Chanterelle and Chicken Sausage Sauté

This one is so easy and delicious and full of possible variations because of the variety of chicken sausages now available. You may also vary the spinach with kale, baby bok choy, broccolini etc. This recipe is gluten-free and diabetic friendly.

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Chanterelle and Chicken Sausage Sauté

Yield: 3-4 servings

 

1 lb. Chanterelle Mushrooms
1 Lb. chicken sausage (your choice)
½ yellow onion julienne
1 handfull of baby spinach
5-6 basil leaves
2 teaspoons olive oil
Salt and pepper to taste

Clean Chanterelle mushrooms, slice sausages on a bias and prep the onion. Sauté onions sausage and mushrooms with olive oil adding the spinach and basil for the last minute of cooking time. Adjust seasoning and serve.

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

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Duck Salad with Mango

We have the good fortune to have a local, humanely raised duck and rabbit vendor at our local farmer’s market. Summer is here and salads are so yummy this time of the year. after you cook the duck breast and chill it, this is a very fast and simple recipe to prepare. The cherry infused (or regular) balsamic vinegar is all you need for dressing and the angel hair slaw and Marcona almonds provide a wonderful crispness.Gluten-free, low fat, diabetic friendly and full of nutrients, this salad is sure to please.

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Duck Salad with Mango

Yield: 2 servings

Prepare duck breast ahead of time by roasting or pan searing with your favorite dry rub. Slice into thin strips

4 cups angel hair slaw
1 carrot shredded
½ a mango julienne
1 green onion julienne
½ cup Marcona almonds
Drizzle cherry infused or regular balsamic vinegar
Salt and pepper to taste

Combine slaw, carrot, onion and mango and portion onto two plates. Arrange sliced duck breast as pictured and add almonds. Drizzle balsamic vinegar and add salt and pepper to taste.
Serve.

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

Cherry Chipotle BBQ Sauce

In general, BBQ sauce is not really what I would consider healthy cuisine, but anything if used in moderation can fit into a healthy lifestyle and can enhance your dining experience and provide outstanding flavor to your meats. The sweet cherry pairs nicely with the sharp and smoky chipotle making this a sure winner at your next BBQ or get-together.Gluten-free.

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Cherry Chipotle BBQ Sauce

Yield: 10-14 servings

1-24 oz. bottle of organic or regular catsup
1 ½ cups brown sugar
1/3 cup natural cherry flavored syrup (like used in Italian sodas)
2 tablespoons molasses
1 tablespoon lime juice
1 tablespoon chipotle chili powder…
or 3/4 tablespoon smoked paprika and 1 teaspoon hot chili powder or cayenne
2 teaspoons Montreal Steak dry rub
2 teaspoons salt
1 teaspoon curry powder

Heat all of the above in a heavy saucepan under low heat for 15 minutes. Use a dry rub to cook meat till nearly done and baste with this sauce if using and oven, or apply heated sauce and serve if cooking on a BBQ.

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

Salmon with Green Bean, Carrot and Portobello Sauté

This is a broiled, wild caught sockeye salmon with my pineapple nectarine pico de gallo. The green beans and carrots are from our garden with sliced portobello mushroom sautéed with lemon infused olive oil and seasoned with cherry balsamic vinegar.Gluten-free, heart healthy and Paleo.

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Salmon with Green Bean, Carrot

and Portobello Sauté

Yield: 2 servings

Prepare my Boomer Cuisine pineapple nectarine pico de gallo recipe to garnish salmon.

Pineapple Nectarine Pico de Gallo Recipe

Broil 2 sockeye filets (remove pin bones first) seasoned with kosher salt, fresh cracked pepper and ghee or butter. Broil till thickest part reaches 145°

1 large Portobello mushroom sliced
1 small carrot julienne
2 cups fresh green beans julienne
5 basil leaves chiffonade
2 teaspoons lemon infused olive oil
1 tablespoon cherry balsamic vinegar
1 teaspoon of salt or to taste

Remove stem and gills from the mushroom and slice into thin strips. Sauté mushroom, carrots, green beans in the olive oil, add cherry balsamic vinegar and salt. Serve as pictured.

©2016 Aron 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

‘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