Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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.

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.

Lamb Leg Steak with Peas and Onions & Rosemary Parsley Sauce

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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.

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.