I started out with the stomach flu.
Mom ended up in the hospital for a few days.
I just don't know what to say anymore.
I'm really trying hard to make low sodium meals for her that have flavor. I've found a few. Yesterday I made a Poor Man's Pepper Steak for dinner. I had to buy lite Soy Sauce. Have you ever checked the sodium count on Soy Sauce. Oye to the vey! But this had lots of lovely veg and the gravy is 1 cup of water, 1/3 cup of soy and 2 tablespoons of flower. I used minute steaks, but you can use cubed steaks. Anyone want to explain the difference in the two of these for me, except the price? I actually think the minute steaks taste better, and are more tender.
The other day I made Honey Dijon Pork Chops, which was totally easy and pretty tasty.
If you want the recipes for any of these, just ask.
Itchy
199? - July 21, 2008
1995 - August 27, 2009
1993 - Sept 20, 2009
2 comments:
I'm sorry you've been ill; and your mother was in hospital. Trying new dishes can be a way of experimenting with something new. Chicken Parmesean can be something to try also. I admire your trying low sodium dishes. Most restaurant food (at least what's available locally) is oversalted. I'm thinking of chimicurra sauce for chicken; but hesitant as it is loaded with garlic.
They all look tasty! Good on you to find ways around salt.
On TV cooking programmes here we still get the chefs banging on about seasoning, which often seems to imply salt, although I've pretty much ditched it from the add-in ingredients.
A couple of cheeky ideas from across the pond for you: :-)
As a change from typical British curry flavours (!), I've been tinkering with Ras El Hanout (a Moroccan mix of Black Pepper, Coriander, Ginger, Paprika, Allspice, Cardamom, Mace, Nutmeg, Turmeric, Cayenne, Cloves, Rose Petal) and Baharat (a middle eastern mix of Paprika, Coriander, Black Pepper, Cumin, Cinnamon, Cayenne Pepper, Cloves, Nutmeg, Cardamom).
They can both be obtained ready blended and both make a fun sauce if mixed with olive oil and can then make a marinade for many dishes.
The Ras El Hanout really gives off a good aroma if its put in a heated pan before adding the oil. The Bharat is also good to mix with bulgar wheat.
Hope you don't mind my 'serving suggestions!'
Post a Comment