Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Shabu Shabu Boneless Pork Belly Heirloom Tomato Pasta

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Was walking around Whole Foods in Honolulu and saw the Shabu Shabu Boneless Pork Belly. I had never seen pork belly thinly as thinly sliced as pancetta and just had to buy it. Had already put the heirloom tomatoes in my cart and decided to give them a try together. Let me tell you this was so delicious!

Shabu Shabu Boneless Pork Belly Heirloom Tomato Pasta

Ingredients:

  • 3/4 lb Shabu Shabu Boneless Pork Pork Belly (this is pork belly that is slices very very thin)
  • 3 to 4 medium to large Heirloom tomatoes – cut into 1/2 inch pieces
  • 1 package Tinkyada gluten free brown rice pasta spinach spaghetti
  • Kosher Salt
  • Fresh Ground Pepper
  • 3 large garlic cloves – grated
  • salt & pepper to season the chicken pieces
  • 1 package of Thai Basil- chopped
  • Olive Oil
  • 1/4 teaspoon crushed red pepper flakes (of course if you like food really spicy add more)
  • parmesan cheese – grated
  1. To a bowl add the tomatoes, 1 teaspoon salt, 1/2 teaspoon of pepper, 1/4 teaspoon crushed red pepper flakes, 1/2 of the basil and grated garlic. Let sit in the bowl at room temperature for about an hour to marry the flavors.
  2. Add about 1 tablespoon olive oil to a heated pan, add the pork belly and fry for about 5 minutes.
  3. Heat large post of water and cook pasta according to package instructions. Hold 1 cup of pasta water aside when draining pasta.
  4. Add the tomato mixture into the pork belly pan and simmer for about 15 minutes. Add cooked pasta to pan with the cup of pasta water and combine all together. Remove from heat, add remaining thai basil and parmesan cheese and you are ready to eat.

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.

Tomato Sauce B: Heirloom tomatoes, poblano pepper, fresh thyme & garlic

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I had the thyme and garlic cloves that I used to flavor some olive oil (that I used to cook fish with) remaining so I decided to not waste them and used them in this delicious sauce.

heirloom 2

Ingredients:

  • 3 to 4 large roasted heirloom tomatoes
  • 1/4 roasted large white onion
  • 1 roasted poblano pepper
  • 1 1/2 tablespoon of the fresh thyme and garlic cloves (the thyme leave removed from the sprigs and the garlic finely chopped)
  • salt and pepper to taste

Preheat oven to 350 and roast the tomatoes and onion for 30 to 35 minutes.  Char the poblano on the stove top and place in bag to steam so the skin is easy to remove.

Place all the ingredients into a blender and you have a great sauce

 

 

 

Heirloom Tomatoes and Seafood Platter

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This is a quick and light dinner for a hot summer night, weekend brunch or lunch. Tasty way to use up the fresh heirloom that are in abundance right now. As I don’t know how many you are feeding I am not going to tell you how much to buy and of course you can change up the fish to your favorites.

Heirloom Tomatoes and Seafood Platter

Ingredients

  • heirloom tomatoes (I used various colors because I thought it looked pretty)
  • fresh shrimp
  • halibut
  • salmon (left the skin on but that is your option)
  • lemons
  • salt and pepper
  • thyme, garlic flavored olive oil

Instructions

  1. Cut the tomatoes in slices.
  2. Season the fish with salt and pepper and cook in the flavored olive oil.
  3. Squeeze cooked fish with lemon.
  4. Add the fish to the platter of tomatoes, add some lemon slices and you are ready to serve.

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.