tag:blogger.com,1999:blog-32505248836314227982024-03-14T00:18:44.407-07:00Third Sunday Dinner Blog The Third Sunday Dinner Blog is all about Family, Friends, and Food. It's all about my passion, food. All kinds of food, from baking to pressure cooking and from cafe reviews to dreams about food. I hope you enjoy the journey with me. Chef Brad ~ America's Grain GuyChef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.comBlogger156125tag:blogger.com,1999:blog-3250524883631422798.post-59945733235486055502017-12-08T20:15:00.001-08:002017-12-08T20:17:03.751-08:00America's Grain Guy New Blog <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<span style="font-family: "georgia" , "times new roman" , serif;">This blog has been a great adventure and learning experience for me. Thank you for following me on this journey. I started this blog to share my experience with Third Sunday Dinners. That event went on for 8 years. So much fun. So many memories for me. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I have loved every moment. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Life is a journey. New adventures that are scary and exciting and provide growth and change. I have been working on defining who I am and with that comes change. Change is a good thing and my change is to continue on my course. Third Sunday Dinner was a detour from my bigger goal which is to expand the vision of America's Grian Guy. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">With that we have established a .com address and a new identity that I am certain will be more in line with my long term and short term goals. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I hope you will check out my new blog and follow me and please please share it with others. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Thank you for all the support and I look forward to hearing from you at the new blog site. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Chef Brad~America's Grain Guy </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Click the link below to go the new Blog </span><br />
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<a href="https://thewondermill.us8.list-manage.com/track/click?u=43a40e71adde532658d2fd60f&id=5a19fd4774&e=91206d9290">AmericasGrainGuy.com</a>Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com0tag:blogger.com,1999:blog-3250524883631422798.post-7148726723473308022017-08-21T10:26:00.001-07:002017-08-21T10:26:35.499-07:00New Cookbook New Adventures<div class="separator" style="clear: both; text-align: center;">
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Cookbooks are really a labor of love. So much work and so many details. So many details. I have wanted to publish this cookbook for a couple of years, but life gets in the way and it's hard to find time sometimes to do the things we really want to do. </div>
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I love baking. It is my passion. I love whole grains, that really is my deepest passion. Whole grains are amazing and the more I use them the more I see and understand the potential they have for really adding health and wellness to our diets without compromising good texture, taste, and results. </div>
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I have found that with proper use and understanding whole grains are amazing and work well in all recipes. I have also found that in today's world we all deal with someone who is gluten free or celiac</div>
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This cookbook really is two in one. Whole Grain at its best and Gluten Free. First cookbook of it's kind out there. </div>
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This book first is a whole grain baking book. Using whole grains to create great breads, cookies, and cakes, etc. I love the recipes and the information I was allowed to put in the book. </div>
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Second this book is a gluten free book. So for every recipe that is in the book there is a gluten free version or instructions on how to make it so. And the gluten free is whole grain and really good.</div>
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Most gluten free is full of garbage, processed grains, and tons of sugar. This cookbook uses all whole grains and agave and coconut sugar in most recipes. Not only are the recipes good for you they taste good. </div>
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The color version of the cookbook is really a treasure for me. The stoneware in the book is lovely. I have been a collector for 20 years and I have always dreamed of a cookbook featuring this stoneware. It is from Poland. The sturdiest stoneware I have found, it is oven proof, microwave proof, dishwasher safe and naturally non stick. And on top of all that it is absolutely lovely. I love it and have used it for years with out chipping or breaking. </div>
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It is featured in the cookbook. My wife is the photographer and I have to say did an amazing job. The pictures are great. I also combined some USA pans for some contrast. I love the look and I love USA pans. </div>
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The feature I like the best in this cookbook is that there are QR codes on many pages to help you with certain recipes. Just scan the code with your phone and a video will pop up of me teaching you how to make certain recipes. </div>
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This book is a labor of love, I hope you love it and enjoy it and share it with those you love. Go to my web site for the link on how to buy. There are two versions, one color and one black and white. </div>
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I hope you enjoy this cookbook and the journey I was on to create it. I hope the love and care I have taken is enjoyed by many. We are already starting to work on the next adventure, Pressure Cooking with Chef Brad coming next year. It also will be a dual cookbook. More information coming.<br />
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Have a joyous day and enjoy the Journey<br />
Chef Brad~America's Grain GuyChef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com2tag:blogger.com,1999:blog-3250524883631422798.post-27471033395610534882017-08-04T11:08:00.001-07:002017-08-04T11:08:44.074-07:00Pressure Cooker Brown Rice Meatballs <div class="separator" style="clear: both; text-align: center;">
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I love my pressure cooker. In fact it is the most used piece of cooking equipment in my kitchen next to my Wondermill and my Wondermix, and my Vita mix. I use my pressure cooker often and every time I do I love it more. Foods turn out ooh so tasty and quick. And I love meatballs. Well I have to say I love good meatballs. Not the frozen ones you can buy and add sauce to. I love moist, tender, flavorful meat balls made from scratch and cooked in the pressure cooker. <br />
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Pressure cooker foods always taste great. Pressure forces the foods to open up and the flavors to explode. Meats are tender and the pressure cooker never dries out the foods. Once you start using your pressure cooker you will love it.<br />
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When I make meatballs I like to make extra so I can freeze them. They are not the same as the ones you buy. I can make a batch up in my Wondermix and roll them into balls and place them on a flat pan on parchment and freeze them. When they are frozen I remove them from the freezer and place them in serving size plastic bags. Back in the freezer and I am ready for a quick meal. <br />
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When I am ready to cook them I turn on the pressure cooker and add olive oil. I place the frozen meatballs in the olive oil and fry them for a couple of minutes. I place a good pasta sauce or stewed crushed tomatoes over them with Italian seasoning. Place the lid back on and cook for 12 minutes on high. If they are not frozen, 6 minutes work great. <br />
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Pressure cooking is a passion for me and the more I learn the more I love them. In fact I am starting my new cookbook on Pressure cooking.<br />
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Enjoy<br />
Chef Brad~America's Grain Guy<br />
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<span style="font-kerning: none;">Meatballs with grains cooked in the pressure cooker are the best, the pressure cooker brings out the flavors of everything. </span></div>
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<span style="font-kerning: none;">2-lbs. lean ground beef or ground turkey meat</span></div>
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<span style="font-kerning: none;">6 eggs</span></div>
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<span style="font-kerning: none;">2 cups bread crumbs, can use gluten free</span></div>
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<span style="font-kerning: none;">2 teaspoons garlic granules</span></div>
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<span style="font-kerning: none;">1 teaspoon black pepper</span></div>
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<span style="font-kerning: none;">½ cup Parmesan cheese</span></div>
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<span style="font-kerning: none;">½ onion chopped fine</span></div>
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<span style="font-kerning: none;">1 teaspoon salt</span></div>
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<span style="font-kerning: none;">¼ cup balsamic vinegar</span></div>
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<span style="font-kerning: none;">2 cups cooked brown rice</span></div>
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<span style="font-kerning: none;">3 tablespoons Penzeys Tuscan Sunset or Italian seasoning</span></div>
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<span style="font-kerning: none;">1 24 oz. can tomato sauce </span></div>
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<span style="font-kerning: none;">Mix all ingredients except Tuscan Sunset and Tomato Sauce, until well blended. Form into 2-inch balls. In pressure cooker add place 2 tablespoons olive oil. Heat oil and add meatballs. Brown lightly and cover with tomato sauce and 3 tablespoon pizza seasoning. Cook on second ring or high pressure for 12 minutes. </span></div>
Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com1tag:blogger.com,1999:blog-3250524883631422798.post-31437941368390391232017-07-07T09:21:00.002-07:002017-07-07T09:22:36.157-07:00Annual Cousins Day with Favorite Uncle "Chef" Brad <div class="separator" style="clear: both; text-align: left;">
For a few years, don't know how many, I have posted about one of my very favorite events every summer. That would be the Cousins Cooking Day. My family is large, lots of family and a whole bunch of nieces and nephews. One of my greatest joys has been to be a uncle. I love all my nieces and nephews. When they were all younger I bribed, begged, tickled, and brain washed them that my name was "Favorite Uncle Brad", not Uncle Brad, but Favorite Uncle Brad. It took years, but I finally convinced them that was my name. It's been years and now the second generation has come along and I did such a great job with the first generation that there is no question with this generation that I am Favorite Uncle Brad. Add inviting them each year to a cooking day and there is no doubt, I win. </div>
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My nieces and nephews are amazing, but their children are outstanding. Wow. Each year I have the best time as I watch them work together with each other. I am amazed at how well they get along and how well they support each other. The older ones support and encourage the younger ones and they listen. </div>
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Last year we had a cake competition. It was an amazing event. The cakes were fantastic and so creative. Each year that we do this we try to do a culinary outing. The outing is usually to some place fun that they don't go to often, we buy ingredients and have a cooking challenge. This year it was a salsa competition. I gave them the rules and guidelines and off we go to a local store to purchase all they might need. This year we went to Pro Ranch Market in Mesa. After we purchase everything we go back home and they do their thing and then they are judged and in the process I teach them ways to improve or do it different. It's a great time to teach and inspire them. </div>
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Since we were doing Salsa this year, I took them to one of my favorite markets. Pro Ranch Market in Mesa, Az, the corner of Stapley and Southern. Its a great store. We walked in and to our amazement the manager Ariel took over. He was amazing. He actually went out of his way to accommodate our group. When he found out what we were doing he dropped what he was doing and did everything in his power to make sure we have a great time. Best customer service I have seen in a long time. He was delightful and captured the children's complete attention. </div>
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The children had an amazing time. So did the adults, I love doing this every year. One of my best activities every year for sure. Watching them create and discover what they can do is amazing. </div>
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Below is a small photo visual of what happened. Enjoy </div>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-zqB4gOkhK40/WVhCwkcrlEI/AAAAAAAAHTI/7CqtZ8UN4agNj_QYH-TBaVUsiEXLwMfWgCLcBGAs/s1600/IMG_6381.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-zqB4gOkhK40/WVhCwkcrlEI/AAAAAAAAHTI/7CqtZ8UN4agNj_QYH-TBaVUsiEXLwMfWgCLcBGAs/s400/IMG_6381.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arriving at Pro Ranch Market. The children are so excited. They are in teams of four<br />
and there are four teams. They were able to plan before we arrived. Now<br />
they get to purchase what ever they need to create their salsa recipes. </td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-rrI9jcMLJhE/WVhCukDc-aI/AAAAAAAAHTE/JDTNHK14f1ArDD5SCTBY2UlCX_zPU_5BgCLcBGAs/s1600/IMG_6385.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-rrI9jcMLJhE/WVhCukDc-aI/AAAAAAAAHTE/JDTNHK14f1ArDD5SCTBY2UlCX_zPU_5BgCLcBGAs/s400/IMG_6385.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wonderful Group of Nieces and Nephews</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-FPl97cjtw_s/WVhCykEojWI/AAAAAAAAHTQ/Th4xoLRFDJEVxnRkTXWIhX8WBy-b3ZnGwCLcBGAs/s1600/IMG_6387.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-FPl97cjtw_s/WVhCykEojWI/AAAAAAAAHTQ/Th4xoLRFDJEVxnRkTXWIhX8WBy-b3ZnGwCLcBGAs/s640/IMG_6387.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The manager took over and feed them all samples of guacamole. Actually amazing guacamole. </td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-UiiANvf7guA/WVhC1WJYFrI/AAAAAAAAHTU/fyUAoOCnXPgo68ys_yfLT3j3z47H5VvgwCLcBGAs/s1600/IMG_6390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-UiiANvf7guA/WVhC1WJYFrI/AAAAAAAAHTU/fyUAoOCnXPgo68ys_yfLT3j3z47H5VvgwCLcBGAs/s400/IMG_6390.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shopping and sampling. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-yX6uwqDhf58/WVhC1kG30KI/AAAAAAAAHTY/LgvGDLPRX0cpEnxzj6JTYUkuqKHRm4fewCLcBGAs/s1600/IMG_6391.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-yX6uwqDhf58/WVhC1kG30KI/AAAAAAAAHTY/LgvGDLPRX0cpEnxzj6JTYUkuqKHRm4fewCLcBGAs/s400/IMG_6391.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The manager, Ariel, showing off his roasted green chilies. Come to find out they roast<br />
all different variety of chilies. They are amazing they have them all the time. </td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xEb84S-57aY/WVhC2WmAjTI/AAAAAAAAHTc/_kywWfjG8aQRDpzU4AEEDESzor9oAzLtwCLcBGAs/s1600/IMG_6394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-xEb84S-57aY/WVhC2WmAjTI/AAAAAAAAHTc/_kywWfjG8aQRDpzU4AEEDESzor9oAzLtwCLcBGAs/s640/IMG_6394.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My new good friend, Ariel. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-m-ZSmZQQENY/WVhC5whYumI/AAAAAAAAHTk/YPsTOcVllokqkPz9JHFHMP5UbcyzTUd8ACLcBGAs/s1600/IMG_6395.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-m-ZSmZQQENY/WVhC5whYumI/AAAAAAAAHTk/YPsTOcVllokqkPz9JHFHMP5UbcyzTUd8ACLcBGAs/s400/IMG_6395.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In line to pay for the food. So many ingredients, so much fun ahead. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-fXVBjRdL8Bs/WVhC58kkpPI/AAAAAAAAHTg/Hcvnks-rl7YWOtZhCIpJitWwQgfT2_pJACLcBGAs/s1600/IMG_6397.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-fXVBjRdL8Bs/WVhC58kkpPI/AAAAAAAAHTg/Hcvnks-rl7YWOtZhCIpJitWwQgfT2_pJACLcBGAs/s400/IMG_6397.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The baskets are full of flavor. From fruit to juice they have a plan. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-gGHY1KqyJes/WVhC6MQlXQI/AAAAAAAAHTo/TaUOwipG8FMcvVZm6YwcXg3LA48wBqeowCLcBGAs/s1600/IMG_6398.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-gGHY1KqyJes/WVhC6MQlXQI/AAAAAAAAHTo/TaUOwipG8FMcvVZm6YwcXg3LA48wBqeowCLcBGAs/s400/IMG_6398.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was the highlight of the day. Ariel gave us a great tour of just how tortillas are made. Did you know<br />
this location makes over ten thousand tortillas every day. Amazing. And they are great tortillas. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-pdREUwK-fTU/WVhC87aMdRI/AAAAAAAAHTs/7KRYiJ9AFjgtFT3_s5J4vxYQLtsRkMa8wCLcBGAs/s1600/IMG_6400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-pdREUwK-fTU/WVhC87aMdRI/AAAAAAAAHTs/7KRYiJ9AFjgtFT3_s5J4vxYQLtsRkMa8wCLcBGAs/s400/IMG_6400.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoying the tour. Look at those faces. They loved it. </td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-lQ8T6WXYzbw/WVhC9TBQBWI/AAAAAAAAHT0/-DRKF_8kI_AFNlwFuwXCenV-3I-ydijOQCLcBGAs/s1600/IMG_6401.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-lQ8T6WXYzbw/WVhC9TBQBWI/AAAAAAAAHT0/-DRKF_8kI_AFNlwFuwXCenV-3I-ydijOQCLcBGAs/s320/IMG_6401.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Teaching moments. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-pHd-2Gjc6Oo/WVhC9SOt3hI/AAAAAAAAHTw/o3FkIszLxUg6Za5xv9TSEJhU07b_h4G6ACLcBGAs/s1600/IMG_6404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-pHd-2Gjc6Oo/WVhC9SOt3hI/AAAAAAAAHTw/o3FkIszLxUg6Za5xv9TSEJhU07b_h4G6ACLcBGAs/s640/IMG_6404.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This machine is amazing. They put the fresh corn masa in it and it rolls out tortillas. They start with dry corn and<br />
finish with great tortillas. </td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-N0B_OU9l8vE/WVhDBlGRBaI/AAAAAAAAHT8/UgOE9VCDi_UW9kTNJVOACIUd94GsAZrmACLcBGAs/s1600/IMG_6405.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-N0B_OU9l8vE/WVhDBlGRBaI/AAAAAAAAHT8/UgOE9VCDi_UW9kTNJVOACIUd94GsAZrmACLcBGAs/s640/IMG_6405.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Of course Ariel knows that feeding a group is the best way to keep them happy. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-XhES4MCctHk/WVhDB_cW0OI/AAAAAAAAHUA/LjH24gYA8tE_REUMZPYhNU8lahApCT5EQCLcBGAs/s1600/IMG_6406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-XhES4MCctHk/WVhDB_cW0OI/AAAAAAAAHUA/LjH24gYA8tE_REUMZPYhNU8lahApCT5EQCLcBGAs/s400/IMG_6406.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They loved the tortillas. Fresh and hot </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-HnLojWo-qlU/WVhDBakel0I/AAAAAAAAHT4/osrUScc8MCYLpshJLG1DRyBMHhZ7zSlPQCLcBGAs/s1600/IMG_6407.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-HnLojWo-qlU/WVhDBakel0I/AAAAAAAAHT4/osrUScc8MCYLpshJLG1DRyBMHhZ7zSlPQCLcBGAs/s400/IMG_6407.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Does anyone want more? Of course. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-twqwMp1ZHNE/WVhDF8MvTQI/AAAAAAAAHUI/6PMinh2AVk8WOWzUaHZf6NSu4txa8ESRwCLcBGAs/s1600/IMG_6409.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-twqwMp1ZHNE/WVhDF8MvTQI/AAAAAAAAHUI/6PMinh2AVk8WOWzUaHZf6NSu4txa8ESRwCLcBGAs/s640/IMG_6409.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love those happy faces. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-2P91ehSKrfU/WVhDEmCSYHI/AAAAAAAAHUE/CQonO4MkxwMITQmitgD20-cd1ivgoHS6QCLcBGAs/s1600/IMG_6411.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-2P91ehSKrfU/WVhDEmCSYHI/AAAAAAAAHUE/CQonO4MkxwMITQmitgD20-cd1ivgoHS6QCLcBGAs/s400/IMG_6411.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Of course if you go there you have to try the traditional "Aguas" fresh fruit or nut<br />
flavored waters. Ariel and his staff let my group try the flavors before they choose<br />
their own drink. I loved the pistachio and the cantaloupe. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-V2YeQ4tuNYA/WVhDHCSu8vI/AAAAAAAAHUQ/Vk2jFxLaqOMEb1fHZ8BEL45O8H0HYCi4gCLcBGAs/s1600/IMG_6412.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-V2YeQ4tuNYA/WVhDHCSu8vI/AAAAAAAAHUQ/Vk2jFxLaqOMEb1fHZ8BEL45O8H0HYCi4gCLcBGAs/s400/IMG_6412.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even the big kids loved the experience. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-KN3QEh72FIM/WVhDG60KGsI/AAAAAAAAHUM/PnLFBB2MqzErd8IPlLU2GgO4DdFu6y7rACLcBGAs/s1600/IMG_6413.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-KN3QEh72FIM/WVhDG60KGsI/AAAAAAAAHUM/PnLFBB2MqzErd8IPlLU2GgO4DdFu6y7rACLcBGAs/s640/IMG_6413.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back at the house the competition begins. These children are so intent on what they are doing.<br />
I love this. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Ehz0xQs67RY/WVhDIjSh09I/AAAAAAAAHUU/AEp8iaZsspQOZOqQQZDGQDk2iM-4Nj5AwCLcBGAs/s1600/IMG_6414.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-Ehz0xQs67RY/WVhDIjSh09I/AAAAAAAAHUU/AEp8iaZsspQOZOqQQZDGQDk2iM-4Nj5AwCLcBGAs/s640/IMG_6414.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creating a fruit salsa. They were so creative.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-eJSGb_C-PII/WVhDKfp7seI/AAAAAAAAHUc/kstu_nmVBwwKJjc690VNzA_7xu1RpbDYQCLcBGAs/s1600/IMG_6416.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://4.bp.blogspot.com/-eJSGb_C-PII/WVhDKfp7seI/AAAAAAAAHUc/kstu_nmVBwwKJjc690VNzA_7xu1RpbDYQCLcBGAs/s640/IMG_6416.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another group in the back room whipping up a great salsa. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-flq9-gadoO0/WVhDI6bxBII/AAAAAAAAHUY/c4geYdYVcWcf37fgH2dzg23SUr3BYM1xACLcBGAs/s1600/IMG_6417.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-flq9-gadoO0/WVhDI6bxBII/AAAAAAAAHUY/c4geYdYVcWcf37fgH2dzg23SUr3BYM1xACLcBGAs/s640/IMG_6417.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This group was hard at it. I Loved it.</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-CG0w7yTGcIc/WVhDNGr--NI/AAAAAAAAHUg/Q5o_XgNmrAM-lHCO7Ba_FOxb3qZYeq5gACLcBGAs/s1600/IMG_6418.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-CG0w7yTGcIc/WVhDNGr--NI/AAAAAAAAHUg/Q5o_XgNmrAM-lHCO7Ba_FOxb3qZYeq5gACLcBGAs/s640/IMG_6418.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ok, four groups and each group without any help created four different salsa's. Top left, Black bean and corn. Top right fruit salsa, with a hint of cinnamon. Was so cool. Bottom left, a wonderful traditional salsa with fire hot crumbled doritos.<br />
Bottom right, a sweet tomatillo salsa. Honestly they were all four amazing. Hard for the judges to judge because they were outstanding, each one different, but amazing. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-j2V-zJUYyCo/WVhDNZGf5XI/AAAAAAAAHUk/L8-26w93H1YoNjrCk71QciUfS1mcQARdACLcBGAs/s1600/IMG_6420.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-j2V-zJUYyCo/WVhDNZGf5XI/AAAAAAAAHUk/L8-26w93H1YoNjrCk71QciUfS1mcQARdACLcBGAs/s640/IMG_6420.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoying relaxing after a hard fun morning. We enjoyed the salsa on fresh cheese crisps. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chillin </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Next generation of Chef Brad Foodies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Another treasured year. I love being an uncle, great uncle so much. can't wait until next time. </td></tr>
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Once again I am amazed at the power of food and just how it can bring us together. Every time I do an event like this I am reminded that we need to take more time cooking and spending time with those we love in the kitchen. Cooking can bring out the best in us and creates memories that last forever. <br />
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Every year I learn more and more about how much fun can be. I hope in your personal lives you are creating opportunities with friends and family to create great lasting fond food memories. <br />
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Chef Brad~America's Grain Guy<br />
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com0tag:blogger.com,1999:blog-3250524883631422798.post-88016462560517019922017-06-20T15:08:00.001-07:002017-06-20T15:08:03.707-07:00Chef Brad's New Cookbook <div style="text-align: center;">
<span style="font-size: x-large;">"Changing the world one Grain at a time".</span></div>
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I have worked for a long time on putting together a new cookbook. Actually this cookbook is two in one. Whole grain baking at it's best and Gluten Free like never before. For most recipes in the book there are two versions. Whole Grain and Gluten Free. The recipes are back to back and easy to prepare. </div>
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My main objective with this cookbook was to assist everyone who has a need for gluten free. We might not be but we all know someone who is and we scramble when they come to make sure we have foods for them So this cookbook works if you are not gluten free, if you are gluten free, or if you just like to bake. I have covered all the bases. </div>
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I wanted to create a really unique cookbook that offers gluten free foods that are whole grain and easy to prepare, not filled with white starches and sugar. I was determined not to publish a cookbook unless the recipes were as good as I could get them making them healthy and tasty at the same time. I feel I have accomplished both. Of course when you use pure white flour and nothing but processed ingredients you will bet a different result then you will find with my whole grain recipes. I am thrilled and hope you will too. </div>
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One other feature that you will love in this book is the extra educational feature that I have added. In this book you will find QR codes at the bottom of select recipes. When you scan the recipe you will see a video of me teaching you how to do the recipe. </div>
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The book comes out in July. Over the next few weeks I will share photos of the book featuring the recipes in the book. All the photos include polish pottery from my private collection. I have formed a partner ship with Pottery Avenue. They are offering all my followers a huge discount when you order from their site, www.PotteryAvenue.com, just use the code chefbrad and get the discount. </div>
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Below are a few photos of the food in the cookbook. Actual baked and shot right away. It was two weeks of very intense baking and photo shotting. You can see there is not a lot of difference between gluten free and regular. </div>
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<tr><td class="tr-caption" style="text-align: center;">Fresh baked bread. Whole wheat, perfect bread.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh baked Gluten Free Bread. Actually one of the best gluten free breads ever.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gluten free burger bunn. Gluten free has never been better. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Whole Grain Burger bunn </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rosemary flat bread. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gluten free rosemary flat bread. Texture is perfect. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sour dough cinnamon roll </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gluten free cinnamon rolls. </td></tr>
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Please spread the word. I really want this book to be a best seller. I need your help in getting the word out. It should be ready in July. Make sure you are signed up for my news letter at www.chefbrad.com to get the facts. </div>
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Chef Brad~America Grain Guy </div>
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Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com1tag:blogger.com,1999:blog-3250524883631422798.post-43389557573545793732017-04-22T21:04:00.000-07:002017-04-22T21:04:42.277-07:00Pressure Cooker Frittata <div class="separator" style="clear: both; text-align: center;">
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I love pressure cooking. It's an amazing thing. Every time I create a new recipe for the pressure cooker I am once again amazed at how well a pressure cooker cooks, brings out flavor, speeds up the time to cook, brings out flavors, allow us to cook every thing faster, better, and did I say brings out the flavors. </div>
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I have to say that I have the same passion I have for pressures that I have for crock pots. That is the debt of my passion. As much as I love pressure cookers, I dislike crock pots. For one Crock pot foods all taste the same. The are mushy and horrible. The flavor and nutrition leaves when foods are cooked for hours on end. </div>
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The one thing and the reason we like crock pots is that we can put the food in and forget about it. Come back later and the food is ready, we love the convince so much that we don't care that the food is horrible. At least most of the world fits that category. Not me. I don't own one and never will. </div>
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On the other hand pressure cookers are amazing. Today's electric ones are the best. Pressure Cookers are Crock pots on steroids is what I call them. They work circles around crock pots and have the convenience of putting the food in and walking away. The difference is that the pressure cooker cooks quickly and keeps the food perfectly warm up to 12 hours. Not slow cooking out the flavor or turning the food to mush, it holds it in perfect form until you are ready to eat. So you can cook dinner at noon and it will be perfect at 6:00. Never over cooked or mushy. On the other hand have you ever forgotten to put the beans in or the roast on with a crock pot. You are out of luck. With a pressure cooker no problem, just toss in the food and in less then one hour dinner is ready, cooked perfectly, quickly. </div>
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<tr><td class="tr-caption" style="text-align: center;">Fagor is my personal favorite pressure cooker.</td></tr>
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One of my favorite recipes in the pressure cooker is the frittata. Normally a fritatta takes time. About one hour or longer in the oven. In the pressure cooker it can be done in 12 minutes. Perfectly cooked and so flavorful. The Fagor is really special. I have tried this recipe in other brands and in never comes out the same. I love the large size of the pressure cooker. It really heats up great and does great things. I have used many brands of pressure cookers and so far this one is my favorite.</div>
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This recipe is good. Be sure and try it out. Fast, easy, and tasty. </div>
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<span style="font-kerning: none;"><span style="color: blue;">The pressure cooker is amazing, from soups to meats and now egg dishes. This dish is easy and so fast. It can be done in minutes in the electric pressure cooker only. This style of cooking is amazing and easy. </span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">1 small onion</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">3 tablespoons olive oil for potatoes</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">Turn on your pressure cooker to high pressure, 7 minutes. Add onion and 3 tablespoons oil. Sauté until onions are browned. In separate pan on stove top, add oil and heat up. Add potatoes. Quick brown, do not cook until done, just quick brown.</span></span></div>
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com1tag:blogger.com,1999:blog-3250524883631422798.post-28587944993448168432017-04-05T14:31:00.001-07:002017-04-05T14:31:36.536-07:00Spring Time, Time for Rosemary Bread <div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Nothing like the taste of fresh baked bread. Especially when topped with olive oil and fresh rosemary. Fresh rosemary is one of my favorite herbs I grow it all over the yard just to rub up against and smell. It is one of natures finest herbs. So versatile and so flavorful. From chicken to bread, it should be a staple in your garden. It is easy to grow and easy to use. It's one of the few that really works well dried also. I trim mine and dry it. Stored in an airtight container it's magical. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This dough is filled with kaniwah, a wonderful grain from South America. It's related to the quinoa family, only smaller. It gives the dough a wonderful look and adds to the flavor and texture. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">When I make a bread like this I like to let it rise double, using my fingers I make little wells to hold the oil. I drizzle olive oil over the dough filing the holes.s When it bakes the oil draws the essence of the rosemary into the bread. The oil also added to the amazing texture of the bread. I top it with fresh or dried rosemary, both work well. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The final touch to the bread is to top it with kosher salt. you can see it on the top. Table salt does not work the same. I love the Redmond Kosher salt. It's texture is perfect and it is a good for you salt. I love this style of bread and it's my constant go to bread when I need something fast and wonderful. Everyone likes this bread. And its great cold.<br /><br /><br /><br /><br /><br /><div style="text-align: left;">
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<span style="color: blue; font-family: Courier New, Courier, monospace; font-size: small;"><span style="font-kerning: none;">1 </span><span style="-webkit-font-kerning: none; line-height: normal;">½</span><span style="font-kerning: none;"> cups hot water</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: Courier New, Courier, monospace; font-size: small;">1 cup sour dough starter</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: Courier New, Courier, monospace; font-size: small;">3 tablespoons extra virgin olive oil</span></span></div>
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<span style="color: blue; font-family: Courier New, Courier, monospace; font-size: small;"><span style="-webkit-font-kerning: none; line-height: normal;">½</span><span style="font-kerning: none;"> cup whole grain Kaniwah </span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: Courier New, Courier, monospace; font-size: small;">2 cups fresh ground spelt</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: Courier New, Courier, monospace; font-size: small;">Natural white flour clean flour </span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="color: blue; font-family: Courier New, Courier, monospace; font-size: small;"><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">Place all ingredients, except the white flour, in Wondermix bowl. Add yeast on top. Turn on Mixer and add the white flour till it cleans the sides of bowl. </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">Mix</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"> for 6 minutes. Take out. Let rise till double. Punch down, divide into two pieces and roll out. Place on parchment paper. Let rise. Punch finger holes in dough. Pour olive oil over dough, brush till covered. Sprinkle with kosher salt and dried </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">or</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"> fresh rosemary. Bake on pizza stone at 500 degrees for 5 to 7 minutes or until golden brown. Remove and enjoy. </span></span></span></div>
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com1tag:blogger.com,1999:blog-3250524883631422798.post-1379647378651274022017-03-20T13:55:00.001-07:002017-03-20T13:55:51.794-07:00Does the man in your life need help growing up?<br />
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<span style="font-kerning: none;">THE MANKIND PROJECT</span></div>
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<span style="font-kerning: none;">Helping Men Grow Up </span></div>
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As some of you might know, I am involved in the Mankind Project. I occasionally hear things about the Mankind Project from others. Most of the comments are great, but there are as in all things that occasional remark or comment that is negative in nature. Most often they come from those who have no clue what they are talking about and indeed have never attended one of the weekends.<br />
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In the spring of 2016 I actually attended my first weekend experience. They call the weekend experience "The New Warrior Training Adventure". To tell the truth I was filled with fear and a lot of anxiety over the what would happen. Especially with the word warrior. That word alone worried me. I am not that ruff macho competitive type man and I really worried about failing and making a fool of myself in front of everyone. For good reasons they tend to be closed mouth about what actually goes on during the weekend so as an initiate I really had no clue what to expect, and in truth even if I were told everything it would not have prepared me for the experience I had.<br />
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The weekend starts on Friday night and goes to Sunday afternoon. It is 48 hours of amazing transformation. Each and every moment is used to help one grow up and understand his role as a man in our society. I have to say it was hard, the truth is hard things help us grow and come to understand who we really are.<br />
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I am a man of faith and have practiced my faith for years. Some have the concern that MKP is a substitute for faith. That it is or could be a replacement for my faith. In all truth MKP serves to strengthen any man in what ever faith he practises. MKP has helped me appreciate my faith in ways that I did not understand and in the process I have a greater faith and closer relationship with my God. Each man is on a different path and MKP teaches men to be the best in their family, community, faith, career, and circle of friends and be the best in their path whatever it might be.<br />
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It is coming up on one year since I went on my first MKP experience. It has been one of the best years of my life. MKP has helped me face my greatest fears. MKP has helped me to see my value more and helped me to see what I have to add and give to my community.<br />
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I have to say the greatest thing I have gained from my MKP experience is a greater sense of community with men. I have learned that most men, no matter where they are in the journey seek and want deeper friendships with other men. Not just the pat on the back how's the weather, but deeper meaningful transparent friendships that actually push you to become a better man. Friendships that hold you accountable for who you are and what you can become. In the past year I have had the privilege of getting to know some of the best men I have ever known. I love that these men are not afraid to tell help me to be better and it is not done in a judgmental way or in any way to make me feel shame. My friendship with these men has deepened my life experience in so many ways, from learning how to be a better friend to accepting who I am and for the first time understanding my role as a man in the community, my family, and faith.<br />
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I personally think that the Mankind Project has something to offer everyman. I heard once that the mission of MKP is to help men grow up. I agree. It has a way of helping men see who they really are and tapping into that potential. It helps marriages, family relationships, work, play, and most important it does help men grow up.<br />
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Most men I have learned are struggling with something in their lives. It can range from addictions to relationships, from shame to pride. A lot of men struggle with developing and keeping friendships that are meaningful. No matter where we are on the path, men need help from other men to move forward and progress. Some have their faiths, good marriages, strong families, and other support in their lives. But no matter where you are on the journey, MKP can add to and enhance your experience like nothing else.<br />
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As I have said, I am a man of faith. I love my faith and am devoted to it. My experience this past year has deepened my faith and has added to what I have already enjoyed. In fact I have learned to appreciate and enjoy what I had already in a deeper sense. I feel that my experience with MKP has been one of the greatest blessings I have had.<br />
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I encourage all men to take a look at MKP. If you are looking for a place to belong and grow and become better, MKP is just the place for you. My life is richer and I am enjoying sharing the journey with brothers from all faiths, races, and places in life. My heart and soul has been opened to what my responsible as a man is and just how sweet the journey can be when we surround ourselves with like minded men.<br />
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I hope to see you sometime on a weekend.<br />
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Brad<br />
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PS. If you want to learn more about Mankind Project go to www.mkp.org or you can contact me at www.chefbrad.com<br />
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PSS. They have New Warrior Training Adventures all over the country. The next one I am staffing at is in Prescott Arizona in May 2017 I invite to you take a look and perhaps join me on the weekend. We are accepting applications now. Hurry, only 32 men are allowed to attend this one. You can see the schedule of events at www.mkp.org See you there.<br />
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com2tag:blogger.com,1999:blog-3250524883631422798.post-38712960116757711632017-02-27T08:47:00.000-08:002017-02-27T08:47:19.959-08:00Corn Bread Clinic <div class="separator" style="clear: both; text-align: center;">
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I love a good corn bread. It is one of my favorite things to eat and make. There are many different types of corn bread and many ways to bake it. I love fresh ground pop corn kernels in my Wondermill ground to a perfect corn flour with any other grains I choose to use in my corn bread. Corn bread does not even need white flour to be good. I have made it with a large variety of flours with perfect success every time. My mom made her corn bread in a cast iron skillet with a couple tablespoons of bacon drippings. By far that is my favorite way. The crispy outside and tender middle are heaven.</div>
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There are those corn breads that are like cake, in fact they use cake mix in the recipe. So sweet and cake like that everyone loves them. I don't like the cake mix version, but I have developed a healthy wonderful cake like version that I love. It was totally by accident that I created this recipes. Often times I have learned that our apparent failures at the time can become our greatest success. That is how this recipe came about. Learning how to use coconut flour. Coconut flour is dangerous if you don't understand just how absorbent it can be. It sucks moisture like a large dry sponge. But if you get that it can be great. The first time I used it I added one cup to my corn bread and wow it was crazy. Like a rock. I just kept adding and adding buttermilk until finally I could get it to pour. I was certain it would be a huge failure but I refused just toss it. I went ahead and put it in a larger pan then planned on and baked it. It was amazing. Just like the sweet cake cornbread, only filled with goodness.</div>
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Did you know that popcorn kernels have 25% less starch then field corn, the kind they use to make cornmeal. Popcorn meal makes a corn bread that is firmer and filled with flavor and texture. It is higher in fiber and makes a better health choice. Add a whole grain flour to that to replace the white flour and you actually have a great healthy cornbread leaving enough room for the butter and jam. </div>
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Popcorn meal can be used anytime you need cornmeal. It replaced it in all recipes. I prefer to use it and the great thing is I always have popcorn in the pantry and if it does not pop anymore I don't throw it away, I grind it into the perfect cornmeal. </div>
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Corn breads can be fun and exciting. You can add any thing from cheese to chilies to make a great bread. Corn bread done the Chef Brad way is filled with nutrition and goodness. </div>
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Enjoy</div>
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Chef Brad~America's Grain Guy</div>
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"Changing the world one grain at a time".</div>
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<span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; color: blue; font-family: Times;">Corn --Old Fashioned Corn Bread</span></div>
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<span style="font-kerning: none;"><i><span style="color: blue;">You don’t have to use bacon drippings, but in the south it is a staple. Butter works well, but bacon is amazing. </span></i></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">Ingredients:</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">2 T. bacon drippings</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">2 cups popcorn, freshly ground</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">2 cups amaranth, freshly ground</span></span></div>
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<span style="color: blue;"><span style="-webkit-font-kerning: none; font-family: 'Trebuchet MS'; line-height: normal;">½</span><span style="font-kerning: none;"> cup sugar</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">1 t. salt</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">2 T. Rumfords baking powder</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">2 cups buttermilk</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">2 eggs</span></span></div>
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<span style="color: blue;"><span style="-webkit-font-kerning: none; font-family: 'Trebuchet MS'; line-height: normal;">½</span><span style="font-kerning: none;"> cup canola oil</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">Directions:</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">Place a large cast iron skillet on stove over high heat or in preheated 400 degree oven with the bacon drippings. Whisk all of the other ingredients together in a mixing bowl. When skillet is very hot, remove from heat or from oven and pour in the batter. Place in 400 degree oven for about 15-20 minutes.</span></span></div>
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<span style="color: red;"><span style="-webkit-font-kerning: none;">Corn --Old Fashioned Corn Bread Healthy Version </span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">Ingredients:</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">2 T. coconut oil</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">2 cups popcorn, freshly ground</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">1/4 cup coconut flour</span></span></div>
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<span style="color: red;"><span style="-webkit-font-kerning: none; font-family: 'Trebuchet MS'; line-height: normal;">½</span><span style="font-kerning: none;"> cup coconut sugar </span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">1 t. salt</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">2 T. Rumfords baking powder</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">2 cups buttermilk</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">2 eggs</span></span></div>
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<span style="color: red;"><span style="-webkit-font-kerning: none; font-family: 'Trebuchet MS'; line-height: normal;">½</span><span style="font-kerning: none;"> cup good oil, refined coconut oil works well or a good first pressed oil </span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">Directions:</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">Place a large cast iron skillet on stove over high heat or in preheated 400 degree oven with the coconut oil . Whisk all of the other ingredients together in a mixing bowl. When skillet is very hot, remove from heat or from oven and pour in the batter. Place in 400 degree oven for about 15-20 minutes.</span></span></div>
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com0tag:blogger.com,1999:blog-3250524883631422798.post-49032690059065476302017-02-13T19:33:00.001-08:002017-02-13T19:33:39.628-08:00Amaranth Sour Dough Dinner Rolls <div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-HJpJ3DJQdxc/WHg-6lsbFFI/AAAAAAAAHGg/PM1QkxdPonIw-P67QEUuQQYRGRUndL0_QCLcB/s1600/IMG_5446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-HJpJ3DJQdxc/WHg-6lsbFFI/AAAAAAAAHGg/PM1QkxdPonIw-P67QEUuQQYRGRUndL0_QCLcB/s640/IMG_5446.JPG" width="480" /></a></div>
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Winter time is bread baking time. It warms the home and the heart. Nothing like the smell of fresh baked rolls and nothing, absolutely nothing like the taste of a warm roll out of the oven with butter and honey. I love baking. I love everything about it. From the mixing the dough to letting it rise and the anticipation of fresh rolls right out of the oven. The roll that just melts in your mouth. </div>
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Amaranth is a wonderful grain from South America. It is amazing. It pops and has the best flavor, especially when added to doughs. It is packed with perfect protein and fiber. And wow, it makes the rolls so pretty. </div>
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Adding Potatoes to any bread dough ups the game. Potatoes make a bread tender and oh so flavorful. Baking should be fun and enjoyable. I always say that if your stressing making bread or rolls you are doing something wrong. Enjoy the experience. </div>
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<span style="-webkit-font-kerning: none;"><b><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">Amaranth Potato Sourdough Dinner Rolls</span></b></span></div>
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<span style="font-kerning: none;"><b><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">To start: </span></b></span></div>
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<span style="color: blue; font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;">In the early morning or the day before, remove the sourdough starter from the refrigerator and place one cup in a large bowl. Add 2 cups flour, </span><span style="-webkit-font-kerning: none; line-height: normal;">¼</span><span style="font-kerning: none;"> cup sugar, and 2 cups water, place in a warm spot and let set for 8 to 12 hours.</span></span></div>
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<span style="font-kerning: none;"><b><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">Next:</span></b></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">In your Wondermix bowl and place starter in bowl and add following ingredients adding half the flour and placing the yeast on top of the flour. Add the feta cheese during the last minute of kneading.</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">4 cups hot water</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">2 pressured potatoes, riced </span></span><br />
<span style="font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">1.5 cups feta cheese </span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">4 eggs, whole </span></span></div>
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<span style="color: blue; font-family: "georgia" , "times new roman" , serif;"><span style="-webkit-font-kerning: none; line-height: normal;">½</span><span style="font-kerning: none;"> cup sugar</span></span></div>
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<span style="color: blue; font-family: "georgia" , "times new roman" , serif;"><span style="-webkit-font-kerning: none; line-height: normal;">½</span><span style="font-kerning: none;"> cup melted butter or oil</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">1 tablespoon salt</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">2 cups popped amaranth</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">3 tablespoons yeast</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">3 to 6 cups Flour, high gluten white flour</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="color: blue; font-family: "georgia" , "times new roman" , serif;"><span style="-webkit-text-stroke-width: initial;">Turn on the mixer and add more flour until the dough just starts to pull away from the sides of the bowl. Remember, remember, the sticker the dough the lighter the roll. Keep the dough sticky and mix for 6 minutes. Remove from bowl after six minutes onto a oiled surface. Form into rolls and place in </span>jelly roll pan and let rise to double. Bake in a 400 degree preheated oven at 350 degrees. Meaning, place the raised rolls in a 400 degree oven and drop the temperature to 350 degrees. Bake for 20 to 25 minutes or until the rolls are golden brown. Enjoy </span></span></div>
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<span style="font-kerning: none;"><b><span style="color: blue; font-family: "georgia" , "times new roman" , serif;">Variations:</span></b></span></div>
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<span style="color: blue; font-family: "georgia" , "times new roman" , serif;"><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">To make whole grain dinner rolls, replace </span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">¾</span><span style="-webkit-font-kerning: none;"><span style="-webkit-text-stroke-width: initial;"> flour with fresh ground wheat flour, and add </span>remaining <span style="-webkit-text-stroke-width: initial;"> natural white flour until </span>dough pulls away from the sides of the bowl. <span style="-webkit-text-stroke-width: initial;"> . </span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sour dough can be purchased at www.chefbrad.com </span></div>
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com1tag:blogger.com,1999:blog-3250524883631422798.post-26655798802457513802017-01-12T18:22:00.000-08:002017-01-12T18:22:03.375-08:00Pressure Cooker Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-BS7I41VkwB8/WFrogpBw5SI/AAAAAAAAHDk/P1nRvxNYZZIbllqokdYgSx2uwinYTnlUwCLcB/s1600/P1010885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-BS7I41VkwB8/WFrogpBw5SI/AAAAAAAAHDk/P1nRvxNYZZIbllqokdYgSx2uwinYTnlUwCLcB/s640/P1010885.JPG" width="640" /></a></div>
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I love the pressure cooker. I love how easy it can be and how fast food can be cooked and how great it taste. After cooking with a pressure cooker I can never live with out it. It is amazing. Pressure cookers totally changed my life in so many ways. </div>
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My earliest memories of a pressure cooker were of my mother calling us to turn it off. Although her bedroom was right off the kitchen, she called us from her window to "hurry up and turn if off". I didn't realize until much later in life she was terrified of the thing. To this day the hissing sound of the older pressure cookers raises the hairs on the back of my neck. I remember crawling on the floor and quickly turning off the gas stove and running as fast as I could from the kitchen. We were all afraid of the beast. It actually spit beans all over the kitchen once. It was not a pretty site. So as you can tell I grew up fearing them. </div>
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About 20 years ago I started a job and one of the requirements was that I sell and cook with pressure cookers. I was terrified, but once I started using the new and improved models, I fell in love with pressure cooking. That was twenty years ago and since then pressure cookers have reached a whole new realm. Safe and so easy to use. I love them and actually own many and could not part with any one of them. </div>
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My first experience with an electric pressure cooker was amazing. A good friend wanted me to demo it in her shop. I remember telling her that I could not demo something without trying it out first. I picked it up and within a day I called her and told her she was never getting the cooker back and I would love to teach her class. It was great. I love the electric pressure cooker and can't imagine life without one, or more. </div>
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Electric pressure cookers are like Cock pots on steroids. I personally don't like or own a crock pot, but what most people like about them is that you can place the food in them and leave it alone. No worries, no hassle. But no flavor and no food if you forget. The new electric pressure cookers allow you to put the food in and set the pressure and leave. No worries, it cooks it fast and holds it warm until you are ready. What is the difference? The fact is that foods cooked in the pressure cooker quickly under pressure have more intensified flavors and the quick cooking retains the nutrition of the foods. I think most crock pot foods taste the same. </div>
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I love pressure cooking and I love the way foods turn out. I firmly believe that a pressure cooker is essential to health and wellness in every life style. Beans, legumes, and grains, which should be the foundation of our diets cook quickly and taste better when cooked in a pressure cooker. Brown rice in 20 minutes that is fluffly and tasty. </div>
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This recipe is one of my favorites. I hope you enjoy it also. </div>
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Chef Brad~America's Grain Guy</div>
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Changing the World One Grain at a Time </div>
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<span style="-webkit-font-kerning: none;"><span style="color: red;">Israeli Chicken</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">10 chicken thighs, skin removed , breaded in whole grain flour and peanut butter powder</span></span><br />
<span style="font-kerning: none;"><span style="color: red;">( I use 1 cup fresh ground spelt flour, amaranth or brown rice for gluten free and 1/2 cup peanut butter powder)</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">1 28 oz. can whole roma tomatoes</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">1 jar pitted kalamata olives, drained </span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">1 tablespoon oregano</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">1 tablespoon garlic granules or 3 minced garlic cloves</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">1 sweet onion, chopped</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">¼ cup olive oil</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">¼ cup balsamic vinegar</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">1 ½ cups baby carrots</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">1 cup chicken or vegetable stock </span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">Place olive oil in pressure cooker and sauté onion in oil. Add dredged chicken and sauté for a couple of minutes. Add tomatoes, crushing them in pieces, with juice, add oregano, garlic, vinegar, stock, and baby carrots. Place lid on pressure cooker and pressure for 12 minutes on high. Serve over cooked Israeli couscous or brown or red rice. </span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">Israeli Couscous</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">2 cups Israeli Couscous 3.5 cups water ½ small onion 2 tablespoon oil</span></span></div>
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<span style="font-kerning: none;"><span style="color: red;">Place oil in medium sauce pan and add onion. Sauté for 2 minutes, add couscous and cook stirring constantly until couscous is golden brown. Add water, bring to boil and reduce heat and simmer for 8 minutes. Turn off heat and let set before serving. The left over is great in salads. </span></span></div>
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<span style="color: blue; font-size: large;">Follow my Blog, just click on the side panel to join. I randomly choose a winner each month for a great prize. This month it will be a my pressure cooker cookbook. </span></div>
<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com1tag:blogger.com,1999:blog-3250524883631422798.post-74604745207792504392016-12-29T09:20:00.000-08:002016-12-29T09:50:44.653-08:00Healthy Fast and Good <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-G5AO49tC1Lo/WFrnM7ziPZI/AAAAAAAAHDY/xZ4CE_ySnTUSW9NcNUAyguIPvKQVrDiLACLcB/s1600/IMG_5650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-G5AO49tC1Lo/WFrnM7ziPZI/AAAAAAAAHDY/xZ4CE_ySnTUSW9NcNUAyguIPvKQVrDiLACLcB/s640/IMG_5650.JPG" width="480" /></a></div>
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I really like foods that taste really great, but are simple to make. To often we opt for easy and don't get the flavor and experience we should have. I don't think we should sacrifice taste for ease. We can have the best of both worlds. </div>
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Foods should excite the taste buds and the imagination. In today's busy world I am really tired of mediocre foods that are not worth the effort to eat. With little effort, we can have really great foods. </div>
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I love using grains, surprise, they are so good for you and they taste really great. Grains fill the stomach and add much needed fiber to our diets. Fiber is essential for health and wellness. Fiber keeps things moving in our bodies and aids the body is eliminating fats and toxins. Grains also add minerals, vitamins, good oils, protein, and variety to your diet. </div>
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One of my favorite things to do is to cook up a pot of grains and chill them down in the refrigerator for later use. I can take the grain that has already been cooked and quickly make a really great meal. From breakfast to dinner I can create amazing high fiber, great tasting foods that keep the body strong and fit. </div>
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This recipe is so simple, but oh so good. </div>
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Enjoy </div>
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Chef Brad~America's Grain Guy </div>
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Changing the World one grain at a time. </div>
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Beefy Tomato Grain Bowl </div>
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4 cups cooked grain</div>
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1 cup cherry or grape tomatoes, sliced in half</div>
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1/2 pound smoked tri tip, or smoked chicken, or smoke sausage, cut in small pieces</div>
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3 mild chilies, chopped and seeded</div>
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Olive oil</div>
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In large saute pan, add Olive oil. Heat up oil and add cooked grain. Add peppers and meat. Saute and add tomatoes and cook until all is well. Remove from heat and salt and pepper to taste. </div>
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I cook my grains in the pressure cooker or in my Saratoga Jack Thermal Cooker. Both items can be found at www.chefbrad.com. </div>
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<span style="color: red; font-size: large;">Follow my Blog, just click on the side panel to join. I randomly choose a winner each month for a great prize. This month it will be a my pressure cooker cookbook. </span></div>
<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com1tag:blogger.com,1999:blog-3250524883631422798.post-3991290848803493362016-12-20T08:45:00.002-08:002016-12-20T22:02:49.559-08:00Cinnamon Roll Season <div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Nutella filled rolls with chocolate chips.</td></tr>
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I love cinnamon rolls. I love how they are one of the great foods that are loved by most people. Cinnamon rolls are not healthy and I have to say I don't believe they should be. A cinnamon roll should be drippy gooey and melt in your mouth buttery. I have been asked before to make a healthy cinnamon roll and I have to say I always say "No". If it's healthy it is not a cinnamon roll. It's something else. </div>
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My love of cinnamon rolls came from my mother, grand mother, and Aunt. Although I have to say my moms really out did her mothers. {Sorry Grannie} My mothers were drippy goodness. She always covered them with maple frosting to top of the buttery goodness. </div>
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I remember once as a young man I was working in a local bakery. I have to say his cinnamon rolls were dry, they looked great, but they were really dry. I, out of pure innocent goodness, one morning suggested to him how he could make them better. Wow, that was a mistake. He was pretty mad. And to this day his rolls are still dry. </div>
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I try to listen and if someone makes a comment about my food, I listen and if it can be better I do something about it. That is how my cinnamon rolls have revolved over the years. Constantly listening and working on making them better. </div>
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The trick my mother used and the baker would not do was my mother sprinkled water on her dough before rolling them up and cutting them up. She also placed a small square of butter over the roll before baking. It was great. It makes them gooey good and buttery wonderful. </div>
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A few years ago a friend wanted me to do cinnamon rolls for her daughters wedding reception. I agreed, but was worried that my rolls were not good enough. I called a good friend who is known for her rolls and asked her if I could attend her class. It was great. I love her rolls and we talked after and compared notes on what each of us did. I learned from her and combined knowledge we created some amazing rolls. Shauna used buttermilk in her dough and I used sour dough starter in mine. We combined the two and wow, amazing dough. </div>
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It can always get better. That is what I love about food. There is always room for improvement. It was not long after that I branched out from just cinnamon to filled rolls using the same dough. From fig jam to nutella it is endless what you can do with a good dough recipe. </div>
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It's that time of year when we love dripping goodness. I wanted to share with you my recipe and I hope it brings joy to you. If you feel it can be better let me know. </div>
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Chef Brad~America's Grain Guy and Expert Cinnamon Roll Maker. </div>
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<tr><td class="tr-caption" style="text-align: center;">Fresh baked goodness. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">These are topped with a heath bar cream cheese frosting. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nothing like a fresh baked warm roll. </td></tr>
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<span style="color: red; font-kerning: none;">Cinnamon rolls</span></div>
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<span style="color: red; font-kerning: none;">3 cups warm butter milk</span></div>
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<span style="color: red; font-kerning: none;">1 cups Chef Brad’s sour dough starter</span></div>
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<span style="color: red; font-kerning: none;">½ cup sugar</span></div>
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<span style="color: red; font-kerning: none;">½ cube melted butter</span></div>
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<span style="color: red; font-kerning: none;">1 tablespoons salt</span></div>
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<span style="color: red; font-kerning: none;">3 eggs</span></div>
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<span style="color: red; font-kerning: none;">5-8 cups Hi-Gluten White Flour (to begin with)</span></div>
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<span style="color: red; font-kerning: none;">2 ½ tablespoons yeast</span></div>
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<span style="color: red; font-kerning: none;">Place ingredients into your Wondermix with yeast on top of the flour. Turn on the mixer, and add enough flour to clean the sides of the bowl. Mix for six minutes and than remove from bowl and place in oiled large bowl and let rise until double. (Remember, a sticky dough makes the best rolls.) Remove from bowl Divide into 4 equal pieces. placing one piece on rolling surface, roll dough out into a large semi circle.. Top with melted butter, than a cinnamon, and brown sugar mixture, sprinkle lightly with water. Roll dough up starting from furthest away and roll towards you pulling the dough tight. When rolled tight, cut in half and than cut the halves in half and than cut each piece into 3 pieces. You should end up with 12 rolls. Place rolls into pan sprayed with nonstick pan spray, leaving a small space in between each roll, and let rise until double in size. Bake at 400 degrees for 5 minutes, then at 325 degrees for 12-15 minutes.</span></div>
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<span style="color: red; font-kerning: none;">Do not over bake, this dries out the rolls. </span></div>
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<span style="color: red; font-kerning: none;">yield: 4-5 dozen</span></div>
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<span style="color: red; font-kerning: none;">prep/cooking time: 2 hours</span></div>
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<span style="color: red; font-kerning: none;">Options </span></div>
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<span style="color: red; font-kerning: none;">Nutella Nut Rolls</span></div>
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<span style="color: red; font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>In place of cinnamon and sugar spread nutella over the dough and sprinkle with <span class="Apple-tab-span" style="white-space: pre;"> </span>nuts. Rolls as directed and cut and bake. </span></div>
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<span style="color: red; font-kerning: none;">Apricot Fruit Rolls</span></div>
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<span style="color: red; font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Spread apricot jam over dough and sprinkle with freeze dried peaches or apricots, <span class="Apple-tab-span" style="white-space: pre;"> </span>roll as directed and bake. </span></div>
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<span style="color: red; font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Spread fig jam over the dough and roll and cut as directed. </span></div>
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<span style="color: red; font-kerning: none;">Whisk together in food processor until smooth and than spread on warm rolls</span></div>
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<span style="color: red; font-kerning: none;">Hazel Nut Frosting </span></div>
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<span style="color: red; font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>4 tablespoons melted butter</span></div>
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<span style="color: red; font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Hazel nut non dairy creamer</span></div>
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<span style="color: red; font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Powdered sugar</span></div>
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<span style="color: red; font-kerning: none;">Place in a bowl an whisk until creamy. Drizzle over rolls. </span><br />
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Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com0tag:blogger.com,1999:blog-3250524883631422798.post-55717389728162414802016-12-16T20:37:00.000-08:002016-12-16T20:40:29.750-08:00The Joy's of Baking Bread, This Gift that Keeps on Giving <div class="separator" style="clear: both; text-align: center;">
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When ever I think of fresh baked bread I think of my mother. This picture is how I remember her most. She was lovely. Her birthday is in December. This picture of my mother is my childhood mother. Glamorous in every way. She was classy. Heads turned when she walked into a room I was so proud of her. Once I talked my friend in coming to see her. I wanted to show off my mom. It turned out that it was hair day and she showed up with her head in a towel. I assured my friend she really was pretty. </div>
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I have talked about her in my blog before. She had a great influence on my life. Especially when it comes to making bread. In my younger most impressionable years she made bread every Monday. Looking back on life that was one of the few comforts I really remember. I felt loved and still the smell of fresh baked bread makes me feel loved, comfortable, and welcome. </div>
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One thing I have come to understand as I have gotten older is how the gift of making bread from my mother has blessed me in so many ways. It is truly the gift from her that just keeps on giving. Let me tell you, her bread set a standard for me about just how good bread can and should be. It was perfect and I am not just saying that, it was true. She made her bread by hand using all white flour, sugar, Crisco, salt, and water. It was amazing and made the best toast I have ever had. I think it was the Crisco. </div>
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I am certain that my mother never realized the gift of her baking bread would have such a profound effect on my life. I know for certain that as she was kneading the bread by hand, cleaning up the mess, waiting for it to rise and bake, that the thought never passed her mind that one day her gift that she was giving me would bless my life in so many ways and in the process bless thousands of others as I have shared my passion with them. She just was doing what it took to get by without any thought of the future, just what mothers do every day. </div>
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I have learned from this experience that the small and simple things we do make the biggest impact on others, especially when it comes to what we do with foods. Baking bread is magic. It's gift keeps on giving for a life time. </div>
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This picture is a great blessing to me. My dear friend sent it to me. I taught her how to make bread and she raised her family on fresh baked bread.<br />
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That is a picture of me. That happy face is the face of a child that loves his mom's fresh baked bread. <br />
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There are so many breads to make. My family loves this one. Rosemary flat bread. It brings great memories to them that I hope will last forever.<br />
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One of my greatest joys has been teaching others how to make bread. And I have loved working with the Wondermix family. They help me make dreams come true. This sweet woman has a HUGE family and was so happy to get a Wondermix so she could give the gift of baking bread for her family. <br />
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I love modern technology, From baking bread by hand to using a Wondermix, times have changed. My mother would have loved this mixer. She spent hours doing her bread, I can do what she did in just over one hour from start to finish and my bread is just as good as hers, Ok, only when I use Crisco does it taste as good as hers. But it is still great bread without Crisco, I use butter now. Baking bread is truly a wonderful gift to give those around us. From the memories of receiving a fresh loaf, to sitting down and cutting a hot loaf up and covering it with butter and jam. Truly baking bread is the gift the never stops giving. </div>
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<span style="color: blue;">Good Ole White Bread</span></div>
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<span style="color: blue;">6 cups hot water</span></div>
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<span style="color: blue;">1 cup sugar</span></div>
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<span style="color: blue;">1 cup Crisco</span></div>
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<span style="color: blue;">1 tablespoon salt</span></div>
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<span style="color: blue;">1/4 cup yeast, instant</span></div>
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<span style="color: blue;">About 18 cups white flour, clean chemical free flour</span></div>
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<span style="color: blue;">In your Wondermix with the dough hook in place, place hot water, sugar, Crisco, salt, and half the flour. Place yeast on top of the flour and turn on mixer. It will start to mix, start adding flour until dough pulls away from the sides of the bowl. No matter what the recipe tells you stop adding flour when dough is pulling away from the sides of the bowl. Knead for six minutes. Remove from bowl and place on oiled counter. Divide dough into 2 lb. loaves and place in loaf pans. Let rise to double and place in and hot preheat 400 degree oven. Drop heat to 350 and bake for 20 to 30 minutes or until bread is done. Bread is done when internal temperature reached 180 degrees. This can be checked with an instant read thermometer.</span></div>
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<span style="color: blue;">Remove from pans. Enjoy one loaf right away hot dripping with butter and jam. Enjoy the rest with sandwiches, or toasted for breakfast or a snack. </span></div>
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<span style="color: blue;">Enjoy</span></div>
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<span style="color: blue;">Chef Brad~America's Grain Guy</span></div>
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<span style="color: blue;">"Changing the world one grain at a time".</span></div>
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Please feel free to leave your comments below. Just click on the pencil. Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com1tag:blogger.com,1999:blog-3250524883631422798.post-82508800737741026422016-12-05T18:58:00.001-08:002016-12-05T18:58:47.578-08:00My New "Soap Box"<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-DwodqHhICbM/WEYm64kicyI/AAAAAAAAG_E/x9p-EXCELaU2VWjZqZ_xCeFXq7utJx4LACLcB/s1600/IMG_1085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://1.bp.blogspot.com/-DwodqHhICbM/WEYm64kicyI/AAAAAAAAG_E/x9p-EXCELaU2VWjZqZ_xCeFXq7utJx4LACLcB/s640/IMG_1085.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This man and his family have been long time friends formed from our mutual love of food. His wife Dori Duncan is the unofficial president of the Chef Brad Fan Club. Started 16 years ago. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My nephew, what memories I have of teaching him to cook. He is a treasure and our<br />relationship has been blessed from our mutual love of food and time spent together preparing<br />great food. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I get to meet the best people in the world.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I Love food. I love teaching about good food. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Great things happen when people gather to prepare food together, even perfect<br />strangers become great friends. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Everyone likes to cook and be part of the creating process. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I eat grains and love sharing what I learn and know. I love how they make me feel. And I love what I do.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Life is all about food, friends, and family. </td></tr>
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Each year I seem to adopt a theme for the year. This past year I spoke out openly about processed foods and the need to take them out of our diet. I still stand firm on that. Processed foods are slowly destroying our health and in the process killing America. They cost us untold millions in medical cost and we spend billions on foods that we think are saving us time and money, but in truth, do neither. We spend more time being sick and caring for those who suffer from the results of poor food choices then the time we could spend cooking foods from scratch using natural ingredients. And as far as the cost goes we do not save money eating cheap processed foods. In the long run we end up spending far more to eat poorly. <br />
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I still stand firm on that issue. Processed foods are garbage. They destroy health. They are packed with sugar, fat, and salt. The sugar, fat, and salt used are of the poorest quality and devoid of anything that our bodies need to be strong and healthy. Americas are fatter and sicker then ever before in our history. And guess what, the solution can only come from within our own homes. The food industry is not going to change until we stand up and demand better. <br />
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Processed food will still be my underlying platform this year, but the big issue this year is learning to take time to enjoy the good foods we should eat and learning to take joy in preparing those foods we eat. <br />
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We are far to busy in our lives if we just rush through the process of eating and preparing foods without taking time out to enjoy what is really happening or could happen if we took more thought and time about foods we allow into our lives and more time enjoying them with others. <br />
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Food is a powerful tool that if used in the proper way not only adds health and vitality to our bodies, but also can enrich our hearts and strengthen our relationships. When we rush the process and go the easiest route possible we miss out on so much.<br />
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Time spent and grains eaten are going to be my platform this coming year. The more I eat grains, the more I realize how good they are for our bodies and how great they taste. They add fun and excitement to our lives like no others foods can except for maybe dark chocolate and really good ice cream. When we eat great foods and take the time to enjoy them life changes for the better in all ways. <br />
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I love sharing food with others and some of my greatest joys happen when I am sharing with others my passion for food. I love hearing stories of how food changes lives. I have the great blessing of traveling and meeting people all over the country. As we break bread together and share the foods we prepare together life time friendships have been formed. Food like no other force has that ability. <br />
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Join me this year as I share my world of grains and food with you. <br />
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I am America's Grain Guy and I am going to "Change the world, one grain at a time." <br />
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Enjoy the Journey~Chef Brad<br />
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com0tag:blogger.com,1999:blog-3250524883631422798.post-18550844160684617502016-11-24T14:36:00.001-08:002016-11-24T14:36:41.267-08:00That Perfect Pork Roast <div class="separator" style="clear: both; text-align: center;">
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When the weather cools off I really enjoy slow roasting a great pork picnic roast. Full of flavor and when cooked slowly so tender. One thing I really enjoy is how it warms the house and the aroma leaves your mouth watering in anticipation for the end product. The bargain is that this roast can be purchased on sale for $0.79 per pound. That is a real bargain. </div>
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I love doing a different kinds of roast, from beef to lamb, pork to more pork, and I enjoy many different ways of cooking them. The pressure cooker is great, I love the smoker, but sometimes I just really enjoy the good old fashioned way of slow roasting in the Oven. Newer ovens have the convection roast setting and I love that. My Thermador does a super job of roasting. </div>
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For this roast I just slow roasted for 4 hours at about 275 degrees. I cut the top with a sharp knife and drizzled with it balsamic vinegar and agave. I sprinkled with well with a good seasoning and placed three chopped apples and 1 cup of dried figs, with on chopped onion. It was great. The pork slow roasted and in the process the apples and figs cooked to perfection. After the roast was cooked to perfection I poured the apples, figs, onions, and drippings into the blender. Blended it well and poured it over the roast before serving. It was great. </div>
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The only limited when it comes to cooking is our own imagination. It is endless what we can do if we only use ours to create great things. </div>
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The roast is seasoned and ready to bake. Onions, apples, and figs with a drizzle of vinegar. </div>
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The fat caramelized and you can see the apples, figs, and onions did the same. It's not burnt, </div>
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just packed with flavor. You could just serve the apples and figs on the side.</div>
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The sauce looks amazing. And wow it was so good. I did sweeten it up with a good drizzle of agave.</div>
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The best indication of something being good is just how much was left. Nothing. I love that. </div>
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What was left I saved and the next day I placed the bone and extra in the pressure cooker with some beans and cooked it on high for 50 minutes. Wow. What great beans. </div>
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<span style="color: #3d85c6;">Picnic Pork Roast</span></div>
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<span style="color: #3d85c6;">3 granny smith apples, cut in chunks</span></div>
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<span style="color: #3d85c6;">1 cup dried figs</span></div>
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<span style="color: #3d85c6;">1 large onion, chopped</span></div>
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<span style="color: #3d85c6;">1/4 cup maple balsamic vinegar </span></div>
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<span style="color: #3d85c6;">2 tablespoons seasoning for pork </span></div>
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<span style="color: #3d85c6;">Agave </span></div>
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<span style="color: #3d85c6;">Place apples, figs, and onion in a large roasting pan. Place the roast on top fat side up. Score the fat. Drizzle with balsamic and agave and sprinkle with seasoning. Place in hot 275 degree oven and roast for 4 hours. </span></div>
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<span style="color: #3d85c6;">Remove from oven and place roast in other pan and place drippings in blender and puree. Place roast back in pan and top with sauce. Place in oven and cook for 10 minutes. Remove and enjoy. </span></div>
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I served this with a red rice.Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com0tag:blogger.com,1999:blog-3250524883631422798.post-66846772994321422212016-11-11T09:55:00.000-08:002016-11-14T08:29:18.249-08:00What is a Chef Brad Event really like?<div class="separator" style="clear: both; text-align: center;">
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What is a Chef Brad Event really like? I get asked that all the time so here goes, my attempt to try to explain just what one is. I have been doing them off and on for a few years. It all started years ago when my friend a dear friend from Glendora California, Dyan Steimle, actually we were not friends at the time, but anyway, she walked up to me at Education Week in Provo Utah and asked what it would take for me to come there and teach classes. It was wonderful and I am still doing them, that was maybe ten years ago. I love them. </div>
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They are a lot of work and hours of planning and preparation, but the end result is 3 to 5 days filled with food and fun. The way it works is you contact me by sending me an email to chef@chefbrad.com and I will get back with you. Have a few dates in mind and it's pretty easy after that. I usually stay at the home of the hosting family. I teach three to five days of classes with two to three classes each day and try to include at the beginning a free presentation at your church or women's group or club. </div>
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The Classes range from $40 to $60 per class per person. Classes are two hours long and are filled with tons of information, food, fun, and you get copies of all the recipes. Topics range from grains to baking, gluten free to pressure cooking and everything in between. I do a lot with health and wellness, but am not a fanatic about it. The whole purpose of the classes are to fill you with a desire to get back into the kitchen, no matter where you are in your personal journey of food and health and wellness. </div>
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Here is a photo journey of some Chef Brad Events. Enjoy Chef Brad~America's Grain Guy </div>
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<tr><td class="tr-caption" style="text-align: center;">Dyan the first person to have an Event And look, way back then we were using a Wondermill. </td></tr>
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Chef Brad Events are truly life changing. From the education about food to the experience of learning and experiencing on a personal level my unique style of teaching. My goal is to leave you inspired and filled with the knowledge you can do it. One of the most common remarks I ever receive from a Chef Brad Event is "You really make me feel like I can do this." That is what it's all about for me. Empowering those attending to enjoy the journey even more. </div>
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<tr><td class="tr-caption" style="text-align: center;">Anxiously waiting for instruction. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">So happy to be there. Glendora is a great place to teach. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I hate old pictures. Can't believe I how we change. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sometimes we even do outings. I Love a good olive oil store and a good shopping experience. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Always fresh baked rolls. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Wow, I love Chef Brad's food </td></tr>
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Connie has wanted me to come to Casper Wyoming for a long time. She talked her good friend Aline Winn into getting me there. Connie is a long time hard core Chef Brad fan. I absolutely loved meeting her family and I think her husband was actually glad to meet the man that has cost him some money over the years. No complaining from Cliff. He loves it all. <br />
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<tr><td class="tr-caption" style="text-align: center;">So much good food to eat. A Chef Brad Event is all about great food and fun. You never leave an event hungry. </td></tr>
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Chef Brad Events are all about teaching those attending how to create great food with simple but healthy ingredients. From using grains in most dishes you learn to create foods that explode with flavor in your mouths. <br />
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This is a wonderful grain fruit salad. <br />
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This is another example of a super grain dish. Fruit, chicken, and slightly warmed to bring out all the goodness.<br />
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<tr><td class="tr-caption" style="text-align: center;">This is my favorite dish. It blows peoples minds. Pulled pork, buttermilk syrup and a hint of bbq sauce.<br />
The waffle is whole grain. But light and oh so amazing. </td></tr>
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How can you not have a culinary experience when traveling. I am all about health and wellness, but I also am all about enjoying really great quality foods made with love and clean ingredients. Blue Star Donuts in Portland is worth the trip. Wow, they put donuts on a whole new level. </div>
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<tr><td class="tr-caption" style="text-align: center;">Great products make great foods and super memories. and of course even greater friends. </td></tr>
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One of the best parts of a Chef Brad Event for me is getting to know the family where I stay. This young man has a special place in my heart. I love how he loved my food. Really made me feel special. Thank you Duncan Family for all the great memories. <br />
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<tr><td class="tr-caption" style="text-align: center;">Class members are ready to learn. </td></tr>
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The hands on dinner party on Friday night has turned out to be our most popular event. Everyone comes and cooks and we all enjoy a wonderful meal. Actually I honestly get emotional about these nights. You have to go to experience the magic. Everyone cooking and laughing, creating great memories that last forever. </div>
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Happy winners of the door prizes. Complements of Better Body Foods. I love their products and so do the participants. </div>
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<tr><td class="tr-caption" style="text-align: center;">Every home I go to is completely different, but it always works perfectly. </td></tr>
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Connie and Valine taking a much needed break before the action begin. <a href="https://1.bp.blogspot.com/-RZu-y9tTPzw/WBEmv8BqHMI/AAAAAAAAG6g/n5IgNUJWQAwf2Uz_X9unviAnfNx_jCF3QCLcB/s1600/P1010865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-RZu-y9tTPzw/WBEmv8BqHMI/AAAAAAAAG6g/n5IgNUJWQAwf2Uz_X9unviAnfNx_jCF3QCLcB/s320/P1010865.JPG" width="320" /></a></div>
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I love seeing everyone so engaged, from cooking to just visiting and getting to know each other. <a href="https://1.bp.blogspot.com/-SwVyj0qYIxU/WBEm7WxsUII/AAAAAAAAG60/cKc3NMhnBvILExMUr_EJpFX-jl72lzy7ACLcB/s1600/P1010878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-SwVyj0qYIxU/WBEm7WxsUII/AAAAAAAAG60/cKc3NMhnBvILExMUr_EJpFX-jl72lzy7ACLcB/s320/P1010878.JPG" width="320" /></a></div>
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<a href="https://3.bp.blogspot.com/-k_VtFFH3K0w/WBEnB8JWL3I/AAAAAAAAG7A/THRGP-9iU_QDYhLBxy_r713GRp8T87b-gCLcB/s1600/P1010884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-k_VtFFH3K0w/WBEnB8JWL3I/AAAAAAAAG7A/THRGP-9iU_QDYhLBxy_r713GRp8T87b-gCLcB/s320/P1010884.JPG" width="320" /></a> Who doesn't enjoy a fresh ground gourmet burger. And yes we even baked the bread we serve them on.</div>
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<a href="https://2.bp.blogspot.com/-kqrhSBgrHRY/WBEnC0QT-OI/AAAAAAAAG7E/QJHpWf3D6H4ElB0JsX4PNc9kkpK9FNdewCLcB/s1600/P1010885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-kqrhSBgrHRY/WBEnC0QT-OI/AAAAAAAAG7E/QJHpWf3D6H4ElB0JsX4PNc9kkpK9FNdewCLcB/s320/P1010885.JPG" width="320" /></a> From burgers to wonderful creations in the pressure cooker, all bases are covered at a Chef Brad Event. </div>
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A Chef Brad Event is all about love. Love of food, friends, and the journey. I personally love Chef Brad Events. I love the food created, the friends I meet, and the personal journey I am on. I love sharing what I have learned with others and the joy is I just keep learning and it just gets better. </div>
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I hope to be able to experience a Chef Brad Event with you sometime. Don't wait. The Calendar fills up really fast and I am limited on how many I can do each year. See you soon in the comfort of your home with your family and friends, enjoying the real joys of the Journey, Family, Friends, and of course Food. Chef Brad~America's Grain Guy </div>
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Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com0tag:blogger.com,1999:blog-3250524883631422798.post-37580238416456660172016-09-24T18:31:00.000-07:002016-10-31T19:31:20.294-07:00Third Sunday Dinner Sept 2016<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Summer time I take off doing dinners. We just do Ice Cream and Cookies later in the evenings. It's just to hot for a huge meal and the group is so big it's hard to do it in the house. September is great. Still warm out but doable. I have really learned a lot over the past many years doing dinners. It's been amazing. I was thinking the other day the most important thing I have learned over the years is that when one is on the Lord's Errand it always works out. Time and time again I have been reminded of that and each time I am humbled at the miracle of how it works. I have mentioned before that Third Sunday Dinners are not always easy. They are hard often especially when my schedule is so packed. </div>
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But as I have moved forward I have felt the power and blessings in doing what sometimes seems impossible. I have come to understand in a deeper meaning that the Lord's Errands entitles us to his grace and blessings. </div>
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So with that I look forward to another fall and winter season of Third Sunday Dinners. I look forward to the blessing and the wonderful connection of those who come to my home to enjoy the food, company, and just the blessing of connection. Food has that power and I am ever amazed at just how powerful it works and really has the ability to open hearts, bring people tougher, heal wounds, and just plain bless our lives. </div>
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Thank you for reading and enjoy this blog. Greatest joy to you in all your culinary adventures. </div>
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Chef Brad~America's Grain Guy </div>
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<tr><td class="tr-caption" style="text-align: center;">My camp stove really gets used. Not so much for camping, but for Third Sunday Dinner.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Justin Turley Wow I enjoy this boy and his service to everyone. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Micah and Dean. The young men at our Church really are amazing. <br />
They show up every month to bless us all.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I did thick flour tortillas fried with beans on top. Easy cheating<br />
Navajo tacos. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh Salsa is always a hit.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Connection, that's what is all about. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">So relaxing.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I think he likes the food. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Good friends. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">New friends for me. My good friend invited his family I was thrilled. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gotta love the missionaries. Bobbie and Lauren are great friends<br />
nurtured each month at dinner.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I tried to get a close up of that face. He was enjoying the beans. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">So good to see everyone. Wow I love these kids. And now their Kids. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Really!! Please let me smile first. Sorry Julie. </td></tr>
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com0tag:blogger.com,1999:blog-3250524883631422798.post-26622677474329115252016-09-10T15:23:00.000-07:002016-09-10T15:23:24.734-07:00Summer Fun. Annual Cooking day with Uncle Chef Brad<div class="separator" style="clear: both; text-align: center;">
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Summer time is for enjoying time off and enjoying the family. For me it's cooking time with my nieces and nephews. This is a tradition for us and we really enjoy the day. This year they wanted to do a competition. So that is just what we did. Wow, how much fun. </div>
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Each year they look forward to cooking and being old enough to come. We have an age requirement and it's fun for them to look forward to being able to come. It's great fun as we gather and create lifetime memories. </div>
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This year was the largest group yet. The mothers stick around for transportation needs as we do a culinary adventure first. I like to take them out to experience things that they normally would not experience at home. From stores to eating it's always so much fun to expose them to new things. </div>
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This year for the challenge I decided that hummus was a good one for them to learn how to make and to top it off we would do Cake Wars. They were excited as we took off to a wonderful international market. I explained what we were doing and divided them into three teams, mixing up the ages and cousins. At the store they had to choose the ingredients for the hummus and the ingredients to decorate and flavor the cakes that were already baked and ready to frost and decorate. </div>
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They had a ball at the store. I was really intrigued with the choices they made. These kids really have great imaginations and creativity. It was amazing and exciting as they made their purchases. </div>
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Two years ago I treated them to boba drinks. It was really funny. They really didn't like them and I told them that it was ok. It was all about the experience. So this year I had not intended to do boba drinks. While at the store after the shopping they asked "Uncle Brad, what about boba drinks?" I was surprised and asked them if they were sure. They were. So 19 drinks later, (the poor woman) we were enjoying boba drinks. At least some of us were enjoying them. It was all about the experience. They will be talking about boba drinks for a long time. </div>
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Off to my kitchen for the event. We were ready. Plenty of interesting ingredients and plenty of energy. </div>
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This is the store. The international market on Broadway and Dobson in Mesa Az. <br />
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<tr><td class="tr-caption" style="text-align: center;">Off to the kitchen We have all we need. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh Avocado are perfect in hummus. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">So much to do.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ours will be the best. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">One of the finished hummus. </td></tr>
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I was so amazed at the cooking, but the cake contest was so cool. I was so amazed at the end results of these wonderful children. Three groups and three totally different cakes. Each one was absolutely amazing. Take a look and enjoy.<br />
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Our children are so capable of great things. These cakes taught me a great lesson about our youth. They are capable and given the task hold nothing back and rise to the occasion. <br />
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com2tag:blogger.com,1999:blog-3250524883631422798.post-82987308688094570252016-08-06T16:18:00.000-07:002016-08-06T16:18:23.508-07:00Stuffed Cantaloupe More Summer Fun<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-jBxKAJh6x_E/V2nbXuLDiHI/AAAAAAAAGqc/ek0R0E3rUSk-7I7NUgGhlrGv6acdcP_IwCLcB/s1600/IMG_0079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-jBxKAJh6x_E/V2nbXuLDiHI/AAAAAAAAGqc/ek0R0E3rUSk-7I7NUgGhlrGv6acdcP_IwCLcB/s320/IMG_0079.JPG" width="240" /></a></div>
Summer is all about fresh clean foods. I love fresh summer fruits and nothing compares to a fresh cantaloupe. Especially one you grow yourself or find at a good farmers market.<br />
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The next best thing is a cantaloupe filled with a wonderful salad, ice cream, or just eaten with sprinkled with a little salt or try some fig balsamic vinegar. Summer time is for fresh.<br />
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Fresh produce out of the garden is wonderful and those of you who live where that is possible I hope you enjoy the experience and share the joy with others. <br />
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This recipe is all about fresh out of the garden. From the cucumbers to the tomatoes and parsley it is fresh. If your don't have parsley try fresh garden mint. It's amazing. <br />
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Summer time is a time for cleansing out the body and and eating fresh fruits and vegetables are just the thing needed. Enjoy the recipe and your summer. <br />
Chef Brad~America's Grain Guy<br />
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Adding a grain to anything makes it better. The texture of spelt or Kamut are perfect in this salad. If you prefer lighter, use cooked quinoa, like red or black. <br />
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<span style="-webkit-font-kerning: none;"><span style="color: blue;">Spelt Stuffed Cantaloupe Salad</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups cooked spelt, chilled</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Kokonor; line-height: normal;">
<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup grape tomatoes, sliced in half</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Kokonor; line-height: normal;">
<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 avocados, in 1/4 inch chunks</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Kokonor; line-height: normal;">
<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 bunch scallions, chopped</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 large cucumber, peeled and diced</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup green grapes, sliced in half</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon fresh chopped parsley</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups cooked chopped boneless breast of chicken, optional</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">Place all ingredients in bowl and toss with dressing, Fill halved peeled cantaloupe with salad and garnish with slivered almonds.</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">For the dressing</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Kokonor; line-height: normal;">
<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>3 tablespoons fresh lime juice</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/3 cup Xagave or honey</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Kokonor; line-height: normal;">
<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup greek yogurt</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Kokonor; line-height: normal;">
<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/3 cup flax oil, or olive oil</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Kokonor; line-height: normal;">
<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Dash nutmeg</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Kokonor; line-height: normal;">
<span style="font-kerning: none;"><span style="color: blue;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon salt</span></span></div>
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<span style="font-kerning: none;"><span style="color: blue;">Whisk together and toss with salad</span></span></div>
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Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com0tag:blogger.com,1999:blog-3250524883631422798.post-53714005275142324532016-07-19T13:05:00.000-07:002016-07-19T13:05:48.881-07:00Hands on Dinner Party. <div class="separator" style="clear: both; text-align: center;">
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I love traveling and getting to know people. One of my greatest adventures in life is doing hands on dinner parties in conjunction with Chef Brad Events. They are so much fun. This is how it works. I plan the menu, print the menu, buy all the supplies, and organize each recipe in an area in the kitchen. <br />
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It's a lot of work and planning to make such an event happen, but it's worth every moment of preparation taken. <br />
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This process starts way before the quests arrive. When they get there all is ready. Stations set up for each recipes. The fun begins. Everyone goes to where they want to be in groups of 2 or more for each recipe, depending on what is required to execute the recipe.<br />
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This is when the fun begins. Looks like total confusion, but in the confusion great things are happening. Laughter and fun is the highlight of the event. People getting to know others through the process of creating some really great food. I love it with all my heart. I love the creation that is going on and I love the feeling of community and togetherness that is happening. It never has failed yet, that perfect feeling of belonging and enjoyment that comes when many are gathered in a common cause, especially the common cause of great food. <br />
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<tr><td class="tr-caption" style="text-align: center;">Couples Therapy. They say a couple that cooks together stays together.<br />
And they certainly look happy. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Men love working with meat. They are preparing lamb sliders. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Taking a quick break. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lamb chops are amazing. Marinated in olive oil and vinegar with spices. Grilled just right. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Now there is a spread to be enjoyed. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Close up look at the Lamb. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Wonderful cheese spread with fresh onions, mint, and Zatar. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Two of my favorite best friends now. Amazing how spending three days in someones<br />
home can change your life. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Preparing the side dish. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Passing around the pizza appetizer for everyone to sample </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh fruit with nuts and a wonderful yogurt sauce. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Making sure they are doing it right. </td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2-dW6YiM8Og/V3vkTJ-UyDI/AAAAAAAAGuU/Y9w6SmnHOpcEDtt32e5nOmmDutRN0GfPgCLcB/s1600/P1010214.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-2-dW6YiM8Og/V3vkTJ-UyDI/AAAAAAAAGuU/Y9w6SmnHOpcEDtt32e5nOmmDutRN0GfPgCLcB/s320/P1010214.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab cakes and Chef Brad style street corn. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-qRQ3pPTcOH8/V3vkXF1hKnI/AAAAAAAAGuY/POgAmGTEU00sdGGuT4Gd8s3YHxRcDQPcgCLcB/s1600/P1010443.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-qRQ3pPTcOH8/V3vkXF1hKnI/AAAAAAAAGuY/POgAmGTEU00sdGGuT4Gd8s3YHxRcDQPcgCLcB/s320/P1010443.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The most important part of cooking is testing. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-fn_FjOqY794/V3vkXtLheII/AAAAAAAAGuc/YGt0QS2zaN49nWBzCL6ZfnuKR3pHJCZEwCLcB/s1600/P1010461.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-fn_FjOqY794/V3vkXtLheII/AAAAAAAAGuc/YGt0QS2zaN49nWBzCL6ZfnuKR3pHJCZEwCLcB/s320/P1010461.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now that's a happy face. I never know who I will be seeing at a Chef Brad Event. My dear cousin Janice showed up<br />
at one and it was great. We got to know each other a whole lot more. She is amazing.</td></tr>
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So, "Life is all about Food". Creating those wonderful memories are so important. Food sets the stage for that to happen. I am all about opening up your homes and your hearts and letting people in. It makes the journey so much better. <br />
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Chef Brad~America's Grain GuyChef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com5tag:blogger.com,1999:blog-3250524883631422798.post-18424599284380847162016-07-03T18:50:00.000-07:002016-07-05T11:18:59.946-07:00The Challange <br />
This blog was a fun experiment that I wanted to do comparing the Wondermix to the Kitchenaid Mixer. Watch the video and read the blog. So much fun. I love my Wondermx even more, and I really didn't think that was possible. <br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/eS02HX6yULk/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/eS02HX6yULk?feature=player_embedded" width="320"></iframe>https://youtu.be/ZD3GmppwS2M</div>
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<tr><td class="tr-caption" style="text-align: center;">Dough that is so silky soft. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nothing like fresh baked bread. With a Wondermix your bread can look like this. I promise. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">From one loaf to 6 large loaves the Wondermix can handle it.</td></tr>
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So most of you know that I am an avid bread maker. I have been making bread since I was a teenager and that was a long time ago. I learned how to make bread by hand and actually perfected making great bread by hand, even my whole wheat bread was really great. <br />
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I have to confess that it was a 6 hour process from start to finish and when I baked bread I made sure I was going to be home for the better part of the day. It is a process to say the least to make good bread by hand, especially 5 loaves at a time. I had to mix it adding flour until I got the gluten somewhat worked up and the next process was letting it raise and punching it down and letting it raise and punching it down and finally forming it into loaves and letting it rise a third time before finally being able to bake it. It was a long process to say the least, but I loved it and I loved the light bread that I made. <br />
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One of the reasons I decided that my bread turned out is that I always shared at least one loaf with someone. That was my insurance policy and it always worked. I made bread like that for years. In fact I taught many to make bread. I served a mission for the LDS church and I taught the women how to make bread by hand. It was white bread, because whole wheat was not to be found on the island. After my mission I continued to make homemade bread on a weekly basis. <br />
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I remember my first mixer, I should say my wife's mixer, because she had one when we got married. It was a Braun and made the worst bread ever. Actually looking back it make great bricks, but those are hard to eat and a waste of time and money unless your building a brick bread house. She also had a grinder, I hated it as much as I hated the Braun. It was loud and messy and given the choice I made white bread so I would not have to grind. <br />
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I remember borrowing a Kitchen Aid and it was good for cookies, but did not make bread and I did burn out the motor making cookies, bread would have been impossible. Especially the size of the batch I always made. <br />
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I remember my first real mixer. It was an Ultralux mixer. Expensive, but I was convinced I needed it. It was hard to use and soon I bought my first real mixer, a Bosch. I remember the woman explained that I could leave out the two risings I had been doing for a long time. I was not convinced. After all I had been making bread for years and I knew it had to rise three times to develop the gluten and make perfect bread. I decided I would try the method she told me once just to prove I was right. LOL. <br />
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I made bread and to my absolute astonishment it was the best bread I had ever made. And I have to say with arrogance that my bread was good. But with the machine it was the best ever. I have never gone back when using my bread mixer to letting it rise three time. <br />
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I learned that in just over one hour I could mix and bake 5 to 7 loaves of bread from start to finish. It changed my life forever, that first mixer I bought. From mixing the dough to forming loaves and letting it rise, bread making became a new passion for me. <br />
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Every once in a while I tried using the Kitchen Aid over the years. The kitchen aid does some things well, but bread making is not one of them. Yes it will do it, but it takes more time and the end result is not like the bread I get from my Wondermix. <br />
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I finally discovered why there is so much ugly bread on Pinterest. Most of them are using the Kitchen Aid to knead the dough. <br />
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The purpose of this blog is not to slam the Kitchen Aid, it has it's place, but not in the kitchen where bread making wants to happen. It just cannot do what the Wondermix does. Just to clarify, my first real machine was the Bosch and it is a great machine, I have a tender place in my heart for the Bosch, but I am always looking and searching for a better way, that is how I found the Bosch in the first place and my constant search for better led me to the Wondermix. I adore this machine in every way. If you own a Bosch, no need to get rid of it, but if you own a Kitchen Aid and want to make bread, take a good look at the Wondermix. It's amazing. <br />
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Back to the story. Recently I just wanted to know how the Kitchen Aid stood up to the way I make bread. So we got a Kitchen Aid, the big one. The professional one and I did a side by side test. It was an interesting thing. I have to say that I was worried after all I have said about the Kitchen Aid that it just might work. It almost did, almost in the fact that it did knead the dough, but the dough was tuff and heavy and the end result was heavy Pinterest Bread. <br />
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As I added flour, flour went everywhere and in the end I had to add up a pound more flour before it pulled away from the sides of the bowl. The more flour added the dryer the bread. That is the beauty of the Wondermix. Less flour needed, lighter bread created. <br />
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It was a great exercise for me to do. I noticed after while watching the Video that I didn't even have to pay attention to the Wondermix bread, good thing that was, the Kitchen Aid took all my concentration. Just keeping it from moving off the counter was a job. In all fairness to the Kitchen Aid, I think I might have turned it up to high, but I did it on the same speed of the Wondermix. And in the end it really doesn't matter the speed, it still took more flour the the end result was not at all the same. <br />
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The biggest difference was in the dough. The Wondermix dough was silky and smooth. The gluten was developed perfectly. The Kitchen Aid dough was tuff and the gluten was not developed. It would require two risings at least to make develop the gluten. Adding more time to the process. <br />
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Something the video did not show was what really happened. I was so concentrating on mixing the dough that I forgot to put in the yeast. Actually something I have done before. It's a simple fix with the Wondermix. I realized that I had forgotten the yeast about one hour later when we were talking and I realize the dough had not risen yet. For the Wondermix dough I simply just put the dough in the mixer and turned it on and added the yeast. I let it mix for a minute and it was ready to form into loaves and let rise again to bake. For the Kitchen Aid, I tried it and the dough was just to stiff. I really felt I was going to burn out the motor. <br />
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One more comment. I love how light the Wondermix is. I was amazed that even at how heavy the Kitchen Aid is it still walked around the counter. That I never expected. The foot print of the Wondermix and it's light weight make it for sure a great machine to have in the kitchen. <br />
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So, I will stand by my conviction. The Wondermix is the ultimate bread making machine. The Kitchen Aid is not a bad machine, but it does not do bread the way the Wondermix does. In reality the Kitchen Aid dreams about doing all the Wondermix does. And the Wondermix does all the Kitchen Aid does and so much more.<br />
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I love my Wondermix. I love all it does and all it will do. It's a wonderful machine made to last a life time and during your life it will save you time and in the process you will become an award winning bread maker, or at least a bread maker your family loves. <br />
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Chef Brad~America's Grain Guy<br />
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com5tag:blogger.com,1999:blog-3250524883631422798.post-20633523867889379372016-06-21T17:13:00.001-07:002016-06-21T17:13:39.599-07:00Grilled Peach Salsa, Summer Time Goodness<div class="separator" style="clear: both; text-align: center;">
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Summer time is for cooling foods that are refreshing and tasty. I love salsa and I love grilling. Combine the two and you get a great salsa. Peaches are wonderful and so tasty. Grilled just makes them better. It brings out the flavor and the sweetness, if your grilling on a smoker it is even better. So much flavor that you just cannot quit eating it. </div>
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This salsa is great served over grilled chicken or fish, wrapped in a fresh flour tortilla. Or it is just great eaten with chips. How ever you eat it, you will love the flavors. </div>
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<tr><td class="tr-caption" style="text-align: center;">Grilling brings out the flavor of any vegetable or fruit. </td></tr>
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Look at the color of the peaches. I love grilling them. You can just grill peaches and serve them as a garnish with fresh grilled fish and meats. <br />
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You can use green onions also with the salsa, but I love red for this one. It's really great with roasted peppers also. From green chilies to jalapeños, the flavors are intense.<br />
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<span style="color: blue;">Grilled Peach Salsa</span><br />
<span style="color: blue;">3 large ripe peaches, cup in half or sliced </span><br />
<span style="color: blue;">2 large tomatoes, cut in half </span><br />
<span style="color: blue;">1 red onion, cut in half</span><br />
<span style="color: blue;">4 jalapeños, seeded and cut in half length wise</span><br />
<span style="color: blue;">4 garlic cloves</span><br />
<span style="color: blue;">1 bunch cilantro</span><br />
<span style="color: blue;">2 teaspoons cumin seed, whole toasted</span><br />
<span style="color: blue;">3 tablespoons olive oil plus 2 more tablespoons</span><br />
<span style="color: blue;">2 tablespoons good balsamic vinegar (Fig works great) or lemon juice</span><br />
<span style="color: blue;">2 teaspoons salt</span><br />
<span style="color: blue;">1 teaspoon pepper</span><br />
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<span style="color: blue;">Slice peaches, tomatoes in half, and onion. Seed jalapeños and place in bowl with peaches, tomatoes, garlic, and onion. Toss in 3 tablespoons olive oil. Place on grill and grill until desired doneness. </span><br />
<span style="color: blue;">Remove from grill and let cool. Chop into small pieces and place in bowl. Add chopped cilantro, toasted cumin seeds, olive oil, vinegar, and salt and pepper. Toss well and enjoy. </span><br />
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<span style="color: blue;">Chef Brad~America's Grain Guy</span><br />
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<tr><td class="tr-caption" style="text-align: center;">I love the look of the grilled peaches. This is a really fresh wonderful salsa. </td></tr>
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com1tag:blogger.com,1999:blog-3250524883631422798.post-57464568024184084382016-05-30T14:45:00.002-07:002016-05-30T14:45:46.866-07:00Penzeys Spices ~ I Adore Them...<div class="separator" style="clear: both; text-align: center;">
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I love food that taste great. Indeed all food should taste great. There are many options out there for seasoning our foods and making our foods taste great. And on the other hand there are a lot of options that leave our food tasting bland and flavorless. </div>
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One of my personal missions in this life is to help people understand the importance of creating foods that taste great. eI have learned a lot over the past years and one of them is that most of us use spices that are old and outdated. Simple put they are flavorless. </div>
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I have questioned many over the years about how old the spices they have in their kitchens are. It has been very interesting to hear back from them. Most everyone one I speak with confess that the spices they use to flavor their foods are old. Not just a year old, but on many occasions many many years old. Some have even confessed that they are using the same spices they purchased when they first got married and I am not kidding when I say for many it has been ten years and over, even some up to twenty or more years. It is true, we are a frugal people and hate to throw things away.</div>
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Here is how it goes. We get these new recipes or we decide to cook with grains or healthy ingredients and our families don't like it. I have found the real reason is not that they don't want healthy, they just want food that taste great. If the first bite is WOW in the mouth, the battle is over. If the first bite is BAD, the battle is just beginning. They really don't care as long as it taste great. </div>
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When I am out teaching the first thing I recommend is to clean out the spice cupboard and start over with fresh clean natural high quality seasonings. I am sorry, but the ones found in the dollar store are there for a reason. Usually when you buy quality it does cost more, but it last longer and saves you more money in the long run. </div>
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A am guilty, I had cafes and hoarded my spices. They were large containers and I was not going to throw them away. I bought them and was not going to waste my money. I have to confess some were over ten years old. But still I persisted in using them. </div>
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I happened to find Penzeys Spices from a recommendation from a friend. I have to say it changed my life. I came home tried them. WOW, I was totally converted to fresh new spices. It really changed the game at my house. I actually emptied out my entire cupboard, filling a dumpster, for real, with all my large old containers of herbs and spices. I have never regretted doing that. Penzeys Spices are amazing. Packed with flavor and goodness. Nothing artificial or chemical, no msg, just pure clean herbs and spices that make the taste buds dance with delight. </div>
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I really should be on the payroll for them, but believe it or not they have never paid me anything to promote their products. I just absolutely love them. Yes there are other good companies out there and if you are using one of them be happy, but if your not and your spices are old, maybe it's time you took an look at Penzeys Spices. I have not found one thing there that I don't love. </div>
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I often get asked what are my favorites so I took some pictures and hope you enjoy my personal favorites. But truth be told, you will find ones you love. Don't be afraid to try them. The things I did when I started was to order the tiny bottles just to check it out. I never do that anymore because I know I will use what ever I buy. Many of them I purchase in a large bag because I use so much. </div>
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What ever you do, you will love them. Make sure you sign up for the catalog, it's full of recipes and often coupons for something free. Intact when they launch a new one usually they let you try it for free. I love them and I know you will too. </div>
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I have my personal favorites and although they do give you guidelines, be creative. I always try new ones out in the same recipes for a variety of flavors and experiences. Enjoy your culinary spice adventure. And clean out your cupboard, honestly it's the smarted move you will ever make in your kitchen. You family will thank you when their mouths are tingling with new wonderful taste sensations. Happy Spicing, Chef Brad~America's Grain Guy</div>
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I have to say that Tuscan Sunset is number one on my list. From pizza seasoning to just sautéing vegetables I love the fresh Italian flavor that comes from this blend. It is so fresh tasting and smelling. I buy this one in bulk because I use it so much. I even bottle my tomatoes with it and even if I choose to use bottled sauce, I add this to freshen it up. It is a personal favorite and everyone that smells it is instantly converted.<br />
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<a href="https://4.bp.blogspot.com/-mckB_IryBZU/V0ymsWgiplI/AAAAAAAAGmg/SSRHkVFZYjsjQvyfs0TRGRocozkkrA0lQCLcB/s1600/IMG_5034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-mckB_IryBZU/V0ymsWgiplI/AAAAAAAAGmg/SSRHkVFZYjsjQvyfs0TRGRocozkkrA0lQCLcB/s320/IMG_5034.JPG" width="320" /></a>Sunny Paris, so fresh, I love it in eggs and anything light and fresh. </div>
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<a href="https://3.bp.blogspot.com/-8b-pVF3uPw8/V0ymsvMVIaI/AAAAAAAAGmk/E0_QqmfsC0UKruSV0CoJwZYFrNrC8LDngCLcB/s1600/IMG_5035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-8b-pVF3uPw8/V0ymsvMVIaI/AAAAAAAAGmk/E0_QqmfsC0UKruSV0CoJwZYFrNrC8LDngCLcB/s320/IMG_5035.JPG" width="240" /></a>If your a frozen pizza person this does spice it up. I use it on my fresh baked pizza's. It does amazing things. Also great for garlic bread.</div>
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Northwoods, wow, its great in all things. I love it for burgers. It's great in meatloaf and meatballs. I love it for bbq and ribs. They have a Northwoods Fire that I love. It has a little more spice, but I love it. <br />
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I love making my own sausage. This one is perfect. Just what we think a sausage should taste like.</div>
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This is my favorite egg seasoning. It's great for sauteing vegetables and just putting on potatoes. When you smell it your imagination comes to life. Really, it inspires you to new levels. </div>
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<a href="https://2.bp.blogspot.com/-Lj5Rbw6_OPs/V0ymw2vaLUI/AAAAAAAAGm4/jiujqTfVON4zEg6mo_nZtAC9PKosDyvlQCLcB/s1600/IMG_5039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-Lj5Rbw6_OPs/V0ymw2vaLUI/AAAAAAAAGm4/jiujqTfVON4zEg6mo_nZtAC9PKosDyvlQCLcB/s640/IMG_5039.JPG" width="640" /></a></div>
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This is the taste of Arizona. I love it. For great Mexican food, from rice to taco seasoning, you will adore this flavor. </div>
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<br /><a href="https://4.bp.blogspot.com/-21n6248mn9o/V0ymwqI17xI/AAAAAAAAGm0/-OGiQGG2Ra8Wcgv_8bR3ycJ_acTO4hSoQCLcB/s1600/IMG_5040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-21n6248mn9o/V0ymwqI17xI/AAAAAAAAGm0/-OGiQGG2Ra8Wcgv_8bR3ycJ_acTO4hSoQCLcB/s400/IMG_5040.JPG" width="300" /></a>There is a big difference in Cocoa. A few years ago I did a cooking class for children. They got it. We made chocolate cake with two chocolates, They all voted with passion that Penzeys was the best. They could not believe the flavor difference </div>
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For sure you should know by now that all cinnamon is not created equal. In fact most cinnamon is flavorless and devoid of passion. Cinnamon should be full bodies and bright and full of flavor. One of my complaints about cinnamon rolls is the lack of cinnamon flavor. Why go to all that work and use a cheap cinnamon that does nothing for the roll. Penzeys has many Cinnamon's but I really love their cinnamon that is a blend of a few. </div>
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Baking Spice is a must have in the kitchen. From pancakes to muffins it's great. I love the warmth of the flavor, it reminds me of grandma's baking. Full of flavor and warmth. <br />
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Chile will never be the same again. They have a few different ones. Chili 3000 is so flavorful and inviting. I love it and everyone that uses it loves it. <br />
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I love Paprika. Smoked ones I have tried in the past and wondered what was so special about smoked. And then I tried this one. Wow, it has the most dreamy smoked flavor and aroma. It's outstanding. I use it in sauces, soups, dinner rolls, and yes it's great on deviled eggs. Takes them to a entire new level. </div>
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<a href="https://3.bp.blogspot.com/-K7F50cxSHRw/V0ymzOSfMsI/AAAAAAAAGnM/bz6CVpzOKVwTyTTyg5QtCbbbduMGWKLQACLcB/s1600/IMG_5045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-K7F50cxSHRw/V0ymzOSfMsI/AAAAAAAAGnM/bz6CVpzOKVwTyTTyg5QtCbbbduMGWKLQACLcB/s320/IMG_5045.JPG" width="320" /></a>Sweet ginger bits is a new product for them. I love them. I use them in cookies and muffins. Perfect size and perfect taste. </div>
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I cannot say enough good about this product. The absolute best flavor ever. Peppery and sweet shallot all in one jar. It is honestly the freshest most amazing flavor ever. <br />
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I keep my pepper box full of this pepper blend. Pepper corns with cardamon. Wow, it's amazing. Fresh and wonderful. <br />
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I hate bottled ranch dressing mix. Filled with chemical and garbage, they taste like toxic waste. But my family thinks they have to have buttermilk dressing. I love this one. So full of flavor. I also love the Creamy Peppercorn dressing. You will never used the bottled stuff again. <br />
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This is just a few of my favorites, I would have to list everyone of them from the store. I have a cupboard full of jars and I frequent Penzeys often to try new ones. I have never been disappointed.<br />
There are stores in most large cities, but they also have a great online store. Have fun and discover just how great your food can taste.Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com2tag:blogger.com,1999:blog-3250524883631422798.post-82201182010869627312016-04-30T14:53:00.000-07:002016-04-30T14:53:03.100-07:00Chef Brad Events, Have You Been?<br />
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If You have never been to one of my Chef Brad Events, you have missed out. They are inspiring, fun, and life changing. In fact a Chef Brad Event will change your life forever. That's a promise. </h3>
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<b>Just what is a Chef Brad Event anyway? </b></div>
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Its three to four days of me being in your home cooking, teaching, and inspiring you to achieve new heights in food and fun. You open your home up to friends, family, and other interested persons for classes. Usually I teach three classes each day from baking to pressure cooking, soups and salads to desserts, and so much more, and the classes last about 2 hours each. Usually I will teach one of the nights a Women's Group or Club at the beginning and always on Friday we do a "Hand's on Dinner Party", one of my personal favorite classes ever for anyone who wants a great culinary experience. </div>
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Each class comes with recipes, lots of food to eat, and face to face interaction and instruction from me. They are really inspiring and so much fun. This is the type of teaching I love the best. You can ask questions and it really is the perfect learning environment for those who attend. </div>
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<b>How does one get Chef Brad to come to their town or city?</b></div>
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It's really easy. You can send an email to me at chef@chefbrad.com and I will send you information on just how easy it is to have me come and do a Chef Brad Event in your home and area. Together we can find the perfect time and we will plan the classes that will fit the needs of your family, friends, and area. </div>
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<b>What is the Cost of a Chef Brad Event?</b></div>
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That is the best part, they are really affordable and packed with value for what you get. Classes range from $40 to $75 per person. The classes are priced according to what is being taught and the average class is $40 per person. Classes include recipes, instruction, door prizes, and plenty of food and fun. </div>
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Often when you attend a class your name is put in a drawing for a Grand Prize at the end of the Event. That changes from Mills to Mixers and other valuable items. I really work hard on keeping the class prices down and the best way we do that is to help fill them up. Those of you who have been know that I never cut corners and my goal is to provide you with the best experience possible. </div>
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Some of the ways I keep the cost down is I stay at the host families home. (I am an easy house guest) Also often I will drive there, but if it is far I do fly. I cover the cost of travel, but for that to happen we need to have 100 to 150 persons sign up for classes. This is pretty simple. If I teach ten classes for the few days I am there we need 10 to 15 persons per class. Pretty easy. We do all we can to promote on our web site and through social media and we ask you to help also. I can provide you will all the information you need to promote. </div>
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<b>What do you need to host an event in your home?</b></div>
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A kitchen always helps. Room for 10 to 25 persons seated for instruction. Functioning appliances, like oven and stove top. I will go over a more detailed list as we move closer to the event. It's pretty simple. I always offer free classes for those who want to assist during the Event. One person per class and two couples on the Friday night class. This allows those that might not be able to budget the class and it gives the hostess and me help in prepping and clean up and the helper gets a free class. Don't stress, I have been doing this for a long time and it always works out great. </div>
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The calendar fills up fast. So if your interested don't waste anytime, just let me know and we can start planning your Chef Brad Event. </div>
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Below is a photo journey of a couple of Chef Brad Events. It give you an idea of what happens and what to expect. Enjoy Chef Brad</h3>
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<tr><td class="tr-caption" style="text-align: center;">We make some pretty great food, this is an Spanish Torte done in the pressure cooker.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A great place to come with friends.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">So much to do. So little time. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">She is so happy. Inspired to bake bread. It is as easy as it looks. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More Bread. Simple tricks like braiding the bread add flare to bread baking.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rapt attention, Even men love these classes. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">There is always a lot of discussions going on during an event. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">For me the best part is getting to know the families I stay with. After a few days<br />together we are family. I love this part of what I do the most. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My dear friend I met in Utah, he moved to Oregon and we were able to hang out cooking all night.<br />Chef Brad Events bring people together. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Great date night activity. They made Kamut Risotto, it was amazing. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">We go with the flow. Eric has a commercial pizza oven in his garage so we put it to use. So much fun. We even did gluten free pizza. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Hazelnut cashew fruit platter. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Red quinoa salmon cakes. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The pizza was amazing. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I love teaching and this group loved learning. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The winner of the Wondermix. Pretty funny, Her grandson last August had won<br />the Wondermill. Now they have both. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Don't they say a couple that cooks together stays together. They sure look happy.<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Men doing their favorite thing. Making gourmet burgers. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Everyone gets involved. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Making the Flat Bread. They sure had a great time. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">We do it all. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">One of the door prizes. Don't laugh, my private reserve bacon drippings. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-okcGZnaJCLE/VyTQ9E5LUpI/AAAAAAAAGiM/l8qT7TXVyF4h1xYUmn02pgVNfPXrG89JQCLcB/s1600/IMG_5105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://4.bp.blogspot.com/-okcGZnaJCLE/VyTQ9E5LUpI/AAAAAAAAGiM/l8qT7TXVyF4h1xYUmn02pgVNfPXrG89JQCLcB/s640/IMG_5105.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I make vinegars and vanilla for door prizes. You never know what to expect at a Chef Brad Event. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-_Z45PC-rZ30/VyTQ_Y-TtMI/AAAAAAAAGiQ/iDZVyBKdZR00RuRv4p1Ffx_3OAVqoC0wACLcB/s1600/IMG_5106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-_Z45PC-rZ30/VyTQ_Y-TtMI/AAAAAAAAGiQ/iDZVyBKdZR00RuRv4p1Ffx_3OAVqoC0wACLcB/s640/IMG_5106.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ok the down side is your kitchen is going to be a disaster for a few days. LOL</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-csS5iXefYT4/VyTQ_WeWgaI/AAAAAAAAGiU/vl9KMyk4T_wnubhUjXI2MjJBYWykX_n3ACLcB/s1600/IMG_5110.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-csS5iXefYT4/VyTQ_WeWgaI/AAAAAAAAGiU/vl9KMyk4T_wnubhUjXI2MjJBYWykX_n3ACLcB/s640/IMG_5110.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A close look at some really great food from the pressure cooker. </td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-qZ1oGqUdraM/VyTQ_24XhyI/AAAAAAAAGiY/TB0EoDWTags1sbxk9Fl4yalyCd8px0ofQCLcB/s1600/IMG_5111.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-qZ1oGqUdraM/VyTQ_24XhyI/AAAAAAAAGiY/TB0EoDWTags1sbxk9Fl4yalyCd8px0ofQCLcB/s320/IMG_5111.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting ready for a large women's group meeting.</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-iHFPbhDyRSk/VyTRBjpFXfI/AAAAAAAAGic/t-A2hDvAklYjeoHdlsjsYDIqsOp0hYZQQCLcB/s1600/IMG_5112.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-iHFPbhDyRSk/VyTRBjpFXfI/AAAAAAAAGic/t-A2hDvAklYjeoHdlsjsYDIqsOp0hYZQQCLcB/s400/IMG_5112.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This group had a great time attending a Chef Brad Evening where they were taught<br />all about feeding their families and enjoying the process. </td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-mIKsI6hT_KQ/VyTRBjX1mUI/AAAAAAAAGig/G5mtmSiiVEU1VBqVdGzK9cryqRWuNGFdwCLcB/s1600/IMG_5114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://1.bp.blogspot.com/-mIKsI6hT_KQ/VyTRBjX1mUI/AAAAAAAAGig/G5mtmSiiVEU1VBqVdGzK9cryqRWuNGFdwCLcB/s640/IMG_5114.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even the youth love it when Chef Brad comes to town. Really I was so touched by their sweetness. The one in yellow said her cheeks hurt from smiling. It made my day. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-AcUIT_K9kq8/VyTRCAAFS6I/AAAAAAAAGik/-oRI5yZTZrwWE_TuDIA9TG640UbD-U6MQCLcB/s1600/IMG_5120.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-AcUIT_K9kq8/VyTRCAAFS6I/AAAAAAAAGik/-oRI5yZTZrwWE_TuDIA9TG640UbD-U6MQCLcB/s320/IMG_5120.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy times. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-P06UlOgcRmE/VyTRD9lx_uI/AAAAAAAAGis/hmkAdkDaVh88tcIDIhacaRcGWmGfQHHxQCLcB/s1600/IMG_5121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-P06UlOgcRmE/VyTRD9lx_uI/AAAAAAAAGis/hmkAdkDaVh88tcIDIhacaRcGWmGfQHHxQCLcB/s320/IMG_5121.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They had a great date night. And learned how to make hummus. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-c-LkgUeuyTY/VyTRDbG1mhI/AAAAAAAAGio/GC6cVA9kMYoXUlUgqxIrL8BnHwigogj1ACLcB/s1600/IMG_5123.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-c-LkgUeuyTY/VyTRDbG1mhI/AAAAAAAAGio/GC6cVA9kMYoXUlUgqxIrL8BnHwigogj1ACLcB/s400/IMG_5123.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wow the street corn turned out great. Happiness makes food better.</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5pveIxQjW-U/VyTREnpAHKI/AAAAAAAAGiw/DwESl0g98ZIl9ewpMw4PnozeTN6W2X84QCLcB/s1600/IMG_5126.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-5pveIxQjW-U/VyTREnpAHKI/AAAAAAAAGiw/DwESl0g98ZIl9ewpMw4PnozeTN6W2X84QCLcB/s320/IMG_5126.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting for dinner. Almost ready, but no hurry, enjoying the company. </td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-m72D1ZVeecE/VyTRGNyHmRI/AAAAAAAAGi0/4nBX_OeA8uUcldFYDuVUMsK9AFpTW2yrgCLcB/s1600/IMG_5128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-m72D1ZVeecE/VyTRGNyHmRI/AAAAAAAAGi0/4nBX_OeA8uUcldFYDuVUMsK9AFpTW2yrgCLcB/s320/IMG_5128.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These burgers are going to be great. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Fci1GelZcXo/VyTRGW_QQsI/AAAAAAAAGi4/YrZ84HYG6HIZO4G99e0hXeESVUW-ds7SwCLcB/s1600/IMG_5129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://2.bp.blogspot.com/-Fci1GelZcXo/VyTRGW_QQsI/AAAAAAAAGi4/YrZ84HYG6HIZO4G99e0hXeESVUW-ds7SwCLcB/s640/IMG_5129.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What! Lamb for dinner. Wow it looks great. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-OCQ75qiHc44/VyTRGtw4uII/AAAAAAAAGi8/BBS_dxGAf9UOLNhdYPnDKF6nFdRCiAQ6wCLcB/s1600/IMG_5132.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-OCQ75qiHc44/VyTRGtw4uII/AAAAAAAAGi8/BBS_dxGAf9UOLNhdYPnDKF6nFdRCiAQ6wCLcB/s320/IMG_5132.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So happy to be there. It's fun when I get to meet the husbands and explain why I have cost them<br />some money this week. </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-b1qAXB5c-60/VyTRIIgSmvI/AAAAAAAAGjE/SWM9DY6C_YwPCNVGFHf_67n3Ex80AsvagCLcB/s1600/IMG_5138.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-b1qAXB5c-60/VyTRIIgSmvI/AAAAAAAAGjE/SWM9DY6C_YwPCNVGFHf_67n3Ex80AsvagCLcB/s640/IMG_5138.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I don't know where you can go and get a meal like this anywhere. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-5YONKPL5DWc/VyTRIJotMzI/AAAAAAAAGjA/9dMR7-uWaJEgqEH4q6wh-tFLKABGIPDfQCLcB/s1600/IMG_5139.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://4.bp.blogspot.com/-5YONKPL5DWc/VyTRIJotMzI/AAAAAAAAGjA/9dMR7-uWaJEgqEH4q6wh-tFLKABGIPDfQCLcB/s640/IMG_5139.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mouth is watering. </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-g3LryFmUrEY/VyTRIYtegUI/AAAAAAAAGjI/tgmUOjna08ws-9n61XjX2nNDVj09TWUswCLcB/s1600/IMG_5140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-g3LryFmUrEY/VyTRIYtegUI/AAAAAAAAGjI/tgmUOjna08ws-9n61XjX2nNDVj09TWUswCLcB/s320/IMG_5140.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Couscous and Israeli Chicken </td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-cuAXu5yK5SE/VyTRJZEWYDI/AAAAAAAAGjM/KA8XfUw43N8hADcTwLPGeI5dvLXhymxIACLcB/s1600/IMG_5141.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://1.bp.blogspot.com/-cuAXu5yK5SE/VyTRJZEWYDI/AAAAAAAAGjM/KA8XfUw43N8hADcTwLPGeI5dvLXhymxIACLcB/s640/IMG_5141.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lamb was grilled to perfection. </td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-fDEA6pS6z08/VyTRJmDTCxI/AAAAAAAAGjQ/1_Y7snMUKHY8a6nyEIl5EQ1gC_QaTZTkQCLcB/s1600/IMG_5143.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-fDEA6pS6z08/VyTRJmDTCxI/AAAAAAAAGjQ/1_Y7snMUKHY8a6nyEIl5EQ1gC_QaTZTkQCLcB/s400/IMG_5143.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished, I cleaned my plate. The End, but really the beginning.<br />Get ready for a life changing experience. Odalisa has hosted me three times in her home<br />and looks forward to the next time. </td></tr>
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<br />Chef Bradhttp://www.blogger.com/profile/07830806209059367800noreply@blogger.com2