Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Chicken & Vegetables Biscuit Topped Pot Pie

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Nothing better than a good old fashion Chicken Pot Pie, well this is an elevated flavorful gluten free version that you will just love.

Lemon-Thyme Chicken with Carrots and Potatoes

Ingredients for roasting:

  • 6 chicken thighs
  • 1 lb carrots
  • 1 head of cauliflower
  • 6 springs of rosemary
  • 6 springs of thyme
  • salt and pepper
  • paprika
  • olive oil
  1. Preheat oven to 400. On a rimmed baking sheet place the chicken, carrots, and quartered cauliflower. Season all with salt, pepper and paprika and toss with olive oil. Place the rosemary and thyme springs under the chicken thighs. Bake in oven for 35 to 40 minutes.
  2. While the roasting is happening you get to make the rest of the pie:

for the pot pie gravy:

  • 1 large yellow onion – finely diced
  • 4 large cloves of garlic – finely minced
  • 10 oz sliced crimini mushrooms
  • 3 to 4 tablespoons olive oil
  • 1/2 cup Pamela’s Gluten Free Flour
  • 1/3 cup unsalted butter
  • 3 cups of vegetable broth – divided
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 cup frozen peas
  • 1 cup frozen roasted corn
  1. In an over proof frying pan heat the olive oil, add the onion, salt and saute for 5 to 7 minutes. Add the mushrooms to the onions and continue to cook for 5 to 6 minutes, add the chopped garlic and continue to saute for 3 more minutes.
  2. Add the butter and flour to the pan and cook for 3 to 5 minutes, add the thyme and rosemary, 2 of the cups of the vegetable broth and cook for about 10 minutes and you should have a nice thick gravy. Taste to see if you need to add any additional salt and pepper. Add the frozen vegetable to the pot.
  3. When the chicken and vegetables are done roasting cut into bit size pieces and add to gravy. Stir to combine all the ingredients. Top with biscuit dough (see below) and bake at 450 for about 20 minutes.

for the biscuits:

  1. Mix the dry ingredients together, add the butter and combine with you hands or pastry blender until the mixture looks like coarse crumbles. Add the milk, stir and combine to form the batter.

for the biscuits:

  • 2 cups Pamela’s gluten free flour http://www.pamelasproducts.com/
  • 1 tablespoon baking powder
  • 2 teaspoon Xyla http://www.xylitolusa.com/
  • 1/2 teaspoon unsalted butter
  • 1 cup of unsweetened vanilla almond milk

Lemon-Thyme Chicken with Carrots and Potatoes

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A friend of mine gave me some lemon-thyme from his garden and it is now a new favorite herb of mine.

Lemon-Thyme Chicken with Carrots and Potatoes

Ingredients:

  • 1 sweet onion diced
  • 4 to 5 tablespoons olive oil
  • 3 whole garlic cloves
  • chicken – I used the 2 breast 4 leg package of cut up chicken, but you can use whatever pieces of the chicken you prefer
  • 10 oz cremimi mushrooms sliced
  • 2 medium lemons quartered
  • 20 sprigs fresh lemon-thyme
  • 1 cup Pinot Grigio wine
  • 3 cups Vegetable broth
  • 6 carrots – chopped into 1/2 inch pieces
  • 1 lb 8 oz Dutch baby potatoes – halved
  • salt and pepper
  • 3 to 5 tablespoons drained capers (optional)
  1. Preheat oven to 400 degrees.
  2. Heat olive oil with the whole garlic cloves in a dutch oven. When the garlic starts to turn brown remove from pan. Salt and pepper the chicken pieces. Add to heated oil and brown on all side. Remove browned chicken and set aside.
  3. Add the onions to the pot, lightly salt and saute for 3 to 5 minutes. Add the slice mushrooms and continue to saute with the onions for 2 to 3 minutes. Add the carrots and potatoes and saute for another 2 to 3 minutes.
  4. Add the wine to the pot to deglaze.
  5. Add the lemon-thyme, chicken quartered lemons and vegetable broth to the pot. Cover and bake in a 400 oven for 1 hour.
  6. Remove chicken, carrots and potatoes from dutch oven to a platter. Turn heat to high and reduce liquid to 1/2. Using cornstarch make a small slurry in a separate bowl, add to the reduced broth and cook for about 7 to 10 minutes. Strain the gravy.
  7. Put the drained caper into the pot and cook for a couple of minutes. Add as garnish to the chicken platter.

To make the sandwich

  1. Slice the focaccia in half, your choice of a lite white cheese, a lite schmear of horseradish sauce, springs greens or lettuce, tomato slices, sliced horseradish roast beef. And since it your sandwich add what you think will be good on it.

Focaccia Bread Horseradish Roast Beef Sandwich

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Been missing tasty bread to make a great sandwich with? Hate not having a great sandwich to eat or serve as game day food? Well your wait is over as the focaccia bread flavored with horseradish and made into a sandwich with Horseradish Roast Beef Horseradish Crusted is delish.

Focaccia Bread Horseradish Roast Beef Sandwich

Ingredients for Horseradish Focaccia Bread:

  • 1 cup warm water
  • 1 tablespoon Xyla or 1 tablespoon honey
  • 1 tablespoon active dry yeast (about 1 1/3 packets)
  • 1 1/2 cup Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon Kosher Salt
  • 1 egg
  • 2 tablespoon olive oil
  • 2 tablespoons Gold’s Horseradish
  • non stick spray
  1. Dissolve Xyla in warm water, stir in yeast and let stand until foam forms (with Xyla or honey you do not get a huge foam) about 5 minutes.
  2. While yeast is blooming in a separate bowl whisk together the flour, xanthan gum, salt.
  3. In another bowl mix the egg, olive oil, and horseradish together and then add to yeast and mix well. Add the wet mixture to the dry and combine well (it is easy to mix by hand so no need to dirty the standing mixer).
  4. Spray a 9 x 9 inch pan with cooking spray, spread the dough out, cover with plastic wrap and let sit in a warm spot for about 20 minutes
  5. Preheat oven to 400.
  6. Bake for 25 minutes, let cool in pan.

To make the sandwich

  1. Slice the focaccia in half, your choice of a lite white cheese, a lite schmear of horseradish sauce, springs greens or lettuce, tomato slices, sliced horseradish roast beef. And since it your sandwich add what you think will be good on it.

Horseradish Crusted Roast Beef

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Tasty Tri tip roasted with a horseradish crust with fingerling potatoes and carrots.

Horseradish Crusted Roast Beef

Ingredients

  • 1.5 lb (5 sausages) Chicken chorizo sausages (I found that Whole Foods makes chicken chorizo sausages but if you want you could use pork) – meat removed from casings
  • 1 1/2 teaspoon Gold’s Horseradish
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon granulated garlic
  • additional salt and pepper for the roast
  1. Combine the horseradish, salt, pepper & granulated garlic together in a small bowl.
  2. Place the tri tip in a roasting pan, salt and pepper and top with the horseradish mix. Let sit on the counter for at least 1/2 to get to be room temperature.
  3. Preheat oven to 350. Bake for 45 to 60 minutes for medium rare. Let sit and rest when roast is removed from the oven.
  4. I put fingerling potatoes and cut up carrots on the bottom of the roast pan so the entire meal was made in one pot.

Chicken Chorizo Sausage and Black Bean Chili

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It’s almost time for Super Bowl – the teams are getting ready to score big and you are now planning the Super Bowl Party Menu and you can also score big with this Chicken Chorizo and Black Been Chili as it is a huge winner.

Chicken Chorizo Sausage and Black Bean Chili

Ingredients

  • 1.5 lb (5 sausages) Chicken chorizo sausages (I found that Whole Foods makes chicken chorizo sausages but if you want you could use pork) – meat removed from casings
  • 1 large white onion – diced
  • 1 large shallot – diced
  • 1 red pepper – diced
  • 1 orange pepper – diced
  • 2 jalapenos – seeded and deveined – finely chopped
  • 4 garlic cloves – finely chopped
  • 1 dried chili ancho – stem removed and finely chopped
  • 1/2 teaspoon chipotle pepper
  • 1/2 teaspoon cayenne
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 bay leaf
  • 1 28 oz can fire roasted tomatoes
  • 1 14.5 oz can fire roasted tomatoes
  • 2 – 15 oz cans black beans – rinsed and drained
  • 3 to 4 tablespoons olive oil
  • salt and pepper
  1. Heat olive oil in a cast iron dutch oven, add the chorizo, crumble and cook about 3/4 the way thru. Add the onion, shallot, peppers to pot, lightly salt and pepper, saute for about 5 minutes, then add the garlic, saute for another 3minutes. Add all the remaining ingredients, stir to combine and simmer on low for 1 hour. Taste then salt and pepper to taste, remove bay leave and you are ready to serve.
  2. Don’t forget the garnishes: which could be cheese, avocado, cilantro, jalapenos, sour cream, tortilla chips.