Polenta with Pesto and Vegetable Medley

This is another quick-to-fix dish that has lots of color, flavor and taste and great for a meatless Monday meal. I’m using the polenta tube that you can find pre-cooked in stores. Just heat and serve. The vegetable medley is an easy stir fry. This is vegetarian, gluten-free, low-fat, diabetic friendly and delicious!

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Polenta with Pesto and Vegetable Medley

Yield: 3-4 servings

1 tube pre-cooked polenta
6 tablespoons basil pesto
2 tablespoons Romano or Parmesan cheese
MEDLEY:
½ yellow onion julienne
1 large zucchini sliced
1 bunch broccolini
4 oz. multi colored carrots matchstick
8 oz. Crimini mushrooms sliced
5 cloves of garlic chopped
2 teaspoons olive oil
Salt and pepper to taste

Clean and slice mushrooms and prep the onion, garlic, zucchini, carrots (if not purchased as matchstick) and chop the broccolini. Sauté all in a wok with olive oil. Add salt and pepper to taste. Slice polenta into half inch slices and steam or microwave to heat. Spoon pesto and sprinkle with cheese as pictured. Serve.

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

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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

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

Baba Ghanoush

Baba Ghanoush is a wonderful, creamy dip that can serve as and appetizer or main dish with chilled vegetables and is a snap to prepare. This hails from the middle east but variations can be found in numerous cultures.You can also grill the eggplant for more flavor. You can make it spicy with chilies or harissa or keep it mild if you prefer.

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Baba Ghanoush

Baba Ghanoush

Yield: 4-6 servings

2 large eggplants
1/3 cup sesame tahini
1/3 cup extra virgin olive oil
5-6 cloves of fresh garlic
Juice and zest of 1 lime or lemon
½ bunch flat leaf parsley or cilantro (I prefer cilantro)
2 teaspoons kosher salt or to taste
2 teaspoons cumin
*OPTIONAL:
Chili flakes or fresh chilies

Remove stems and cut eggplant lengthwise, drizzle with some of the olive oil and place on a cookie sheet to bake. Bake at 350° for about 20 minutes or till eggplant is soft. Cool eggplant and scoop out the flesh leaving the skin and place in a blender or bowl if you have an immersion blender. Add remaining ingredients and puree till smooth. Gluten-free: Serve with corn tortilla chips or rice cakes. Traditional: serve with flatbread.

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

Butternut Squash & Carrot Soup

This is super easy to prepare and is very healthy and yummy. The cardamom and lime really set this apart from most squash soups. This recipe is gluten-free, vegan, dairy free and diabetic friendly and is loaded with beta carotene.
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Butternut Squash & Carrot Soup

Yield: 4-5 servings

1 large butternut squash
3 cups unsweetened coconut milk (in the dairy section)
2 cups carrot juice
2 tablespoons lime juice
2 teaspoons salt
2 teaspoons cardamom
1 teaspoon cumin
1 teaspoon olive oil

Peel and de-seed the butternut squash, rub with olive oil and place on a cookie sheet. Bake for about 1 hour at 275◦ or until tender. Add the remaining ingredients and puree. Pour into a heavy bottomed saucepan and gently heat. Serve

©2015 Aron David Bradley
http://www.boomercuisine.com

Squash ‘Noodles’ with Pistachio Pistou

Pistou  is a Provençal  sauce made from cloves of garlic, fresh basil, and olive oil. Although usually served cold, it can also garnish soups or create a delicious sauce for noodles of any kind. Like a pesto, I have added pistachios rather than pine nuts because their unique flavor enriches the pistou and goes well with the earthiness of the zucchini and the sweetness of the butternut squash. This recipe is gluten-free, diabetic friendly and far lower in carbs than any pasta dish.

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Squash ‘Noodles’ with Pistachio Pistou

Yield: 2-3 servings

‘NOODLES’:
2 zucchini
1 small butternut squash

PISTACHIO PISTOU:
1.5 cups fresh basil
5 cloves of garlic
3 tablespoons of extra virgin olive oil
20 pistachios
Salt and cracked pepper to taste

Garnish: shaved parmesan and red pepper

Make the pistou by placing the ingredients in a blender set to puree. Use a Paderno™ Turning Slicer or a mandolin to make ‘noodles’ with the squash (peel and remove seeds from the butternut squash). Add the pistou to a wok or sauté pan and add squash noodles. Use tongs to mix while cooking till all your ‘noodles’ are coated (about 2 minutes). Portion, serve and garnish with shaved parmesan.
Optional: Julienned red peppers

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

General Tso Eggplant

It appears that the popular dish general Tso Chicken was not a general’s favorite or even originated in China. It’s origin can be traced to one of two Chinese restaurants in New York in the early 70’s as a dish to introduce Hunan style cuisine to the masses although real Hunan dishes are seldom as sweet and way spicier. So General Tso is an Americanized dish with some Hunan notes. My healthy twist is that nothing is deep fried and is not as sweet as some recipes. This is a  pungent, piquant and gingery way to cook eggplant and is gluten-free and vegan.

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General Tso Eggplant

Yield: 2 generous servings


1 eggplant cut into 1 ½ inch strips
½ red onion julienne
6 large Crimini mushrooms sliced
4 tablespoons gluten-free tamari sauce
1 tablespoon coconut or olive oil
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon water
1 tablespoon seasoned rice vinegar
1 tablespoon garlic chopped
2 teaspoons ginger minced
1 teaspoon chili flakes

Dust eggplant, onions and mushrooms with cornstarch. Mix tamari, vinegar, honey, garlic, water, chili flakes and ginger and set aside. Heat a wok or sauté pan with oil. Stir fry eggplant, onion and mushrooms till they start to brown add seasoning mixture and cook another 1-2 minutes. Serve with rice.

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

Paleo Stuffing

Bread-less stuffing? Yes, it’s true and very delicious.My wife Val said “could you make me a whole roasting pan full next time?” Cauliflower is my favorite mashed potato substitute so I figured why not use it to replace the bread. Well it works like a charm. This recipe is low fat, ovo-vegetarian, paleo, diabetic friendly, low-carb and heart-healthy. You can add your own preferential additions like: apples, walnuts, sausage, oysters etc. but it is just fine as is.

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Ready to serve

 

Stuffing just before baking

Paleo Stuffing

Yield 6 servings

1 head cauliflower
3 stalks celery
1 leek
1 red pepper
4 eggs
1 tablespoon extra-virgin olive oil
1 ½ teaspoons salt
1 teaspoon poultry seasoning
4-5 leaves of fresh sage (chiffonade)
Black pepper to taste

Steam cauliflower, set aside. Wash vegetables and dice cauliflower, peppers. celery and thinly slice the leek. Sauté all veggies and seasonings in the olive oil and remove from heat. Beat the eggs and add to stuffing mixture. Bake in a greased casserole dish at 375° for 20 minutes.
Serve.

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

Honey Glazed Root Veg with Walnuts

Cooking seasonally is always preferred and this Fall/Winter side dish is a real winner. I got the walnuts and turnips at my local farmer’s market and they inspired me to pay homage to root veggies by creating this side dish that would be a welcome addition to any thanksgiving or harvest table. The beets stain the turnips and parsnips to a wonderful magenta when cooked together but if you want the separate colors, cook the beets by themselves if you feeling Martha Stewarty. this recipe is heart healthy, diabetic friendly, gluten-free vegan and Paleo.PRINT Honey Glazed Root Veg with Walnuts Recipe from MS Word

Honey Glazed Root Veg with Walnuts

yield:2-3 servings

2 parsnips
2 turnips
2 beets
2 carrots
4 oz. shelled walnuts
1 tablespoon honey
2 teaspoons coconut oil
½ teaspoon salt

Peel and battonet (French fry cut) all your root veggies. Steam 5 minutes or till firm but tender. Heat oil in a wok or sauté pan and add veggies, honey, salt and walnuts. Saute for 1-2 minutes and serve.

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