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Showing posts sorted by relevance for query fried rice. Sort by date Show all posts
Showing posts sorted by relevance for query fried rice. Sort by date Show all posts

Tuesday, October 27, 2015

Asian Greens Stir Fry & Fried Rice recipe step-by-step

Each fall, there are dozens of varieties of beautiful greens grown here at Wishful Acres Farm.  Sweet lettuce, spicy arugula, crisp spinach, and my specialty: over half a dozen Asian greens: Pak Choi (aka Bok Choy), Tat Soi, Mizuna, red spoon-leaf spicy mustard, gorgeous red frilly mustard, and wavy green Asian mustard greens, too!  While all of these greens can be eaten raw in salads, they are also delicious cooked!  

It's very simple to stir fry Asian greens.  Simply chop them all about the same size (bite size pieces work nicely).  It also helps if you keep any thicker or crunchier portions separate as those take longer to cook (for example, the pak choi stems are thick & crunchy and take longer to cook than the top leaf portion of the pak choi.

After chopping all your Asian greens, prepare a pan for stir fry by placing it over a low-medium heat with enough oil to coat the bottom of the pan.  Add the thicker parts first (stems, also any onions etc that you may wish to add).  Stir fry the thicker parts, stirring frequently, until they begin to become tender.  Then add the leafy greens next.  Stir it all until everything is tender.  Now is also the time to season it.  Some options include: garlic powder (or fresh chopped garlic can be added with the greens), soy sauce or salt, and if you like it spicy you can add some red pepper flakes or Asian chili sauce.

That's it!  It's done, and so simple & easy.  How about a starch along with it?  You could use pasta to make it into a lo mein or rice, or even fried rice as pictured cooking  below.  I make fried rice by using leftover pre-cooked Brown rice.  I scramble a few eggs in a dish, add the rice to a pan, stir the scrambled raw eggs into the rice, and allow it to cook (stirring frequently) until the egg has cooked through completely.  I season it with soy sauce.  

Pictured below, finished stir fry on the right includes a bag of Wishful Acres Farm Asian Greens & an onion.  On left, the fried rice is cooking. 


I hope you enjoy!

Best Wishes from Wishful Acres Farm!

Some of the Asian Greens pictured below, grown in the fields right here at the farm.  So beautiful!



Penny
Wishful Acres Farm


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Sunday, February 16, 2014

Asian Fried Rice recipe, step by step

Who loves Asian food?!! Yum!

Today, I decided to cook a meal with my farm's organically grown micro-greens. (Visit out web site for more info on these greens: www.wishfulacresfarm.com). Specifically, I used the sweet pea greens. Here is the recipe & pictures!

Asian Fried Rice with Sweet Pea Greens

- 4 cups cooked rice (I always make a big batch of baked rice when I have the oven going, just so I have leftover rice on hand for fried rice).
- 2 cups chopped sweet pea greens
- 2 cloves garlic
- 3 eggs
- 3 tablespoons soy sauce (more or less to taste, however you prefer it)
- 1 tablespoon red pepper flakes, optional, if you like it spicy

Instructions:

Chop the garlic. Sauté over medium low heat for a minute or two, in a couple tablespoons of canola oil. Chop the sweet pea greens into bite-size pieces, them add them to the pan with the garlic. Cook, stirring frequently to prevent the food from burning. Once the greens & garlic are tender, remove them from the pan and into a plate or bowl. Return the pan to the stove on low heat. Add another tablespoon of oil to the pan.

Next, cook the eggs. Crack them into a bowl. Add a splash of milk if desired. With a fork, beat the eggs. Then pour the eggs into the pan & scramble them. When the eggs are cooked through, remove them to the plate or bowl alongside the cooked pea greens.

Again, return the pan to the stove over medium low heat & add another splash of oil. Then pour the cooked rice into the pan. Stir the rice, and then add the soy sauce (however much you like, taste it as you cook), and if you want it spicy also add the red pepper flake now. Keep stirring & mixing until the rice is warmed through. Turn off the heat. Stir the cooked pea greens & scrambled eggs back in and blend with the rice.

If desired, garnish with raw chopped pea greens. And there you have it! Delicious. Pictures below. Enjoy!
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Thursday, October 20, 2016

Brew & Farm News from Wishful Acres Farm & Brewery! 🍻  

News & Happenings at Wishful Acres Farm & Brewery:

It's magical, mysterious, and historical - we have accomplished the unbelievable!  We have managed to capture the Tears of a Unicorn in a glass!  Unicorn Tears will be on tap in our brewery this Saturday, we're open from 11am-6pm, and if you're in Freeport this Saturday you can also sample this beer from 10am-5pm in Freeport at the Open House event for Zealous Tattoo & Elliott Graphix at their new location (653 W. Stephenson St, Freeport).  When our friend Josh Elliott approached us about brewing a special beer for his new location Open House event, we said "YES, let's do this!!!"   Josh and his family have purchased the old Unicorn Restaurant in Freeport, and transformed it into the new location for their screenprinting & graphics business, tattoo parlor, and home.  Nate developed this new beer recipe just for Josh, and has handcrafted this beer into a perfect balance of malt & hops - it's a very drinkable, delicious ale, and comes with the magical properties of Unicorn Tears, as a bonus!  Try Unicorn Tears, our new ale, featuring a perfectly balanced mix of malt & hops, at our brewery - available by the glass in our tap room, and carry-out Growler Fills are also available! 

Another exciting announcement this week - our friends at Choices Natural Market in Loves Park, IL are now carrying our bottled beer for sale!  Stop in to Choices to check the selection if you're in the Rockford area!  They'll be pouring our beer at the store this Friday from 5-7 pm, stop in for a sample of Red 5 IPA, 3PO, or Honey Wheat Ale!  A huge, heartfelt thank you to the crew at Choices for their years of support of our farm... and now our brewery, too!  

Visit our Taproom!!!  Now Open, Saturdays 11am-6pm - visit our web site for location, directions, and more: www.WishfulAcresFarm.com.  
Tap Room & Store
In our Tap Room this week, open to the public Saturdays 11 am- 6 pm, we will be pouring fresh from our taps:
  • NEW - Unicorn Tears
  • Red Five I.P.A. (American Red I.P.A.)
  • Honey Wheat Ale (Mild, very drinkable, organic wheat ale)
  • Jack-O-Java (Pumpkin Coffee Spice Ale, award winning beer!) 
  • 3PO  (Kystalweissen, award winning beer!)
  • Dark Side Stout
  • Apple Cider Ale 
  • Homemade Root Beer (non-alcoholic)
In addition to fresh beer by the glass, we will also have growlers & bottled beer available for carry-out on select styles of beer!  

Fresh from the farm this week, available in our store & taproom:
  • Asian Greens Mix
  • Sweet Peppers (bagged, all colors)
  • Garlic
  • Arugula
"Beer Share" News:

"Beer Share" Community Supported Brewery (CSB) Members, there is a new beer this week, Unicorn Tears!  You get first dibs on it if you arrive during the members-only time slot this Thursday 3:30-5:30!
As always, you may bring your growlers in anytime on Saturday 11-6 or during our members-only time slot on Thursdays 3:30-5:30 to fill up on any of the above beers listed in the taproom section (except Jack-O-Java- this beer is not yet available for growler fills).  

Our "Beer Share", aka CSB Program (Community Supported Brewery) is an ongoing membership program that offers members a 1-year supply of our beer at discounted prices, plus additional discounts & benefits.  Learn more on our web site: http://www.wishfulacresfarm.com/csb-program
"Veggie Share" CSA News:     (this week's "share" pictured above)

CSA Members, the full shareholders & Group A half-shareholders are scheduled for pickup here at the farm today (Thursday) between 3:30-5:30, during our members-only open time slot.  We had frost at the farm last week, but it wasn't severe enough to kill off the peppers or eggplant yet, so you'll see those again this week.  The fall greens are doing well, and are crisp & delicious, and the root vegetables are beginning their march out of the fields (new, potatoes this week!)!  See this week's recipe below for a Fried Rice recipe using lots of the greens in your share this week.  Give me a call or text (815-990-2380), or email if you have questions or concerns with pickup this week.  Your veggie shares this week are chock-full of fall greens & more, including:
  • Potatoes (fresh, crisp potatoes, keep refrigerated)
  • Broccoli
  • Garlic
  • Pac Choi (the whole head can be used, including the stems - Pac Choi is great in stir fry!)
  • Sweet Bell Peppers (nearing the end of the season!)
  • Mustard Greens
  • Eggplant (nearing the end of the season!)
  • Kale
  • Asian Greens Mix
  • Arugula
  • Lettuce & Spinach Mix
If you're ever looking for more recipes ideas for the veggies in your share, check the list I compiled with recipes for every veggie we grow: http://all-natural-mama.blogspot.com/2015/03/recipes-by-vegetable-type.html

The CSA Program (Community Supported Agriculture) is a membership program in which members become "shareholders" in the farm's vegetable production & receive a "share" of the farm's produce! Our CSA Program is sold out for 2016, but our 2017 registration will begin this winter.  To learn more: http://www.wishfulacresfarm.com/csa-program 
Let us host your group, party, or small event!
Our taproom is available for your next event, party, or gathering, by appointment during our "closed" hours! We staff the bar just for your private gathering, you may bring in your own food, and there is no charge for the room so long as you buy all the beverages from us (we have not only our craft beers, but hard cider ale, and non-alcoholic homemade root beer).  Contact us to schedule your group event - wishfulacres@gmail.com, or 815-990-2380.
Our brewery & taproom building!  Visit us on Saturdays 11-6, just off US Highway 20, at 4679 N. Flansburg Rd, Lena IL.
Be sure to follow Wishful Acres Farm & Brewery on facebook!  Here is a link to our facebook page. 
Recipe Corner!

Vegetable Fried Rice 

Fried Rice is a quick & easy way to use lots of vegetables, in particular all the Asian Vegetables that make frequent appearances in our CSA Member shares throughout the fall season.  Here is a link to Rachel Ray's vegetable fried rice recipe.  CSA Members, you can substitute & add many vegetables from your share this week to use in this recipe!  You can use your Pac Choi, Asian Greens Mix, Sweet Peppers, Garlic, Mustard Greens, and Broccoli - just make sure to saute the veggies first until soft.  

http://www.foodnetwork.com/recipes/rachael-ray/special-fried-rice-recipe.html
Thank you & Best Wishes from Wishful Acres Farm & Brewery!
Open Saturdays, 11 am - 6 pm
Tap room & store located on our farm at 4679 N. Flansburg Rd, Lena IL
You can contact us at:
wishfulacres@gmail.com or 815-990-2380

       
  

Copyright © 2016 Wishful Acres Farm, All rights reserved.
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Our mailing address is:
Wishful Acres Farm
4679 N Flansburg Rd, Lena, IL, United States
Lena, IL 61048

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Sunday, March 22, 2015

Recipes by Vegetable type!

This is a tool I put together with my farm's CSA members (Community Supported Agriculture) in mind!  Our farm's organic vegetable "share" comes with an email newsletter every week that lists the vegetables they're getting, but I really want to give them a large recipe collection!  Now we have this  huge recipe list available for each vegetable & herb grown here at Wishful Acres Farm!

RECIPES BY VEGETABLE 


 Arugula - An Italian leafy green.  Typically eaten raw as a salad green. Delicious mixed with other salad greens such as lettuce.  Really delicious eaten raw on Italian dishes. Try chopping some & sprinkling it over your cooked spaghetti or pizza (cook food first, then sprinkle the arugula raw over the top after the main food is cooked).
Asian Greens.  Can be eaten raw as salad greens, either by themselves or mixed with other greens such as lettuce, spinach, etc.  Also commonly cooked.  Some recipe ideas are listed below.
Basil  - Herb. Can be eaten raw or cooked, most commonly eaten raw. Try chopping some & sprinkling it over your Italian dishes like pizza & pasta, or over raw tomatoes. 
Beets - A very dense root vegetable, always eaten cooked.
Broccoli - Can be enjoyed raw or cooked.
Cabbage  - Enjoy raw or cooked
Carrots  (carrots no longer grown here as of 2018)
Chinese Cabbage / Napa Cabbage. - Delicious raw or cooked.
Cilantro - herb.  Enjoy raw or cooked. Typically chopped raw & served over Mexican foods.
Cucumber - Typically eaten raw on salads, sandwiches, dips. Also pickled.
Dill - Herb. Fresh dill is a delicacy! Use fresh dill weed on sandwiches, dips, and even or salads. A little goes a long way!
Eggplant. Eaten cooked. Great in Italian dishes. Recipes below.
Escarole - Italia leafy green typically eaten cooked.

Garlic.  A common item in most recipes!  Your garlic comes in a "bulb", and you take the bulb apart to reveal the individual "cloves".  Make sure to remove the outer skin from the clove before using, just as you would an onion skin. Can be eaten raw or cooked (typically used in cooked dishes).
Garlic scapes.  These are the tops of the garlic plant, and a gourmet treat!  You can use them as a substitute for regular garlic in any recipe, or try some of the recipes below.
  • 6 Garlic Scape recipes - here
  • 7 Things to do with Garlic Scapes - recipes here
  • Garlic Scape Pesto - recipe here
  • or use as substitute for regular Garlic in any stir fry or soup recipe!
Garlic Spinach (Garlic Mustard).  A slightly bitter, wild, green leafy vegetable.
Green Beans - Can be eaten raw or cooked. Typically cooked, boiling is common. Recipes below.
Green Onions - Can be eaten raw or cooked. Typically eaten raw, chopped & used in salads 
  • 7 ways to use up Green onions - ides here
  • Radish, Cucumber, and Dill salad - recipe here
  • Summer Rice Salad with Vegetables - 
  • Tabbouleh (Mediterranean Style) - recipe here
  • Vegetable Thai Tom Yum Soup (bak choi is same as pac choi) - recipe here
Hakurei
Hakurei are Japanese salad turnips.  Not to be confused with Turnips (the regular American type), these do not taste the same at all.  Hakurei are similar in taste to a mild radish.  They are typically eaten raw - they make great snacks, also great on a veggie tray or salad.  Other ideas:
Kale - Can be eaten raw or cooked. If eating raw, chop very finely. Very good in soups. Recipes below.
Kohlrabi.  Kohlrabi is a mild, crunchy root vegetable that is typically eaten raw.  It is similar in flavor to a mild sweet radish.  Excellent on a vegetable tray, with a dip, or sliced onto a salad.  Looking for more ideas?  Here are a few:
Lettuce - Eaten Raw as a salad green.

Mizuna -Asian stir fry or salad green.  Delicious mixed with other salad greens such as lettuce. Mizuna has a little bit of spicy flavor (not overwhelming), which makes it perfect mixed with sweeter greens such as lettuce if eating raw.  Delicious cooked with other Asian greens in a simple stir fry.
  • Asian Greens with Garlic Sauce (use any Asian Greens) - recipe here
  • Fried Rice (use any Asian Greens instead of the pea greens listed) - recipe here on this blog
  • 8 ideas for Mustard Greens from Martha Stewart (Mizuna is similar to mustard greens, but slightly milder in taste) - recipes here
  • Simple Asian Stir Fry - recipe here on this blog
  • Vegetable Thai Tom Yum Soup (use Mizuna instead of the bak choi, or in addition to) - recipe here
Mustard Greens.  Mustard Greens can be eaten raw & mixed with other salad greens such as lettuce & spinch.  However, mustard greens are typically eaten cooked.  They are super nutritious, and have a unique horseradish & mustard flavor.  

Onions (sweet & regular)

Pak Choi (Asian stir fry vegetable).  Can be eaten raw, but is typically cooked. Very simple to cook in a stir fry!  Other ideas below.
Peas, sugar snap and snow pea - These are mostly eaten raw here at the farm, since we only grow the edible-pod type of sweet peas.  They are delicious with dip, or on a salad, or just by themselves.  However, there is much more you can do with Sugar Snap and Snow Peas!

Peppers, hot
Peppers, sweet.  Can be eaten raw or cooked.

Potatoes (not being grown here in 2018)

Radishes - Typically eaten raw. Great in salads, with dip, or on sandwiches. 

Rutabaga - Always eaten cooked. A very dense root vegetable. Flavor is like a potato and a turnip crossed together.
  • Farmhouse Chowder - recipe here
  • Roasted rutabaga - recipe here
  • Rutabaga Gratin (recipe calls for turnips, simply substitute rutabaga, delicious!) - recipe here
  • over 40 rutabaga recipes on Allrecipes.com - list here

Spinach - Our favorite way to eat spinach here on the farm is raw.  Spinach grown here tends to be super-sweet, and so we enjoy mixing it with other greens for salads.  However, there are many other things you can do with spinach!

Summer Squash & Zucchini.  Can be eaten raw or cooked, but typically cooked. The following recipes will work with all the varieties of zucchini, patty pan, and summer squash grown here at Wishful Acres Farm.

Swiss Chard - Do not fear Swiss Chard!  In fact, if you like spinach, you'll probably enjoy Swiss Chard as well!  You can substitute Swiss Chard in any recipe where you would use spinach, or even substitute it for kale in any recipes.  Can be eaten raw or cooked. If eating raw, chop finely and include it with other vegetables in a salad.  Here are few more ideas:

Tat Soi.  Can be eaten raw or cooked.  Tat soi is an Asian vegetable, very similar to Pac Choi (Pak Choi / Bak Choi).  When compared to Pac Choi, it is slightly more delicate, the leaves are smaller & more thin.  The flavor is almost identical.  Tat soi can be used interchangeably in any recipe calling for Pac Choi.  

 Tokyo Bekana.  Tokyo Bekana is a loose-head variety of Chinese Cabbage.  It can be used in all Chinese Cabbage recipes, plus any pac choi recipes.
Tomatoes (over 20 varieties grown here at Wishful Acres Farm!).  Can be eaten raw or cooked.

Turnips - Very dense root vegetable, always eaten cooked.

Winter Squash - Very dense, always eaten cooked.

Zucchini & Summer Squash.  The following recipes will work with all the varieties of zucchini, patty pan, and summer squash grown here at Wishful Acres Farm.

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