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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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!!!

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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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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.

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Part of my avoidance is my skill in putting on pounds simply by looking at desserts. The other, larger part of my non-baking is dictated by my ability to burn, char, and crisp most desserts into oblivion.

I started by buying an allergen-unfriendly flat cake at QFC which was (the bakery gal told me) iced and decorated by “trainees,” as you can see from the botched “32nd” and can’t see from the icing on the sides. It looks like an icing job that I would do. That should say it all.

Allergy-unfriendly flat cake for the masses, AKA backup plan #1.

And then decided that I would be bold and buy a box of gluten-free Betty Crocker brownie mix. I figured if I substituted the butter with butter substitute, and subbed the egg with applesauce, everything would turn out fine. It did! They are made of unhealthy boxed goodness and were tasty.

Note: No, I didn’t eat them all… just the ones that fell apart when I tried to take them out. I didn’t realize they were too warm to remove from the tins. Cut me some chocolately high-amine slack. I already told you, I don’t know how to bake.

Betty Crocker gluten-free brownies made with butter substitute and applesauce as an egg substitute. Made of high-amine crack, I tell you. AKA backup plan #2.

Halfway through baking crack, I mean, the Betty Crocker brownie things, I decided that I *CAN* bake, and that I should try my hand at a real recipe. So I used a recipe I found on the internet, made a few substitutions, and went to town: sugar for stevia, applesauce for eggs, doubled the carob chips, and made my own carob powder (see: threw a half cup of carob chips in a food processor until it was pretty powdery…).

Low-Amine Carob Muffin/Cupcake/Brownie Batter (gluten-free, dairy-free, egg-free, chocolate-free). At this point, I still thought it would end up being brownies.

Little did I know that not only would this recipe not make brownies, but in attempting to bake, I would also break my oven. At the start of baking, I saw this soldering-like spark on the heating element.

I thought, “Wow, that’s strange. It must be burning something off that dripped on it last night.”

In 10 minutes, when I came back, it had kept going, burning and burning through the heating element. Another foot of heating element was destroyed. The burned parts were now not working, and the working parts were having to work twice as hard to keep the oven up to temperature.

Ummmmmmmmmmm…. Well……… The muffins, or cupcakes, or brownies or whatever they are were still cooking. What’s a girl to do?

A master of improvisation, I decided to let it keep going for the first muffin tin. For the second, I turned off the “bake” function and set it to broil to heat the oven back up, and checking the temperature by flipping it back to “bake.” It worked well enough. But my oven is dead.

D E A D. Dead. I think it decided that my baking days, only just begun, are over. It wasn’t having any of that nonsense. I found the whole thing so funny that I decided to post my experience with baking, my somewhat okay recipe (truth be told, you’d be better off getting your recipe from Lauren David Style – why the heck I didn’t start with a recipe from her site will forever confound me), and my photo of my now destroyed oven heating element.

On that note, for the first time in my life, I have renter’s insurance. And as of this morning, I’m really glad I have it. For a quote, talk to my awesome agent, Tracy Lake (in a previous professional life, I worked with her). She will take great care of you. Brownie points if you tell her this story (pun intended).

My oven heating element actually soldered itself (and lost the ability to heat the part of itself that it broke) while I was cooking. I have a suicidal oven, but at least my house didn’t burn down. I think this is why they tell you not to leave your oven unattended.

There is only 1/3 of the heating element that isn’t ruined. Final verdict? I can’t bake. My oven said so. It committed seppuku right before my very eyes.

I Can’t Bake: Low Amine Carob Brownies? Cupcakes? Muffins?

1 2/3 C Bob’s Mills Gluten-free All-purpose flour

1/2 C unsweetened carob chips, processed till powdered in food processor

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/4 C sugar

1/2 C soft butter (butter substitute, in my case)

1/2 C organic unsweetened applesauce

1/2 C water

1 C unsweetened carob chips

• Preheat oven to 375 degrees.
• Mix first six ingredients together.
• In a separate bowl, mix remaining ingredients together.
• Mix wet ingredients with dry ingredients.
• Grease muffin tins.
• Fill muffin cavities till halfway full.

Low-Amine Carob Muffin/Cupcake/Brownies, hot out of the oven (gluten-free, dairy-free, egg-free, chocolate-free) photo

• Bake for 15 – 20 minutes, or until they come clean with a toothpick.
• *Optional: Break oven.
• *Optional: Try not to burn down the house.
• When completely cooled, carefully remove from muffin tins using magical muffin-shaped wands (seriously, folks, how are they supposed to come out?). Or do what I do. Jam a knife in there and hope you don’t scrape off too much Teflon with the muffins / cupcakes / brownies… Or whatever they are.

Low-amine creamed corn (low-amine, easy recipe, gluten-free, soy-free, nut-free, tomato-free, vegetarian)

1 package frozen corn (1lb/16oz)

1/2 C Neufatel cheese or cream cheese

1/2 tsp salt

1/2 tsp black pepper

1 Tbsp chives

1 tsp garlic powder

1 1/2 C water

1 chicken bouillon cube (or vegetable stock for vegetarian option)

• Mix all ingredients together in a pot and cook, while stirring, until cream cheese and chicken bouillon are completely dissolved.
• Reduce to desired consistency.
• Serve hot.

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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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Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

This shredded, low-amine beet and carrot salad has a cumin and lemony kick to it that makes it a great side dish for savory main dishes. Beet and carrot are naturally low-amine, and the beets add a sweetness to the salad from its natural sugars, particularly if you choose organic beets (organic beets are much higher in flavor).

1 beet (about 2C)

8 medium carrots (about 2C)

1/4 C safflower oil

1/2 C parsley, finely minced

1/2 tsp sea salt

1 tsp ascorbic acid

1 1/2 tsp cumin

1/2 tsp cumin seeds

dash cayenne

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

• Wash and trim carrots. Peel beet.
• Using a cheese grater or a food processor, grate beet and carrot and add to a large mixing bowl.
• Add all other ingredients and mix well.
• Allow to marinate for at least 20 minutes before serving.

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

AMINE BREAKDOWN:

Very Low Amine: beet, carrot, parsley, sea salt, ascorbic acid, cumin, cumin seeds

Low Amine: safflower oil

Very High Amine: cayenne

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• 1 Tbsp water
• 2 tsp maple syrup
• 1/2 tsp ascorbic acid
• 1/4 tsp apple juice
• 2 1/4 tsp sugar
• 1/2 Tbsp sake or sake substitute

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• 2 Tbsp water
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