Recent Posts

Confetti Pasta Salad
October 31, 2015

Confetti Pasta Salad

This is a colorful wonderfully satisfying salad. So much texture and flavor. 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, and …

Gluten Free Recipes, Salads
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by Chef Brad
Strawberry Asparagus Salad
October 31, 2015

Strawberry Asparagus Salad

Simple ingredients, but oh so good. Strawberry Asparagus Salad Author: Chef Brad Ingredients For the Salad: Fresh strawberries Fresh Asparagus Fresh Leafy lettuce Feta Cheese Pine nuts, roasted or almond Cooked Kamut Fresh mushrooms, sliced Roasted red peppers = For the Dressing: 1/4 cup Xagave …

Recent Class Recipes, Salads, Xagave Recipes
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by Chef Brad
Lemon Chicken
October 31, 2015

Lemon Chicken

This is a wonderful new twist on a old favorite recipe of mine that I called Lemon Chicken Louise, after my wife. I have updated it using whole grains and the result is amazing.

Lemon Chicken
Author: Chef Brad
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 8 chicken thighs, skin off
  • 2 cups fresh ground whole grain flour, I like a mixture of spelt, barley, and brown rice.
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 can cream of mushroom soup
  • 2 lemons, juice and zest
  • Peanut oil
  • Salt and pepper
  • Fresh parsley, chopped
Instructions
  1. In saute pan with peanut oil, brown meat that has been dredged in the whole grain flour mixture with salt and pepper.
  2. After browned, set aside.
  3. In pressure cooker saute onions and garlic in small amount of oil.
  4. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest.
  5. Pressure on high for 15 minutes.
  6. Remove chicken from sauce and add more water if needed, pour sauce over chicken, garnish with fresh parsley and serve with brown rice or mashed potatoes.

 

Pressure Cooking
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by Chef Brad
White Quinoa Cabbage Soup
October 31, 2015

White Quinoa Cabbage Soup

Simple yet oh so great. The white quinoa really adds to the flavor and nutrition. 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 …

Gluten Free Recipes, Pressure Cooking, Soup
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by Chef Brad
Ground Turkey Quinoa Stew
October 31, 2015

Ground Turkey Quinoa Stew

For a quick filling meal you can’t find a better stew. Ground Turkey Quinoa Stew Author: Chef Brad Prep time: 15 mins Cook time: 6 mins Total time: 21 mins Ingredients 2 lbs.Fingerling potatoes or red potatoes, cut in 1/2 inch pieces 2 cups baby …

Pressure Cooker Meals in Minutes, Pressure Cooking
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by Chef Brad
Cream of Tomato Soup
October 31, 2015

Cream of Tomato Soup

Tomato soup brings many childhood memories. Cambells soup with crackers. It has been a long time since I used a can of Cambells soup. With the pressure cooker it just makes soup making so easy. This is a rich soup, make sure to strain it. It really makes the soup creamy and tasty.

Cream of Tomato Soup
Author: Chef Brad
Prep time:
Cook time:
Total time:
Ingredients
  • 3 medium onions, chopped
  • 1/4 cup water
  • 1/2 cup carrots, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 6 pounds fresh tomatoes, roma work great
  • salt and pepper
  • 1 stick butter
  • 1/2 cup WonderFlour™
  • 4 cups half and half
Instructions
  1. Saute onions, carrots, celery, and garlic in olive oil in pressure cooker.
  2. Add tomatoes, 1 tablespoon each of salt and pepper and water.
  3. Pressure for 6 minutes.
  4. Let Pressure down and remove lid.
  5. Using a stick blender or blender, puree contents of pressure cooker.
  6. Strain through a sieve into a large dish. In pressure cooker, melt butter and add flour.
  7. Toast flour slightly.
  8. Add half and half.
  9. Cook until thick.
  10. Add tomato mixture and whisk well.
  11. Enjoy.

 

Pressure Cooker Meals in Minutes, Pressure Cooking, Soup
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by Chef Brad
Spinach Pie
October 31, 2015

Spinach Pie

This is a wonderful recipe, One of my all time favorites. In the pantry you will find step by step instructions for making this great recipe. Spinach Pie Author: Chef Brad Ingredients In your mixer place the following ingredients and let sponge for about 20 …

Pizza & Focaccia
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by Chef Brad
Multi Grain Black Bean Pizza Dough
October 31, 2015

Multi Grain Black Bean Pizza Dough

Multi Grain Black Bean Pizza Dough Author: Chef Brad Ingredients 1/2 cup black bean flour 1 cup sourdough starter 1 cup cooked black quinoa and bulgur wheat 2 cups hot water 1/4 cup olive oil 1 tablespoon dough enhancer 1/4 cup sugar 1/4 cup yeast …

Pizza & Focaccia
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by Chef Brad
Kamut Crackery Crust Pizza Dough
October 31, 2015

Kamut Crackery Crust Pizza Dough

This is a great way to make pizza dough, Kamut does not have a high gluten content, but makes a nice crockery dough.

Kamut Crackery Crust Pizza Dough
Author: Chef Brad
Ingredients
  • 1 cup sourdough starter
  • 2 cups hot water
  • 1/4 cup olive oil
  • 1/4 cup Xagave or honey
  • 
1 tablespoon sea salt
  • 4 cups kamut flour
  • 
4 tablespoons saf instant yeast
  • white flour to clean the bowl
Instructions
  1. Place all ingredients except white flour in WonderMix mixer bowl placing yeast on top.
  2. Turn on mixer and add white flour until dough pulls away from the sides of the bowl.
  3. Mix for 6 minutes.
  4. Remove from mixer and place in oiled bowl and let rise until double about 20 minutes.
  5. After dough has risen, divide into desired portions and roll out.
  6. Place dough on a parchment paper and top pizza with desired toppings and bake on a pizza stone in a 500 degree oven for 5 to 7 minutes or until desired doneness.

 

Pizza & Focaccia, Season 3 - Fusion Grain TV Show Recipes, Xagave Recipes
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by Chef Brad
Crispy Pizza Dough
October 31, 2015

Crispy Pizza Dough

The Teff (super grain from Ethiopia) in this recipe gives the dough a wonderful crispy texture. Crispy Pizza Dough Author: Chef Brad Ingredients 1 cup sour dough starter 3 cups hot water 2 egg whites 2 tablespoons sugar 1 tablespoon kosher salt 2 tablespoons olive …

Pizza & Focaccia
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by Chef Brad
Third Sunday Chili
October 31, 2015

Third Sunday Chili

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: Chef Brad Ingredients 1 cup uncooked black beans 1 …

Gluten Free Recipes, Main Dishes, Pressure Cooking
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by Chef Brad
Sunday Pot Roast
October 31, 2015

Sunday Pot Roast

Sunday-Pot-Roast-1354221059-450[1]

Sunday Pot Roast has never been better or faster than in a pressure cooker. You will never use the crock pot again.

Sunday Pot Roast
Author: Chef Brad
Ingredients
  • 2-4 pounds of roast beef your choice (I prefer flat, cheaper cuts.)
  • 2-3 tablespoons balsamic vinegar
  • 1 onion quartered
1/2 cup water
fresh herbs
  • 
2 cups carrots sliced
  • 
6 to 9 large red potatoes cut in quarters.
  • –
  • Wonder Flour Gravy:
  • 

4 cups beef stock base
  • 
1/3 cup wonder flour
  • 1/3 cup butter
  • 
salt
Instructions
  1. Heat up pressure cooker to high. Roll roast in Wonder Four and then sear both sides. Lift up roast and place herbs on bottom, replace roast on top of herbs and add onion, splash with vinegar and add water. Place lid on pressure cooker and bring to high pressure for 45 minutes. After 45 minutes release pressure and remove lid. Add the carrots, and potatoes on top of roast close lid and turn on to high pressure for 7 minutes. Release pressure and remove did. Drain juice and make Wonder Flour gravy. Place meat on serving dish and cover with potatoes and carrots. Serve gravy on the side.
  2. –
  3. Wonder Flour Gravy:
  4. In sauce pan melt butter and add flour. Stir until flour is lightly toasted and smells great. Add stock and whisk until gravy is thickened. Serve with roast.

 

Main Dishes, Pressure Cooking, Season 3 - Fusion Grain TV Show Recipes
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by Chef Brad
White Quinoa Meat Loaf
October 31, 2015

White Quinoa Meat Loaf

Meat loaf is a comfort food, and this recipe pushes it over the top. 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 1/2 Onion, …

Gluten Free Recipes, Main Dishes, Season 1 - Fusion Grain TV Show Recipes
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by Chef Brad
Sorghum Chili
October 31, 2015

Sorghum Chili

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

Gluten Free Recipes, Main Dishes, Pressure Cooking, Season 3 - Fusion Grain TV Show Recipes
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by Chef Brad
Red Quinoa Stuffed Bell Peppers
October 31, 2015

Red Quinoa Stuffed Bell Peppers

Red-Quinoa-Stuffed-Bell-Peppers-1351546025[1]Stuffed bell peppers are so amazing in the pressure cooker. Fast and fail proof, this will become a family favorite.

Red Quinoa Stuffed Bell Peppers
Author: Chef Brad
Ingredients
  • 8 green bell peppers, tops cut off and finely chopped to add to mixture
  • 1 onion chopped
  • 1 pound mushrooms (baby portobello are good)
  • 3 minced garlic cloves
  • 1 cup pine nuts
  • 1/4 cup chopped parsley
  • 1 1/2 cups grated Parmesan cheese
  • 1/2 teaspoon lemon pepper seasoning
  • 1 teaspoon lemon zest
  • 4 cups red quinoa cooked
  • 2 Italian sausage links (optional)
Instructions
  1. Slice tops off peppers, remove seeds and membrane.
  2. Chop pepper tops.
  3. Saute together chopped onions, minced garlic, chopped bell pepper tops, and mushrooms until tender.
  4. In separate Saute pan crumble and cook Italian sausages until done.
  5. Combine sausages, quinoa, and sauteed vegetables with lemon pepper, lemon zest, cheese and parsley.
  6. Fill peppers and place on trivet in pressure cooker.
  7. Add one cup of water, pressure for 3 minutes on high, quick release.
  8. Or put in greased cake pan in 325 degree oven for 25-35 minutes.

 

Gluten Free Recipes, Main Dishes, Pressure Cooking, Season 3 - Fusion Grain TV Show Recipes
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by Chef Brad
Whole Grain Mac and Cheese
October 31, 2015

Whole Grain Mac and Cheese

Mac and cheese a great comfort food. I dress this up with whole grains in the roux and whole grains with the pasta. Easy and wonderful. Whole Grain Mac and Cheese Author: Chef Brad Ingredients ½ cup onion, chopped 3 garlic cloves 3 tablespoons olive …

Main Dishes, Season 2 - Fusion Grain TV Show Recipes
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by Chef Brad
Ranch Style Beans
October 31, 2015

Ranch Style Beans

Nothing like the smell of fresh baked bread and beans cooking in the kitchen. Of all smells that one is my personal favorite. Ranch Style Beans Author: Chef Brad Ingredients 1 tablespoon bacon drippings 
4 tablespoons green bell peppers 1 teaspoon garlic salt 1 tablespoon …

Main Dishes, Pressure Cooking, Season 3 - Fusion Grain TV Show Recipes
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by Chef Brad
Posole
October 31, 2015

Posole

This is one of my favorite soups in the world. I have taken it and made it work in the pressure cooker. It only adds to the flavor and is ready in under one hour instead of three hours.

Posole
Author: Chef Brad
Ingredients
  • 1 tablespoon lard or vegetable oil
  • 1/2 cup uncooked grain, barley, quinoa, or kamut
  • 2 large onions
  • 2 garlic cloves
  • 2 pounds pork butt, trimmed and cut in 2 inch pieces
  • 1 cup ancho chile puree
  • To make paste, place dried ancho chilies with water and
  • cook until tender. Blend in blender and pass through a
  • sieve.
  • 1 bay leave
  • 2 tablespoons dried Mexican Oregano
  • 1 teaspooon salt
  • 2 cups water
  • 1 can hominy, yellow
  • Cilantro leaves, shredded lettuce, and limes for garnish
Instructions
  1. In pressure cooker, melt lard or heat oil.
  2. Add onions and garlic.
  3. Saute until tender.
  4. Add remaining ingredients and place lid on pressure cooker.
  5. Pressure for 35 minutes.
  6. Garnish with cilantro, lettuce, and limes.

 

Main Dishes, Pressure Cooker Meals in Minutes, Pressure Cooking, Soup
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by Chef Brad
Peach Salsa Stuffed Quesadilla
October 31, 2015

Peach Salsa Stuffed Quesadilla

This is a quick and easy, but very tasty dish. Great for feeding lots of people. Peach Salsa Stuffed Quesdilla Author: Chef Brad Ingredients Grilled Chicken, chopped in pieces Peach Salsa Recipe, found in side dish section Flour tortillas, large Grated Cheese Instructions On hot …

Main Dishes
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by Chef Brad
Oven Roasted Tomato Sauce
October 31, 2015

Oven Roasted Tomato Sauce

Tomatoes roasted in the oven are amazing. Add sugar and basil and it becomes wonderful. I love this with meatballs and pasta. Oven Roasted Tomato Sauce Author: Chef Brad Ingredients 12 roma tomatoes cut in half length ways 1/2 cup sugar 2 teaspoons sea salt …

Gluten Free Recipes, Main Dishes, Season 3 - Fusion Grain TV Show Recipes
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by Chef Brad