Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Prosciutto Peas Pasta with Meyer Lemon Parm Sauce

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Looking for an easy to recipe that is perfect for company or just a tasty easy dinner you need to make this pasta dish.

Prosciutto Peas Pasta with Meyer Lemon Parm Sauce

Ingredients:

  • 1 tablespoon olive oil
  • 4 oz prosciutto – sliced into lardons
  • 1 medium shallot – finely chopped
  • 2 garlic cloves – grated
  • 2 Meyer lemons – zest and juice
  • pepper to taste
  • 1/4 cup white wine
  • 1 cup of fresh peas
  • 1/4 cup fresh thyme – finely chopped
  • 1 9oz package of fresh gluten fee pasta
  • salt for the pasta water
  • 2 cups grated parm cheese
  1. start a large pot of water to boil for the pasta.
  2. Heat the olive oil in a large non stick skillet. Add the prosciutto lardons to the pan and cook until almost totally crispy. Add shallots, garlic and pepper and saute for an additional 2 minutes. Add lemon juice & zest and wine, reduce heat to simmer and cook for about 15 minutes.
  3. Water is boiling, add salt and cook the pasta and fresh peas together – about 2 to 3 minutes. Reserve 3/4 to 1 cup of the pasta water, drain the pasta and peas.
  4. Add the cooked pasta and peas to the simmering sauce with 1 cup of the parm cheese. Mix well to combine. Add the pasta water and other cup of parm cheese and continue to combine, simmer on low for about 3 minutes.
  5. Add fresh chopped thyme and serve.

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

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This is your answer to the question “is there no tasty moist gluten free bread?”  This Focaccia bread is terrific and you can finally eat a bread that you don’t have to toast to make it edible.

This is focaccia bread that is topped with shallots…see note below

Horseradish Crusted Roast Beef

Ingredients for basic 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 salt
  • 1 egg
  • 2 tablespoon olive oil
  • non stick spray
  1. Dissolve Xyla / honey in the warm water, add the yeast and let sit for about 5 minutes. (Note you will not get a big foam since you are not using actual sugar)
  2. In a separate bowl whisk together the flour, xanthan gum and salt.
  3. In another separate bowl mix the egg with the olive oil, add to the yeast mixture and mix well.
  4. Add the wet ingredients to the dry and combine well. It is an easy mix that can be done by hand so no need to dirty the standing mixer.
  5. Spray a 9 by 9 in pan with the non stick spray, spread the dough into the pan, cover with plastic wrap and let sit in a warm spot for about 20 minutes.
  6. While the bread it resting preheat the oven to 400.
  7. Bake for 25 minutes, let bread cool in pan, and you are ready to serve.
  8. Add the wet ingredients to the dry and combine well. It is an easy mix that can be done by hand so no need to dirty the standing mixer.

Focaccia Bread topped with sautéed shallots

  1. While the bread is in the oven baking, saute thinly sliced shallots in 1 to 2 tablespoons of butter and add to the baking bread for the last 10 minutes of it’s bake (this way the shallots are cooked but not burnt).

Focaccia Bread with fresh herbs

  1. If you have fresh herbs like, thyme, lemon-thyme, rosemary, or basil: just add two tablespoons of the herb to the dry ingredients & sprinkle some on top of the dough before baking and you will have a very herby bread.

Cranberry Apple Cornish Game Hens

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This can be Thanksgiving made easy. Not expecting a big crowd, don’t want to sweat cooking a huge bird, well this can be the answer to have an elegant Thanksgiving dinner without all the fuss and mess. This recipe is not only for Thanksgiving, it is really good for a throw back to an elegant meal at home.

Cranberry Apple Cornish Game Hens

Marinade Ingredients

  • 1 12oz bag fresh cranberries
  • 1 medium honeycrisp apple (or really any sweet apple) – chopped in small pieces
  • 4 inches fresh ginger grated
  • 2 cups water
  • 1/2 cup XYLA
  • 3 sprigs of fresh thyme
  1. Place all the ingredients into a pot on the stove top, bring to a boil, reduce to med/high and cook as you hear the cranberries popping, this takes about 10 to 15 minutes.
  2. After the marinade has cooled, set aside 1 cup to use as gravy for the hens. Place the remaining marinade in a large Ziploc bag with the hens and let sit on the counter at room temperature for 1 hours.

Cornish Game Hens:

please note that the hens come frozen so you need to plan a day ahead to defrost them in the refrigerator.

  • 2 Cornish Game hens – defrosted
  • fresh thyme
  • fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon paprika
  • chives for garnish – chopped

Instructions

  1. Preheat oven to 350 degrees
  2. Remove the hens from the marinade, place in a roasting dish, add the fresh thyme and oregano to the inside of the birds, sprinkle the top of the birds with the salt, pepper, garlic and paprika. Bake in oven for about 85 to 90 minutes. Remove from oven and let rest for 7 to 10 minutes. I topped the dish with chopped fresh chives.
  3. Remove the herbs from the inside to the birds. I served this over Shitake Mushroom RisottoShitake Mushroom Risotto. You can serve the hens whole or cut them in half.