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.

PRINT Mushrooms and Asparagus Stir Fry from MS Word

106_0079

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

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.

PRINT Pesto Chicken & Pasta GF From MS Word

106_0007

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

Enchilada Casserole Verde

This recipe is so easy and makes a quick, tasty gluten-free dinner for the family with leftovers for lunch. Although I am usually one to create scratch recipes, this one is just with fine the convenience products available but would be that much better if you make your own Verde sauce and shred and blend your own favorite cheeses. This recipe is mild but feel free to spice it up with fresh jalapenos or Serrano peppers to your degree of heat. Meatless and gluten-free.

PRINT Enchilada Casserole Verde recipe from MS Word

100_1525

 

Enchilada Casserole Verde

Yield: 1-9×14 inch casserole

25 corn tortillas
2-28 oz. cans green enchilada sauce
4 cups shredded Mexican blend cheese
1 sweet red chili pepper sliced

Spray a 9×14 inch casserole pan or dish with pan spray. Add enough enchilada sauce to just cover the bottom, add a layer of corn tortillas
( I cut most of them in half to make the edges flush) then add shredded cheese and repeat till you have 3 layers of tortillas with sauce and cheese on top. Slice the red pepper and arrange on top of casserole and bake uncovered in a 350° pre-heated oven for 30 minutes. Let casserole rest for 5-10 minutes then portion and serve.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Sweet and Sour Apricot Chicken

This dish with its fruity tang, savory notes and bright colors is especially appealing to kids (of all ages). If you are blessed in Summer with local apricots, by all means use them in this dish but my recipe takes advantage of something that is accessible year ’round, dried apricots. They also have a tang that adds to the overall flavor of the dish. If you use gluten-free ketchup this recipe is gluten-free and lower in fat than most sweet and sour Asian dishes. Enjoy!

PRINT Sweet and Sour Apricot Chicken Recipe

100_0862

Sweet and Sour Apricot Chicken

Yield: 5 servings

1-1/2 lbs. boneless skinless chicken thighs
1 red, green and yellow bell pepper
6 oz. dried apricots
1 small yellow onion
1 tablespoon minced garlic
½ cup seasoned rice vinegar
3 tablespoons gluten-free tamari sauce
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons corn starch (1 for dusting the chicken)
1 tablespoon olive oil
1 teaspoon salt

Soak dried apricots in hot water for 1 hour. Cut chicken into 1-1/4 inch chunks. Dust chicken with 1 tablespoon cornstarch and 1 teaspoon salt. Cut peppers and onion into 1-1/4 inch chunks and set aside. Mix vinegar, honey, ketchup, tamari and cornstarch till cornstarch is dissolved. Heat oil in a wok at high heat till hot but not smoking and add the dusted chicken and garlic. Stir fry till chicken is cooked (160°) and beginning to brown and add drained apricots, peppers and onions. Stir fry adding the sauce mixture. Cook till sauce has thickened and cornstarch is incorporated (about 1-2 minutes) and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Gluten-Free Shrimp & Clam Cakes With Fat-Free Coleslaw

This a really easy to prepare and very tasty appetizer or main course. Most clam or crab cake recipes are loaded with fat from mayonnaise and usually served with a remoulade (more fat). This recipe is gluten-free, low fat, dairy-free and very tasty. Use fresh or frozen thawed bay shrimp…not canned. You can always use fresh clams if you have them.

PRINT Shrimp and Clam Cake Recipe from MS Word

Shrimp and Clam Cake Image

Gluten-Free Shrimp and Clam Cake with Fat-Free Coleslaw

Yield: 5 clam cakes

3 cups crushed Rice Chex™ cereal
1 ½ cups cooked bay shrimp meat
2- 6 ½ oz. cans chopped clams
¼ cup green onions chopped
¼ cup red bell pepper chopped
1 egg
1 tablespoon coconut or grape seed oil
1 teaspoon granulated garlic
1 teaspoon dill
Ground black pepper to taste

FAT-FREE COLESLAW:
10 oz. finely shredded coleslaw
1 tablespoon fish sauce
1 tablespoon seasoned rice vinegar
1 teaspoon stevia

Mix shrimp, clams, peppers, green onions, crushed Rice Chex™, egg, seasonings and juice from
one of the cans of clams (strain the other can) and form into cakes. Pan fry with oil at medium high heat till golden on both sides. Combine coleslaw ingredients. Serve with clam cakes. Optional: serve with lemon wedges.

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

Brown Rice Penne w/ Spinach and Mushrooms

Our local store has recently expanded their bulk foods section adding 3 gluten-free pastas. I thought I would give the brown rice penne a try so I created a simple entree to check it out. This recipe is lower in fat, gluten-free, dairy-free, diabetic friendly, and vegan.

PRINT Brown Rice Penne with Spinach and Mushrooms Recipe from MS Word

Brown Rice Penne with Spinach and Mushrooms

Yield: 4 generous servings

5 cups cooked brown rice penne
4 cups organic baby spinach leaves
3 cups Crimini mushrooms sliced
5 cloves fresh garlic chopped
6-8 leaves of fresh basil chiffonade
1 ½ tablespoons extra virgin olive oil

½ teaspoon salt
Fresh cracked black pepper to taste

Cook brown rice penne al dente drain, rinse and set aside. Heat olive oil in a wok or large heavy bottom sauce pan. Add garlic, and mushrooms sauté one minute then add spinach, basil, penne and seasonings. Cook till spinach is done (about 30 seconds) stirring constantly to coat penne.
Portion and serve.

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

Easy Chicken Korma (Paleo Version)

Here is a modified version of my easy chicken korma which I made last night and served with sauteed kale and leeks. It was divine. The spices dance in your mouth with layers of complexity and the coconut milk and almonds make it creamy.

PRINT Easy Chicken Korma (Paleo Version) from MS Word

Easy Chicken Korma (Paleo Version)


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 can light coconut milk
1 cup almonds
1 tablespoon raw honey (optional)
Sea salt (optional)
3 teaspoons hot Hungarian paprika
2 teaspoon sweet (mild) paprika
2 teaspoons grape seed oil or ghee
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.

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

Tuscan Herbed Chicken

Inspired by the flavors of Tuscany with olive oil, fresh herbs, wine and garlic, my recipe is simple, rustic and full of flavor. The marinade just takes minutes to prepare. Chiffonade is a French word meaning ‘rags’. As a cutting technique, the fresh herbs are rolled then cut into fine ribbons. This recipe is gluten-free and diabetic friendly.

PRINT Tuscan Herbed Chicken Recipe from MS Word

Tuscan Herbed Chicken

Yield: 4 servings

8 boneless, skinless chicken thighs

Marinade:
2/3 cup extra virgin olive oil
2/3 cup chardonnay wine
3 tablespoons fresh basil (chiffonade)
2 tablespoons fresh sage (chiffonade)
5 cloves of garlic minced
1 1/2 teaspoons sea salt
1 teaspoon paprika
1/4 teaspoon fresh ground black pepper

Garnish:
3 ounces mixed (red, yellow and orange) mini sweet peppers

Mix marinade ingredients in a large bowl. Add chicken. Marinate for 1-2 hours.
Place in a baking pan and add mixed peppers. Preheat oven to 350° F. and cook for 20 minutes or till internal temp reaches 155°.
Portion: 2 thighs per serving.

Serving suggestion: Serve with a salad and pasta or a pilaf.
©2010 Aron David Bradley
http://www.boomercuisine.com

20 Minute Minestrone

As fall approaches I find the hearty goodness of soups and stews beckoning. My variation of a classic minestrone is super quick and easy to prepare and is very substantial nutritionally yet tastes like you spent hours preparing it. I have omitted the traditional pasta which if you omit the cheese provides complete protein in favor of allowing you the option of adding whole grain bread or gluten-free bread or pasta if you desire. Or you may simply add cut corn or quinoa or cooked brown rice to the soup and your complete amino acid balance is there. This minestrone is low-fat, high fiber, diabetic friendly and gluten-free.

PRINT 20 Minute Minestrone Recipe from MS Word

20 Minute Minestrone

Yield: 6-8 servings

2 – 16 oz packages of Italian Blend frozen vegetables
1 – 15 oz can garbanzo beans
1 – 15 oz can light or dark red kidney beans
1 – 15 oz can diced tomatoes
1 ½ cups fresh or thawed frozen spinach
1 ½ cups fresh zucchini quartered lengthwise, sliced
1 ½ cups water
1 cup red wine (Burgundy, Merlot, Chianti)
1 ½ tablespoons Kosher or sea salt
1 tablespoon granulated garlic
1 tablespoon tomato paste
1 tablespoon sucralose, stevia equivalent or sugar
2 teaspoons Italian seasoning

4 – oz Asiago, Romano, or Parmesan cheese grated

Place all ingredients in heavy bottom saucepan, soup or stock pot. Bring to a boil stirring frequently. Reduce heat to medium and cook 15 minutes. Portion into soup bowls and grate
Asiago or Romano or Parmesan cheese on each serving.

© 2010 Aron David Bradley
http://www.boomercuisine.com

Meatless Tamale Pie

I love tamales but often find them disappointing. Usually there is way too much masa and the meat is greasy and too spicy or downright bland. This is a quick and easy recipe full of flavor and nutrition. You can vary the filling ingredients by adding your own touches like mushrooms, carrots, sweet peppers etc. This tamale pie is gluten-free and low in fat.
PRINT Meatless Tamale Pie from MS Word

Meatless Tamale Pie

Yield: 6 servings

Masa dough:
3 cups of water
2 ½ cups instant corn masa flour
2 teaspoons canola oil
2 teaspoons salt
1 teaspoon granulated garlic

Filling:
3 cups medium diced zucchini
2 ¾ cups vegetarian chili lime refried beans
2 ¾ cups of cut corn
2 cups medium diced Roma tomatoes
1 cup chopped yellow onion
1 cup pitted black olives
½ cup fat-free shredded cheddar cheese
½ cup masa flour
3 tablespoons chopped cilantro
1 tablespoon California (mild) chili powder
2 teaspoon ground cumin
2 teaspoons salt
2 teaspoons sucralose, stevia or sugar
2 teaspoons E.V.O.O. (extra virgin olive oil)

1. Heat water, canola oil salt and granulated garlic in a saucepan till it comes to a boil.
Remove from heat and stir in corn masa with a balloon whip forming a dough. In a covered casserole dish or Dutch oven, press dough into the bottom and sides. Dough should be about ¼ inch thick all around.
2. In a heated sauté pan or wok, sauté the filling ingredients and seasonings except the masa flour, shredded cheese and half of the olives stirring frequently. Cook for 4 minutes then add masa flour to help thicken the filling. Cook an additional minute then pour into the crust. Top with the shredded fat-free Cheddar and the other half of the olives.
3. Cover casserole or Dutch oven and place in a pre-heated 325 degree oven and bake for 10 minutes. Serve

c.2010 Aron David Bradley
http://www.boomercuisine.com