Appetizers

July 13, 2011

Edamame Education: The Ultimate

Today is completely dedicated to edamame pate. Because sometimes people don’t like chicken livers. And also because a dish like this exemplifies why (and how!) low sodium cooking can be so much more than just a restricted diet. Or worse yet, a boring diet. In reality, low sodium is the ultimate test of your creativity in the kitchen. And once you’ve whole heartedly accepted the salt-free challenge, your mind starts coming up with some crazy ideas. Like edmame pate. Which is just silly crazy. And it tastes equally bonkers. For my dear reader who asked for a salt-free and equally […]

July 11, 2011

Edamame Education: The Basics

A few weeks ago, I was invited to speak at the Bay Area Association of Kidney Patients. I met some amazing folks… said a few things (http://www.vimeo.com/25442598)… and I even walked away with a nifty gifty basket of goodies from Trader Joes. Just polished of an entire bottle off salt-free balsamic vinegar. Thanks, Trader Giovinni! But beyond the chit chat and tchotchkes, I also left with some brand new ideas for low-sodium recipes. Because when I posed the innocent question, “what foods do you miss most,” these go-getters sure didn’t hold back. First, there was the tomato-less ketchup conundrum that, […]

July 5, 2011

Magic Mini Cornbread Madeleines

Rule number one: you eat with your eyes. In a sensory-overload kind of way. Not in actual chewing and digesting. Which brings us to rule number two: do not try to stick a forkful of food near those pretty little lids of yours. It will only lead to disaster. But back to the first lesson…presentation is perhaps one of the most important tools for a low-sodium cook, other than an immersion blender. It can be just as flavor-enhancing as a good shake of cayenne and salt. And if you play around with the look, feel, or structure of a traditional recipe, the […]

June 15, 2011

Pasta Pretzel Bites

Um…wait…what? Pasta pretzel bites! I made pasta pretzel bites. I’m still not sure what you’re talking about. I’ve never heard of those before? I know, neither had I. Until I made them 15 minutes ago. Still lost. Basically, let’s say that you have a serving of leftover pasta. Like two day old noodles that are facing the grim reality that, most likely, they’ll have to be tossed away. It gives a low-sodium green god or goddess like yourself a bit of a heart attack. But what can you do? First, turn on your oven to 400 dg F. Then, pour […]

February 4, 2011

Sausage Pepper Poppers

Sausage Pepper Poppers. Try saying that ten times fast. No seriously, try it. It’s hard. So if you’re looking for something much easier to do, you should try making these bite-sized, low sodium snacks instead. All you need is some baby peppers (of the bell or jalapeno variety), some ground meat (turkey, pork, beef, or chicken…any kind will do), some fresh herbs and spices (fennel, cumin, paprika, and onion powder work well), and your creative caps (which needed to be dusted off anyways). In a small bowl, make your own sausage, which basically consists of the ground meat, any spices […]

January 31, 2011

Queso Fundido

Hello friends, as of late and longtime. This week we are training for the big event on Sunday – the Super Bowl – and we are starting with a dish that is loosely dedicated to Cheese Heads across the nation. Today, we are making a dip that will satisfy low sodium eaters and salty snackers alike. Today, we are putting the “o.k.” in queso and the “fun” in fundido. Traditionally, queso fundido is a creamy blend of cheeses that includes tomatoes, chorizo, and peppers and is often served with tortilla chips. So to make it low sodium, I needed to […]

January 5, 2011

Ganoush is the New Guacamole

Move over guacamole, there is a new boy in town. (Don’t worry, this is only for dramatics. I could never really lose my love for a creamy avocado). But for those dinner parties and friendly gatherings that need a little extra class and sass, the hot new dish is ganoush – babaganoush – and it is taking all the chips. A few years ago, I discovered a very purple and very low sodium spread at the San Francisco Ferry Building Farmer’s Market. It turned out to be a delectable babaganoush that was bursting with flavor. As I licked my tasting […]

January 3, 2011

Low Sodium Stickers

Hello and happy new year, everyone. And what a year it will be. While I was gone, eating my way through New Zealand and Bangkok for a month – tough life – it seemed like the reasons to celebrate in 2011 were piling up almost as high as my mail: Stanford goes to the Orange Bowl, a handful of friends get engaged, and I get a….well, this last one will just have to wait for a few more weeks to be revealed. And it’s not a baby. But back to the point, the signs from the universe were undeniably clear: […]

December 8, 2010

Pâté Cake, Pâté Cake

Lately I’ve been reading Good Meat, by Deborah Krasner. Part text book, part cook book, Krasner implores readers to give sustainable meat a try and provides the advice, resources, and techniques that will make the culinary adventure worth it. When I say sustainable meat, I am talking about buying lamb, duck, beef, and poultry in their quarter, half, or full state – not just the the pre-cut packages of ribs, legs, and thighs we are accustomed to. She enthusiastically shares the joys of eating shoulders, loins, and even offal as well as the recipes needed to master these more unfamiliar […]

April 23, 2010

It's a Cracker, Jack

I’ve always been quite jealous, when watching TV cooking shows, to see chefs quickly whip up crispy, parmesan wafers, that add an inexplicable flare and crunch to even the most boring dishes. Like a Caesar salad. All it takes is a grater, a block of parm, and a non-stick baking sheet. But due to parmesan’s high sodium content, to make and enjoy this treat also requires a body that is not salt sensitive. So parmesan wafers were out. But as usual, when I’m told no, I become even more obstinate and determined to find a solution. It just so happened […]

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