Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Heirloom Tomatoes Chicken Pasta Salad

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Still had some Heirloom tomatoes to use up so decided on a chicken pasta salad. Of course if Heirlooms are not in season you can still make this with whatever your favorite tomato is. And making your own dressing is so much more flavorful. If you don’t use it all on this salad it stores well in a glass jar to use on other salads.

Heirloom Tomatoes Chicken Pasta Salad

Dressing Ingredients

  • 1 lime – zest and juice
  • 1 lemon – zest and juice
  • 1/2 orange – zest and juice
  • 2 tablespoons capers with liquid
  • 2 tablespoons Dijon mustard
  • 5 tablespoon honey
  • 2 tablespoons white wine vinegar
  • 2 tablespoon chopped fresh basil
  • 1 tablespoon fresh thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper

Instructions

  1. Whisk all the ingredients together.

the Salad

This is what I made mine with – but feel free to improvise.

  • 3 cups cooked gluten free brown rice pasta
  • 3 cups of cooked chicken -cut into bit size pieces
    • 1/4 cup chopped fresh basil
  • 2 large radishes – chopped
  • 1 can artichoke hearts – packed in water – chopped
  • 1 jar Hearts of Palm – cut into pieces
  • 2 to 3 medium size Heirloom tomatoes
  • 5 scallions – finely chopped
  • 1/2 jar Kalamata olives
  • 1/2 orange pepper – chopped
  1. So of course the next step is after the salad is all combine add the salad dressing and serve.

Champagne Poached Fish

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Ever have some champagne left in the bottle that you don’t want to go flat? Ever want an excuse to open up a bottle of champagne? Well this easy recipe will give you the champagne permission you are seeking.

champagne tilapia

Champagne Poached Fish

Ingredients for poaching broth:

  • 1 1/2 cups champagne
  • few sprigs fresh dill
  • few sprigs fresh thyme
  • 2 garlic cloves – whole
  • 1/2 tablespoon Dijon mustard

Takes

Instructions

  1. Combine all the ingredients in a sauce pan, bring to a boil and cook until liquid has reduced in half. Strain out the herbs and garlic and let sauce cool a bit before adding to the fish if you are not poaching the fish right away. The champagne sauce can be made well ahead.

Ingredients for the fish:

  • 4 pieces of tilapia (or any white fish you might like)
  • salt and pepper
  • few sprigs fresh thyme
  • 2 garlic cloves – whole
  • 1/2 tablespoon Dijon mustard

Takes

Instructions

  1. Salt and pepper both sides of the fish. In a large frying pan place the fish and broth – bring to a boil, reduce to medium simmer and poach for about 15 minutes (if you use a thicker cut of fish you will need to adjust the cooking time accordingly.
  2. Plate fish and add some of the broth on top. For aesthetics sprinkle some chopped dill on top. I served this with olive oil fried tiny baby potatoes…see recipe.

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Chicken with Asparagus & Mushrooms in Mustard Sauce

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A very easy chicken dinner that is ready in under 20 minutes that looks like you slaved away in the kitchen.

Chicken with Asparagus & Mushrooms in Mustard Sauce

Ingredients

  • 1 lb chicken thighs – cut into bite size pieces **
  • 1 lb fresh asparagus – cut into 1 inch pieces
  • 1 – 10 oz bag sliced crimini mushrooms
  • 1/4 teaspoon granulated garlic
  • 3 to 4 tablespoons olive oil
  • 4 to 5 tablespoons Dijon Mustard

Takes

Cooking Instructions

  1. Heat olive oil in large frying pan
  2. Season chicken with granulated garlic, salt and pepper
  3. Add seasoned chicken to hot oil and sauté for 7 to 10 minutes on high to brown and cook thru
  4. Remove chicken from pan and add mushrooms to the hot oil and cook for 2 minutes
  5. Add asparagus to the cooking mushrooms, salt and pepper to taste and cook for additional 2 minutes
  6. Return chicken to the pan with the vegetables, lower the heat to medium, add the Dijon Mustard and simmer to 3 to 4 minutes.
  7. This dish is terrific served over gluten free pasta (any size you prefer)
  8. **If you want to rather use white meat chicken that is fine too.

Salmon Spinach Tacos

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Salmon Spinach Tacos are a quick and easy recipe that can be ready in under 20 minutes and is sure to wow your friends and family as it has mine….

Salmon Spinach Tacos

Ingredients

  • 2 medium size salmon fillets
  • 1/2 10oz bag of baby spinach
  • 2 cloves of black garlic (or if you can’t find black garlic which is a milder garlic you can use roasted garlic) **
  • corn tortillas (this recipe will make approx. 8 tacos)
  • 2 to 3 tablespoons olive oil
  • salt and pepper to taste
  • Whole Grain Dijon Mustard

Takes

Instructions

  1. Cut salmon into bit size pieces and season with salt & pepper
  2. Heat olive oil in large frying pan, add garlic and heat for 1 minute. Add spinach and cook until wilted. Remove spinach from pan and set in strainer to release any excess liquid.
  3. Add salmon to the heated pan and sauté until done. This only takes a few minutes.
  4. I heat the corn tortillas over the gas burner. You can do this while the salmon is cooking and but them in a clean kitchen towel to keep warm.