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) photo

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) photo

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

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) photo

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) photo

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

Baked Breaded Rosemary Lemon Chicken

Baked Breaded Rosemary Lemon Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken

Low-amine chicken dinners are often easy and delicious. This recipe can be cooked with pre-packaged Italian style breadcrumbs, but I prefer to use my own low-amine, gluten-free bread to make the gluten-free Italian breadcrumb mix. Chicken breasts were cooked at the same time as legs and thighs and both came out of the oven at the same time and were perfectly cooked, tender, and juicy.

2 chicken breasts, boneless & skinless

2 chicken thighs and legs (attached), skinless

2 large (8″) sprigs rosemary

1 1/2 tsp ascorbic acid

1/4 tsp sea salt

1/4 C safflower oil

2 Tbsp apple juice

Breadcrumb Mix:

3 pieces bread of choice

2 Tbsp dried rosemary

2 Tbsp Italian seasoning

1/2 tsp salt

  • Strip rosemary off stems and mix into a large bowl with chicken, ascorbic acid, sea salt, safflower oil, and apple juice.
  • Marinate for four hours, making sure to turn in bowl as often as possible to ensure even coating of marinade.
Baked Breaded Rosemary Lemon Chicken Marinating (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken Marinating

  • Preheat oven to 350 degrees.
  • Place toast on oven rack. When toast is browned, flip over and toast until very crisp but not burned.
  • Leave oven on.
  • Add toast to food processor and blend. When halfway to fine breadcrumbs, add dried rosemary, Italian seasoning, and salt. Finish processing.
  • Pull the majority of the rosemary off the marinated chicken (I leave a few pieces and a few pieces wedged within the breast for flavoring, however) and coat the chicken in the breadcrumbs.
  • Lay chicken down in a large Pyrex pan.
  • Add remainder of rosemary and marinade to the pan.
  • Bake at 350 degrees for 40 minutes, or until internal temperature of chicken reaches 165 degrees.
Baked Breaded Rosemary Lemon Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free)

  • Remove from heat and cover with foil. Allow to rest for 5 minutes.
  • Serve hot.
Baked Breaded Rosemary Lemon Chicken, served with a marinated minced vegetable salad and buttered peas (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken, served with a marinated minced vegetable salad and buttered peas (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free).

AMINE BREAKDOWN:

Very Low Amine: rosemary, ascorbic acid, sea salt, safflower oil, bread, Italian seasoning

Low Amine: skinless chicken, apple juice



Low Amine Turkey Soup

Turkey soup

Low amine turkey soup

Just in time for Thanksgiving. Save your bones and turkey scraps (omit the skin to make it a low amine turkey soup). Every year at the office we do an office Thanksgiving potluck and the boss roasts a turkey. It’s quite the treat. But every year, they were throwing away the carcass! Madness, I tell you. A turkey carcass can make a pot of soup that will feed you and your friends or family for days.

1 turkey carcass and any additional scraps or bones (skin removed)

3 bay leaves

2 tsp vinegar (any kind), to help pull the calcium and nutrients from the bones

2 Tbsp thyme

2 tsp oregano

2 Tbsp fresh rosemary leaves, minced

1 Tbsp sage

1 Tbsp celery flakes (if you’re not adding celery to the soup itself)

1 tsp salt

1 Tbsp black pepper

4 Tbsp garlic powder, or 1 to 2 bulbs garlic, minced (depending on how much you like garlic)

1/2 head cabbage*

4 carrots*

1/2 bunch asparagus*

2 bunches green onion*

2 onions*

3 red potatoes*

*Note: I always use celery (for flavor), onion (for flavor), parsley (for flavor), carrot (for color), and potato (for substance) if possible, but my soup vegetables tend to be whatever vegetables are in my fridge that needs to be eaten soon. It’s a great way to avoid wasting food. Listed above are the ingredients in my fridge that were already in the house and ready to get souped.

  • Put the turkey carcass in a large stock pot. Break it apart as much as possible.
  • Cover turkey with about 5″ more water than the top of the turkey (if you are simmering the turkey soup for less than 4 hours, cover turkey with only 1″, rather than 5″). Add bay leaves and vinegar.
  • Bring to a boil and reduce heat to a low simmer. Let simmer for 6-12 hours. I allow mine to go for 12 hours, adding water if necessary just to the top of the carcass.
  • Remove from heat and allow to cool for at least an hour.
  • Once warm/lukewarm, use a strainer/colander and another pot, pour contents through. Reserve meat and bones and put them into a bowl (or over a bowl).
  • To expedite the broth’s cooling process, I use a giant Ziplock bag full of ice and throw it in with the broth, and put the broth pot in the fridge.
  • When cooled, scoop the coagulated fat off the top and discard.
  • Once the meat has cooled, dig in! Sift out the turkey bones and discard any that aren’t easily crushed between your finger and thumb. Any crushable ones can go in with the meat. Remove bay leaves and discard.
Turkey soup bones and meat photo

Turkey soup bones and meat

  • Add meat back in with the broth, bring to a boil. Reduce to medium and add all chopped vegetables and remaining spices.
Turkey soup spices photo

Turkey soup spices

  • Saute and caramelize the onion the garlic, and add to the pot. To de-glaze the pan, I use some of the turkey soup broth and add it back in once the browning has come off into the liquid.
Turkey soup vegetables photo

Turkey soup vegetables

  • Cook for 10-20 minutes, depending on what vegetables you’ve added, and serve.
Pot of turkey soup cooking

Pot of turkey soup cooking

AMINE BREAKDOWN:
Very Low Amine: bay leaves, thyme, oregano, rosemary, sage, celery flakes / celery, salt, black pepper, garlic powder / garlic, cabbage, carrots, asparagus, green onion, onion
Low Amine: turkey, potato
Very High Amine: vinegar

Cajun Black Beans

Low Amine Cajun Black Beans plated  photo

Low Amine Cajun Black Beans

For my low amine Cajun Thanksgiving feast, I made low amine Cajun black beans. They’re fairly simple, and I was able to make them the night before, just leaving the final cooking step till Thanksgiving day. It was a nice high-protein addition to what is normally a very carb-heavy meal.

2 C dried black beans

6 C water

½ bag frozen sweet corn

1 green chili, de-seeded and minced

3 Tbsp garlic powder

2 medium onions diced

1/2 C cilantro, minced

1 Tbsp safflower oil

3 Tbsp Cajun seasoning

1 Tbsp vegetable boullion

  • Sort through beans and remove any debris and bad beans.
  • Add beans, water, half the onion, vegetable bouillon, oil, Cajun seasoning, garlic powder, and chilies. Cook for about three hours over medium heat, or until beans are done.
  • Reduce heat to low. Remove about 1 C cooked black beans and mash into a paste. Add back into the pot. Mix well and cook down until the liquid is fairly reduced (it should end up like a thick soup or wet porridge). Be careful to stir often and keep temperature low so that the beans don’t burn.
  • Add corn, the rest of the onion, and cilantro. Turn up heat to medium. Cook for about 5 minutes, stirring constantly.
Low Amine Cajun Black Beans with Corn, Cilantro, and Onion photo

Low Amine Cajun Black Beans with Corn, Cilantro, and Onion

  • Keep Cajun black beans warm in the pot until serving.
  • Garnish with thinly sliced cilantro leaves, if serving plated (rather than at the table).
AMINE BREAKDOWN:
Very Low Amine: black beans, water, corn, garlic powder, onion, cilantro
Low Amine: safflower oil, Cajun seasoning
Very High Amine: green chili, vegetable boullion

Related articles

Celery Root & Potato Au Gratin

Low-amine celery root (celeriac) and potato au gratin

Low-amine celery root (celeriac) and potato au gratin

I have wanted to do an au gratin since… well, forever. But I haven’t before. Also, I’ve wanted to try using celery root (celeriac) for a long time, but never have. Sounds like a good time to try both! This recipe is sourced from Epicurious, but I tweaked it to make it more friendly to amine allergy sufferers. Most au gratin recipes I have seen called for cheddar cheese, which is high in amines. I did mine with Mozzarella (which is low amine), and didn’t miss the cheddar even a little bit.

2 medium red onions, halved lengthwise, then thinly sliced lengthwise

2 Tbsp unsalted butter

1 Tbsp canola oil

1/4 C chopped fresh parsley, packed

1/2 large celery root / celeriac (approx 1 1/4 C when sliced), peeled with a knife

6 large red potatoes, peeled (unpeeled potatoes are high in amines, peeled are low)

2 C heavy cream

1/2 C whole milk

3 Tbsp flour (or gluten-free flour)

2 tsp salt

1/4 tsp black pepper

1 C grated Mozzarella

8 cloves garlic, peeled

Celery root and potato au gratin, hot from the oven

Celery root and potato au gratin, hot from the oven

  • Preheat oven to 400°F.
  • Use a Cuisinart or mandolin if possible to get even slices. It will save you a TON of time, too.
  • Chop garlic.
  • Slice onions in half along the root and end, then slice again to make thin half-circles. Throw the onions and garlic in a medium-high a pan with the canola oil. Toss/stir as necessary until opaque and beginning to brown. I let mine char just a little bit to give it a bit of flavor. Keep them in the pan for now, but remove from heat.
  • Slice all potatoes and set aside.
  • Slice all celery root and set aside.
  • In a large Pyrex pan, lay down your slices of potato in a single layer, followed by a layer of onion. Add a layer of celery root.
  • Add another layer of onion (this should use all your onion up, but do not wash the pan), followed by a final layer of potato.
  • In your onion pan, melt butter on low and add flour. Stir constantly for about 3-5 minutes.
  • A little bit at a time, add your cream to the pan. Stir constantly. You want it to slowly blend together so that there are no clumps of flour in the sauce. Once it has thinned appropriately, add milk and bring up to temp. Stir, stir, stir.
  • Add chopped parsley, salt, and pepper.
  • Slowly mix in grated cheese while stirring, ensuring it is melting into the sauce.
  • Once all the cheese is melted in, pour sauce over the ingredients in the Pyrex pan.
  • Cover with foil and bake for 1/2 hour, then uncover and bake for 1/2 hour (total time: 1 hr).
  • Allow to cook for 5-7 minutes while cheese sets.
AMINE BREAKDOWN:
Very Low Amine: onion, parsley, celery root, flour, salt, pepper, garlic
Low Amine: butter, canola, Mozzarella cheese, whole milk, heavy cream, potato

Featured on The Gluten-Free Homemaker

Celery Root Fish Soup

Celery Root Fish Soup Photo

Celery Root Fish Soup

It’s fall, and time to celebrate soups! Celery root (celeriac) is in season in the fall, and if you haven’t used it yet, you really ought to give it a try. It’s an ingredient with substantial body, and a mellow, celery flavor. This low amine soup recipe is a sure crowd pleaser.

1 celery root (about 3 C, chopped)

1 lb white fish such as cod

6 C chicken broth

4 C water

1 bulb garlic, peeled and minced

1 1/2 C chopped Italian flat leaf parsley, packed

1 red onion, chopped

1 Tbsp sugar

1 Tbsp oregano

1 tsp salt

1 tsp black pepper

2 bay leaves

1 big pinch saffron

1 tsp ascorbic acid

3 Tbsp safflower oil

  • Peel celery root and slice into thin pieces about the size of a nickel.
  • In a large stock pot, add oil and saute chopped onions, garlic, and parsley. Cook for about 5 minutes, stirring frequently.
  • Add all other ingredients except fish. Simmer for 20 minutes.
  • Add fish, cut into a few large pieces. Simmer for 5 minutes.
  • Serve hot, garnished with finely minced parsley.
AMINE BREAKDOWN:
Very Low Amine: celery root, homemade chicken broth, water, garlic, Italian flat leaf parsley, red onion, oregano, salt, black pepper, saffron, ascorbic acid
Low Amine: sugar, safflower oil, white fish
Featured on Gluten Free Homemaker.

Blanched Okra with Red Wine Vinegar

I find okra to be the best when it’s raw or just barely cooked. To get the best color out of okra, I like to blanch the okra for just one minute. Any more than that, and they start to produce a mucilaginous slime. Okra makes a very nice low amine side dish that’s high in nutrients, vitamins, and earthy flavor.

low amine okra with red wine vinegar

Blanched low amine okra with “red wine vinegar.” Served with muffin baked potatoes and herb cream cheese, and a slice of my no-tomato low-amine lasagna.

20 pieces okra

1 Tbsp blueberry juice

1 Tbsp apple juice (or pomegranate juice)

1 tsp vodka

3/4 tsp ascorbic acid

2 Tbsp safflower oil

1/2 tsp sugar

1/4 tsp loosely packed brown sugar

1 tsp lemon thyme

1 tsp oregano

1 clove garlic, pressed

1/2 tsp fresh ground black pepper

salt, to taste

  • Except for the okra, mix all ingredients together in a bowl large enough to toss the okra.
  • Gently wash okra in cold water.
  • Using a deep, large frying pan, fill it with enough water in it to allow all okra to float at the surface. Bring to a boil.
Boiling water

Boiling water. Photo courtesy of Molly Magee Photography http://mmageephotography.com

  • Add okra. Boil for about one minutes, or until okra starts to take on a brighter green hue.
  • Immediately pull off heat and drain in a colander. Run cold water over it until they have cooled completely. This helps prevent the okra from getting slimy.
  • Transfer okra to bowl with sauce and toss together gently.
Okra

Toss okra gently with seasonings. Photo courtesy of Molly Magee Photography http://mmageephotography.com

  • Serve.
Red wine okra

Red wine okra. Photo courtesy of Molly Magee Photography http://mmageephotography.com

AMINE BREAKDOWN:
Very Low Amine: okra, ascorbic acid, safflower oil, oregano, lemon thyme, garlic, black pepper, salt
Low Amine: vodka, apple juice, pomegranate juice, sugar, brown sugar
High Amine: blueberry juice (low in tyramines, high in histamines)

Tangy Garlic Cod

Tangy Garlic Cod with Cilantro Rice and Grilled Sour Onions

Tangy Garlic Cod with Cilantro Rice and Grilled Sour Onions

I love salmon and tuna… but since I can’t eat them anymore due to their high amine content, I’ve switched to highly seasoned low amine fish, like cod. Low amine fish can be delicious – it just tends to require more spices.
2 large pieces cod (or other whitefish – here I used something similar to Tilapia)
1/2 tsp safflower oil
4 Tbsp Panko
Spice Mix:
1 tsp lemon thyme (or regular thyme if you don’t have it)
1 Tbsp fresh minced parsley
1/2 tsp smoked paprika
1 lime, zest only
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 tsp cayenne
1 Tbsp safflower oil
1/2 tsp brown sugar
1 bulb roasted garlic, skin removed and mashed
Roasted Garlic

Mashing roasted garlic for the spice mix

  • Preheat oven to 450 degrees.
  • Zest lime, and cut reserved lime into wedges.
  • Rub 1/2 tsp oil on fish.
  • Lightly grease a baking dish large enough for fillets.
  • Mix all spice mix ingredients together and coat fish.
Spice mix and roasted garlic, mixed together

Spice mix and roasted garlic, mixed together as rub for fish

Spice mix rubbed onto fish fillets

Spice mix rubbed onto fish fillets

  • Sprinkle Panko over the top of the cod fillets.
  • Bake 10 minutes, or until cod flakes easily when tested with a fork.
  • Serve with reserved lime wedges (unless you care terribly about appearances)…
Tangy garlic cod

Tangy Garlic Cod, hot out of the oven

AMINE BREAKDOWN:

Very Low Amine: panko, lemon thyme, parsley, sea salt, black pepper, roasted garlic

Low Amine: cod, safflower oil, brown sugar

Very High Amine: smoked paprika, cayenne, lime zest

Nectarine Ginger Quinoa

zesty cod with nectarine ginger quinoa and apricot puree

Zesty cod with nectarine ginger quinoa and apricot puree

I went camping this last weekend and brought fish to cook and nectarines to eat. But I didn’t end up getting to either. The prospect of salmonella with my nectarines sounded a little less than appetizing, so I decided to cook them into a nectarine and rice dish. But quinoa was already in the fridge. I roll with the punches. Let’s do this. Nectarine Ginger Quinoa, why not? Glad I did – it was delicious!

2 unripe or barely ripe nectarines

2 C cooked quinoa, cold

4 Tbsp fresh minced ginger

1/2 tsp ascorbic acid

2 Tbsp safflower oil

1/2 tsp cayenne pepper (high in amines and spicy – alter for taste and amine tolerance)

Nectarines and ginger cooking

Nectarines and ginger cooking

  • Turn burner to low/medium and add oil and minced ginger.
  • Saute until fragrant, about two minutes.
  • Add nectarines and cayenne pepper and gently cook (you don’t want them to mash into nectarine slop) for about 5 minutes on medium low heat.
  • Add lime juice and quinoa.
  • Stir together and cook. I turn up the heat a little bit and let it blacken some bits of the nectarine and quinoa, but that is a personal preference. It isn’t necessary. Cook for 3-5 minutes, or until quinoa is hot all the way through.
  • Serve.
AMINE BREAKDOWN
Very Low Amine:  quinoa, ginger, ascorbic acid
Low Amine: safflower oil
Very High Amine: cayenne pepper, nectarine  (low in tyramine, high in histamine)