Garlic broiled Brussels sprouts, served with Quinoa Salad, Cilantro chutney, and Baked chicken marinated in pear, sage, and ginger.

This simple, easy side dish is delicious and quick. It’s nice to have some fast low-amine recipes that can be cooked quickly and set aside to keep warm – especially when you have other things that need to go in the oven. I cooked these garlic Brussels sprouts before putting pear-marinated chicken drumsticks in the oven, and they were still warm when the chicken was served a half-hour later.

1 lb Brussels sprouts

2 tsp garlic powder

2 tsp safflower oil

1/2 tsp salt

• Preheat oven to broil, with the rack at the top.
• Wash all Brussels sprouts and cut in half lengthwise, and put into a large bowl (a thick glass bowl is best).
• Drizzle oil and seasonings on top, and toss well until everything is well coated.
• Lay on a cookie sheet, cut-side up.
• Broil for about 5 minutes, or when they start to char.
• Serve immediately, or put back in the “tossing bowl,” cover with foil, and wrap the whole bowl in a towel to keep it warm.

AMINE BREAKDOWN:

Very Low Amine: Brussels sprouts, garlic powder, salt

Low Amine: safflower oil

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• Cilantro Chutney

Baked chicken drumsticks marinated in sage, pear, and ginger. Served with garlic broiled Brussels sprouts, Quinoa salad, and Cilantro chutney.

Chicken drumsticks always seem to come in the same flavors. Teriyaki. Sweet and Sour. Honey mustard. Barbecue. I thought I’d do something a little different, and pull it into the slightly fruity, savory flavors by using ginger, pear, and sage.

12 chicken drumsticks

2 tsp sage

4 Tbsp ginger, coarsely chopped

1 ripe pear

1 Tbsp safflower oil

1/4 C water

• Preheat oven to 400 degrees, with the rack in the middle.
• Pull skin off drumsticks. Discard skin.
• Cut deep scores (4-6 on each side of each drumstick) into the fleshiest parts of both sides of the drumsticks to allow marinate to permeate throughout.
• In a food processor, puree pear, ginger, oil, water, and sage.
• In a large Ziplock bag, combine puree and chicken drumsticks. Get as much air out as possible and seal bag. Ensure all drumsticks are well coated and set aside to marinate for 20 – 40 minutes.

Chicken drumsticks in low-amine puree of pear, ginger, and sage

• On a cookie sheet (preferably with a rack on it to allow fats to drip away), arrange chicken.
• Bake for 20-30 minutes, or until juices run clear.

 AMINE BREAKDOWN:

Very Low Amine: water,  sage, pear, ginger

Low Amine: chicken, safflower oil

Related articles

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• Cilantro Chutney

Slices of low-amine leek and sweet potato frittata

I’m usually up to make elaborate meals, but today I wanted something easy. There is very little as easy or as low-amine as a Frittata, and you can make it out of all kinds of leftover vegetables in your fridge, if you didn’t plan on this particular low-amine frittata.

Frittatas are flexible. You can use just about any vegetables, just saute them first. Here are my raw ingredients.

10 eggs (I used 6 eggs and the equivalent volume of four eggs with four egg whites)

1 small sweet potato, cut in half and sliced thinly

1/2 leek, well washed and sliced thinly

1/2 onion, sliced thinly

1 medium or large carrot, sliced thinly

Approx 10 tiny brussels sprouts, halved (or 5 normal-sized ones, quartered)

1/2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp dill (1 tsp fresh, minced or 2 tsp dried)

1 Tbsp safflower oil

• Preheat oven to 350 degrees Fahrenheit.
• Saute oil, onion, and leek together until the onion starts to sweat.

When onions are starting to sweat, add carrot and sweet potato

• Add carrot, sweet potato, dill, salt, garlic powder, and pepper.
• Saute vegetables, uncovered, on medium to medium high until the carrot and sweet potato start to soften. If they get a tiny bit of char on them, that’s alright.
• Grease a pie pan with oil or butter.
• Pour vegetables into pie pan.

Low-amine frittata vegetables in the pie pan

• Crack all eggs into a bowl and beat well.
• Pour eggs over vegetables.
• Garnish outer edge of pie pan with brussels sprouts.

Low-amine frittata vegetables covered in egg, surrounded by brussels sprouts, and sprinkled with dill and black pepper on top. Ready for the oven!

• Crack fresh pepper over the top, and sprinkle with additional dill.
• Place in oven for 15 minutes.

Low-amine, dairy-free frittata

• Cut into pie slices and serve warm.

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Featured on Gluten-Free Homemaker.

Japanese Sukiyaki: Healthy & Delicious (soy-free, gluten-free, low-amine, vegan)

I love sukiyaki. It’s one of my favorite Japanese dishes, and it’s rarely up to snuff when I order it out at a restaurant. However, it’s also incredibly easy to make at home. If you’re capable of chopping and boiling, you can make sukiyaki. The sauce ingredients for sukiyaki are all traditionally high amine (sake, soy sauce, etc), so here I’m using my low-amine soy sauce substitute, low-amine sesame oil substitute, and low-amine sake substitute.

Sukiyaki can be done with meat or without. I’ll be dining with a vegan for this batch of sukiyaki, so you won’t see the meat. However, I will add the steps in italics for those who want a beef in their food.

Traditionally, sukiyaki is served at the table and everyone takes food from the center of the table. The ingredients are dipped (based on the individual – some people love this, some people hate it, and for some it’s just an acquired taste) in a well-beaten egg, and eaten with a bowl of rice. You can also use a soy sauce/citrus (or soy sauce substitute and ascorbic acid) mix, or soy sauce (soy sauce substitute) with grated daikon radish and/or ginger for dipping.

Serves 4-6

1/2 head napa cabbage

1/2 whole fresh bamboo shoot

4 carrots

1 medium onion

1 bunch mizuna greens

1 bunch cilantro

1 bunch watercress

1 bunch green onions

1/2 Gobo (burdock) root

1 package organic soft tofu (heat separately to keep main batch soy-free for those with soy allergies)

1 large (or 2 small) package shiratake noodles (yam noodles/”miracle noodles”)

1/4 C grated daikon radish

2″ ginger, grated

1/2 lb thinly sliced hot pot beef (optional)

Sukiyaki Soup Base:

1 C vegetable broth

2/3 C soy sauce substitute (for vegan option, make sure you make the soy sauce substitute using vegan broth)

2 Tbsp sugar

2 Tbsp garlic, pressed

2 tsp Thai bird chilies, minced

1 tsp black pepper

2 Tbsp sesame oil substitute (optional)

1 tsp ascorbic acid

1 Tbsp vodka

1 Tbsp blueberry juice

1 Tbsp apple juice

1/8 tsp white pepper

Sukiyaki ingredients

• As this dish is served with a small bowl of rice, cook rice if desired.
• Wash all ingredients well.
• Chop greens into pieces about 2″ long.
• Chop onion into “C” shape.
• Cut bamboo shoots into strips
• Cut burdock root and carrot fairly thinly (1/4″ thick or less) at an angle, so that they are in a sharp oval shape.
• Drain shirataki noodles and break them up. Use kitchen scissors to cut the noodles down a little bit (I just stick the scissor tips into the bowl of noodles and snip the noodles at random three or four times).
• Arrange all ingredients in a large, high-walled pan.
• In separate saucepan or small pot, combine all sauce ingredients together. Bring to a boil and reduce to a simmer. Simmer, covered, for 2 minutes.
• When sauce is done, turn on heat for vegetables on to medium. Pour all but a few tablespoons of the broth over the top of the vegetables. Cover.

Cook sukiyaki tofu separately for soy-free allergies at the table

• While vegetables are cooking, cut tofu into cubes about 1″ thick. Add cubes to remaining broth and set to medium low, covered. If you are cooking with tofu in the batch, rather than soy-free, place cubes on top of other vegetables where they won’t get crushed, as soft tofu is delicate.
• Halfway through cooking vegetables, once the vegetables have started compressing, push the harder to cook vegetables down to the bottom if they are near the top (such as gobo root, daikon, yellow onion, etc).
• Vegetables should cook for about 15 minutes, or until vegetables are done.

Japanese Sukiyaki (low-fat, low-amine, gluten-free, soy-free, vegan)

• In small ramekins, create your dipping sauce. I use one raw egg, beaten, with a dash of soy sauce substitute mixed in. I won’t say you’ll never get salmonella, but I will say that in all my years of frequently eating this dish, I’ve never gotten sick from the raw egg. That one is up to you.
• For non-egg lovers (like my vegan friend) I made a different dipping sauce, I mix into each ramekin:

1 Tbsp grated daikon1 tsp grated ginger

2 tsp soy sauce substitute or 1 tsp soy sauce (high amine)

1/4 tsp ascorbic acid

1 Tbsp water

• If cooking meat, turn skillet to high with 1 Tbsp oil. When hot, break apart meat into individual strips and add to pan. Toss around to ensure it cooks evenly, as it will cook very quickly. I like mine very rare, but cook as desired. Keep meat separate from sukiyaki if you like it rare, or if you have vegetarians or vegans at the table. If not, put the beef in the sukiyaki with the rest of the sukiyaki ingredients. If there are no vegans or vegetarians, pour the meat cooking juice into the sukiyaki.

Sukiyaki beef

• Serve sukiyaki at the table with rice and dipping sauces/egg. Everyone picks ingredients they want out of the center dish and add a bit at a time to their bowl as they eat (it keeps the ingredients warm as you eat).
• Enjoy!

Sukiyaki, served at the table

No problem with soy, gluten, or amines? Make sukiyaki soup base the easy way.

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Japanese Chuka Soba (low-amine, soy-free, (gluten-free with 100% buckwheat))

Dinner tonight? Chuka soba. Many ingredients, but very little work.

• Marinate julienned cucumber in a bowl with the cucumber marinade (water, apple juice, ascorbic acid).
• Peel water chestnuts and slice. You can use canned if fresh are unavailable, but fresh water chestnuts are better in flavor by leaps and bounds.

Fresh, unpeeled water chestnuts

• Blanche green beans. While blanching, carefully dip the white parts of the bok choy into the boiling water to give them a light cooking through.
• Prep all vegetables and arrange on a large plate or cutting board.

Chuka Soba ingredients, prepared. Clockwise from top left: Bamboo shoots, green beans, bok choy, grated daikon radish, grated ginger, green onions, cucumber, egg, water chestnuts, carrot, shiso leaf, beef, and zucchini.

• Beat together 2 eggs and 1/2 tsp sugar. In a large pan, on medium low, pour just enough to make a thin crepe out of the egg. Flip, if possible. Set egg “crepe” aside on a plate, and repeat until all the egg is gone.

Egg “crepes” for Chuka Soba

• Roll stack of egg “crepes” up and slice them thinly. Set aside.
• In a non-stick pan on high heat, with a touch of butter or oil, cook beef (I cooked mine two slices at a time, only 5-7 seconds per slice) till just cooked through, or to desired doneness. When all beef is done, slice beef thinly and set aside.

Cooking thinly sliced beef for Chuka Soba

Thinly sliced beef, cooked, for Chuka Soba

• Boil water for noodles. When boiling, add buckwheat noodles. Cook as directed on the package.
• When noodles are done, drain them and cool them under cold running water in a colander. Add ice cubes to keep them cold and leave in the sink.
• Mix together all ingredients for the Chuka Soba Sauce. Set aside with a serving spoon.
• Split the noodles between two plates, and arrange vegetables, meat, and egg in a radial pattern, with grated ginger and daikon at the center.
• Stack shiso leaves and roll them up like you did with the egg “crepes.” Slice them thinly, and add rolled slices to the center with the daikon. Keep the thin shiso slices in rolls for better presentation.
• Serve with the sauce at the table, and allow each person to dress their own accordingly.

If you did it right, this is what the Chuka Soba plates will end up looking like…

AMINE BREAKDOWN:

Very Low Amine: buckwheat noodles, cucumber, ginger, daikon radish, water, ascorbic acid, salt, soy sauce substitute, sesame oil substitute, bamboo shoots, green beans, bok choy, green onions, water chestnuts, carrot, shiso leaf, zucchini

Low Amine: apple juice, beef, egg, sugar

Very High Amine: chili oil

Related articles

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Japanese Grilled Squid (gluten-free, soy-free, low-amine)

Grilled squid is easy as pie to make. The worst part is probably gutting the squid. If this makes you squeamish, you can also buy the calamari tubes pre-cleaned so you don’t have to deal with it. The hardest part is making the sesame oil substitute and soy sauce substitute, but I do these in large batches in advance (and plan meals around using them) so that I don’t have to deal with it each time.

2 lbs whole squid (about 10 squid 6″ long)

1 Tbsp grated ginger

1 Tbsp garlic, pressed

4 Tbsp soy sauce substitute

1/4 tsp cayenne pepper

1 Tbsp sesame oil substitute

• Gut and clean squid. Remove eyes and beak, but save tentacles.
• In a large bowl, combine all ingredients. Add squid and mix well to ensure squid is well-coated.
• Marinate for 20 minutes or more.
• Arrange on a rack over a cookie sheet.
• Broil for 5-10 minutes (For squid tubes about 4″ long, it took only 5 minutes. For larger, thicker calamari tubes, probably 10 minutes).
• Cut into diagonal rings. Remove any guts that may still remain. Serve hot.

AMINE BREAKDOWN:
Very Low Amine: ginger, squid, garlic, soy sauce substitute, sesame oil substitute
Very High Amine: cayenne pepper

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Kinpira (burdock root & carrot): Japanese Traditional Side Dish (low-amine, gluten-free, soy-free, vegan)

Kinpira is a traditional Japanese side dish. It is normally done in soy sauce and sesame oil, making it very high in amines. I’ve adapted it here by using a soy sauce substitute and sesame oil substitute. The hardest part about making this dish is creating the soy sauce substitute and sesame oil substitute, so make sure you have other dishes you’ll be cooking with these in the next week, or have already made this in advance. Otherwise, this dish is simple to make. Kinpira has both bitter and slightly sweet flavors, and a good crunch. As an added benefit, burdock root (gobo root) is also a liver and blood purifier.

1/2 lb gobo root (burdock root)

1/4 lb carrots

4 Tbsp soy sauce substitute

1 Tbsp sugar

1 tsp “sesame seeds” (finely chopped, toasted cashews)

2 Tbsp safflower oil

1 Tbsp sesame oil substitute

1 1/2 Tbsp mirin

To Make a Mirin Substitute:

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

To Make a 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

Making sesame oil substitute and soy sauce substitute.

• Wash gobo (burdock) root and carrots well. I do not peel my carrots, and I only loosely peel the gobo root, to get off the most rough/damaged parts.
• Chop gobo root and carrot into small “sticks” about 1 1/2 inches long. I use a mandoline on a wide setting, and then cut them from there. Put carrots in a bowl, and in a separate bowl, soak cut gobo root in water (to help prevent discoloration).

Slicing burdock (gobo) root with a mandoline.

• Heat pan to medium high and add safflower oil. When hot, add gobo root. Saute for 10 minutes.
• Add carrots and all ingredients, save for the soy sauce and “sesame seeds” – set these aside. Continue to stir-fry until cooked through. Covering the pan may help.

Making “Sesame Seeds” (finely chopped, toasted cashews)

• Remove from heat.
• Add soy sauce substitute and “sesame seeds.” Taste, and add more soy sauce if preferred. Toss well until all dressing is absorbed.
• Put kinpira in the fridge and serve chilled.

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Cream Cheese & Caramelized Onion Stuffed Turkey Meatballs with Low-Amine BBQ Sauce (gluten-free, soy-free, tomato-free, low-amine). This photo is of a batch done in the frying pan.

For New Year’s Eve, I had the challenge of making an appetizer that was soy-free, gluten-free, low-amine, tomato-free, beef-free, and aged cow cheese-free. It took some serious working around, but I came up with a recipe that was an absolute hit. It took all the best parts of a gourmet burger and dropped them into a meatball appetizer. Just lovely!

BBQ Sauce (low-amine, no-tomato, gluten-free, soy-free)

Makes 24 meatballs

2 lb ground turkey

1 large yellow onion, finely chopped

1 bulb garlic, finely chopped

4 Tbsp Italian parsley, finely chopped

2 eggs

1 tsp salt (or salt substitute)

1 tsp black pepper

1 C gluten-free, soy-free breadcrumbs

2 tsp oregano

2 Tbsp butter (to grease pan)

Stuffing Mix:

3/4 C cream cheese

3/4 C onion, finely chopped and caramelized

2 Tbsp butter (to caramelize onion)

Sauce:

Low-Amine BBQ Sauce Substitute

• Preheat oven to 375 degrees Fahrenheit.
• In a small pan, saute stuffing mix onions with butter until caramelized. Remove from heat.
• In a small bowl, add onions to cream cheese and mix well.
• Grease large cookie sheet (use one that has tall edges) with butter.
• Mix all turkey meatball ingredients together in a large bowl. Knead together well, but do not overmix.

Turkey Meatball mix

• Using a little less than 1/4 C meatball material, flatten out in palm of hand into a “meatball pancake.”

Turkey meatball “Meat Pancake” should be roughly this large.

• Add small scoop (about 1 tsp) cream cheese mix in the middle, and fold the “meatball pancake” around it, shaping it into a round ball. Arrange on cookie sheet.

Cream Cheese Stuffed Turkey Meatballs, half-cooked

• Repeat until all meatballs are stuffed.
• Bake for 15 minutes, and remove from oven to glaze with low-amine BBQ sauce. Don’t worry if some of the cream cheese has escaped.

Cream Cheese and Caramelized Turkey Meatballs with BBQ Sauce.

• Return to oven for another 10 minutes, or until they are cooked through.
• Add another coat of low-amine BBQ sauce.
• Serve hot.

Cream Cheese and Caramelized Onion Stuffed Turkey Meatballs without Sauce

Cream Cheese and Caramelized Onion Stuffed Turkey Meatballs with BBQ Sauce (served in a crock pot as a party appetizer).

Turkey Meatballs can also be done in the frying pan, but require 2T oil for frying and the cream cheese escapes more easily. Baking was the better method.

AMINE BREAKDOWN:

Very Low Amine: onion, garlic, parsley, salt, black pepper, oregano, 

Low Amine: turkey, breadcrumbs, butter, cream cheese, Low-Amine BBQ Sauce Substitute

Moderate Amine: egg

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Featured on: Cybele Pascal’s Allergen Free Cuisine

BBQ Sauce (low-amine, gluten-free, soy-free, tomato-free barbeque sauce substitute). This batch is 6X normal size, because I was making a New Year’s party appetizer.

I have oft lamented my loss of BBQ sauce. It is almost as severe as my lamentation for ketchup. But after figuring out a fabulous no-tomato ketchup recipe, I figured it was overdue for me to make a tomato-free BBQ sauce as well. It turned out fabulously (I started with the base being my tomato-free ketchup), and I’m thrilled to have made it and be able to share this gluten-free, soy-free, low-amine, tomato-free BBQ sauce!

1 C tomato-free ketchup

3/4 C water

5 Tbsp brown sugar

1 Tbsp chili powder

1/2 tsp celery seed

1 tsp salt (or salt substitute)

1/2 tsp liquid smoke

1/2 tsp minced habanero, or other choice minced fresh pepper (I keep mine minced and frozen for use as needed)

1 tsp onion powder

1 tsp paprika

3 tsp garlic powder

1 tsp black pepper

1 tsp ascorbic acid

• Simmer all ingredients over medium heat for 10 minutes, uncovered.
• Enjoy!

AMINE BREAKDOWN

Very Low Amine: tomato-free ketchup, water, celery seed, salt, liquid smoke, onion powder, garlic powder, black pepper, ascorbic acid

Low Amine: brown sugar

Very High Amine: chili powder, habanero, paprika

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Quinoa Salad (gluten-free, soy-free, low-amine, vegetarian)

This filling, high-protein quinoa and grain salad is low-amine and gluten-free. The softness of the grains and avocado are well complimented by the sliver-thin crisp vegetables on top. Stacked high, this dish is visually appealing as well as flavorful.

1 C Quinoa, cooked (1/2 C quinoa, dry, cooked with 1 C water)

1/2 C rice, cooked (brown, black or wild rice add a nice color and texture, if available)

1/2 C cooked beans

1 small avocado

2 Green onion, thinly sliced

1 rib celery

3″ hot house cucumber, halved

10 small radishes

1/3 C feta

black pepper to taste

Marinade for sliced vegetables:

1/2 tsp ascorbic acid

1 tsp tart cranberry juice

1 Tbsp water

1/4 tsp molasses

1/2 tsp sugar

2 sprigs dill, minced

Pureed Sauce for Grains:

3 sprigs cilantro

3 sprigs parsley

4 sprigs dill

1 large cloves garlic

3 Tbsp safflower oil

1/4 tsp salt

1/2 tsp black pepper

1/2 tsp ascorbic acid

3 Tbsp water

• Wash and trim celery, radishes, and cucumber.
• Using a mandoline, slice them very thin into a bowl.
• In a ramekin, mix all Marinade ingredients together until sugar and ascorbic acid dissolves completely. Toss in with sliced vegetables.
• In a separate bowl, mix together quinoa, rice, and beans. Toss until well mixed.

Grains bowl, and marinated vegetables bowl for quinoa salad

• Dice avocado and add to the grains.
• In a food processor, mix all Sauce ingredients together. Puree until very smooth.
• Pour sauce into grains and mix gently. Avoid smashing the avocado.
• Plate, with grains as the base ingredient, and a tall stack of the marinated vegetables on top.
• Crumble feta on top, and crack a small amount of black pepper at the highest point.

AMINE BREAKDOWN:

Very Low Amine: quinoa, rice, beans, green onion, water, celery, cucumber, radish, ascorbic acid, dill, parsley, cilantro, salt, black pepper

Low Amine: molasses, sugar, safflower oil, feta cheese

High Amine: cranberry juice

Very High Amine: avocado

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Stuffed Cabbage with Garlic Sauce (low-amine, gluten-free, soy-free, dairy-free (if butter substitute is used), nut-free, tomato-free)

I’ve been craving cabbage like crazy since a friend mentioned corned beef with cabbage to me a few weeks ago. But it’s not really the corned beef I’m craving at all, but the cabbage. I thought about doing stir-fried cabbage, a raw cabbage salad, and all kinds of other interesting and not-so-interesting combinations (cut a girl a break… it was almost 5pm and I was at work, starving). I decided to use what ingredients I had floating around in my fridge to do a cabbage dish that took care of the leftovers as well as made for a delicious gluten-free, soy-free, low-amine stuffed cabbage meal. In my case, I used leftover prime rib that I had made a few days prior as the meat, but feel free to use your own meat of choice (pre-cook your meat of choice to rare if it is still in raw form).

1 large head cabbage

1 1/2 C chopped leftover prime rib

1 1/2 C rice, cooked

3 C onion, diced

1/2 C parsley, minced

4 ridiculously huge garlic cloves (about 1/2 C, diced)

1 tsp salt (salt substitute, in my case)

1 tsp black pepper

1 tsp paprika

1/2 tsp dry mustard powder

1/2 tsp celery seed

1/2 C egg, beaten (egg white, in my case)

Sauce:

3 Tbsp butter (butter substitute for dairy-free)

1 Tbsp gluten-free, soy-free flour

2 Tbsp chives

1 1/2 Tbsp garlic powder

1/4 tsp salt (salt substitute, in my case)

1 1/2 C broth of your choice (I used vegetable broth)

• Preheat oven to 350 degrees.
• Boil a pot of water large enough to dunk the entire head of cabbage.
• Cut out core of cabbage with a paring knife.

Core cabbage with paring knife. Please be careful not to cut yourself!

• When water is hot, put cabbage in. Using tongs, peel away layers as they cook and become quite pliable. Set leaves on a separate plate to cool.
• Chop onion and saute until lightly caramelized. Add garlic and spices and cook till garlic is fragrant. Remove from heat.
• Dice meat (or chop and cook it till rare, if still raw) into very small pieces.
• In a large bowl, toss cooked rice and meat together until well mixed. Add onion and garlic, egg, parsley, and stir until well mixed.
• Wrap a little less than 1/2 C of the mixture into each cabbage leaf, folding in the ends (like an envelope) and setting them in the Pyrex pan seam-side down.

Fold stuffing into cabbage like an envelope.

• Set them in fairly snugly so they support each other and don’t fall apart during cooking. Once your cabbage is set up and while the oven is preheating, make your sauce.

Stuffed Cabbage in pan

• Add the butter and flour to a small pan on medium heat. Melt butter and cook flour, stirring consistently, for about four minutes.
• Add garlic powder and chives, stir in quickly, and start adding the broth. Add broth a little at a time, stirring all the while, until all 1 1/2 C broth are mixed in.
• Add salt and stir well. Remove from heat.
• Pour half the sauce over the rows of stuffed cabbage, and put the stuffed cabbage in the oven, covered, for 40 minutes.

Stuffed Cabbage with Garlic Sauce

• Allow stuffed cabbage to cool for 5 minutes before handling.
• Once cooled, add a little bit more sauce over the top of the stuffed cabbage (or add sauce while plating – it’s up to you) and serve.

AMINE BREAKDOWN:

Very Low Amine: cabbage, rice, onion, garlic, salt, black pepper, celery seed, flour, chives, 

Low Amine: leftover beef, butter, garlic powder, broth

Moderate Amine: egg

Very High Amine: paprika, dry mustard powder

Cajun Beef Skewers with Cilantro Sauce

I still have a fair amount of Cajun Seasoning Mix leftover from my Cajun Thanksgiving, so wanted to use it up on a simple appetizer. Beef skewers are always a good way to go, when well seasoned or marinated. I served it with a low-amine Cilantro  Sauce.

3 lbs top round beef steaks, about 3/4″ thick

1 C cajun seasoning mix

3 Tbsp safflower oil

12-18 skewers

Cajun Beef Skewers

• Slice beef into 1/4″ thick, long strips.
• Coat well in Cajun seasoning mix.
• Use “S” pattern to skewer beef.
• Preheat oven to broil.
• Allow skewers to sit with rub for at least 15 minutes.
• Put beef skewers in oven and broil on each side for just over a minute each (or to desired doneness).
• Serve (with or without Cilantro Dressing & Marinade).

AMINE BREAKDOWN

Very Low Amine: Cilantro Sauce

Low Amine: Cajun seasoning mix, beef, safflower oil

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Cilantro Dressing & Marinade

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Standing Rib Roast

This Christmas, I spent Christmas Eve by myself, and most of Christmas day. I knew that ham would be served at Christmas dinner, but since ham is high in amines, I decided that I’d make myself something for my week’s “Christmas leftovers” that would keep me fat, happy, and low-amine. I did not want to lust after everyone else’s turkey, ham, or prime rib. So I made myself a low amine standing rib roast. Yum! This serving would easily serve two gluttons, or four people comfortably.

4 1/2 lbs standing rib roast (2 ribs)

1 Tbsp crushed rosemary

1/2 tsp ascorbic acid

1 Tbsp salt

3 Tbsp garlic powder

1/2 tsp cayenne

1 Tbsp paprika

1 tsp black pepper

• Preheat oven to 400 degrees Fahrenheit.
• Mix seasonings together in a ramekin.
• Season roast.

Seasoned Standing Rib Roast

• Put roast in pan bone-side down.
• Roast beef for 10 minutes, then turn down heat to 350 degrees.
• Continue roasting for about 1 1/2 hours for medium rare (thermometer will read 135 degrees).
• Transfer roast to cutting board and loosely tent with foil. Let stand for 10 minutes.
• Slice roast across the grain, and serve.

Seasoned Standing Rib Roast

AMINE BREAKDOWN:

Very Low Amine: rosemary, ascorbic acid, salt, garlic, black pepper

Low Amine: beef

Very High Amine: cayenne pepper, paprika

Cranberry Ginger Vodka Infusion

I’ve wanted to do infusions for a while, and this winter, I did. I tried the infusion with regular cranberry, cranberry with drops of vanilla extract, and cranberry ginger. By far, my favorite was the cranberry ginger vodka infusion, so I’m sharing it with you today! Enjoy!

1 C fresh cranberries

1/4 C peeled ginger slices

2 T Water

1/4 C sugar (do not use castor/powdered sugar)

3 C decent vodka (Sky or better)

• In a medium pan over low to medium-low heat, warm up the cranberries, sugar, and water.
• Stir until the sugar dissolves and the liquid turns to a light pink color. You don’t want the cranberries popping. Some will crack open, but do not explode your cranberries or it won’t make for a very pretty vodka cranberry infusion.
• Pour the cranberry mixture into a large glass jar (or divvy up between smaller glass jars). I tripled the recipe and used two large bottles of vodka with 11 smaller mason jars (about 2 C each) and it was exactly the right amount.
• Add slices of fresh ginger.
• Top with vodka, seal well, and shake.
• Let the mixture sit for about 3 weeks so that the flavor really comes out.
• Add labels and ribbon to the jars.
• Strain before serving.

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Low-amine chicken strips (gluten-free, soy-free, low-amine) served with a simple salad, baked french fries, and a no-tomato ketchup.

Little did I know that french fries and chicken strips were my roommate’s fetish food. Tonight, I fed her inner Oprah. It turned out fabulously, and we didn’t even have to feel bad about eating it, as both the fries and chicken strips were baked, gluten-free, soy-free, and low-amine. Even the no-tomato ketchup was good for us! These chicken strips have a nice crunch to them if you make the breadcrumbs just a little bit bigger, rather than totally pulverized.

3 lb boneless, skinless chicken breasts

4 pieces white gluten-free bread

1/4 C minced parsley

1/2 tsp salt

2 Tbsp Cajun seasoning mix

2 eggs

• Put slices of bread on a cookie sheet and leave in the oven.
• Preheat oven to 375 degrees Fahrenheit.
• Pound chicken breasts flat till about 1/3″ thick (for lack of a proper kitchen tool, I used a big empty bottle of apple juice).

Pounding chicken strips flat with my fancy meat smasher.

• Cut chicken into strips about 1″ wide.
• Check on bread. Once a very “toasty” texture, remove from oven and throw into a food processor. Process till almost smooth – some small chunks add a nice crisp texture.
• Mince parsley.
• Mix Cajun seasoning, parsley, salt, and breadcrumbs in a large bowl. Toss together well.
• Beat eggs in a medium bowl.
• Lightly grease cookie sheet with butter or safflower oil.
• Dredge pieces of chicken in egg and coat with breadcrumbs mix, arranging them on the cookie sheet.

Chicken strips, dredged and breadcrumbed.

• Bake for about 20 minutes, depending on thickness of strips.

Chicken strips, hot from the oven.

AMINE BREAKDOWN:

Very Low Amine: bread, parsley, salt

Low Amine: chicken, Cajun seasoning

Moderate amine: egg

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• Low-Amine No-Tomato Marinara (apple & onion based marinara) (aminerecipes.wordpress.com)
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Cajun french fries and tomato-free ketchup

Baked french fries are stupid simple, and extra delicious when you add some seasoning to them. For these, I used leftover Cajun Seasoning Mix from my Cajun Thanksgiving. Baked french fries are naturally low-amine, and totally delicious. Best served with low-amine tomato-free ketchup or tomato-free low-amine BBQ sauce.

4 medium russet potatoes

3 Tbsp safflower oil

3 Tbsp Cajun seasoning mix (or any combination of salt, garlic, onion powder, pepper, parsley, or other seasonings)

• Preheat oven to 375 degrees Fahrenheit (400 for thicker cut fries).
• Lightly grease cookie sheet.
• Cut fries into sticks and drop into a large bowl.
• Add oil and seasonings, and rub together well.

French fries with Cajun seasoning and oil

• Arrange potatoes on a cookie sheet and bake for 20-30 minutes, or until they’ve reached desired crispiness, flipping once during cooking.

French fries, oiled and seasoned

• Serve with no-tomato low-amine ketchup.

AMINE BREAKDOWN:

Very Low Amine: potato

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French fries and tomato-free (gluten-free, low-amine, soy-free, vegan) ketchup

I make exceptions with my amine allergies here and there. Ketchup is one of those things. I know I ought to not use ketchup because of the tomatoes (and because it’s probably been sitting on a shelf forever, building amines), but I love it so much. I figure it’s high time I make myself a low-amine substitute ketchup. This no-tomato ketchup is gluten-free, vegan, soy-free, and low-amine. Enjoy this tomato-free ketchup recipe!

Also, I’m happy to report that I had a batch of my no-tomato ketchup frozen for a couple weeks. I just thawed it, and it thawed PERFECTLY. You can make it in large batches and freeze it in week-sized portions!

1 C fresh cranberries

1 large pears (or mild apples), peeled and cored (about 1 C)

2 medium carrots, peeled and chopped (about 1 C)

1 C water

1 tsp ascorbic acid

1/4 C sugar

1 Tbsp salt

1 tsp onion powder

1/2 tsp allspice

1/8 tsp ground cloves

• On medium low heat, cook all ingredients together, covered, in a small pot for about 15 minutes.

Tomato-free ketchup ingredients: pear, carrot, cranberry

• Once all the no-tomato ketchup ingredients are well softened, remove from heat.
• Use an immersion blender or food processor to blend the tomato-free ketchup ingredients together. Process until very smooth.

Tomato-free ketchup blended with an immersion blender

• Store in your fridge, and freeze any you won’t get to in small batches. It thaws perfectly and is just as good thawed as fresh!

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Pumpkin Cornbread (Vegan, Gluten-Free & Low-Amine)

Cornbread is delicious, but even more delicious when you make it a marvelously Fall dish, like this pumpkin cornbread. With the pumpkin and applesauce you don’t miss the egg or butter one bit. In addition to being very allergy friendly, as it is vegan, low-amine, and gluten-free, this pumpkin cornbread is moist, slightly sweet, and absolutely fabulous.

1 C gluten-free all-purpose flour

1 Tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1 tsp ground nutmeg

1/3 C brown sugar

1 C cornmeal

1 C applesauce

1 C pumpkin puree (or equivalent cooked sweet potato, steamed, skinned, and mashed)

1/4 C safflower oil

1 Tbsp molasses

• Preheat the oven to 400 degrees Fahrenheit and grease an 8″ baking dish. I used a pie pan.
• In a medium bowl, whisk together the gluten-free flour, spices, baking powder, brown sugar, salt, and cornmeal.
• In a small bowl, mix the applesauce, pumpkin (or sweet potato), oil, and molasses.
• Stir the wet mix into the dry mix until just combined. Pour batter into the pan and smooth out the top of the pumpkin cornbread batter as much as you can.
• Bake 30-40 minutes (less if regular flour, more if gluten-free flour), or until a toothpick inserted in the center of the pumpkin cornbread comes out clean. Serve warm.

AMINE BREAKDOWN:

Very Low Amine: gluten-free all-purpose flour, baking powder, salt, cornmeal

Low Amine: brown sugar, applesauce, safflower oil, molasses

High Amine: cinnamon, nutmeg, pumpkin puree

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Low Amine Tandoori Turkey with Indian Spiced Gravy, Cardamom Saffron Rice, and Cilantro Chutney

This year I’ve been on a low amine turkey rampage. So much turkey that I never want to see turkey looking like it’s turkey ever again. I’ve already done a low amine Cajun turkey this year. So how about an Indian flavor? I love chicken tikka, so thought that a “turkey tikka” or “tandoori turkey” would be the way to go. I was right. It was phenomenal. It barely resembled the flavor of turkey anymore. All the turkey flavor had been converted to pure awesome instead. You’re going to love this recipe, and I doubt you’ll ever make a boring turkey ever again.

2 Tbsp cumin

2 Tbsp coriander

2 tsp cayenne

4 tsp salt

2 Tbsp garlic powder (or about 1 bulbs garlic, minced)

2 Tbsp ginger powder (or about 2″ fresh, grated)

2 Tbsp onion powder

1/2 C curry powder

1/4 C garam masala

2 tsp cinnamon

1 tsp clove

1/4 C sugar

1 1/2 C whole-fat plain yogurt

2 Tbsp safflower oil

2 small onions

1 turkey (mine was about 16-20 lbs)

4 C water

2 chicken bouillon cubes

For Spiced Gravy:

Drippings (once turkey is cooked)

1 C heavy whipping cream

2 Tbsp gluten-free flour (or regular flour, if this is not a concern)

3 Tbsp cold water

• If you have time to rub all the spices on in advance, season your tandoori turkey 2-24 hours ahead of time to let the Indian seasonings really soak in.
• Preheat oven to 400 degrees Fahrenheit.
• Cut onions into slices to use as an aromatic in the turkey.
• Combine all dry ingredients together in a large bowl and add yogurt and oil. Mix well.
• Slice turkey on both sides along the rib cage with a long knife, creating a pocket between the rib bones and the breast meat.
• Slather spice paste all over the outside of the turkey, inside the turkey, between the rib bones and breast meat, and underneath the skin. Use all of the spice mix.
• Stuff turkey with onion pieces and use a piece of foil to “close off” the turkey body cavity, so that the onions don’t fall out.
• In the roasting pan, the turkey should be breast-side down. Add water to the roasting pan, and bouillon cubes.
• Cover in foil.
• Bake at 400 degrees for 30 minutes, then reduce heat to 350.
• Bake at 350 for two hours. After the first hour, baste well every 20 minutes.
• Remove turkey from oven and allow to cool until less dangerous to handle. Flip turkey breast-side up.

Tandoori Turkey, halfway done and flipped breast-side up

• Reduce heat to 250 degrees, baste turkey, cover, and return to oven.
• Cook tandoori turkey for another 1 to 2 hours, basting every 20 minutes.
• Check temperature of turkey. It should be about 160 in the light meat.

• When turkey is done, remove from oven and move turkey to a large cookie sheet or cutting board to carve.

Carving the Tandoori Turkey

• Scoop drippings into a small pot and turn heat to medium.
• Mix flour and cold water until flour is dissolved. Stir in with drippings.
• Add heavy cream.
• Stir constantly until flour is cooked, or about 5 minutes.
• Serve with gravy. For lower amines, serve skinless.

AMINE BREAKDOWN:

Very Low Amine: cumin, coriander, salt, garlic powder, ginger powder, onion powder, onion, turkey (do not eat the skin), water, gluten-free flour

Low Amine: garam masala, curry powder (mustard-free curry powder), sugar, yogurt, safflower oil, heavy whipping cream

High Amine: cinnamon powder, clove powder

Very High Amine: cayenne, bouillon cubes

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Low Amine Cilantro Chutney

1 large bundle cilantro, well washed

1″ piece of ginger, roughly chopped

1 Tbsp fresh green chilies (I like Serrano or Thai bird chilies)

1 tsp sugar

1 tsp ascorbic acid

3 Tbsp water

3 green onions

• Put everything in a food processor and pulse until rough, then puree till mostly smooth.
• Serve, or just pour the cilantro chutney into your mouth straight from the container. That’s what I do.

Low Amine Cilantro Chutney, finished texture

AMINE BREAKDOWN:

Very Low Amine: cilantro, ginger, ascorbic acid, water, green onion

Low Amine: sugar

Very High Amine: green chilies

2 C medium grain white rice

3 – 3 1/2 C water

20 small cardamom pods

1 Tbsp safflower oil

1/2 tsp salt

1 pinch saffron

1 very small onion, diced

• Wash your rice.
• Add all ingredients to a rice cooker and start it cooking. About halfway through, stir well so that ingredients are well mixed.
• Serve hot.

AMINE BREAKDOWN:

Very Low Amine: rice, water, cardamom, salt, saffron, onion

Low Amine: safflower oil

Cream cheese stuffed jalapeno substitute with zucchini

I love stuffed jalapenos. But they’re quite off limits, since jalapenos are peppers, and peppers are very high in amines. To remedy this lack of stuffed jalapenos in my life, I decided to make a low amine stuffed jalapeno that is made with zucchini instead, carved like little boats. I try to get smaller zucchini so that I can cut them in half lengthwise and then in half again, and carefully use a spoon (a grapefruit spoon is perfect for this) to dig out a trench in the zucchini. To add the kick that I’d be missing, I utilize a much hotter pepper, but in a smaller quantity, giving these cream cheese stuffed zucchini appetizers a kick like their original jalapeno predecessors. For vegans, you can also substitute the cream cheese with Tofutti. It works just as well.

This recipe was for a large party, and makes 48 stuffed zucchini snacks. Scale down if for a smaller party/dinner.

2 C cream cheese (or Tofutti)

4 tsp cumin

2/3 C onion, minced (I pulse mine in a food processor)

1/2 C cilantro, minced

1 tsp salt

1 tsp black pepper

1/4 habanero (or 1/2 Thai bird chili, for a milder flavor), seeded and minced very finely. Be sure to wear gloves when handling habanero peppers.

12 small zucchini

Pick zucchini that are small. 6″ or under.

• Mix everything but the zucchini together in a large mixing bowl.
• The cream cheese mixture is better if you can leave it in the fridge overnight, so make the cream cheese mix the night before if possible. If not, that’s okay, it will just be 10% less awesome.
• Preheat oven to 375 degrees Fahrenheit.
• Slice zucchinis in half lengthwise and then in half again, and carefully use a spoon (a grapefruit spoon is perfect for this) to dig out a trench in the zucchini.

Cream cheese stuffed jalapeno substitute done by carving out a zucchini trench.

• Fill trenches with a heaping scoop of cream cheese mixture.
• Arrange cream cheese stuffed zucchinis on a cookie sheet.
• Bake for 15 minutes, or until cream cheese is well browned on the top.
• Serve hot.

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Cranberry Horseradish Relish

1 package cranberries, washed and bad ones tossed out

1 small onion

1/2 C sugar

3/4 C yogurt

6 Tbsp horseradish (it is best if you use fresh horseradish, or if not available, then the least preserved kind possible)

• In a food processor, pulse all ingredients together. The consistency should be well mixed, but not pureed – it should have a bit of graininess to it.
• Chill for 15 minutes in the fridge.
• Stir, and serve.

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Low Amine Blueberry Vanilla Cranberry Sauce

I love cranberry sauce. It goes on just about everything, as far as I’m concerned. I just don’t like the fake stuff. I also don’t care for it when it’s terribly sweet, so I add vanilla extract to my cranberry sauce to give it a sweeter flavor without the sugar.

1 package cranberries, washed and bad cranberries removed

2 C blueberry juice

2 cinnamon sticks

1/2 C sugar

4 Tbsp vanilla extract

• Cook all ingredients together on the stove on medium heat.
• After about 10-15 minutes, all the cranberries should have “popped.” Smash remaining cranberries if desired.
• Cool and serve.

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• Cajun Roasted Turkey (aminerecipes.com)
• Blueberry Vanilla Jello in Orange Rind (low-amine, gluten-free, soy-free, dairy-free, egg-free, nut-free, fish-free, low-fat, low-carb) (aminerecipes.com)
• Pumpkin Apple Dressing (aminerecipes.com)
• Amine Intolerance, Tyramines, and Histamines (aminerecipes.com)
• Shredded Beef with Cumin and Cilantro (aminerecipes.com)