New Cookbook New Adventures

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.  

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.  

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

  This cookbook really is two in one.  Whole Grain at its best and Gluten Free.  First cookbook of it's kind out there.  

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.  

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.

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.  

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.  

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.  

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.  

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. 

Gluten Free Bread. 

Fresh Baked Bread in Polish Pottery

Gluten free cinnamon rolls. 

Gluten free cake.  WOW

Biscuits are amazing gluten free.  I love these. 

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.

Have a joyous day and enjoy the Journey
Chef Brad~America's Grain Guy

Pressure Cooker Brown Rice Meatballs

 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.

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.

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.

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.

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.

Enjoy
Chef Brad~America's Grain Guy

Cooked to perfection served over pasta. 

A few minutes in the pressure cooker are magic for meatballs.  

 Brown Rice Meatballs

Meatballs with grains cooked in the pressure cooker are the best, the pressure cooker brings out the flavors of everything.  

2-lbs. lean ground beef or ground turkey meat

6 eggs

2 cups bread crumbs, can use gluten free

2 teaspoons garlic granules

1 teaspoon black pepper

½ cup Parmesan cheese

½ onion chopped fine

1 teaspoon salt

¼ cup balsamic vinegar

2 cups cooked brown rice

3 tablespoons Penzeys Tuscan Sunset or Italian seasoning

1 24 oz. can tomato sauce 

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.