Greek Sweet Potato Breakfast Hash

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

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

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) photo

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

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Greek “Lemon” Roasted Potatoes

Greek "lemon" roasted potatoes (low-amine, gluten-free, soy-free, dairy-free, egg-free, nut-free, low-fat, vegetarian, vegan) photo

Greek "lemon" roasted potatoes (low-amine, gluten-free, soy-free, dairy-free, egg-free, nut-free, tomato-free, fish-free, low-fat, vegetarian, vegan).

I had a dish similar to this at a Greek Restaurant and set about recreating a low-amine version of it. It had to be done… these Greek roasted potatoes are fabulous. Absolutely, incredibly fabulous. Their tartness is wonderfully balanced by the hearty texture of the potato. This is a tasty accompaniment to many dishes – particularly dishes that are herbed with thyme, dill, basil, or other savory spices.

2 C vegetable stock

1/4 C safflower oil

3/4 C water

2 Tbsp ascorbic acid

1 Tbsp oregano

8 large garlic cloves, minced

8 small (3″ x 2″) Russet potatoes

1/2 tsp salt

1/2 tsp pepper

2 tsp ascorbic acid + 1 Tbsp water, reserved

2 Tbsp fresh minced parsley (garnish)

2 Tbsp crumbled feta (optional, garnish)

  • Preheat oven to 400 degrees.
  • Cut potatoes into wedges.
  • Mix all ingredients (minus parsley and feta) together in a large bowl and rub into potatoes.
  • In a large Pyrex pan, set all potato wedges cut-side up.
  • Drizzle sauce over the top, reserving about half.
  • Bake for 1 hour. At the 30 minute and 45 minute marks, baste with remaining reserved liquid. Cook until all liquid is cooked off.
  • When cooked through and outsides are nicely roasted, remove from oven and add to serving platter.
  • Drizzle ascorbic acid and water mixture over the top of the potatoes, to give them a little extra kick, as the tartness tends to cook out somewhat.
  • Sprinkle with parsley and feta (optional).
  • Serve hot.
Low-Amine Greek "Lemon" Roasted Potatoes (photo)

Low-Amine Greek "Lemon" Roasted Potatoes

AMINE BREAKDOWN:

Very Low Amine: water, ascorbic acid, oregano, garlic, salt, pepper, parsley

Low Amine: safflower oil, vegetable stock, Russet potato (for lower Tyramine, peel potatoes), feta

Tsatsiki / Tzatziki (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-carb, low-fat, paleo, vegan, vegetarian)

Tsatsiki / Tzatziki Substitute Made with Cashews (photo)

Tsatsiki / Tzatziki made with Cashews (low-amine, gluten-free, soy-free, dairy-free, egg-free, tomato-free, paleo, low-carb, vegetarian, vegan).

Tsatsiki is a wonderful sauce to serve with many dishes. I like it with vegetables, or with lamb or chicken. Below are two variations on tzatziki recipes. You can use either mint or dill, depending on your preference in flavors, and vary the amount of cucumber you want to use, depending on your own personal preferences. One recipe is low-amine and dairy-free, and the other is vegan (nut-based).
Grated Cucumber for Tzatziki (photo)

Grated Cucumber for Tzatziki. It's better with larger shreds, but I don't have a less-fine grater.

YOGURT-BASED TSATSIKI (nut-free)
1 C plain yogurt
1/4 C English cucumber, grated
1 1/2 tsp mint or dill
1/4 tsp salt
4-6 medium cloves garlic, pressed
Ascorbic acid, to taste
  • Squeeze water out of cucumber.
  • Mix together all ingredients and let flavors mingle for a bit. Serve cold.
NUT-BASED TSATSIKI (dairy-free)
3/4 C raw cashews
1/2 C water
1/4 C English cucumber, grated
1 1/2 tsp mint or dill
1/4 tsp salt
4-6 medium cloves garlic, pressed
1 1/2 tsp ascorbic acid

  • Soak cashews in warm water. Let sit for at least two hours.
  • Drain cashews, and blend them in a food processor with garlic.
  • Add a little bit of water at a time, stopping to scrape down sides. Process until very smooth and all the water has been added (it should reach the consistency of a slightly thin yogurt – if it has reached this point without adding all the water, stop adding water).
  • Squeeze liquid out of cucumber.
  • Add cucumber, dill/mint, salt, and ascorbic acid. Mix well.
  • Chill in the fridge for at least a half hour.
AMINE BREAKDOWN:
Very Low Amine: cucumber, mint, dill, salt, garlic, ascorbic acid, water
Low Amine: yogurt, cashews

Low Amine Greek Chicken Phyllo

Low Amine Greek Chicken phyllo photo

Low Amine Greek Chicken Phyllo Pastry

I love pretty food, but it’s not so often I get to make things that present so beautifully. This Greek chicken phyllo pastry dish is visually and texturally a crowd-pleaser. It takes a mild spin on low-amine Greek food, and puts it into adorable muffin tin single servings (though to be honest, I ate three when they came out of the oven…). You’ll love how simple this low amine recipe is (especially if you have a food processor for mincing and grating), and how gorgeous the end result is. Enjoy!

Phyllo Dough in the Muffin Tin for Low Amine Greek Chicken Filling photo

Phyllo Dough in the Muffin Tin for Low Amine Greek Chicken Filling

3/4  lb ground chicken

2/3 C shredded mozzarella

1 C crumbled feta (about 2/3lb block feta, pre-crumbled)

3/4 C parsley, minced

1 tsp ascorbic acid

1 medium grated potato (about 2/3 C)

1 grated beet (about 1/2 C)

1/2 tsp salt

1 tsp black pepper

1/2 medium onion, minced

1 bulb garlic, minced

3 Tbsp lemon thyme

Paprika, to taste/garnish

14 sheets phyllo dough

2/3 stick butter, melted

  • Preheat oven to 350 degrees Fahrenheit.
  • Lay single sheet of phyllo dough out on a large cutting board or counter. Brush lightly with butter. Add another layer of phyllo on top. Brush with butter. Repeat until there are 7 layers of phyllo.
  • Lightly grease the muffin tin.
  • Cut buttered phyllo into squares large enough to fill muffin tins. The lowest point of the square in the muffin tin should still come just over the edge of the cavity, so that juices don’t leak out.
  • In a large bowl, mix together chicken, mozzarella, parsley, ascorbic acid, beet, potato, garlic, onion, salt, pepper, lemon thyme, and safflower oil.
Low Amine Greek Chicken Phyllo Filling photo

Low Amine Greek Chicken Phyllo Filling

  • Create muffin “cups” with the phyllo dough, and fill them with the chicken filling, leaving a little room at the top.
Feta crumbled on top of the Greek Chicken Phyllo Pastries photo

Feta crumbled on top of the Greek Chicken Phyllo Pastries

  • Once all filling is used up, top off with a layer of feta.
  • Sprinkle lightly with paprika, for color.
  • Bake for 30 minutes, and serve hot.
Low Amine Greek Chicken Phyllo Pastry in the Muffin Tin photo

Low Amine Greek Chicken Phyllo Pastry in the Muffin Tin

Gorgeous Colors are Revealed when you Cut Open a Low Amine Greek Chicken Phyllo Pastry!

Gorgeous colors are revealed when you cut open a Low Amine Greek Chicken Phyllo Pastry!

 

AMINE BREAKDOWN:

Very Low Amine: parsley, ascorbic acid, beet, black pepper, salt, onion, garlic, lemon thyme

Low Amine: chicken, mozzarella, feta, potato, phyllo dough, butter

Very High Amine: paprika