Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Chicken, Lentil & Greens Soup

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This soup is healthy, nutritious, filling and just so very flavorful.

Chicken, Lentil & Greens Soup

Ingredients

  • 6 boneless, skinless chicken thighs – cut into bite size pieces
  • 1 sweet yellow onion – diced
  • 2 medium shallots – diced
  • 2 garlic cloves – finely minced
  • 2 quarts low sodium vegetable stock
  • 1 1lb bag mixed greens: mustard / turnip / collards / spinach mix
  • 1 9oz bag snow peas – stings removed and cut into 1/2 inch pieces
  • 1/2 cup green lentils
  • 1 15oz can garbanzo beans – drained and rinsed
  • salt and pepper
  • 3 to 4 tablespoons olive oil
  1. In a dutch oven heat the olive oil. Salt and pepper the chicken pieces, add to hot oil, sauté for 10 to 15 minutes (so chicken get color but it is not cooked completely).
  2. Remove chicken from pot, add onions and shallots, salt and pepper and cook for 3 minutes.
  3. Add the minced garlic and cook for 1 additional minute. Add 1/2 cup of the vegetable broth to deglaze the pot.
  4. Add the balance of 1 of the quarts of vegetable broth and sautéed chicken and simmer for 30 minutes.
  5. Add the 2nd quart of vegetable broth, garbanzo beans and greens. Stir the mixture to combine and simmer for about 15 minutes to wilt the greens.
  6. Taste the soup to see if you need to add salt and pepper.

Heirloom Tomatoes and Seafood Platter

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This is a quick and light dinner for a hot summer night, weekend brunch or lunch. Tasty way to use up the fresh heirloom that are in abundance right now. As I don’t know how many you are feeding I am not going to tell you how much to buy and of course you can change up the fish to your favorites.

Heirloom Tomatoes and Seafood Platter

Ingredients

  • heirloom tomatoes (I used various colors because I thought it looked pretty)
  • fresh shrimp
  • halibut
  • salmon (left the skin on but that is your option)
  • lemons
  • salt and pepper
  • thyme, garlic flavored olive oil

Instructions

  1. Cut the tomatoes in slices.
  2. Season the fish with salt and pepper and cook in the flavored olive oil.
  3. Squeeze cooked fish with lemon.
  4. Add the fish to the platter of tomatoes, add some lemon slices and you are ready to serve.

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.

Grilled Romaine & Shrimp Salad

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A light refreshing salad that only takes minutes to make.

Grilled Romaine & Shrimp Salad

Ingredients

  • 1 head of Romaine lettuce: washed, dried and cut in 1/2 lengthwise
  • 8 med/large shrimp: shelled and deveined
  • 1/4 teaspoon paprika
  • salt
  • pepper
  • olive oil

Takes

Instructions

  1. **I serve this with my roasted tomato dressing (recipe on blog site)
  2. Heat grill pan on stove top. Put about 1 tablespoon of olive oil on the grill pan to heat up. Sprinkle the romaine with some olive oil (about a teaspoon on each side). Place the lettuce on the heated grill and grill for 3 to 5 minutes on both sides.
  3. While Romaine is grilling season the shrimp with salt and pepper to taste and the paprika.
  4. Remove grilled Romaine to plate.
  5. Add another teaspoon or so of olive oil if you think you need it. Grill the shrimp until opaque – about 3 to 4 minutes on each side. Put the shrimp on each of the halves of grilled Romaine. You can serve this with or without dressing, I served it with my Roasted Tomato Dressing and got rave reviews.

Chorizo Stuffed Mini Peppers

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A great game day snack that you can actually sneak greens into that is also crunchy and cheesy.

Chorizo Stuffed Mini Peppers

Ingredients

  • 1- chorizo sausage – casing removed (you could use a spicy chicken sausage if you don’t want chorizo)
  • 1 package of mini peppers – seeded and cut in half
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 medium shallot – finely chopped
  • 1 1/2 cups mixed greens (or just spinach if you prefer)
  • 1 tablespoon olive oil
  • salt

Takes

Instructions

  1. In a large frying pan heat the olive oil…add the chorizo meat, crumble the sausage while it is cooking and cook thoroughly. Remove from pan and set aside to drain.
  2. Into the same pan that the chorizo was cooked in saute the chopped shallot, add salt, for about 3 minutes. Add the greens to pan and wilt down. Remove shallots and greens to drain.

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