Snacks

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 […]

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April 22, 2011

Pomegranate Molasses Granola Bars, Sort Of

I’ve always been pretty good at making up my own rules. When my grandparents babysat me, I convinced them that we always ate cookies before dinner. It helped prep the stomach for the nutrients to come. When it rained, I never wore shoes. What’s the point? My feet were going to get wet anyways. And in college, I pretty much majored in the art of rule making. They called it Creative Writing. From early on, I gave myself license to do what I wanted. Which, turns out, is a very important life skill. Because the truth is, most of the time, things […]

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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 […]

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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 […]

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August 13, 2010

Take Your Tops Off

I apologize for getting a bit frisky this Friday morning. It’s just that last night I discovered something novel, something exciting, something that even some might call brilliant. While making a fresh batch of potato leek soup (sweet butter + leek +  potato + blender), I was left with a bunch of hard, green leek tops. Unless you want some sort of Dr. Seuss-ish soup, it is best to only use the white parts of the leek and put the darker green parts to the side. But right there is the big dilemma. What do you do with the discarded […]

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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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March 30, 2010

Hi Ho Hummus

As we continue our journey through Moroccan cuisine, there is one Mediterranean staple that cannot be left off the menu: hummus and pita bread. Lucky for my blogger friends and I, the ladies from Farm & A Frying Pan whipped up a mean batch of both. Now, if you are anything like me, you have tried to make hummus many times.  Whether you decide to eat it as dip or slather on a sandwich, hummus is the perfect quick fix for a lunch or pot luck party. And with five simple ingredients – chickpeas, lemon, tahini, garlic, and parsley – […]

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February 22, 2010

Dough Re Mi

It may seem quite odd that I would begin this week with a post about something made of flour and water after openly admitting to my inability to bake, rattle, and roll.  But I assure you, when it comes to a round ball of dough, I think have a bit more skill, or at least confidence.  And in conquering this basic yeast bread, I was able to open the door to a sodium free version of something that I dearly missed: soft-baked pretzels. I am a city girl.  I love the rush of busy streets and the buzz of passing […]

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November 18, 2009

Pick a Pickled Pepper

Or carrots. Or fennel. Or grapes. On Monday night, I rushed home with vinegar in hand to prepare for the 18 Reasons Jam It event as well as create some down-home gifts for my relatives in Philadelphia. It’s Turkey Time people, and nothing says “thank you” on Thanksgiving like a jar of pickles. Am I right? I know I am. Let me tell you this – sodium free pickling is not only possible, it is easy and can be even more thrilling than your typically transformed cucumber. Without salt, you become more creative with your seasonings and spices. And if […]

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