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

Gluten-Free Shrimp Cannelloni Veronique

This dish makes a very elegant and romantic dinner for two. Veronique sauce is a veloute with grapes and fish stock as a base and has a wonderful flavor for seafood. you can vary the seafood with your favorite combination like shrimp, crab, scallops, or even lobster or simply sole and bay shrimp. Gluten-free.

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Gluten-Free Shrimp Cannelloni Veronique

Yield: 2 servings

1/ 2 pound of 16-20 deveined wild or American farmed shrimp chopped
4 cups button or Crimini mushrooms chopped
2 cups Riesling
5 cloves of garlic chopped
2 cups grapes
½ cup heavy cream
1 tablespoon butter
1 tablespoon cornstarch
2 teaspoons EV olive oil
2 teaspoons salt
2 teaspoons lemon juice
1/2 teaspoon paprika
4-6 inch sheets of rice wraps (for salad rolls)
Fresh cracked pepper to taste

Peel and remove the tail off all but 4 shrimp which you will peel but leave the tail on and set aside. Place shrimp shells, 1 ½ cups of Riesling, paprika, grapes 1½ teaspoons salt, butter and lemon juice in a heavy saucepan. Bring to a boil then smash grapes with a potato masher. Continue cooking sauce and sauté mushrooms, garlic, shrimp (including the 4 whole ones and ½ teaspoon salt in olive oil and set aside removing the 4 whole shrimp. Strain sauce and place back on heat and bring to a boil adding cream and cornstarch dissolved in the remaining wine to thicken. Soften rice wraps under hot running water and roll shrimp and mushroom mixture into wraps. Pour Veronique sauce over the cannelloni garnish with grapes and a whole shrimp atop each roll (as pictured) and pair with your favorite vegetables. Serve.

© 2014 Aron D. Bradley
WWW.bommercuisine.com

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