BBQ – that makes everybody happy…

Grilled chicken drumsticks to fruity millet salad

preparation time:

ca. 35 minutes

difficulty:

simple


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ingredients for 1 person:

3 chicken legs
3 tbsp. millet
1 carrot
1/3 zucchini
3 tbsp. cranberry or currant jam
4 raspberries (note: NOT low histamine), use currants as an alternative or omit
1 spring onion
2 cloves garlic
oil (e.g. hemp or coconut oil)
spices (e.g. thyme, curcuma, jeera, etc.)
salt and pepper

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preparation:

Clean the chicken legs with water. Dry them with kitchen paper. Prepare a marinade from oil (I used hemp oil), spices, salt and pepper. Leave the chicken legs to draw.
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.
The side dish this time is a fruity millet salad which can be prepared while the drumsticks are in the oven. Here’s how you do it:
Put millet and the peeled carrot in a pot. Add water until the millet and carrot are covered. Bring this to the boil, the leave it to simmer. Meanwhile peel the garlic and chop it, then add it. Clean the spring onion and zucchini. Chop the zucchini to dices and the spring onion to rings.
Leave the millet salad to simmer until the water is gone. Just before all the water is gone add zucchini, spring onion and 2 tbsp. of coconut oil.
Clean the raspberries respectively currants.
Serve the chicken drumsticks with millet salad, fruits and cranberry or currant jam.
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I’ve shared the meal with the cats 😉 The portion looks huge on the pictures, yet, when shared it becomes “normal”size again. On this picture our cat Momo tried self-service…
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Enjoy!

Did you like it? Then spread the word, leave a comment. I’m happy about feedback and suggestions. You can email me at histaminarm(at)vollbio.de

(c) The Histamine Pirate

 

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“Blown up chicken” as we call it literally in Germany…

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:

Chicken fricassee with sweet potatoes

 

preparation time:

ca. 40 minutes

 

difficulty:

normal

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ingredients for 2 people:

200g turkey filet
1 fennel
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
fresh parsley
maybe corn starch
pinch of caraway
2 sweet potatoes/yams

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preparation:

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.

 

tip: 

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:

 

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Enjoy!

(c) The Histamine Pirate

BBQ season…

Grilled chicken drumsticks in self-made marinade 

preparation time:

ca. 35 minutes

difficulty:

simple


ingredients for 2-4 people:

6-8 chicken legs
oil (e.g. thistle or hemp oil)
spices you like (e.g. southernwood, thyme, rosemary, juniper, etc.)
salt and pepper

preparation:

Wash the chicken legs and dab them dry with kitchen paper. Mix the marinade with oil and spices in a bowl. Leave the chicken legs to draw.

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.

A possible side dish to the drumsticks is rice + vegetables (you can find a food list here). Fresh salad, e.g. rocket or lettuce, radishes, etc. might work, too.
The usual barbecue sauces you can purchase should be avoided though. They often contain vinegar which is high in histamine. If the chicken drumsticks are too dry you might want to try some drops of maple syrup or some cream cheese to them instead.
 

Enjoy!

Did you like it? Then spread the word, leave a comment.
I’m happy about feedback and suggestions. You can email me at histaminarm(at)vollbio.de

(c) The Histamine Pirate

Homemade burgers…

Burgers

 

preparation time:

ca. 30 minutes

difficulty:

normal

ingredients for 2-4 people (ca. 8 burgers):

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)

Buns
sald you like (e.g. lettuce, rocket, iceberg…)
(maple syrup)
cream cheese

preparation:

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.

 

 

Enjoy!

 

(c) The Histamine Pirate

Savoury…

Steak with rice and broccoli

 

preparation time:

ca. 30 minutes

difficulty:

normal

ingredients for 2-4 people:

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

preparation:


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.


Enjoy!

 

(c) The Histamine Pirate

 

What about schnitzel…?

Turkey breast in oatmeal

 

preparation time:

ca. 30 minutes

 

difficulty:

normal

 

ingredients for 3-4 people:

 

 
2 shallots or 1 large onion if tolerated (histamine trigger)
2-3 cloves of garlic
1 egg (yolk)
4 turkey breast filets
ca. 50 g spelt flour
ca. 100 g oat flakes
1 head of salat
(1 lemon)
oil one tolerates (for frying + topping)
2 red bell peppers
ca. 50 g pumpkin seeds
salt, pepper, thyme and/or other spices/herbs one likes and tolerates

preparation:

 

Pluck or cut the salad in pieces and wash it (with a colander). Let it drain. Wash the bell pepper. Core it and cut it in pieces. Mix bell pepper and salad in a bowl.
Wash the turkey breast filets and and dab them dry. Warm up the oil in a large pan. First roll the meat in the spelt flour on one plate, then in egg (yolk) on another and finally roll it in oat flakes on a third plate. Fry the coated filets in the hot pan, first from one side for ca. 3 to 4 minutes, then the other for 3 to 4 minutes until it is done. You might want to use a splatter shield for the pan.
Heat up the oven to about 100°C.
When the schnitzel is done (also inside everything is white by now), you can keep them warm on a plate in the oven.
Peel the shallots/onion and the garlic. Cut the shallots/onion into rings and the garlic into small pieces. Mix both with pumpkin seeds and fry it shortly (medium heat) in the pan until the onions are translucent.
Mix about 3 tbsp. of oil and the juice of one lemon for the salad topping. Add salt, pepper, thyme and/or other spices/herbs you like and tolerate.
Add the onion/shallots-garlic-pumpkin seed-mix to the salad. Finish the salad with the topping you prepared and mix up everything again.

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.

tip:

 

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).

 

Enjoy!

 

(c) The Histamine Pirate