Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Ooey Gooey Spicy Mac and Cheese

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I know that everyone is into posting healthy meals to start the New Year off on a healthy note, but you might be looking for that delicious creamy mac and cheese that has a kick to it.  It is easy to make and does not require any baking.

Ooey Gooey Spicy Mac and Cheese

Ingredients:

  • 3 to 4 tablespoons olive oil
  • 1 tablespoon butter
  • 1 garlic clove – whole
  • 1 cup finely chopped onion
  • salt and pepper
  • 1/2 cup Pamela’s Gluten Free flour
  • 1 cup plain unsweetened almond milk + 1/2 cup
  • 2 cups shredded pepper jack cheese
  • 2 cups shredded light mozzarella
  • 12 oz sharp yellow cheddar
  • 1 1/2 teaspoon white pepper
  • salt
  • 1 16oz bag brown rice penne (or any macaroni you want) cooked to just al dente
  • 2 cups of pasta water reserved – to be added 1/2 cup at a time
  1. In a large dutch oven heat the olive oil and butter with the whole garlic clove. Add the chopped onion, salt and pepper and saute for 5 to 7 minutes. Remove the garlic clove. Add the flour and 1 cup of the almond milk to create a roux, cook for about 3 to 5 minutes. Add the cheeses, white pepper, salt to taste. Add the 1/2 cup of almond milk and 1/2 cup of the pasta water at a time until the sauce is the ooey gooey consistency you like. Simmer all the ingredients together until cheese is all melted and hot.

Stuffed Pork Roast

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Looking for an easy one pan meal to make this weekend, try this stuff pork tenderloin and enjoy a tasty meal.

Stuffed Pork Roast

Ingredients:

to roast: Preheat oven to 350 **

  • 1 – 1 1/2 lb pork tenderloin
  • 1 lb potato melody (small potatoes in various colors) or baby Yukons
  • 1- 10oz bag baby spinach
  • 1 small shallot – finely diced
  • 1/2 yellow roasted pepper – finely diced
  • 1/2 orange roasted pepper – finely diced
  • 2 garlic cloves – finely diced
  • 3 tablespoons fresh thyme- finely chopped
  • 3 tablespoons course grain Dijon mustard
  • salt and pepper
  • 2 tablespoons olive oil + additional 2 tablespoons olive oil
  • cooking twine
  1. Pre-heat oven to 350 degrees.
  2. Add 2 tablespoons olive oil to pan, add the spinach to the heated oil, add salt and wilt down, while the spinach is wilting add the garlic and fresh thyme to mixture. Remove wilted spinach from skillet, add the additional 2 tablespoons of olive oil and heat. When oil is hot add the potatoes, salt & pepper and saute at med-hi heat, turning frequently as to not burn.
  3. While potatoes are cooking butterfly the pork loin and lay flat, salt and pepper both sides of the pork, add the wilted spinach with the roasted peppers and mustard to the center of the roast and roll up. Tie the stuffed pork with the kitchen twine so it will stay together as a solid log. Add the stuffed pork to the skillet with the potatoes and brown on all sides (a few minutes on each side). When meat is browned transfer the pan to a 350 degree preheated oven and bake for 30 to 35 minutes.
  4. Let rest for about ten minutes, remove twine, slice and serve.

Chicken Red Lentil Curry

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Hope you enjoy this Chicken Red Lentil Curry that has cauliflower and potatoes. I got raves when I served it.

Chicken Red Lentil Curry

Ingredients:

to roast: Preheat oven to 350 **

  • 6 to 8 chicken thighs
  • 1 whole cauliflower – cut into bite size pieces
  • 1 bag teeny tiny potatoes
  • salt
  • pepper
  • tumeric
  • garlic powder
  • olive oil
  1. Salt, pepper and garlic powder both sides of the chicken thighs. Bake for 35 minutes on a baking sheet
  2. On a second baking sheet, place the cauliflower and potatoes, salt, pepper, turmeric, and coat with olive oil. Bake for 25 minutes.

additional ingredients to make the curry:

  • 1 medium yellow onion – finely diced
  • 2 leeks – slices, washed and drained
  • 5 garlic cloves – finely chopped
  • 1 – 2″ piece of ginger – whole
  • 1 – 1lb bag red lentils
  • 3 teaspoon curry powder
  • 2 bay leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 2 quarts vegetable broth (low sodium)
  • 1-6 oz bag baby spinach
  • olive oil
  • salt and pepper
  1. In a large dutch oven heat 3 to 4 tablespoons of olive oil, add the onion and leeks with salt and pepper and saute for 7 to 10 minutes. Add the garlic and saute for another minute or two.
  2. Add the ginger, lentils, curry powder, bay leaves, paprika, cayenne and 1 quart of vegetable broth and simmer for 20 to 25 minutes. Add the roasted chicken and vegetables, bag of spinach and 2nd quart of vegetable broth and simmer for an additional 20 to 25 minutes.
  3. Remove the bay leaves and ginger piece and you are ready to serve.
  4. ** I roast the chicken, cauliflower and potatoes to add extra flavor to the curry.

Seafood Soup with Orzo

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Everyone loves a good soup when the evenings are getting a bit brisk…this is one that if you like seafood you will enjoy this soup.

Seafood Soup with Orzo

Ingredients:

  • 1 large yellow onion – finely diced
  • 1 large carrot – finely diced
  • 1/2 c finely diced daikon (if you can’t find a daikon I would substitute with radishes)
  • 1 leek – cleaned and diced
  • 1 teaspoon dry basil + 1 teaspoon dry basil
  • 1 teaspoon dry thyme + 1 teaspoon dry thyme
  • 4 garlic cloves – finely chopped
  • 12 oz Delallo gluten free orzo
  • 1/2 lb fresh squid (body cut into rounds) **
  • 1/4 lb fresh scallops – cut into quarters
  • 1 fresh rockfish fillet – cut into bite size pieces
  • 1/2 lb fresh shrimp – deveined and halved
  • 1 bay leaf
  • 1/2 cup pinot grigio
  • 1 quart vegetable broth + extra in case needed
  • 2 – 8ox bottles clam juice
  • 3 tablespoon olive oil
  • salt and pepper
  1. In dutch oven heat olive oil, add onion, carrot, daikon, garlic and leek, lightly salt and sauté for about 5 minutes. Deglaze pan with 1/2 cup wine. Add dry orzo and sauté for about 2 to 3 minutes. Add 1 teaspoon basil and thyme, 1 bottle of clam juice and vegetable broth. Cook for approx. 11 minutes.
  2. Add fish, bay leaf,additional teaspoon for basil & thyme, 2nd bottle of claim juice,decide if you need to add more stock, salt & pepper to taste and simmer for about 12 minutes.
  3. Remove bay leaf and serve.
  4. **note: you can use any combination of fish you like.

Thanksgiving Risotto: Mushroom Turkey Bacon Risotto

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I am not a huge lover of Thanksgiving day traditional food, and I am not having a large crowd, nor do I want to eat leftovers for a week so I decided to do untraditional holiday dinner. And just maybe start a new tradition. It is also a good use for your leftover turkey.

Thanksgiving Risotto: Mushroom Turkey Bacon Risotto

Ingredients:

  • 1.25 lbs turkey cutlets (or you can use your left over turkey)
  • to season: the cutlets: pepper, applewood salt (or Kosher salt if that is what you have handy), garlic powder, sweet paprika
  • 6 oz portabella mushrooms (2 large ones) – diced
  • 10 oz crimini mushrooms – sliced
  • 10 oz white mushrooms – sliced
  • 1 yellow onion – finely diced
  • 2 medium shallots – finely diced
  • 4 garlic cloves – finely diced
  • 6.5 oz fully cooked chestnuts – sliced
  • 4 slices uncured apple smoked bacon – cut into lardons
  • 2 cups Arborio rice
  • 1 quart vegetable broth
  • 1 cup white wine (I used Chardonnay)
  • 1 bay leaf
  • fresh thyme
  • 3 tablespoons olive oil + 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup grated pecorino romano and parm cheese
  • salt & pepper
  1. Add the bacon lardons to a cold dutch oven, turn heat to med/high and render the bacon. When the bacon is crisp remove to paper towel to drain.
  2. In a separate pot, heat the vegetable broth up.
  3. Add the seasoned turkey cutlets to the bacon fat and cook for 5 to 7 minutes. Remove to paper towel to drain.
  4. Add 3 tablespoons of olive oil to the bacon fat, add the onion, shallots and garlic, light salt and cook for about 3 minutes. Add the mushrooms and 1 tablespoon of the fresh thyme and sauté for about 10 minutes. When the mushrooms are cooked lightly salt and pepper.
  5. Pour the cup of wine into the pot to deglaze (best spoon to use for deglazing is a large wooden one). Add large sprig of fresh thyme and bay leaf, cook for about 5 minutes. Add the rice and cook for 3 to 5 minutes until the liquid in the pot is absorbed. Spoon the heated vegetable broth 1 soup ladle at a time to the rice mixture until absorbed, continually stirring. When all the stock is absorbed test the rice to make sure it cooked completely, if not continue to stir and cook until done. Remove the thyme spring and bay leaf.
  6. Add the two tablespoons of butter and combine. Add the pecorino/parm and combine. Add the cooked turkey back in. Salt and pepper to taste.
  7. In a small saucepan heat the remaining two tablespoons of olive oil with 3 sprigs of thyme, remove thyme and sauté the chestnuts for 1 to 2 minutes. Top the risotto with the chestnuts, bacon and chopped fresh thyme and you are ready to serve.