Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Chicken & Vegetables Biscuit Topped Pot Pie

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Nothing better than a good old fashion Chicken Pot Pie, well this is an elevated flavorful gluten free version that you will just love.

Lemon-Thyme Chicken with Carrots and Potatoes

Ingredients for roasting:

  • 6 chicken thighs
  • 1 lb carrots
  • 1 head of cauliflower
  • 6 springs of rosemary
  • 6 springs of thyme
  • salt and pepper
  • paprika
  • olive oil
  1. Preheat oven to 400. On a rimmed baking sheet place the chicken, carrots, and quartered cauliflower. Season all with salt, pepper and paprika and toss with olive oil. Place the rosemary and thyme springs under the chicken thighs. Bake in oven for 35 to 40 minutes.
  2. While the roasting is happening you get to make the rest of the pie:

for the pot pie gravy:

  • 1 large yellow onion – finely diced
  • 4 large cloves of garlic – finely minced
  • 10 oz sliced crimini mushrooms
  • 3 to 4 tablespoons olive oil
  • 1/2 cup Pamela’s Gluten Free Flour
  • 1/3 cup unsalted butter
  • 3 cups of vegetable broth – divided
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 cup frozen peas
  • 1 cup frozen roasted corn
  1. In an over proof frying pan heat the olive oil, add the onion, salt and saute for 5 to 7 minutes. Add the mushrooms to the onions and continue to cook for 5 to 6 minutes, add the chopped garlic and continue to saute for 3 more minutes.
  2. Add the butter and flour to the pan and cook for 3 to 5 minutes, add the thyme and rosemary, 2 of the cups of the vegetable broth and cook for about 10 minutes and you should have a nice thick gravy. Taste to see if you need to add any additional salt and pepper. Add the frozen vegetable to the pot.
  3. When the chicken and vegetables are done roasting cut into bit size pieces and add to gravy. Stir to combine all the ingredients. Top with biscuit dough (see below) and bake at 450 for about 20 minutes.

for the biscuits:

  1. Mix the dry ingredients together, add the butter and combine with you hands or pastry blender until the mixture looks like coarse crumbles. Add the milk, stir and combine to form the batter.

for the biscuits:

  • 2 cups Pamela’s gluten free flour http://www.pamelasproducts.com/
  • 1 tablespoon baking powder
  • 2 teaspoon Xyla http://www.xylitolusa.com/
  • 1/2 teaspoon unsalted butter
  • 1 cup of unsweetened vanilla almond milk

Focaccia Bread Horseradish Roast Beef Sandwich

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Been missing tasty bread to make a great sandwich with? Hate not having a great sandwich to eat or serve as game day food? Well your wait is over as the focaccia bread flavored with horseradish and made into a sandwich with Horseradish Roast Beef Horseradish Crusted is delish.

Focaccia Bread Horseradish Roast Beef Sandwich

Ingredients for Horseradish Focaccia Bread:

  • 1 cup warm water
  • 1 tablespoon Xyla or 1 tablespoon honey
  • 1 tablespoon active dry yeast (about 1 1/3 packets)
  • 1 1/2 cup Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon Kosher Salt
  • 1 egg
  • 2 tablespoon olive oil
  • 2 tablespoons Gold’s Horseradish
  • non stick spray
  1. Dissolve Xyla in warm water, stir in yeast and let stand until foam forms (with Xyla or honey you do not get a huge foam) about 5 minutes.
  2. While yeast is blooming in a separate bowl whisk together the flour, xanthan gum, salt.
  3. In another bowl mix the egg, olive oil, and horseradish together and then add to yeast and mix well. Add the wet mixture to the dry and combine well (it is easy to mix by hand so no need to dirty the standing mixer).
  4. Spray a 9 x 9 inch pan with cooking spray, spread the dough out, cover with plastic wrap and let sit in a warm spot for about 20 minutes
  5. Preheat oven to 400.
  6. Bake for 25 minutes, let cool in pan.

To make the sandwich

  1. Slice the focaccia in half, your choice of a lite white cheese, a lite schmear of horseradish sauce, springs greens or lettuce, tomato slices, sliced horseradish roast beef. And since it your sandwich add what you think will be good on it.

Horseradish Crusted Roast Beef

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Tasty Tri tip roasted with a horseradish crust with fingerling potatoes and carrots.

Horseradish Crusted Roast Beef

Ingredients

  • 1.5 lb (5 sausages) Chicken chorizo sausages (I found that Whole Foods makes chicken chorizo sausages but if you want you could use pork) – meat removed from casings
  • 1 1/2 teaspoon Gold’s Horseradish
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon granulated garlic
  • additional salt and pepper for the roast
  1. Combine the horseradish, salt, pepper & granulated garlic together in a small bowl.
  2. Place the tri tip in a roasting pan, salt and pepper and top with the horseradish mix. Let sit on the counter for at least 1/2 to get to be room temperature.
  3. Preheat oven to 350. Bake for 45 to 60 minutes for medium rare. Let sit and rest when roast is removed from the oven.
  4. I put fingerling potatoes and cut up carrots on the bottom of the roast pan so the entire meal was made in one pot.

Roasted Carrot, Ginger & Sweet Potato Soup

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It’s cold and rainy so why not make a warming and very healthy soup.

Roasted Carrot, Ginger & Sweet Potato Soup

Ingredients

  • 2 lbs carrots – chopped into 1 inch piece (not peeled)
  • 1 head of garlic
  • 1 1/2 white onions – halved
  • 2 sweet potatoes
  • 3″ fresh ginger, grated
  • 1 teaspoon cumin
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 3 to 4 tablespoons olive oil
  • salt and pepper
  • 1 1/2 quart vegetable broth (if you want a thinner soup you can add additional broth
  1. Preheat oven to 400 degrees.
  2. On a baking sheet put the chopped carrots, onions, sprinkle with 2 to 3 tablespoons of olive oil, salt and pepper; and the sweet potatoes that have been slit with a knife. Cut the top off the head of garlic, place on piece of aluminum foil with 1 tablespoon olive oil, salt and pepper – wrap up bulb and place on baking sheet. Bake at 400 for 45 minutes. Remove the carrots, onions and garlic and continue to cook the sweet potatoes for another 15 minutes.
  3. While the sweet potatoes continue cooking put the roasted carrots, onions and garlic into a blender with 1/2 quart of vegetable broth to puree. Add the puree to a dutch oven, smash the cooked sweet potatoes and add to pot along with the remaining quart of vegetable stock, grated ginger, basil, & paprika. Stir well to combine and simmer for about 15 to 20 minutes. Taste and add salt and pepper to taste.

Stuffed & Smothered Pork Chops

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Easy, juicy, one pan meal of pork chops

Stuffed & Smothered Pork Chops

Ingredients

  • 2 – 1 1/2 inch thick bone in pork chops
  • 1 large white onion – sliced
  • 2 cloves of garlic – crushed
  • 1/2 large sweet apples (I used a Breaburn) – thinly sliced
  • 1 tablespoon butter
  • 3 to 4 tablespoon olive oil
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. Heat a cast iron skillet on the stove top, add 2 tablespoons of the olive oil and the butter to melt. Add the sliced apples and cook for 3 to 5 minutes. Remove from skillet.
  3. Add the remaining tablespoons of olive oil to heat up and add the sliced onions to the pan. Cook the onions on medium high for about 5 minutes, add the garlic and continue to cook for another 5 minutes.
  4. While the onions are cooking salt and pepper both sides of the pork chops and slice a pocket in the middle. Add the cooked apples slices into the pocket. Add the chops to the pan with cooking onions and saute for 5 minutes on each side to brown the chops.
  5. Place the skillet with the stuffed chops and onions into the oven and bake for 25 minutes. Let rest for 5 minutes and enjoy the juicy chops.