Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Lemon-Thyme Chicken with Carrots and Potatoes

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A friend of mine gave me some lemon-thyme from his garden and it is now a new favorite herb of mine.

Lemon-Thyme Chicken with Carrots and Potatoes

Ingredients:

  • 1 sweet onion diced
  • 4 to 5 tablespoons olive oil
  • 3 whole garlic cloves
  • chicken – I used the 2 breast 4 leg package of cut up chicken, but you can use whatever pieces of the chicken you prefer
  • 10 oz cremimi mushrooms sliced
  • 2 medium lemons quartered
  • 20 sprigs fresh lemon-thyme
  • 1 cup Pinot Grigio wine
  • 3 cups Vegetable broth
  • 6 carrots – chopped into 1/2 inch pieces
  • 1 lb 8 oz Dutch baby potatoes – halved
  • salt and pepper
  • 3 to 5 tablespoons drained capers (optional)
  1. Preheat oven to 400 degrees.
  2. Heat olive oil with the whole garlic cloves in a dutch oven. When the garlic starts to turn brown remove from pan. Salt and pepper the chicken pieces. Add to heated oil and brown on all side. Remove browned chicken and set aside.
  3. Add the onions to the pot, lightly salt and saute for 3 to 5 minutes. Add the slice mushrooms and continue to saute with the onions for 2 to 3 minutes. Add the carrots and potatoes and saute for another 2 to 3 minutes.
  4. Add the wine to the pot to deglaze.
  5. Add the lemon-thyme, chicken quartered lemons and vegetable broth to the pot. Cover and bake in a 400 oven for 1 hour.
  6. Remove chicken, carrots and potatoes from dutch oven to a platter. Turn heat to high and reduce liquid to 1/2. Using cornstarch make a small slurry in a separate bowl, add to the reduced broth and cook for about 7 to 10 minutes. Strain the gravy.
  7. Put the drained caper into the pot and cook for a couple of minutes. Add as garnish to the chicken platter.

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.

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.

Chicken Sausage Soup

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It’s cold, it’s rainy and you want something comforting; yet it is the beginning of the year and you said you would eat healthy – well here is a soup that that is warming, healthy and yummy.

Chicken Sausage Soup

Ingredients

  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • salt & pepper
  • 2 tablespoon olive oil
  • 2 1/2 sweet sausages (pork or chicken) – removed from casing
  • 2 1/2 hot/spicy sausages (pork or chicken – removed from casing
  • 4 cloves finely chopped garlic
  • 1/2 teaspoon dried coriander
  • 2 dried bay leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 8 piece cut up chicken (skin on and bone in)
  • 1 quart of vegetable broth + additional 1/2 quart of veggie broth
  • 1 piece of Parmesan rind
  • 5 to 6 springs fresh thyme
  • 1 bag (1 lb 12oz) small potato melody (cut potatoes into quarters)
  • 1 cup frozen roasted corn
  • 1 cup fresh (or frozen) peas
  • 1/2 bag (3 oz) baby spinach
  • 1/2 bag (5 oz) Tuscan kale
  1. In a large dutch oven heat the olive oil, add the chopped onion, carrot & celery, sprinkle with salt & pepper and saute for 3 to 5 minutes
  2. Add sausage meat to pan, break into little pieces and continue to cook.
  3. Add coriander, bay leafs, paprika, basil and chopped garlic. Stir all ingredients together and cook until sausages are browned.
  4. Salt and pepper the chicken pieces and add to pot skin side down to brown. Cook for about 5 minutes…remember color means flavor.
  5. Now add the chunked pieces of onion, 1 quart of vegetable broth, parm rind, 7 thyme sprigs and simmer covered for about 40 minutes.
  6. Remove chicken pieces from pot, along with thyme stems. Skin the chicken, remove from bones, shred or cut up the chicken meat and put back in soup pot. Add corn, peas and 1/2 quart of vegetable broth and continue to simmer covered for 35 minutes.
  7. Add the spinach and kale to pot and continue to simmer until wilted (about 10 minutes).
  8. Now you have a very tasty nutritious soup. Enjoy!