining ingredients. Pour over
salad and toss to coat. Chill for 30 minutes before serving. Yield:
WE also had sweet potatoes in this weeks box
Mashed Sweet Potatoes
By Kimke on November 02, 2003
Prep Time: 10 mins Total Time: 55 mins Servings: 4 About This Recipe
“This is our version for Thanksgiving. Wonderful fresh taste! Not for those who want a marshmallow covered sweet potato! Recipe can be double but you must allow for more cooking time.”
4 tablespoons unsalted butter, cut into 4 pieces 2 tablespoons heavy cream 1/2 teaspoon salt 1 teaspoon sugar 2 lbs sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick ( about 2 large or 3 medium-small potatoes) salt & freshly ground black pepper Directions
Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.
Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork.
This will take between 30 to 45 minutes.
Take off heat and mash sweet potatoes in saucepan with potato masher.
You can also put potatoes into kitchen aid mixer and mix.
Stir in salt and pepper to taste.
This recipes is from Heather one of our CSA members
Sweet and Savory Potatoes
2 sweet potatoes ( yields about 2 cups chopped)
1 teaspoon bacon fat or coconut oil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon cinnamon
sea salt and pepper
peel and chop potatoes 1 inch pieces. coat with oil and season mix. bake evenly on 375 for about 30 mins until tender
This recipes is from A CSA member Mrs. Ruth
Quinoa with Roasted Brussels Sprouts and Red Grapes
1/2 lb brussels sprouts, washed, trimmed and cut in half
1 tbsp olive oil, divided
1 clove garlic, minced
1 cup red grapes
1 tbsp fresh thyme
Salt and pepper
1 cup water
1/2 cup dry quinoa
2-3 tbsp pine nuts (or pecans or slivered almonds or walnuts)
1 tbsp white wine vinegar [rice wine vinegar works, too] 1/2 tsp agave nectar [honey works] 1 cup canned white beans, rinsed and drained [I use cannelini beans, or black beans, or garbanzos] [Instead of the vinaigrette described above, I just use Paul Newman’s Raspberry Vinaigrette salas dressing!] Preheat the oven to 400° and line a baking sheet with foil. Toss the brussels sprouts with 1/2 tbsp of olive oil and the garlic and season with salt and pepper. Spread the Brussels sprouts and grapes on the baking sheet. Sprinkle with thyme and stir to combine. Place baking sheet in the oven and roast for 20-25 minutes, until the grapes have softened and the brussels sprouts have browned.
Meanwhile, bring the water to a boil in a medium sized saucepan. Add the quinoa, cover, and reduce heat to low. Let cook for 15 minutes, then remove from heat and let sit, covered, for 5 minutes. Fluff quinoa with a fork and transfer to a large bowl.
Toast the pine nuts in a dry skillet for a few minutes, until lightly toasted. Prepare the dressing by whisking the remaining 1/2 tbsp of olive oil, white wine vinegar and agave together.
Add the roasted brussels sprouts, grapes, white beans and pine nuts to the bowl with the quinoa. Pour the dressing over everything and toss to combine. Season with more salt and pepper if desired.