So here we are. Day 5 of me being on allergy medicine prescribed by my doctor to counteract whatever craziness was going on in my body to cause a massive, and I mean massive outbreak of hives that lasted a week. I have been reading and googling everything I can find about hives.
What causes them? How long they last? and natural ways to get rid of them.
Everything seems to allude to histamine levels being like a bucket. Once that bucket gets too full your body goes on the attack.
So now, until I see an allergist (in a week), I am going to be eating as much low histamine foods as I can find.
Today’s recipe is Roasted Cornish Hen with a potato, asparagus, and spaghetti quash entree. Enjoy!
Ingredients
- pinch of ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 cornish hen, cut down the middle (butterflied)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt
- 1/2 teaspoon tapioca starch
- 1/4 teaspoon dried parsley
- 4 medium-sized potatoes
- 1 bundle asparagus
- 1 small squash
Directions to make it
Step 1 Preheat oven 400 degrees
Step 2 Place the hen in a large baking dish. Brush both sidesevenly with olive oil. In a separate bowl, mix the salt, pepper, garlic and onion powder. Then sprinkle the seasonings generously over the hen on both sides.
Step 3 Bake uncovered for approximately 90 minutes, until chicken is golden brown and juices run clear.
Step 4 Once the chicken is cooked, remove the pan from the oven and transfer the hen to a clean plate. Loosely tent the plate with aluminum foil, let it rest for 5 to 10 minutes.
Step 5 Pour drippings into a small saucepan, add tapiocha starch and cook on medium heat until the sauce has thickened. Make sure to stir occasionally to avoid burning the sauce.
Tami’s Tips
Make sure the gravy/sauce comes to a boil before turning the stove down to simmer. This allows your gravy/sauce to thicken nicely.
