Onion Pizza Sauce (low-amine, gluten-free, soy-free, tomato-free, dairy-free, egg-free, nut-free, paleo)

An alternative to cream-based pizza sauce, tomato-based pizza sauce, or plain oil basted pizza crusts is this delicious, simple onion sauce. This lightly tangy onion pizza sauce is excellent with vegetables on pizza, and with chicken. I marinate the chicken for my pizza in a Biscayne Citrus Rub, ascorbic acid, a little water, and safflower oil. This citrus-flavored chicken is spectacular with the low-amine, tomato-free, dairy-free onion pizza sauce.
I use allergen-free Namaste pizza crust mix and cook it quite crisp, and do up a cheese-free pizza with vegetables and the pre-cooked marinated chicken. Examples of vegetables used are chopped endive, onion, asparagus, and thin slices of green bean. Whatever vegetables you should decide to use, just remember to ENJOY!

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

2 C beef broth

1 – 2 tsp ascorbic acid, to taste

1/2 tsp Sichuan peppercorns, crushed

4 Tbsp butter (or butter substitute, or safflower oil. 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.
  • Mix cornstarch in with beef broth. Add beef broth, cornstarch, and ascorbic acid. Reduce heat to medium. Cook for 25 minutes or until the liquid is fairly thickened and evaporated out. Stir often.
  • Add Sichuan peppers about 5 minutes from the end.
  • Set aside and use onion pizza sauce on your regular or gluten-free pizza crust.
AMINE BREAKDOWN:
Very Low Amine: sweet onion, red onion, garlic, parsley, salt, cornstarch, ascorbic acid, Sichuan peppercorns
Low Amine: beef broth, butter / butter substitute / safflower oil

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

Low-Amine BBQ Beef Ribs (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

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

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, raw form

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 (photo)

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 (photo)

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 touch. (photo)

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 (photo)

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! (photo)

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! (photo)

Enjoy your Low-Amine BBQ Beef Ribs!

AMINE BREAKDOWN:

Very Low Amine: salt, onion, water

Low Amine: beef ribs, low-amine BBQ sauce

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

For my sweetie’s birthday, I thought I would do us both a favor and avoid baking. You may have noticed, by now, the complete lack of sweet baked goods on my Low Amine Recipes blog. It’s because I can’t/won’t bake.

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. (photo)

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. (photo)

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) photo

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 filament actually soldered itself (and lost the ability to heat the part of itself that it broke) while I was cooking. (photo)

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

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.

Dill Beef Stuffed Cabbage

Dill Beef Stuffed Cabbage Rolls (photo)

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 (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo

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 (photo)

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 (photo)

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) photo

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

Beet and Carrot Salad

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

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) photo

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) photo

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

Sake Substitute

Sake Substitute:

  • 2 Tbsp water
  • 1/4 tsp sugar
  • 1 Tbsp vodka
  • 1/2 tsp blueberry juice
  • 1 1/2 tsp apple juice
  • 1/16 tsp white pepper
AMINE BREAKDOWN:
Very Low Amine: water, white pepper
Low Amine: sugar, vodka, apple juice
Very High Amine: blueberry juice (low in tyramines, high in histamines)

White Wine Vinegar Substitute

White Wine Vinegar
  • 1 Tbsp water
  • 1/4 tsp ascorbic acid
AMINE BREAKDOWN:
Very Low Amine: water, ascorbic acid

Sherry Substitute

Sherry
  • 1 Tbsp apple juice
  • 1 tsp vanilla
  • 1/4 tsp ascorbic acid
AMINE BREAKDOWN:
Very Low Amine: ascorbic acid, vanilla
Low Amine: apple juice

Rice Vinegar Substitute

Rice Vinegar Substitute
  • 1 Tbsp water
  • 1 tsp apple juice
  • 1/4 tsp ascorbic acid
Seasoned Rice Vinegar Substitute
  • 1 Tbsp water
  • 3/4 tsp maple syrup
  • 1/2 tsp ascorbic acid
  • 1/4 tsp apple juice
AMINE BREAKDOWN:
Very Low Amine: water, ascorbic acid
Low Amine: apple juice, maple syrup

Red Wine Vinegar Substitute

Vinegar is very high in amines, so I have come up with vinegar substitutions that are amine-allergy friendly. These vinegar substitutions are low amine, delicious, and easy to make. Blueberry juice does not give me problems, but please be aware that though it is low in tyramines, it is high in histamines. Use if your diet will allow for it, otherwise opt for an unsweetened pomegranate juice.
Red Wine Vinegar
  • 1 Tbsp blueberry juice
  • 1 tsp vodka
  • just shy of 1/2 tsp ascorbic acid
  • 1/4 tsp loosely packed brown sugar
AMINE BREAKDOWN:
Very Low Amine: ascorbic acid
Low Amine: vodka, brown sugar
High Amine: blueberry juice (low in tyramines, high in histamines)