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

Tortilla Crusted Swai Filets

Swai is a mild farmed river catfish from southeast Asia. It has wonderful neutral flavor,  is low fat and is good for baking, sauteing or frying but is not firm enough to poach. This is a super easy recipe and is gluten-free as long as the chips you use are as well. If you want some bold colors, use tri-color tortilla chips.

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Tortilla Crusted Swai Filets

Yield: 4 servings

1 lb. Swai filets portioned to 4 oz. servings
4-5 oz. tortilla chips
2 teaspoons Mrs. Dash™ original seasoning
Chili flakes to taste
Olive oil pan spray

 

Place chips in a reseal able bag. Seal making sure most of the air is out of the bag and use a rolling pin to crush the chips. Add Mrs. Dash and chili flakes to breading. Spray a cookie sheet and the filets with olive oil pan spray. Coat fish on both sides by pressing the tortilla breading into the fish. Bake till the thickest part of a filet reaches 145 degrees.

Serving suggestion: Serve with sautéed zucchini and red peppers as pictured

 

©2015 Aron Bradley

http://www.boomercuisine.com

Roast Chicken Provençal

The rustic and flavorful taste of Provence comes through with this easy chicken recipe. An aioli, like the one we create here really helps keep the chicken moist and imbues flavor as well. This one features fresh herbs and coconut oil which has a pro-biotic effect on overgrowth of candida albicans in the G.I. tract. It also has a wonderful flavor when infused with fresh herbs. Gluten-free, diabetic friendly.

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Roast Chicken Provençal

Yield: 4 servings

1 whole fresh natural chicken
2 lbs. red potatoes
1 white onion cut into 2 inch pieces as pictured
1 pkg. fresh poultry herb blend (rosemary, sage and thyme)
½ cup coconut oil
1 egg yolk
6 cloves of garlic
Juice from 1 lemon
2 teaspoons salt
Fresh cracked pepper

Salt and pepper the chicken inside and out and place in a roasting pan. Remove herbs from their stems and add to coconut oil. Heat herbs, salt, pepper, 2 cloves of chopped garlic and oil 1 minute in microwave, set aside. Cut onion and add to roasting pan with chicken, 4 garlic cloves, and potatoes as pictured. Make aioli with an immersion blender or balloon whisk by whipping the egg yolk rapidly then adding lemon juice and slowly drizzle the seasoned herb oil till emulsified. Spread all over the chicken and roast in a 375 degree pre-heated oven till the thickest part of the bird reaches 165◦. Serve.

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

Oyster Mushroom Risotto with Pesto

My first recipe for 2015 is a yummy risotto. Many cooks are intimidated by risotto because it is tricky to prepare, It does require patience, which my wife and I will agree is in very short supply in my case. But it is a dish that is well worth the effort. The only tricky part is under-cooking or overcooking it. Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley northern Italy, where it is grown. Arborio rice is a high-starch, short-grained rice used for making risotto. Cooking arborio rice releases its starch, giving risotto its creamy consistency. This recipe is gluten-free, meatless and delicious!

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Rice fields in the province of Vercelli, eastern Piedmont.

Rice fields in the province of Vercelli, eastern Piedmont.

 

Oyster Mushroom Risotto with Pesto


Yield: 6 servings

1 lb. oyster mushrooms chopped
12 oz. Arborio rice
4 cups organic vegetable stock
1 cup white wine
1 cup pesto
1 cup half and half (cream and milk)
½ yellow onion chopped
1 cup shredded Parmesan cheese
2 teaspoons salt
2 tablespoons E.V. olive oil or butter
Fresh cracked pepper to taste

In a heavy bottomed saucepan, sauté onions mushrooms and rice in olive oil or butter. Add white wine and 1 cup of stock. Reduce to a simmer and cover. Stir frequently with a rubber spatula to scrape the bottom. As stock reduces add more stock a cup at a time. When rice is cooked but still somewhat firm textured (al dente) add pesto, Parmesan and half & half. Adjust salt and pepper to taste. Cook till rice can pour onto plate but has absorbed most of the liquid and is creamy (like grits). Serving suggestion: Serve with Caprese salad with balsamic vinegar plated as pictured.

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

Thai Pineapple Fried Rice with Shrimp

This is one of my favorite Thai dishes and is really easy to prepare. To keep the rice from being too moist, use a one to one ratio of water in your rice steamer. Assemble all ingredients before stir frying. This is great casual main dish entree or it also works well as a side. Gluten-free, low fat and delicious.

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Thai Pineapple Fried Rice with Shrimp

Yield: 5 servings

12-13 oz., 16-20 shrimp P&D tail on
2 cups cooked, cold jasmine rice
½ large fresh pineapple cut into small wedges
1 red bell pepper small diced
½ red onion small diced
1 tablespoon fish sauce
1 tablespoon coconut oil
1 tablespoon curry powder
2 teaspoons soy sauce
1 teaspoon white pepper
1 cup whole roasted cashews
2 eggs
Optional: 1-2 teaspoons chili flakes depending on heat preference
Carve pineapple bowls for service.

Cook and cool jasmine rice, Chop shrimp saving some whole with tails on for garnish. Mix soy sauce, fish sauce and other seasonings and set aside. In a wok or sauté pan, stir fry shrimp, red peppers and onions till shrimp is cooked. Set aside. Crack 2 eggs into the wok and break the yolks. When almost cooked add the rice, stir fry then add sauce combination. Add pineapple and stir fry till heated. Add shrimp minus the whole garnish shrimp and cook for 30 seconds. Portion fried rice onto plates and garnish with interlocked shrimp and cashews as pictured.

2014 Aron David Bradley
http://www.boomercuisine.com