Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Champagne Poached Fish

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Ever have some champagne left in the bottle that you don’t want to go flat? Ever want an excuse to open up a bottle of champagne? Well this easy recipe will give you the champagne permission you are seeking.

champagne tilapia

Champagne Poached Fish

Ingredients for poaching broth:

  • 1 1/2 cups champagne
  • few sprigs fresh dill
  • few sprigs fresh thyme
  • 2 garlic cloves – whole
  • 1/2 tablespoon Dijon mustard

Takes

Instructions

  1. Combine all the ingredients in a sauce pan, bring to a boil and cook until liquid has reduced in half. Strain out the herbs and garlic and let sauce cool a bit before adding to the fish if you are not poaching the fish right away. The champagne sauce can be made well ahead.

Ingredients for the fish:

  • 4 pieces of tilapia (or any white fish you might like)
  • salt and pepper
  • few sprigs fresh thyme
  • 2 garlic cloves – whole
  • 1/2 tablespoon Dijon mustard

Takes

Instructions

  1. Salt and pepper both sides of the fish. In a large frying pan place the fish and broth – bring to a boil, reduce to medium simmer and poach for about 15 minutes (if you use a thicker cut of fish you will need to adjust the cooking time accordingly.
  2. Plate fish and add some of the broth on top. For aesthetics sprinkle some chopped dill on top. I served this with olive oil fried tiny baby potatoes…see recipe.

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Beef Short Rib Chili / Slow Cooker

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This spicy beef short rib chili is made in the slow cooker so once assembled you can go on your way. Or make the day before and just reheat in the slow cooker when you need it.

Beef Short Rib Chili / Slow Cooker

Ingredients

  • 6 beef short ribs (about 3 1/2 lbs)
  • 6 chili de arbols
  • 2 chili ancho
  • 2 roasted jalapenos (remove skin & seeds- to turn down the heat)
  • 2 chipotle peppers
  • 2 to 3 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 2 15oz cans black beans (rinsed and drained)
  • 4 15oz cans fire-roasted tomatoes
  • 1 teaspoon red chili pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chipotle ground pepper
  • salt and pepper
  • 1 large yellow onion – finely diced
  • 1 large shallot – finely diced
  • 2 tablespoons fresh cilantro (optional)
  • 5 to 6 garlic cloves- finely chopped

Takes

Instructions

  1. Heat olive oil in a large cast iron frying pan.
  2. Salt and pepper the beef ribs on all sides
  3. Heat oil to get it really hot in large frying pan.
  4. Brown the beef ribs on all sides, remove from pan. While the beef ribs are browning put the chili de arbos and ancho chili in the heated oil to soften them up at bit – remove from pan, de-seed and place the chilies in a blender.
  5. Blender: to the chilies in the blender add the jalapenos, chipotles, 1 can of the tomato sauce, tomato paste. Puree well. Set aside
  6. Into the same cast iron pan add the onion & shallot, salt and sautee for about 3 minutes. Add the chopped garlic and sautee for another minute or so. Do not burn the garlic!.
  7. Layer the slow cooker: onion/garlic mixture, browned ribs, black beans, chili mixture from the blender, the dried spices, 3 cans of fire-roasted tomatoes, cilantro and s&p to taste.
  8. Cook on low for approximately 7 hours. Remove the ribs and cut the meat into bit size pieces and discard the bones.
  9. Serve with your favorite accoutrements (i.e.: cheese, sour cream, avocados)
  10. Another way to serve is to hollow out corn bread muffins and put the chili in the muffin…

chili in cornbread

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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

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.

Unstressfull Turkey Dinner

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This is an easy to make, unstressfull Turkey Dinner for a small gathering.

To make it even easier I am listing the grocery list as well as what should be in your pantry (or need to be moved to the shopping list).

Groceries list:

  • Turkey breast
  • 1 package Pamela’s Gluten Free Cornbread Mix
  • 1 can corn
  • 2 medium onions
  • Chicken Sausage (I use the Trader Joe’s Sicilian ones)
  • Vegetable broth
  • 4 yams/sweet potatoes

Pantry Items needed:

  • 2 sticks unsalted butter
  • 3 eggs
  • Kosher salt
  • pepper
  • paprika
  • dry thyme
  • dry basil
  • dry coriander
  • garlic powder
  • olive oil
  • kitchen string

and now for the cooking:

Unstressfull Turkey Dinner

Cornbread (for the stuffing) – this can be made the day before*

  • 1 package of Pamela’s Gluten Free Cornbread mix
  • 1 can drained corn
  • 1/4 cup XYLA
  • 1 cup water
  • 8 tablespoons melted butter
  • 2 eggs
  • salt and pepper to taste.

Instructions

  1. Combine all the ingredients and bake according to the package instructions.
  2. Set aside to cool completely.

Cornbread Stuffing:*

  • 1 1/2 medium onions – chopped
  • 2 to 3 tablespoons butter
  • 1 to 2 teaspoons chopped garlic
  • 1/4 teaspoon dry thyme
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry coriander
  • salt and pepper to taste
  • 3 chicken sausages
  • 1 egg
  • 1 cup veggie broth

Takes

Instructions

  1. In a large pan melt the butter, then saute the onion, add the dry herbs and salt & pepper. Cook for 3 to 5 minutes. Take the sausage from the casings and add to the mixture and continue to cook until the sausage is cooked completely. Add in the veggie broth and simmer for a few minutes.
  2. Crumble the cooled cornbread and add the onion sausage mixture to it. Set aside to cool.

Turkey:**

  1. Butterfly the turkey breast and remove the bone (or you can have a butcher do this).
  2. Place the turkey between saran wrap and with a meat mallet pound out the breast meat to about 1/2 inch thick.
  3. Salt, pepper, paprika the breast meat side up. Add a layer of the stuffing mixture leaving about a 1/2 inch border so when you roll it up the stuffing does not fall out.
  4. Roll the turkey breast like a jelly roll and tie up with kitchen string.
  5. Salt, pepper, paprika the turkey roll (i.e. the skin side).
  6. Brush with 3 tablespoons of melted butter

Yams / Sweet Potatoes

  1. Slice the potatoes into 1/4 inch slices (I leave the skin on but you can peel them if you prefer). Sprinkle the slices with garlic powder, salt, pepper and paprika and toss with olive oil.
  2. Preheat oven to 325 degrees
  3. Line a roasting pan with the potatoes. Place the turkey breast on top of the potatoes and roast for about 2 1/2 hours (until the thermometer reaches 160 to 165).
  4. Put remaining stuffing that was not used in the turkey breast in a separate baking dish and bake for 1 hour (i.e. add to the oven 1 1/2 hours into the breast cooking).
  5. When the turkey if fully cooked remove from oven and tent with aluminum foil and let rest for 20 minutes. Lower the oven temp to 250 and leave the stuffing in the oven to keep warm.
  6. After the turkey has rested cut off the kitchen string and slice.

Additional notes:

  1. *the cornbread and stuffing can be made a day ahead.
  2. **The turkey breast can be butterflied and stuffed and set in the refrigerator uncovered hours ahead. Remove from the refrigerator 1 hour prior to baking so it can get room temperature.
  3. I know this might look like a lot of work but in total it is only a few hours of prep and cooking and that is a really easy day.