Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Shitake Mushroom Risotto

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This is a beautiful side to my Cranberry Apple Cornish Game Hens, would be great on the side of really any dish or a great vegetarian meal.

hens

 

This picture is of the risotto with the Cranberry Apple Cornish Game Hens

 

 

 

 

 

 

Ingredients:

  • 2 leeks  cleaned and thinly sliced
  • 1 large shallot – diced
  • 4 to 5 tablespoons olive oil
  • 8 to 10 oz. shitake mushrooms, thinly sliced
  • 1 cup Arborio Rice
  • 1 1/2 tablespoon fresh thyme – chopped
  • 1 1/2 tablespoon fresh oregano – chopped
  • 3 garlic cloves – finely chopped or minced
  • 32 oz vegetable broth
  • 3 tablespoons unsalted butter
  • 1/2 cup grated Parmesan & Romano cheese
  • salt and pepper

In a dutch oven heat the olive oil, add the leeks and shallots, lightly salt and saute for 3 to 5 minutes. Add the mushroom and saute another 5 minutes, add the garlic & fresh herbs and pepper to taste.

In a separate pot while the leeks and mushrooms are cooking, heat the vegetable broth.

Add the rice to the dutch oven and saute with the veggies for 3 minutes.  Add 1/2 cup of the heated veggie broth and deglaze the pot. Reduce the heat to medium. Slowly add the remaining hot broth to the rice pot 1/2 cup at a time, continually stirring so the rice absorbs all the liquid.  It is important to continually stir this – think of it as a mini arm workout.

After the liquid is absorbed and the rice is done, add the butter and Parmesan cheese.  Stir to combine and you are ready to serve.

 

 

Roasted Brussels Sprouts

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I know Brussels Sprouts are usually not a favorite vegetable but let me tell you that if you roast them you and the family will love them.

Roasted Brussels Sprouts

Ingredients

  • Brussels sprouts – cut in half
  • olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients on a baking sheet and roast in the oven for approximate 30 minutes…..and then you are ready to serve.

Flavorful Brown Rice

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We all know brown rice is better for us, but it sometimes need a flavor boost and here it is:

Ingredients:

  • 1 cup brown rice (uncooked)
  • 2 cups of vegetable broth
  • 1/2 cup cold water
  • 1/2 teaspoon Kosher salt
  • 1 large or 2 medium garlic cloves – whole (so you can remove them when the cooking process is completed)

In a sauce pan (with a lid) place all the ingredients in and bring to a boil. Cover and reduce heat to low and cook for 35 to 40 minutes. Note to you: check the pan around the 30 minute mark and make sure there is still liquid in the pot as the rice seems to absorb the veggie broth quicker than just plain water.  When rice is cooked completely remove whole garlic cloves and serve.

Carrot Slaw

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Had some more of the beautiful multi colored carrots so made a great slaw (sans mayo) that will be great for picnic or BBQ’s

Carrot Slaw

Ingredients: for the slaw

  • 6 multi colored carrots (if you only have orange carrots that will also work
  • 1 fennel
  • 2 large radishes
  • 1/4 large jicama
  • 2 baby yellow peppers
  • 2 scallions

Instructions

  1. Grate in a Cuisnart or manually if you prefer the carrots, fennel, radishes, jicama. Add with the sliced peppers and scallions to a large bowl.

Ingredients: for the dressing

  • 1/2 cup olive oil
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice

Takes

Instructions

  1. Whisk all the ingredients together in a separate bowl…then add to the slaw…let sit and marry together for at least one hour.

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A Touch Spicy / A Touch Sweet Rainbow Carrots

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Saw these beautiful rainbow carrots at the store and just had to have them. This is easy and only takes 7 to 8 minutes to complete.

A Touch Spicy / A Touch Sweet Rainbow Carrots

Ingredients

  • 1 bunch rainbow carrots (sure you can use on color if that is all you can find) I did not peel the carrots. Sliced them in half.
  • 1 tablespoon olive oil
  • 1/8 teaspoon red chili pepper flakes (this depends on your level of liking hotness- you can always add more)
  • 1/4 teaspoon honey
  • 1/4 teaspoon Kosher salt
  • 1 large garlic clove – whole/smashed

Takes

Instructions

  1. In a large skillet heat the olive oil with the garlic clove. When oil is hot and before the garlic burns remove the garlic clove and add the carrots and salt. Cook on med/high for about 5 minutes. Add chili pepper flakes and honey and cook for another 2 to 3 minutes and you are ready to serve.
  2. The carrots still have a bit of crunch with a light sweetness and then just a bit of heat.