Tag: quinoa

Red Quinoa Stuffed Bell Peppers
October 31, 2015

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 …

Gluten Free Recipes, 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 …

Main Dishes, Pressure Cooker Meals in Minutes, Pressure Cooking, Soup
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by Chef Brad
Roasted Corn Cilantro Rice
October 26, 2015

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 plus ½ cup for garnish
  • ½ jalapeño, seeded and chopped
  • ½ chopped onion
  • 1 stalk celery, chopped
  • 1 large carrot , chopped
  • 2 garlic cloves, chopped
  • 1 cup *roasted corn
  • ¼ cup olive oil or lard
  • 1 tablespoon sugar
Instructions
  1. Place oil or lard in pan with sugar on top.
  2. Cook until sugar starts to burn.
  3. And onion, cilantro, celery, carrots, garlic, jalapenos, and grains to sugar and oil.
  4. Sautee for 3 minutes until rice is toasted.
  5. Add chicken stock and place lid on pressure cooker.
  6. Bring to pressure and pressure for 6 minutes for white rice or for 12 minutes for brown rice.
  7. Let pressure drop naturally.
  8. While rice is cooking, roast corn by placing oiled corn under broil.
  9. Make sure and watch it closely.
  10. Cut corn off cob and add to cooked rice with more cilantro.

 

Gluten Free Recipes, Pressure Cooking
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by Chef Brad
Goulash/South of the Border style
October 26, 2015

Goulash/South of the Border style

By changing a few ingredients, we can create amazing dishes. Goulash/South of the Border style Author: Chef Brad Ingredients 1 lb. ground beef or ground pork 1 chopped red bell pepper 1 chopped onion 3 minced garlic cloves 1 can chopped green chiles, small can …

Gluten Free Recipes, Pressure Cooking
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by Chef Brad
Coconut Nut Potatoes
October 26, 2015

Coconut Nut Potatoes

These are probably the most wonderful potatoes I have ever eaten. Perfect in every way. I cannot think of a name that does this dish justice. Coconut Nut Potatoes Author: Chef Brad Ingredients For the Potatoes: 12 to 15 medium potatoes 2 cups sour cream …

Gluten Free Recipes, Season 1 - Fusion Grain TV Show Recipes, Thanksgiving, Xagave Recipes
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by Chef Brad
Black Quinoa Crab Cakes
October 26, 2015

Black Quinoa Crab Cakes

Black-Quinoa-Crab-Cakes-1349474525[1]These are perfect in every way. Light, tasty, and oh so pretty. If you cannot find black quinoa, try another color of quinoa. The black one is the boldest in color, but any quinoa would be great.

Black Quinoa Crab Cakes
Author: Chef Brad
Prep time:
Cook time:
Total time:
Serves: 8-12
Ingredients
  • 1/2 cup soft fresh bread crumbs
  • 1/2 cup cooked black quinoa
  • 2 larges eggs
  • 5 tablespoons mayonnaise
  • 2 scallion with the white bulb and green stems minced
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon dry mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshley ground pepper
  • 1 pound fresh lump crab meat
  • 1 tablespoon butter
  • 1 tablespoon bland vegetable oil for frying
  • Serve with a aioli sauce
Instructions
  1. In a medium-size bowl, mix together the bread crumbs, Black Quinoa, eggs, 4 of the Tablespoons of mayonnaise, the scallion’s, parsley, and seasonings.
  2. Add the crab meat and mix gently.
  3. If the mixture is too dry, add the remaining 1 tablespoon of mayonnaise. (Add additional mayonnaise if the mixture will not hold together and is still to dry.)
  4. Shape the mixture into small patties.
  5. Heat the butter and oil in a large skillet over medium-high heat.
  6. When the oil is hot and lightly smoking, add the crab cakes and cook until golden on each side.
  7. Serve immediately with coleslaw.

 

Gluten Free Recipes, Season 3 - Fusion Grain TV Show Recipes
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by Chef Brad
Rigatoni
October 24, 2015

Rigatoni

Sometimes the simplest sauces are the tastiest. Rigatoni Author: Chef Brad Ingredients 4 Italian sausages ½ cup red quinoa or Teff (Teff and Red Quinoa are super grains, meaning perfect proteins.) 1- 28 oz. can roasted tomatoes 1/2 can water 1 jar chopped roasted red …

Education Week Recipes, Pressure Cooking
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by Chef Brad
Quinoa Rice-A-Roni in the Pressure Cooker
October 24, 2015

Quinoa Rice-A-Roni in the Pressure Cooker

Pressure cooking is so easy and the flavors are great. Quinoa Rice-A-Roni in the Pressure Cooker Author: Chef Brad Ingredients 1 cup rice 1 cup white quinoa 1 cup pasta, small 1 28 oz. can chopped tomatoes 1 bunch chopped parsley 1/2 chopped onion 2 …

Education Week Recipes, Pressure Cooking
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by Chef Brad
Quinoa Super Cookies
October 23, 2015

Quinoa Super Cookies

Some one gave me a recipe for super cookies, it came from BYU magazine, I changed it to make it better and more nutritious. Quinoa is a super grain from South America. It is packed with protein and fiber. In fact it is a perfect protein grain, containing eight essential amino acids.

Quinoa Super Cookies
Author: Chef Brad
Prep time:
Cook time:
Total time:
Ingredients
  • 1 cup quinoa flour, I adore red quinoa, but white or red works well. Red has a nuttier flavor.
  • 1 1/4 cup fresh ground spelt flour
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla
  • 1 tablespoon, Rumfords baking powder
  • 1/2 cup coconut oil
  • 3 eggs
  • 1 teaspoon sea salt
Instructions
  1. Whip together eggs, oil, syrup, and vanilla.
  2. Add the flours, salt, and baking powder.
  3. Mix well and drop on a parchment covered cookie sheet and bake for about 8 minutes in a 350 degree oven.
  4. Enjoy

 

Desserts
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by Chef Brad
Multigrain Zucchini Brownies
October 23, 2015

Multigrain Zucchini Brownies

The zucchini makes them moist and chewy. Multigrain Zucchini Brownies Author: Chef Brad Ingredients 2 cups shredded zucchini 1 1/4 cups sugar (or 1 cup Xagave) 2 cups multi grain flour, Kamut/brown rice or 2.5 cups WonderFlour™ 1 teaspoon salt 2 tablespoons cocoa or carob …

Desserts, Gluten Free Recipes, WonderFlour Recipes
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by Chef Brad
Red Quinoa Frittata
October 3, 2015

Red Quinoa Frittata

This is a great way to feed a lot of people for breakfast. It looks great and you can make it up ahead of time and just place it in the oven about an hour before it’s time to eat. Red Quinoa Frittata Author: Chef Brad …

Breakfast Pastries, Season 3 - Fusion Grain TV Show Recipes
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by Chef Brad
Black Quinoa Banana Bread
September 26, 2015

Black Quinoa Banana Bread

Black-Quinoa-Banana-Bread-1349474406[1]The best banana bread ever! If you can’t find black quinoa, simply use regular quinoa instead…but the black quinoa is great.

Black Quinoa Banana Bread
Author: Chef Brad
Prep time:
Cook time:
Total time:
Serves: 6 small loaves
Ingredients
  • 6 ripe bananas (mashed)
  • 3/4 cup butter or coconut oil
  • 1 tablespoon baking soda
  • 1 1/2 cups buttermilk
  • 1 1/2 cups Xagave or 2 cups sugar
  • 3 cups WonderFlour
  • 1 teaspoon salt
  • 1 1/2 cups cooked black quinoa
  • 1 cup chopped nuts
Instructions
  1. Cream together bananas and butter.
  2. Add the baking soda to the buttermilk
  3. Add the buttermilk and sugar to the butter and banana mixture.
  4. Add flour, salt, quinoa and nuts.
  5. Mix well and bake in greased or sprayed pans.
  6. Bake 1 hour at 350 degrees.

 

Breads, Breakfast Pastries, Season 3 - Fusion Grain TV Show Recipes, WonderFlour Recipes
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by Chef Brad
Sour Dough Black Quinoa Bread
September 26, 2015

Sour Dough Black Quinoa Bread

This is a wonderful artisan bread with the wonderful black quinoa that gives the bread a lovely texture and look. Sour Dough Black Quinoa Bread Author: Chef Brad Ingredients 1 cup sour dough starter 1 1/2 cups hot water 2 tablespoons sugar 1 tablespoon salt …

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