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

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

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

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

Honey Dijon Butterflied Lamb

Spring has sprung and two of my favorite things are here…Grass fed spring lamb and asparagus. Butterflying a lamb leg is easy with a boneless leg but not too difficult with a bone in leg. Find the bone and slice into the meat on top of the bone lengthwise to reveal it. Work your boning knife all around it cutting as close to the bone as possible. After you have removed it, slice into the thicker parts of the leg and spread the meat apart. Your goal is to make the meat all about the same thickness for even (and reduced) cooking time. Apply the marinade to both sides and roast (fat side up). This recipe is so tasty and cuts cooking time in half over a rolled and tied or bone in roast. Gluten-free

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Honey Dijon Butterflied Lamb

Yield: 5-8 servings

1 small grass fed spring leg of lamb

1/3 cup Dijon mustard
3 tablespoons honey
2 teaspoons kosher salt
4-5 minced garlic cloves
2 tablespoons real maple syrup
Fresh cracked black pepper to taste

Butterfly a lamb leg so it is evenly thick all across. Slather both sides with the marinade and roast at 375° till the thickest part reaches 140-145°. Let rest 20 minutes and slice across the grain and serve.

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

Prime Rib Roast

There is nothing like a grass fed prime rib roast for an elegant meal. The cost prohibits this treat from appearing on our table more than a few times a year but it is worth the wait. I prefer a simple prep, dotted with cloves of garlic, with root veg, baby potatoes and onion and a side veg. Simple but satisfying.Gluten-free.

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Prime Rib Roast

Yield: 4 servings

1-3-4 lb. grass fed boneless prime rib roast
4 carrots or parsnips peeled and cut into 1 inch pieces
2-3 lbs. baby red, fingerling or Yukon potatoes
1 onion cut into eight pieces
6-8 garlic cloves
Handful of fresh rosemary
1 tablespoon of your favorite steak rub
Drizzle of olive oil

Preheat oven to 425°.Coat the rub all sides of the roast. Using a chef’s knife to slit pockets, stuff the slits every few inches with the cloves of garlic. Add carrots, potatoes and onions to the roasting pan. Cover the roast with sprigs of rosemary, sprinkle some rub on the veggies and drizzle all with about a tablespoon or so of olive oil. Roast for 5-10 minutes to brown then turn down the oven temp to 300° and cook till internal temp at the thickest part of the roast reaches 125-130°F. Remove from oven and let the roast rest for at leat 15 minutes before carving. Serve with the roasted root veggies and your favorite side. (Asparagus pictured).

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

Quinoa Pasta Bake

Since quinoa is a complete protein, you can omit all the meat from this recipe if you choose and it will still be great. I do like my organic beef and chicken sausage in the sauce for incredible depth of flavor. This recipe is gluten-free as long as you use quinoa pasta. PS You can also add sauteed mushrooms in place of or in addition to the meat.
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Quinoa Pasta Bake

Yield: 8-10 servings

COOK: 1 lb. quinoa rotelli pasta. Drain and set aside
1 lb. grass fed ground beef
1-medium yellow onion diced
3 cloves of garlic minced
3 chicken Italian sausages sliced
1 tablespoon extra virgin olive oil
1-6 oz. can tomato paste
1 cup tomato nirvana (Boomer recipe) or moist sun dried tomatoes
1 cup red wine
1 cup shredded parmesan or asiago
1 cup shredded mozzarella
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon honey
2 teaspoons salt or to taste
And cracked black pepper to taste

Brown beef, onions, garlic, sausage in olive oil. Add remaining ingredients minus the cheeses to make a sauce. Stir into cooked rotelli pasta and mix in cheeses. Bake in a greased casserole pan 15 minutes at 350◦. Serving suggestion: Serve with kale salad (pictured).

©2015 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