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

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

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
http://www.boomercuisine.com

Asparagus Chicken w/ Oyster Mushrooms

This is a quick and easy stir fry. I used Philippine lemon infused fish sauce but any good quality fish sauce with a squeeze of Meyer lemon juice will do.

Be sure to use the most natural chicken breasts you can obtain and fresh oyster mushrooms. I added a Fresno chile for a mild kick. Use  more than one if you like it hotter. This recipe  is gluten free, diabetic friendly and low-fat .

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Asparagus Chicken w/ Oyster Mushrooms

Yield: 2 generous servings

2 chicken breast tenders sliced thin
1 bunch fresh asparagus spears cut into 2 inch lengths
¼ lb of fresh oyster mushrooms
1-2 fresh Fresno chilies 4 oz. julienne
3 garlic cloves chopped
1 tablespoon Philippine lemon infused fish sauce
2 teaspoons olive oil
½ teaspoon stevia

NOTE: If you can’t find the lemon infused fish sauce just juice 1 Meyer or regular lemon and add it to 2 teaspoons of any fish sauce. Heat oil in a wok or sauté pan. Add garlic and chicken. Stir fry till chicken is nearly cooked then add the remaining ingredients and stir fry for another minute. If you want a sauce that clings you can add 2 teaspoons of cornstarch. Portion and serve

© 2013 Aron David Bradley
http://www.boomercuisine.com

Sweet and Sour Apricot Chicken

This dish with its fruity tang, savory notes and bright colors is especially appealing to kids (of all ages). If you are blessed in Summer with local apricots, by all means use them in this dish but my recipe takes advantage of something that is accessible year ’round, dried apricots. They also have a tang that adds to the overall flavor of the dish. If you use gluten-free ketchup this recipe is gluten-free and lower in fat than most sweet and sour Asian dishes. Enjoy!

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Sweet and Sour Apricot Chicken

Yield: 5 servings

1-1/2 lbs. boneless skinless chicken thighs
1 red, green and yellow bell pepper
6 oz. dried apricots
1 small yellow onion
1 tablespoon minced garlic
½ cup seasoned rice vinegar
3 tablespoons gluten-free tamari sauce
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons corn starch (1 for dusting the chicken)
1 tablespoon olive oil
1 teaspoon salt

Soak dried apricots in hot water for 1 hour. Cut chicken into 1-1/4 inch chunks. Dust chicken with 1 tablespoon cornstarch and 1 teaspoon salt. Cut peppers and onion into 1-1/4 inch chunks and set aside. Mix vinegar, honey, ketchup, tamari and cornstarch till cornstarch is dissolved. Heat oil in a wok at high heat till hot but not smoking and add the dusted chicken and garlic. Stir fry till chicken is cooked (160°) and beginning to brown and add drained apricots, peppers and onions. Stir fry adding the sauce mixture. Cook till sauce has thickened and cornstarch is incorporated (about 1-2 minutes) and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Bok Choy, Broccoli and Oyster Mushrooms with Asian Stone Fruit Sauce

When I picked up my CSA box Saturday at the Independence farmer’s market I met another CSA grower from Fall City,  Matthew McDaniel.   http://www.akhafarm.com/ He is is helping to raise awareness and raise funds to help the plight of the oppressed Akha peoples of Laos, Myanmar, China, Thailand and Vietnam. Matthew and his family also grow some amazing produce and I got some of his bok choy which inspired the recipe you see here. His daughter, who assisted at the booth, was dressed in traditional Akha clothing and headdress which was very beautiful and quite ornate and colorful. This recipe is vegan, diabetic friendly  and may also be gluten-free depending on the plum sauce you use.

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Bok Choy, Broccoli and Oyster Mushrooms with Asian Stone Fruit Sauce

Yield: 2 generous servings
½ lb. oyster mushrooms
½ lb. baby bok choy
½ lb. young broccoli or gai lan
2 teaspoons sesame oil
Pinch salt

Asian Stone Fruit Sauce:
2 white or yellow nectarines diced
3 tablespoons plum sauce
1 tablespoon seasoned rice vinegar
1 tablespoon red wine or sherry
5 garlic cloves chopped
1 teaspoon paprika (for color)
½ teaspoon salt
1 star anise
½ teaspoon red chili flakes or to taste

Place all of the the above sauce ingredients in a saucepan at medium high heat and cook till reduced by a third in volume stirring frequently. Remove anise before serving.

Wash veggies and dry. Slice oyster mushrooms. (You can use fresh shiitaki mushrooms if you prefer) Heat wok, add sesame oil mushrooms and a pinch of salt. Sauté 1 minute then add veggies and ¼ cup water. Cover and steam till for 30-60 seconds. You want your veg to brighten in color but remain semi crisp. Ladle sauce across the plated veg and mushrooms and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Fava Leaves Chow Mein

When I picked up my CSA box from Jeannie Berg, our local farmer, she asked that I taste the fava bean leaves that she included. I said they remind me of eating fresh sugar snap peas. A fairly delicate but yummy treat to work with. I pondered a few days of what could showcase this veggie without overpowering it. The first and easiest thing that comes to mind is in a salad. And I know this works well because I tried it but I always want to think outside the’ BOX’ with something you may not have tried yourself. So I decided to make a chow mein incorporating the fava leaves as well as some spinach and cabbage from our latest CSA veggies du jour. The result is a delight. This recipe can be made gluten-free by using rice noodles instead of wheat.

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Fava Leaves Chow Mein

Yield: 3-4 servings

17 ¾ oz. fresh yaki soba noodles (3 packages)
(for gluten-free use hydrated rice noodles)
12 oz. mung bean sprouts
1 cup fava leaves chiffonade
1 cup kale chiffonade
1 cup spinach chiffonade
1 cup cabbage chiffonade
1 cup matchstick carrots
5 cloves of garlic chopped
2 teaspoons grape seed oil
1 tablespoon gluten-free tamari sauce
1 tablespoon granulated stevia
1 teaspoon salt

Wash and de-vein all produce. Chiffonade all leaves; Chiffonade is a cutting technique where you roll the leaves and slice thin into (1/8 inch) ribbons.
Temper the noodles by running them under hot water if fresh or bring to a boil then rinse and drain them to loosen them up if dry rice noodles are used. Heat wok with oil and add garlic, all veggies, and noodles. Stir fry for a minute then add seasonings and bean sprouts. Cook another minute using tongs to incorporate and distribute all the ingredients.
Serve.
© 2012 Aron David Bradley
http://www.boomercuisine.com