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Potato Pie

Potato Pie

This is an amazing way to eat potatoes, it is great hot or cold. Potato Pie Author: Chef Brad Ingredients For the Dough In your mixer bowl place the following ingredients and let sponge for 20 minutes. 1 cup sour dough starter ¼ cup sugar 

Papaya Salad

Papaya Salad

Farro or any cooked grain really adds to this amazing salad. Papaya Salad Author: Chef Brad Ingredients 2 large papaya, peel and seeded, cut in cubes (save seeds) 2 cups fresh strawberries 3 ears corn, roasted 1 large fresh pineapple, cored and diced 2 cups 

Orange Rolls

Orange Rolls

Orange and the holiday season go hand in hand. Orange in bread is amazing.

Orange Rolls
Author: Chef Brad
Ingredients
  • 1 ¼ cup scalded milk
  • ½ cup Crisco or butter
  • 1/3 cup sugar
  • 1 teaspoon salt
  • ½ cup amaranth, uncooked
  • 1 Tablespoon dry yeast
  • 2 eggs
  • ¼ cup fresh squeezed orange juice
  • 2 teaspoons orange rind zest
  • 1 ½ cups whole grain flour
  • 2 to 2 ½ cups natural white, un-brominated flour (add half the flour to start and then add flour until it starts to pull away from the sides of the bowl. Sticky dough = light rolls.)
Instructions
  1. In a WonderMix mixer combine the milk, Crisco, sugar, and amaranth ingredients.
  2. Then add remaining ingredients.
  3. Knead for six minutes, and then let rest for a few minutes.
  4. Roll out dough into a large ¼ inch sheet and cut, using a pizza cutter, ½ inch x 6 inch strips. Dip strip of dough into melted butter (optional) and tie in a knot. Place on a parchment lined sheet tray and let rise for 45 minutes.
  5. Bake at 425 degrees for 10-12 minutes. Then spoon or brush glaze over them right when they come out of the oven.
Orange Glaze
Author: Chef Brad
Ingredients
  • 1 ½ cups powder sugar
  • 1-2 teaspoons orange rind
  • 1/3 cup fresh squeezed orange juice
Instructions
  1. Whisk ingredients together until smooth. All amounts are changeable, according to desired consistency.

 

Non Fried Mexican Fried Ice Cream

Non Fried Mexican Fried Ice Cream

With the grains, it taste better. The thing I don’t like about other fried ice cream is that it taste like oil and covers up the real flavors. With this recipe you taste the grains, seeds, and everything. Non Fried Mexican Fried Ice Cream Author: 

Lentil Soup

Lentil Soup

Lentils are so packed with nutrition. Lentil Soup Author: Chef Brad Ingredients 2 Tablespoons olive oil 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and pepper 28 oz can crushed tomatoes 1 lb. lentils (about 

Kamut Caesar Salad

Kamut Caesar Salad

Kamut and Caesar are the perfect match. The chewy texture of Kamut really goes with the tangy Caesar dressing.

Kamut Caesar Salad
Author: Chef Brad
Ingredients
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1 medium garlic clove, crushed
  • 1 pinch salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons anchovy paste or 4 flat anchovies
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 2-3 medium heads of romaine lettuce
  • 1/3 cup parmesan cheese, grated
  • 1 cup cooked Kamut Grain
Instructions
  1. Bring a small pot of water to boil, add egg and cook for just 45 seconds. This is coddling the egg. Remove from heat let it cool off.
  2. In a large wooden bowl crush garlic with fresh ground pepper until smooth with a fork. Add anchovy and crush, mixing with garlic and pepper. Add the Worcestershire sauce, lemon juice, salt, mustard and capers in the bowl, and whisk together. Add the whole egg, and whisk until smooth.
  3. Slowly add in the oil in a steady stream while constantly whisking again until smooth. Be sure to not add it too quickly.
  4. To serve, tear the lettuce into 1-2 inch pieces and add them to the bowl. Add parmesan cheese, croutons, kamut, and toss again. Serve on chilled plates.
Croutons
Author: Chef Brad
Ingredients
  • Fresh wheat baguette
  • Garlic powder
  • Tuscan sunset
  • Salt and pepper
  • Extra virgin olive oil
Instructions
  1. Cut baguette into small cubes.
  2. Toss with the rest of the ingredients in a bowl.
  3. Place on a cooking sheet and bake until crisp and dry.

 

Kalamta Olive Flat Bread

Kalamta Olive Flat Bread

Kalamta Olive Flat Bread Author: Chef Brad Ingredients 1 cup sourdough starter (buy at www.chefbrad.com) ¼ cup sugar 2 cups warm water 3 cups whole grain flour 3 tablespoons yeast 2 tablespoons salt 1/3 cup olive oil ½ cup to 1 cup chopped Kalamta olives 

Fresh Apple Cake

Fresh Apple Cake

This is an amazing cake, so tender and the chipotle sauce is amazing over the top. Fresh Apple Cake Author: Chef Brad Ingredients 3 to 4 large baking apples, peeled 1 cup butter 1 ½ cups maple syrup 4 eggs 1 cup half and half 

Four Bean Teff Relish

Four Bean Teff Relish

Nothing like beans to make a meal a better experience.

Four Bean Teff Relish
Author: Chef Brad
Ingredients
  • 4 tablespoons balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ¼ cup scallions, sliced
  • ¼ cup roasted red peppers, finely diced
  • ½ teaspoon sea salt
  • ¼ cup chopped Parsley
  • 2-3 cloves of garlic, minced
  • 12 oz can small red beans
  • 12 oz can canillini beans
  • 12 oz can black beans
  • 12 oz can chick peas
  • 1 can artichoke hearts, drained
  • 1 teaspoon dried rosemary
  • ½ Teff
Instructions
  1. Mix all ingredients together in a large bowl and let sit in the refrigerator for at least an hour for the flavors to blend. Mix thoroughly and serve.

 

Farro Buttermilk Flour Tortillas

Farro Buttermilk Flour Tortillas

Farro Buttermilk Flour Tortillas Author: Chef Brad Ingredients 4 cups fresh ground Farro 1 cup white flour ¼ cup butter 2 teaspoons salt 2 cups warm buttermilk 1 Tablespoon baking powder 2 T. smoked paprika Instructions Place buttermilk in mixer and add 1 cup white 

Fall Stew

Fall Stew

So rich with all the rutabaga and turnip, this is a sure pleaser for a stew. Served with fresh baked bread, heaven is at the door. Fall Stew Author: Chef Brad Ingredients 1 large rutabaga 1 large turnip 1 yuca 1 large potato ½ lb. 

Crusted Pork Tenderloin

Crusted Pork Tenderloin

This also works well with lamb chops.

Crusted Pork Tenderloin
Author: Chef Brad
Ingredients
  • 1 cup pumpkin seeds
  • 1 cup pecans
  • 1 cup panko bread crumbs
  • ½ cup popped amaranth
  • 2 tablespoons fresh rosemary
  • 2 teaspoons salt
  • Pork tenderloin
  • Fresh ground amaranth flour
  • Eggs
  • Buttermilk
Instructions
  1. Place all ingredients, except for popped amaranth, in food processor and process until texture is a fine powder. Stir in popped amaranth.
  2. To bread pork, toss or roll pieces in flour, then beaten eggs with buttermilk, and then in the breading. Do not use all of the breading at once, so that if all doesn’t get used, not all will be lost. Take out a portion and add to it as needed.
  3. Pan fry in olive oil until golden brown and cooked through. About 2 minutes per side.

 

Cream Cherry Salad

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 1 can cherry pie filling 20 oz. can crushed pineapple or cubed pineapple, drained 1 can Eagle Brand condensed milk 12 

Coconut Nut Potatoes

Coconut Nut 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. Coconut Nut Potatoes Author: Chef Brad Ingredients 

Coconut Mint Salad

Coconut Mint Salad

Mint and coconut are great together. The fava bean really adds texture to this salad.

Coconut Mint Salad
Author: Chef Brad
Ingredients
  • 1 large fresh pineapple, peeled, cored, and cut in small pieces (save to core)
  • 6 apples, chopped in small pieces
  • 2 cucumbers, peeled, chopped in small pieces
  • 1 cantaloupe, cut into small pieces
  • 2 pints fresh strawberries, sliced
  • 2 cups Golden Raisins
  • 4 cups cooked barley
  • 2 cups cooked drained Fava Beans
  • Toss all ingredients in a large bowl with dressing.
  • Coconut Vinaigrette Dressing:
  • Pineapple cores
  • 1 can coconut cream
  • ¾ cup Xagave
  • ½ cup coconut oil
  • ½ cup olive oil
  • ½ cup white balsamic vinegar
  • Bundle of fresh Mint
Instructions
  1. In a blender, place all dressing ingredients except mint. Blend well, until nice and creamy. Add mint and pulse lightly. There should be little chunks of mint.

 

Christmas Pineapple Basil Dream

Christmas Pineapple Basil Dream

My family calls this Christmas Drink, the color is perfect and the smell really is a holiday smell. Christmas Pineapple Basil Dream Author: Chef Brad Ingredients 1 half fresh pineapple, cut into chunks 1 cup fresh basil 1 ½ cups sugar 5 cups water, distilled 

Christmas Ham

Christmas Ham

Nothing like a Christmas ham. This one take a little time, but I was pleased with the end result. Christmas Ham Author: Chef Brad Ingredients Step 1: Brine 2 cups kosher salt ¾ cup brown sugar 1/3 cup pickling seasoning 3 gallons of water – 

Christmas Applesauce Mason Jar Cake

Christmas Applesauce Mason Jar Cake

Who would have thought, a cake in a jar and it gets better the longer it stores.

Christmas Applesauce Mason Jar Cake
Author: Chef Brad
Ingredients
  • 3 ½ cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 cup apple sauce
  • 2 cups packed brown sugar
  • 1 cup butter
  • Add in:
  • 1 egg
  • 2 cups raisins
  • 2 cups nuts (walnuts, pecans, etc.)
Instructions
  1. Sift flour, salt, baking soda, cinnamon, and cloves together in a bowl:
  2. In a WonderMix Mixer, cream together the apple sauce, brown sugar and butter. Then add in egg.
  3. Stir in the flour mixture gradually into the butter and sugar until the batter is smooth. Then add in raisins & nuts.
  4. Fill greased wide mouth pint jars barely over half full. Line them up on a sheet pan and bake in at 350 degrees for about 45 minutes. When they’re done place sterile lids and rings on the hot jars. They will seal and keep for even up to a year. However, you will have eaten all of them before then.

 

Chinese Scallion Bread

Chinese Scallion Bread

These are tender tasty breads that are easy to make and so satisfying. Chinese Scallion Bread Author: Chef Brad Ingredients 1 cups (plus) white flour 3 cups brown rice flour Kosher salt 1 ¼ cups boiling water 1 tablespoon sesame oil ½ cup sliced scallions 

Chinese Chicken Salad

Chinese Chicken Salad

You are going to love this salad. So much texture and flavor. Chinese Chicken Salad Author: Chef Brad Ingredients 2 breasts of chicken, shredded 2 cups cooked Colorado river beans 3 cups cooked Sweet Brown rice 3 small 12 oz. cans mandarin oranges, drained ½