Sauces

February 16, 2012

On Top of Low-Sodium Spaghetti Squash

I really love a deeply meaty pasta sauce. There is something about lusciously simmered tomatoes mixed with browned chunks of beef (or pork in this case) and a sprinkle of fresh herbs that is just irresistible. To the point that I would almost rather eat the entire pot of pasta sauce rather than deal with those pesky noodles getting in the way. Waiting for them to boil is just too much. A spoon will do. Thank you. But when you add the delicate strings of spaghetti squash, which turn and tumble around a fork just like spaghetti should, suddenly, the […]

November 22, 2011

Salt-Free Any Holiday Recipe

This is a salt-free curry coconut gravy. That took twenty minutes to whip up. That’s a perfect substitute for saltier, meat-based gravies. That comes from a recipe I borrowed from Todd & Diane. And this Thanksgiving, I want you to do a little borrowing too. I challenge you to cook from a cookbook. From memory. Or by the smells you remember and the tastes you crave for so-and-so’s so-and-so that you look forward to eating every November. This Thanksgiving, I dare you to salt-free your favorite holiday recipes. It doesn’t matter how much cheese, bacon, brine, or store-bought, sodium-filled ingredients […]

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 […]

March 28, 2011

Always Use a Condiment

One of my favorite questions to ask people is, if they could only have one condiment for the rest of their life, what would it be? Mine is honey mustard. Obviously. Luckily, though, there hasn’t been a condiment shortage in the world, quite yet. And thanks to one of my favorite restaurants in town – Frjtz – choices aren’t limited, they are extensive. I love Frjtz not just because of their perfectly crispy french fries, which they make salt-free. But mainly because of their large menu list of condiments. They are loaded with salt. But they are also inspriring. Thai […]

October 27, 2010

Salt-Free My Recipe: Mama's Enchiladas

A few weeks ago, I received the following, lovely letter from Sodium Girl reader Cindra Fox: Dear Sodium Girl, I’m on a low-sodium diet to prevent complications from migraines. I’ve been on it for over a year now and have found a whole new world of food and flavor that I ignored back when I could just grab a burger at the closest drive-through. What I miss the most, though, is Mom’s famous enchiladas. I’m half-Mexican and we would make these at least once a week. Now it’s been over a year since I’ve had them. But here’s the catch: […]

September 24, 2010

Hot Sauced

First, apologies for my absence on Wednesday. I had the flu (yuck) and thinking about food, looking at food, and most definitely eating food were all too much for my belly to handle. Yes, it was a travesty. But luckily, I’m on the mend and back to dreaming about low sodium cheese. And no, I’m not joking. I really did dream about a block of Helluva Good Cheddar last night. Don’t judge. I’m hungry. So, to hop back into the low sodium saddle, I wanted to start with something simple, that wouldn’t upset my seemingly quieted stomach. And luckily I […]

March 16, 2010

Kalua Pork – An Interpretation

I am a big fan of a luau and one of the most well-known dishes served at these celebrations is the famed Kalua pork. You just can’t have a luau without one – it’s almost as important as hula dancing. Almost. The word kalua literally means “cooked in an underground oven” and this is how the pork is traditionally prepared. Hot lava rocks lined with large banana leaves are used to form the underground oven, called an “imu.” Then, a salted pig is placed inside, covered with more banana leaves, a burlap sack, and dirt, and left to steam all […]

January 25, 2010

Guess Who's Coming to Dinner, the Lunch Edition

Last week, I played caterer to a very special guest. Apron tied on tight, prep bowls aplenty, and a glass of white wine to keep me cool under pressure, I served a three course meal that was light, bright, and of course, low in sodium. While my companion’s identity will remain anonymous – sorry, I’m keeping this one to myself – I will share with you the secrets that made this mid-afternoon feast an easy success. I went simple, choosing recipes that I could make the evening before, that required minimal attention, and that, well, honestly, had a lot of margin […]

January 14, 2010

Holly Holly Hollandaise

Happy Semi-Hump Day (just two more afternoons to go until the weekend) and a special thank you to those readers who wrote in their votes for this morning’s post. The winner, of course, was the perfectly poached Eggs Benedict that Mom whipped up during Stanford’s bowl game on New Year’s Eve. The origin of this dish is still a mystery. Multiple people and places have been accredited for its creation, from a special order by a hungry (and demanding) patron at the Waldorf Hotel circa 1894, to a traditional French cuisine named œufs bénédictine, consisting of a toasted piece of […]

January 7, 2010

Truth In Advertising

The culprit: Dragonfly Brand Dark Soy Sauce. The problem: Up until one night ago, I was under the impression that this was an unbelievable low sodium soy sauce substitute. The well-worn, nutritional label on the bottle I own says that it only has 55 mg of sodium per 1 tablespoon. But on Temple of Thai, a site that sells the imported sauce, states that there is a whopping 510 mg of sodium per tablespoon. Curious indeed! While I clearly need to do more investigating on this particular subject, my moment of being hoodwinked reminded me of a very important topic: […]

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