Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Garlic / Tomato Salad Dressing

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Fresh and yummy (and gluten free) salad dressing.

Preheat oven to 400 degrees

Roasted Garlic:

Cut the top of 1 head of garlic, place in center of piece of foil, sprinkle with salt and pepper and 1 to 2 tablespoons of olive oil.  Wrap tightly and bake for 1 hr.  Set aside to cool.

Roasted Tomatoes:

  • 1/2 lb mini heirloom tomatoes
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil

Combine all the ingredients on a rimmed baking sheet and roast for 15 minutes.

Set aside to cool.

In the food processor puree the roasted tomatoes and roasted garlic

Pour puree thru a strainer.

for the dressing mixture:

Add the strained tomato garlic mixture back into the food processor and add

  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • zest and juice of 1 lemon
  • 1 tablespoons chopped fresh thyme
  • 1/4 cup chopped fresh basil

blend till well combined and serve over your fresh salad.

 

No tears, No scraped fingers, No Gluten Latkes (aka potato pancakes)

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I don’t know anyone who doesn’t like a good latke.  In fact it was missing since I have been gluten free but now there is Gluten Free Matzo Meal. So I decided I needed to make some, but I am not big on grating for days (I like the skin to stay on my knuckles and the polish to remain on my nails). This recipe makes it painless to get great tasting potato pancakes in not too much time.

No tears, No scraped fingers, No Gluten Latkes (aka potato pancakes)

Ingredients

  • 3 medium russet potatoes: skin on and shredded in the food processor*
  • 1 small onion pureed in the food processor
  • 1/2 cup Gluten free matza meal
  • 2 heaping teaspoons and 1/2 teaspoon salt separated
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon paprika
  • 2 eggs – beaten
  • 3 tablespoon olive oil for frying

Instructions

  1. *place the shredded potatoes in a dish towel lined strain with 2 heaping teaspoons of Kosher salt to draw out the excess water. Let sit on counter for about 15 minutes with the potatoes wrapped tightly in the dish towel. Then squeeze the excess liquid out.
  2. Place the drained shredded potatoes in a large bowl with the pureed onion, add the 1/2 teaspoon of salt, granulated garlic, pepper, paprika and the beaten eggs. Mix all the ingredients together.
  3. In a large non-stick frying pan heat up 1 tablespoon of the olive oil.
  4. Add potato mixture pancakes to the heated oil and fry on each side for 2 to 3 minutes…until golden brown and cooked thru. You can use a 1/4 measure to make a nice size pancake or make whatever size you prefer. Repeat until all pancakes are made.
  5. Place cooked pancakes on a paper towel to drain what little oil there is. You can keep the pancakes warm in a 200 heated oven.
  6. Serve with apple sauce** and sour cream. Add chopped chives if desired.
  7. ** see my recipe for Apple Sauce

Scallops with Black Rice

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Decided to use black rice to give a great contrast for this dish. The sauce I made for this would also work great on any fish or chicken…tart and tangy. This dish is also very easy to make.

Scallops with Black Rice

Rice:

  • 1 cup uncooked black rice (yes, if you only have white you can use it)
  • 2 cups low sodium vegetable broth
  • 1 bunch of scallions – white part chopped finely to add to rice, green parts just grilled in the cast iron skillet before heating the olive oil to cook the scallops)

Sauce:

  • zest and juice of 1 lime
  • 3 tablespoon mirin
  • 3 tablespoon tamari
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon XYLA

Scallops:

  • the number of scallops will depend on how many peeps you are serving and the size of the them and also how big of eaters they are
  • salt and pepper
  • 3 tablespoon tamari
  • 2 tablespoons olive oil
  • 1/2 teaspoon XYLA

Instructions

  1. Heat oil, add bok choy and radish slices, Mirin and salt, saute’ for 9 to 10 minutes.
  2. Plate bok choy and radishes, add orange chicken to serving dish.
  3. I would serve this dish with rice.

Scallops:

  • Rice: add the uncooked rice, vegetable broth and the whites of the scallions with a pinch of salt and cook per the package instructions.
  • Sauce: while rice is cooking combine all the sauce ingredients and set aside. (so really no cooking involved in this step – just a bit of combining)
  • Scallops: Dry scallops, salt and pepper. Heat olive oil in cast iron skillet; add scallops and cook for about 3 to 4 minutes on each side…until a great brown crust forms and the scallop lifts to be turned.
  • Plate the cooked rice, add the grilled scallion greens, place scallops on top and pour the sauce on. (If you don’t use all the sauce just put the remaining in the refrigerator for another use). Garnish with the chopped chives.

Three Bean Turkey Chili

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Since I am still having to eat softer foods I decided to make a chili. The surprising ingredients in this chili is kale and broccoli. Great way to sneak in veggies and no one will be able to tell…this is how to make chili a healthy dish. I do not like super hot foods so therefore the amount of chili that is in the recipe can be increased if you prefer “blow your brains out hotness”.

Three Bean Turkey Chili

Ingredients

  • 2 cups chopped white onion
  • 1 cup chopped red onion
  • olive oil
  • salt and pepper
  • 2 teaspoons chopped garlic
  • 2 jalapeno – seed, deveined and chopped
  • 2 chipotle peppers – chopped
  • 3 dried chili de arbols – chopped
  • 1 1/4 lbs ground turkey
  • 1 package of broccoli/kale slaw mixture – pureed in the food processor (this is about 2 cups of pureed veggies)
  • 1 tablespoon tomato paste
  • 4 15oz cans fire roasted green chilitomatoes
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1 15oz can kidney beans – drained and rinsed
  • 1 15oz can pinto beans – drained and rinsed
  • 1 15oz can white kidney beans – drained and rinsed
  • zest of 1 lemon
  • juice of 1/2 of the zested lemon

Takes

Garnishes;

  • avocado
  • cheese
  • sour cream

Instructions

  1. Heat two tablespoons olive oil in dutch oven. Add white and red onion, salt & pepper, saute for about 3 minutes.
  2. Add the chopped garlic the onions and continue to saute for another minute.
  3. Add jalapenos, chipotle and chili de arbol chilis to onion mixture and saute together for 3 minutes.
  4. Salt and pepper the ground turkey meat and add to onion/chili mixture and cook until the turkey meat is cooked thru – approx. 3 to 5 minutes.
  5. Add pureed broccoli/kale mixture and cook for 3 minutes.
  6. Add tomato paste to pan and saute for 2 minutes.
  7. Add the remaining ingredients into the pot, cover and simmer for 1/2 hour.
  8. Serve with garnishes of your choice.

Summer roasted vegetable soup with red lentils

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I have recently had dental surgery and chewing is not really an option, but I was craving vegetables and came up with this roasted vegetable soup.  It is chocked full of veggies and is so very flavorful. This soup would also be a great addition to a grilled cheese sandwich, omelet or quiche and a great way to use up extra summer veggies.

Summer Roasted Vegetable Soup with Red Lentils

Lentils

  • 2 1/2 cups vegetable broth
  • 1 cup red lentils
  • salt and pepper to taste

Instructions

  1. In a dutch oven cook the red lentils per package instructions. When lentils are done just leave them in the dutch oven awaiting the roasted veggies.

Roasted Vegetables

  • 3 to 4 large red peppers *
  • 2 heads of garlic – tops cut off, placed in foil drizzled with olive oil, salt and pepper, closed foil package
  • 3 huge or 6 large heirloom tomatoes – cut into chunky pieces
  • 3 to 4 medium zucchini – cut into chunky pieces
  • 2 large red onions – cut into chunky pieces
  • 1/4 cup olive oil + extras for the garlic
  • salt and pepper

Instructions

  1. Place all the cut veggies on a baking sheet, drizzle the olive oil and sprinkle with salt & pepper. Place veggies and garlic package in the heated oven and roast for 45 minutes.
  2. Place roasted veggies on cooling rack for about 10 to 15 minutes so that you can handle them. Smush** the roasted garlic cloves from the the head & puree with the veggies in a food processor and add to the cooked lentils in the dutch oven.

Soup

  • 1 quart vegetable broth (low sodium)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 bay leaf
  1. Combine the soup ingredients to the dutch oven, simmer on low for 20 to 30 minutes. Remove bay leaf and serve.
  2. *Stove top pepper roasting: char the peppers on the open gas flame, put in a ziplock bag to steam. When roasted veggies are done, remove from bag, take paper towel and wipe off the char and remove the inside seeds. If you don’t want to do that or have only an electric stove you can roast them with the rest of the vegetables.
  3. **SMUSH is a technical term meaning to squeeze the whole garlic head to release the roasted garlic cloves