Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Salmon Kale Tacos

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It’s Taco Tuesday and this is a very easy with minimal work that will become a fav!

Salmon Kale Tacos

Ingredients:

  • fresh salmon steaks – cut into bite size pieces
  • fresh kale
  • corn tortillas
  • Dijon stone ground mustard
  • 1 whole garlic clove
  • salt & pepper
  • 2 tablespoons Olive Oil
  1. Heat 1 teaspoon of the olive oil with the garlic clove, add salmon pieces and lightly salt. Cook for about 5 to 7 minutes and remove from pan. Throw garlic clove away. Add other teaspoon of olive oil to pan and heat add the kale with a pinch of salt and cook until wilted.
  2. On the gas burner heat corn tortillas, spread each with some mustard, add the cooked salmon and wilted kale and you have dinner in under 15 minutes that has a huge wow factor.

Grilled Salad with Steak and Cilantro Avocado Dressing

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Change up that salad with a grilled salad. I did it all on the stove top with a very hot cast iron skillet but if you bbq you could always do it that way. The grilling adds a great dimension of flavor to even the lettuce. I did this version with steak but you could change it to fish, chicken or just veggie depending in you mood and likes.

Grilled Salad with Steak and Cilantro Avocado Dressing

Dressing Ingredients:

  • 1 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 2 garlic cloves
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon Kosher salt
  • 1 small avocado
  • 3/4 cup olive oil (or more if you want the dressing thinner)
  1. Place all the ingredients in the blender mix well and place in refrigerator until serving.

Grilled Salad Ingredients:

  • 2 poblanos
  • 2 cups roasted corn (I just defrosted frozen)
  • 1 bunch radishes – quartered
  • 2 romaine lettuce heads
  • 1 container cherry tomatoes
  • 2 limes – halved
  • 1 bunch scallions
  • 1 lb asparagus
  • 3 persion cucumbers – dices
  • 1/4 cup fresh cilantro – finely chopped
  • 1 ribeye steak
  • salt and pepper
  1. Preheat oven to 275 degrees.
  2. Roast the poblanos on the gas stove top. When well charred place in Ziploc bag to cool. Scrape clean, seed and dice into pieces
  3. Heat a cast iron skillet, when really hot grill the radishes, cherry tomatoes, limes, scallions, asparagus and lettuce. Set aside to cool.
  4. Salt and pepper the ribeye on both sides and cook in the heated skillets for about 3 to 5 minutes on each side and finish in the oven until steak reaches medium rare (about 5 to 7 minutes). Let rest on cutting board.
  5. While steak is resting cut all the veggies into a large salad bowl, including the corn, cucumbers and cilantro, add roasted lime juice.
  6. Cut rested steak into thin slices to top off the salad and add the cilantro dressing.

Eggplant Ragu

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This is an easy one pan dish to make, and it goes quickly so I suggest you get all the items prepped and ready to add into the pan before you start the cooking.  Also this dish can get too salty so even though chef’s say to salt each layer I suggest you hold back on the salt and taste it before you add too much (believe me I learned that the hard way, I had generously salted each layer and the dish was good but way too salty)

eggplant stuffed

Ingredients:

  • 1 large eggplant – cut in half and the pulp removed from the skin carefully if you plan to serve it the skin – pulp cut into bit size pieces
  • 1/2 large red onion – diced
  • 4 to 5 Roma tomatoes – diced
  • 1 package Uncooked Silican Chicken Sausage with Tomato and Romano Cheese (from Trader Joe’s) – meat removed from casing
  • 1 – 14 oz can of artichoke hearts – drained and chopped
  • 6 oz baby spinach
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon dried thyme
  • 3-4 tablespoons olive oil
  • salt and pepper

Heat olive oil in large skillet.  Add onion and garlic to the heated oil with about 1/8 teaspoon Kosher salt.  Saute for about 3 minutes.  Add the sausage meat to the pan and crumble into pieces.  Cook the sausage mixture for about 5 to 6 minutes (until almost completely cooked).  Add eggplant to the pan along with the basil, cilantro and thyme…cook for about 3 to 5 minutes.  Add the spinach, tomatoes and artichoke pieces and cook until the spinach is wilted and the tomatoes & artichoke are heated thru.  Now taste for salt and pepper and add to taste.

This dish is now ready to be served in the eggplant skins or try it over brown rice pasta.

eggplant ragu w pasta

Lamb Leg Steak with Peas and Onions & Rosemary Parsley Sauce

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Retro spring dinner updated…this is easy, made in one pan and oh so good.

Lamb Leg Steak with Peas and Onions & Rosemary Parsley Sauce

Rosemary Parsley Sauce:

  • 1 large garlic clove – cut in half
  • 1/2 cup fresh rosemary (.75oz package) – stems removed
  • 1 cup fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1 small lemon – zest and juice
  • 1/2 cup olive oil (or more if you want the sauce thinner)
  1. Place all the ingredients in a food processor and combine until ingredients are a thick sauce consistency. Place in small bowl, cover in plastic and let ingredients get to know each other while cooking the lamb.
  2. note: if you don’t use all the sauce you can freeze the remaining in Ziploc bags for a later use.

Lamb Leg Steak:

  • 1 lb lamb leg steak
  • Kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 whole garlic clove
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in an iron skillet with the whole garlic. Salt and pepper both sides of the lamb steak. Remove cooking garlic before it burns! Place steak in the heated pan and cook on high for 6 to 8 minutes on each side, remember brown means tasty food. Move pan with the steaks to the oven to complete the cooking. About 10 minutes to medium rare, and if you like your meat more done, just leave it in a few minutes longer.
  3. When lamb steak is done, remove to platter to rest.

Green Peas and Pearl Onions:

  • 1 cup frozen petite peas – defrosted
  • 1 cup frozen pearl onions – defrosted
  • 1 tablespoon unsalted butter
  1. In the iron skillet that the lamb steak cooked in melt the one tablespoon of butter on a medium heat, add the peas and onions and sauté for 2 to 3 minutes (if peas and onions are still slightly frozen cook a bit longer).

Plating:

Spread the sauce on the serving platter, place rested and sliced lamb steak on top and add the peas and onions on the side of the platter and bon appetite.

Spicy Shrimp with Fennel

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Another 1 pan easy to fix meal. I made the spicy shrimp two ways: 1. with wasabi paste and 2. with dried chili peppers. Both versions came out terrific so I am writing this recipe as an either or in regards to which spice you choose to use.

If you love asparagus or want to make asparagus a favorite vegetable of others try this easy recipe. It is a great side dish to go with any protein or on top of pasta for vegetarian meal.

Spicy Shrimp with Fennel

Ingredients:

  • 8 medium cleaned shrimp
  • 1 fennel sliced
  • 2 tablespoons olive oil
  • salt and pepper

For the Marinade:

  • 2 tablespoon tequila
  • 1 teaspoon wasabi paste or dried chili pepper flakes
  • 1 teaspoon mirin
  • 1 teaspoon fresh lemon juice
  1. Combine the ingredients for the marinade in a bowl, add the shrimp which has been salt and peppered to taste and marinate for about 10 to 15 minutes.
  2. In a skillet heat the olive oil, add the sliced fennel with some salt and saute for about 7 minutes. Add the shrimp to the pan and cook until the shrimp is plump and pink (careful not to over cook the shrimp).

wasbi spiced shrimp