April 2011

April 6, 2011

Honey Baked "Ham" Chops

Here’s a quick reminder: No one is perfect. Not me, not Mr. Perfect, not even that good looking celebrity that has a dozen or so helpers to make him or her seem perfect. Although, I’d give them the prize for getting the closest. But it doesn’t hurt to try. Because in the effort to be flawless, you realize that your missteps are actually what make you amazing. (So there, porcelain-skinned celebrity). Take these honey baked “ham” chops, por ejemplo. Around Thanksgiving, a few of you sent me suggestions of traditional dishes that you wanted me to salt-free. Like Uncanny Pecanny […]

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April 4, 2011

Short Story on Shrimp

There are a few things we just inherently trust: parents (excluding years 13 to 22) the pythagorean theorem weather predications made by groundhogs and when it comes to low sodium cooking, nutrition labels To live a successful (and almost effortless) low sodium lifestyle, one has to be educated. You’ve got to know your stuff. By reading blogs and books and searching the internet,  you will be able to confidently approximate how much sodium is in that piece of celery, that muffin, or that plate of pasta on the menu. Which will enable you to make smart eating decisions quickly, without […]

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April 1, 2011

Serious Spice

Readers, meet Furikake. Furikake is a magnificent Japanese seasoning made of sesame seeds, bonito flakes (dried fish), nori, and that enigmatic fifth flavor, umami. And guess what? While most Furikake mixes contain MSG, you can find no-salt, no MSG versions at your favorite Asian market. With just a few shakes, you can infuse dishes with exotic Eastern flavors. And your new friend, salt-free Furikake, can be used to spice up pickling blends; home-made sushi; or as a decorative and delicious topping for a simple rice bowl. Furikake can even help you more accurately recreate low sodium versions of traditional Japanese […]

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