Meatloaf Minis (Gluten-Free)

The secret to a moist, flavorful meatloaf is using a panade (bread soaked in milk or stock) so I am replacing the bread to crushed Rice Chex cereal and replacing the milk with almond, coconut or cashew milk. This is an old fashioned style meatloaf with catsup and simple ingredients, recalling meat loaves of the last century. The mini loaf pans make it cook in less time and makes a generous plate presentation. Gluten-free

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Meatloaf Minis (Gluten-Free)

Yield: 4 generous servings

1 lb. organic or grass fed natural ground beef or bison
1 ½ cups crushed Rice Chex™ cereal
2/3 cup almond, coconut or cashew milk you can use whole milk if you prefer
3 tablespoons catsup
2 teaspoons salt
2 teaspoons granulated garlic
black pepper, to taste
1 cage free or organic egg

Pour crushed Rice Chex, seasonings, catsup, milk and egg (this is called a panade) into a stand mixer or food processor. Add ground beef and mix thoroughly. Form a small meatball and cook in a microwave for 30-45 seconds to check seasonings. Portion into mini loaf pans and bake at 370° till center of meatloaf reaches 165°.
Serving Suggestion: Serve with cooked spaghetti squash and peas as pictured.

© 2015 Aron David Bradley

Seafood Sauté on White Yam ‘Noodles’

Sweet potatoes (white yams) make excellent gluten free noodles that are tasty, healthy and delicious. We own a hand crank noodle maker and usu it on yams, zucchini, butternut squash etc. for our ‘noodles’ This recipe has delightful south of the boarder notes and tequila instead of white wine would also work well in this recipe. Gluten-free, heart healthy and diabetic friendly. Give this one a taste!

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Seafood Sauté on White Yam ‘Noodles’

Yield: 4 servings

1 lb. 16-20 peeled and deveined prawns
1 lb. red snapper or rock cod de boned and cut into bite sized pieces
1 large sweet potato (white yam)
5 cloves of garlic minced
2 tablespoons white wine
2 tablespoons chopped cilantro
1 ½ tablespoons red palm oil or coconut oil
2 teaspoons salt
1 teaspoon chili powder
2 limes
Fresh cracked black pepper to taste

Peel sweet potato and cut on a veggie noodle maker, or shred with a mandoline or food processor. Sauté  for 2 minutes (till al denté) with ½ tablespoon of oil and season with 1 teaspoon of salt. Portion and plate the ‘noodles’ then sauté the shrimp, fish, garlic, chili powder, 1 teaspoon of salt in the red palm or coconut oil. Add cilantro, wine, black pepper and lime juice till shrimp is cooked and serve over the ‘noodles’ as pictured. Cut one of the limes into wedges for plate garnishes. Serve.

©2015 Aron Bradley

Infused Cocktails

House infused liquor and extracts is a growing trend in upscale bars but so easy to do at home. Alcohol infusing is easy, and a great way to add unique flavors to your drinks for those upcoming holiday events. It is only limited by your imagination. You can stick to single flavors or combine them and the list of possible combinations is endless. Fresh ingredients in my humble opinion taste best but dried will work as well, it just may take longer to get the flavors into the alcohol. Fill your canning jar with boiling water and drain before filling and thoroughly wash fresh herbs or produce before infusing. Slice citrus or apples to get the peel and fruit flavors to extract well and use cheesecloth or a coffee filter to strain sediment before re-bottling.

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Infused Cocktails

Here is a very short list of infusions:

Basil Vodka (pictured in the Bloody Mary)
Thai Vodka with Thai chilies, kaffir lime leaves, garlic and lemon grass
Cherry, Blueberry, Marion berry, Apricot Bourbon, Vodka or Gin
Grapefruit, Lemon, Lime or Orange Vodka, or Gin
Apple Pie Bourbon or Brandy: vanilla beans, apple slices cinnamon sticks, sweetener
Vanilla Bean Vodka, Gin Brandy or Bourbon
Rosemary, Dill or Sage Vodka, Gin,
Mango, Papaya, Coconut or Pineapple Vodka, Gin Brandy or Bourbon
Black Peppercorn, Cinnamon or Clove Vodka or Gin

Take a large canning jar and fill it with the desired flavors and alcohol, replace lid and let it rest in a cool dark place for 4 days to 3 weeks depending on flavor intensity desired. Strain and re-bottle.

©2015 Aron Bradley

Garden Veggie Hash

This recipe is super easy to prepare and very colorful, flavorful and satisfying as well. If you have a food processor with a shredding disc it is also a snap to prepare. This recipe is: gluten-free, vegan, low fat, heart healthy and clean eating.

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Garden Veggie Hash

Yield: 3-4 servings

2 sweet potatoes (white yams)
2 medium carrots
4 Crimini mushrooms
1 small yellow onion
1/3 head cabbage
½ cauliflower

Sauté in 1-1/2 tablespoons coconut oil

Season with:
2 teaspoons salt or to taste
2 teaspoons curry powder
2 teaspoons granulated garlic
Cracked black pepper to taste

Cook the above in a wok or large sauté pan till sweet potatoes are al dente (about 5-7 minutes) stirring hash up from the bottom to prevent scorching.

SERVING SUGESSTION: Serve with a fried or poached egg on top.

©2015 Aron Bradley

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