Asparagus Chicken w/ Wild Mushrooms

The fall weather in Oregon is perfect for hunting wild mushrooms and one wild mushroom that is perfect for amateurs to collect since it doesn’t resemble any poisonous varieties, is the chanterelle. This dish is slightly piquant and very flavorful yet doesn’t overpower the delicate and scrumptious mushrooms. Gluten-free and diabetic friendly.

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Asparagus Chicken w/ Wild Mushrooms

Yield: 3-4 servings

1 lb. fresh asparagus cut into 2 inch lengths
1 lb. wild mushrooms (I used local chanterelles)
4 large boneless, skinless chicken thighs diced 3/4 inch
8 oz yellow onion julienne
3 oz baby carrots
½ yellow bell pepper julienne
½ red bell pepper julienne
3 tablespoons fish sauce
1 tablespoon sucralose or stevia equivalent
2 teaspoons sambal chile paste
2 teaspoons Bragg’s Liquid Amino™* seasoning
1 tablespoon cornstarch
1 tablespoon canola oil
5 cloves garlic finely chopped

Heat canola oil in a wok, add chicken and onions and Bragg’s seasoning *(if you are not gluten intolerant you can use soy sauce) sauté till chicken is nearly done and add remaining ingredients minus the cornstarch. Sauté for 3 minutes always bringing the bottom wok food to the top to cook evenly. The mushrooms will add a lot of juice while cooking so drain most of the excess liquid then add the cornstarch and cook on high another 30 seconds to thicken sauce. Serve.

© 2010 Aron David Bradley

This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported

”Cantharellus cibarius” Chanterelle photo taken by User:Strobilomyces in a French wood on 31st October 2004


Orange Cranberry Sauce

This so easy you’ll never go back to canned cranberry sauce again. The orange is a perfect compliment to the tart berries. Whole cranberries have moderate levels of vitamin C, dietary fiber and manganese, as well as a balanced profile of other essential micronutrients. Cranberries are a source of polyphenol antioxidants, phytochemicals which are being researched for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents. This recipe is gluten-free, diabetic friendly and totally delicious.

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Orange Cranberry Sauce

Yield: 8-10 servings

1 bag (12 oz) fresh cranberries
1 cup honey
½ cup water
1 orange juice and zest the peel
½ teaspoon salt

Place all ingredients in a heavy sauce pan on high heat and bring to a boil. Reduce heat and cook for 2-3 minutes on medium heat stirring frequently. Transfer to a serving bowl. Chill, serve

© 2010 Aron David Bradley

Autumn Vegetable Medley

This makes a great side dish for those Holiday feasts approaching. Colorful, full of flavor and nutrition this should be a welcome addition at a time of the year we tend to load our tables with starches, sweets and proteins in abundance. Remember small portions is the best way to not overindulge on holiday meals. Low fat, soluable fiber, cruciferous and antioxidant rich this recipe is also gluten-free.

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Autumn Vegetable Medley

Yield: 4 servings

10 oz (about 10 each) Brussels sprouts trim bottoms and quarter
7 oz red cabbage (quarter head) cut into strips
6 oz yellow onion (half a large) julienne
3 oz baby carrots
4 cloves of garlic chopped
1 apple (any local semi tart variety) cut into slices
1 tablespoon honey
2 teaspoons Kosher salt
1 teaspoon ground cardamom
1 teaspoon E.V.O.O.

Heat oil in a wok or heavy saucepan. Add onions and garlic and sweat them. Add remaining ingredients and sauté for 5-7 minutes till vegetables are tender but still have a crunch to them.

© 2010 Aron David Bradley

Eggplant Provolone

I know what you’re thinking “did he mean Parmesan and got his Italian cheeses mixed up” No, I did mean Provolone. Eggplant is such a subtle and delicate fruit (that’s right, it’s not a vegetable) that I find the sharpness of Parmesan too overpowering and the eggplant tends to get lost in the mélange. This recipe features two other great recipes as well. My Gluten-Free Oven Fry Breading and my 10 Minute Marinara. This recipe is lower in fat, gluten-free and diabetic friendly.

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Eggplant Provolone

Yield: 3 servings

1 medium eggplant
1 teaspoon Kosher salt
1 package (10 slices) reduced fat Provolone cheese

Gluten-Free Oven Fry Breading:
6 cups Rice Chex™ cereal
1 cup Egg Beaters™ or equivalent
1/4 cup canola oil
1 teaspoon granulated garlic
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt

10 Minute Marinara:
1-15 oz can diced tomatoes w/ peppers and onions
1-12 oz can tomato paste
1.5 cups water
1 cup red wine
4 cloves garlic minced
10 fresh basil leaves (chiffonade)
1 tablespoon sucralose, sugar or stevia equivalent
2 teaspoons salt
1 teaspoon oregano
1 teaspoon E.V.O.O.

Slice eggplant into ½ inch slices, sprinkle both sides lightly with Kosher salt and set skin sides down in a colander for 30 minutes to sweat. This is to remove any bitterness and excess moisture from the eggplant. Pulse cereal in a blender till pulverized, add seasonings and oil and pulse to create oven fry breading. After 30 minutes, lay eggplant slices on a paper towel and cover with another towel and pat dry. Dip slices in Egg Beaters™ and then coat with breading mix and place slices on a pan sprayed cookie sheet in a 400° oven and cook for 30 minutes. Marinara: Sauté garlic in E.V.O.O. for 10 seconds in a heavy 2 quart saucepan, add the remaining marinara ingredients, mix thoroughly with a balloon whip, cover pot and reduce heat to medium. Cook for 8 minutes stirring frequently.
Assemble on plates as shown with sauce/eggplant/sauce/Provolone x3 for each serving.
© 2010 Aron David Bradley

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.

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Tuscan Herbed Chicken

Yield: 4 servings

8 boneless, skinless chicken thighs

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

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

13 Bean Soup

As winter begins to set in there is nothing more satisfying than a steaming bowl of hearty soup to take the chill off. This is a great time saver since the prep is only about 5 minutes and it cooks in a crock pot. To provide complete protein, serve with bread or brown rice or corn to complete the amino acid balance. Virtually fat free, gluten-free, diabetic friendly, high in fiber, iron, calcium, potassium and protein.

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13 Bean Soup

Yield: 6 servings

8 cups water
2 cups 13 bean soup blend
8 oz celery diced
6 oz baby carrots
6 oz chopped onions
½ cup Braggs Liquid Amino™ seasoning
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon ground cumin
1 teaspoon curry powder

Place all the above ingredients in a crock pot and cook on high for 5-6 hours. Stir and serve.
©2010 Aron David Bradley

Cream of Mushroom Medley Soup

This soup is easy to prepare and has such a wonderful complexity of flavors that you’ll never go back to canned  mushroom soup again. I highly recommend the optional white truffle oil since it adds so much to this humble soup you’ll feel like royalty when you eat it. This soup is lower in fat and has complete protein. If you use tapioca flour instead of wheat it will also be gluten-free.

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Cream of Mushroom Medley Soup

Yield: 3 – 2 cup servings

40 fluid oz. (5 cups) 1 % organic milk
14 oz. (12 each) Crimini mushrooms
6 oz. (3 clusters) Oyster mushrooms
5 oz. (1 large) Portobello mushroom
4 oz. (14 each) fresh Shitake mushrooms
1 fluid oz. (2 tablespoons) canola oil
4 fluid oz. (1/2 cup) Madeira or Sherry wine
2.5 oz. (1/2 cup) unbleached wheat flour
.5 oz. (4 each) cloves garlic minced
.5 oz (1 tablespoon) Kosher salt
Optional: 6 drops white truffle oil

Remove gills from Portobello mushroom with a spoon. Chop or slice all mushrooms after cleaning and mince garlic. Sauté mushrooms, salt and garlic in a heavy 6 quart saucepan with the canola oil stirring constantly for 7 minutes. Add flour and sauté 1 more minute. Deglaze pan with Madeira or Sherry reduce to medium high heat and add milk and continue stirring to keep the bottom from scorching. When it come up to a boil remove from heat, portion and serve. For added flavor add 2 drops each serving of white truffle oil.

©2010 Aron David Bradley

Thai Green Curry

This is a wonderfully piquant and very flavorful recipe that will fill your kitchen with a heavenly aroma as you prepare it. Kaffir lime leaves, shrimp paste, Thai green curry paste and Thai eggplant can usually be found at an Asian import market especially at Southeast Asian or Vietnamese markets. Although this recipe has many ingredients it is quite easy to prepare. Gluten-free, diabetic friendly with .5 cup brown rice.

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Thai Green Curry

Yield: 6 servings

1 lb 12 oz. boneless, skinless chicken thighs cut into 1.5 inch cubes
1 – 14 oz. can lite coconut milk
15 oz. red potatoes sliced .5 inch thick
12 oz. Thai eggplant quartered
10 oz. carrots .25 inch thick bias cut
9 oz. fresh pineapple cut into 1.5 inch cubes
7 oz. sweet red pepper cut into 1.5 inch squares
7 oz. green bell pepper
2 oz. fish sauce
2 oz. shallots
1 oz. fresh basil
1 oz. Thai green curry paste
.5 oz. shrimp paste
.5 oz. canola oil
.5 oz. water
.5 oz cornstarch
.25 oz. sea salt
.25 oz. cilantro
.25 oz. kaffir lime leaves
.25 oz. fresh parsley

Place kaffir lime leaves, basil, cilantro, parsley, green bell pepper, shrimp paste, fish sauce, lite coconut milk, and Thai green curry paste in a blender and puree for 30 seconds. Sauté chicken and pineapple in canola oil and sea salt in a 6 quart heavy saucepan for 1 minute. Add blender contents and carrots, potatoes, red peppers and Thai eggplant and bring to a boil. Boil curry covered for 1 minute , reduce heat to medium and simmer for 15 minutes uncovered stirring occasionally to make sure vegetables are submerged. Add cornstarch dissolved in water to thicken and serve.
Serving suggestion: Serve (as pictured) over brown jasmine rice.

© 2010 Aron David Bradley