Tag Archives: gluten-free

Gluten-Free Shrimp & Clam Cakes With Fat-Free Coleslaw

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This a really easy to prepare and very tasty appetizer or main course. Most clam or crab cake recipes are loaded with fat from mayonnaise and usually served with a remoulade (more fat). This recipe is gluten-free, low fat, dairy-free and very tasty. Use fresh or frozen thawed bay shrimp…not canned. You can always use fresh clams if you have them.

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Shrimp and Clam Cake Image

Gluten-Free Shrimp and Clam Cake with Fat-Free Coleslaw

Yield: 5 clam cakes

3 cups crushed Rice Chex™ cereal
1 ½ cups cooked bay shrimp meat
2- 6 ½ oz. cans chopped clams
¼ cup green onions chopped
¼ cup red bell pepper chopped
1 egg
1 tablespoon coconut or grape seed oil
1 teaspoon granulated garlic
1 teaspoon dill
Ground black pepper to taste

FAT-FREE COLESLAW:
10 oz. finely shredded coleslaw
1 tablespoon fish sauce
1 tablespoon seasoned rice vinegar
1 teaspoon stevia

Mix shrimp, clams, peppers, green onions, crushed Rice Chex™, egg, seasonings and juice from
one of the cans of clams (strain the other can) and form into cakes. Pan fry with oil at medium high heat till golden on both sides. Combine coleslaw ingredients. Serve with clam cakes. Optional: serve with lemon wedges.

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

Paleo Stuffing

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Bread-less stuffing? Yes, it’s true and very delicious.My wife Val said “could you make me a whole roasting pan full next time?” Cauliflower is my favorite mashed potato substitute so I figured why not use it to replace the bread. Well it works like a charm. This recipe is low fat, ovo-vegetarian, paleo, diabetic friendly, low-carb and heart-healthy. You can add your own preferential additions like: apples, walnuts, sausage, oysters etc. but it is just fine as is.

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Ready to serve

 

Stuffing just before baking

Paleo Stuffing

Yield 6 servings

1 head cauliflower
3 stalks celery
1 leek
1 red pepper
4 eggs
1 tablespoon extra-virgin olive oil
1 ½ teaspoons salt
1 teaspoon poultry seasoning
4-5 leaves of fresh sage (chiffonade)
Black pepper to taste

Steam cauliflower, set aside. Wash vegetables and dice cauliflower, peppers. celery and thinly slice the leek. Sauté all veggies and seasonings in the olive oil and remove from heat. Beat the eggs and add to stuffing mixture. Bake in a greased casserole dish at 375° for 20 minutes.
Serve.

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

Rustic Roast Chicken

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I love simple recipes and this is probably my favorite way to roast a chicken. The only seasonings are kosher salt, cracked pepper and fresh herbs. The way the breast is kept from drying out is to slow roast it breast side down so the bird actually bastes itself as it cooks. The result is a fork tender, succulent, delicately fragrant chicken that will brings raves at the dinner table. This recipe is Paleo and gluten-free.

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Rustic Roast Chicken

Yield: 4-6 servings

1 free range whole chicken
Fresh: sage, thyme, oregano and rosemary, basil sprigs
Kosher salt
Fresh cracked pepper

Rinse chicken and sprinkle kosher salt inside the cavity and on both sides of the chicken. (Place giblets in the casserole dish) Insert rosemary sprigs in the cavity. Place the chicken breast side down in a casserole dish. Add the remainder of your herbs to the outside skin. Roast for 2-3 hours in a 250° oven till your meat thermometer reads 165 degrees at your thickest parts. Flip the chicken back to breast side up, drain the fat carve and serve.

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

Honey Glazed Root Veg with Walnuts

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Cooking seasonally is always preferred and this Fall/Winter side dish is a real winner. I got the walnuts and turnips at my local farmer’s market and they inspired me to pay homage to root veggies by creating this side dish that would be a welcome addition to any thanksgiving or harvest table. The beets stain the turnips and parsnips to a wonderful magenta when cooked together but if you want the separate colors, cook the beets by themselves if you feeling Martha Stewarty. this recipe is heart healthy, diabetic friendly, gluten-free vegan and Paleo.PRINT Honey Glazed Root Veg with Walnuts Recipe from MS Word

Honey Glazed Root Veg with Walnuts

yield:2-3 servings

2 parsnips
2 turnips
2 beets
2 carrots
4 oz. shelled walnuts
1 tablespoon honey
2 teaspoons coconut oil
½ teaspoon salt

Peel and battonet (French fry cut) all your root veggies. Steam 5 minutes or till firm but tender. Heat oil in a wok or sauté pan and add veggies, honey, salt and walnuts. Saute for 1-2 minutes and serve.

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

Heirloom Squash Soup

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Glorious Fall. When the weather turns crisp, the rains drench us, the leaves show us their autumnal hues and squashes and apples are everywhere, I’m in heaven. Our wedding anniversary is in the fall because besides spring, it is our favorite time of the year. Heirloom squashes are so flavorful, you don’t have to add much to them to make them outstanding. Here is an easy recipe for a squash soup that you can use any of the squashes or pumpkins to make it. I am using two heirlooms I got from my CSA box from Your Hometown Harvests. A Marina di Chioggia and a Queensland Blue. Since squashes come in so many sizes and yields I am not going to be specific about measurement but rather ratios, which is how I memorize the thousands of recipes I have floating around my head. This is Paleo, vegan, gluten-free, heart healthy, diabetic friendly and really delicious.

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Marina di Chioggia squash

Queensland Blue Squash

Heirloom Squash Soup

Squash: your choice
Silk™ Coconut milk
Salt
Fresh ground nutmeg

Wash and cut your squash into pieces about the same size, remove seeds and bake on a cookie sheet about 2 hours in a 300° oven or till tender. Remove pulp from skin and place in a blender or place in a saucepan and use an immersion (hand Blender) to puree. Add coconut milk till you reach the desired consistency. Add salt to taste and fresh ground nutmeg as a garnish.
Serve

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

Farmer’s Market Casserole

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My visit to my local Farmer’s Market was the inspiration for this recipe. My CSA  from Your Hometown Harvests box that I pick up there had some chard, broccoli, red onions, red sweet pepper and zucchini which is the veg part of the casserole. I added a pound of local grass-fed lean beef and I sampled some wonderful raw milk Diablo Cheddar from Full Circle Creamery which made a wonderful garnish for the top. This casserole is low carb, heart-healthy, diabetic friendly and gluten-free.

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Farmer’s Market Casserole

Yield: 3-4 servings

1 lb. lean grass fed or natural ground beef
½ bunch chard chopped
1 large broccoli crown chopped
1 zucchini quartered and sliced thin
1 sweet red pepper chopped
4 oz. natural mild or medium cheddar shredded
½ red onion chopped
4 cloves garlic chopped fine
2 teaspoons extra virgin olive oil
1 teaspoon salt
Fresh cracked pepper to taste

Sauté onion, garlic and ground beef and olive oil in a wok or high walled saucepan. When meat is nearly browned add vegetables and seasonings. Sauté for 3-4 minutes, drain excess fat and top with 1 ounce shredded cheddar per portion. Serve

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

Peasant Stew

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This recipe is a variation on a stew my dad taught me to make when I was just 15 years old. It has been a family favorite ever since. I’m not going to get specific on quantities or ingredients since both are infinitely variable. I use hearty vegetables that hold up well in stews and are local or from my garden. I also use free-range chicken in my recipe but you can uses any meat you like or make it meatless.I will list what went into this one. This is gluten-free and tastes even better the next day or two.

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Peasant Stew Recipe

Free range chicken
Parsnips
Carrots
Mushrooms
Broccoli
Onion
Garlic
Green beans
Baby red potatoes
Fresh sage, rosemary, thyme and basil
Natural no-MSG beef or vegetable stock
Salt, pepper to taste

Cut all ingredients as pictured, add stock and herbs and seasonings, and place in a turkey roasting pan. Submerge the chicken pieces, cover and bake in a 375°oven for 30-45 minutes. Remove the lid and float the chicken pieces to the top to brown and cook for another 20 minutes.
Serve.

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

Broccoli and Cheddar Soup

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I played with this idea for a while. How do you make a soup with cheese that can be served cold or hot. I can tell you that using a roux to thicken it is a mistake because cold it sets up like a thick pudding. I also wanted to make it gluten-free free so the roux is out. Cornstarch and water also doesn’t work because your saliva breaks down the cornstarch. So I decided to go as minimal as possible and preserve the fresh clean tastes of the mild raw milk cheddar from Full Circle Creamery and my Hometown Harvest  broccoli. The answer was simple. Literally, this recipe has just 4 ingredients but is awesome. This recipe is lacto-vegetarian and gluten-free.

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Broccoli and Cheddar Soup

Yield: 2 servings

7 oz. broccoli
2 cups (16 fl. oz.) water
1 vegetable bouillon cube
4 oz. white cheddar (raw milk preferred)

Heat water in a saucepan. Add bouillon cube and dissolve. Add broccoli and shredded cheddar. Cook till broccoli is tender then transfer to a blender to puree. This soup is great hot or chilled.
Serve

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

Paleo Chili

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In my opinion…beans are just a filler in chili and would be verboten in a Paleo diet. This recipe is so full of flavor and texture you’ll wonder why you ever used them in the first place. All the veggies pictured are fresh, local and at their peak. The beef is organic grass-fed and also local and very lean. This recipe is gluten-free, Paleo and absolutely delicious. PRINT Paleo Chili Recipe from MS Word

Paleo Chili

Yield: 6 servings

2 lbs. organic grass-fed beef
4 medium tomatoes (different varieties add depth of flavor) diced (½ inch)
1 medium white or yellow onion diced
1 green zucchini chopped
1 yellow squash chopped
1 Poblano chile pepper diced
1 Anaheim chile pepper diced
2 jalapeno peppers diced
1 Fresno chile pepper diced
7 cloves of garlic chopped
4-5 sliced Crimini mushrooms
1/2 cup almond flour (meal)
1/3 cup of chopped cilantro
3 tablespoons mild chili powder or hot if you prefer
4 teaspoons salt
2 tablespoon ground cumin
1 tablespoon coconut oil
OPTIONAL: sliced avocado garnish

Heat coconut oil a heavy saucepan and sauté garlic, onions, peppers, mushrooms, tomatoes, squashes, add ground beef and cook until nearly browned. Add remaining ingredients and reduce heat to medium. Cook for 15-20 minutes stirring frequently. Serve

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

Low Carb Lasagna

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Have you ever missed a zucchini or two in the garden and they have grown to zeppelin-like proportions or been gifted some of these babies from friend’s garden? Well fret not for I have the perfect solution.Take out your mandoline or a very sharp knife and cut these into 1/8 inch thick strips lengthwise and you have the start of a fabulous lasagna that is low carb, gluten-free, and diabetic friendly. Because you are using the squash instead of pasta you also have your veggie serving built in and have avoided all that refined flour and calories. You can also make this a meatless entree by just omitting the turkey sausage in the recipe.
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Low Carb Lasagna


Yield: 6-8 servings

2 very large zucchini (green or yellow)
2 lbs. reduced fat ricotta cheese
1 ¼ lbs. lean Italian seasoned turkey sausage
14 oz. reduced fat part skim mozzarella cheese
2-14 ½ oz. cans of diced tomatoes
1-12 oz. can tomato paste
8 fl. oz. Merlot or burgundy red wine
1 ½ lbs. Crimini mushrooms
5 cloves of garlic
6 sprigs fresh basil
2 oz. egg beaters or 2 eggs
1 oz. shredded parmesan or Romano cheese
2 tablespoons of sucralose or sugar
1 tablespoon Kosher salt
1 tablespoon Italian seasoning
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 ½ tablespoons extra virgin olive oil

Slice the large zucchini lengthwise on a mandolin 1/8 inch thick to use in place of pasta. (Don’t cook it). Shred mozzarella cheese, set aside. Combine ricotta, eggs, ½ teaspoon of salt, 1 teaspoon of pepper and Parmesan or Romano cheese in a bowl, set aside. Slice mushrooms, mince garlic and chop basil. In a saucepan add ½ tablespoon of olive oil, sausage (remove casings), mushrooms, garlic and sauté till sausage is cooked. Drain excess fat and add tomato products, basil 1 tablespoon kosher salt, sucralose or sugar and the wine, reduce to medium heat and cook for 15 minutes stirring frequently. Coat a large lasagna pan with 1 tablespoon of olive oil. Layer zucchini, ricotta mixture, sauce and mozzarella lasagna style. Bake in 375° oven for 20 minutes. Slice and serve.

© 2011 Aron David Bradley
http://www.boomercuisine.com