Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Macadamia Nut Cookies

by

First weekend in Hawaii and so I just had to bake macadamia nut cookies.

Macadamia Nut Cookies

Ingredients:

  • 1 cup Xyla
  • 1 stick unsalted butter – room temp
  • 2 eggs – room temp
  • 2 teaspoons vanilla extract
  • 2 cups Pamela’s Gluten Free Flour
  • 1 teaspoon baking powder
  • 1 teaspoon xantham gum
  • 1 teaspoon Kosher salt
  • 1 1/2 cups chopped macadamia nuts
  1. Pre-heat oven to 350 degrees.
  2. Mix the Xyla and butter together, add the eggs and vanilla extract and combine well. In a separate bowl combine gluten free flour, baking powder, salt, xanatham gum and combine. Add the dry mixture to the wet bowl and combine well, then stir in the macadamia nuts.
  3. Place dough on non-stick cookie sheet (or parchment covered sheet) and bake at 350 for 8 to 10 minutes. Let cool on baking sheet for about 10 minutes than transfer to cooling rack.
  4. You are ready to enjoy.

Salmon Steak with Dill Butter Sauce

by

Light and easy meal.

Salmon Steak with Dill Butter Sauce

Ingredients:

  • 2 salmon steaks – skin on
  • salt and pepper for the salmon

for the sauce:

  • 1 stick unsalted butter
  • 2 tablespoon chopped fresh dill
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1 lemon – zest and juice
  • 2 to 3 tablespoons olive oil
  1. In a small sauce pan melt the butter, add the remaining ingredients and set aside.
  2. Heat the olive oil in a cast iron skillet, place the seasoned salmon steaks in the heated oil, skin side down. Cook salmon on each side until done to the doneness you prefer (about 7 to 10 minutes). If the pan starts to smoke too much, cover it while the salmon continues to cook.
  3. Remove salmon from pan, top with dill butter sauce and let salmon rest for a few minutes

Bacon / Leek Risotto with eggs

by

This is an easy risotto to make for a brunch or even a lunch or dinner. And boy is it flavorful.

Bacon / Leek Risotto with eggs

Ingredients

  • 12 oz (1 package) Applewood Smoked Bacon – cut into lardons
  • 1 leeks – cleaned and chopped
  • 2 large shallots – chopped
  • 3 large garlic cloves – chopped
  • 2 cups Arborio Rice
  • 1 quart Vegetable Broth – heated up
  • 2 tablespoons unsalted butter
  • 1/2 cup Parm cheese
  • salt and pepper
  • eggs ** see note
  • fresh parsley for garnish (optional)

Takes

Instructions

  1. Put bacon in cold cast iron pot and put heat on high. Cook bacon until fat is rendered and the bacon is crispy (note: placing the bacon in a cold pan helps the rendering of the bacon fat without burning the bacon). Remove cooked bacon from pot and drain on paper towels.
  2. Add the chopped leeks and shallots to the bacon grease, salt and pepper to taste and saute for 5 minutes. Add chopped garlic and continue to cook for another 2 minutes.
  3. Add the Arborio rice to pan and toast on a medium heat for a few minutes.
  4. Add 3/4 cup of the heated veggie broth and deglaze the pot. Let the rice absorb the broth and repeat adding the broth about 1/2 to 3/4 cup at a time, continually stirring with a wooden spoon (found it works best for this recipe) until all the veggie broth is absorbed (about 20 minutes). The rice should be cooked to al dente (not mushy).
  5. Add the butter and parm cheese and the cooked bacon back into the pot. Combine all together. Place on serving platter and top with eggs or you can plate individually from the stove.
  6. **Note: eggs: I like poached eggs on top of the risotto, however not a fan of making them, so I find that you can bake the eggs in muffin pans at 350 for about 15 minutes fab eggs. Be sure to spray the muffin pan with cooking spray before adding the eggs to keep them from sticking.

Cornucopia Cupcake (Entire Turkey dinner in one muffin)

by

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.

Best Turkey Gravy (if I do say so myself)

by

Miss the gravy over your turkey, well miss it no more. This is a very easy gravy to make and can be made a day ahead so all you have to do is reheat it (so if you are going to a Thanksgiving feast where the gravy will be made with regular flour you can bring your own gravy and therefore not feel left out or have to eat dry turkey).

 

Best Turkey Gravy (if I do say so myself)

Ingredients

  • 1/2 sweet onion – thinly sliced
  • 3 to 4 tablespoons olive oil
  • 2 whole garlic cloves
  • 3 tablespoons Pamela’s Gluten Free Flour
  • 3 tablespoons unsalted butter
  • 1 1/2 cups turkey broth
  • Salt and pepper

Takes

Instructions

  1. In a large pan add the olive oil and garlic cloves. Let oil heat and garlic cook for about 5 minutes…do not let the garlic burn. Remove the cooked garlic from the oil and add the sliced onion, sprinkle with salt and cook until nicely browned about 7 to 10 minutes. Remove the cooked onions to a food processor and puree well.
  2. In the same pan add the butter and flour and whisk for 3 to 5 minutes until the flour taste is cooked off. Add the turkey broth to the pan and cook until all ingredients are well combined and a beautiful brown color – again about 7 to 10 minutes. Add the pureed onions, salt and pepper to taste, stir well and cook for another 5 minutes. And now you have a fantastic gravy.
  3. Note: this gravy is made without the turkey drippings as I am assuming that they will be used for the gluten gravy…but if you are lucky enough to be able to add the drippings just reduce the amount of turkey broth.
  4. this gravy could also be made with chicken broth for a roasted chicken dinner.