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
http://www.boomercuisine.com

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
http://www.boomercuisine.com

Quinoa Pasta Bake

Since quinoa is a complete protein, you can omit all the meat from this recipe if you choose and it will still be great. I do like my organic beef and chicken sausage in the sauce for incredible depth of flavor. This recipe is gluten-free as long as you use quinoa pasta. PS You can also add sauteed mushrooms in place of or in addition to the meat.
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Quinoa Pasta Bake

Yield: 8-10 servings

COOK: 1 lb. quinoa rotelli pasta. Drain and set aside
1 lb. grass fed ground beef
1-medium yellow onion diced
3 cloves of garlic minced
3 chicken Italian sausages sliced
1 tablespoon extra virgin olive oil
1-6 oz. can tomato paste
1 cup tomato nirvana (Boomer recipe) or moist sun dried tomatoes
1 cup red wine
1 cup shredded parmesan or asiago
1 cup shredded mozzarella
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon honey
2 teaspoons salt or to taste
And cracked black pepper to taste

Brown beef, onions, garlic, sausage in olive oil. Add remaining ingredients minus the cheeses to make a sauce. Stir into cooked rotelli pasta and mix in cheeses. Bake in a greased casserole pan 15 minutes at 350◦. Serving suggestion: Serve with kale salad (pictured).

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

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