Shrimp Louis

The west coast of the United States is believed to be the origin of the crab Louis because of the abundance of the delectable Dungeness crab. The seafood Louis added Oregon bay shrimp and the shrimp alone version came about to make it more affordable.
Where and when was Crab Louis first served? Even the best food historians can’t nail this one down for certain. Most agree the Louis began appearing on menus of finer West Coast establishments between the turn of the 20th century and World War I. Credit for its creation is deadlocked between the Olympic Club in Seattle and San Francisco’s Solari’s restaurant or St. Francis Hotel.
Even though the origin may be hard to place, the popularity of this American derivation of the niçoise salad is still a favorite. The variety of ingredients differs from restaurant to restaurant and it may contain black olives, red or green peppers, sweet pickles, cucumbers, artichoke hearts etc. but the seafood is always the star heaped lavishly on top of the greens.My variation features romaine mix and coleslaw mix to beef up the nutrients lacking in the traditional iceberg lettuce.This recipe is gluten-free, low in fat, heart healthy and very satisfying.
PRINT Shrimp Louis Recipe from MS Word

Shrimp Louis

Yield: 2 generous servings

12 oz. bay shrimp meat
6 oz. fat free Thousand Island dressing
6 oz. coleslaw salad mix
3 oz. Romaine mix lettuce
4 dill pickle spears
2 hard cooked eggs (shelled)
4 stalks of steamed asparagus
1 large tomato quartered
1 lemon quartered
Salt and fresh cracked black pepper to taste

Make a bed of half your romaine salad mix and 3 oz. of the coleslaw mix. Add shrimp, salt and pepper, egg, pickle spears, asparagus2 tomato wedges and two lemon wedges as pictured. Serve dressing on the side. Repeat for the second salad.

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

Breakfast Redux

Redux” is a post-positive adjective meaning “brought back, restored” Let us re-think breakfast and take a look at its nostalgic origin. The typical American breakfast is a fond remembrance of a farm’s first meal of the day. Biscuits, gravy, ham or bacon, eggs, buttered toast, sausage, pancakes or waffles all produced on a farm when we were a more agrarian society. We needed a very substantial breakfast when we worked the 12 to14 hour days on the farm.
Today many of us have shorter work days and are far more sedentary than our ancestors who could deal with all the fat and cholesterol because of their physical activity levels. Yet we load ourselves down with these very heavy meals only to repeat the assault to our systems another 2 or 3 times a day. The main purpose of your first meal is to give you energy since you break the fast since dinner. A fresh fruit salad with non-fat plain Greek yogurt is a healthy start. The fruit gives you quick energy plus antioxidants, and the yogurt provides the protein, pro-biotic cultures and calcium.You could add a piece of whole multi-grain toast for the time release carbs. I like to drizzle a bit of honey on it to cut the acidity.
Pictured in this salad: watermelon, cantaloupe, grapes and strawberries but any fruit combination is wonderful.
Let’s REDUX breakfast for a truly healthy start to our day.

Snow Peas & Shiitake Peppers

This is a wonderfully flavorful and eye appealing vegan entree that is quick to prepare.Snow peas are one of the earliest-known cultivated plants, with evidence of having been cultivated in a region that is now along the Thailand-Burma border, 12,000 years ago. Snow peas provide vitamins A and C, iron and potassium. They are low in sodium. A 3 ounce serving, cooked and drained, contains 43 calories. This recipe is heart healthy, diabetic friendly and gluten-free if you use the Bragg’s Liquid Amino seasoning.

PRINT Snow Peas and Shiitake Peppers Recipe from MS Word

Snow Peas & Shiitake Peppers


Yield: 3 servings

7 oz. snow peas
6 oz. shiitake mushrooms (remove stems)
6 oz. red and yellow peppers julienne
4 oz. (one medium) zucchini sliced
3 oz. red onion julienne
1 large jalapeno pepper sliced
1 tablespoon grape seed or canola oil
1 tablespoon sucralose or sugar
1 tablespoon Bragg’s liquid amino or soy sauce
1 teaspoon granulated garlic
1 teaspoon cornstarch

Heat oil in a wok or sauté pan. Add prepped veggies, mushrooms and seasonings. Stir
Fry 2 minutes, sprinkle cornstarch and stir fry another minute. Serve.

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

Florentine Pinwheels

This is a quick appetizer or snack and if you add fresh fruit or a small salad could be a nice lunch. I have used a spinach tortilla wrap but you can use any flavor. Try mixing fresh basil leaves with the spinach or replace the prosciutto with bay shrimp or hard cooked eggs. You can use diced fresh tomatoes instead of roasted red peppers, thin sliced grilled zucchini or eggplant. The variations are endless.

PRINT Florentine Pinwheels Recipe from MS Word

Florentine Pinwheels

Yield: 4 servings

4 large flavored tortilla wraps
8 oz. fat-free cream cheese
6 oz. prosciutto
5 oz. sweet red peppers (water packed)
1 oz. fresh baby spinach leaves
Optional: Mix fresh basil leaves with the spinach

With a rubber spatula spread a thin layer of cream cheese on the tortilla being sure to coat it all the way to the edge. Add prosciutto, spinach leaves (one layer), and peppers leaving about 1 inch with only cream cheese around the edge of the wrap. Roll it and slice it into 1 ½ inch slices. Plate and serve.

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