Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Heirloom Tomatoes Chicken Pasta Salad

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Still had some Heirloom tomatoes to use up so decided on a chicken pasta salad. Of course if Heirlooms are not in season you can still make this with whatever your favorite tomato is. And making your own dressing is so much more flavorful. If you don’t use it all on this salad it stores well in a glass jar to use on other salads.

Heirloom Tomatoes Chicken Pasta Salad

Dressing Ingredients

  • 1 lime – zest and juice
  • 1 lemon – zest and juice
  • 1/2 orange – zest and juice
  • 2 tablespoons capers with liquid
  • 2 tablespoons Dijon mustard
  • 5 tablespoon honey
  • 2 tablespoons white wine vinegar
  • 2 tablespoon chopped fresh basil
  • 1 tablespoon fresh thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper

Instructions

  1. Whisk all the ingredients together.

the Salad

This is what I made mine with – but feel free to improvise.

  • 3 cups cooked gluten free brown rice pasta
  • 3 cups of cooked chicken -cut into bit size pieces
    • 1/4 cup chopped fresh basil
  • 2 large radishes – chopped
  • 1 can artichoke hearts – packed in water – chopped
  • 1 jar Hearts of Palm – cut into pieces
  • 2 to 3 medium size Heirloom tomatoes
  • 5 scallions – finely chopped
  • 1/2 jar Kalamata olives
  • 1/2 orange pepper – chopped
  1. So of course the next step is after the salad is all combine add the salad dressing and serve.

Pork Chops with Quinoa & Peas

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Juicy pork chops made easy with a tasty side dish of quinoa and peas.

Pork Chops with Quinoa & Peas

for the pork chops:

  • 2 bone in 1/2 inch thick pork chops

    • Ingredients

    • 1 lb chicken tenders (breast meat) – cut into bite size pieces
    • ¾ cup cornstarch
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon granulated garlic
    • ¼ teaspoon cayenne pepper
    • 1 cup canola/vegetable oil

    Takes

    for the pork chops:

    1. 2 bone in 1/2 inch thick pork chops

    for the pork chop rub:

    • 1 teaspoon ground garlic
    • 1/2 teaspoon dried basil
    • 3 teaspoon chopped fresh thyme
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 to 4 tablespoons olive oil

    Takes

    Instructions

    1. combine all the rub ingredients in a large Ziploc bag and add the pork chops. Massage the rub into the pork chops and let marinate on the counter for about 15 to 20 minutes.
    2. to cook the pork chops:
    3. preheat oven to 350 degrees
    4. heat 1 tablespoon of olive oil into a cast iron skillet, add the pork chops and brown on both sides (about 3 minutes on each side)
    5. Place the skillet into the pre-heated oven and bake for about 20 to 25 minutes. Remove from oven and let rest for about 7 to 10 minutes.

    Ingredients for the quinoa:

    • 1 cup quinoa
    • 2 medium shallots – finely chopped
    • 3 cloves of garlic – finely chopped
    • 2 tablespoons olive oil
    • 2 cups of vegetable broth
    • 2 cups of peas (these can be fresh peas that you have cooked or frozen that you have thawed)
    • 1/2 teaspoon lemon zest
    • 1 teaspoon lemon juice
    • 1 tablespoon butter
    • salt to taste

    Takes

    to cook the quinoa:

    1. heat the olive oil in the sauce pan, add the chopped shallots and garlic and saute for about 3 minutes on medium heat. Add quinoa to pot with the veggie broth, increase heat to high until the mixtures starts to boil, reduce heat to simmer, cover and cook for about 20 minutes.
    2. After the quinoa is cooked add the lemon zest and juice, butter, peas and salt to taste. And you are ready to serve

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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Cornucopia Cupcake (Entire Turkey dinner in one muffin)

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Need a recipe to use up those leftovers?  Went somewhere to eat and don’t have any Thanksgiving leftovers but really want the taste?  Want a turkey dinner but don’t want to spend all day cooking one.  Well here is an easy recipe for any scenario.

Corn muffins with turkey/veggies and full of flavor.

Cornucopia Cupcake (Entire Turkey dinner in one muffin)

Ingredients

  • 1 1/4 cups gluten free flour
  • 2/3 cups yellow cornmeal
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons baking powder
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon xanthan gum
  • 1 egg
  • 2 tablespoons XYLA
  • 1 cup Unsweetened Vanilla Rice Milk
  • 1/3 cup unsalted butter, melted
  • 2 teaspoon minced fresh thyme (or 1 teaspoon dried thyme)
  • 1 cup roasted corn kernels
  • 2 cups cooked turkey – chopped up
  • 1 cup cooked veggies (I used sautéed greens with peas) – I would skip anything that is creamed or sauced
  • 6.5 oz peeled & cooked chestnuts – chopped

Notes

  1. If you are using leftover turkey and veggies you can skip this first part. If you are cooking from scratch you will need a few more ingredients such as:
  2. olive oil, salt, pepper, granulated garlic, dried basil and 2 to 3 tablespoon of veggie broth

Instructions

  1. Preheat oven to 425 degrees. Spray with non-stick spray 1 super large muffin pan (6 muffins) (or of course you can use regular size muffins or even mini muffins and serve as an appetizer)
  2. Cook the turkey: I used turkey cutlets that were salted, peppered, granulated garlic and a small amount of dried basil sautéed in a large frying pan in olive oil. As the cutlets are so thin this cooking process only takes 3 to 5 minutes per side. Set cooked cutlets aside to cool.
  3. Cook the veggies: In the same pan add another tablespoon of olive oil and saute (don’t forget to salt the veggies) the mixed green veggies (spinach, chard, & kale) until wilted. Add peas (fresh or frozen to the pan and cook for another couple of minutes. Put the cooked veggies in a strainer to release any excess liquid.
  4. Chestnuts: Again the same pan (why wash lots of pots and pans when one will do) – add another tablespoon of olive oil and fry the chestnuts for a couple of minutes. Add the veggie broth to deglaze the pan. Remove from heat and add to veggie mixture.
  5. Cook the turkey: I used turkey cutlets that were salted, peppered, granulated garlic and a small amount of dried basil sautéed in a large frying pan in olive oil. As the cutlets are so thin this cooking process only takes 3 to 5 minutes per side. Set cooked cutlets aside to cool.
  6. Now on to making the muffins:
  7. In a large bowl, whisk the flour, cornmeal, parm cheese, baking powder, salt, thyme and xanthan gum.
  8. In a medium bowl, whisk the eggs. Whisk in the sugar, milk and butter.
  9. Add the egg / milk mixture to the large bowl of dry ingredients and combine will. To this mixture add the turkey, veggies and chestnuts – make sure that all the ingredients are well combined.
  10. Divide the batter equally among muffin cups.
  11. Bake for 20 to 22 minutes.
  12. Let cool in pan 5 minutes and you are ready to serve. Have any leftover cranberry sauce would be great to serve with the muffins.