Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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.

Pesto

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While your garden is abundant with basil it’s a great time to make pesto and it is really easy to do and it stores wonderfully in the freezer. Since I don’t know how much basil you have I can’t tell you how much oil you will need…just add the oil until the mixer is the consistency you like…I tend to make it on the thick side as you can always add more oil or pasta water when you use it.

Pesto

Ingredients

  • fresh basil
  • 3 to 4 cloves of garlic
  • parmesan cheese
  • olive oil
  • lemon juice
  • salt and pepper

Instructions

  1. Combine all the ingredients in a food processor.
  2. Portion into serving sizes in Ziploc bags and freeze.

Tomato Sauce A: Fire Roasted Tomatoes & Parmesan Cheese

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This sauce is a combination of fresh and canned roasted tomatoes.

Fire Roasted Tomatoes & Parmesan Cheese Sauce

Ingredients

  • 28 oz can fire roasted tomatoes
  • 1 large fresh tomato – oven roasted
  • 4 roasted garlic cloves
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup good white wine (I used a chardonnay)
  • 1/2 block of a quartered chunk parm cheese – including rind
  • 1 bay leaf
  • 1 tablespoon fresh chopped basil
  • Olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees and roast the fresh tomatoes, shallots and garlic. Place the shallots and garlic in a aluminum foil package drizzled with olive oil, salt and pepper. Cut the tomato into quarters, cover with olive oil salt and pepper. Place all on baking sheet in preheated oven and roast for 35 to 40 minutes.
  2. In a sauce pan, combine all the ingredients and simmer for 2 to 3 hours. The piece of parm will melt in this sauce. Remove bay leaf before serving.

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

Pasta w/ Peas and Basil Parsley Sauce

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This is a light and fresh pasta dish that only takes a few minutes to make.

Pasta with Peas and Basil Parsley Sauce

Ingredients

  • Basil / Parsley sauce **
  • fresh pasta (I have found a wonderful fresh gluten free pasta at Whole Foods, or you can make your own or you can even use your favorite dried pasta)
  • 1- 10 ounce package of fresh English Peas (frozen peas can be substituted)
  • Parmesan cheese – to taste
  • salt

Instructions

  1. Boil large pot of water, salt boiling water and add your pasta. If using fresh pasta that only takes a couple of minutes to cook add the fresh peas at the start. If using dried pasta add the fresh peas for the last two to three minutes of the cooking time.
  2. Drain the pasta and peas
  3. Top with the Basil / Parsley sauce and parm cheese to taste.