Grilled chicken drumsticks to fruity millet salad
ingredients for 1 person:
spices (e.g. thyme, curcuma, jeera, etc.)
(c) The Histamine Pirate
Here comes a recipe for something German. It makes me reminiscing about childhood. My grandma used to make that for several occasions. The original recipe contains mushrooms, peas, canned asparagus, lemon, onions… so it definitely would not be suitable for everybody with HIT.
To still make the kitchen time travel back into childhood I’ve prepared it with some changes. The basic idea of it stays the same. By trying out a low histamine version of it I’ve gotten to know a new “kitchen love”: Fennel. Anybody who knows me knows that I hate hospital… uh, fennel tea, yet, I kind of grew fond of it when it comes to vegetables.
So here is how it goes:
ca. 40 minutes
200g turkey filet
1 red bell pepper
2 red and 2 yellow carrots
1 spring onion
2 tbsp. butter
1 tbsp. spelt flour
ca. 250 ml vegetable stock
1 clove of garlic
2 tbsp. cream cheese
pinch of majoram
pinch of lemon grass
salt and pepper
maybe corn starch
pinch of caraway
2 sweet potatoes/yams
Clean the vegetables. Peel carrots and sweet potatoes. Remove core from the bell pepper. Cut the potatoes in half and chop the rest of the vegetables into small dices. Cut the spring onion into rings. Peel the garlic and chop it as well. Clean the turkey meat and also cut it into small pieces. Heat up butter in a pan. Sweat the meat, bell pepper, fennel, carrots, garlic and spring onion just shortly without it turning brown. Add flour to the butter (roux) and deglaze with some of the stock. When the fricassee became a little thicker add more stock again. Leave it all to simmer for about 20 to 30 minutes. Stir occasionally.
While this is cooking boil up water in a pot for the sweet potatoes. Cook them with caraway and a pinch of salt (for about 20 minutes).
Finally add salt, pepper, majoram, lemon grass and some cream cheese to taste. Serve with fresh parsley.
If it does not thicken right you can also use corn starch to make it thicker.
If you are cooking for kids who don’t like to eat the pieces of vegetables you can also blend the fricassee after you removed the meat. That looks like that then:
Tip: If you would like to have the spices more “spicy” 😉 buy them whole and pestle them in a mortar (see picture above).
The marinaded chicken legs can now be barbecued. If you have an oven with a grill function you can also grill them in the oven. It will take about 29 minutes until they are done.
ca. 30 minutes
500g fresh minced meat (beef)
70g oat flakes
2 egg yolks
4 tbsp. water
1 shallot or onion if you can tolerate it (trigger)
3 cloves of garlic
spices, e.g. caraway seeds, southernwood, thyme, rosemary
oil for frying (e.g. thistle or hemp oil)
sald you like (e.g. lettuce, rocket, iceberg…)
Peel shallot/onion and chop it. Peel garlic and chop it. Mix the minced meat, shallot/onion, garlic, spices, water, egg yolks and the oat flakes in a bowl to a dough. Form burgers from the dough.
Heat up oil in a frying pan you also have a lid for. Fry the burgers with lid on for several minutes from both side.
Cut the buns in half. Spread cream cheese on the lower side, put the burger on that, add maple syrup if you like, add the salad.
ca. 30 minutes
4 Steaks (beef)
1 shallot or onion, if you can tolerate it (trigger!)
3 cloves of garlic
200g broccoli (fresh or frozen)
1/2 cup of rice
oil for frying
spices: caraway seeds, southernwood, rosemary, thyme, salt and pepper
3 tbsp. maple syrup
Clean the fresh broccoli, peel the onion/shallot and the garlic. Cut the onion/shallot into rings, chop the garlic. Wash the meat with water and dab it dry again with some kitchen paper. Mix the onion/shallot, garlic, the meat and southernwood, rosemary, thyme, salt and pepper in a bowl. Add oil until the steaks are just covered. Leave it for some minutes in the marinade.
Meanwhile start cooking the rice. If not mentioned different on the package use 1/2 a cup of rice with 2 cups of water. Add a pinch of salt and some caraway seeds. Boil up the rice and then let it simmer for about 20 minutes. Stir occasionally. If you like you can add some butter in the end.
Boil up water for the broccoli. Add the broccoli to the boiling water. Add a pinch of salt and thyme. Let it simmer for about 10 minutes.
Serve with onion/shallot rings on top of the meat. Dribble some maple syrup over the steaks. Enjoy.
Serve the schnitzel (careful, the plate in the oven is hot!) with salad and maybe with a slice of lemon, if you can tolerate that.
With this schnitzel recipe you can also prepare chicken nuggets which especially kids might enjoy. For that, slice the turkey breasts into small pieces and coat them then. The frying then takes less long.
If you are very sensitive to histamine or if you already ate something high histamine that day, please omit the lemon from the recipe (it’s a histamine trigger).