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.

Green Egg Bake

Green Egg Bake

8 eggs
1 clove garlic
1 t. sea salt
4 c. kale, chopped
1 medium zucchini, grated
1/2 c. ricotta
4 c. grated mozzarella

Preheat oven to 350 degrees F. Butter a baking pan. Place the eggs, salt, garlic, and kale in a blender and blend briefly until combined. In a medium bowl, add the grated zucchini, cheeses, and egg mixture and stir to combine. Pour into the prepared pan and bake for about 50 minutes, until the center is set. Serve immediately or freeze in portions.

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.

Alternative “Gravy”

Alternative “Gravy”

1 onion, sliced thinly
1 c. coconut milk
1 T. olive oil
1 t. sea salt
3/4 t. dried sage
3/4 t. dried thyme

Heat olive oil in a medium skillet. Add onions and saute, stirring frequently, for about ten minutes.

Place remaining ingredients in a blender cup. Carefully add the hot onions. Blend about thirty seconds until smooth. Serve with turkey, chicken, mashed yuca, etc. Can be frozen in small portions.

All-Purpose Turmeric Sauce

All-Purpose Turmeric Sauce

1 onion, sliced thinly
1 c. coconut milk
1 T. olive oil
1 t. sea salt
1 t. Turmeric powder

Heat olive oil in a medium skillet. Add onions and saute, stirring frequently, for about ten minutes.

Place remaining ingredients in a blender cup. Carefully add the hot onions. Blend about thirty seconds until smooth. Serve with vegetables, rice, pasta, etc. Can be frozen in small portions.

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.

Biscuits (low-histamine, low oxalate)

Biscuits (low-histamine, low oxalate)

3/4 c. tigernut flour
3/4 c. arrowroot flour or tapioca flour
1/3 c. coconut flour
1 t. baking powder
3/4 t. baking soda
1/2 t. sea salt
6 T. cold butter, palm shortening, coconut oil, or ghee, cut into pieces
1/2 c. full fat coconut milk
1 t. fresh lemon juice
1 egg

Preheat oven to 400 degrees F. line a large baking sheet with parchment paper. Mix all dry ingredients in a large bowl, then add the fat (butter, ghee, etc.) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food processor.

Make a well in the center of the crumbly mixture and the egg, coconut milk and lemon juice. Stir well until no flour spots show – you should have a sticky dough. Allow dough to sit 2 minutes or so to thicken, chilling isn’t necessary. Lightly wet your hands and divide mixture into 8 biscuits, lightly roll each into a disk shape, or you can use a 1/4 cup dry measuring cup to shape them before baking. You can also use more tapioca or arrowroot to handle them if the dough is sticky.

Bake in the preheated oven for about 13-15 minutes or until lightly golden brown. Remove from oven and place baking sheet on a wire rack to cool.

Instant Pot Garlic Mashed Yuca Root

Instant Pot Garlic Mashed Yuca Root

1.5 lb. yuca root, trimmed and peeled
2 cloves garlic
1 t. sea salt
1 c. water
6 T. butter or ghee
2 T. milk of choice

If the yuca isn’t peeled, trim off the ends and peel off the waxy brown skin and interior pink layer of each piece. Rinse in cool water. Chop into pieces that will fit into your instant pot.

Place the yuca, garlic, salt, and water into the instant pot. Attach the cover and set it to pressure cook for 20 minutes. When the cycle ends, let the pressure release naturally. Remove the lid, add the butter or ghee, and mash with a potato masher. Add the milk if it seems too dry, up to a half cup of milk total.

For low-histamine preparation, serve immediately, and/or portion into glass containers and freeze. Thaw out in the fridge the day you want to eat it.

Pine Nut Pesto Lasagna

Pine Nut Pesto Lasagna

pine nut lasagna

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1 c. raw pine nuts, soaked in 1 c. water for 3 hours
2 T. cold water
1 c. almond flour
juice of 1/2 lemon
1/2 t. sea salt
1 lb. organic Italian sausage, browned and cooled
9 sheets gluten no-bake free lasagna noodles
olive oil
1/2 c. prepared basil pesto
3 1/2 c. chicken broth
1 lb. wild mushrooms, diced
1 can quartered artichokes in water (optional), broken up
1 zucchini, shredded
1 T. almond flour
1/2 t. Italian seasoning

Preheat oven to 350 degrees F. Drain soaked pine nuts and place in bowl of food processor. Add almond flour, lemon juice, water, and salt. Process until smooth.

Grease a 9 x 13 inch glass baking pan. Lay three sheets of lasagna on the bottom of the pan. Place dollops of 1/4 of the pine nut mixture onto the noodles, 1/3 of the of the Italian sausage, 1/3 of the mushrooms, 1/3 of the artichokes, and 1/3 of the zucchini. Place three more lasagna sheets over this layer and repeat the filling ingredients two more times. (You will end up with about 1/3 c. of the pine nut mixture left over which is an amazing pizza topping!)

Place the pesto in a bowl and mix in a little chicken broth to thin it. Then add the remaining chicken broth, whisking to combine. Pour the pesto mixture gently over the lasagna. Sprinkle the almond flour and Italian seasoning over the top. (The lasagna can be covered an refrigerated at this point for 24 hours if desired.)

Bake for 1 hour. Allow to sit a few minutes before serving.

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