Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free.
Hey everyone, it's me again, Dan, welcome to our recipe site. Today, we're going to make a distinctive dish, nutty rooty macaroni- low histamine, gluten free, dairy-free, corn free. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook nutty rooty macaroni- low histamine, gluten free, dairy-free, corn free using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free:
- {Make ready of Macaroni rice noodles.
- {Take of Sea salt.
- {Get 1 of chicken breast.
- {Get 1/2 lb of pork belly, thinly sliced (optional).
- {Get 1 of sweet potato, cut into sticks.
- {Take 2 TBSP of extra virgin olive oil.
- {Make ready 1/4 tsp of dried turmeric, powdered.
- {Get 1/4 tsp of dried cardamom, powdered.
- {Make ready 1/4 tsp of coconut sugar.
- {Take 1/2 c. of roasted macadamia nuts.
- {Make ready 1/2 tsp of fresh turmeric root, sliced.
- {Get 1/2 c. of hemp milk, homemade or liquid of choice.
- {Take 1/2 tsp of fresh thyme leaves.
- {Get 1 tsp of garlic, chopped.
- {Take 1 tsp of dried onion, chopped.
- {Make ready 1/4 tsp of coriander.
Instructions to make Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free:
- Preheat oven to 400* and bring a medium pot of water to boil. Salt the water to taste like ocean water..
- In a small bowl leave to soak: macadamia nuts, hemp milk, turmeric root, thyme, garlic, onion, coriander, and a pinch of salt..
- Thaw chicken breast under warm water and chop sweet potato. Toss them together with extra virgin olive oil, a pinch of salt, coconut sugar, dried turmeric and cardamom. Add pork belly if using. Arrange on sheet pan and cook for 30 minutes, until meat thermometer reads 165* through thickest part of chicken breast. Retain pan drippings..
- Cook noodles according to package while chicken and potatoes are roasting in the oven. When finished, set aside 1 cup of the pasta water for later and drain the rest. Mix with a little EVOO to prevent sticking..
- For the sauce, in a blender add 1/4c of the roasted sweet potato, the macadamia nut mixture, and the sheet pan drippings. Thin with pasta water to the desired consistency and salt to taste..
- Serve a couple tablespoons of sauce on top of noodles, can pair with the chicken, and remaining sweet potato fries. Rendered pork belly, if used, would make a nice topping. We just ate the noodles and froze the fries and chicken for tomorrow’s lunch!.
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