Thursday, October 31, 2013

October Third Sunday Dinner Report

     October Third Sunday Dinner was amazing.  The weather has cooled off making it perfect for outside dining and so I decided it was time to do Indian Fry Bread again.  Great choice for outside eating.  I love Indian Fry Bread, it is a comfort food and on top of that it is easy to make and very cost effective.   You really have to consider that when you have no clue how many are coming to dinner.  We get anywhere from 49 to over 100 persons attending and with Indian Fry Bread you can make a lot and if the group is small, flour and water is really cheap.  

      Of course with Indian Fry Bread you have to have beans.  Bean are another really cheap food that is so tasty and good for you.  For this Sunday I fixed small white and small red beans mixed together cooked to perfection in my large electric roasting pan.  How can you go wrong with beans and bread.  

     Third Sunday Dinner has been a great journey of faith and love.  It does take faith to feed a group when you never know how many are coming.  I just prepare what I think and turn it over to the Lord.  I have discovered when you are on his errand, things just work out.   Over past years I  have learned so many lessons on love.  The one thing I have learned is you really grow to love those you serve.  Even something as simple as feeding someone draws them nearer to my heart.  I have learned that the human heart has an unlimited capacity to love, there are no limits or restrictions on how many people we can love or how deeply we can love someone.  That is what I really enjoy about Third Sunday Dinner, the lessons I have learned about loving.  Even complete strangers can be loved and uplifted when we take a moment to realize that each and every person is a son or daughter of God and each has a need to be loved and edified by another person.  Food for me sets the stage to express love and edify others.  

     Enjoy the visual of Octobers Third Sunday Dinner.  I need to take time to take more pictures.  I just get so busy enjoying everyone that I forget.  This month we had about 80 persons from start to finish and I totally enjoyed each and everyone that come into my home.  As I feed them physically, I had a spiritual feast.  Third Sunday Dinner always without fail lifts me up and blesses my life in ways that words just cannot explain.  I hope you have started your Third Sunday Dinner Tradition.  I hope you are experiencing the joy that comes from feeding and serving others.   Chef Brad~America's Grain Guy

Fresh Baked Left Over Cinnamon Rolls, cut and drizzled with Xagave.  

Patting out the dough.  

Look at the Smile on this young man.  I love him and really enjoyed his help and amazing personality.
Every Third Sunday Dinner youth show up early to help.  So much fun.  

Justin, taking a break.

Everyone gets involved.  My new best friend.  I love this man.  

Finally a Native American shows up to really teach us how to flatten the bread.
She was amazing.  

Some people just automaticly smile when they see a camera.  

Look at the big pot of beans.  

So much food.  Sometimes it appears like magic.  That really is the wonder of Third Sunday Dinner.
There is always enough to eat.  Really, it just shows up.  

Happy eaters.  

Our dessert center is on top of the washer and dryer.  

The line just goes on and on around the table and though the kitchen.  Everyone visits and
gets to know each other.  I don't stress, standing in line is a perfect time to get to know someone else.

    See you next month.  Thanksgiving Third Sunday Dinner,  my favorite one of the year.  So fun, so much food, and  so many memories to make.  See you soon.  Chef Brad

Wednesday, October 16, 2013

Traditonal French Roasted Chicken

Traditional French Roasted Chicken.  
     I love Pressure cooking,  but I also adore cooking in enameled cast iron, there are many brands out there, I have two favorites.  My top choice is Le Crueset,  I love it and have a collection.  I stop by the outlet stores and add to my colection from time to time.  It is the time proven best.  It last.  My pieces look brand new and they don't chip or stain.  I have to say over the years I have bought pieces at Stores like Sam's and other stores only to be disappointed in the end.  In cookware, especially cookware, you get what you pay for.  From stainless steel to cast iron, it sure makes a differenct when you by quality.  

     My second choice is Lodge.  They have long reputation of excelllent quality of cast iron and in recent years have added enamaled piecess to the colection.  They hold up well and are more affordable.  I love doing oven cooking in my cast iron.  From roasts to chickens, they do an excellent job.  It is a different style of cooking, but I enjoy the lazy pace of placing the food in the oven and the smell of the house as it cooks to perfection.  

      So,  enough about cookware.  Let's talk chicken.  Chickens are a wonderful universal food.  All over the world chickens are revered  and cooked in everyway imaginable.  From sauteing to frying and every possible way inbetween, cooking chicken is truely a world wide adventure.  

     Cooking in the oven is one of my favorite ways.  The way it slow cooks, don't confuse this type of slow cooking with a crock pot, makes it tender and so full of flavor.  And this style without added liquid really brings out the wonderful flavor is everything that is in the pot. 

     So, enjoy the adventure.  The weather is becoming perfect to get out the dutch oven and roast a chicken the classical French way.   


         Here is the gathered ingredients.  Chicken, washed and patted dry.  Herbs, olive oil, onions, carrots, salt and pepper,  Simple ingredients often produce the best foods. 



      First clean the chicken and pat dry,  Salt and pepper.

        Place olive oil in pan and get hot.


        Place chicken breast side down and add carrots and onions.  Brown, this takes about 5 minutes.    Remove from pan and add remaining ingredients.

      Saute the herbs and garlic in the olive oil.  Placed the browned chicken breast side up and cover.

  Browned chicken on top of herbs and carrots.

 Place foil on top of dish and seal.

Place lid on top of foil, making sure it is on tight.

Place in a 250 degree oven.  And bake for about 1 1/2 hours.

    Not the prettiest Chicken I have ever done, but don't let that fool you.  Looks are not everything.  This chicken is tender, moist, and full of flavor.  I served it with mashed potatoes.  Words cannot describe sometimes how comforting foods can be.

   Can you see the tender legs, just falling off, and look at all the drippings, natural juices from the chicken,  Talk about a great gravey.  Flavored to perfection.

Traditional French Roasted Chicken

I large roasting chicken
Sprig thyme, rosemary, and marjoram
1 small onion, chopped
1 carrot, large, sliced 
4 garlic cloves, chopped
1 bay leave
4 tablespoons olive oil
Salt and Pepper

Take chicken and rinse with water and pat dry with a paper towel and season with salt and pepper.   Set aside.  In large Dutch oven,  place olive oil and heat.  When hot place place onions and carrots in oil and saute for couple of minutes.  Make room in the center and place chicken breast side down and brown, this should take about 4 to 5 minutes.   Turn over and place chicken on pan.  Add remaining Ingredients around chicken.   Cover top with foil and place lid on top.  Place in 250 degree oven and cook for 1 and 1/2 hours.  

Open and check temperature to make sure it is done.  160 degrees is done.   Remove and divide   into pieces.  Drain drippings and place back in Dutch oven and season with salt and pepper and lemon juice.  Thicken with Ultra Gel adding more water if needed.    Served with chicken and garlic mashed potatoes.   

Chef’s Note;  This chicken is not the  prettiest one ever, but the tenderness and flavor make up for what it lacks in looks.  I love doing chickens like this, it is amazing how when we take a little more time how wonderful the end results can be.   Chef Brad~America's Grain Guy

Saturday, October 12, 2013

Gardening Time, My Favorite Time of the Year

I love this vine.  It grows like crazy all summer long and in the fall it flowers out with the most wonderful pink flowers.
The bees love it and I love the sound of the constant buzzing.  It is really amazing.  It's called Queen Anns Wreath.  It is worthy to be named after a Queen.  

Different angle of the vine.  I put up this cover a year ago and it has been amazing how much better my garden does.  I love this time of year.  Alot has to be done to get it cleaned up after the hot hard summer.  

You can see my raised garden beds under the canopy. 

I love taking old wheel barrels and things that are of on use anymore and making them into planters.  From wheel barrels to old kitchen drawers, you will see it in my garden.  

You can see the kitchen drawers, and some great planter a youmg man in the neighbor hood made to make money for his mission.   In a month or more they will be filled with plants.  

Ok,  this looks horrible, but I have a vision.  This is the starting of my Fairy Garden.   The mirror in the back ground is to attract fairies.  This is an old cast iron bath tub that I could not part with.  It is over 60 years old.  It makes a great planter and will be a wonderful garden for the Fairies when it is done.  I will post picture later on in the year.   It is going to be perfect and my grand daughter will love it.  

My wife does not appreciate my hap hazard gardening style.  The post that is in the middle is a collection of my dead garden tools.  It adds charecter to my garden.  

Morning Glories are one of my favorites.  I love them.  

I plant every where I can fit in things. Mums are great,  after they flower, trim them back and they grow
again and again.  They are amazing.  

This one is my herb box.  I love growing fresh herbs.  This box is dedicated to all herbs.  I can fill it up
with them. and they are great for cooking.  Nothing like cooking with fresh herbs to enhance the meal.  

Square food gardening is the best.  I have to say that I have tried buying the already made boxes '
at the nurseries and they fall apart quickly.  I made my own years ago and they still are strong and sturdy.
The cheap ones in the nursery last maybe two seasons and really you don't save much by buying them.
The ones I made cost more, but they have lasted years and will probably last more years.  

My chair.  I love sitting here.  Under the canopy, surrounded by fresh herbs., bees buzzing overhead,
birds chirping,  I love it.  

This is a wonderful vine I planted last year.  Malibar Spinach.  It is lovely and very good for you.
It grows really fast and seeds, leaved, and flowers are edible.  

Don't you just love new growth.  To me it is as miracle.  How a tiny seed can grow into a large plant, producing food or flowers.  The miracle of life.  

Sweet peas are coming up.  I am so excited.  

     A great man once said that "Working in the soil purifies the Soul".  I believe.  The garden is my place of refuge.  I love working in the soil.  It does great things for me.  I do feel purified after I spend time digging in the soil.  Gardening is a miracle.  The Arizona desert is a hard place to garden.  It takes work, patience, work, endurance, work, and alot of water.  Sometimes I don't get to harvest much, but I continue to work at it.  Enjoying watching it grow, even though sometimes just before the harvest it burns up.  To me gardening is kinda like life.  Sometimes it's really great, and sometimes it stinks.  But there is still great joy to be found when we are diligent and continue to work at it.  I have had success and lots of failures, but there is a sweetness to be found in the ups and downs of gardening.  After all trails like working in the soil does purify the soul.  Chef Brad~America's Grain Guy 

Wednesday, October 9, 2013

Are You Ready for a Chef Brad Event

Happy People Attend a Chef Brad Event or at least they are happy by the end of the Event. 

      A Chef Brad Event is an amazing event where I share all the things I learn with those attending.  It is great fun and filled with amazing food and great recipes.  Food is a constantly changing medium in our world and I love to constantly be on the edge of creating new and wonderful things.  I love to just walk into a store and make purchases and go home and create.  From breads to amazing salads I have a great time.  Food is amazing and we live in the greatest time in the History of the World for great food and healthy food that taste great.  So you just might want to host or attend a Chef Brad Event and experience an event that will change your life forever.  

     Enjoy the visual of some of the great foods I have created over the past year.  Recipes are available at Chef Brad Events and in my new upcoming EBooks collection.  

Steamed carrots, brusselsprouts, and mushrooms with a
wonderful sweet balsamic vinegar sauce

WonderFlour almond pan cakes

WonderFlour Pancake stuffed with bacon and eggs 

Whole Grain Crackers

Southern Style Cornbread with fresh ground popcorn

Pressure cooker Cuban Style Beef with potatoes served over
whole grains  

Pressure cooker shredded beef with peppers and onions.
Machaca tacos

Whole Grain Pancakes

Whole Grain Rolls

Whole Grain Pancakes with Pan Seared Peaches

Whole Grian Cashew Breakfast Bowl 

Hot Grains with fresh peaches

Fresh Baked Breads

Whole Grain Kamut

     If you are ready for a life change in what you are eating and how you are feeding your family maybe it's time for a Chef Brad Event.  I promise it will make a difference in your life.  It will inspire you and open your mind up for new and wonderful things.  Endless possiblities are instore for you at a Chef Brad Event.  

     There are several options for a Chef Brad Event.  A three day one includes 9 classes and includes a free womans group meeting or there is the three class option, mostly for local, Arizona.  Any one you choose you will be happy.  Chef Brad~America's Grain Guy

For information regarding a Chef Brad Event send an email to