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.

Ingredients:

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

ketchup(optional)

Preparation:

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 ;)

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-

Ingredients:

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

Preparation:

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.

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:

Ingredients:

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)

Preparation:

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.

Enjoy^^

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 ^^

Spotlight: King Arthur's Gluten-Free Bread Mix

King Arthur's is well know for their superior flour quality, no other brand can compare to their taste and texture. There long a waited Gluten-Free flours and mixes are finally available in stores to the public. Somethings in life are just worth waiting for.

The verdict, this bread is a slice heaven. King Arthur's doesn't disappoint, the quality of the this mix is outstanding. The texture is incredible, its crunch on the outside and the dough is fluffy on the inside. Unlike most gluten-free bread mixes, this one has no funny after taste. It blows the competition out of the water, one bite and you'd swear you were eating regular bread.

This mix does take a long time to prepare, you need to let it rise for 30 min, then put the mix in a bread pan and let it rise again for 20-40 mins. Eventually placing the pan the oven to bake for 50-60 mins. Yet,for results like these it's worth the wait. The king has re-claimed his thrown.

( I didn't have a bread pan so I used a bunt pan, it still came out great. )

For more information:

http://www.kingarthurflour.com/glutenfree/

*Please note: that some of King Arthur's gluten-free mixes, such as there chocolate cake, brownies and cookie mix do contain corn-starch. The bread mix does contain potato starch*

[For a potato starch free alternative, we recommend, Namaste Foods Bread Mix, another great product]

The Good Stuff rating:

Best Bread Mix on the planet!

Beer Battered Veggie Tempura! (Version 1)

Tempura has always been a favorite of mine as long as I can remember. It's Japanese deep fried vegetables or seafood. After reading, The gloriously gluten-free cookbook, by Vanessa Maltin, I was inspired to create my own gluten-free tempura dish. As wonderful as Vanessa's recipe is, I had to make a few modifications. This is the corn/gluten/dairy-free version, the long line of many versions to come.

*Note: originally tempura batter is made with eggs *

Beer Battered Veggie Tempura! (Version 1)

For the Batter:

-7 oz of Redbridge gluten-free beer

- 1/2 cup of tapioca starch

- 2/3 cup of millet flour

- 1 tablespoon of sugar

- 1 packet of yeast

For Frying:

-Canola oil or Grapeseed oil

2 yellow or green peppers

2-3 sweet potatoes

1 head of broccoli

* other veggie suggestions: string beans, asparagus, feel free to be creative*

( seafood can be used with this batter, if your not allergic )

Directions:

Batter:

In a large bowl, combine all batter ingredients, and whisk well together.

Frying:

1) Prep the vegetables by slicing them into bit-sized pieces.

2) In a large skillet or pot ( if your using a pot, you'll need around 3 cups of oil); heat over medium heat, until oil is ready

3) Dip veggies into batter and make sure their coated well. Carefully place veggies in hot oil, and fry everything until golden brown. ( If using a skillet, see photo below, you'll have to flip the veggies till golden brow)

4) Remove crispy veggies from skillet place on a plate with a paper towel to cool and soak any additional oil.

Enjoy the Beer Battered Goodness !

Spotlight: Andean Dream Quinoa Cookies

Have we got a special treat for you! Are you trying to find a chocolate-chip cookie that is gluten- cookie, and is also free of soy & corn? Well, check out Andean Dream Quinoa Cookies. The best part is, they taste just like a regular chocolate chip cookie. The quinoa gives these cookies a wonderful texture; packing an extra crunch in every bite, sending your taste buds to flavor heaven.

Andean Dream also adds a nice touch by individually wrapping each cookie, perfect for whether your on the go or packing school lunches.

Andean Dream offer's five varieties . . . Orange Essence, Chocolate Chip, Cocoa-Orange, Raisins & Spice and Coconut.

These cookies are gluten/wheat/dairy/soy/corn-free and are produced in a nut-free facility. They contain no trans-fat & no cholesterol. This product is also fair-trade.

For more information check out:

http://andeandream.com

The Good Stuff rates Andean Dream Quinoa Cookies:

5/5