Chef Brad America's Grain Guy – Page 10

Recent Posts

December 7, 2015

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. Chicken Stuffed Tomato Author: Chef Brad Ingredients 1 cup slivered almonds 3 bunches fresh basil (optional) Fresh Thyme …

Season 2 - Fusion Grain TV Show Recipes

by Chef Brad

December 7, 2015

Bean Breakfast Salad

Beans in a breakfast salad, why not? They add texture, nutrition, and flavor. I adore this salad. 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 2-3 …

Salads, Season 2 - Fusion Grain TV Show Recipes, Xagave Recipes

by Chef Brad

November 21, 2015

Cranberry Yeasted Buttermilk Biscuits

Whole grain spelt with cranberries to make the perfect healthy holiday buttermilk biscuits. We also show you an excellent trick in the video for using the WonderMix mixer for cutting the butter quickly and perfectly.

Cranberry Yeasted Buttermilk Biscuits

Author: Chef Brad

Ingredients

1 tablespoon yeast
1/4 cup warm water
1 tablespoon sugar
1 and one half cubes of butter, chilled
1 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons salt
1/4 cup sugar
1 cup room temperature buttermilk
3/4 cup Chef Brad’s Cranberry Sauce
5 cups sifted whole grain flour, spelt works really well.
1 cup white flour

Instructions

In separate dish mix yeast, water, and sugar.
Let rest for 5 to 10 minutes.
In WonderMix mixer with whips add, flour, baking soda and powder, salt, sugar, and chopped chilled butter.
Turn on mixer and cut the butter into the flour. Do not over mix.
You want the butter to be pea size.
Take off whips and put on dough hook.
Add yeast mixture, cranberry sauce, and half the butter milk.
Turn on and mix adding more buttermilk if needed. You want a really moist and sticky dough. Once again do not over mix.
Place lid on mixer and let rise.
Later remove from mixer on floured surface and gently knead.
Roll out dough and cut with biscuit cutter.
Place close together on baking pan and bake in a hot 400 degree oven for 12 to 15 minutes or until biscuits are golden brown.

Side Dishes, Thanksgiving

by Chef Brad

November 20, 2015

Cranberry Nut Mash Potatoes

The very best mashed potatoes you will ever eat. I love them and I have not found one person that does not just die for them. They are amazing. Savory, sweet, and creamy. It does not get better. Cranberry Nut Potatoes Author: Chef Brad Ingredients …

Pressure Cooking, Thanksgiving

by Chef Brad

November 20, 2015

Chef Brad Quick Tip: Flaky Pie Crust (and recipe)

Baking pie crust is kind of an art and not everyone can do it but here is a great Chef Brad tip to help you master the art. Pie Pastry (pie crust) Author: Chef Brad Ingredients 2½ Natural White or high-gluten white flour 3 tablespoons …

Desserts, Quick Tips, Thanksgiving

by Chef Brad

November 19, 2015

Buttermilk Pie

Click here for Perfect Pie Crust recipe and tips.

Click for a Buttermilk Pastry Dough/Pie Crust recipe.

Buttermilk Pie

Author: Chef Brad

Ingredients

1 Pastry for a 9 inch pie
1 3/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon orange oil
3 Tablespoons flour
1 Tablespoon vanilla bean paste

Instructions

Preheat oven to 350 degrees F.
Place all ingredients into a powerful blender and blend for 3 minutes on high.
Pour into unbaked pie crust and bake for 40 minutes, or until the filling is firm and golden.

Top with fresh whipped cream flavored with citrus bliss essential oil.

Desserts, Thanksgiving

by Chef Brad

November 19, 2015

Cranberry Sauce

I love turkey but I love cranberry sauce more! So I think I make the turkey so I can make cranberry sauce. I love this sauce. I have tried many, and I love a lot of them, but this one is my favorite. I love …

Thanksgiving

by Chef Brad

November 19, 2015

Holiday Sweet Potato Orange Rolls

I love a wonderful light roll and these sweet potato orange rolls are great with your holiday meal. The sweet potatoes give it a beautiful orange color. Holiday Orange Rolls Author: Chef Brad Ingredients 4 cups hot milk 3/4 container orange juice concentrate, reserve remaining …

Breads, Thanksgiving

by Chef Brad

November 12, 2015

Sprouted Barley Instructions 

Author: Chef Brad

Ingredients

1 cup seed*
 3 cups cool water (60-70 degrees)

Instructions

Put seeds into a bowl or jar with water.
Mix up seeds to assure water contact for all.
Allow seeds to soak 6-12 hours.
Empty seeds into your sprouter draining off the soak water.
Rinse thoroughly with water and allow to drain.
Set anywhere out of direct sunlight and at room temperature (70 degrees is optimal) between rinses.
Rinse and drain again in 8-12 hours and continue to do so until desired sprouting size and taste is achieved. This will take 2-5 days.

The soaked seed are already alive and thought they may not be their most nutritious they are still very nutritious, they are already without enzyme inhibitors so they’ll be easy to digest and nourish your cells without requiring anything form your body. *Any seed will work for sprouting. Barley needs to be hulless barley to work. Sprouting really ups the nutrition of the grain.

Season 3 - Fusion Grain TV Show Recipes

by Chef Brad

November 12, 2015

Pistachio Pesto

Pesto is great for pizza, salads, sauteing vegetables, and so much more. Changing the herbs can really make a great difference. Pistachio Pesto Author: Chef Brad Ingredients 2 cups or lightly packed fresh basil or cilantro 1 cup lightly toasted pistachio nut 2 tablespoons balsamic …

Pizza & Focaccia, Season 3 - Fusion Grain TV Show Recipes

by Chef Brad

November 11, 2015

Freekah Hot Breakfast Cereal

Freekah is a wonderful grain that is new to the states. it is nutty and packed with nutrition. I love hot cereal for breakfast and this one is so satisfying. I love it. Freekah Hot Breakfast Cereal Author: Chef Brad Serves: 6 servings Ingredients 1 …

Cereals, Pressure Cooking, Season 3 - Fusion Grain TV Show Recipes

by Chef Brad

November 11, 2015

Flaxseed Rustic Bread

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The Secret is to first soak the flax seed. It really brings out the nutty flavor.

Flaxseed Rustic Bread

Author: Chef Brad

Ingredients

2 cups warm water
1/4 cup olive oil
 1/4 cup Xagave
1 cup sourdough starter
1 cup soaked flax seeds (soaked over night in 2 cups water)
 2 teaspoons salt
4 cups unbrominated white flour
2 cups fresh ground buckwheat flour
 2 tablespoons saf instant yeast

Instructions

In a WonderMix mixer add water, oil, Xagave, sour dough starter, flax, salt, all of the buckwheat flour, 1 cup of the white flour, and the yeast on top of everything.
Start to mix and keep adding the white flour until it pulls from the sides.
Do not add in all 4 cups of the white flour if dough pulls away before it’s all added.
Once it pulls from the sides, let it knead for 6 minutes.
Rub some oil on your counter and take out the dough from mixer.
Cut the dough in half and form one round free standing loaf.
With the other half of dough, divide it into pieces to make dinner rolls.
Preheat oven to 400 degrees.
Place the bread in and immediately turn down the heat to 325 degrees.
Bake the rolls for 20 minutes.
The loaf of bread will take 25-30 minutes, until golden brown.
The inside temperature of the finished bread will be 180 degrees

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Breads, Pantry Members Only, Season 3 - Fusion Grain TV Show Recipes, Xagave Recipes

by Chef Brad

November 11, 2015

Black Quinoa Pasta Salad

This Pasta salad is over the top wonderful with the black quinoa and the dressing is a creamy dressing, unusual for a pasta salad. Makes a lot, so take a bowl to the neighbor. Black Quinoa Pasta Salad Author: Chef Brad Prep time: 30 mins …

Salads, Season 3 - Fusion Grain TV Show Recipes

by Chef Brad

November 11, 2015

Amaranth Protein Bars

These are great protein bars, filled with wonderful ingredients that taste great and are good for you. Amaranth Protein Bars Author: Chef Brad Serves: 3 dozen bars Ingredients 1 cup organic brown sugar 1 cup coconut oil 1 cup Xagave 4 eggs 1 cup organic …

Gluten Free Recipes, Season 3 - Fusion Grain TV Show Recipes, Xagave Recipes

by Chef Brad

November 10, 2015

Cracked Kamut Hot Cereal

Kamut has a buttery texture and nutty flavor. It’s one of my favorite breakfast cereals.

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 Oil
Xagave

Instructions

Bring water to boil and add cereal and whisk.
Simmer for 10 minutes and add tablespoon of Coconut oil and sweeten with Xagave.

Cereals, Season 2 - Fusion Grain TV Show Recipes, Xagave Recipes

by Chef Brad

November 10, 2015

Turkey Tips from Chef Brad (plus video instructions)

#1 Buy a Fresh Turkey Fresh Turkeys are wonderful, but brining does wonders for any turkey. It adds water weight to the bird and pulls toxins out of the bird. #2 Brine the Turkey Brining tenderizes and moistens the meat making a far juicer turkey. …

Thanksgiving

by Chef Brad

November 10, 2015

Cranberry Delight

This is the best Cranberry Sauce. I have tried many and I do love all cranberries, but this one is over the top for me and so simple. Cranberry Delight Author: Chef Brad Ingredients 1 fresh vanilla bean 3 teaspoons Penzeys orange extract 1 package …

Gluten Free Recipes, Thanksgiving

by Chef Brad

November 10, 2015

Chicken Thigh Stew

This soup is soul food. So tasty, you will want to make sure you have leftovers. I serve with stew on or over pressure cooked yukon potatoes. Chicken Thigh Stew Author: Chef Brad Ingredients 10 skinless chicken thighs 3 stalks celery, chopped 1 yellow onion, …

Soup

by Chef Brad

November 10, 2015

Cranberry Lemonade Delight

Every meal should have a beverage, it adds excitement to the experience and joy to the taste buds. Cranberry Lemonade Delight Author: Chef Brad Ingredients This recipe makes one gallon. Use a gallon pitcher or a gallon jug. 2 cups fresh cranberries 1 cup fresh …

Smoothies

by Chef Brad