by Chef Brad | Dec 7, 2015 | Soup
Beef Barley Soup Author: Chef Brad Ingredients 1 cup rye 2 cups barley 5 cups water 1 teaspoon salt 1 lb. beef tips cut up 2 cups sliced mushrooms 1 onion, chopped 3 garlic cloves 4 tablespoons olive oil 3-4 quarts water 8 oz. Haco brand Espagnole sauce mix ¼ cup each...
by Chef Brad | Dec 7, 2015 | Smoothies
Tropical Summer Smoothie Author: Chef Brad Ingredients 1 whole orange 1 banana 6 frozen mango chunks 1 scoop protein powder ½ teaspoon of coconut extract ½ teaspoon of vanilla 8 to 10 ounces of water 1 to 2 cups of ice Instructions Add all ingredients to blender. The...
by Chef Brad | Dec 7, 2015 | Gluten Free Recipes, Side Dishes, Xagave Recipes
The worst thing we do is over cook the asparagus. Be careful not to over steam. It should have just a bit of a snap to it. Steamed Asparagus Royal Author: Chef Brad Ingredients 2 to three bundles of fresh asparagus Olive oil Xagave Balsamic vinegar Salt and pepper...
by Chef Brad | Dec 7, 2015 | Gluten Free Recipes, Pressure Cooking, Side Dishes
Add some boneless breast of chicken to this in the beginning and you have a main course. Roasted Corn Cilantro Rice Author: Chef Brad Ingredients 4 cups chicken stock 2 cups rice and ½ cup red or black quinoa ¼ cup chopped cilantro plus ½ cup for garnish ½ jalapeño,...
by Chef Brad | Dec 7, 2015 | Side Dishes
Apple Quinoa Side Dish Author: Chef Brad Ingredients ¼ cup butter ½ onion, chopped 1 bell pepper, yellow, chopped 1 large apple, chopped 2 cups red quinoa 3 cups water Instructions In pan, sauté butter, onion, bell pepper, and apple. After vegetables and apple are...
