Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Summer Tuna Wasabi Salad

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This is an easy & quick and a spectacular salad. Great for lunch or summer dinner with a glass of chilled white wine.

Summer Tuna Wasabi Salad

Ingredients

  • 2 tuna steaks – about 3/4 lb
  • 1 cup chopped celery
  • 1/4 cup chopped radish
  • 1 cup chopped English cucumber
  • 3 scallions – white and green parts chopped
  • 5 to 6 mini heirloom tomatoes (cut in half)
  • 1 tablespoon olive oil
  • 2 sheets of Nori (sea vegetable) cut into strips
  • 1 1/2 teaspoon wasabi paste*
  • 4 tablespoons wasabi mayo **
  • 1/4 cup and 1 tablespoon tamari (separated)
  • salt and pepper
  • butter lettuce to serve the salad on***

Takes

Instructions

  1. Heat the tablespoon of olive oil in cast iron skillet, salt and pepper both sides of the tuna steaks, add to heated oil and cook on side 1 for about 6 minutes, flip tuna add the 1/4 cup of tamari cook for another 6 minutes (note: this will give you tuna steaks that are a bit rare in the center – if you want them more well done just cook each side a few minutes longer). When tuna steaks are done set aside to cool. When tuna has cooled enough to touch cut into bite size pieces.
  2. In a large bowl add the chopped veggies (celery, radish, cuke, tomatoes, scallions) and Nori strips. Add the wasabi mayo, wasabi past and 1 tablespoon of tamari. Add the cut up tuna steak to bowl and mix.

Notes

  1. *wasabi paste: comes in a tube (like tomato paste). Also you can adjust the heat level by adding more or less wasabi paste according to your taste buds. I found the wasabi paste on Amazon.com
  2. **wasabi mayo: this is mayo has wasabi already in it. I have found that the wasabi might taste strong when the may is first added, however, the flavor rapidly goes away and therefore the paste is necessary to keep the flavor vibrant.
  3. ***I served this salad on butter lettuce but feel free to use any kind you like or even serve it on room temperature rice.

Pork Chops with Quinoa & Peas

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Juicy pork chops made easy with a tasty side dish of quinoa and peas.

Pork Chops with Quinoa & Peas

for the pork chops:

  • 2 bone in 1/2 inch thick pork chops

    • Ingredients

    • 1 lb chicken tenders (breast meat) – cut into bite size pieces
    • ¾ cup cornstarch
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon granulated garlic
    • ¼ teaspoon cayenne pepper
    • 1 cup canola/vegetable oil

    Takes

    for the pork chops:

    1. 2 bone in 1/2 inch thick pork chops

    for the pork chop rub:

    • 1 teaspoon ground garlic
    • 1/2 teaspoon dried basil
    • 3 teaspoon chopped fresh thyme
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 to 4 tablespoons olive oil

    Takes

    Instructions

    1. combine all the rub ingredients in a large Ziploc bag and add the pork chops. Massage the rub into the pork chops and let marinate on the counter for about 15 to 20 minutes.
    2. to cook the pork chops:
    3. preheat oven to 350 degrees
    4. heat 1 tablespoon of olive oil into a cast iron skillet, add the pork chops and brown on both sides (about 3 minutes on each side)
    5. Place the skillet into the pre-heated oven and bake for about 20 to 25 minutes. Remove from oven and let rest for about 7 to 10 minutes.

    Ingredients for the quinoa:

    • 1 cup quinoa
    • 2 medium shallots – finely chopped
    • 3 cloves of garlic – finely chopped
    • 2 tablespoons olive oil
    • 2 cups of vegetable broth
    • 2 cups of peas (these can be fresh peas that you have cooked or frozen that you have thawed)
    • 1/2 teaspoon lemon zest
    • 1 teaspoon lemon juice
    • 1 tablespoon butter
    • salt to taste

    Takes

    to cook the quinoa:

    1. heat the olive oil in the sauce pan, add the chopped shallots and garlic and saute for about 3 minutes on medium heat. Add quinoa to pot with the veggie broth, increase heat to high until the mixtures starts to boil, reduce heat to simmer, cover and cook for about 20 minutes.
    2. After the quinoa is cooked add the lemon zest and juice, butter, peas and salt to taste. And you are ready to serve

Bacon / Leek Risotto with eggs

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This is an easy risotto to make for a brunch or even a lunch or dinner. And boy is it flavorful.

Bacon / Leek Risotto with eggs

Ingredients

  • 12 oz (1 package) Applewood Smoked Bacon – cut into lardons
  • 1 leeks – cleaned and chopped
  • 2 large shallots – chopped
  • 3 large garlic cloves – chopped
  • 2 cups Arborio Rice
  • 1 quart Vegetable Broth – heated up
  • 2 tablespoons unsalted butter
  • 1/2 cup Parm cheese
  • salt and pepper
  • eggs ** see note
  • fresh parsley for garnish (optional)

Takes

Instructions

  1. Put bacon in cold cast iron pot and put heat on high. Cook bacon until fat is rendered and the bacon is crispy (note: placing the bacon in a cold pan helps the rendering of the bacon fat without burning the bacon). Remove cooked bacon from pot and drain on paper towels.
  2. Add the chopped leeks and shallots to the bacon grease, salt and pepper to taste and saute for 5 minutes. Add chopped garlic and continue to cook for another 2 minutes.
  3. Add the Arborio rice to pan and toast on a medium heat for a few minutes.
  4. Add 3/4 cup of the heated veggie broth and deglaze the pot. Let the rice absorb the broth and repeat adding the broth about 1/2 to 3/4 cup at a time, continually stirring with a wooden spoon (found it works best for this recipe) until all the veggie broth is absorbed (about 20 minutes). The rice should be cooked to al dente (not mushy).
  5. Add the butter and parm cheese and the cooked bacon back into the pot. Combine all together. Place on serving platter and top with eggs or you can plate individually from the stove.
  6. **Note: eggs: I like poached eggs on top of the risotto, however not a fan of making them, so I find that you can bake the eggs in muffin pans at 350 for about 15 minutes fab eggs. Be sure to spray the muffin pan with cooking spray before adding the eggs to keep them from sticking.

Chipotle Lime Chicken

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Everyone is always looking for another way to cook chicken, so here is another tasty version.

Chipotle Lime Chicken

Ingredients

  • 2 quarter pieces chicken (Of course you can use any pieces of chicken you prefer)
  • 2 limes: zest and juice
  • 2 chipotle chilies – chopped
  • 3 garlic cloves – grated
  • salt and pepper – to taste

Takes

Instructions

  1. Combine the lime juice and zest, chopped chipotle chilies, grated garlic with the salt and pepper in a Ziploc bag and add the chicken quarters. Marinate for 15 to 30 minutes on the counter at room temperature.
  2. Preheat oven to 350 degrees.
  3. Heat up a cast iron skillet and cook with the skin side down for 7 to 10 minutes on high heat. Flip and cook for 3 to 5 minutes. Place skillet in the preheated oven and cook for 25 to 30 minutes.
  4. Let chicken rest for 5 minutes and then enjoy. This chicken is also good at room temperature.
  5. This is the chicken with the Versatile Yummy Potatoes…

Versatile Yummy Potatoes

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I named this dish Versatile Yummy Potatoes as there are so many ways to use these I couldn’t decide: potato salad without mayo so it is great for a gathering where the food will be set out for a while, as a hash with eggs, as a side dish (I did it as a side with a simple pork roast or my Chipotle Lime Chicken) or the leftovers a salad (not all salads need to have lettuce) base with the chicken cut up with the potatoes for an easy lunch. Or as a vegetarian dish with tofu added…

Orange Chicken with Radish & Bok Choy

Ingredients

  • 1 lb potatoes – diced (I use either the fingerlings or the bag of mixed colored potatoes)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • salt and pepper
  • 1/2 teaspoon coriander + 1/2 teaspoon coriander separated
  • 1 teaspoon cumin + 1/2 teaspoon cumin separated
  • 3 tablespoons chopped fresh cilantro + more for garnish
  • 2 limes: zested and juiced
  • 1 cup cooked edemame
  • 1 cup frozen roasted corn – defrosted
  • 2 15oz cans of black beans – drained and rinsed

Takes

Instructions

  1. In a large frying pan heat the butter and olive oil together, add diced potatoes for 7 to 10 minutes on high.
  2. Reduce heat to medium/high, add 1/2 teaspoon coriander, 1 teaspoon cumin, salt and pepper to taste and cook for about 20 to 30 minutes. Potatoes should be cooked thru and have a great color on them.
  3. Reduce the heat to simmer and add the black beans, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 3 tablespoons chopped cilantro, lime juice and zest, stir to combine well with cooked potatoes. Simmer for about 5 to 7 minutes. Add the roasted corn, edemame and heat thru – about 5 minutes. Taste and see if you need any additional salt and pepper. Garnish with chopped cilantro (how much really depends on your taste and how much you like cilantro – I like it a lot so would add about 1/4 cup).