Chanterelle and Chicken Sausage Sauté

This one is so easy and delicious and full of possible variations because of the variety of chicken sausages now available. You may also vary the spinach with kale, baby bok choy, broccolini etc. This recipe is gluten-free and diabetic friendly.

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Chanterelle and Chicken Sausage Sauté

Yield: 3-4 servings

 

1 lb. Chanterelle Mushrooms
1 Lb. chicken sausage (your choice)
½ yellow onion julienne
1 handfull of baby spinach
5-6 basil leaves
2 teaspoons olive oil
Salt and pepper to taste

Clean Chanterelle mushrooms, slice sausages on a bias and prep the onion. Sauté onions sausage and mushrooms with olive oil adding the spinach and basil for the last minute of cooking time. Adjust seasoning and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Duck Salad with Mango

We have the good fortune to have a local, humanely raised duck and rabbit vendor at our local farmer’s market. Summer is here and salads are so yummy this time of the year. after you cook the duck breast and chill it, this is a very fast and simple recipe to prepare. The cherry infused (or regular) balsamic vinegar is all you need for dressing and the angel hair slaw and Marcona almonds provide a wonderful crispness.Gluten-free, low fat, diabetic friendly and full of nutrients, this salad is sure to please.

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Duck Salad with Mango

Yield: 2 servings

Prepare duck breast ahead of time by roasting or pan searing with your favorite dry rub. Slice into thin strips

4 cups angel hair slaw
1 carrot shredded
½ a mango julienne
1 green onion julienne
½ cup Marcona almonds
Drizzle cherry infused or regular balsamic vinegar
Salt and pepper to taste

Combine slaw, carrot, onion and mango and portion onto two plates. Arrange sliced duck breast as pictured and add almonds. Drizzle balsamic vinegar and add salt and pepper to taste.
Serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Cherry Chipotle BBQ Sauce

In general, BBQ sauce is not really what I would consider healthy cuisine, but anything if used in moderation can fit into a healthy lifestyle and can enhance your dining experience and provide outstanding flavor to your meats. The sweet cherry pairs nicely with the sharp and smoky chipotle making this a sure winner at your next BBQ or get-together.Gluten-free.

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Cherry Chipotle BBQ Sauce

Yield: 10-14 servings

1-24 oz. bottle of organic or regular catsup
1 ½ cups brown sugar
1/3 cup natural cherry flavored syrup (like used in Italian sodas)
2 tablespoons molasses
1 tablespoon lime juice
1 tablespoon chipotle chili powder…
or 3/4 tablespoon smoked paprika and 1 teaspoon hot chili powder or cayenne
2 teaspoons Montreal Steak dry rub
2 teaspoons salt
1 teaspoon curry powder

Heat all of the above in a heavy saucepan under low heat for 15 minutes. Use a dry rub to cook meat till nearly done and baste with this sauce if using and oven, or apply heated sauce and serve if cooking on a BBQ.

©2016 Aron Bradley
http://www.boomercuisine.com

Salmon with Green Bean, Carrot and Portobello Sauté

This is a broiled, wild caught sockeye salmon with my pineapple nectarine pico de gallo. The green beans and carrots are from our garden with sliced portobello mushroom sautéed with lemon infused olive oil and seasoned with cherry balsamic vinegar.Gluten-free, heart healthy and Paleo.

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Salmon with Green Bean, Carrot

and Portobello Sauté

Yield: 2 servings

Prepare my Boomer Cuisine pineapple nectarine pico de gallo recipe to garnish salmon.

Pineapple Nectarine Pico de Gallo Recipe

Broil 2 sockeye filets (remove pin bones first) seasoned with kosher salt, fresh cracked pepper and ghee or butter. Broil till thickest part reaches 145°

1 large Portobello mushroom sliced
1 small carrot julienne
2 cups fresh green beans julienne
5 basil leaves chiffonade
2 teaspoons lemon infused olive oil
1 tablespoon cherry balsamic vinegar
1 teaspoon of salt or to taste

Remove stem and gills from the mushroom and slice into thin strips. Sauté mushroom, carrots, green beans in the olive oil, add cherry balsamic vinegar and salt. Serve as pictured.

©2016 Aron Bradley
http://www.boomercuisine.com

Moqueca (Brazilian Fish Stew)

It seems all cultures that had access to the bounty of the oceans have some sort of seafood soup or stew. The French have bouillabaisse, Italians have Cioppino which originated in Genoa but is very much a San Francisco staple. New Orleans has its Jambalaya, New England has its chowder just to name a few but in the northern Brazilian state of Bahia, Moqueca (pronounced: ‘moo kay ka’) with a myriad of variations is their delicious contribution to the culinary world. My version features cod, prawns and sockeye salmon all wild caught and of American origin. You can use any firm flesh fish like catfish, shark, halibut etc or just shrimp if you like. One essential to the dish is dende oil (red palm oil) both for color and flavor. I found mine at Trader Joe’s but it can also be found in markets that cater to South American or African customers. This dish is Paleo, Gluten-Free and truly scrumptious!

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Moqueca (Brazilian Fish Stew)

Yield: 6-8 servings

1 lb. cod
1 lb. sockeye salmon
½ lb. prawns
1 yellow bell pepper diced
1 red bell pepper diced
1 green or yellow bell pepper diced
1 large yellow onion diced
2 small vine ripened tomatoes diced
1-2 serrano chilies finely chopped
2-14 oz. cans coconut milk (creamy)
6 garlic cloves minced
Juice and zest of 4 limes
1 bunch cilantro chopped
2 tablespoons red palm oil (dende)
1 tablespoon sea salt or to taste
1 tablespoon fish sauce
Fresh cracked pepper to taste

Remove pin bones and any skin from fish and cut into large chunks. Transfer to a container, add lime juice, zest and place in fridge. Peel and devein shrimp leaving the tails on. In a heavy saucepan or Dutch oven, sauté onions, all peppers and garlic in red palm oil. Remove half of this and set aside. Place fish chunks mixture on top of peppers and cover with remaining pepper/onion mixture. Add cilantro, coconut milk, salt, fish sauce, black pepper and cook about 15 minutes under medium heat or just till largest fish chunk reaches 145 degree. Add shrimp and cook for 1 minute more. Serve.
Serving suggestion: serve over rice or in a bowl with a crisp white wine.

©2015 Aron David Bradley
http://www.boomercuisine.com

Pineapple Cantaloupe Salsa Fresca

Summer is here and this colorful and tasty salsa is perfect for entertaining or family activities. The sweet melon and acidity of the pineapple and lime juice complement each other beautifully. This recipe is gluten-free, vegan, fat free and Paleo.

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Pineapple Cantaloupe Salsa Fresca

Yield: 6 servings
 
1 organic pineapple finely diced
1 medium Tuscan or regular organic cantaloupe finely diced
1 red onion finely diced
1 red bell pepper finely diced
2 serrano chilies finely diced
½ bunch of cilantro finely diced
1 tablespoon kosher salt
1 tablespoon lime juice
Optional: 1 tablespoon sugar

Cut melon and pineapple and dice into ¼ inch pieces or smaller. Do the same for the onion, cilantro, serrano chilies and red bell pepper. Add salt, lime juice and sugar (optional). Mix thoroughly, chill and serve

©2016 Aron Bradley
http://www.boomercuisine.com

Mushrooms and Asparagus Stir Fry

As always, I encourage you to use garden or organic vegetables whenever possible. This is a great meatless entree, colorful and flavorful but doesn’t mask the taste of each veggie. Aside from the knife work, this is super easy and quick to prepare and is gluten-free, vegan, nightshade free, diabetic friendly, heart healthy and loaded with nutrition.

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Mushrooms and Asparagus Stir Fry

Yield: 2-3 servings

3 rainbow carrots, 1: yellow, orange, purple
3 cups snow pea pods
8 shitake mushrooms
8 Crimini mushrooms
½ yellow or white onion julienne
7 asparagus spears
5-6 cloves of garlic
2 tablespoons coconut oil
2 tablespoons Bragg’s liquid amino or gluten-free tamari sauce
2 teaspoons sugar coconut or white sugar
1-2 teaspoons arrowroot powder

Cut hard bottoms off the asparagus and slice into 2 inch lengths. Remove snow pea spine strings but leave whole. Cut carrots in half lengthwise then diagonal slices. Remove stems from shiitakes and cut caps in half. Slice each Crimini mushroom into 3 slices, julienne the onion and chop the garlic. Tip: Place all of these into a large bowl. Heat oil in a wok or large sauté pan, pour in veggies, Bragg’s, or tamari and sugar and stir fry till a bit of liquid forms at the bottom of the pan (about 3-4 minutes). Sprinkle in arrowroot powder to thicken sauce, cook another 30 seconds stirring constantly then portion and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Red White and Blue Parfait

A harvest of luscious, sweet strawberries from our garden inspired this dessert or breakfast parfait. I love the rich, creamy texture of the non-fat Greek yogurt sweetened with honey. This is really quite filling but totally guilt-free as a a dessert or a great quick and easy breakfast to start your day. Gluten-free, fat-free, vegan, heart healthy and diabetic friendly.

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Red White and Blue Parfait

Yield: 2 servings
1 cup organic blueberries
1 cup organic strawberries
1 cup plain non-fat Greek yogurt
1 tablespoon honey

Mix the honey into the Greek yogurt. In 2 large parfait or wine glasses, place ½ cup each blueberries, yogurt, and then strawberries as pictured. Serve.
Optional garnish: A mint sprig on top of each parfait.

©2016 Aron Bradley
http://www.boomercuisine.com

‘Sweet’ Potato Salad

I have recently been diagnosed with a sensitivity to anything in the nightshade family: Tomato, Tomatillo, Eggplant, Potato (excluding sweet potato) Peppers (includes hot and sweet varieties as well as spices like paprika, chili powder, cayenne, and Tabasco) Pimento, Goji berry,  Tamarillo, Cape gooseberry/ground cherry, Pepino, Garden huckleberry. Rather sad since I love all of them but I get chronic soft tissue inflammation so avoiding them keeps me pain free This is a very traditional potato egg salad but using sweet potatoes (white yams) instead. The taste is fabulous and a bit sweeter without adding any sweet relish or sugar. Lacto Ovo Vegetarian, Nightshade-free.

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‘Sweet’ Potato Salad

Yield: 4-6 servings

2 medium white yams (sweet potatoes) peeled and diced
6 cage-free fresh eggs hard cooked and diced
1 cup mayonnaise
4 ribs celery small diced
½ a large yellow onion small diced
1 medium dill pickle small diced
1 teaspoon salt or to taste
1 teaspoon fresh cracked pepper or to taste

Steam peeled and diced sweet potatoes till tender then spread on a cookie sheet and chill. Place the chilled sweet potatoes in a large bowl, mix in the remaining ingredients, portion and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Strawberry & Pear Chicken Salad

Summer is almost here and entree salads are great lunch or dinner offerings for the season. This recipe is super easy and quick to prepare, and is very fresh and satisfying. The sweetness of the strawberries compliments the crisp pears and cucumbers , and the creamy honey balsamic dressing completes the flavor profile of this yummy chicken salad.

This recipe is gluten-free, heart healthy, diabetic friendly and nightshade-free.

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Strawberry & Pear Chicken Salad

Yield: 2 generous servings

4 cups non GMO spring mix or your favorite salad mix
4 organic strawberries (sliced lengthwise 4 slices per berry)
½ an English cucumber sliced
½ an organic pear cut into thin wedges
6 oz. natural broiled or grilled chicken breast cut into strips

Creamy Honey Balsamic Dressing:
1/3 cup mayonnaise
1 tablespoon honey
1 tablespoon balsamic vinegar
¼ teaspoon sea salt

Mix dressing in a small bowl and set aside. Divide salad mix onto 2 plates, add cucumbers, strawberries, pear slices and chicken as pictured. Drizzle half the dressing on each salad. Serve.

©2016 Aron Bradley
http://www.boomercuisine.com