Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Seafood Soup with Orzo

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Everyone loves a good soup when the evenings are getting a bit brisk…this is one that if you like seafood you will enjoy this soup.

Seafood Soup with Orzo

Ingredients:

  • 1 large yellow onion – finely diced
  • 1 large carrot – finely diced
  • 1/2 c finely diced daikon (if you can’t find a daikon I would substitute with radishes)
  • 1 leek – cleaned and diced
  • 1 teaspoon dry basil + 1 teaspoon dry basil
  • 1 teaspoon dry thyme + 1 teaspoon dry thyme
  • 4 garlic cloves – finely chopped
  • 12 oz Delallo gluten free orzo
  • 1/2 lb fresh squid (body cut into rounds) **
  • 1/4 lb fresh scallops – cut into quarters
  • 1 fresh rockfish fillet – cut into bite size pieces
  • 1/2 lb fresh shrimp – deveined and halved
  • 1 bay leaf
  • 1/2 cup pinot grigio
  • 1 quart vegetable broth + extra in case needed
  • 2 – 8ox bottles clam juice
  • 3 tablespoon olive oil
  • salt and pepper
  1. In dutch oven heat olive oil, add onion, carrot, daikon, garlic and leek, lightly salt and sauté for about 5 minutes. Deglaze pan with 1/2 cup wine. Add dry orzo and sauté for about 2 to 3 minutes. Add 1 teaspoon basil and thyme, 1 bottle of clam juice and vegetable broth. Cook for approx. 11 minutes.
  2. Add fish, bay leaf,additional teaspoon for basil & thyme, 2nd bottle of claim juice,decide if you need to add more stock, salt & pepper to taste and simmer for about 12 minutes.
  3. Remove bay leaf and serve.
  4. **note: you can use any combination of fish you like.

Thanksgiving Risotto: Mushroom Turkey Bacon Risotto

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I am not a huge lover of Thanksgiving day traditional food, and I am not having a large crowd, nor do I want to eat leftovers for a week so I decided to do untraditional holiday dinner. And just maybe start a new tradition. It is also a good use for your leftover turkey.

Thanksgiving Risotto: Mushroom Turkey Bacon Risotto

Ingredients:

  • 1.25 lbs turkey cutlets (or you can use your left over turkey)
  • to season: the cutlets: pepper, applewood salt (or Kosher salt if that is what you have handy), garlic powder, sweet paprika
  • 6 oz portabella mushrooms (2 large ones) – diced
  • 10 oz crimini mushrooms – sliced
  • 10 oz white mushrooms – sliced
  • 1 yellow onion – finely diced
  • 2 medium shallots – finely diced
  • 4 garlic cloves – finely diced
  • 6.5 oz fully cooked chestnuts – sliced
  • 4 slices uncured apple smoked bacon – cut into lardons
  • 2 cups Arborio rice
  • 1 quart vegetable broth
  • 1 cup white wine (I used Chardonnay)
  • 1 bay leaf
  • fresh thyme
  • 3 tablespoons olive oil + 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup grated pecorino romano and parm cheese
  • salt & pepper
  1. Add the bacon lardons to a cold dutch oven, turn heat to med/high and render the bacon. When the bacon is crisp remove to paper towel to drain.
  2. In a separate pot, heat the vegetable broth up.
  3. Add the seasoned turkey cutlets to the bacon fat and cook for 5 to 7 minutes. Remove to paper towel to drain.
  4. Add 3 tablespoons of olive oil to the bacon fat, add the onion, shallots and garlic, light salt and cook for about 3 minutes. Add the mushrooms and 1 tablespoon of the fresh thyme and sauté for about 10 minutes. When the mushrooms are cooked lightly salt and pepper.
  5. Pour the cup of wine into the pot to deglaze (best spoon to use for deglazing is a large wooden one). Add large sprig of fresh thyme and bay leaf, cook for about 5 minutes. Add the rice and cook for 3 to 5 minutes until the liquid in the pot is absorbed. Spoon the heated vegetable broth 1 soup ladle at a time to the rice mixture until absorbed, continually stirring. When all the stock is absorbed test the rice to make sure it cooked completely, if not continue to stir and cook until done. Remove the thyme spring and bay leaf.
  6. Add the two tablespoons of butter and combine. Add the pecorino/parm and combine. Add the cooked turkey back in. Salt and pepper to taste.
  7. In a small saucepan heat the remaining two tablespoons of olive oil with 3 sprigs of thyme, remove thyme and sauté the chestnuts for 1 to 2 minutes. Top the risotto with the chestnuts, bacon and chopped fresh thyme and you are ready to serve.

Tomato Sauce A: Fire Roasted Tomatoes & Parmesan Cheese

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This sauce is a combination of fresh and canned roasted tomatoes.

Fire Roasted Tomatoes & Parmesan Cheese Sauce

Ingredients

  • 28 oz can fire roasted tomatoes
  • 1 large fresh tomato – oven roasted
  • 4 roasted garlic cloves
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup good white wine (I used a chardonnay)
  • 1/2 block of a quartered chunk parm cheese – including rind
  • 1 bay leaf
  • 1 tablespoon fresh chopped basil
  • Olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees and roast the fresh tomatoes, shallots and garlic. Place the shallots and garlic in a aluminum foil package drizzled with olive oil, salt and pepper. Cut the tomato into quarters, cover with olive oil salt and pepper. Place all on baking sheet in preheated oven and roast for 35 to 40 minutes.
  2. In a sauce pan, combine all the ingredients and simmer for 2 to 3 hours. The piece of parm will melt in this sauce. Remove bay leaf before serving.