Eggplant and Tofu Stir Fry

Eggplant is a member of the nightshade family and is closely related to the tomato and potato and is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka. The oyster mushrooms and eggplant with the crunchy carrots provide some great textures in this stir fry. You can use regular or Japanese eggplant. I suggest that it be served over rice for a complete meal in minutes.This recipe is heart healthy, gluten-free and diabetic friendly.

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Eggplant and Tofu Stir Fry

Yield: 4 servings

1- 12 oz. pkg. extra firm tofu diced
2 cups eggplant diced
1 cup oyster mushrooms
.5 cup carrot bias cut
.25 cup fish sauce
.25 cup sucralose
.25 cup water
2 tablespoons sweet red pepper julienne
2 tablespoons cornstarch
1.5 tablespoons canola oil
1 tablespoon garlic chopped

Cut oyster mushrooms from their base but leave whole. Dice eggplant, tofu, slice carrots, chop garlic, julienne red pepper then dust all with the cornstarch. Heat a wok or large sauté pan with the canola oil and stir fry for 2 minutes. Add fish sauce, water and sucralose, stir fry another minute and serve.
Serving suggestion: Serve over rice.

© 2011 Aron David Bradley

Miso Soup

This Japanese soup is so simple yet sublime and my kind of light, yet satisfying comfort food. It takes just minutes to prepare and is very nourishing. Miso is a fermented soybean paste. I prefer organic brown rice miso paste but any miso paste will work. I also avoid MSG so I shop Asian markets to find no-MSG Dashi Katsuo (Dashi no moto: instant powdered soup stock made with dried bonito tuna flakes (katsuobushi) and kombu).

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Miso Soup

Yield: 2 servings

4 cups of boiling water
4 tablespoons brown rice or organic white miso paste
2 slices of firm tofu cubed
2 packets of Dashi Katsuo (MSG free Bonito powder)
1 green onion chopped

Place miso and instant dashi soup mix in each bowl. Add about ½ cup of boiling water and dissolve the paste. Add remaining water, tofu and green onions. Stir and serve.

© 2010 Aron David Bradley

Shrimp Creole

Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) which is a melting pot cuisine that blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, and African influences.This is a flavorful and piquant recipe that is easy to prepare and is gluten-free and low in fat.

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Shrimp Creole

Yield: 4-6 servings

1.5 lbs.41-50 peeled and deveined shrimp (tail on)
12 oz. low fat chicken Andouille sausage sliced
2 – 14.5 oz. cans of diced tomatoes drain one can
2 cups brown long grain or basmati rice
1.5 cups chopped celery
1 yellow bell pepper diced
1 green bell pepper diced
1 small yellow onion diced
1 tablespoon sucralose or sugar
1 tablespoon hot chili powder
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon leaf thyme
1 teaspoon old bay seasoning
1 teaspoon poultry seasoning
.5 teaspoon ground cloves

Start rice in a rice steamer with 4.5 cups water and 1 teaspoon salt. Sauté all vegetables and sausage in a wok or sauté pan on high heat for 1 minute. Add tomatoes and seasonings reduce to medium heat and cook uncovered for 10 minutes stirring frequently. Add shrimp and cook another 1-2 minutes until shrimp is done. Do not overcook the shrimp. Serve over cooked rice.

© 2011 Aron David Bradley

Yummy Scones

Scones are a variation of soda bread and perfect with tea or coffee and are great warm or cold. They are best when served right out of the oven but will last a day or two cooled and placed in a resealable bag. You can vary the sweet or savoriness and dried fruit choices to your preference. These are not gluten-free but are whole grain, saturated fat-free and delicious. PRINT Yummy Scones recipe from MS Word

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Yummy Scones Recipe

Yield: 8 servings

3 cups whole wheat pastry flour
1 cup 1% buttermilk
2/3 cup mixed dried fruit
1/3 cup sucralose
1/3 cup canola oil
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon lime zest

Pre-heat oven to 425 degrees. Mix flour, sucralose, baking soda, baking powder and salt in a large mixing bowl. Add canola oil and stir with a balloon whip till mixture is like a coarse meal. Make a depression in the center of the mix and add buttermilk, chopped fruit and lime zest. Mix and knead mixture briefly to form the dough. Turn out onto a lightly floured surface and pat into a round shape 1 ½ inches thick. Cut in half then into 4 wedges each side .Place on a parchment covered or pan sprayed baking sheet. Utilizing the buttermilk residue in your measuring cup, and a pastry brush, coat the tops of the scones with buttermilk. Cook for 20 minutes. Serve.

©2011 Aron David Bradley