I often get asked the following three questions:
1) What is an easy way to make low-sodium broth?
2) What should I do with all my extra, fresh herbs?
3) Where did you get those killer shoes?
(ok, I am lying about number three)
But as for the first two questions, these seem to be salt-free, low-sodium challenges that perk the most anxiety, curiosity, and confusion for people. So let’s solve both issues with one ice cube tray. And then let’s go shopping for some cool new kicks.
It’s true that store bought broths and bouillons are loaded with sodium (even the low-sodium kinds). And it’s also true that making our own broth – whether by way of chicken, beef, or herb – requires some kitchen time.
But if you are short on minutes or patience, there is no need to slave away over a pot of bones.
If a recipe, let’s say for risotto, calls for broth, you can always skip the stock and use citrus juice, wine, corn cobs, or even just plain old water from your tap, gussied up with some fennel or spices..or whatever you have on hand.
So just put that idea in your pocket for a second.
Now it’s also true that fresh herbs add a huge amount of punch to low-sodium cooking. And it’s also true that herbs from the market come in unruly, large bundles that can be difficult to get through before they wilt and go bad.
…turn them into ice cubes.
Ice cubes which you can use the next time you need to add liquid to your stew, pasta sauces, and risotto recipes. Or ice cubes that you stir into your next batch of salt-free bloody marys, mojitos, or cucumber coolers (as long as they are filled with mint and leftover no-salt added tomato puree).
So there you have it. A quick way to make broth. An easy solution for leftover dill, parsley, and chives. And lot’s of leftover time to lace up your sneaks.
No big deal.