Crusted Pork Tenderloin

Crusted Pork Tenderloin

This also works well with lamb chops. Print Crusted Pork Tenderloin Author: Chef Brad   Ingredients 1 cup pumpkin seeds 1 cup pecans 1 cup panko bread crumbs ½ cup popped amaranth 2 tablespoons fresh rosemary 2 teaspoons salt Pork tenderloin Fresh ground amaranth flour Eggs 

Cream Cherry Salad

Cream Cherry Salad

Just adding a grain add to the wonderfulness of any recipe. This one is a perfect example. Print Cream Cherry Salad Author: Chef Brad   Ingredients 1 can cherry pie filling 20 oz. can crushed pineapple or cubed pineapple, drained 1 can Eagle Brand condensed milk 

Coconut Mint Salad

Coconut Mint Salad

Mint and coconut are great together. The fava bean really adds texture to this salad. Print Coconut Mint Salad Author: Chef Brad   Ingredients 1 large fresh pineapple, peeled, cored, and cut in small pieces (save to core) 6 apples, chopped in small pieces 2 cucumbers, 

Christmas Ham

Christmas Ham

Nothing like a Christmas ham. This one take a little time, but I was pleased with the end result. Print Christmas Ham Author: Chef Brad   Ingredients Step 1: Brine 2 cups kosher salt ¾ cup brown sugar ⅓ cup pickling seasoning 3 gallons of water 

Christmas Applesauce Mason Jar Cake

Christmas Applesauce Mason Jar Cake

Who would have thought, a cake in a jar and it gets better the longer it stores. Print Christmas Applesauce Mason Jar Cake Author: Chef Brad   Ingredients 3 ½ cups flour 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon cloves 1 

Chinese Scallion Bread

Chinese Scallion Bread

These are tender tasty breads that are easy to make and so satisfying. Print Chinese Scallion Bread Author: Chef Brad   Ingredients 1 cups (plus) white flour 3 cups brown rice flour Kosher salt 1 ¼ cups boiling water 1 tablespoon sesame oil ½ cup sliced 

Chinese Chicken Salad

Chinese Chicken Salad

You are going to love this salad. So much texture and flavor. Print Chinese Chicken Salad Author: Chef Brad   Ingredients 2 breasts of chicken, shredded 2 cups cooked Colorado river beans 3 cups cooked Sweet Brown rice 3 small 12 oz. cans mandarin oranges, drained 

Chicken Stuffed Tomato

Chicken Stuffed Tomato

Nothing like a stuffed tomato, but this filling can be used for sandwiches or try filling up a seeded cantaloupe with the filling for an extra treat. Print Chicken Stuffed Tomato Author: Chef Brad   Ingredients 1 cup slivered almonds 3 bunches fresh basil (optional) Fresh 

Bean Breakfast Salad

Bean Breakfast Salad

Beans in a breakfast salad, why not? They add texture, nutrition, and flavor. I adore this salad. Print Bean Breakfast Salad Author: Chef Brad   Ingredients 1 lb. strawberries 1-2 pints raspberries 1 fresh pineapple, cored and diced 1 can great northern beans, drained and rinsed 

Cracked Kamut Hot Cereal

Cracked Kamut Hot Cereal

Kamut has a buttery texture and nutty flavor. It’s one of my favorite breakfast cereals. Print Cracked Kamut Hot Cereal Author: Chef Brad   Ingredients 1 cup cracked Kamut (you can crack kamut in Blender or hand Grain Mill) 4 cups hot water Dash salt Coconut 

WonderFlour Buttermilk Cookies

WonderFlour Buttermilk Cookies

WonderFlour makes the best cookies. With the Xagave these will be cakey, but dreamy cakey, meaning melt in your mouth goodness. Print WonderFlour Buttermilk Cookies Author: Chef Brad   Ingredients 4 ½ cups fresh ground WonderFlour™ 1 cup cooked White Quinoa 1 cup shredded coconut 1 

Whole Wheat Hamburger Buns

Whole Wheat Hamburger Buns

After making your own buns, it is hard to buy them at the store. Print Whole Wheat Hamburger Buns Author: Chef Brad   Ingredients 4 cups warm milk ½ cup oil 4 tablespoons brown sugar 4 eggs 2 teaspoons salt 6 cups whole wheat flour, fresh 

White Quinoa Chicken Soup

White Quinoa Chicken Soup

Pressure cooking is so great and it adds to flavor and saves time. Print White Quinoa Chicken Soup Author: Chef Brad   Ingredients 4 large chicken breasts, cubed 1 onion, diced 2 large cloves of garlic, minced 1 Tablespoon minced or grated ginger 3 Tablespoons Olive 

Whipped Ginger Salad

Whipped Ginger Salad

I love this wonderful simple salad. The fresh ginger really adds to the flavor of the salad. Print Whipped Ginger Salad Author: Chef Brad   Ingredients 4 cups heavy cream ½ cup xagave Fresh grated ginger, about 1 tablespoon fresh ginger 2 teaspoons vanilla – 3-4 

Salmon Dill Cakes

Salmon Dill Cakes

These are amazing and you can use red, white, or black quinoa and have terrific results. Print Salmon Dill Cakes Author: Chef Brad   Ingredients 3 cups cooked salmon 1 cup black quinoa 1 Tablespoon fresh dill ½ red onion, chopped fine Chopped Fresh Parsley 8 

Red Quinoa Coconut Yams

Red Quinoa Coconut Yams

These are the best yams I have ever eaten. I love the quinoa topping. It is a family favorite. Print Red Quinoa Coconut Yams Author: Chef Brad   Ingredients 3 cups mashed, cooked sweet potatoes or yams 1 cup sugar ½ cup half & half ½ 

Quinoa Black Bean Bread

Quinoa Black Bean Bread

Nothing compares to hot bread out of the oven. Hot bread can make any meal a culinary experience. Print Quinoa Black Bean Bread Author: Chef Brad   Ingredients ¼ cup fresh ground black bean flour 1 cup hot water ½ cup sour dough starter * can 

Pulled Pork

Pulled Pork

This pork rivals any restaurants pulled pork, served with the pineapple mango salsa, it is amazing. Print Pulled Pork Author: Chef Brad   Ingredients 2 cups pineapple soda ½ cup soy sauce ¼ cup balsamic vinegar 3 Tablespoons olive oil ½ cup Xagave 1 Tablespoon grated 

Old Fashion Cornbread with Quinoa

Old Fashion Cornbread with Quinoa

I love quinoa in cornbread, it gives it a moistness that is so charming and the crumb is so tender. Print Old Fashion Cornbread with Quinoa Author: Chef Brad   Ingredients 2 cups freshly ground popcorn 2 cups WonderFlour™ or spelt flour ½ cup white sugar 

Millet Refried Beans

Millet Refried Beans

Adding millet to beans not makes them taste great, but adds much more fiber and nutrition. Print Millet Refried Beans Author: Chef Brad   Ingredients 3 cups dry beans, black or pinto ¼ cup uncooked millet 9 cups water 1 t. salt 1 T. extra virgin