LEMON CHICKEN
Chef Brad
Prep: 15 minutes
Cook: 15 minutes
Yield: 8 servings
8 chicken thighs, skin off
2C fresh WW flour
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
peanut oil
slat and pepper
Fresh parsley, chopped
Coat chicken in flour with salt and pepper. In saute pan, brown meat in peanut oil. After browned, set aside. In pressure cooker, saute onions and garlic on a little oil. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest. Pressure on high for 15 minutes. 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.
Saturday, March 15, 2014
SAUSAGE AND MILLET CARIBBEAN STYLE
SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad
1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar. Place in grains and coat. Add in all the rest of the ingredients. Cook at high pressure for 25 minutes.
Chef Brad
1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar. Place in grains and coat. Add in all the rest of the ingredients. Cook at high pressure for 25 minutes.
LENTIL SOUP
LENTIL SOUP
Chef Brad
2T olive oil
1 med 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 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese
Heat the oil on a pot over medium heat. Add onion, carrots, and celery. Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes. Add tomatoes, lentils, broth and pasta. Stir then add thyme. Cover and pressure for 12 minutes. Serve in bowls sprinkled with cheese.
Chef Brad
2T olive oil
1 med 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 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese
Heat the oil on a pot over medium heat. Add onion, carrots, and celery. Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes. Add tomatoes, lentils, broth and pasta. Stir then add thyme. Cover and pressure for 12 minutes. Serve in bowls sprinkled with cheese.
OLD FASHIONED CORNBREAD WITH QUINOA
OLD FASHIONED CORNBREAD WITH QUINOA
Chef Brad
2C freshly ground popcorn
2C wonderflour or spelt flour
1/2 C sugar
1t salt
1-2 C cooked white quinoa
1 ear of corn, roasted, kernels removed
2 1/3 C buttermilk
2 eggs
1/2 C butter
2T baking powder
Mix all ingredients in a bowl, whisking together till just combined. Preheat oven to 375-400 degrees.Place batter in a sprayed baking dish and place in oven to bake for about 15-25 minutes.
Chef Brad
2C freshly ground popcorn
2C wonderflour or spelt flour
1/2 C sugar
1t salt
1-2 C cooked white quinoa
1 ear of corn, roasted, kernels removed
2 1/3 C buttermilk
2 eggs
1/2 C butter
2T baking powder
Mix all ingredients in a bowl, whisking together till just combined. Preheat oven to 375-400 degrees.Place batter in a sprayed baking dish and place in oven to bake for about 15-25 minutes.
PRESSURE COOKER BREAKFAST CEREAL/BROWN RICE HEAVEN
PRESSURE COOKER BREAKFAST CEREAL/BROWN RICE HEAVEN
Chef Brad
Prep: 2 minutes
Cook: 12 minutes
2C sweet brown rice
1C black quinoa, red will work
Coconut oil
Xagave
1t salt
5.5 C water
Add grains, water and salt to electric pressure cooker. Cook on high for 12 minutes.
After pressure drops, add coconut oil, and xagave to taste -- about 1/4 C coconut oil and 1/3 C xagave.
Can serve with fresh berries, peaches and cream or milk.
Chef Brad
Prep: 2 minutes
Cook: 12 minutes
2C sweet brown rice
1C black quinoa, red will work
Coconut oil
Xagave
1t salt
5.5 C water
Add grains, water and salt to electric pressure cooker. Cook on high for 12 minutes.
After pressure drops, add coconut oil, and xagave to taste -- about 1/4 C coconut oil and 1/3 C xagave.
Can serve with fresh berries, peaches and cream or milk.
WHITE QUINOA CABBAGE SOUP
WHITE QUINOA CABBAGE SOUP
Chef Brad
Prep: 5 minutes
Cook: 6 minutes
Yield: 8 servings
3C finely shredded cabbage
1 large yellow onion, minced
1 large carrot, minced
1C white quinoa
2 garlic cloves, minced
1/4 C butter
8C beef broth
1t salt
1t pepper
Cheddar cheese, Parmesan cheese or sour cream for garnish
In pressure cooker saute in butter the cabbage, garlic and onion. Saute until tender. Add remaining ingredients and pressure for 6 minutes. Remove lid and garnish with desired topping.
Chef Brad
Prep: 5 minutes
Cook: 6 minutes
Yield: 8 servings
3C finely shredded cabbage
1 large yellow onion, minced
1 large carrot, minced
1C white quinoa
2 garlic cloves, minced
1/4 C butter
8C beef broth
1t salt
1t pepper
Cheddar cheese, Parmesan cheese or sour cream for garnish
In pressure cooker saute in butter the cabbage, garlic and onion. Saute until tender. Add remaining ingredients and pressure for 6 minutes. Remove lid and garnish with desired topping.
SPAGHETTI WITH CAULIFLOWER AND TUNA
SPAGHETTI WITH CAULIFLOWER AND TUNA
Rachel Ray Magazine October 2013
1 head cauliflower, about 2 lbs
sea salt
1/4-1/2 C evoo
6-8 oz drained tuna, flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
1 chile pepper, mild?
1/2 C chicken broth
1 lb spaghetti
Bring a large pot of water to boil. Trim the cauliflower into bite-sizes florets. Salt the water and cook cauliflower about 3 minutes. Using a slotted spoon transfer to a plate to cool. Return the water to a boil.
In a large skillet, heat the evoo, four slow turns of the pan over medium heat. Add the tuna, shallots, garlic, parsley stems, and chile. Cook stirring 2-3 minutes, then add the broth and reduce to low heat.
Cook the pasta to al dente, adding about 1/2 C pasta cooking water to the tuna mixture along with the parsley leaves and cauliflower. Toss and season with sea salt to taste.
Rachel Ray Magazine October 2013
1 head cauliflower, about 2 lbs
sea salt
1/4-1/2 C evoo
6-8 oz drained tuna, flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
1 chile pepper, mild?
1/2 C chicken broth
1 lb spaghetti
Bring a large pot of water to boil. Trim the cauliflower into bite-sizes florets. Salt the water and cook cauliflower about 3 minutes. Using a slotted spoon transfer to a plate to cool. Return the water to a boil.
In a large skillet, heat the evoo, four slow turns of the pan over medium heat. Add the tuna, shallots, garlic, parsley stems, and chile. Cook stirring 2-3 minutes, then add the broth and reduce to low heat.
Cook the pasta to al dente, adding about 1/2 C pasta cooking water to the tuna mixture along with the parsley leaves and cauliflower. Toss and season with sea salt to taste.
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