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

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

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

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

Very Yammy Veggie Patties

This is the second veggie fritter recipe on this blog and a very tasty vegan side or main.The white yam adds a sweetness complimenting the zucchini, carrots and cabbage. The Besan (garbanzo flour) is now easier to find in the specialty flour section of most supermarkets. So, as usual please use organic produce if you can. This recipe is: vegan, gluten-free, heart healthy, diabetic friendly, and high fiber.

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Very Yammy Veggie Patties

Yield: 6 servings

1 large white yam peeled
1 medium zucchini (green or yellow)
1 large or 2 small carrots
¼ head of cabbage
1 cup baby kale
¼ large yellow onion
1 tablespoon granulated garlic
2 teaspoons curry powder
2 teaspoons salt

2 cups garbanzo flour
1 tablespoon coconut oil

Fine shred all veggies in a food processor or using a mandoline. Place in a large bowl and mix in salt, curry powder and granulated garlic. Let rest for 10 minutes. Drain off the most of the liquid and mix in the garbanzo flour. Form patties with your hands and sauté with the coconut oil at medium heat till brown on each side. Place on a paper towel to drain and serve.

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

Walnut Falafel

I love the middle eastern vegetarian falafel traditionally made with chickpeas or fava beans or both in combination, but I am often disappointed by dry mixes, food truck or restaurant fried versions which are often greasy and gritty textured with little flavor. This comes from frying and using ground dried beans. I know this is the usual method but it leaves me flat.This recipe is moist and yummy  and the walnuts are a plus for nutrition and texture. You can make this gluten-free by eliminating the pita and form larger patties and serve with a salad. This recipe is vegetarian, heart healthy and diabetic friendly.

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Walnut Falafel

Yield: 6-8 servings

1 can drained garbanzo beans or cooked, dry
2 eggs
1 cup shelled walnuts
2 cloves garlic
1 tablespoon curry powder
1 tablespoon sesame tahini
1 tablespoon coconut oil
2 teaspoons coconut sugar
1 teaspoon salt
Fresh cracked pepper, to taste

Combine the above ingredients minus the coconut oil in a food processor. Form falafel filling into small balls and flatten them. Cook at medium heat till golden brown on both sides. Use with your choice of pitas and filling. Pictured: Cabbage slaw and baby kale with diced Roma tomatoes and plain non-fat Greek yogurt with harissa paste as a dressing. Or, a more traditional cucumber, red onion, tomato and tzatziki if you like. The choices are limitless.
Serve.

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

Yummy Rice and Quinoa Cakes

Val and I have been practicing ‘clean’ eating  http://www.cleanprogram.com/clean-eats  for a couple of weeks and always seem to have plenty of cooked brown rice and quinoa in the fridge. Val came up with this great recipe with loads of protein, and wonderful chewy bits from the mushrooms. Paired with a spring/kale mix salad with pineapple, apple, cucumber and whole almonds with a lime juice, olive or grape seed oil vinaigrette this recipe is sure to please. Gluten-free, vegan.

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Yummy Rice and Quinoa Cakes

Yield: about 14 cakes

1-1/2 cups cooked red quinoa
1-1/2 cups cooked brown rice
3 cage-free eggs
1-1/2 cups chopped Crimini or shitake mushrooms
1 cup chopped onion
1 cup garbanzo flour (Besan)
1 cup finely chopped kale
3 cloves garlic chopped fine
1 tablespoon coconut oil
2 teaspoons sea salt
2 teaspoons olive oil
Pepper to taste

Place cooked quinoa and brown rice in a mixing bowl with eggs. Sauté mushrooms, onions, garlic and kale with olive oil and add to mixing bowl. Add seasoning and garbanzo flour then mix thoroughly. Form into patties and fry in 1 tablespoon coconut oil till golden on both sides.
Serving suggestion: Serve with spring mix salad with chopped cucumbers, pineapples, apples and whole almonds with grape seed oil and lime juice vinaigrette.

©2015 Valerie Bradley
http://www.boomercuisine.com