Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Scallops with Black Rice

by

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.

Orange Chicken with Radish & Bok Choy

by

I was missing Chinese food, especially orange chicken. Being gluten free presents quite an issue due to the soy sauce and flour used in restaurants so I made this recipe and let’s just say “Winner, Winner, Orange chicken dinner”.

 

Orange Chicken with Radish & Bok Choy

Orange Chicken

Ingredients

  • 1 lb chicken tenders (breast meat) – cut into bite size pieces
  • ¾ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon cayenne pepper
  • 1 cup canola/vegetable oil

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. Combine all the above dry ingredients in a bowl or zip lock bag. Add chicken and coat completely.
  3. Heat oil to get it really hot in large frying pan.
  4. Add coated chicken and cook for approximately 10 minutes – chicken should be golden brown
  5. Remove chicken from oil to a paper towel to drain. Salt chicken while very hot.

For the Orange Sauce:

  • Zest and juice of 1 orange
  • ½ cups Orange Marmalade (I found 100% fruit St. Dalfour Marmalade at Whole Foods that does not add sugar)
  • 2 tablespoon Mirin
  • 2 tablespoons XYLA
  • ¼ teaspoon fish sauce
  • ¼ teaspoon cayenne pepper
  • 1 cup canola/vegetable oil

Takes

Instructions

  1. Combine all the ingredients in a bowl and mix well.

For the Orange Chicken:

  1. Add cooked chicken to orange sauce
  2. Spray baking sheet with non-stick cooking spray
  3. Put sauced chicken on baking sheet and bake for 15 minutes – which chicken is baking make the bok choy

Bok Choy & Radishes

  • 4 heads bok choy – cut in half
  • 5 to 6 radishes – sliced
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon Mirin
  • Salt to taste

Takes

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.