by Chef Brad | Dec 7, 2015 | Thanksgiving
To start: In the early morning or the day before, remove the sourdough starter from the refrigerator and place one cup in a large bowl. Add 2 cups flour and 2 cups water, place in a warm spot and let set for 8 to 12 hours. Next: Get out your Bosch bowl and place...
by Chef Brad | Dec 7, 2015 | Pressure Cooking, Soup
Chicken Noodle Soup Three Ways Author: Chef Brad Ingredients 3 boneless breast of chicken, chopped 1 white onion, chopped 2 garlic cloves, chopped 3 tablespoons Haco Chicken bouillon ½ pound spaghetti noodles ½ cup each red, black, and white quinoa 10 or more cups of...
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,...
