Yam and Pear Gratin

Val saw a recipe that just begged for some adaptation so we tossed around some of our favorite flavors and ingredients and this was the result. The smoked fontina really elevates this dish and the pears and celeriac go well with the creamy sweetness of the yams making this a great meatless entree or side. Gluten-free.

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Yam and Pear Gratin

Yield: 4-6 generous servings

2 pears sliced thin
1 large yam sliced thin
1 celery root sliced thin
1 large leek chopped
1-12 oz. can evaporated milk
4 garlic cloves chopped
6 leaves of sage chopped
1 tablespoon coconut oil
1 ½ teaspoons salt
1 cup shredded smoked fontina or similar cheese
Ground pepper to taste

Sauté leeks, garlic and sage in coconut oil. Reduce to medium heat and add evaporated milk and seasonings. Stir till it comes to a boil. Strain leeks, garlic and sage and spread onto the bottom of a greased 8×10 inch pan. Spread a layer of yams, pears, and celery root and ½ cup of cheese then add another layer of yams, pears and celery root spreading the remaining cheese on top. Pour the evaporated milk over the casserole, cover with 2 sheets of vinyl film and one of foil crimping the edges. Bake 60 minutes in a 375◦ oven, remove plastic and foil and brown for an additional 15-20 minutes. Let it stand 5 minutes before serving.

© 2015 Valerie Bradley
http://www.boomercuisine.com

Berry BBQ Sauce

OK, so BBQ sauce isn’t the healthiest recipe you will find here but everything in moderation right? Just in time for warmer weather, I’ll share my recipe for mixed berry BBQ sauce. For the sauce I made, I used blueberries, raspberries and blackberries but feel free to stick to one of your favorites or any combination you choose. This works equally well on beef, pork or chicken. Gluten-free. PS if you want to baste with this sauce, add it at the last 5 minutes of cooking so it won’t scorch.

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Berry BBQ Sauce

Yield: 1-1/2 Quarts

4 cups turbinado, coconut or brown sugar
1-28 oz. can tomato puree
2 cups mixed berries (I used blueberries, raspberries and blackberries)
1 cup water
2 tablespoons lime juice
1-1/2 tablespoons salt
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cider vinegar
1-1/2 teaspoons ginger
1-1/2 teaspoons granulated garlic
1-1/2 teaspoons turmeric
1-1/2 teaspoons garam masala spice blend
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon cayenne

Combine sugar, berries, water, lime juice and vinegar and puree in a blender. Pour into a heavy saucepan and mix in remaining ingredients. Cook medium heat till it starts to boil then reduce to a simmer. Simmer 10-15 minutes stirring frequently.

©2015 Aron David Bradley

http://www.boomercuisine.com

Elton John BMW Chili

First let me clarify. This is not Sir Elton’s recipe although he was an inspiration. And I have no idea if he even owns a BMW. My lovely wife Val, shared a bizarre dream she had. She was at a restaurant by the airport in England. She ordered prime rib then suddenly, after taking her order the staff asked her to leave saying they were closing. She was still hungry and had a flight to catch so she went to another restaurant and the only thing they had left on the menu was ‘Elton John BMW Chili’. She then woke up from her strange dream wondering why or how that entered her subconscious. She shared the dream with me and I thought what a cool name for a chili. So I thought it had to be zesty, colorful and interesting. OK…good challenge but the BMW stumped me till I thought it could stand for ingredients. The ‘B’ is for Black beans, the ‘M’ is for Mutton (lamb) and the ‘W’ for White beans and the rest is history. By the way, I am also a musician and I thought it was about time to honor one of my musical heroes. Gluten-free, high protein and flamboyant this chili with the interesting name is sure to please.

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Elton John BMW Chili

Yield: 4-6 servings

2 lbs. grass fed lamb shoulder diced
½ a medium red onion diced
1 red bell pepper diced
1 cup chopped cilantro
2-15 oz. cans cannellini or great northern beans rinsed and drained
2-15 oz. cans of black beans rinsed and drained
1-10 oz. can chili verde (green) enchilada sauce
2 tablespoons of chili powder (mild, medium or hot depending on spiciness desired)
1 tablespoon ground cumin
1 tablespoon coconut or brown sugar
2 teaspoons salt or to taste
2 teaspoons granualted garlic
1 serrano chili fine diced

Sauté lamb, onions and peppers at medium heat for 3-5 minutes stirring constantly. Add remaining ingredients and reduce to simmer. Simmer uncovered for 10-12 minutes stirring frequently. You may add a bit of water if a saucier chili is desired. Serve.

©2015 Aron Bradley
http://www.boomercuisine.com

Steak Salad with Chipotle Ranch

Our garden’s kale wintered nicely and is a great addition to this super simple salad entree. The recipe is for the salad pictured but you can be creative with its contents like adding garbanzos, cucumbers, corn, black beans, peas, pine nuts, pumpkin seeds etc. You could also replace the sprouts with angel hair cabbage and shredded carrots. Gluten-free (if you use a gluten free dressing), heart healthy, diabetic friendly.

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Steak Salad with Chipotle Ranch

Yield: 4 generous servings

1 lb. grass fed Angus flank steak
1 teaspoon salt
fresh cracked black pepper to taste
SALAD:
6 oz. spring salad mix
2 oz. baby kale
1 large tomato cut into wedges
½ red onion sliced
1 apple diced
1 cup whole walnuts
1 cup clover/alfalfa sprouts
DRESSING:
1 bottle ranch dressing (I use one without MSG)
1-2 chipotle peppers in adobo sauce
1/2 teaspoon paprika

Salt and pepper the flank steak and grill or broil to mid rare (about 3 minutes per side). Let meat rest at least 15 minutes before slicing. Combine ranch dressing, chipotle peppers and paprika in a blender. Assemble salad as pictured and slice flank steak across the grain into strips and lay on top of the salad. Dress and serve

©2015 Aron David Bradley
http://www.boomercuisine.com

Yummy Rice and Quinoa Cakes

Val and I have been practicing ‘clean’ eating  http://www.cleanprogram.com/clean-eats  for a couple of weeks and always seem to have plenty of cooked brown rice and quinoa in the fridge. Val came up with this great recipe with loads of protein, and wonderful chewy bits from the mushrooms. Paired with a spring/kale mix salad with pineapple, apple, cucumber and whole almonds with a lime juice, olive or grape seed oil vinaigrette this recipe is sure to please. Gluten-free, vegan.

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Yummy Rice and Quinoa Cakes

Yield: about 14 cakes

1-1/2 cups cooked red quinoa
1-1/2 cups cooked brown rice
3 cage-free eggs
1-1/2 cups chopped Crimini or shitake mushrooms
1 cup chopped onion
1 cup garbanzo flour (Besan)
1 cup finely chopped kale
3 cloves garlic chopped fine
1 tablespoon coconut oil
2 teaspoons sea salt
2 teaspoons olive oil
Pepper to taste

Place cooked quinoa and brown rice in a mixing bowl with eggs. Sauté mushrooms, onions, garlic and kale with olive oil and add to mixing bowl. Add seasoning and garbanzo flour then mix thoroughly. Form into patties and fry in 1 tablespoon coconut oil till golden on both sides.
Serving suggestion: Serve with spring mix salad with chopped cucumbers, pineapples, apples and whole almonds with grape seed oil and lime juice vinaigrette.

©2015 Valerie Bradley
http://www.boomercuisine.com

Lamb and Kale Casserole

We have been practicing ‘clean’ eating lately, inspired by Alejandro Yunger M.D. http://www.cleanprogram.com/ books ‘Clean’ and ‘Clean Eats and we must say, feeling great on his diet! This recipe is inspired by his eating plan and has wonderful Mediterranean/Moroccan flavors. This recipe is full of protein and nutrition and is gluten-free.

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Lamb and Kale Casserole

Yield: 4 generous servings

1 lb. ground organic lamb
1 cup cooked brown rice
1 cup cooked quinoa 
1 small red onion fine dice
2 cloves of garlic fine dice
5 Crimini mushrooms sliced
5 Kalamata olives chopped
4 cups kale
2 teaspoons coconut oil
2 teaspoons salt
1 teaspoon gr. cumin
1 teaspoon gr. coriander
½ teaspoon allspice
Fresh cracked black pepper to taste

Sauté ground lamb, mushrooms onions and garlic in coconut oil. Add kale, brown rice, quinoa, olives and seasonings and cook until lamb is fully cooked.
Serving suggestion: Serve with steamed organic asparagus.

©2015 Aron David Bradley
http://www.boomercuisine.com

Butternut Squash & Carrot Soup

This is super easy to prepare and is very healthy and yummy. The cardamom and lime really set this apart from most squash soups. This recipe is gluten-free, vegan, dairy free and diabetic friendly and is loaded with beta carotene.
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Butternut Squash & Carrot Soup

Yield: 4-5 servings

1 large butternut squash
3 cups unsweetened coconut milk (in the dairy section)
2 cups carrot juice
2 tablespoons lime juice
2 teaspoons salt
2 teaspoons cardamom
1 teaspoon cumin
1 teaspoon olive oil

Peel and de-seed the butternut squash, rub with olive oil and place on a cookie sheet. Bake for about 1 hour at 275◦ or until tender. Add the remaining ingredients and puree. Pour into a heavy bottomed saucepan and gently heat. Serve

©2015 Aron David Bradley
http://www.boomercuisine.com