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

Spinach and Bacon Caesar Pizza

If you have visited my site before you probably noticed that many of my recipes are gluten-free. This is not one of them, but this is so yummy, I just had to share it with the world. We all need from time to time some yang foods to balance the healthy yin many of us boomers are striving eat. The problem comes when we don’t have the balance or don’t use moderation. That said, this is a decadent, unctuous and delicious departure from my usual healthier recipe offerings. This is also a snap to prepare if you purchase the pizza dough balls which have been more available in many stores of late.

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Spinach and Bacon Caesar Pizza

Yield: 3-4 servings

2 balls pizza dough (whole wheat or white)
2 cups fresh spinach
1/3 cup creamy Caesar dressing
½ lb. thick cut nitrate-free bacon chopped
8 ozs. Italian blend fine shredded cheese
1 teaspoon olive oil
Fresh cracked pepper, to taste

Preheat oven to 450°. Combine the 2 balls of dough into one and knead and stretch to fill a large pizza pan or cookie sheet coated with the olive oil. If you have a pizza stone and paddle, place stone in oven before preheating and dust paddle with a bit of cornmeal before stretching dough. Spread Caesar dressing across crust, cover with spinach leaves, then cheese blend, then bacon and pepper. Bake pizza for 4-6 minutes or until crust is starting to turn brown on the bottom.
Hint: If you like your bacon crispy, par-cook it in the oven before chopping.
Portion and serve.

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

Pesto Chicken & Pasta (Gluten-Free)

This is a quick-to-fix dish with ground chicken, mushrooms, zucchini and pesto served over gluten-free (or regular) pasta. I used organic corn/quinoa rotini pasta but any pasta you prefer would work well with this dish. You could also use diced chicken thigh meat instead of ground if you prefer. Gluten-free, heart healthy and very tasty.

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Pesto Chicken & Pasta Gluten-Free

Yield: 3-4 servings

½ lb. uncooked gluten-free pasta

2 teaspoons olive oil
1 lb. ground chicken
½ cup basil pesto
1 zucchini halved and sliced
½ yellow onion
6 oz. Crimini mushrooms sliced
2 teaspoons salt
fresh cracked black pepper to taste
3-4 oz. shaved or shredded Parmesan cheese

Cook pasta in salted water till tender. While pasta is cooking, Sauté chicken, onions, mushrooms, zucchini and seasonings in olive oil till chicken is cooked through (165°F).
Stir in pesto. Portion over cooked GF pasta and garnish with Parmesan cheese. Serve

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

Very Yammy Veggie Patties

This is the second veggie fritter recipe on this blog and a very tasty vegan side or main.The white yam adds a sweetness complimenting the zucchini, carrots and cabbage. The Besan (garbanzo flour) is now easier to find in the specialty flour section of most supermarkets. So, as usual please use organic produce if you can. This recipe is: vegan, gluten-free, heart healthy, diabetic friendly, and high fiber.

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Very Yammy Veggie Patties

Yield: 6 servings

1 large white yam peeled
1 medium zucchini (green or yellow)
1 large or 2 small carrots
¼ head of cabbage
1 cup baby kale
¼ large yellow onion
1 tablespoon granulated garlic
2 teaspoons curry powder
2 teaspoons salt

2 cups garbanzo flour
1 tablespoon coconut oil

Fine shred all veggies in a food processor or using a mandoline. Place in a large bowl and mix in salt, curry powder and granulated garlic. Let rest for 10 minutes. Drain off the most of the liquid and mix in the garbanzo flour. Form patties with your hands and sauté with the coconut oil at medium heat till brown on each side. Place on a paper towel to drain and serve.

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

Walnut Falafel

I love the middle eastern vegetarian falafel traditionally made with chickpeas or fava beans or both in combination, but I am often disappointed by dry mixes, food truck or restaurant fried versions which are often greasy and gritty textured with little flavor. This comes from frying and using ground dried beans. I know this is the usual method but it leaves me flat.This recipe is moist and yummy  and the walnuts are a plus for nutrition and texture. You can make this gluten-free by eliminating the pita and form larger patties and serve with a salad. This recipe is vegetarian, heart healthy and diabetic friendly.

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Walnut Falafel

Yield: 6-8 servings

1 can drained garbanzo beans or cooked, dry
2 eggs
1 cup shelled walnuts
2 cloves garlic
1 tablespoon curry powder
1 tablespoon sesame tahini
1 tablespoon coconut oil
2 teaspoons coconut sugar
1 teaspoon salt
Fresh cracked pepper, to taste

Combine the above ingredients minus the coconut oil in a food processor. Form falafel filling into small balls and flatten them. Cook at medium heat till golden brown on both sides. Use with your choice of pitas and filling. Pictured: Cabbage slaw and baby kale with diced Roma tomatoes and plain non-fat Greek yogurt with harissa paste as a dressing. Or, a more traditional cucumber, red onion, tomato and tzatziki if you like. The choices are limitless.
Serve.

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