Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Steak Broccoli Snow Peas Stir Fry

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Easy one pan stir fry meal that can be done in 15 minutes.

Steak Broccoli Snow Peas Stir Fry

Ingredients

  • 1 lb skirt steak (or really any steak you prefer) – cut into 1/2 strips
  • 3 large radishes
  • 1 9oz bag snow peas – cleaned and cut into 1/2 pieces
  • 1 8oz baby broccoli (or use can use regular if you prefer) cut into 1/2 inch pieces
  • 6 scallions – white and green cut finely
  • 1 cup defrosted edamame
  • salt and pepper
  • 2 tablespoons olive oil

for the sauce:

  • 1/2 cup tamari
  • 3 garlic cloves finely chopped
  • 3 tablespoons mirin
  • 1 teaspoon red chili pepper flakes
  • 6 drops fish sauce

Instructions

  1. Combine all the ingredients for the sauce in a bowl and set aside so the flavors can have time to marry.
  2. In a large skillet or wok heat the olive oil. Salt and pepper the steak pieces and cook in the heated oil so that the steak is browned on all sides – this should take about 3 to 5 minutes. Add the radishes, broccoli and scallions to the pan and cook on medium high for 3 minutes. Add snow peas to the pan can continue to cook for another 2 minutes. Add the edamame and sauce to the pan and cook all together for 5 minutes.
  3. Serve over Flavorful Brown Rice

Lamb Chops marinated in Rosemary and Garlic

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Easy one pan lamb chops.

Lamb Chops marinated in Rosemary and Garlic

Ingredients

  • 2 – Lamb Shoulder Blade Chops

for the marinade:

  • 4 – 5 sprigs of rosemary- removed from stems & chopped
  • 3 garlic cloves – chopped
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil

Instructions

  1. Combine the rosemary, garlic, salt and peppers corns in a mortar & pestle and crush together for a few minutes. Add the mashed ingredients to a zip lock bag, add the olive oil, combine and then add the chops. Work the marinade into the chops and let sit on the counter for about an hour.
  2. Preheat oven to 350 degrees.
  3. Preheat a cast iron skillet on the stove top. Place the marinated chops into the heated skillet and brown on each side – about 4 to 5 minutes per side.
  4. Place skillet in oven to finish cooking – about 15 to 20 minutes.
  5. Remove from oven and let chops rest 5 minutes before serving.

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.

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.

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.