Monday, November 29, 2010

Sauted Escarole *Original Recipe*

Escarole is a type of endive, and a bitter leaf vegetable. It is a great addition to soups, pastas, salads and can be eaten raw. Its like they say the simplicity is best, and that what this recipe is all about. Escarole just goes great with garlic and oil, but I added a few onions for fun.


1 Head of Escarole
2-3 gloves of minced garlic
1-2 tablespoons of grape-seed oil
1 green onion
a dash of red onions


1) Wash Escarole. Chop and minced garlic, green onion and red onion

2) Set skillet on medium heat, add grape-seed oil let it warm up, then add garlic cook for about 4 mins, then add green & red onions.

3)Add Escarole, and saute until soft.

Enjoy ^^

Wednesday, November 24, 2010

Whole Food's Surprise

It's day before Thanksgiving, and I'm in the middle of doing some last minute shopping at Whole Foods Market. Then, one of the staff gave me this beautiful paper turkey. I'm calling this a Thanksgiving miracle ^^ I used this turkey to compliment my traditional thanksgiving muffins. It's our own special family tradition.

This turkey has made our thanksgiving even more special. I would like to thank the kind staff at Whole Foods for giving it to me, he will forever becoming part of our thanksgiving tradition.

Happy Thanksgiving everyone !!

Friday, November 19, 2010

Mushroom Broth (Original Recipe)

I've always wanted to make mushroom broth, and it turned out great. Surprisingly, the asparagus and green onions gave it the right kick. This broth is bold and delicious, and it goes down smooth.

The Good Stuff presents (applauds)-

Mushroom Broth:


4-5 shiitake mushrooms
3 pieces of bok choy
2 green onions
7 stems of asparagus
1/2 of a golden beet
1 small piece of ginger
1 clove of garlic


1) Fill a large pot with water and set to boil on medium heat

2) Chop and clean all vegetables

3) When water is hot, you know when you start to see steam rising, add vegetables. Then switch to low heat.

4) Let vegetables cook until soft, this should take about 1.5- 2 hrs.

5) For a stronger flavor, let broth rest for about 30min -1 hr in the pot.

Tune in next time as we show you how you can make imitation soy sauce using this broth.

Until then, Enjoy^^

Tuesday, November 16, 2010

Super Quick Fried Rice (Original Recipe)

I was making rice and all of a sudden I was inspired to take it a step further. In a heat of passion, I grabbed some red & green onions, mushrooms, and fired up the skillet. I added the rice and egg whites mixed it around and Vola! This dish is quick and easy, it tastes great, and its surprisingly healthy, all thanks to a moment of inspiration.


1/2 - 3/4 cup of brown rice
1/4 of a red onion
3-4 shiitake mushrooms
1 green onion
2 eggs whites
a piece of ginger
1/2 tbs of grape seed oil


1) Cook rice in rice cooker. (If you don't have one, then follow directions on the rice package)

2) Clean/chop onions, mushrooms and ginger, and beat egg whites in a bowl.

3) After rice is done cooking, set skillet on medium heat, and let grape seed oil warm up.

4) Add onions, mushrooms and ginger, let them sweat for about 2-3 mins.

5)The add rice, and mix everything together for about a minute.

6) Now add the egg whites, let them cook, and now the fun part, mix the contents together !

7) Turn off skillet & Enjoy^^ + add ketchup if you desire ;)

Sunday, November 14, 2010

Freestyle Vegetable Broth ( Original Recipe)

With winter fast approaching, it's that time of year, broth time! It's empowering to make your own from scratch and its much simpler than one would think. I decided to make things interesting by adding some bok choy and shiitake mushrooms, golden beets, and cayenne pepper. I named this recipe Freestyle Vegetable Broth because anything goes, think of the ingredients as a guideline.

Freestyle Vegetable Broth-


1 large carrot
3 pieces of bok choy
a bunch of parsley
2 large parsnips
1/2 of a golden beet
6 pieces of celery
3 shiitake mushrooms
a piece of lime rind
2 cloves of garlic
3 pieces of ginger
a dash of cayenne pepper


1) Fill a large pot with water and set to boil on medium heat

2) Chop and clean all vegetables

3) When water is hot, you know when you start to see steam rising, add vegetables. Then switch to low heat.

4) Let vegetables cook until soft, this should take about 1.5- 2 hrs. It takes time, but it's worth it.

Have fun and be creative, and the results will surprise you.

Friday, November 12, 2010

Snow covered Veggies ( Original Recipe)

It's the universal question that's on everyones mind, "whats for dinner?" Necessity is truly the mother of invention. Utilizing a box of left over egg whites, and some fresh vegetables, I put a creative twist on the old fashioned omelet. When I scrambled the egg white, it reminded me of a snow, hence the title Snow covered Veggies.

Snow covered Veggies:


1 chopped green onion
1 handufl of chopped bok choy
3 egg whites
1/8 cup of chopped orange pepper ( any kind will do)
some chopped parsley
1 tbs of grapeseed oil
Tabasco, or pepper to taste
(optional- a few leaves of parsley for garnish)

1) Wash and chop green onion, bok choy, orange pepper,and parsley

2) Beat egg whites

3) Heat up skillet, add tablespoon of grapseed oil. When the oil is warm add green onion, and let them sweat for around 5 mins.

4) Then add the bok choy, then cover the skillet and let the bok choy steam for around 10-15, till it's semi-soft. ( if you have cooked bok choy you can skip this step)

5) Add eggs whites, make sure the bok choy and onion are covered in egg whites.

6) Add the remaining ingredients, and scramble eggs whites like crazy! Make sure it's cooked.

7) Slide on to a plate, and add tabasco or pepper or your favorite spice to taste. Want to go for gusto? Then put a parsley garnish on top.


Monday, November 1, 2010

November is Original recipe month

This month on The Good Stuff is original recipe month ! Featuring our broth series. Stay tunned as we churn out a new recipe each ^^