Tag: Gluten-Free

Red Quinoa Stuffed Bell Peppers

Red Quinoa Stuffed Bell Peppers

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 

Oven Roasted Tomato Sauce

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 

Mexican Style Ribs

Mexican Style Ribs

These are wonderful and satisfying. The ribs fall apart and the best part is the sauce.

Mexican Style Ribs
Author: Chef Brad
Prep time:
Total time:
Ingredients
  • 2 large slabs of pork ribs
  • 1 large yellow onion
  • 5 garlic cloves
  • 1 pint container Baca’s red chili, mild, (found in the frozen food section at Bashas or Food City)
  • 1 can La Victoria green chili enchilada sauce, 28 oz size can
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 tablespoon cumin, ground
  • 2 tablespoons salt
  • Water and 3 bay leaves
Instructions
  1. In a blender, I like the Vitamix or your WonderMix blender, place spices, onion, garlic, and Baca’s red chili.
  2. Blend well.
  3. In large oven pan place ribs and cover with blended sauce,
  4. La Victoria’s sauce, whole bay leaves, adding enough water to cover ribs.
  5. Cover with foil and place in oven and bake until tender, about 3 hours in a 350 degree oven.
  6. Serve with brown rice, fresh avocado, and tomatoes.

 

Chia Garlic Roasted Mashed Potatoes

Chia Garlic Roasted Mashed Potatoes

Chia is a wonderful way to add to nutrition and a creaminess to your mash potatoes. And for a bonus it looks really pretty and really adds to the texture. Chia Garlic Roasted Mashed Potatoes Author: Chef Brad Ingredients 5 pounds peeled and diced yukon 

Chicken Thigh Stew

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 tomatoes. Chicken Thigh Stew Author: Chef Brad Ingredients 10 skinless chicken thighs 3 stalks celery, chopped 1 yellow onion, 

Baby Back Ribs

Baby Back Ribs

Baby-Back-Ribs_1354146714-square[1]Nothing like good ribs to go with a great grain salad and fresh baked bread. Heaven indeed.

Baby Back Ribs
Author: Chef Brad
Ingredients
  • For the Rub:
  • 
2 cups brown sugar
  • 
2/3 cup cajun seasoning
  • Dijon style mustard
  • For the Ribs:
  • 2 slabs pork baby back ribs
  • 
2 cups barbecue sauce
Instructions
  1. For the rub mix the brown sugar and Cajun seasoning together and store in airtight container.
  2. To cook the ribs, remove from package and rub with Dijon mustard and then generously season them with the prepared rub on top.
  3. Cook ribs in conventional oven 400 degrees for 10 minutes.
  4. Then drop temperature to 225 degrees for 2 hours.
  5. Remove ribs from oven and top with BBQ sauce and bake in hot oven on convection roast until BBQ sauce caramelizes, about 10 minutes, or cook out side on the grill to caramelize the sauce.

 

Arroz con Pollo

Arroz con Pollo

Arroz con Pollo Author: Chef Brad Ingredients 2 boneless breasts of chicken 1 can tomato paste 2 teaspoons toasted oregano 1/4 cup capers 1/2 cup green olives, pitted 1 onion, diced 2 tablespoons vinegar chopped cilantro and parsley 3 cloves garlic 1 green bell pepper, 

Three Minute Pressure Cooker Tomato Soup

Three Minute Pressure Cooker Tomato Soup

Fast and so tasty. I love this simple recipe. Served with a whole grain roll is perfection. Three Minute Pressure Cooker Tomato Soup Author: Chef Brad Prep time: 5 mins Cook time: 3 mins Total time: 8 mins Ingredients 1-28 oz can fire roasted whole 

Three Minute Pressure Cooker Corn Chowder

Three Minute Pressure Cooker Corn Chowder

So wonderful and easy to make. Serve with hot rolls or bread.

Three Minute Pressure Cooker Corn Chowder
Author: Chef Brad
Prep time:
Cook time:
Total time:
Ingredients
  • 3 medium potatoes, cut in 1/2 inch cubes
  • 1 cup frozen organic corn
  • 2 carrots, cut into cubes
  • 1 small white or yellow onion chopped fine
  • 2 garlic cloves, minced
  • 1 lb. ground beef
  • 6 cups vegetable broth,
  • 1 bunch cilantro
  • 1 bunch green onions
  • salt and pepper
Instructions
  1. In pressure cooker add ground beef and cook until done, add onion, potatoes, garlic, carrots, corn, and broth.
  2. Pressure for 3 minutes and serve warm.
  3. Right before serving add chopped cilantro and green onions.

 

Spicy Sweet Wings

Spicy Sweet Wings

These are the most amazing wings. Serve with a wonderful grain salad. I recommend the Papaya Salad. Spicy Sweet Wings Author: Chef Brad Ingredients For the wings: 1 habanero chili, seeded ½ cup each of soy sauce, honey, brown sugar, lime juice, orange juice, olive 

Spanish Rice with Red Quinoa

Spanish Rice with Red Quinoa

Spanish rice with a twist, red quinoa. You can make this with brown rice, just cook longer in the pressure cooker. Spanish Rice with Red Quinoa Author: Chef Brad Ingredients 3 Tablespoons oil or bacon grease 4 cups white long grain rice 1 cup red 

Sorghum Green Bean Salad

Sorghum Green Bean Salad

Sorghum-Green-Bean-Salad_1354581810-square[1]
Green beans make a wonderful salad and sorghum is so versatile that is can go with anything.

Sorghum Green Bean Salad
Author: Chef Brad
Ingredients
  • 3 cups whole grain sorghum cooked
  • 
4 pounds fresh green beans
  • 
2 cups grape tomatoes sliced
  • 
1 cup sliced almonds
  • 
mozzarella balls
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup Xagave
sea salt
pepper
Instructions
  1. In large sauce pan heat oil.
  2. When hot add green beans and coat with oil.
  3. Add vinegar and Xagave.
  4. Cook on high tossing green beans until caramelized and tender.
  5. toast up the sorghum in 1/4 cup olive oil, then put on a big platter.
  6. Continue to layer with green beans, tomatoes, mozzarella balls, and almonds.
  7. Salt and pepper to taste.
  8. For added fun, top with popped sorghum.

 

Roasted Pepper Apple Almond Salad

Roasted Pepper Apple Almond Salad

Roasted Pepper Apple Almond Salad Author: Chef Brad Ingredients 3 whole apples 1 cup slivered almonds 1 cup feta cheese 2 roasted peppers 8 cups romaine lettuce 1 cup raisins Fresh sliced mushrooms Instructions Slice apples, chopped roasted peppers and place all ingredients except feta 

Roasted Corn Cilantro Rice

Roasted Corn Cilantro Rice

Add a couple of boneless breast of chicken chopped up to this recipes 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 

Ranchero Beans

Ranchero Beans

Nothing is better than a pot of fresh cooked beans. Anasazi are really the Sunday bean, good enough for Sunday Dinner.

Ranchero Beans
Author: Chef Brad
Ingredients
  • ½ lb. sliced bacon, cut into ½ inch pieces
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin seeds
  • 1 medium yellow onion, finely chopped
  • 1 jalapeno, seeded, chopped
  • 1 28 oz can diced tomatoes with liquid
  • 2 cups dried Anasazi Beans, cooked in pressure cooker in 6 cups of water (3:1 ratio)
  • ½ teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
Instructions
  1. Heat a large skillet over high heat for 2 minutes.
  2. Add the bacon and cook until half way crispy.
  3. Add the onion and jalapeño, and sweat until translucent.
  4. Add the seasonings, tomatoes and beans to the skillet and cook on a low flame for about 20 to 30 minutes, stirring occasionally.

 

Pesto Sauce

Pesto Sauce

Pesto sauce is a wonderful sauce that not only is great for pizza, but wonderful for pasta, salads, and sauces. Don’t be afraid to change out the basil with other herbs. Pesto Sauce Author: Chef Brad Ingredients 2 cups basil, loosely packed 1 cup parmigiano 

Oatmeal Chocolate Chip Walnut Cookies

Oatmeal Chocolate Chip Walnut Cookies

Chocolate chip cookies are the best comfort food. These are so comforting with the oat flour. Oatmeal Chocolate Chip Walnut Cookies Author: Chef Brad Ingredients 1 cup butter, softened 2 cups brown sugar 1 t. vanilla 2 eggs 1 cup whole rolled oats 3 ½ 

Oat Groat Hot Breakfast Cereal

Oat Groat Hot Breakfast Cereal

Breakfast should not only taste great, it should be good for you also. This one does both, in fact you will be day dreaming about what you ate for breakfast after eating this.

Oat Groat Hot Breakfast Cereal
Author: Chef Brad
Ingredients
  • 2 cups whole oat groats
  • 3 ½ cups water
  • Pinch of salt
  • 1 cup walnuts
  • 1/4 to ½ cup Xagave depending on how sweet you want it
  • 1 T. coconut oil
  • ½ of a whole nutmeg, grated
Instructions
  1. In a dry stove top pressure cooker put in the whole oat groats to toast for about 3-4 minutes.
  2. Be careful not to burn them.
  3. Add in the water and salt.
  4. Place lid on pot, with low heat under it.
  5. Cook on high pressure for 6 minutes.
  6. Once cooked stir in the walnuts, Xagave, coconut oil, and freshly grated nutmeg.

 

Oat and Pineapple Salad

Oat and Pineapple Salad

Cooked Oat Groats are tender and add so much to a great salad. Oat and Pineapple Salad Author: Chef Brad Ingredients 2 cups cooked oat groats 1 fresh pineapple, chopped ½ cup slivered almonds ½ cup dried cranberries Handful fresh mint, chopped – Dressing: ¼ 

Kaniwah Apple Salad

Kaniwah Apple Salad

Kaniwah Apple Salad Author: Chef Brad Ingredients 3 sliced apples french fry style 
4 peeled kiwi fruits and cut into cubes 
3 heads fresh Romaine lettuce feta cheese or goat cheese 
1/2 cup golden raisins 1/2 cup walnuts chopped 
1 peeled, cored fresh pineapple cut