Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Cauliflower Garbanzo Bean Dip

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Looking for a new and healthy dip, one that can sit out without any spoilage? Well here is the answer to this need. This is a dip you will serve many time over the hot summer months.

Roasted Cauliflower Garbanzo Bean Dip

Ingredients:

  • 1/2 head of cauliflower – cut into chunks
  • 1 head of garlic – whole with the head cut off to roast
  • 2 medium shallots – halved
  • 15.5 oz can garbanzo beans – drained and rinsed
  • olive oil – approx. 2 cups
  • Kosher salt
  • Fresh ground pepper
  • 1/2 lemon – juiced
  • for garnish: fresh thyme leave and smoked paprika
  • to serve: cut veggies, crackers, chips – your choice.
  1. Preheat oven to 400 degrees.
  2. Line a sheet pan with foil (it makes clean up a snap). Place the cauliflower & shallots on the sheet pan, sprinkle with some olive oil, salt and pepper. Wrap the head of garlic in a small piece of foil, sprinkle with some olive oil, salt and pepper, wrap up and place on sheet pan. Roast in oven for 30 to 35 minutes.
  3. Let the roasted veggies cool and then put in a food processor with the garbanzo beans, and some olive oil, pulse to combine. Add the lemon juice, about 1/2 teaspoon Kosher salt and lots of ground pepper (to taste), run the processor adding olive oil thru the tube until the dip is the consistency you like (some like a dip thicker than others..
  4. Place dip in serving bowl, sprinkle with smoked paprika and the chopped fresh thyme and serve.

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.

Vanilla Tea Cakes

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I received a Flower Petits baking pan from my friend Tessa’s son, Parker who is 7 for my birthday.  I wanted to use it and thought vanilla petit cakes would be good (even topped some with melted chocolate, because sometimes chocolate just makes things even better).  These tea cakes would be perfect to make for Mom for Mothers Day, having tea with friends or just for any old time.

Vanilla Tea Cakes

Ingredients:

  • 1 stick unsalted soften butter
  • 1/3 cup sour cream
  • 3 teaspoons vanilla extract
  • 1 vanilla bean – split with the seeds scraped out
  • 1 cup Xyla
  • 2 1/4 cups Pamela’s Gluten Free Flour
  • 1/2 teaspoon Kosher salt
  • 1 1/2 teaspoon xanthan gum
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • non-stick spray
  1. Preheat oven to 350 degrees.
  2. Spray thoroughly the baking pan with non-stick spray.
  3. In a standing mixer combine the butter, Xyla and sour cream. Add the vanilla extract and vanilla bean seeds.
  4. In a separate bowl combine the Flour, salt, xanthan, baking powder and soda, whisk together.
  5. Slowly add the dry ingredients to the mixer and combine.
  6. I used a small scoop to place the dough in the flowers of the pan – fill only 1/2 way.
  7. Bake at 350 for 22 to 25 minutes.
  8. Let cool in pan for 10 to 15 minutes, then let finish cooling on wire rack.
  9. Option: melt your favorite chocolate in a double boiler, add a splash of vanilla and a splash of decaf coffee, and dip the vanilla cakes lightly into the chocolate.

Gluten Free Quesadillas

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or as I like to call this recipe Quesadillas 2.0.

Gluten Free Quesadillas

Ingredients:

  • 1 package Brown Rice Tortillas
  • 1 large yellow onion, thinly sliced
  • 10 oz chopped crimini mushrooms
  • 1 to 2 tablespoons truffle oil
  • 2 to 3 tablespoons olive oil
  • truffle salt
  • dried thyme
  • pepper
  • brie cheese, thinly sliced
  1. Heat the truffle and olive oil in a large skillet, add the sliced onions, sprinkle with truffle salt & pepper and saute on med/low for about 10 to 15 minutes. Add the mushrooms and continue to saute for another 15 to 20 minutes. Remove to strainer.
  2. Over a gas burner toast the tortillas on both sides, place in the heated skillet, put sliced brie on 1/2 of the tortilla add the mushroom/onion mixture, add 1/4 teaspoon of dried thyme and sprinkle with truffle salt, fold tortilla and heat thru until cheese is melted an repeat.
  3. If you are making these in advance place on baking sheet in 200 degree oven to keep warm.

Slow Cooker Beef Stew

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Beef Stew is terrific for a cold winter’s night dinner. Easy to make in the slow cooker.

Slow Cooker Beef Stew

Ingredients:

  • 1 1/2 lbs lean beef stew meat
  • 1 large onion – thinly sliced
  • 2 medium shallots – thinly sliced
  • 4 to 5 tablespoons olive oil
  • 3 to 4 tablespoons tomato paste
  • 4 to 5 whole garlic cloves
  • 7 carrots – chopped 1/2 inch pieces
  • 2 turnips – chopped 1/2 inch pieces
  • 10 oz cremini mushrooms- sliced
  • 1 tablespoon dried basil
  • 1 tablespoon paprika
  • 7 to 10 sprigs fresh thyme
  • 1 14oz can fire roasted tomatoes
  • 1 qt beef broth
  • salt and pepper
  • 1/2 bag frozen peas
  1. Heat olive oil in a cast iron skillet. Add onions and shallots, lightly salt and saute for 3 to 5 minutes. Move onions and shallots to the slow cooker pot.
  2. Salt and pepper the stew meat, add to cast iron skillet and sear on all sides. This takes about 5 to 7 minutes. Remove meat to slow cooker pot.
  3. Add the tomato paste to the cast iron skillet and cook for about 3 minutes and then add to slow cooker pot.
  4. Add the remaining ingredients to the slow cooker pot, give the ingredients a stir to combine.
  5. Cover and set the slow cooker on high for 5 hours. Add the peas to the stew.