Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Cauliflower Garbanzo Bean Dip

by

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.

Slow Cooker Beef Stew

by

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.

Butternut Squash & Sweet Potato Soup

by

This soup is perfect for a cold winter dinner, or lunch. “Wow” was the word from those I served it to. I served it topped with gluten free thyme/garlic focaccia bread croutons.

Butternut Squash & Sweet Potato Soup

Ingredients:

  • 2 butternut squashes
  • 2 large sweet potatoes
  • 2 whole garlic heads
  • 1 large sweet onion – finely chopped
  • 1 tablespoon chopped fresh thyme
  • 5 sweet pork (or sweet chicken) sausages – casings removed
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 bay leaf
  • 1 quart + additional as needed low sodium vegetable broth
  • 1 tablespoon olive oil + olive oil for roasting the squashes/potatoes
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. Cut the squashes in 1/2 and remove the seeds, poke holes in the sweet potatoes. Sprinkle the cut squash and sweet potatoes with olive oil, salt and pepper on a roasting sheet. Wrap the 2 heads of garlic in foil sprinkled with olive oil, salt and pepper and make into a small package. Roast all for 1 1/2 hours (or until fork tender).
  3. Heat 1 tablespoon olive oil in a dutch oven, add the sausage meat and cook for 7 to 10 minutes; add the chopped onion, S&P, coriander and cumin and saute for 5 to 7 minutes. Add 1 quart of vegetable broth and the bay leaf and simmer for 15 to 20 minutes.
  4. Remove the bay leaf, add the garlic, squash and sweet potato and blend with an immersion blender (you can use a blender if you prefer). If the soup is too thick for you add additional vegetable broth until it is the consistency you like.
  5. Top with croutons. Since I am totally gluten free I don’t have bread around to just make croutons so I bake this easy focaccia bread then cut it into croutons pieces – see recipe below.

Roasted Garlic Fresh Thyme Focaccia Bread

  1. Preheat oven to 400 degrees.
  2. Dissolve the Coconut Palm Sugar in the warm water, add the yeast. Let mixture stand for about 5 minutes
  3. In a separate bowl whisk the flour, salt, fresh thyme together.
  4. Add the egg and olive oil to the yeast and mix. Add mixture to the dry ingredients, add the garlic and combine all the ingredients.
  5. Spray a 9 x 9 pan with non stick spray, spread the dough, cover with plastic wrap and let sit for 20 minutes.
  6. Bake for 20 to 25 minutes (until top is golden brown and bread pulls away from the sides of the pan.
  7. Let cool and serve, or cut into crouton pieces, sprinkle lightly with olive oil and bake for 10 minutes at 350 degrees.

White Chicken Chili

by

Because everyone needs more than one chili recipe I decided to make a white chicken chili.  Brought it to work for taste testing and it was a huge hit.

White Chicken Chili

Ingredients:

  • 6 to 10 garlic cloves – finely chopped
  • 1 med red onion – finely chopped
  • 1 med yellow onion – finely chopped
  • 5 boneless, skinless chicken thighs –
  • 2 boneless, skinless chicken breasts –
  • 4 shisito peppers – chopped finely + 3 shisito peppers – finely chopped
  • 1 jalapeno pepper – roasted, deseeded and deveined
  • 1 quart chicken broth (low sodium)
  • 1/4 teaspoon chili powder + 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne + 1/4 teaspoon cayenne
  • 1/4 teaspoon red chili peppers flakes + 1/4 teaspoon red chili peppers flakes
  • 3 cans green chilies
  • 1/4 teaspoon kosher salt
  • 1 cup defrosted frozen roasted corn
  • 4 15.5 oz white kidney beans
  • 1/2 15.25oz can corn
  • 5 to 7 tablespoon olive oil
  • optional toppings: cilantro, sour cream, avocado, tortilla chips, raw jalapenos
  1. In a food processor puree 1 can of kidney beans (not drained) and the 1/2 can corn – set aside to use later.
  2. Heat the 2 to 3 tablespoons of olive oil in a large dutch oven. Add chicken and cook for 5 to 7 minutes on each side. Remove from pot, add the remaining olive oil, cook the onions and shisito pepper, lightly salt, add the garlic and cook for another few minutes. While the mixture is cooking cut the chicken into bite size pieces.
  3. Add the chicken back into the pot with 1 qt chicken broth, roasted jalapeno, chili powder, cayenne, red chili pepper flakes, 3 cans green chilies, 1/4 teaspoon kosher salt and simmer for 35 minutes. Add the additional chili powder, cayenne, red chili pepper flakes, 3 drained cans of white kidney beans, roasted corn, and additional 3 shisito peppers. Also add the white bean and corn puree. Stir well and simmer for 10 to 15 minutes.

Lamb Leg Steak with Peas and Onions & Rosemary Parsley Sauce

by

Retro spring dinner updated…this is easy, made in one pan and oh so good.

Lamb Leg Steak with Peas and Onions & Rosemary Parsley Sauce

Rosemary Parsley Sauce:

  • 1 large garlic clove – cut in half
  • 1/2 cup fresh rosemary (.75oz package) – stems removed
  • 1 cup fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1 small lemon – zest and juice
  • 1/2 cup olive oil (or more if you want the sauce thinner)
  1. Place all the ingredients in a food processor and combine until ingredients are a thick sauce consistency. Place in small bowl, cover in plastic and let ingredients get to know each other while cooking the lamb.
  2. note: if you don’t use all the sauce you can freeze the remaining in Ziploc bags for a later use.

Lamb Leg Steak:

  • 1 lb lamb leg steak
  • Kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 whole garlic clove
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in an iron skillet with the whole garlic. Salt and pepper both sides of the lamb steak. Remove cooking garlic before it burns! Place steak in the heated pan and cook on high for 6 to 8 minutes on each side, remember brown means tasty food. Move pan with the steaks to the oven to complete the cooking. About 10 minutes to medium rare, and if you like your meat more done, just leave it in a few minutes longer.
  3. When lamb steak is done, remove to platter to rest.

Green Peas and Pearl Onions:

  • 1 cup frozen petite peas – defrosted
  • 1 cup frozen pearl onions – defrosted
  • 1 tablespoon unsalted butter
  1. In the iron skillet that the lamb steak cooked in melt the one tablespoon of butter on a medium heat, add the peas and onions and sauté for 2 to 3 minutes (if peas and onions are still slightly frozen cook a bit longer).

Plating:

Spread the sauce on the serving platter, place rested and sliced lamb steak on top and add the peas and onions on the side of the platter and bon appetite.