Tortilla Soup (sopa de tortilla)

My wife Valerie and I just returned from a fabulous vacation in Zihautanejo Mexico (yes the magical destination at the end of the Shawshank Redemption movie). One afternoon we had lunch at “Fonda La Tertulia” and enjoyed a simple yet tasty house tortilla soup with the special of the day. The tortillas were fried which gave the soup a wonderful texture. I have replicated the recipe here for you to enjoy. Gluten-free and meatless this recipe is also diabetic friendly.

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Tortilla Soup (sopa de tortilla)

Yield: 2 servings

4 cups gluten-free MSG-free vegetable stock
5 thin corn tortillas
3 – oz. Casero (queso fresco) cheese
1 tablespoon chili powder (hot, medium or mild your preference)
1 tablespoon canola or grape seed oil
2 teaspoons ground cumin
1 teaspoon sugar, stevia or sucralose

Cut tortillas into thin strips (chiffonade) and fry in the oil till crisp but not brown. Transfer them to a paper towel. Heat vegetable stock and add chili powder, cumin and sweetener. Crumble the Casara cheese. Ladle soup into two bowls and add half the fried tortilla strips and half of the crumbled cheese onto each portion. Serve.

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

Aron at Fonda La Tertulia in Zihautanejo Mexico

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Pumpkin Cheesecake Mousse

It’s pumpkin season and although this tastes so good with fresh baked pumpkin, it tastes almost as great with canned pumpkin which we can enjoy year round and is a time saver. I don’t post many desserts, but the few I do are really special and this one is not only yummy, it is is a snap to prepare. This recipe is low fat and low sugar so is diabetic friendly and heart healthy but should probably be avoided if you have celiac disease because of the instant pudding mix.

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Pumpkin Cheesecake Mousse

Yield: 6 servings

2 cups fresh baked or 1-15 oz. can solid packed pumpkin
2-8 oz containers of fat-free cream cheese
1 cup plain nonfat Greek yogurt
2-1 oz. packages of Jello™ instant fat-free sugar-free cheesecake pudding mix
¼ cup sucralose, stevia or sugar
¼ cup molasses
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
½ teaspoon salt

For Fresh Pumpkin: Cut fresh cleaned pumpkin into large chunks and place on a cookie sheet. Cook in a 300° oven till tender. Remove skin, chill.Place pumpkin, cream cheese, yogurt, molasses, sweetener, salt, spices and vanilla in a mixing bowl and mix at high speed till smooth add both packages of pudding mix and blend till thickened.

Serving Suggestion: Place in a pastry bag with a star tip and pipe into a champagne or martini glass, top with light whipped cream and sprinkle with nutmeg (as pictured).

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

Asparagus Chicken with Zucchini

Here is another asparagus chicken recipe this time with zucchini. A stir fry that takes almost no time to prepare. Asparagus is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. This recipe is gluten-free, low-fat, diabetic friendly and heart healthy.

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Asparagus Chicken with Zucchini

Yield: 4 Generous Servings

1 ½ lbs. free range boneless, skinless chicken thighs
1 bunch of asparagus trim 2 inches off the bottoms of the stems
1 sweet red pepper
1 medium zucchini
½ medium yellow onion
4-5 cloves garlic chopped
2 tablespoons gluten-free tamari sauce
1 tablespoon cornstarch
2 teaspoons grape seed oil or canola oil
1 teaspoon sucralose, stevia or sugar

Cut chicken thighs, red pepper and onion into strips. Cut zucchini in half lengthwise and slice.
In a wok, heat oil, add garlic, onions and chicken and stir fry till chicken is nearly done. Add vegetables, tamari and sweetener and cook for 2 minutes. Sprinkle cornstarch to thicken sauce and stir fry another 30 seconds. Serve.

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

 

Easy Chicken Korma

Korma is a curry with yogurt, aromatic spices and nut paste or coconut milk originating in the 16th century in the northern India /Pakistan region. It is so fragrant and delectable that it is often paired with braised meat or lamb but also works well with a variety of vegetables. This is super easy to prepare and tastes very rich but my recipe uses no cream. Its richness comes from the cashews and Greek yogurt.This recipe is is gluten-free.

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Easy Chicken Korma

Yield: 6 servings

1 ½ lbs. free range boneless, skinless chicken thighs cut into large cubes
2 large tomatoes (vine ripened preferred)
1 large yellow onion chopped
5 cloves of garlic
1 big toe sized piece of peeled ginger
1 cup plain Greek yogurt
1 cup cashews
1 cup water
1 tablespoon turbinado or brown sugar
4 teaspoons salt
3 teaspoons hot Hungarian paprika
2 teaspoon sweet (mild) paprika
2 teaspoons grape seed oil or canola oil
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon cardamom
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon fresh cracked pepper

In a heavy saucepan add oil, chopped onions, chicken and 1 teaspoon of salt. Sauté on high heat till the onions begin to get opaque and chicken is nearly done. Reduce heat to medium low. Put the remaining ingredients into a blender and puree till smooth. Stir into chicken and onion mixture, cover and let simmer for 20 minutes stirring occasionally to keep food from sticking to the bottom. Serve.
Serving suggestion: Great with basmati rice.

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

Red Quinoa Pilaf

If you own a rice cooker this is so quick and easy. Quinoa is not only a gluten-free grain it is also complete protein and is so full of flavor and texture. This is pilaf can also serve as a wonderful springboard for your own variations. You can change the cashews to any other nut or seed, you can add mushrooms, vegetable stock, carrots, peas, yellow, red or green onions, garlic, herbs etc…the options are limitless. This recipe  is heart healthy, gluten-free, very low fat and high fiber.

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Red Quinoa Rice Pilaf

Yield: 6 servings

5 ½ cups water
1 cup brown basmati rice
1 cup red quinoa
1 cup whole cashews
½ cup diced carrots
2 teaspoons salt
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon cardamom
1 pinch of saffron
Optional: add sautéed mushrooms and onions then cook.

Add the above ingredients into a non-stick rice cooker and cook till the timer goes off. Leave covered another 15 minutes, fluff with a wooden or plastic spoon or paddle, and serve.

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