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)
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.