Enchilada Casserole Verde

This recipe is so easy and makes a quick, tasty gluten-free dinner for the family with leftovers for lunch. Although I am usually one to create scratch recipes, this one is just with fine the convenience products available but would be that much better if you make your own Verde sauce and shred and blend your own favorite cheeses. This recipe is mild but feel free to spice it up with fresh jalapenos or Serrano peppers to your degree of heat. Meatless and gluten-free.

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Enchilada Casserole Verde

Yield: 1-9×14 inch casserole

25 corn tortillas
2-28 oz. cans green enchilada sauce
4 cups shredded Mexican blend cheese
1 sweet red chili pepper sliced

Spray a 9×14 inch casserole pan or dish with pan spray. Add enough enchilada sauce to just cover the bottom, add a layer of corn tortillas
( I cut most of them in half to make the edges flush) then add shredded cheese and repeat till you have 3 layers of tortillas with sauce and cheese on top. Slice the red pepper and arrange on top of casserole and bake uncovered in a 350° pre-heated oven for 30 minutes. Let casserole rest for 5-10 minutes then portion and serve.

© 2014 Aron David Bradley

Gluten-Free Chicken Zucchini Tamale Pie

Our garden has been yielding some amazing produce and has inspired another tamale pie for this site. Always looking for new ways to use the vine ripe tomatoes, fresh zucchini and some astounding Serrano peppers, I came up with is hearty croud pleaser that would pair nicely with a crisp summer salad or fresh fruit. Gluten-free and low-fat.

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Gluten-Free Chicken Zucchini Tamale Pie

Yield: 10 generous servings

Masa Crust:
3 cups masa flour
2 cups hot water
1 tablespoon olive oil
1 teaspoon salt

1 tablespoon coconut oil
2 ¾ lbs. boneless skinless chicken thighs diced
1 large zucchini diced
4 vine ripened tomatoes
2 ears fresh corn cut off the cob
1-2 Serrano peppers
3 tablespoons chili powder
2 teaspoons season salt
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 cups masa flour

Top With:
3 cups shredded Colby jack cheese

Prepare masa dough and press into a 9×13 inch greased baking pan as pictured ¼ in thick all around. Puree tomatoes peppers and seasoning in a blender. Sauté chicken and zucchini in coconut oil for 3 minutes and mix in tomato mixture and masa. Reduce to a simmer and cook filling for 15 minutes. Pour into masa crust and top with Colby jack cheese. Cook for 15 minutes at 375°. Portion and serve.

© 2014 Aron David Bradley

Pineapple Nectarine Pico de Gallo

Pico de Gallo (“rooster’s beak”) is said to be named thus because originally people ate it by pinching pieces between the thumb and forefinger. Or it could refer to the shape of the fresh salsa pieces.  The wonderful tart, tangy pineapple compliments the sweet nectarines and goes well with chicken, seafood, pork or with tortilla chips. As with any ready-to-eat foods make sure you wash all produce and your hands thoroughly before preparing. I have used some of this salsa fresco atop a grilled piece of fresh, wild sockeye salmon with garden ripe sliced tomatoes and fresh zucchini sauteed with salsify greens and Cuban oragano. (Pictured) Both are gluten-free.

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Pineapple Nectarine Pico de Gallo

Yield: 6-8 generous servings

½ fresh pineapple small dice (¼ in x ¼ in)
2 fresh ripe nectarines small dice
1 medium yellow or white onion small dice
½ bunch of cilantro chopped fine
1-2 serrano peppers chopped fine
½ tablespoon salt

In a medium bowl combine all the above ingredients mixed thoroughly, chill and serve.

© 2014 Aron David Bradley

Cherry Pomegranate Reduction

I don’t often toot my own horn on my blog but I feel this simple recipe, (that I just developed today) has earned a place in my top 10 best recipes since I started my blog in 2010. Cherries and pomegranate go so well together, and are two of my favorite red fruits, I decided to combine them and make a reduction for some beautiful pork sirloin chops I bought and grilled. Fresh cherries are an Oregon staple so much so that our state capitol;  Salem, is known as Cherry City. I’ll bet most of you are going to love this sauce so much you’ll be putting it on not only pork but beef, chicken, lamb, salmon and even ice cream or Belgian waffles! Gluten-free.

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Cherry Pomegranate Reduction

Yield: 6-8 servings

14 oz. fresh or frozen pitted red, dark sweet or Bing cherries
1 cup POM™ 100 % Pomegranate juice
3 tablespoon agave syrup
1 ½ tablespoons brandy
1 ½ teaspoons salt
1 teaspoon coconut oil
¼ teaspoon cardamom

In a blender, puree cherries and pomegranate juice. Pour into a heavy saucepan and add coconut oil, salt, agave syrup and cardamom and reduce stirring frequently about 2/3 in volume or till it is the consistency of a heavy fruit syrup and can coat a spoon. Remove from heat source and whisk in brandy. Serve.
Pictured: Served over grilled pork sirloin chops, with corn on the cob, fresh cherries and orange wedges.

© 2014 Aron David Bradley

Lomi-Lomi Salmon

I love this time of the year! The wild caught Copper River Sockeye salmon is in our local stores and is perfect for this simple Hawaiian classic Lomi salmon. Lomi-Lomi is Hawaiian for massage and that is just what you do to the salmon with coarse salt. This was introduced long ago to the islands by western sailors and is now a staple offered at luau. Gluten-free, diabetic friendly and rich in omega 3 fatty acids this is a wonderful summer starter.

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Lomi-Lomi Salmon

Yield: 6 servings

1 ½ cups diced salt cured salmon see preparation instructions
1 diced sweet onion diced
4 large tomatoes diced
Kosher salt
¼ cup chopped chives
GARNISH: 6 fresh dill sprigs
Optional: chili flakes

Take a salmon skinless salmon filet and rub Kosher salt on both sides. Cover with water and refrigerate overnight. Drain water and dice salmon, tomatoes, onions, and chives. Adjust salt to taste. Chill, portion and garnish with fresh dill sprigs as pictured

© 2014 Aron David Bradley

Ahi Poke 2 ways

The word poke (pronounced poh-keh) is Hawaiian, meaning “to slice or cut crosswise into pieces.” The poke first eaten by native Hawaiians was a simple mixture of raw fish, Hawaiian salt, seaweed and chopped kukui nuts (called inamona in Hawaiian).

We just returned from vacation in Maui and I noticed  some vendors  say it like ‘ Pokey’! Ahi is raw yellow-fin tuna, and on the island this appetizer (Pu Pu) is ubiquitous and sold in Safeway, Costco, Foodland,  fish markets etc.  Poke can be made with marinated octopus, shrimp, squid, crab and mixed with non traditional ingredients like: avocado, onions,tomatoes jalapenos or whatever the taste buds desire.

My first offering is a sesame seaweed shoyu (Japanese soy sauce) version and the second is a wasabi poke. Both are gluten free thanks to Kikoman Gluten-free soy sauce and use easy to source ingredients as long as you can get fresh or previously frozen, thawed Ahi.

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Sesame Seaweed Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
1 teaspoon kosher salt
¼ sheet of nori seaweed
1 tablespoon Kikoman gluten-free soy sauce
½ teaspoon pure sesame oil
½ teaspoon sugar
Garnish: sesame/ nori furikake seasoning sprinkled on top

Marinade: Combine soy sauce, sugar, sesame oil in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade. Cut the ¼ sheet of nori seaweed into strips with scissors and mix into tuna marinade. Portion servings and top with sesame/nori furikake seasoning. Serve.

© 2014 Aron Bradley

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Wasabi Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
2 tablespoons Best Foods real mayonnaise
1 teaspoon kosher salt
1 teaspoon Kikoman gluten-free soy sauce
¼ teaspoon pure sesame oil
½ teaspoon sugar
½ teaspoon wasabi powder
Garnish pictured: Chives, nori seaweed strips, lemon slices

Marinade: Combine mayonnaise, soy sauce, sugar, sesame oil and powdered wasabi in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade and mix so each cube is coated. Portion, garnish and serve

© 2014 Aron Bradley

Cashew Chicken Supreme

Most of us have had cashew chicken in Chinese restaurants and it was probably lots of chopped celery and onions, some carrots or peppers for color, and precious few chunks of chicken and cashews. Nothing to write home about. This recipe is supreme because it has tasty premium ingredients like white meat chicken, snow peas, asparagus, shiitake mushrooms and a generous portion of cashews. This recipe is gluten-free, low in fat, diabetic friendly and very nutritious.

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Cashew Chicken Supreme

Yield: 4 Generous Servings

2 cups marinated chicken*
1 ½ cups shiitake mushrooms
1 ½ cups asparagus cut on a bias
1 cup snow peas
1 cup julienne onions
1 cup carrots cut on a bias
1 cup roasted, salted cashews
1 tablespoon olive oil or coconut oil
2 tablespoons gluten-free tamari sauce
1 tablespoon agave syrup
4 cloves of minced garlic
1 teaspoon salt
*Marinated chicken recipe:
2 cups thinly sliced chicken breast, 1 whole egg, 1 tablespoon cornstarch, 2 teaspoons sesame oil, ½ teaspoon baking soda, ½ teaspoon salt. Marinate in fridge for at least 3 hours or overnight.

Prepare all your veggies and place in a bowl. Add tamari, agave and salt.
In a wok or sauté pan heat oil and add onions, garlic and marinated chicken stir fry for 2 minutes then add remaining ingredients adding cashews last. Portion and serve.

© 2014 Aron David Bradley