Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Chorizo Stuffed Mini Peppers

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A great game day snack that you can actually sneak greens into that is also crunchy and cheesy.

Chorizo Stuffed Mini Peppers

Ingredients

  • 1- chorizo sausage – casing removed (you could use a spicy chicken sausage if you don’t want chorizo)
  • 1 package of mini peppers – seeded and cut in half
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 medium shallot – finely chopped
  • 1 1/2 cups mixed greens (or just spinach if you prefer)
  • 1 tablespoon olive oil
  • salt

Takes

Instructions

  1. In a large frying pan heat the olive oil…add the chorizo meat, crumble the sausage while it is cooking and cook thoroughly. Remove from pan and set aside to drain.
  2. Into the same pan that the chorizo was cooked in saute the chopped shallot, add salt, for about 3 minutes. Add the greens to pan and wilt down. Remove shallots and greens to drain.

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Roasted Squashes

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Thanksgiving is over and we have a week until Hanukkah so maybe you want to eat healthier this week. This is a one roasting pan dish that is a good entrée or a side and it is really easy to make.

Roasted Squashes

Ingredients

  • 1 Acorn or Kabocha Squash – cut in half and seeds removed
  • 24 oz chopped Butternut squash or 1 whole one that you seed & cut up
  • 1 large onion sliced
  • 3 – 4 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika

Takes

Instructions

  1. Preheat oven to 400 degrees
  2. On a large roasting pan place your 2 halves the of acorn or kabocha squash, the butternut squash and onion. Sprinkle with the olive oil, salt, pepper, and paprika and bake for 55 to 60 mintues.
  3. When ingredients are cooked, scoop the acorn/kabocha squash from the skin carefully as you are going to use it as the bowl if you want, chopped removed squash and combine with the roasted butternut squash and onions…put back in squash bowls or place in serving dish and enjoy.

Best Turkey Gravy (if I do say so myself)

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Miss the gravy over your turkey, well miss it no more. This is a very easy gravy to make and can be made a day ahead so all you have to do is reheat it (so if you are going to a Thanksgiving feast where the gravy will be made with regular flour you can bring your own gravy and therefore not feel left out or have to eat dry turkey).

 

Best Turkey Gravy (if I do say so myself)

Ingredients

  • 1/2 sweet onion – thinly sliced
  • 3 to 4 tablespoons olive oil
  • 2 whole garlic cloves
  • 3 tablespoons Pamela’s Gluten Free Flour
  • 3 tablespoons unsalted butter
  • 1 1/2 cups turkey broth
  • Salt and pepper

Takes

Instructions

  1. In a large pan add the olive oil and garlic cloves. Let oil heat and garlic cook for about 5 minutes…do not let the garlic burn. Remove the cooked garlic from the oil and add the sliced onion, sprinkle with salt and cook until nicely browned about 7 to 10 minutes. Remove the cooked onions to a food processor and puree well.
  2. In the same pan add the butter and flour and whisk for 3 to 5 minutes until the flour taste is cooked off. Add the turkey broth to the pan and cook until all ingredients are well combined and a beautiful brown color – again about 7 to 10 minutes. Add the pureed onions, salt and pepper to taste, stir well and cook for another 5 minutes. And now you have a fantastic gravy.
  3. Note: this gravy is made without the turkey drippings as I am assuming that they will be used for the gluten gravy…but if you are lucky enough to be able to add the drippings just reduce the amount of turkey broth.
  4. this gravy could also be made with chicken broth for a roasted chicken dinner.

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.

Basil / Parsley Sauce

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This Basil and Parsley sauce is a refreshing change from tomato sauces. It is light and refreshing. Great for pastas or on top of fish. A great way to use up the basil you have been growing or the parsley you only need a couple of teaspoons full and don’t know what to do with the remaining.

Basil / Parsley Sauce

Ingredients

  • 3 cups basil
  • 2 cups parsley
  • 1 1/2 cups olive oil
  • 1 cup pecorino romano / parmesan cheese blend
  • 1/2 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne

Instructions

  1. Put all the ingredients into a food processor and blend well. If you want the sauce a bit thinner just add more olive oil.