Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Skirt Steak / Green Bean / Tomato Stir Fry

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It’s easy, takes less than 15 minutes and is done in one pan…..

Skirt Steak / Green Bean / Tomato Stir Fry

Ingredients

  • 1 lb skirt steak – cut into bite size pieces
  • 5 Roma tomatoes – cut in wedge style slices
  • 1 large radish – cut into thin strips
  • 1/2 large red onion – cut into thin strips
  • 1 lb green beans
  • 1/4 teaspoon granulated garlic
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon tamari

Takes

Instructions

  1. Season skirt steak pieces with salt and pepper and granulated garlic.
  2. Heat olive oil in large skillet or wok pan, when oil is hot add the steak pieces and cook until steak is almost done (about 5 to 6 minutes for rare). Remove steak from pan, add the onions, green beans and radish with some salt and saute for about 3 minutes, add in the tomatoes, sprinkle with salt and saute another 3 to 5 minutes.
  3. This dish is ready to serve or it can be served over rice or mashed potatoes if you want a carb with it./li>

Season skirt steak pieces with salt and pepper and granulated garlic

Heat olive oil in large skillet or wok pan, when oil is hot add the steak pieces and cook until steak is almost done (about 5 to 6 minutes for rare).  Remove steak from pan, add the onions, green beans and radish with some salt and saute for about 3 minutes, add in the tomatoes, sprinkle with salt and saute another 3 to 5 minutes.

This dish is ready to serve or it can be served over rice or mashed potatoes if you want a carb with it.

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.

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.

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).

Beef Short Rib Chili / Slow Cooker

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This spicy beef short rib chili is made in the slow cooker so once assembled you can go on your way. Or make the day before and just reheat in the slow cooker when you need it.

Beef Short Rib Chili / Slow Cooker

Ingredients

  • 6 beef short ribs (about 3 1/2 lbs)
  • 6 chili de arbols
  • 2 chili ancho
  • 2 roasted jalapenos (remove skin & seeds- to turn down the heat)
  • 2 chipotle peppers
  • 2 to 3 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 2 15oz cans black beans (rinsed and drained)
  • 4 15oz cans fire-roasted tomatoes
  • 1 teaspoon red chili pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chipotle ground pepper
  • salt and pepper
  • 1 large yellow onion – finely diced
  • 1 large shallot – finely diced
  • 2 tablespoons fresh cilantro (optional)
  • 5 to 6 garlic cloves- finely chopped

Takes

Instructions

  1. Heat olive oil in a large cast iron frying pan.
  2. Salt and pepper the beef ribs on all sides
  3. Heat oil to get it really hot in large frying pan.
  4. Brown the beef ribs on all sides, remove from pan. While the beef ribs are browning put the chili de arbos and ancho chili in the heated oil to soften them up at bit – remove from pan, de-seed and place the chilies in a blender.
  5. Blender: to the chilies in the blender add the jalapenos, chipotles, 1 can of the tomato sauce, tomato paste. Puree well. Set aside
  6. Into the same cast iron pan add the onion & shallot, salt and sautee for about 3 minutes. Add the chopped garlic and sautee for another minute or so. Do not burn the garlic!.
  7. Layer the slow cooker: onion/garlic mixture, browned ribs, black beans, chili mixture from the blender, the dried spices, 3 cans of fire-roasted tomatoes, cilantro and s&p to taste.
  8. Cook on low for approximately 7 hours. Remove the ribs and cut the meat into bit size pieces and discard the bones.
  9. Serve with your favorite accoutrements (i.e.: cheese, sour cream, avocados)
  10. Another way to serve is to hollow out corn bread muffins and put the chili in the muffin…

chili in cornbread

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