Lemon Beef Salad

In this recipe the lemon juice actually ‘cooks’ the beef. This is my variation of a Vietnamese dish. To slice the beef very thin you can freeze it for half an hour before slicing. Remove any silver skin or fat before slicing. This recipe is gluten-free, paleo, low-fat, diabetic friendly and yummy!
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Lemon Beef Salad

Yield: 2 servings

MARINADE:
¼ cup lemon juice
1 tablespoon water
2 teaspoons honey
½ teaspoon salt

6 oz. thinly sliced natural beef round or sirloin
½ white onion julienne
1 Fresno or Serrano chili thinly sliced
½ lemon thinly sliced
Optional: 4 basil leaves

Marinate the raw beef, onions and chilies, lemon slices in the marinade for 30 minutes, plate and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Palle di Gioia

Palle di Gioia translates in Italian to “balls of joy” which is an apt description of probably the best turkey meatballs I have tasted. We have a year round herb garden and put those fresh herbs to use flavoring this usually bland meat. This is another Val recipe and it is a knock out. Paired with her sauce you will surely please every palette in your house. This recipe is low-fat, low-carb, diabetic friendly and gluten-free.

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The meatballs right out of the oven

Palle di Gioia

Yield: 6 servings

Meatballs:
2 lbs ground turkey 90/10
½ onion chopped fine or a handful of chives chopped fine
2 eggs
6 cloves garlic finely minced
6 sprigs fresh oregano finely minced
1 sprig of rosemary finely minced
10 – 12 basil leaves finely minced
5 sage leaves finely chopped
1 tbsp gluten-free tamari
½ tsp salt
3 tbsp almond meal
Cracked pepper to taste

Mix all ingredients. Form into balls about 1.5” in diameter and place on a cookie sheet sprayed with Pam. After the meatballs are complete spray the tops with cooking spray so they brown. Bake at 400 degrees for 15 minutes.

Makes approximately 36 meatballs.

Veggie Marinara Sauce:
1 onion chopped
1 handful of basil chopped
1 tbsp. oregano chopped
1 tbsp. rosemary finely chopped
6 cloves garlic chopped
1 ½ cups broccoli slaw
2 tbsp. grape seed oil
2 cups mushrooms sliced
Saute above ingredients until soft. Add:
½ cup red wine
1 tbsp. tamari (gluten-free)*
1 can 26.5 oz pasta sauce
1 can 14.5 oz diced tomatoes drained
2 cups loose packed spinach
Salt and pepper to taste

Simmer for 15-20 minutes stirring occasionally.
Ladle sauce over meatballs, top with Italian shredded cheese blend and serve with your favorite vegetable.

*PS: If you are soy intolerant or want to make this recipe paleo, use coconut aminos instead of tamari.

(Thanks Jeff)

© 2012 Valerie Bradley
http://www.boomercuisine.com

Shrimp and Lox Louie Salad

My wife Val made this for our lunch today and I just had to share it with you. This is a Pacific Northwestern style Louie with tons of flavor and textures. This is no starter but a meal in itself, rich in antioxidants and omega 3. Just top with your favorite dressing. Gluten-free, Paleo, Low-fat, low-carb, and diabetic friendly.

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Shrimp and Lox Louie Salad

Yield: 2 servings

½ lb. salad shrimp
2 slices of natural wild caught lox cut into strips
8 spears of asparagus lightly steamed
2 cups of spring salad mix w/spinach
2 hard cooked eggs halved
1 ripe Haas avocado peeled and sliced
1 lemon quartered
½ English cucumber diced
6 mini red and yellow peppers sliced
1 garlic dill pickle cut into spears
2 tablespoons julienne carrots
2 green onions sliced
4 leaves of basil chiffonade
Garlic salt and cracked pepper to taste


Start with the spring salad mix base and add remaining ingredients as shown with the shrimp and lox at the top. Add your favorite dressing or just use the lemon juice from your lemon wedges.

© 2012 Valerie Bradley
http://www.boomercuisine.com

Clam and Smoked Salmon Pizza

As any of you know who follow my blog, most of my recipes are gluten-free. This  is not one of them but was so exquisite I had to share it with you. Many supermarkets and Trader Joe’s now carry pre-made pizza dough in 1 pound units which make a perfect thin crust large pizza, enough to feed 2 adults and 1-2 kids when you add a salad. Yes these are moderate portions but moderation is the key to healthful eating  habits right? I am using the whole wheat crust in this recipe. Always use the best quality, natural and fresh ingredients whenever possible. What really sets this recipe apart is the artichoke heart dressing creating a unique flavor when combined with the seafood, garlic and fresh herbs. It is truly divine! Please use fresh mozzarella (not the rubbery kind).

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Ready for the oven...

The finished pizza ready to serve

Clam and Smoked Salmon Pizza

Yield: 3-4 servings

1 lb. ball of whole wheat pizza dough
6 oz. fresh mozzarella cheese cut into ¼ inch slices
1-6.5 oz. can of chopped clams drained
3 oz. artichoke heart dressing (see: Chicken and Baby Kale Salad w/ Artichoke Heart Dressing)
2 oz. natural, (nitrate-free) wild caught lox julienne
1/3 oz. extra virgin olive oil
4-5 fresh basil leaves chiffonade
4-5 cloves of garlic chopped
1 sprig of fresh oregano chopped
Salt and fresh cracked black pepper to taste

Set oven temp to 425°. Place dough on a pizza pan or cookie sheet, drizzle with olive oil and stretch or roll it out to a large pizza size. Spread artichoke dressing to the edges; add clams, salmon, garlic and herbs. Top with sliced fresh mozzarella cheese. Add salt and fresh cracked pepper to taste. Cook for 10-15 minutes or until crust is cooked on the bottom and starting to brown. Slice and serve with a fresh salad.

© 2012 Aron David Bradley
http://www.boomercuisine.com