Recent Posts

Old Fashion Cornbread with Quinoa
November 7, 2015

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. Old Fashion Cornbread with Quinoa Author: Chef Brad Ingredients 2 cups freshly ground popcorn 2 cups WonderFlour™ or spelt flour ½ cup white sugar 1 …

Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes, WonderFlour Recipes
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by Chef Brad
Millet Turkey Sliders
November 7, 2015

Millet Turkey Sliders

Sliders are great, just a fancy name for burgers, and are smaller, and add an exciting twist for dinner. “Let’s eat Sliders”, sounds better to me. Millet Turkey Sliders Author: Chef Brad Ingredients 1 lb. ground turkey ½ cup black beans, cooked 2 cups Millet, …

Season 1 - Fusion Grain TV Show Recipes
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by Chef Brad
Millet Rigatoni
November 7, 2015

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 meal.

Millet Rigatoni
Author: Chef Brad
Ingredients
  • 16 oz Sweet ground Italian Sausage
  • ½ cup Millet, uncooked
  • 26 oz pasta sauce, garlic and herb
  • 28 oz Crushed tomatoes, or Whole tomatoes crushed with hand
  • 12 oz can roasted red peppers, chopped
  • 2 T. Tuscan Sunset
  • 1 lb. dry rigatoni
  • Salt and pepper
Instructions
  1. Turn on an electric pressure cooker to high heat.
  2. Let it begin the heat up.
  3. Add the sausage with a little olive oil.
  4. Using a flat spoon, break up the meat in the cooker to let it begin to brown.
  5. Add the millet into the sausage.
  6. When it is about half way brown, you can begin to add all the other ingredients.
  7. Once the ingredients are all in the cooker, add a can full of water (using the pasta sauce can).
  8. Add more water if needs be till the water line is right above the pasta.
  9. Place on the lid, and cook for six minutes on high pressure.
  10. Let pressure come down naturally and open and top with cheese and close until cheese melts.

 

Gluten Free Recipes, Pressure Cooking, Season 1 - Fusion Grain TV Show Recipes
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by Chef Brad
Millet Hot Breakfast Delight
November 7, 2015

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. Millet Hot Breakfast Delight Author: Chef Brad Ingredients 1 cup …

Cereals, Gluten Free Recipes, Pressure Cooking, Season 1 - Fusion Grain TV Show Recipes, Xagave Recipes
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by Chef Brad
Millet and Black Bean Salad
November 7, 2015

Millet and Black Bean Salad

Millet and beans go so well together, This salad is so wonderful. Millet and Black Bean Salad Author: Chef Brad Ingredients 2 cups Millet, cooked, chilled 3 cups black beans, cooked, chilled 1/2 cup fresh cilantro, chopped 1-2 pints red and yellow cherry tomatoes, halved …

Gluten Free Recipes, Pressure Cooking, Salads, Season 1 - Fusion Grain TV Show Recipes
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by Chef Brad
Millet Refried Beans
November 7, 2015

Millet Refried Beans

Adding millet to beans not makes them taste great, but adds much more fiber and nutrition.

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 olive oil
Instructions
  1. Using pressure cooker, cook the dry beans and millet according to your manufactures directions until tender.
  2. Usually 3 to 1 ration about 35 to 45 minutes.
  3. You can tell when the beans are done when you open up the pressure cooker and if none of the beans are floating they are done.
  4. When done, drain off a little of the liquid and add the salt and oil.
  5. Using an emersion blender, puree the beans in the pot, remembering to leave a little texture in them.

 

Gluten Free Recipes, Pressure Cooking, Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes
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by Chef Brad
Mango Pineapple Salsa
November 7, 2015

Mango Pineapple Salsa

This salsa is perfect with the pulled pork, the sweet with the savory pork in amazing. Mango Pineapple Salsa Author: Chef Brad Ingredients 2 large mangos, cut into ¼ inch pieces ½ fresh pineapple, cored and chopped into small pieces ½ cup Xagave 1 chopped …

Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes, Xagave Recipes
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by Chef Brad
Kamut Fruit Salad
November 7, 2015

Kamut Fruit Salad

I love the chewy kamut whole grain. I cook it in my Fagor Electric pressure cooker. Chilled it is great added to salads, and many other dishes. Kamut Fruit Salad Author: Chef Brad Ingredients For the salad: 2 mangos, diced 1/3 cup pomegranate seeds 1 …

Season 1 - Fusion Grain TV Show Recipes
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by Chef Brad
Italian Sausage and Barley Soup
November 7, 2015

Italian Sausage and Barley Soup

Of course the most famous use of barley is for soup. It does make soup a perfect comfort food.

Italian Sausage and Barley Soup
Author: Chef Brad
Ingredients
  • 3 Italian Sausage mild or hot
  • 3 table spoons olive oil
  • 2 cups sliced mushrooms
  • 4 diced garlic cloves
  • 1/2 green shredded Cabbage
  • 2 large diced carrots
  • 2-3 medium diced potatoes
  • 1 medium diced zucchini
  • 1 large can diced tomatoes, I like fire roasted ones
  • 1 small diced onion
  • 2 tablespoons Italian seasoning I love Penzeys Tuscun Sunset
  • 2 cups cooked Barley
  • 2 cups water (can also use vegetable or chicken stock)
  • Salt and pepper to taste
Instructions
  1. In a large skillet, brown sausage.
  2. At the same time, in large sauce pan, saute onions and garlic in olive oil until almost done,
  3. Then add mushrooms and continue sautéing until mushrooms are tender.
  4. Add browned sausage and remaining ingredients, bring to boil and then drop to simmer until vegetables are tender or you just cannot wait any longer or when the bread comes out of the oven.

 

Season 1 - Fusion Grain TV Show Recipes, Soup
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by Chef Brad
Grilled Vegetable and Farro Salad
November 7, 2015

Grilled Vegetable and Farro Salad

I love farro and it is great in salads. Grilled Vegetable and Farro Salad Author: Chef Brad Ingredients 2 yellow squash, washed and cut into length wise strips 2 zucchini, washed and cut into length wise strips 1-2 T. Extra Virgin Olive Oil 2-4 cobs …

Salads, Season 1 - Fusion Grain TV Show Recipes
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by Chef Brad
Fresh Salsa
November 7, 2015

Fresh Salsa

Really salsa is one of the most important foods in the world, this recipe will become your personal favorite. 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 3 …

Gluten Free Recipes, Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes
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by Chef Brad
Fresh Sage and Portobello Mushroom Dressing
November 7, 2015

Fresh Sage and Portobello Mushroom Dressing

Nothing says dressing like sage, this is a wonderful dressing, if you cannot find black quinoa, use red or white, the black is so dramatic, that is why I use it.

Fresh Sage and Portobello Mushroom Dressing
Author: Chef Brad
Ingredients
  • 8 cups cubed bread (like a whole wheat baguette)
  • 2 cups cooked black quinoa
  • ½ lb. bacon, diced
  • 3 stalks celery, diced
  • 1 large onion, diced
  • 4 Portobello mushrooms, sliced
  • ¼ cup olive oil
  • ¼ cup Xagave
  • Balsamic vinegar, splash
  • ½ bundle fresh parsley, chopped
  • ¼ cup each of fresh sage, thyme, and marjoram (or oregano)
  • 3 eggs
  • 1 cup milk
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 to 5 cups chicken or turkey stock
Instructions
  1. In a hot skillet, cook bacon until crispy.
  2. Add the onion and cook until tender.
  3. Add mushrooms, olive oil, xagave, and a splash of the balsamic vinegar.
  4. Sauté everything until tender.
  5. In a large bowl add the remaining ingredients with the bread.
  6. Toss with cooked ingredients.
  7. Place in a large baking dish and bake in a 350 degree oven for 30 to 40 minutes.

 

Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes, Thanksgiving, Xagave Recipes
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by Chef Brad
Fresh Fruit Compote
November 7, 2015

Fresh Fruit Compote

This is great with meats, or poultry. Fresh Fruit Compote Author: Chef Brad Ingredients 3 firm pears, cored 2 cups fresh cranberries 1 cup fresh figs 1 cup chopped dates 1 cup raisins ½ cup Xagave ¼ cup White Balsamic Vinegar About 1 cup of …

Gluten Free Recipes, Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes, Thanksgiving, Xagave Recipes
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by Chef Brad
Farro Savory Tart
November 6, 2015

Farro Savory Tart

Amazing dish, it can be cooked in a regular oven. Farro Savory Tart Author: Chef Brad Ingredients 1 cup farro 2 T. butter, plus additional for buttering dish 2 T. fine dry bread crumbs 2 garlic cloves, chopped 3 ¼ cups whole-milk ricotta 4 large …

Season 1 - Fusion Grain TV Show Recipes
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by Chef Brad
Farro Risotto
November 6, 2015

Farro Risotto

Farro takes Risotto to a whole new level. Chewy, tasty, and oooh so good for you.

Farro Risotto
Author: Chef Brad
Ingredients
  • 2 T. olive oil
  • 1 medium onion, chopped
  • 3 cups soaked farro, couple of hours in great
  • ¼ cup sherry vinegar
  • 6 cups chicken stock, heated
  • 6 cups baby Portobello mushrooms, sliced
  • ½ cup heavy cream
  • 2 T. butter
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste
  • Parsley, chopped for garnish
Instructions
  1. Heat olive oil over medium heat. Add onion and sauté until tender. Add soaked farro and stir until golden. Add the vinegar and cook a minute more. Have the chicken stock be warming in a pot on the stove next to you where you are working.
  2. Start adding warm stock about ½ cup at a time, and cook until evaporated, continuing to add more stock until farro is cooked and tender. Half way through the stock, add in the mushrooms to the farro. Once farro is done, add the cheese, cream, butter, salt and pepper. Stir and serve warm garnished with freshly chopped parsley.

 

Season 1 - Fusion Grain TV Show Recipes
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by Chef Brad
Farro Potato Bread
November 6, 2015

Farro Potato Bread

Farro adds the most wonderful chewy texture to breads. Farro Potato Bread Author: Chef Brad Ingredients ½ cup instant potatoes ½ cube butter (maybe we should put the cup version, since not many people are familiar with this) 3 ½ cups hot water ½ cup …

Breads, Season 1 - Fusion Grain TV Show Recipes
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by Chef Brad
Edamame White Quinoa Salad
November 6, 2015

Edamame White Quinoa Salad

Edamame is very popular and really adds flavor and taste to this salad. Edamame White Quinoa Salad Author: Chef Brad Ingredients 8 Tablespoons red wine vinegar 6 Tablespoons walnut oil 2 Tablespoons flax oil 1/3 cup fresh cilantro 2 limes, juiced 1 Tablespoon Xagave ¾ …

Salads, Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes, Xagave Recipes
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by Chef Brad
Cream Cherry Salad
November 6, 2015

Cream Cherry Salad

Just adding a grain add to the wonderfulness of any recipe. This one is a perfect example.

Cream Cherry Salad
Author: Chef Brad
Ingredients
  • ½ lb. fresh cranberries (can use a full pound and no blueberries)
  • ½ lb. blueberries
  • 1 vanilla bean
  • 1 Tablespoon orange flavor
  • 1.5 cups water
  • 2 cups sugar
Instructions
  1. In a large bowl blend the condensed milk and cool whip.
  2. Stir in the cherry pie filling.
  3. Gently stir till the color is an even pink.
  4. Add pineapple, and nuts, kamut until well blended.
  5. Best if made the night before using.

 

Salads, Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes, Thanksgiving
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by Chef Brad
Cranberry Sauce and Butter
November 6, 2015

Cranberry Sauce and Butter

I love this sauce, I have tried many, and I love a lot of them, but this one is my favorite. I love the hint of orange and the vanilla aftertaste, it is so good. Make sure to try the butter recipe also. Cranberry Sauce …

Gluten Free Recipes, Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes, Thanksgiving
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by Chef Brad
Cracked Hot Kamut Cereal
November 6, 2015

Cracked Hot Kamut Cereal

One of my favorite breakfast cereals. I use the Wondermill Jr hand grinder to crack my kamut. Cracked Hot Kamut Cereal Author: Chef Brad Ingredients 1 cup cracked kamut 4 cups of water Coconut oil Slivered almonds Dried fruit such as blueberries, cranberries, cherries, plums …

Cereals, Season 1 - Fusion Grain TV Show Recipes, Xagave Recipes
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by Chef Brad