Boomer Cuisine

Vietnamese salad rolls are easy to make and so versatile. These are made with shrimp and avocado but vegetarians can omit the shrimp and add tempeh, baked marinated tofu or just keep it simple with avocado.
You can put anything you love in salads in these like red peppers, rice noodles, cooked asparagus, the filling is as diverse as your imagination. Be creative and have fun.
This recipe is high in fiber, diabetic friendly, gluten-free*

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Shrimp Salad Rolls w/ Peanut Sauce

Yield 1-2 servings

2 large rice spring roll wraps
2 green leaf lettuce leaves
12 cooked 31-40 per pound prawns
1 small carrot (matchstick cut or shaved with a peeler)
½ avocado
½ medium cucumber (matchstick or julienne cut)
4 sprigs cilantro
½ cup bean sprouts
12 baby spinach leaves
6-8 fresh basil leaves

Dressing: 2 teaspoons fish sauce, 1…

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Repost from 2 years ago…great summer salsa

Boomer Cuisine

This is great with chips or on grilled chicken breasts or fish!
PRINT Summer Melon Salsa recipe from MS Word

Summer Melon Salsa

Yield: 8.5 cups

4 cups seedless watermelon small diced (1/4 in. x 1/4 in.)
4 cups ripe cantaloupe small diced
1 red onion small diced
1 ½ cups chopped fresh cilantro
1/4 cup fresh or reconstituted lime juice
2 1/2 tsp Kosher salt
2-3 fresh jalapenos chopped

Combine all of the above ingredients and mix with a large spoon. Chill and serve

c. 2010 Aron David Bradley

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Mission Fig and Goat Cheese Pizza

Many stores now carry pre-made balls of pizza dough which make a large, thin crust pizza. This is a real time saver for those meals on the fly. Today’s offering marries black mission fig and goat cheese which are great on a crustini and even better on pizza dough. The fresh sage and  onions just kick it up a notch. Lately you may notice that we have been coloring outside the lines of traditional recipes. Our reasoning is to hopefully get you to be more adventurous with your food choices. Please let us know if we are succeeding!

PRINT Mission Fig & Goat Cheese Pizza Recipe from MS Word

Low Carb Lasagna

Have you ever missed a zucchini or two in the garden and they have grown to zeppelin-like proportions or been gifted some of these babies from friend’s garden? Well fret not for I have the perfect solution.Take out your mandoline or a very sharp knife and cut these into 1/8 inch thick strips lengthwise and you have the start of a fabulous lasagna that is low carb, gluten-free, and diabetic friendly. Because you are using the squash instead of pasta you also have your veggie serving built in and have avoided all that refined flour and calories. You can also make this a meatless entree by just omitting the turkey sausage in the recipe.
PRINT Low Carb Lasagna Recipe from MS Word

Low Carb Lasagna

Yield: 6-8 servings

2 very large zucchini (green or yellow)
2 lbs. reduced fat ricotta cheese
1 ¼ lbs. lean Italian seasoned turkey sausage
14 oz. reduced fat part skim mozzarella cheese
2-14 ½ oz. cans of diced tomatoes
1-12 oz. can tomato paste
8 fl. oz. Merlot or burgundy red wine
1 ½ lbs. Crimini mushrooms
5 cloves of garlic
6 sprigs fresh basil
2 oz. egg beaters or 2 eggs
1 oz. shredded parmesan or Romano cheese
2 tablespoons of sucralose or sugar
1 tablespoon Kosher salt
1 tablespoon Italian seasoning
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 ½ tablespoons extra virgin olive oil

Slice the large zucchini lengthwise on a mandolin 1/8 inch thick to use in place of pasta. (Don’t cook it). Shred mozzarella cheese, set aside. Combine ricotta, eggs, ½ teaspoon of salt, 1 teaspoon of pepper and Parmesan or Romano cheese in a bowl, set aside. Slice mushrooms, mince garlic and chop basil. In a saucepan add ½ tablespoon of olive oil, sausage (remove casings), mushrooms, garlic and sauté till sausage is cooked. Drain excess fat and add tomato products, basil 1 tablespoon kosher salt, sucralose or sugar and the wine, reduce to medium heat and cook for 15 minutes stirring frequently. Coat a large lasagna pan with 1 tablespoon of olive oil. Layer zucchini, ricotta mixture, sauce and mozzarella lasagna style. Bake in 375° oven for 20 minutes. Slice and serve.

© 2011 Aron David Bradley

Radical Radish Pod Pizza

Radish pods? You may be scratching your head at this point but this is a wonderful by product of those awesome radishes when you let them flower as part of their natural reproduction, they produce these pods that taste like a mild radish was crossed with a sugar snap pea. They are great to eat raw and in salads but in my tradition of thinking outside the (C. S. A.) box I wanted to share yet another possibility for these delicate wonders. Combined with some other summer garden staples (heirloom tomatoes, zucchini and basil and the imported treat of all natural Prosciutto di Parma, this radical pizza is a real winner!

PRINT Radical Radish Pod Pizza Recipe from MS Word

Radical Radish Pod Pizza

Yield: 2 generous servings

1 ball whole what pre-made pizza dough
1 cup radish pods
1 cup shredded mozzarella
½ cup shredded parmesan
½ cup sliced zucchini
6 thin slices of heirloom tomato (white variety pictured)
5-6 small Crimini mushrooms sliced
6-8 sprigs of fresh basil
½ oz. of julienne all natural Prosciutto di Parma
4 cloves garlic chopped
2 teaspoons extra virgin olive oil
salt and cracked pepper to taste

Work the pizza dough ball till it stretches to a nice thin crust. Add olive oil, salt and pepper, garlic, heirloom tomatoes, zucchini, mushrooms, basil and radish pods in that order. Add cheeses and distribute the Prosciutto di Parma as shown and bake in a pre-heated 500° oven for 6-8 minutes or until the bottom of the crust begins to brown. Slice and serve.

© 2012 Aron and Valerie Bradley