Tag: Gluten-Free

Millet Rigatoni

Millet Rigatoni

This recipe is a family favorite at my home. So easy and so tasty. This must be done in an electic pressure cooker. Just the way it will cook prevents it from burning. The electric pressure cooker is amazing for this one pot pressure cooker 

Millet Hot Breakfast Delight

Millet Hot Breakfast Delight

Millet is perfect food for everyone and for breakfast you can’t beat it. Tasty and packed with protein. It stays with you and all day long you will be dreaming about the breakfast you had. Print Millet Hot Breakfast Delight Author: Chef Brad   Ingredients 1 

Millet and Black Bean Salad

Millet and Black Bean Salad

Millet and beans go so well together, This salad is so wonderful.

Millet and Black Bean Salad
Author: 
 
Ingredients
  • 2 cups Millet, cooked, chilled
  • 3 cups black beans, cooked, chilled
  • ½ cup fresh cilantro, chopped
  • 1-2 pints red and yellow cherry tomatoes, halved
  • ½ of a red onion
  • ½ of a large red bell pepper
  • ½ of a large orange bell pepper
  • 4 cobs of fresh corn, roasted and corn kernels cut off the cob, to roast corn place under the broiler
  • Or place in 400 degree oven until corn browns.
  • 1 zucchini, small diced
  • -
  • Dressing:
  • 2 to three tablespoons Roasted paprika I love Penzeys
  • ¼ cup Flax oil
  • ⅓ cup White balsamic vinegar
  • ⅓ cup Extra Virgin Olive Oil
  • Pinch of Salt and Pepper
Instructions
  1. In a large bowl combine all of the ingredients and toss with the dressing.

Millet cooks just like white rice. In the pressure cooker 6 minutes.

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 

Fresh Salsa

Fresh Salsa

Really salsa is one of the most important foods in the world, this recipe will become your personal favorite. Print Fresh Salsa Author: Chef Brad   Ingredients 1 28 oz. can tomatoes, crushed 1 28 oz. can green chili enchilada sauce (La Victoria) 7 Roma tomatoes 

Café Super Grain Salad

Café Super Grain Salad

The best side dish salad ever, I used it in place of potato chips in my Café.

Café Super Grain Salad
Author: 
 
Ingredients
  • 1 cup black quinoa
  • 1 cup millet
  • 1 cup white rice
  • 6 cups water
  • 5 medium garlic cloves, minced
  • 1 medium white onion, chopped
  • 1 can black beans, rinsed and drained
  • 1 cucumber, seeded, or 1 zucchini
  • 1 pint cherry or grape tomatoes, sliced in half
  • -
  • Dressing:
  • ¼ cup flax oil
  • ¼ cup olive oil
  • ½ cup Balsamic vinegar
  • Xagave
  • Salt and pepper to taste
Instructions
  1. Bring water to boil then add grains.
  2. Bring to boil again.
  3. Lower heat and simmer for 15 to 20 minutes.
  4. Cool, overnight if possible.
  5. Add the garlic, onion, cucumber, tomatoes, and black beans.
  6. Toss with dressing.
  7. For better flavor, mix all ingredients, including dressing, while grains are still warm and refrigerate overnight.

 

Buckwheat Salad

Buckwheat Salad

You can use kasha (roasted hulled buckwheat) or hulled buckwheat in this recipe. Kasha has a stronger flavor, but I love it, hulled is milder, but I love it too. Either way you will have a great salad. Print Buckwheat Salad Author: Chef Brad   Ingredients 

Buckwheat Buttermilk Banana Pan Fried Pancakes

Buckwheat Buttermilk Banana Pan Fried Pancakes

I like to make these one day and cook them on the griddle and then the next day fry the leftovers. It takes them to a whole new level. Print Buckwheat Buttermilk Banana Pan Fried Pancakes Author: Chef Brad   Ingredients 5 eggs 2 cups buttermilk 

Brown Rice Waffles

Brown Rice Waffles

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Brown Rice Sweet Breakfast Cereal

Brown Rice Sweet Breakfast Cereal

Brown rice is so dreamy for breakfast. Print Brown Rice Sweet Breakfast Cereal Author: Chef Brad   Ingredients 2 cups sweet brown rice 3 ½ cups of water Pinch of salt 2 heaping spoonfuls of coconut oil ¼ cup Xagave Instructions In an electric pressure cooker 

Brown Rice and Chicken

Brown Rice and Chicken

Print Brown Rice and Chicken Author: Chef Brad   Ingredients 2 chicken breasts, diced, uncooked 1 T. Extra Virgin Olive Oil 2 T. smoked paprika 2 T. Tuscan sunset 4 cups Vegetable Stock (can use chicken stock) 28 oz. can crushed fire roasted tomatoes 3 cups 

Baked Beans

Baked Beans

Nothing like baked beans to make the house smell great, perfect served with barbecue meats.

Baked Beans
Author: 
 
Ingredients
  • 2 cups dry cranberry beans
  • 5 cups of water
  • 1 lb. bacon, chopped
  • 1 onion, diced
  • 1 cup pineapple pieces
  • 3 cups catsup
  • ½ cup molasses
  • ¼ cup Worcestershire sauce
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon Tabasco
  • 1 Tablespoon dry mustard
  • 1 Tablespoon dry curry powder
  • 1 teaspoon kosher salt
  • ½ cup brown sugar
Instructions
  1. Place beans and water in pressure cooker and pressure at 2nd ring for 45 minutes.
  2. In a large pot, add the chopped bacon and cook until just crisp. Add in the onion and sauté until tender.
  3. Add the rest of the ingredients and beans with a little of their liquid into the pot and bake for 3 ½ hours at 350 degrees.

 

Amaranth Spinach Salad

Amaranth Spinach Salad

Wonderful easy salad. I love to top a salad with amaranth. It is so lovely and tastes great. Print Amaranth Spinach Salad Author: Chef Brad   Ingredients Large bowl of fresh spinach 8 strawberries, sliced 1 cup grapefruit, segmented ½ cup walnuts ½ cup dried pineapple 

Red Quinoa Fruit Salad

Red Quinoa Fruit Salad

This is one of my favorite salads, refreshing and easy to make. Excellent served with grilled chicken or salmon and I love to eat it for breakfast, lunch or dinner. Print Red Quinoa Fruit Salad Author: Chef Brad   Ingredients For the Salad: 1 cup fresh 

Red Quinoa Chicken Salad

Red Quinoa Chicken Salad

Red-Quinoa-Chicken-Salad-1351543824[1]I think this is one of my best creations. I love all the flavors and it is so pretty to look at.

Red Quinoa Chicken Salad
Author: 
Prep time: 
Total time: 
 
Ingredients
  • 3 cups red quinoa cooked and chilled
  • 1 roasted chicken deboned and chopped
  • 2 cups red and green grapes cut in half
  • 1 bundle scallion chopped
  • 1 red bell pepper chopped finely
  • 1 cup mango cubed
  • ¼ cup fresh herbs basil and thyme are good
  • -
  • Dressing:
  • 2 cups greek yogurt
  • 1 tablespoon Dijon style mustard
  • ½ teaspoon fresh cardamom
  • ¼ cup Xagave
  • 1 tablespoon aged balsamic vinegar
  • salt and pepper
Instructions
  1. Place salad ingredients in large bowl and toss well.
  2. Whisk the dressing ingredients together and then combine with all other ingredients in large bowl.
  3. Toss well, serve on a bed of butter lettuce or in a cantaloupe bowl, or on a crescent roll

 

Confetti Pasta Salad

Confetti Pasta Salad

This is a colorful wonderfully satisfying salad. So much texture and flavor. Print Confetti Pasta Salad Author: Chef Brad   Ingredients For the Salad: 1 lb. box of Orso, cooked drained and chilled, toss with oil after cooking 1 lb. box of large couscous, cooked drained, 

White Quinoa Cabbage Soup

White Quinoa Cabbage Soup

Simple yet oh so great. The white quinoa really adds to the flavor and nutrition. Print White Quinoa Cabbage Soup Author: Chef Brad Prep time:  5 mins Cook time:  6 mins Total time:  11 mins Serves: 8   Ingredients 3 cups finely shredded cabbabe 1 large yellow 

Third Sunday Chili

Third Sunday Chili

Third-Sunday-Chili--1350934540[1]

Chili really is a comfort food. This one is packed with nutrition and flavor. Three beans and a dried sprouting bean mix with some added grain makes this a great satisfying meal.

Third Sunday Chili
Author: 
 
Ingredients
  • 1 cup uncooked black beans
  • 1 cup uncooked small red beans
  • 1 cup uncooked pinto beans
  • 9 cups of water
  • 1/ 2 cup Penzey's chili 9000 spice blend
  • 3 lbs. lean ground beef
  • ½ cup black or red quinoa
  • 1 large can green chili enchilada sauce
  • 2 small cans chopped green chilies
  • 2 teaspoons Penzey's roasted onion powder
  • 1 tablespoon salt
  • 1 cup uncooked sprouted three bean mix, (available at Costco)
  • 2 cups of water
Instructions
  1. In pressure cooker place cleaned beans and 9 cups of water.
  2. Pressure for 35 to 40 minutes or until desired tenderness.
  3. Set aside.
  4. In large sauce pan place beef and quinoa, cook until beef is done and than add chili 9000, sauce, green chilies, onion power, and salt.
  5. Stir and simmer adding beans that have been cooked in the pressure cooker and sprouted beans that have been cooked according to instructions on package.

 

White Quinoa Meat Loaf

White Quinoa Meat Loaf

Meat loaf is a comfort food, and this recipe pushes it over the top. Print White Quinoa Meat Loaf Author: Chef Brad   Ingredients 2 lbs Lean Ground Beef or turkey meat 2 cups White Quinoa, cooked 1 cup Bread Crumbs 3 garlic Cloves, minced ½ 

Sorghum Chili

Sorghum Chili

Any grain works well with chili, sorghum is gluten free and adds great texture to the chili. Print Sorghum Chili Author: Chef Brad   Ingredients 1 cup whole grain sorghum uncooked 
8 cups water 
2 tsps seasoned salt ½ cup chili seasoning 1 can large green