Breadcrumbs and cheese largely. Tasty enough, with additional tomato sauce. But not my idea of a really good dinner, which involves more integration of ingredients.
Breadcrumbs and cheese largely. Tasty enough, with additional tomato sauce. But not my idea of a really good dinner, which involves more integration of ingredients.
Cooking day.
I'm making three loaves of multigrain bread.
LKKspouse* is making Rosella Jam
*LKKspouse has never been a Mrs. This seemed to be groundbreaking in 1974. We were interviewed on TalkBack radio, and her employer put her in the company phonebook as Mr, as they couldn't cope with Ms. and she (and a friend) wouldn't be Mrs or Miss.
I finally made a version of Foaming Draught's beef tagine, before the season for hearty beef stew has passed. Despite the august advice, I decided against purchasing a tagine, instead browning the spiced beef in a dutch oven and letting it go "low and slow" with veg and liquid in the oven. Would do again! The preserved lemon was just 'there' enough to give the sauce a lift, without being overly lemony or pickle-y.
Not food but drink. Cucumber and mint in water over ice. Great on a warm day.
I can't think of cucumber water without hearing "Cucumber water for customer only!" being hollered at Jimmy McGill on his way into his boiler room office at the back of the nail salon.
Well today, in salute to VE day, the difficult war and post-war years, and to my mother whose birthday was 8th May ( born in 1909), I have eaten corned beef hash, using a tin dating from 2008 but none the worse for that.
Following my husband's TIA, I bought low-salt stock cubes (Kallo). I've used them twice to make soup, and both soups have been bland. The first soup was split pea, and the second spinach.
Is it just a matter of getting used to less salt, or is there something I can add to soup to make it tastier?
I have been on a low-sodium diet for three years, and it's been a learning curve. First, it takes a few weeks for your taste buds to adjust. Next, I use a lot of herbs and spices. Double what may be called for in a recipe. There are numerous good recipes available online, and you can also check out the library for low-sodium cookbooks. After a few months, if you taste something salty, it will taste bad.
Fresh herbs and dried herbs are going to be different strengths, so if you're not getting the punch you want, you might switch (or just up the quantities).
Following my husband's TIA, I bought low-salt stock cubes (Kallo). I've used them twice to make soup, and both soups have been bland. The first soup was split pea, and the second spinach.
Is it just a matter of getting used to less salt, or is there something I can add to soup to make it tastier?
I am very new to this "low salt" lark.
Low salt soy sauce can work for added umami, or msg (though, full disclosure I haven’t tried the latter).
For reasons, we’ve been mindful of salt in cooking for decades, and since my heart attack and bypass surgery, we’ve been even more mindful.
We typically don’t use low-sodium cookbooks, though there are a few recipes we’ve gathered over time. We’ve just learned through trial and error what sorts of spices, herbs or other ingredients might make up for low salt content. (I don’t know if it’s available where you are, but I find that a few squirts of Tabasco sauce often provide the oomph needed due to missing salt without adding spiciness.)
I make my own no-sodium mixes for things like chili seasoning and taco seasoning.
I have always been low-salt when cooking (I used to nurse on a cardiac ward) and my go to basic seasoning is a mix of coarse ground pepper and garlic granules. I use a lot of herbs and spices though and cook curries as a staple, so other flavours are dominant and I don’t need salt.
(Just a quick aside in case anybody else might need it; it is possible to overdo the salt avoidance if you're not under medical orders. I did so myself, and wound up with hyponatremia--which can be dangerous, though mine was caught on blood tests. All things in moderation, I suppose--unless medically advised otherwise)
Is it just a matter of getting used to less salt, or is there something I can add to soup to make it tastier?
I am very new to this "low salt" lark.
From my experience of cooking largely without salt for 20 years or so it is simply a matter of getting used to the actual taste of the food. Salt (and other seasonings) simply swamp (rather than enhance) the taste. When you get used to the taste without seasoning, the effect of consuming food with salt or other seasoning seems weird as the food and the salt are tasted on different parts of the tongue.
My mom used to watch Madhur Jaffrey all the time and she picked up a recipe for ground chicken balls that Madhur used to whip up for her kids after school. Mom modified it to be a kind of Hindu chicken marsala, and I took it a step further to reduce prep time.
Red Wine & Onion Coulis
In a cast iron skillet (if you have it, any other will do but flavor is better in cast iron) cover bottom of pan with olive oil to 2mm (or best kind of cooking oil you have).
Dust surface of oil with turmeric until entire surface is golden. Sprinkle liberally with sweet paprika, granulated garlic and a dash or two of salt.
Heat to medium high and dump in about 2 pounds of sliced onions.
Stir onions until they are coated with golden oil.
Add half a cup of water and cover and let onions wilt. Once wilted, remove cover and boil off water and continue to turn onions about every 30 secs until about 1/2 original volume and turning light brown.
Once the onions are reduced, deglaze pan with inexpensive red wine, continue to reduce wine and onions until they are glossy and jammy.
This coulis freezes well and will keep in fridge for about a week. This amount makes enough to liberally garnish 4 to 8 chicken thighs.
Serve warm over pan fried deboned chicken thighs. If you like, deglaze chicken pan with a little red wine and pour reduction into coulis.
I like to use thighs because the dark meat has enough flavor to punch through the coulis and balance it out.
Comments
Sounds good as part of a meal.
I'm making three loaves of multigrain bread.
LKKspouse* is making Rosella Jam
*LKKspouse has never been a Mrs. This seemed to be groundbreaking in 1974. We were interviewed on TalkBack radio, and her employer put her in the company phonebook as Mr, as they couldn't cope with Ms. and she (and a friend) wouldn't be Mrs or Miss.
I finally made a version of Foaming Draught's beef tagine, before the season for hearty beef stew has passed. Despite the august advice, I decided against purchasing a tagine, instead browning the spiced beef in a dutch oven and letting it go "low and slow" with veg and liquid in the oven. Would do again! The preserved lemon was just 'there' enough to give the sauce a lift, without being overly lemony or pickle-y.
I can't think of cucumber water without hearing "Cucumber water for customer only!" being hollered at Jimmy McGill on his way into his boiler room office at the back of the nail salon.
AFF
Creamy Halloumi Stroganoff
First, scallops on the shell grilled (broiled) in a garlic butter, tarragon, and brandy sauce. Chilled Gewürztraminer.
Followed by beef meatballs with garlic and parsley, cheesy/oniony mash, peas, and gravy. A few degrees below room temp Malbec.
Pray for me, sisters and brothers, that I get the timings right.
Is it just a matter of getting used to less salt, or is there something I can add to soup to make it tastier?
I am very new to this "low salt" lark.
Low salt soy sauce can work for added umami, or msg (though, full disclosure I haven’t tried the latter).
We typically don’t use low-sodium cookbooks, though there are a few recipes we’ve gathered over time. We’ve just learned through trial and error what sorts of spices, herbs or other ingredients might make up for low salt content. (I don’t know if it’s available where you are, but I find that a few squirts of Tabasco sauce often provide the oomph needed due to missing salt without adding spiciness.)
I make my own no-sodium mixes for things like chili seasoning and taco seasoning.
Also chillies - fresh, flakes, powder, and sauces
From my experience of cooking largely without salt for 20 years or so it is simply a matter of getting used to the actual taste of the food. Salt (and other seasonings) simply swamp (rather than enhance) the taste. When you get used to the taste without seasoning, the effect of consuming food with salt or other seasoning seems weird as the food and the salt are tasted on different parts of the tongue.
Surely not an equal amount of cayenne? It's about 5 times stronger than the others!
Barramundi
Red Wine & Onion Coulis
In a cast iron skillet (if you have it, any other will do but flavor is better in cast iron) cover bottom of pan with olive oil to 2mm (or best kind of cooking oil you have).
Dust surface of oil with turmeric until entire surface is golden. Sprinkle liberally with sweet paprika, granulated garlic and a dash or two of salt.
Heat to medium high and dump in about 2 pounds of sliced onions.
Stir onions until they are coated with golden oil.
Add half a cup of water and cover and let onions wilt. Once wilted, remove cover and boil off water and continue to turn onions about every 30 secs until about 1/2 original volume and turning light brown.
Once the onions are reduced, deglaze pan with inexpensive red wine, continue to reduce wine and onions until they are glossy and jammy.
This coulis freezes well and will keep in fridge for about a week. This amount makes enough to liberally garnish 4 to 8 chicken thighs.
Serve warm over pan fried deboned chicken thighs. If you like, deglaze chicken pan with a little red wine and pour reduction into coulis.
I like to use thighs because the dark meat has enough flavor to punch through the coulis and balance it out.
AFF
For one person:
Beat one egg, whisk in 40g flour and 50ml water and 2 tsp soy sauce. Stir in 2 chopped salad onions and 120g coleslaw.
Heat some oil in a frying pan and spread the mixture out in the pan. Cook 4-5 minutes then flip and cook until done.
Mix 1 tbsp ketchup with 1tsp each of honey, soy sauce and Worcestershire sauce and drizzle over.