Christmas Toffee Nut Fudge

Christmas Toffee Nut Fudge

I love fudge and this is the perfect recipe, easy and oh so tasty. Print Christmas Toffee Nut Fudge Author: Chef Brad   Ingredients 6 oz pkg. chocolate chips 2 cup heath bar toffee pieces with chocolate 1 large jar marshmallow cream 2 cups nuts (example- 

Brown Rice Stir Fry

Brown Rice Stir Fry

Forget about the white rice. Once you eat brown rice it is hard to go back. Whole grains make for a wonderful stir fry. The secret is to pressure the grains and let the brown rice chill over night. And of course the sesame oil 

Cranberry Lemonade

Cranberry Lemonade

This is actually the recipe for my wonderful cranberry sauce; I just found another way to use the amazing sauce, great way to use the leftover sauce, if there is any. Print Cranberry Lemonade Author: Chef Brad   Ingredients 1 small pkg. fresh cranberries 1 half 

Thanksgiving Turkey

Thanksgiving Turkey

Brining the turkey is the perfect way to achieve the perfect Thanksgiving Bird.. Step 1: Brine 2 cups kosher salt ¾ cup sugar 1/3 cup pickling seasoning 3 gallons of water Submerge the unfrozen turkey in brine, refrigerated overnight or for up to a few 

Southern Black Eyed Peas Soup

Southern Black Eyed Peas Soup

Black eyed peas are a staple in the South, they are wonderfully satisfying and are great served with brown rice. Print Southern Black Eyed Peas Soup Author: Chef Brad   Ingredients 1 onion, diced 1 slice bacon or pancetta, diced 2 ½ cups black eyed peas, 

Sour Dough Spinach Bread

Sour Dough Spinach Bread

This is one of my very favorite sandwich breads that I have ever made. Ingredients: 1 cup sour dough starter 1 cups cooked barley 2 cups drained, chopped frozen spinach 2 cups hot water 3 tablespoons Xagave 1 tablespoon salt 1 cup corn flour, fresh 

Sausage and Millet – Caribbean Style

Sausage and Millet – Caribbean Style

What a great pressure cooker recipe, I would serve this with fresh sliced tomatoes, onions, and cucumbers. Print Sausage and Millet – Caribbean Style Author: Chef Brad   Ingredients 1 cup Millet 1 cup pearled barley 1 cup white rice 2 Tablespoons sugar 3 Tablespoons oil 

Roasted Garlic and Bean Dip

Roasted Garlic and Bean Dip

Great served as a spread on bread. Print Roasted Garlic and Bean Dip Author: Chef Brad   Ingredients 1 head of garlic 2 tablespoons + ½ teaspoon olive oil 1 medium onion, diced ½ bunch finely chopped cilantro 2 cups Kidney Beans, cooked 1 cup garbanzo 

Roasted Chicken Gorgonzola Pasta Salad

Roasted Chicken Gorgonzola Pasta Salad

Great way to use up left over Roasted Chicken. If you don’t like the Gorgonzola, trade it out. Print Roasted Chicken Gorgonzola Pasta Salad Author: Chef Brad   Ingredients 1 roasted chicken, skin and bones removed and meat shredded 10 cups cooked pasta 1 can roasted 

Potato Pie

Potato Pie

This is an amazing way to eat potatoes, it is great hot or cold. Print Potato Pie Author: Chef Brad   Ingredients For the Dough In your mixer bowl place the following ingredients and let sponge for 20 minutes. 1 cup sour dough starter ¼ cup 

Papaya Salad

Papaya Salad

Farro or any cooked grain really adds to this amazing salad. Print Papaya Salad Author: Chef Brad   Ingredients 2 large papaya, peel and seeded, cut in cubes (save seeds) 2 cups fresh strawberries 3 ears corn, roasted 1 large fresh pineapple, cored and diced 2 

Orange Rolls

Orange Rolls

Orange and the holiday season go hand in hand. Orange in bread is amazing. Print Orange Rolls Author: Chef Brad   Ingredients 1 ¼ cup scalded milk ½ cup Crisco or butter ⅓ cup sugar 1 teaspoon salt ½ cup amaranth, uncooked 1 Tablespoon dry yeast 

Non Fried Mexican Fried Ice Cream

Non Fried Mexican Fried Ice Cream

With the grains, it taste better. The thing I don’t like about other fried ice cream is that it taste like oil and covers up the real flavors. With this recipe you taste the grains, seeds, and everything. Print Non Fried Mexican Fried Ice Cream 

Lentil Soup

Lentil Soup

Lentils are so packed with nutrition. Print Lentil Soup Author: Chef Brad   Ingredients 2 Tablespoons olive oil 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and pepper 28 oz can crushed tomatoes 1 lb. lentils 

Kamut Caesar Salad

Kamut Caesar Salad

Kamut and Caesar are the perfect match. The chewy texture of Kamut really goes with the tangy Caesar dressing. Print Kamut Caesar Salad Author: Chef Brad   Ingredients 1 large egg 1 teaspoon Worcestershire sauce 3 tablespoons fresh lemon juice 1 medium garlic clove, crushed 1 

Kalamta Olive Flat Bread

Kalamta Olive Flat Bread

Print Kalamta Olive Flat Bread Author: Chef Brad   Ingredients 1 cup sourdough starter (buy at www.chefbrad.com) ¼ cup sugar 2 cups warm water 3 cups whole grain flour 3 tablespoons yeast 2 tablespoons salt ⅓ cup olive oil ½ cup to 1 cup chopped Kalamta 

Fresh Apple Cake

Fresh Apple Cake

This is an amazing cake, so tender and the chipotle sauce is amazing over the top. Print Fresh Apple Cake Author: Chef Brad   Ingredients 3 to 4 large baking apples, peeled 1 cup butter 1 ½ cups maple syrup 4 eggs 1 cup half and 

Four Bean Teff Relish

Four Bean Teff Relish

Nothing like beans to make a meal a better experience. Print Four Bean Teff Relish Author: Chef Brad   Ingredients 4 tablespoons balsamic vinegar ¼ cup extra virgin olive oil ¼ cup scallions, sliced ¼ cup roasted red peppers, finely diced ½ teaspoon sea salt ¼ 

Farro Buttermilk Flour Tortillas

Farro Buttermilk Flour Tortillas

Print Farro Buttermilk Flour Tortillas Author: Chef Brad   Ingredients 4 cups fresh ground Farro 1 cup white flour ¼ cup butter 2 teaspoons salt 2 cups warm buttermilk 1 Tablespoon baking powder 2 T. smoked paprika Instructions Place buttermilk in mixer and add 1 cup 

Fall Stew

Fall Stew

So rich with all the rutabaga and turnip, this is a sure pleaser for a stew. Served with fresh baked bread, heaven is at the door. Print Fall Stew Author: Chef Brad   Ingredients 1 large rutabaga 1 large turnip 1 yuca 1 large potato ½