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

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

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

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. 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

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.
© 2012 Aron David Bradley

Eggplant and Oyster Mushroom Stir Fry

I picked up our first C.S.A. box yesterday and was so jazzed about the incredible oyster mushrooms, I was inspired to create this dish for you all. Community Supported Agriculture is a real win/win for farmers and consumers. We get fresh peak of the season organic veggies and fruits and the farmers get to spend more time developing their crops instead of worrying about marketing their fresh produce. You pay a one time fee for a full growing season of weekly boxes with a cornucopia of produce, all local and harvested at their peak. For more info visit

This is an Asian inspired stir fry and is gluten-free, low-fat, vegan and delicious.

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Eggplant and Oyster Mushroom Stir Fry

Yield: 3-4 servings

1 lb. oyster mushrooms
1 medium eggplant
1 green onion
½ large red bell pepper
2 tablespoon cornstarch
2 tablespoons Bragg’s Liquid Amino™ or gluten-free tamari sauce
2 tablespoons water
1 tablespoon stevia
1 tablespoon grape seed or canola oil
1 teaspoon salt
½ teaspoon chili flakes or to taste

Cut mushrooms, bell pepper, eggplant and green onions into 3 inch strips. Place eggplant strips in a bag, add the cornstarch and shake to coat them. Get oil hot in a wok and add all veggies. Add stevia, Bragg’s or tamari, chili flakes, salt and stir fry about 5 minutes until eggplant is semi-soft. Add water and stir fry another 10 seconds, plate and serve.
©2012 Aron David Bradley
http://www.boomercuisine .com

Contents of our wonderful C.S.A. box


Baby Bok Choy and Portobellos

I love baby bok choy and so do many others because it flies from my local grocer’s shelves faster than a Lear jet. When I do score some I like simple preparations to feature its delicate crispness. The Thai shrimp paste in this recipe really sets it apart and who doesn’t love sauteed Portobello mushrooms? This recipe is gluten-free

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Baby Bok Choy and Portobellos

Yield: 3-4 servings

3 baby bok choy quartered lengthwise
2 large Portobello mushrooms sliced stem removed
1 red pepper (Fresno) cut into strips
3 teaspoons Pantai norasingh™ Thai shrimp paste in soya bean oil
1 teaspoon salt
1 teaspoon olive oil

Heat oil in a wok and add bok choy, Portobellos, shrimp paste, salt and chili pepper and stir fry for 2 -3 minutes stirring constantly. Portion onto plates and serve.

© 2012 Aron David Bradley

Lobster Surimi Stir Fry

Surimi (imitation crab or lobster) is a versatile protein low in fat and works cooked and in salads. You may use any vegetable combination you like for your stir fry, today’s recipe features savoy cabbage, shiitake mushrooms, onion, asparagus and carrots. This recipe is low-fat, gluten-free, diabetic friendly and high in fiber and nutrients.

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Lobster Surimi Stir Fry

Yield: 4 generous servings

1 bunch asparagus cut into 3 inch lengths
½ head savoy cabbage sliced core removed
½ white onion sliced
3/4 cup matchstick carrots
6-10 shiitake mushrooms stems removed
1 package of lobster flavored surimi chunks
1 ½ tablespoons gluten-free tamari sauce
1 teaspoon stevia
1 tablespoon grape seed oil
OPTIONAL: 1 red chili pepper sliced

Heat your wok or sauté pan with oil and add all of the above ingredients. Stir fry for about 2 minutes. Serve.

© 2012 Aron David Bradley

Lemon Beef Salad

In this recipe the lemon juice actually ‘cooks’ the beef. This is my variation of a Vietnamese dish. To slice the beef very thin you can freeze it for half an hour before slicing. Remove any silver skin or fat before slicing. This recipe is gluten-free, paleo, low-fat, diabetic friendly and yummy!
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Lemon Beef Salad

Yield: 2 servings

¼ cup lemon juice
1 tablespoon water
2 teaspoons honey
½ teaspoon salt

6 oz. thinly sliced natural beef round or sirloin
½ white onion julienne
1 Fresno or Serrano chili thinly sliced
½ lemon thinly sliced
Optional: 4 basil leaves

Marinate the raw beef, onions and chilies, lemon slices in the marinade for 30 minutes, plate and serve.

© 2012 Aron David Bradley

Malaysian Style Noodles (Mee Goreng)

As with any noodle dish from any country, the combination of ingredients varies from region to kitchen to chef all adding their personal touches. I have designed this Mee Goreng to be a gluten-free version rather than the Chinese style wheat noodles that are often used. The tamarind sauce can be found in an Asian market. This is a spicy dish but you can omit the sambal if you want a mild version. Enjoy!

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Malaysian Style Noodles

Yield: 6-8 servings

1 lb. 31-35 wild American prawns cleaned, shelled and deveined
1 package of rice noodles
1 yellow onion halved and sliced
12 oz. bean sprouts
1 cup natural chicken stock (no msg)
½ red bell pepper julienned
½ oz. of julienned green onions
2 cups shredded cabbage
4 cloves of garlic chopped
1 tablespoons fish sauce
1 tablespoon gluten-free tamari sauce
1 tablespoon sambal oelek (ground chili sauce)
1 tablespoon curry powder
1 tablespoon tamarind concentrate
2 individual serving packets of stevia
2 tablespoons olive oil

Soak rice noodles in boiling water until pliable (about 5 minutes) rinse with cold water, drain and set aside. Heat oil in a wok and fry yellow onions, garlic, shrimp, fish sauce, tamari sauce, sambal and curry powder for one minute. Add tamarind concentrate and stevia to chicken stock and pour into wok then add the rice noodles. Stir fry until dry and toss in bean sprouts, green onions, shredded cabbage and red peppers and cook for another minute.

© 2012 Aron David Bradley