Low-Histamine Asian Noodle Stirfry

Low-Histamine Asian Noodle Stirfry

1 package stirfry rice noodles (14-16 oz.)
boiling water to cover, reserving 1 c. for sauce
4-5 T. avocado oil
1 lb. boneless skinless chicken breasts, diced into bite-size pieces
1 t. ginger powder
1 clove garlic
1 t. sea salt
1 T. maple sugar
2/3 c. coconut cream
2/3 c. sunflower seed butter
1 large head bok choy, chopped
1 sweet onion, diced medium
1 head fennel, diced small
2 small or one medium zucchini, cored, and diced
2 leeks, washed and white parts sliced into rounds

Prepare noodles by placing them in a large glass bowl. Heat a pot of water, and once boiling, pour it over the noodles to cover them completely. Let sit for five minutes, stirring a few times so they don’t stick together. Drain, reserving 1 c. hot water for the sauce, and set aside. Optional – toss with 1 T. avocado oil.

Prepare the sauce by placing the ginger, garlic, salt, sugar, coconut cream, and seed butter in a medium bowl. Add enough of the hot water to make 2 cups, and stir slowly to combine. Set aside.

Heat 2 T. avocado oil in a large saute pan or wok over high heat. Add the diced chicken and stir-fry for several minutes, stirring constantly, until no longer pink. Remove the meat and juices to a clean medium bowl.

Heat remaining 2 T. avocado oil in the same pan. Add the diced vegetables, stir-frying over high heat for three to five minutes until they begin to become tender. Add the sauce and meat to the pan, and continue stir-frying over high heat for another five minutes, making sure all ingredients are heated through.

To serve, use tongs or clean hands to place about 1/2 c. noodles on a plate, topping with chicken/vegetable mixture.

To freeze for later, place about 1/2 c. noodles in individual pint mason jars or other non-reactive 10-12 oz. freezer containers. Top each portion with about 3/4 c. chicken/vegetable mixture. Cover and freeze. To reheat microwave from frozen for about 3 minutes.

Cheesy Stuffed Shells

Cheesy Stuffed Shells

1 box (8 oz.) Tinkyada jumbo shell rice pasta
1 egg
4 oz. ricotta
6 oz. grated mozzerella, divided
1 clove garlic
4 c. chopped kale
3 T. olive oil, divided

Preheat oven to 375 degrees F. Cook pasta shells in boiling water according to package directions for baking (2 minutes less than regular cooking time). While the pasta cooks, put 1 T. olive oil, the garlic, and kale in a medium saute pan. Saute for about 10 minutes then take off the heat.

Place the ricotta, half of the grated mozzarella, 1 T. olive oil, and the egg in a medium bowl. Stir to thoroughly combine. Put 1 T. olive oil in a 9×9 inch glass baking pan.

Drain the shells and rinse them under cool water. Spoon the filling into a piping bag or a ziploc bag with the corner snipped off. Pipe filling into each shell and place it into the prepared pan. You will likely run out of filling and have extra shells. Sprinkle remaining grated cheese over the top and cover the pan with foil.

Bake for about 30 minutes. Uncover and broil for two minutes. Serve immediately or portion and freeze for less histamine.

Saged Squash Pasta

Saged Squash Pasta

8 oz. gluten-free pasta
1 medium acorn squash
1 sweet onion, sliced thinly
6 fresh sage leaves, minced finely
4 T. butter, divided
3 T. mascarpone cheese

Preheat oven to 450 degrees. Poke squash a few times with a sharp knife. Place it on a roasting pan and roast for about an hour. Remove from oven and let cool for about 15 minutes. Slice it in half, being careful not to burn your fingers. Scoop out the seeds from the center of each half with a spoon. Set aside.

While the squash is roasting, put 1 T. butter and the sliced onions into a heavy-bottomed pan, and place over medium heat, stirring occasionally. When the onions begin to become translucent lower the heat to low and continue cooking, stirring occasionally, until they become brown and carmelized. Set aside.

Cook pasta according to package directions. Drain and return to the pot. Add the butter, minced sage, mascarpone, and onion. Scoop out the squash flesh into the pot. Stir everything together roughly, and serve immediately, or portion and freeze.