Savory Brunch Waffles

Val and I had the perfect Sunday brunch idea. Savory waffles with fried eggs. We both like pancakes with fried eggs and thought let’s kick it up a notch. Val made a jalapeno tomato nirvana the other day with the bounty from our garden and we always have odds and ends of great gourmet cheese in the fridge. We mixed buckwheat and buttermilk for the batter and added a Mexican blend and Beecher’s ‘No Woman’ cheese but any batter and cheese combo would work. You can certainly make this gluten-free with Bob’s Red Mill Gluten-free baking mix. Here is another tip…leftover waffles make a great sandwich the next day!

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Savory Brunch Waffles

Yield: 4-6 servings

Prepare 4 cups of your favorite pancake or waffle mix (can be gluten-free)
Add 2 cups shredded natural cheese (Your choice in any combination)
2 tablespoons of tomato nirvana (Boomer Cuisine recipe) or moist sun dried tomatoes
1 tablespoon melted coconut oil in the batter
2 eggs fried eggs per serving
Butter for waffles
Salt and cracked black pepper to taste
4 tablespoons shaved Parmesan, and 1-2 tomatoes sliced as pictured for garnishOPTIONAL: Chiffonade of fresh basil

The batter should be fairly thick. Cook waffles crisper rather than soft. Butter the waffles and prepare 2 fried eggs to place on the waffles as shown. Garnish with tomatoes and shaved Parmesan cheese.

Variation: Make waffle batter from corn masa flour with eggs, baking powder, salt, honey, milk etc. and add diced green chilies and pepper jack cheese to the batter top the fried eggs with pico de gallo or salsa.

©2015 Aron & Val Bradley

Baba Ghanoush

Baba Ghanoush is a wonderful, creamy dip that can serve as and appetizer or main dish with chilled vegetables and is a snap to prepare. This hails from the middle east but variations can be found in numerous cultures.You can also grill the eggplant for more flavor. You can make it spicy with chilies or harissa or keep it mild if you prefer.

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Baba Ghanoush

Baba Ghanoush

Yield: 4-6 servings

2 large eggplants
1/3 cup sesame tahini
1/3 cup extra virgin olive oil
5-6 cloves of fresh garlic
Juice and zest of 1 lime or lemon
½ bunch flat leaf parsley or cilantro (I prefer cilantro)
2 teaspoons kosher salt or to taste
2 teaspoons cumin
Chili flakes or fresh chilies

Remove stems and cut eggplant lengthwise, drizzle with some of the olive oil and place on a cookie sheet to bake. Bake at 350° for about 20 minutes or till eggplant is soft. Cool eggplant and scoop out the flesh leaving the skin and place in a blender or bowl if you have an immersion blender. Add remaining ingredients and puree till smooth. Gluten-free: Serve with corn tortilla chips or rice cakes. Traditional: serve with flatbread.

©2015 Aron Bradley

Roast Leg of Lamb

Use the best quality grass fed lamb you can find. It really makes a difference to your health and the taste of the lamb as well.This roast will fill your home with a wonderful aroma while cooking. I suggest investing in digital thermometer for accurate meat temps. This recipe is gluten-free and diabetic friendly. It is also paleo.

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Roast Leg of Lamb

Yield: 6-8 servings

1 leg of lamb grass fed natural boned rolled and tied or netted
5-7 cloves garlic
Fresh rosemary 4 sprigs
Fresh sage 4 sprigs
1 tablespoon E. V. olive oil
2 teaspoon kosher salt
1 teaspoon fresh cracked pepper

Place lamb in a casserole dish and coat with kosher salt and black pepper. Slit lam leg with a knife tip and insert garlic or place under netting as pictured. Place rosemary and sage under netting all around lamb leg. Drizzle with olive oil and bake at 300° till inside temp reaches 140-145° let meat rest for 15-20 minutes before removing the net and carving. Serve slices with garlic cloves.
Serving suggestion: Serve with sautéed summer squash noodles and cauliflower (purple pictured). Sauté veggies with coconut oil and a pinch of salt and fresh cracked pepper.

©2015 Aron Bradley

Mushrooms, Asparagus, Sugar Snap Peas Stir Fry

I love to use mushrooms as a meat substitute and this stir-fry certainly doesn’t lack for flavor. The asparagus and sugar snap peas give it a delightful crunch and the onions , mushrooms and summer squash add a nice texture.This recipe is vegan and gluten-free and a snap (pun intended) to prepare.
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Mushrooms, Asparagus, Sugar Snap Peas-Stir Fry

Yield: 4-6 servings

½ lb. Crimini mushrooms ¼ inch slices
1 medium yellow squash cut lengthwise and sliced
1 bunch asparagus cut into 2 inch lengths
2 cups sugar snap peas
1/2 medium yellow onion julienne
6-7 cloves garlic minced
2 tablespoons gluten-free tamari
1 tablespoon organic coconut sugar
1-2 tablespoons coconut oil
1 tablespoon corn starch

In a wok or heavy bottom saucepan, stir fry all vegetables, garlic and onions in coconut oil for about 4 minutes. Add coconut sugar and dust with cornstarch and stir fry for another minute. Serve.
Serving suggestion: Serve over cooked brown rice.

©2015 Aron Bradley

Thai Veggie Stir Fry

Our garden produced the eggplant, zucchini, broccoli, basil and cayenne peppers. The beautiful dragon beans were a gift from my good friend Mary Sue. I just love Summer veggies and this is a simple, easy stir fry recipe to honor those garden gifts. Gluten-free, low-fat and diabetic friendly.

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Thai Veggie Stir Fry

Yield: 4-6 servings

5 baby eggplant or 1 medium diced
1 medium zucchini cut lengthwise and sliced
4-5 red or cayenne chilies
2 medium carrots sliced
2 cups dragon or regular green beans sliced bite-sized
1 medium yellow onion julienne
1 crown of broccoli sliced bite-sized
1 – 2×2 inch chunk of fresh ginger minced
6-7 cloves garlic minced
2 tablespoons fish sauce
2 tablespoon organic coconut sugar
7 basil leaves chopped
1 tablespoon lemon grass paste
1-2 tablespoons coconut oil
1 tablespoon corn starch

In a wok or heavy bottom saucepan, stir fry all vegetables, basil, garlic, onions, ginger in coconut oil for about 4 minutes. Add fish sauce, coconut sugar and lemon grass paste. Dust with cornstarch and stir fry for another minute. Serve.

©2015 Aron Bradley

Thai Style Yellow Curry Vegetables

Our garden’s first harvest contained the green beans, jalapenos, zucchini and eggplant and was the inspiration for this recipe. I have posted a green and red Thai curry but not a yellow one. This is a very flavorful curry and totally vegan and gluten-free. If you have access to lemon grass, or lemon grass paste, 2 teaspoons of that would also be a nice addition.

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Thai Style Yellow Curry Vegetables

Yield: 4-6 servings

5 baby eggplant or 1 large diced
2 medium zucchini diced
1 red bell pepper diced
3 medium carrots sliced
1 shallot minced
2 cloves garlic minced
2 Yukon gold potatoes diced
2 cans coconut milk
2 jalapenos
2 cups green beans sliced
2 teaspoons ginger paste or one toe sized piece of fresh ginger minced
1 tablespoon salt or to taste
5 basil leaves chopped
2 tablespoons of coconut sugar
2 tablespoons curry powder
1 tablespoon coconut oil
1 tablespoon turmeric
2 teaspoons kaffir lime leaves powder

In a heavy bottom saucepan, sauté vegetables, garlic and shallots with coconut oil. Stir in coconut milk and all seasonings and reduce to a simmer. Simmer 20 minutes or until potato pieces are soft. Serving Suggestion: Serve over cooked jasmine rice and garnish with basil leaves.

©2015 Aron Bradley

Moqueca (Brazilian Fish Stew)

It seems all cultures that had access to the bounty of the oceans have some sort of seafood soup or stew. The French have bouillabaisse, Italians have Cioppino which originated in Genoa but is very much a San Francisco staple. New Orleans has its Jambalaya, New England has its chowder just to name a few but in the northern Brazilian state of Bahia, Moqueca (pronounced: ‘moo kay ka’) with a myriad of variations is their delicious contribution to the culinary world. My version features cod, prawns and sockeye salmon all wild caught and of American origin. You can use any firm flesh fish like catfish, shark, halibut etc or just shrimp if you like. One essential to the dish is dende oil (red palm oil) both for color and flavor. I found mine at Trader Joe’s but it can also be found in markets that cater to South American or African customers. This dish is Paleo, Gluten-Free and truly scrumptious!

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Moqueca (Brazilian Fish Stew)

Yield: 6-8 servings

1 lb. cod
1 lb. sockeye salmon
½ lb. prawns
1 yellow bell pepper diced
1 red bell pepper diced
1 green or yellow bell pepper diced
1 large yellow onion diced
2 small vine ripened tomatoes diced
1-2 serrano chilies finely chopped
2-14 oz. cans coconut milk (creamy)
6 garlic cloves minced
Juice and zest of 4 limes
1 bunch cilantro chopped
2 tablespoons red palm oil (dende)
1 tablespoon sea salt or to taste
1 tablespoon fish sauce
Fresh cracked pepper to taste

Remove pin bones and any skin from fish and cut into large chunks. Transfer to a container, add lime juice, zest and place in fridge. Peel and devein shrimp leaving the tails on. In a heavy saucepan or Dutch oven, sauté onions, all peppers and garlic in red palm oil. Remove half of this and set aside. Place fish chunks mixture on top of peppers and cover with remaining pepper/onion mixture. Add cilantro, coconut milk, salt, fish sauce, black pepper and cook about 15 minutes under medium heat or just till largest fish chunk reaches 145 degree. Add shrimp and cook for 1 minute more. Serve.
Serving suggestion: serve over rice or in a bowl with a crisp white wine.

©2015 Aron David Bradley