America's Grain Guy
With a long history in Asia, bulgar wheat is steamed wheat kernels that have been dried and crushed. Because of the limited fuel in some parts of the world, bulgar wheat is used often because it cooks up very quickly having already been steamed. It …
Ingredients 6 cups prepared bulgar wheat* 3 cups cooked vanilla black beans** ½ cup scallions, chopped 2 bell peppers, chopped ½ cup jicama, chopped 2 cups carrots, chopped 2 cups broccoli florets, chopped 1 ½ cups walnut pieces Combine and toss with dressing. Dressing 1 …
![grain-buckwheat[1]](http://chefbrad.com/wp-content/uploads/2015/12/grain-buckwheat1.png)
A native of Russia, buckwheat is another of the super grains. It is not an acutal grain, however, but an herb-and a very flexible one. Flour made from buckwheat seed is used to make pancakes in the United States, pasta in Italy, soba (pasta) in Japan and ankasha in Russia. High in all eight essential amino acids, gluten-free buckwheat is high in calcium and vitamins E and B.
Use buckwheat in breads, cereals, side dishes, pancakes, and salads.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Buckwheat is a Super Grain so it contains complete proteins
Buckwheat is Gluten Free
Fiber Content: 3.0 grams per 0.5 cup
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Salad
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Soup
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Yeasted Breads
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Pancakes & Pastries
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Cookies & Treats
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Meat Substitutes
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Non-Yeasted
Breads & Cakes |
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No
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No
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Yes
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Yes
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No
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No
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Yes
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Cooking Ratio
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Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
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1:3.0
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32 Minutes
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4 Minutes
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5 Minutes
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The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
Buckwheat is not related to wheat. It is gluten free and is wonderful used in pizza doughs and French breads. Don’t forget the wonder of buckwheat pancakes.
Used long before wheat ever was, barley is believed to be the world’s oldest cultivated grain. The bread made from barley was probably heavy since barley contains only small amounts of gluten. Perhaps the most common use of barley is for making such alcoholic beverages …
Used long before wheat ever was, barley is believed to be the world’s oldest cultivated grain. The bread made from barley was probably heavy since barley contains only small amounts of gluten. Perhaps the most common use of barley is for making alcoholic beverages such …
![grain-barley[1]](http://chefbrad.com/wp-content/uploads/2015/12/grain-barley1.png)
Used long before wheat ever was, barley is believed to be the world’s oldest cultivated grain. The bread made from barley was probably heavy since barley contains only small amounts of gluten. Perhaps the most common use of barley is for making alcoholic beverages such as Scotch whiskey and beer, which cannot be made without it. Animal fodder is also made from barley.
Pearled barley has part or all of the germ and bran removed and has a substance that inhibits cholesterol formation.
Whole barley has only the outer husk removed and is high in protein, potassium, fiber, and calcium. Barley flakes are also high in fiber. Remember, the finer the barley, the more it has been milled and the fewer nutrients it will have.
Use barley in breads, soups, pilafs, and salads.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad*Brad
Fiber Content: 16.0 grams per 0.5 cup
|
Salad
|
Soup
|
Yeasted Breads
|
Pancakes & Pastries
|
Cookies & Treats
|
Meat Substitutes
|
Non-Yeasted
Breads & Cakes |
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
|
Cooking Ratio
|
Stove Top
|
Electric Pressure Cooker
|
Stove Top Pressure Cooker
|
|
1:3.0
|
90 Minutes
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30 Minutes
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35 Minutes
|
The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
Barley Tips:
Barley Flour
Pearled barley makes a wonderful flour and is one of the ingredients that I include in my WonderFlour.
This is a great dish to put out while everyone is gathering or waiting for you to put on the last minute touches of the feast. With fresh chips it is a great starter and treat. Spinach Conqueso Author: Chef Brad Ingredients 1 cup frozen …
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 starter in bowl and add following ingredients adding half the flour and placing the yeast on top of the flour.
1 cup hot water
� cup sundried tomatoes with oil
� cup Xagave
� cup olive oil
1 tablespoon salt
1 cup popped amaranth
3 tablespoons yeast
2 tablespoons dough enhancer
3 to 6 cups Flour, high gluten white flour
Turn on the mixer and add more flour until the dough just starts to pull away from the sides of the bowl. .
Topping
12 slices Havarti Cheese reserve for filling
Chef Brad’s Cranberry Sauce reserve for filling
Assemble
Divide the bread into two or three parts. Roll into thin rectangle. Place cheese in dough and add cranberry sauce over cheese. Roll up like a scroll and place seam down in a French bread pan. Let rise and score with a sharp knife before baking. Bake in a hot oven until done. 350 degrees for about 20 to 25 minutes.
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 …
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 …
Great summer drink!
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 …
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 …
Black eyed peas are a staple in the South, they are wonderfully satisfying and are great served with brown rice. Southern Black Eyed Peas Soup Author: Chef Brad Ingredients 1 onion, diced 1 slice bacon or pancetta, diced 2 ½ cups black eyed peas, dried …
This is one of my very favorite sandwich breads that I have ever made. Ingredients: 1 cup sour dough starter 1 cups cooked barley 2 cups drained, chopped frozen spinach 2 cups hot water 3 tablespoons Xagave 1 tablespoon salt 1 cup corn flour, fresh …
What a great pressure cooker recipe, I would serve this with fresh sliced tomatoes, onions, and cucumbers.
Great served as a spread on bread. Roasted Garlic and Bean Dip Author: Chef Brad Ingredients 1 head of garlic 2 tablespoons + ½ teaspoon olive oil 1 medium onion, diced ½ bunch finely chopped cilantro 2 cups Kidney Beans, cooked 1 cup garbanzo beans, …
Great way to use up left over Roasted Chicken. If you don’t like the Gorgonzola, trade it out. Roasted Chicken Gorgonzola Pasta Salad Author: Chef Brad Ingredients 1 roasted chicken, skin and bones removed and meat shredded 10 cups cooked pasta 1 can roasted red …
