Gluten-Free Oyster Spoon Bread

Spoon bread is a cornmeal based side that that can be bread-like or pudding-like and  hails from the southern United States. My dish is light and fluffy, savory and sweet and a great side or even a main when served with a salad or coleslaw. You can vary some of the ingredients. If you prefer, shrimp, crab or bacon are also delightful. You can also kick it up with the addition of 1-2 sliced Serrano chilies. This recipe is gluten-free and lactose-free.

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Gluten-Free Oyster Spoon Bread

Yield: 4 generous servings

2 cups masa instant corn tortilla flour
3 eggs
1 cup Silk™ unsweetened coconut milk
1-10 oz. jar small fresh oysters w/liquid
½ stick melted butter
1/3 cup agave syrup or honey
2 ½ teaspoons salt
2 teaspoons aluminum free baking powder
Corn kernels cut from 1 ear of fresh corn

Pre-heat oven to 350°.Combine all ingredients except the oysters in a mixing bowl. Fold in the oysters and pour into a greased casserole or soufflé pan. And bake 30 minutes or until a knife inserted comes out clean.
Serve.
Optional: Lime or lemon wedges to squeeze on top.

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

Enchilada Casserole Verde

This recipe is so easy and makes a quick, tasty gluten-free dinner for the family with leftovers for lunch. Although I am usually one to create scratch recipes, this one is just with fine the convenience products available but would be that much better if you make your own Verde sauce and shred and blend your own favorite cheeses. This recipe is mild but feel free to spice it up with fresh jalapenos or Serrano peppers to your degree of heat. Meatless and gluten-free.

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Enchilada Casserole Verde

Yield: 1-9×14 inch casserole

25 corn tortillas
2-28 oz. cans green enchilada sauce
4 cups shredded Mexican blend cheese
1 sweet red chili pepper sliced

Spray a 9×14 inch casserole pan or dish with pan spray. Add enough enchilada sauce to just cover the bottom, add a layer of corn tortillas
( I cut most of them in half to make the edges flush) then add shredded cheese and repeat till you have 3 layers of tortillas with sauce and cheese on top. Slice the red pepper and arrange on top of casserole and bake uncovered in a 350° pre-heated oven for 30 minutes. Let casserole rest for 5-10 minutes then portion and serve.

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

Pineapple Nectarine Pico de Gallo

Pico de Gallo (“rooster’s beak”) is said to be named thus because originally people ate it by pinching pieces between the thumb and forefinger. Or it could refer to the shape of the fresh salsa pieces.  The wonderful tart, tangy pineapple compliments the sweet nectarines and goes well with chicken, seafood, pork or with tortilla chips. As with any ready-to-eat foods make sure you wash all produce and your hands thoroughly before preparing. I have used some of this salsa fresco atop a grilled piece of fresh, wild sockeye salmon with garden ripe sliced tomatoes and fresh zucchini sauteed with salsify greens and Cuban oragano. (Pictured) Both are gluten-free.

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Pineapple Nectarine Pico de Gallo

Yield: 6-8 generous servings

½ fresh pineapple small dice (¼ in x ¼ in)
2 fresh ripe nectarines small dice
1 medium yellow or white onion small dice
½ bunch of cilantro chopped fine
1-2 serrano peppers chopped fine
½ tablespoon salt

In a medium bowl combine all the above ingredients mixed thoroughly, chill and serve.

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

Squash ‘Noodles’ with Pistachio Pistou

Pistou  is a Provençal  sauce made from cloves of garlic, fresh basil, and olive oil. Although usually served cold, it can also garnish soups or create a delicious sauce for noodles of any kind. Like a pesto, I have added pistachios rather than pine nuts because their unique flavor enriches the pistou and goes well with the earthiness of the zucchini and the sweetness of the butternut squash. This recipe is gluten-free, diabetic friendly and far lower in carbs than any pasta dish.

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Zucchini Butternut Sqaush image

Squash ‘Noodles’ with Pistachio Pistou

Yield: 2-3 servings

‘NOODLES’:
2 zucchini
1 small butternut squash

PISTACHIO PISTOU:
1.5 cups fresh basil
5 cloves of garlic
3 tablespoons of extra virgin olive oil
20 pistachios
Salt and cracked pepper to taste

Garnish: shaved parmesan and red pepper

Make the pistou by placing the ingredients in a blender set to puree. Use a Paderno™ Turning Slicer or a mandolin to make ‘noodles’ with the squash (peel and remove seeds from the butternut squash). Add the pistou to a wok or sauté pan and add squash noodles. Use tongs to mix while cooking till all your ‘noodles’ are coated (about 2 minutes). Portion, serve and garnish with shaved parmesan.
Optional: Julienned red peppers

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

General Tso Eggplant

It appears that the popular dish general Tso Chicken was not a general’s favorite or even originated in China. It’s origin can be traced to one of two Chinese restaurants in New York in the early 70’s as a dish to introduce Hunan style cuisine to the masses although real Hunan dishes are seldom as sweet and way spicier. So General Tso is an Americanized dish with some Hunan notes. My healthy twist is that nothing is deep fried and is not as sweet as some recipes. This is a  pungent, piquant and gingery way to cook eggplant and is gluten-free and vegan.

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General Tso Eggplant

Yield: 2 generous servings


1 eggplant cut into 1 ½ inch strips
½ red onion julienne
6 large Crimini mushrooms sliced
4 tablespoons gluten-free tamari sauce
1 tablespoon coconut or olive oil
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon water
1 tablespoon seasoned rice vinegar
1 tablespoon garlic chopped
2 teaspoons ginger minced
1 teaspoon chili flakes

Dust eggplant, onions and mushrooms with cornstarch. Mix tamari, vinegar, honey, garlic, water, chili flakes and ginger and set aside. Heat a wok or sauté pan with oil. Stir fry eggplant, onion and mushrooms till they start to brown add seasoning mixture and cook another 1-2 minutes. Serve with rice.

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

Mission Fig and Goat Cheese Pizza

Many stores now carry pre-made balls of pizza dough which make a large, thin crust pizza. This is a real time saver for those meals on the fly. Today’s offering marries black mission fig and goat cheese which are great on a crustini and even better on pizza dough. The fresh sage and  onions just kick it up a notch. Lately you may notice that we have been coloring outside the lines of traditional recipes. Our reasoning is to hopefully get you to be more adventurous with your food choices. Please let us know if we are succeeding!

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Low Carb Lasagna

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