March 24, 2010

O-M-G I love my C-S-A!!!

Can I just say how much I freakin' love my CSA!?

Community Supported Agriculture is an easy way to get healthy, organic, locally (mostly), grown food each week.  Some call it beyond organic.

Me, I call it: YUMMY.

Since joining Enterprise Farms year-round farm share (East Coast Farm Share in the Fall/Winter and Local Farm Share in the Spring/Summer), we eat at least one item a day from our share.  

Here is one of my favs I made this week:

Chicken with Baby Bok Choy in a Ginger Soy Sauce 
(adapted from

3 boneless skinless chicken breasts (We got antibiotic-free frozen chicken.) 
½ tsp garlic salt
Baby bok choy
2 tbsp peanut oil
1½ tbsp cornstarch

1 cup chicken broth (Free-range organic cartons from BJs are a good buy; or make your own)
2 tbsp soy sauce
1 tsp fresh ginger

  1. Cut chicken into 1 inch cubes. Sprinkle these cubes with the garlic salt and let them sit at room temperature for about 5 minutes.
  2. Thoroughly rinse the baby bok choy and pull the stalks from the base, discarding the base. Then cut the leaves and stalks into large 1½ or so inch chunks keeping them separate. Then set them aside.
  3. In a small bowl, mix together the ingredients for the sauce and set it aside.
  4. In a small cup, mix the cornstarch with a little warm water just so that it dissolves and set it aside.
  5. Heat a non stick pot or wok on high. Once the wok is hot add 1 tablespoon of the peanut oil and let it get hot. Then add the chicken cubes and stir fry them for about 6 to 8 minutes or until brown. If you let the chicken sit on one side for about 2 minutes before stirring, it will brown quicker. Simply let it sit for 2 minutes and then stir, and then let it sit for another 2 minutes and stir again. Repeat this until most of the chicken is brown.
  6. Once the chicken has browned, remove it from the wok and set it aside.
  7. Add the remaining tablespoon of oil to the wok.
  8. Once this oil is hot add the baby bok choy stalks and stir fry them for 2 minutes. Then add the leaves and stir fry for another minute. The stalks are stir fried first because they are denser than the leaves and therefore take longer to cook.
  9. Return the chicken to the wok and add the sauce. Then bring everything to a boil.
  10. Once it boils, add the cornstarch mixture and stir until thick.
  11. Serve with either steamed or fried rice.

I cannot believe how good this was!  I made this Sunday night, divided it into 5 separate containers, had one for lunch Monday and froze the others.  Forget Lean Cuisines.  These are ChristyZ Cuisines.  YUM!

And the tally...

NI: 300cals/6g fat/29g protein
Cost: about $6.50 for 5 servings; so $1.30/each

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