Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Zucchini Croutons

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Your garden has an abundance of zucchini and your are looking for something different to do with them…well try zucchini croutons…they are great on pasta or on salads.

Zucchini Croutons

Ingredients

  • zucchini
  • olive oil
  • parmesan cheese

Instructions

  1. Preheat oven to 400. Line baking sheet with parchment paper,
  2. Cut the zucchini into small square pieces. Toss together with the olive oil and parmesan cheese to coat all the pieces. Place on a single layer on the baking sheet and bake for 25 to 30 minutes. Let cool for 3 to 5 minutes and now you have croutons.

Pesto

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While your garden is abundant with basil it’s a great time to make pesto and it is really easy to do and it stores wonderfully in the freezer. Since I don’t know how much basil you have I can’t tell you how much oil you will need…just add the oil until the mixer is the consistency you like…I tend to make it on the thick side as you can always add more oil or pasta water when you use it.

Pesto

Ingredients

  • fresh basil
  • 3 to 4 cloves of garlic
  • parmesan cheese
  • olive oil
  • lemon juice
  • salt and pepper

Instructions

  1. Combine all the ingredients in a food processor.
  2. Portion into serving sizes in Ziploc bags and freeze.

Tomato Sauce A: Fire Roasted Tomatoes & Parmesan Cheese

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This sauce is a combination of fresh and canned roasted tomatoes.

Fire Roasted Tomatoes & Parmesan Cheese Sauce

Ingredients

  • 28 oz can fire roasted tomatoes
  • 1 large fresh tomato – oven roasted
  • 4 roasted garlic cloves
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup good white wine (I used a chardonnay)
  • 1/2 block of a quartered chunk parm cheese – including rind
  • 1 bay leaf
  • 1 tablespoon fresh chopped basil
  • Olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees and roast the fresh tomatoes, shallots and garlic. Place the shallots and garlic in a aluminum foil package drizzled with olive oil, salt and pepper. Cut the tomato into quarters, cover with olive oil salt and pepper. Place all on baking sheet in preheated oven and roast for 35 to 40 minutes.
  2. In a sauce pan, combine all the ingredients and simmer for 2 to 3 hours. The piece of parm will melt in this sauce. Remove bay leaf before serving.

Bacon / Leek Risotto with eggs

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This is an easy risotto to make for a brunch or even a lunch or dinner. And boy is it flavorful.

Bacon / Leek Risotto with eggs

Ingredients

  • 12 oz (1 package) Applewood Smoked Bacon – cut into lardons
  • 1 leeks – cleaned and chopped
  • 2 large shallots – chopped
  • 3 large garlic cloves – chopped
  • 2 cups Arborio Rice
  • 1 quart Vegetable Broth – heated up
  • 2 tablespoons unsalted butter
  • 1/2 cup Parm cheese
  • salt and pepper
  • eggs ** see note
  • fresh parsley for garnish (optional)

Takes

Instructions

  1. Put bacon in cold cast iron pot and put heat on high. Cook bacon until fat is rendered and the bacon is crispy (note: placing the bacon in a cold pan helps the rendering of the bacon fat without burning the bacon). Remove cooked bacon from pot and drain on paper towels.
  2. Add the chopped leeks and shallots to the bacon grease, salt and pepper to taste and saute for 5 minutes. Add chopped garlic and continue to cook for another 2 minutes.
  3. Add the Arborio rice to pan and toast on a medium heat for a few minutes.
  4. Add 3/4 cup of the heated veggie broth and deglaze the pot. Let the rice absorb the broth and repeat adding the broth about 1/2 to 3/4 cup at a time, continually stirring with a wooden spoon (found it works best for this recipe) until all the veggie broth is absorbed (about 20 minutes). The rice should be cooked to al dente (not mushy).
  5. Add the butter and parm cheese and the cooked bacon back into the pot. Combine all together. Place on serving platter and top with eggs or you can plate individually from the stove.
  6. **Note: eggs: I like poached eggs on top of the risotto, however not a fan of making them, so I find that you can bake the eggs in muffin pans at 350 for about 15 minutes fab eggs. Be sure to spray the muffin pan with cooking spray before adding the eggs to keep them from sticking.

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.