French Peasant Stew

This recipe is a variation on a stew my dad taught me to make when I was just 15 years old. Today is the 21 year mark of my father’s passing and I have been posting my 3 most memorable recipes from him in his honor. The original recipe was chicken, diced sauteed salt pork potatoes, mushrooms and vegetables covered in canned consume. It has been a family favorite ever since. I’m not going to get specific on quantities or ingredients since both are infinitely variable. I use hearty vegetables that hold up well in stews and are local or from my garden. I also use free-range chicken in my recipe but you can uses any meat you like or make it meatless. I will list what went into this one. This is gluten-free and tastes even better the next day or two. (Re posted from 2012)

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Peasant Stew Recipe

Free range chicken
Parsnips
Carrots
Mushrooms
Broccoli
Onion
Garlic
Green beans
Baby red potatoes
Fresh sage, rosemary, thyme and basil
Natural no-MSG beef or vegetable stock
Salt, pepper to taste

Cut all ingredients as pictured, add stock and herbs and seasonings, and place in a turkey roasting pan. Submerge the chicken pieces, cover and bake in a 375°oven for 30-45 minutes. Remove the lid and float the chicken pieces to the top to brown and cook for another 20 minutes.
Serve.

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

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Broccoli and Cheddar Soup

I played with this idea for a while. How do you make a soup with cheese that can be served cold or hot. I can tell you that using a roux to thicken it is a mistake because cold it sets up like a thick pudding. I also wanted to make it gluten-free free so the roux is out. Cornstarch and water also doesn’t work because your saliva breaks down the cornstarch. So I decided to go as minimal as possible and preserve the fresh clean tastes of the mild raw milk cheddar from Full Circle Creamery and my Hometown Harvest  broccoli. The answer was simple. Literally, this recipe has just 4 ingredients but is awesome. This recipe is lacto-vegetarian and gluten-free.

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Broccoli and Cheddar Soup

Yield: 2 servings

7 oz. broccoli
2 cups (16 fl. oz.) water
1 vegetable bouillon cube
4 oz. white cheddar (raw milk preferred)

Heat water in a saucepan. Add bouillon cube and dissolve. Add broccoli and shredded cheddar. Cook till broccoli is tender then transfer to a blender to puree. This soup is great hot or chilled.
Serve

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

Paleo Chili

In my opinion…beans are just a filler in chili and would be verboten in a Paleo diet. This recipe is so full of flavor and texture you’ll wonder why you ever used them in the first place. All the veggies pictured are fresh, local and at their peak. The beef is organic grass-fed and also local and very lean. This recipe is gluten-free, Paleo and absolutely delicious. PRINT Paleo Chili Recipe from MS Word

Paleo Chili

Yield: 6 servings

2 lbs. organic grass-fed beef
4 medium tomatoes (different varieties add depth of flavor) diced (½ inch)
1 medium white or yellow onion diced
1 green zucchini chopped
1 yellow squash chopped
1 Poblano chile pepper diced
1 Anaheim chile pepper diced
2 jalapeno peppers diced
1 Fresno chile pepper diced
7 cloves of garlic chopped
4-5 sliced Crimini mushrooms
1/2 cup almond flour (meal)
1/3 cup of chopped cilantro
3 tablespoons mild chili powder or hot if you prefer
4 teaspoons salt
2 tablespoon ground cumin
1 tablespoon coconut oil
OPTIONAL: sliced avocado garnish

Heat coconut oil a heavy saucepan and sauté garlic, onions, peppers, mushrooms, tomatoes, squashes, add ground beef and cook until nearly browned. Add remaining ingredients and reduce heat to medium. Cook for 15-20 minutes stirring frequently. Serve

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

Boomer Cuisine

I first encountered a variation of this in a funky restaurant in Cotati California. This is your basic healthy hippie meal with what chef Uriah, owner of the Columbian Cafe in Astoria Oregon, lovingly (or laughingly) refers to as tasteful, odorless food unit or as we have come to know it ‘TOFU’.
This is a vegan, gluten-free meal is loaded with nutrition, low in fat but here is the clincher…it tastes really GOOD!
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Tofu Scramble

Yield: 3-4 servings

1 container firm tofu
1 medium zucchini
½ medium bell pepper
5 Crimini (Italian brown) mushrooms
½ large yellow onion
1 tablespoon extra virgin olive oil
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon curry powder
2 teaspoons granulated garlic
½ teaspoon Italian herb seasoning

Drain tofu and pat dry with a paper towel. Dice into half-inch cubes, coat with the cornstarch, set aside. Dice onion…

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This is one of my all time favorite salads

Boomer Cuisine

The first time I had a yum talay salad, the complexity of flavors created such a symphony of  sensation in my mouth  that I became hooked on Thai and Laotian food from there on.  You can add a variety of seafood like poached squid, scallops, fish as well making this a sumptuous main dish.
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Thai Shrimp Salad

w/ Fat-Free Yum Talay Dressing

yield: 4-6 servings

4 cups classic iceberg salad mix
4 cups mixed baby green salad mix
25 mint leaves
1 cup cilantro
1 medium red onion sliced thin into rings
1 sweet red pepper slice thin into rings
1 medium cucumber sliced
2 Roma tomatoes sliced into wedge
1 fresh lime sliced razor thin and quartered
1 pound cooked wild American shrimp (peeled and deveined)
4 kafir lime leaves sliced very thin

Yum Talay Dressing

 
4 tablespoons fish sauce

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