Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

Low-Amine Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

I have been missing curries again, and one of my favorites is Green Curry Chicken. Unfortunately, it’s usually made with coconut milk, so I can’t eat it. You can use regular milk or cream in this recipe if you prefer the dairy, but it isn’t necessary. As is, this low-amine Green Curry Chicken was delicious. The avocado lends a wonderful creaminess to it that makes up for the fats missing by removing the coconut milk.

2 lbs boneless skinless chicken thighs, cut into bite-sized pieces

1/2 tsp salt

2 Tbsp granulated garlic powder

3 Tbsp safflower oil

2 Tbsp ginger, peeled and roughly chopped

1 1/2 tsp ascorbic acid

1 avocado, barely ripened

2 medium bundles cilantro

1 Tbsp lemongrass (white parts)

1/2 tsp cayenne

1 Tbsp water

1 1/2 tsp salt

2 C rice milk

Steamed rice (I won’t insult your intelligence. I’m going to assume you know how to do this.)

• Make rice.
• In a bowl, add chicken pieces, garlic powder, 1/2 tsp salt, and garlic powder. Mix until evenly coated.
• Heat large pan to medium high and add oil. When oil is hot, add chicken. Allow to brown, then flip pieces over to brown other side. Cook for about 5 minutes, stirring often (don’t burn your chicken!), or until just barely done.
• Pour chicken into a clean bowl and set aside.

Cooked chicken for Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

• In a food processor, add all other ingredients except rice milk. Blend until very smooth.
• Pour puree into a pan and add rice milk and any cooking liquid left in the bowl of cooked chicken.
• Turn heat to medium until it starts to boil and reduce to a low simmer. Cook sauce for about 5 minutes, stirring frequently.
• Add chicken back in until both sauce and chicken are fully heated through.
• Serve over rice.
• Garnish with cilantro or a sprinkle of cayenne pepper, if desired.

AMINE BREAKDOWN:

Very Low Amine: salt, garlic powder, ginger, ascorbic acid, cilantro, lemongrass, green onion, water, rice milk, steamed rice

Low Amine: boneless skinless chicken thighs, safflower oil

Moderate Amine: barely ripened avocado

Very High Amine: cayenne pepper

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Cumin Bean Vegetable Soup

This soup starts with the leftover sauce from my Shredded Cumin and Cilantro Beef, so warning: Don’t start making the soup until you’ve made the Shredded Beef with Cumin and Cilantro recipe!

Cumin Bean Vegetable Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb).

Now that you’ve enjoyed the Ciabattas with Shredded Beef with Cumin and Cilantro, you should have a few cups of sauce left over. But what to do with them!? Let’s make a soup! This soup is refreshing and bright, and very hearty. I use adzuki beans for their unique, sweet flavor, but you are welcome to use any bean you’d like in this Cumin Bean Vegetable Soup.

2 1/2 C leftover pureed sauce from Shredded Beef with Cumin and Cilantro

2 C beef broth

4 C vegetable broth

3 Tbsp cumin

2 Tbsp granulated garlic powder

1/2 tsp ascorbic acid

1 tsp salt

4 C leeks, halved lengthwise, then sliced thin (white parts only)

2 Tbsp butter

1 C carrots, diced

1 small zucchini, diced

3 C cooked adzuki beans + 2 C reserved liquid from cooking beans

1/4 C cilantro, minced, packed

• In a medium heat pan, saute leeks in butter to allow for some caramelization.

Caramelizing Leeks for Cumin Bean Vegetable Soup

• Add leeks and all other ingredients except cilantro to large stock pot.
• Bring to a boil and reduce to simmer. Simmer for 10 minutes, or until vegetables reach desired doneness.
• Remove from heat and mix in minced cilantro.
• Serve hot.

AMINE BREAKDOWN:

Very Low Amine: cumin, garlic powder, garlic powder, salt, leek, carrot, zucchini, adzuki beans + cooking liquid, cilantro

Low Amine: cumin, leftover pureed sauce from Shredded Beef with Cumin and Cilantro, beef broth, vegetable broth, butter

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Greek Sweet Potato Breakfast Hash

Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo), served with Black Bean Dip Quesadillas.

Sweet potato is lower in amines, and has more nutrients available to us than regular potatoes. It also makes a mean breakfast hash, and is as simple to use as regular potatoes. This recipe has a bit of a citrus kick to it from the ascorbic acid, which, with the ground beef or lamb,  gives it a slightly Greek feel.

2 C sweet potato, diced

1 1/2 C carrot, diced

1 C ground beef or lamb

1 1/2 C leeks, sliced thin, white parts only

2 Tbsp butter or butter substitute

1 Tbsp cumin, ground

2 packed Tbsp parsley

1 Tbsp garlic powder

1/2 tsp ascorbic acid

1/2 tsp salt

• Heat a large saute pan to medium heat.
• Add ground beef or lamb. Cook until mostly done and drain fat.
• Add 2 Tbsp butter, then add sweet potato, leek, and parsley. Cover, and stir occasionally.
• Cook for about 5 minutes, then add carrot and all remaining ingredients.

Greek Sweet Potato Breakfast Hash cooking in a cast iron pan.

• Cook uncovered while stirring often to prevent sticking. Cook until all ingredients are tender, to taste.
• Serve hot with low-amine tomato-free ketchup substitute.
• To add protein, I made black bean dip quesadillas (black bean dip spread on tortillas, sprinkled with salt, and heated in a pan).

Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo).

AMINE BREAKDOWN:

Very Low Amine: sweet potato, carrot, leek, cumin, parsley, garlic powder, ascorbic acid, salt

Low Amine: ground beef / lamb

Fall-off-the-Bone BBQ Beef Ribs (low-amine, gluten-free, soy-free)

Finger-Licking-Good Low-Amine BBQ Beef Ribs

I like my ribs two ways… I like them falling off the bone, finger-licking, belly-rubbing good, and I like them tough as nails and a fight to get off the bone. I think I must get it from my Korean grandma. We gnaw those bones CLEAN.

The BBQ beef rib method I will be showing you today is the kind that will most likely leave your guests in awe of what a BBQ beef rib master you are. Tender, delicious, and easy (though darn right, still messy) to eat. Big thanks to Mr. Rig It for the original BBQ beef ribs method!

Low-Amine BBQ Beef Ribs… Getting hungry yet?

5 lbs beef back ribs (2 racks of beef ribs)

1 Tbsp salt

1/3 C low amine BBQ sauce

2 medium white onions

water

roasting pan

grill

• Preheat oven to 300 degrees Fahrenheit.
• Lay ribs flat in roasting pan.
• Set aside a third of the low-amine BBQ sauce for finishing the ribs at the very end.
• Baste top side of beef ribs with a light layer of low-amine BBQ sauce.
• Slice onions into thick slabs and lay them on the ribs.
• Add water to roasting pan, enough to just barely cover ribs.

Low-Amine BBQ Beef Ribs prepped for their first hour of cooking.

• Cook for one hour, then remove onions and flip. Baste lightly and replace onions on top of BBQ beef rib racks.

Low-Amine BBQ Beef Ribs after one hour cooking.

• Cook for three hours, flipping beef ribs at each hour interval. Ribs should be starting to fall apart at this point. You don’t want them SO tender that they literally fall off the bone – remember, you still have to move your low-amine BBQ beef ribs to the grill and finish them there. But you do want them very tender.

Low-Amine BBQ Beef Ribs after two hours cooking. Notice the meat is starting to creep away from the ends of the bones, giving it that “Frenched rib” look.

• Move beef ribs to a platter and start up your grill. Reserve onions to serve with your low-amine BBQ beef ribs, if desired. Feel free to cook as a whole slab (more difficult) or cut beef ribs into individual pieces, or in groups of two or three beef ribs.

Low-Amine BBQ Beef Ribs getting ready for the final grilling.

• Baste ribs on both sides.
• Grill on medium high (get some char and color to the sauce, but try not to burn up your low-amine BBQ beef ribs) with the meatier side facing up.

Low-Amine BBQ Beef Ribs finishing on the grill.

• Flip, and cook meatier side down.
• Slice ribs halfway between the bones to create equally spaced, gorgeous, low-amine BBQ beef ribs.

Low-Amine BBQ Beef Ribs, served!

• Microwave the reserved low-amine BBQ sauce for a few seconds to warm it, and give your BBQ beef ribs a final saucing.
• Dig in!

Enjoy your Low-Amine BBQ Beef Ribs!

AMINE BREAKDOWN:

Very Low Amine: salt, onion, water

Low Amine: beef ribs, low-amine BBQ sauce

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Low-Amine Onion Sauce with Gluten-Free Quinoa Noodles

An alternative to cream- or tomato-based pasta sauces is a simple onion sauce. An added benefit to tomato-free onion sauces is that they’re great if you’re sick. Onions create heat in your body, and help you burn out the bad stuff. Since I’m still under the weather (going on two weeks now), I made myself a giant batch of this onion sauce with my gluten-free quinoa noodles.

6 C sweet onion, diced

2 1/2 C red onion

15 cloves garlic, pureed with 1/4 C water

1 C loosely packed parsley leaves, minced

1 1/2 tsp salt

1 Tbsp cornstarch

3 C beef broth

1 tsp ascorbic acid

1/2 tsp Sichuan peppercorns, crushed

4 Tbsp butter (or butter substitute. I use soy-free Earth Balance butter substitute)

• Heat large saucepan to medium high. Add butter. Add onions.
• Cook until onions start to sweat. Add garlic, parsley, and salt. Cook until onions are cooked through.

Low-Amine Onion Sauce for Pasta

• Mix cornstarch in with beef broth. Add beef broth, cornstarch, and ascorbic acid. Reduce heat to medium. Cook for 10 minutes, stirring often.
• Add Sichuan peppers 5 minutes from the end.
• Serve hot over preferred noodles.

Low-Amine Onion Sauce served over Quinoa Spaghetti Noodles (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan)

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Tomato-Free Chili (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nightshade-free, paleo, low-carb)

Low-Amine Tomato-Free, Nightshade-Free Chili served with rice.

I haven’t been able to eat a proper bowl of chili for over a year now. How I have missed chili! But chili is so very tomato, pepper and nightshade-based. So for someone on a low-amine diet, chili is pretty much amine HELL. I had looked for a good recipe for  nightshade-free chili, or at least tomato-free chili, but had no luck, until I found one at Eating With Food Allergies that made a great base. I thought the original recipe made a great canvass for the tweaks I was about to make. The tomato-free, nightshade-free chili turned out phenomenal! I will never have to lament over tomatoes in my chili again!

Makes approximately 15 bowls (this is a large batch – halve recipes for fewer people, or freeze if not sensitive to amines in frozen leftovers)

2 lb lean ground beef

4 C chicken stock

2 Tbsp safflower oil

1/2 C water

2 medium red onions, chopped

12 cloves garlic, chopped (1/3 C)

4 large carrots, diced (1 1/4 C)

5 ribs celery, diced (2 C)

4 cans black beans

3 Tbsp cumin

2 Tbsp turmeric

1 1/2 tsp clove powder

1 Tbsp coriander

4 tsp sea salt

1 Tbsp liquid smoke

1/2 tsp Sichuan peppercorns, smashed

1 Tbsp molasses

1 1/2 Tbsp corn starch, mixed with 1/4 C cold water

1/4 C fresh minced cilantro, for garnish

• In a stock pot over medium heat, cook ground beef with onions, oil, and 1/2 C water. Cover, stirring occasionally to break apart beef.
• When cooked, add in garlic, celery, carrots, broth, cumin, turmeric, clove, coriander, salt, and liquid smoke. Cook for 20 minutes, covered, stirring occasionally.
• Add to the chili your crushed Sichuan peppercorns, molasses, and cornstarch/water mixture. Stir well.
• Add black beans to chili. Stir well and cook for another 10 minutes over medium-low heat. Stir fairly often to prevent burning at the bottom.
• Note: If you can tolerate chili powder or cayenne, feel free to taste and add to your heart’s content, if desired. Both are nightshades and high in amines.
• Remove from heat and allow to sit for 10 minutes before serving to allow flavors to “steep.”
• Serve your wonderful, low-amine, tomato-free, nightshade-free chili hot on its own, or with rice. Garnish with freshly minced cilantro. Enjoy!!!

AMINE BREAKDOWN:

Very Low Amine: water, red onion, garlic, carrot, celery, black beans, cumin, turmeric, coriander, sea salt, liquid smoke, Sichuan peppercorns, corn starch, cilantro

Low Amine: lean ground beef, chicken stock, safflower oil, molasses

High Amine: clove powder

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Grilled Cod with Dill and Garlic

Low-amine True Cod marinating in garlic, dill, and ascorbic acid. The second cod fillet transformed into a salmon fillet for my lucky man, who is not amine-intolerant.

This simple entrée is fast and easy. Cod, when very fresh, makes a wonderful, light summertime entrée that’s low-amine and low-fat. You should count on one medium-sized fillet per hungry person.

2 true cod fillet

1 Tbsp fresh minced dill

2 Tbsp safflower oil

1/4 tsp ascorbic acid

1 Tbsp garlic, pressed

1/8 tsp salt

• Mix all seasonings together with oil and rub on both sides of cod fillet. Marinate for at least 15 minutes.

My sweetie (aka The Grillmaster) displaying cuts of true cod (low-amine) and salmon (high-amine) marinating in garlic, dill, and ascorbic acid.

• Grill on medium heat on a grilling rack (so that the fish does not fall through the grill) until desired doneness is reached. It should be about 3 minutes on one side, and one or two on the other, depending on thickness.

The Grillmaster going to town on grilling cod (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo).

• Serve hot.

Dill, Garlic, and “Lemon” flavored cod fillets. Delicious! (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo)

AMINE BREAKDOWN:

Very Low Amine: dill, ascorbic acid, garlic, salt

Low Amine: true cod fillet, safflower oil

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Baked Breaded Chicken Cutlets

Breaded baked chicken cutlets, served with steamed golden beets, sour broiled onions, and garlic dill asparagus (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, tomato-free)

This simple low-amine dish is quick to make and delicious. A little chicken goes a long way once it is pounded flat and breaded, too. This low-amine dish is crisp and satisfying, hearty, and much lower in fat when baked than when fried.

1 tsp fresh thyme, leaves only

4 slices well-toasted (but not burnt) gluten-free bread

1/2 tsp salt

1/4 tsp ascorbic acid

5 boneless skinless chicken thighs

2 egg whites, beaten

Breaded baked chicken cutlets (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, tomato-free)

• Lay foil down on a cookie sheet.
• Preheat oven to 375 degrees.
• Pound each cutlet flat with a tenderizer. I pound mine to about a quarter-inch thickness. Set aside.
• Mix breadcrumbs, thyme, ascorbic acid, and salt.
• Dredge chicken in egg whites, then coat in breadcrumb mixture. Lay flat on the cookie sheet. Arrange gluten-free, low-amine chicken cutlets with space between.
• Bake for 5 minutes on each side.
• Serve hot.

AMINE BREAKDOWN:

Very Low Amine: thyme, salt, ascorbic acid, gluten-free bread

Low Amine: egg white, boneless skinless chicken thighs

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Dill Beef Stuffed Cabbage

Dilly Beef Stuffed Cabbage Rolls (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo. Served with raw shredded beet and carrot salad in a cumin and ascorbic dressing.

These low-amine, savory, dill, vegetable, rice, and beef stuffed cabbage rolls are filling and delicious. The dill brings out brighter flavors, highlighting the celery and onion in this warming, easy-to-make entree.

8-10 outer leaves of a large cabbage head (purple or green)

3/4 medium onion, diced

1/2 C cilantro, minced

3 ribs celery, diced

1 C cooked rice

1 lb lean ground beef

1 tsp oregano

1 Tbsp dill

1/2 tsp sea salt

1 Tbsp safflower oil

Cooking onions and beef for Dill Beef Stuffed Cabbage.

• Preheat oven to 400 degrees Fahrenheit with the rack second from the bottom.
• Boil a large pot of water, and add cabbage leaves. Cook until tender and pliable. Drain and set aside.
• In a large pan heated to medium high, cook onions until translucent with oil.
• Add beef to pan, and break apart while it cooks.
• When beef is just over halfway done, add the rest of the vegetables and spices. Cook until beef is cooked through and vegetables are cooked but still crisp.
• Add rice, and ensure all ingredients are mixed together evenly.

Cooking beef, vegetables, rice, and dill together for stuffed cabbage rolls (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free).

• Lightly grease a large Pyrex pan.
• Stuff cabbage with a scoop or two of low-amine beef, rice, and vegetable mix, and roll shut.
• Fill pan with as many as needed.

Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free).

• Bake low-amine dilled beef stuffed cabbage at 400 degrees for 30 minutes, 20 covered, 10 uncovered.
• Crack salt and pepper over the top and serve hot.

Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free). I forgot to cover mine before baking… Learn from my error.

AMINE BREAKDOWN:

Very Low Amine: cabbage, onion, cilantro, celery, rice, oregano, dill, sea salt

Low Amine: ground beef, safflower oil

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Shredded Beef with Cumin and Cilantro

Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb).

I require a lot of protein to make it through my days because I’m pretty active. This low-amine shredded beef recipe is easy and very satisfying. The flavors meld together in a slightly Mexican / Indian direction. I did not make the low-amine shredded beef spicy at all out of courtesy to my Sugar (he doesn’t do face-meltingly, mind-numbing spicy foods like I do), but if you can handle the heat, this recipe is just BEGGING to be spicy. For fully gluten-free, use gluten-free bread, gluten-free tortillas, or lettuce or cabbage wraps.

3 lb bottom sirloin roast (low-amine beef roast)

1/4 C safflower oil

4 medium onions, quartered

1 large shallot, diced

10 cloves garlic, pressed

3/4 C applesauce (unsweetened)

2 C beef broth

1 large bunch parsley (stems discarded), minced

Celery heart and bitters, minced

3 bay leaves

2 Tbsp savory

2 Tbsp marjoram

1 tsp cinnamon

2 tsp salt

4 Tbsp cumin

1 Tbsp coriander

1/2 tsp ascorbic acid

1 C cilantro, minced

Habanero, Cayenne, or Jalapeno, if you can take the heat. To taste.

• If beef roast has kitchen twine around it, remove and discard twine.
• In a large stock pot, add all ingredients except cilantro. Turn temperature to medium high and once to temperature, reduce to a simmer.
• Simmer for 3 hours.
• Remove bay leaves.
• Remove low-amine beef and set on large cutting board.
• Using two forks, shred beef. Set aside in a large bowl.
• Use an immersion blender (or food processor, in batches) to blend onions, parsley, and remaining low-amine stock pot ingredients. Blend until very smooth.
• Add cilantro to beef, and add in puree one spoonful at a time until desired consistency is reached. Any left over can be saved for cooking with beans, as the base of a low-amine soup, served over rice, or more.
• Mix beef, puree, and cilantro together well and serve on toasted Ciabatta rolls, gluten-free hamburger buns, lettuce wraps, over rice, or however desired.
• Enjoy!

Shredded Beef with Cumin and Cilantro (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free, paleo, shellfish-free, low-carb).

AMINE BREAKDOWN:

Very Low Amine: onion, shallot, garlic, applesauce, parsley, celery heart and bitters, bay leaves, savory, marjoram, salt, cumin, coriander, ascorbic acid, cilantro

Low Amine: beef, safflower oil, beef broth

High Amine: cinnamon (high Histamine, low Tyramine)

Very High Amine: Habanero, Cayenne, or Jalapeno

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