They all sound good and the fresh mushrooms would have fewer purines than dried, so I think I could probably handle them. I've added oatmeal to my diet and that has one of the highest levels of purines for the grain products, so until I'm certain that oatmeal once a day isn't going to set things off with a cumulative effect, I'm being extra careful. And my hubby loves eggplant, so that is also good.According to the American Medical Association, purine-containing foods include:* Beer, other alcoholic beverages.* Anchovies, sardines in oil, fish roes, herring, all shellfish and shrimp etc.* Yeast.* Organ meat (liver, kidneys, sweetbreads)* Legumes (dried beans, peas)* Meat extracts, consomme, gravies. Meat based soups* Mushrooms, spinach, asparagus, cauliflower.And this is just the start. I gave myself gout one week with split pea soup, mushrooms, asparagus, and spinach. (OUCH) This was before I started on a very strict low purine diet. I'd stayed away from organ meats (Yuck) and shrimp (Yum) per my doctor's advice. I didn't know about all the other foods that had higher level of purines in them. I very quickly learned. Legumes are a favorite food group which I've now learned to handle very carefully. Ken Hulme said:
So here are some low-purine, low-fat recipes for Folkfan. None of these are "spicy" as in hot, but they do contain spices for flavor. When you can't eat a lot of things, you can help satisfy your tastebuds by using greater quantities of spices and herbs to flavor the things you can eat.
Mushroom Barley Bake
8 ounces fresh sliced mushrooms
1 cup chopped onion
1 cup medium barley
1/2 teaspoon salt (to taste or need)
1/8 teaspoon pepper
4 cups vegetable stock (see below)
In a large skillet over medium-low heat saut mushrooms and chopped onion until lightly browned. Add barley and brown lightly, stirring. Add salt and pepper; turn into a buttered 3-quart casserole.
Pour vegetable broth into the skillet and cook until hot. Pour over the barley mixture and mix well. Cover and bake in a preheated 350 oven for 1-1/2 hours, or until barley is tender. Check the barley occasionally and add more broth or water if needed.
Low Purine Vegetable Stock
All the veggies below are listed as "low in purines".
4 quarts water
1/4 of a Red Cabbage, shredded small
4-6 fresh Tomatoes, diced
1 bunch of Celery Tops (save the stalks for something else), minced
1 Teaspoon Marjoram
1 Teaspoon Thyme
1 Teaspoon Oregano
1 Teaspoon Rosemary,chopped fine
1 Teaspoon Cumin
1/2 Teaspoon White Pepper
Simmer on low for 1-2 hours until the liquid is reduced by a third to a half and is flavorful. Strain. Use.
Rotkraut - Braised Red Cabbage
2 Tbsp Oil for sauting (or use water)
1 Onion, chopped fine
1 head Red Cabbage, cored and shredded
2 Tbsp Red Wine Vinegar
1 to 1-1/2 cups Vegetable Stock or Water
1 Tbsp Sugar
3 Whole cloves
2 Bay leaves
Salt and Pepper -- to taste
Over medium heat in a large pot saut the onions until translucent. Add the cabbage in batches, stirring each addition until it wilts and begins to cook down. Stir in the vinegar and then add the remaining ingredients. Reduce heat to low, cover and simmer for 20-30minutes until the cabbage is tender. Adjust seasoning and serve.
Greek Style Eggplant Boats
Cut eggplants in half lengthwise; hollow into "boats". Rub skin with oil (you arent going to eat the skins), bake 30 mins @ 350F.
Meanwhile, brown about half a pound of ground lamb (or use diced tofu), add onion, bell pepper, garlic, tomato, fresh sage, 1/2 oz feta cheese (just this once, for flavor), bread crumbs and eggplant guts. Simmer until thick. Stuff eggplant boats, top with breadcrumbs. Bake again @ 350 30-45 min.
Classic Middle Eastern Stew can be vegetarian or meated.
1 Eggplant, cubed
2 large Onions, sliced
6-8 Roma Tomatoes, chopped
1 teaspoon Cinnamon
1 Teaspoon All Spice
1 Teaspoon Cloves
Carnivores and others who can eat meats can add 1 lb of ground lamb.
Brown and drain the meat if you're using it. Combine everything in a pot with a cup or so of water and simmer into a thick stew. Serve with unleavened bread for scooping.
Moroccan Lemon Chicken
2 Chicken Breasts, boneless, skinless
1/3 cup Kalamata or other Green Olives, pitted
1/2 teaspon Oregano
1 Lemon, sliced
1 cup, uncooked Israeli Couscous (large pearl, not the small grain kind)
2 cups water.
Brining the chicken in a handful of Kosher salt and a gallon of water for 1 hour before cooking will make the meat much more moist, but not particularly salty. Rinse and pat dry. Sear the chicken on both sides. Reduce heat, add the other ingredients, and simmer for 30-45 minutes until the chicken is tender and the couscous is cooked. If you're not on a low purine diet, you can substitute a couple cans of garbanzos for the couscous.