Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Carrot, Ginger & Sweet Potato Soup

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It’s cold and rainy so why not make a warming and very healthy soup.

Roasted Carrot, Ginger & Sweet Potato Soup

Ingredients

  • 2 lbs carrots – chopped into 1 inch piece (not peeled)
  • 1 head of garlic
  • 1 1/2 white onions – halved
  • 2 sweet potatoes
  • 3″ fresh ginger, grated
  • 1 teaspoon cumin
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 3 to 4 tablespoons olive oil
  • salt and pepper
  • 1 1/2 quart vegetable broth (if you want a thinner soup you can add additional broth
  1. Preheat oven to 400 degrees.
  2. On a baking sheet put the chopped carrots, onions, sprinkle with 2 to 3 tablespoons of olive oil, salt and pepper; and the sweet potatoes that have been slit with a knife. Cut the top off the head of garlic, place on piece of aluminum foil with 1 tablespoon olive oil, salt and pepper – wrap up bulb and place on baking sheet. Bake at 400 for 45 minutes. Remove the carrots, onions and garlic and continue to cook the sweet potatoes for another 15 minutes.
  3. While the sweet potatoes continue cooking put the roasted carrots, onions and garlic into a blender with 1/2 quart of vegetable broth to puree. Add the puree to a dutch oven, smash the cooked sweet potatoes and add to pot along with the remaining quart of vegetable stock, grated ginger, basil, & paprika. Stir well to combine and simmer for about 15 to 20 minutes. Taste and add salt and pepper to taste.

Versatile Yummy Potatoes

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I named this dish Versatile Yummy Potatoes as there are so many ways to use these I couldn’t decide: potato salad without mayo so it is great for a gathering where the food will be set out for a while, as a hash with eggs, as a side dish (I did it as a side with a simple pork roast or my Chipotle Lime Chicken) or the leftovers a salad (not all salads need to have lettuce) base with the chicken cut up with the potatoes for an easy lunch. Or as a vegetarian dish with tofu added…

Orange Chicken with Radish & Bok Choy

Ingredients

  • 1 lb potatoes – diced (I use either the fingerlings or the bag of mixed colored potatoes)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • salt and pepper
  • 1/2 teaspoon coriander + 1/2 teaspoon coriander separated
  • 1 teaspoon cumin + 1/2 teaspoon cumin separated
  • 3 tablespoons chopped fresh cilantro + more for garnish
  • 2 limes: zested and juiced
  • 1 cup cooked edemame
  • 1 cup frozen roasted corn – defrosted
  • 2 15oz cans of black beans – drained and rinsed

Takes

Instructions

  1. In a large frying pan heat the butter and olive oil together, add diced potatoes for 7 to 10 minutes on high.
  2. Reduce heat to medium/high, add 1/2 teaspoon coriander, 1 teaspoon cumin, salt and pepper to taste and cook for about 20 to 30 minutes. Potatoes should be cooked thru and have a great color on them.
  3. Reduce the heat to simmer and add the black beans, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 3 tablespoons chopped cilantro, lime juice and zest, stir to combine well with cooked potatoes. Simmer for about 5 to 7 minutes. Add the roasted corn, edemame and heat thru – about 5 minutes. Taste and see if you need any additional salt and pepper. Garnish with chopped cilantro (how much really depends on your taste and how much you like cilantro – I like it a lot so would add about 1/4 cup).

Roasted Squashes

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Thanksgiving is over and we have a week until Hanukkah so maybe you want to eat healthier this week. This is a one roasting pan dish that is a good entrée or a side and it is really easy to make.

Roasted Squashes

Ingredients

  • 1 Acorn or Kabocha Squash – cut in half and seeds removed
  • 24 oz chopped Butternut squash or 1 whole one that you seed & cut up
  • 1 large onion sliced
  • 3 – 4 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika

Takes

Instructions

  1. Preheat oven to 400 degrees
  2. On a large roasting pan place your 2 halves the of acorn or kabocha squash, the butternut squash and onion. Sprinkle with the olive oil, salt, pepper, and paprika and bake for 55 to 60 mintues.
  3. When ingredients are cooked, scoop the acorn/kabocha squash from the skin carefully as you are going to use it as the bowl if you want, chopped removed squash and combine with the roasted butternut squash and onions…put back in squash bowls or place in serving dish and enjoy.

Black and Orange Veggies

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As I am still having to eat soft food I wanted to roast some vegetable and yet create an easy to do ahead dinner for Halloween so you can eat a healthy meal before getting jacked up on sweets and I came up with this creation. This dish can be a entrée or a side dish to any chicken or fish you cook or both as you can make the rice and roasted veggies and use them as a side and then the next night make the veggies into another meal.

I know it looks like there are a lot of steps to this, but it is really very easy to cook up.

Black and Orange Veggies

Rice:

  • 1 cup black rice
  • 2 cups vegetable broth

Instructions

  1. cook according to package directions

Roasted Veggies:

  • 2 – 12oz bags butternut squash (as I can be lazy about chopping up a whole squash)
  • 2 – 12oz bags cauliflower (again if you want you can just cut up a head of cauliflower
  • 1 large yam or two small ones – sliced into 1/4 inch rounds (and I just leave the skin on)
  • 2 to 3 tablespoons of olive oil
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika

Takes

Instructions

  1. Place all the cut veggies on a large rimmed baking sheet, coat with the olive oil, granulated garlic & paprika. Bake in oven for 40 -45 minutes.

Sauteed Veggies:

  • 2 – 5oz bags of power greens (which combines kale, swiss chard and baby spinach)
  • 1/2 large red onion – finely diced
  • 1 teaspoon chopped garlic
  • 2 teaspoons olive oil
  • salt

Instructions

  1. Heat olive oil in large saute pan, add red onion and salt – cook for a few minutes, add chopped garlic and continue to cook for another minute or so. Add the greens with some salt and continue to cook until wilted.

Black Beans:

  • 1 can drained and rinsed black beans
  • 2 tablespoons fresh chopped cilantro

Takes

Instructions

  1. Just add the cilantro to the beans.
  2. When all the ingredients are cooked and ready you can combine in a large to serve or if you are using the veggies from another meal then you can layer them (leave a couple of yam slice out to make the pumpkin faces on) in a loaf pan top with 1 tablespoon of parm cheese and bake at 350 for 25 minutes…please note that the loaf does not really hold together when you cut into it but it is a fun presentation. Or you can layer it up in individual oven proof bowls or even on large oven proof container.

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