Cream of Tomato Soup

I made this for Sunday dinner and it was soooo Yummy!!If you dont have a pressure cooker this is another reason to buy one!

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Completion Time: 15 minutes

Ingredients

3 medium onions, chopped
1/4 cup water
1/2 cup carrots, chopped
2 stalks celery, chopped
3 garlic cloves
3 tablespoons olive oil
6 pounds fresh tomatoes, roma work great
salt and pepper

1 stick butter
1/2 cup wonder flour or Flour
4 cups half and half

Instructions

Saute onions, carrots, celery, and garlic in olive oil in pressure cooker. Add tomatoes, 1 tablespoon each of salt and pepper and water. Pressure for 6 minutes. Let Pressure down and remove lid. Using a stick blender or blender, puree contents of pressure cooker. Strain through a sieve into a large dish. In pressure cooker, melt butter and add flour. Toast flour slightly. Add half and half. Cook until thick. Add tomato mixture and whisk well. Enjoy.

Blueberry Kamut Pancakes with Almond Buttermilk Syrup

Blueberry Pancakes

Ingredients

4 eggs
2 cups buttermilk
1 T vanilla
3 T vegetable oil
1 T Rumfords baking powder
2 T sugar
dash salt
2 to three cups fresh ground Kamut Flour (use enough to make it pancaky)
Fresh Blueberries

Instructions

In a mixing bowl combine everything but the blueberries. Using a wire whisk, mix the batter until combined. Be careful to not over mix the batter, stop when just combined.

Ladle the batter onto a hot griddle and add the blueberries to the top of each pancake at this point. Flip each cake when the sides harden and the underside becomes golden brown.

Serve with the delicious almound Buttermilk Syrup over top.
Ingredients for Almond Buttermilk Syrup:

¾ cup butter
1 ½ cup sugar
¾ cup buttermilk
1 ½ t. baking soda
½ t. vanilla extract
1 T. almond extract

In sauce pan melt the butter, than add the sugar and buttermilk. Bring to a boil.
Then add in the baking soda, vanilla, and almond extract.

Pasta Under Pressure

Submitted by Chelsey
Recipes by Chef Brad
These are simple pressure cooker recipes using the electric pressure cooker. It works well because of the not stick qualities and the controlled heating. It cuts the time way down when cooking pastas. No need to precook the pasta, just throw it in and cook for 6 minutes and it is done.

*To start I always turn on the pressure cooker to sauté. This is 2 recipes. To make the chicken one do the "or" to do the sausage one do everything in the left. Two meals completely different taste.

Prep Time: 5 min.
Cook Time: 10 min
Total Completion Time: 15 min
Yield: enough for the family

Ingredients:
Amazing meals can be made in the electric pressure cooker.

2 large Italian sausages or 2 chopped boneless breast of chicken (used ground turkey)

½ cup chopped onion, celery, and carrots

1/3 cup uncooked quinoa or 1 cup cooked kamut (used Quinoa)

3 garlic cloves minced

3 tablespoons olive oil

1 tablespoon balsamic vinegar or 1 tablespoon white balsamic vinegar

2 teaspoons good quality Italian seasoning or 2 teaspoons fresh minced rosemary

1 large bottle spaghetti sauce or one very large can cream of chicken soup

Water

1 noodles, ziti is great for sausage, flat noodles for chicken

1-2 cups cheese, mozzarella for sausage, Fontina for chicken


Directions:
In your pressure cooker turned on to sauté, add Italian sausages.. Using a potato smasher, break up sausage. Cook until almost done and add onion, celery, carrots, and garlic with olive oil. Sauté for 3 minutes. Add sauce and fill empty sauce bottle half way with water and add that with pasta, grains, seasoning, and vinegar. Change setting to pressure high and place lid on and cook for 6 minutes. Let pressure down naturally and then stir and tip with cheese.



Chef Brad Tip: This is a formula for you. Now you can create your own creations with dried pasta in the pressure cooker. Just make sure the sauce is not dry, it is better to have to much liquid than to little.

Strawberry Asparagus Salad

Submitted by Chelsey
Recipe Chef Brad

Me and my mom took a cooking class last night from Chef Brad! He is awesome so I thought I would share the recipes! The food was amazing and we both learned a lot!!
Simple ingredients, but oh so good.



Ingredients:
For the salad
Fresh strawberries

Fresh Asparagus

Fresh Leafy lettuce

Feta Cheese

Pine nuts, roasted or almond

Cooked Kamut

Fresh mushrooms, sliced

Roasted red peppers



For the Dressing

1/4 cup Xagave

1/4 cup olive oil

1/4 cup flax oil

1/4 cup white balsamic vinegar

3/4 cup fresh strawberries

dash salt


Directions:
Chop lettuce and place on serving dish. Cut ends off asparagus and saute in olive oil, xagave, and splash of balsamic vinegar. Do not over cook the asparagus. Lighty toast pinenuts in a saute pan over medium heat. Slice strawberries, mushrooms, and red peppers. Place over lettuce with cooked kamut, about 1/2 cup. Place cooked asparagus around edges and garnish with nuts and feta cheese. Mix dressing ingredients in blender and drizzle over the top of the salad.

Feta buckwheat bread

Feta Sourdough Flat Bread

Submitted by Chelsey
Recipe by Chef Brad
The buckwheat makes this a wonderful rustic bread.

Ingredients:

1 cup sourdough

1 cup feta cheese

1 jar chopped pitted kalamata olives

2 cups hot water

2 tablespoons olive oil

1/4 cup sugar

1 tablespoon salt

2 cups Fresh ground buckwheat flour

1/4 cup Saf instant yeast

4 to 6 cups natural white flour

Directions:
Place all ingredients, except olives and feta, in mixer with half the flour and yeast going in last placing the yeast on top. Turn on mixer and add remaining flour until dough cleans sides of bowl. Knead for 5 minutes and than add the olives and feta, knead for one more minute and then remove and seperate dough into 2 pieces, roll out dough and let rise. Using fingers, make indents in top of dough and brush with oil and sprinkle with kosher salt and rosemary or herbs. Bake in hot 500 degree oven on preheated pizza stone until golden brown.

Wonder Flour Blondies

Submitted by Chelsey
Recipe from a cooking class taught by Chef Brad
The most amazing Blondie and almost good for you. With this basic recipe you can make an endless variety of them.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Completion Time: 40 minutes


Ingredients:
12 oz. package of chocolate chips, white chocolate for blonde dark or milk if you want a change
3 cubes of butter
3 cups brown sugar
6 eggs
1 tablespoon vanilla
1 teaspoon salt
3.5 cups fresh ground Wonder flour (equal parts of spelt, brown rice, & pearled barley)
Nuts (optional) I used whole walnuts
Coconut (optional)
Heath bar pieces(optional) Didn't put this in

Directions:
In the Microwave melt chocolate with butter, set aside. In large bowl or mixer mix eggs, sugar, vanilla, and salt. Add melted butter mixture and beat well. Add flour and any additional ingredients you desire. Pour into a half sheet pan or large jelly roll pan. Bake in a preheated 375 degree oven or about 25 to 30 minutes or until done. Remove and let cool.