jessg23

April 30, 2010

Fuel Efficient

So just imagine this scenario: tomorrow is race day. For the last few months you have been training for (insert here – a triathlon, aquathon, marathon, or any activity that brings you further than the walk from your refrigerator to your couch) and your muscles, mind, and spirit are set to crush the course. In the last few hours, before the start whistle blows, you gather all the tools you need to finish this test of physical endurance. You’ve packed the tennies, the padded shorts, the swim goggles, and an extra pair of socks. But don’t forget one of the […]

April 28, 2010

Creamy Chicken (no noodle) Soup

What are the chances that two completely different people, with somewhat varying ideas of comfort food, would both decide that Tuesday night was the perfect night for chicken noodle soup? Apparently, very high. I had a mad hankering for something hearty, creamy, and full of veggies. And thankfully, so did my dining partner. So on my way home I grabbed a spattering of greens and things and of course, a whole package of newly, de-boned chicken thigh to make the perfect pot of low sodium soup. As I headed to my kitchen, though, I realized that really, I had never […]

April 26, 2010

A Call to Grate-Ness

Sometimes a recipe calls for garlic. But the prep demands that it is not diced, sliced, nor chopped, but…well…mushed. I’m not sure what the technical term is for this action, but I’ve watched many chefs take chopped garlic, some rough sea salt, and with their knife, grind it into a fine pulp. It is a superb technique when you desire a dish to merely have an essence of garlic, rather than chunks of it. But clearly, even a sprinkle of sea salt is too much sodium for this Girl. And I’ve often wondered, is there another solution for pulping garlic besides […]

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 […]

April 21, 2010

Hot Pot, Hot Spot

This post has been a long time in the making and let me warn you, it is not for the squeamish (or the vegetarian). There is a lot of undressed, uncooked meat ahead of you. So please, shield your eyes accordingly. But I promise, what you see and read will be worth whatever “harm” you endure as the food I am about to show you encapsulates the ultimate dining experience for low sodium eaters. The mecca of low sodium friendly restaurants. Hands down, one of my favorite foods to eat is Shabu Shabu. If I were a betting woman, which […]

April 19, 2010

Crush It

It’s a question as old as time. Which came first? The shiitake mushroom or the shiitake mushroom dust? Whether or not we ever solve this conundrum, the message is still clear. Dried mushrooms can be manipulated in a variety of ways to add a unique umami flavor to your food. As we discovered last week, soaking shiitakes in water makes a wonderful low sodium, meat-free broth. But you are not limited to this single application or variety of mushroom – it just happens to be one of the cheapest. Any dirt-loving fungii, dried or fresh, will leech out its flavor […]

April 16, 2010

Good Morning America

For many, preparing a hearty breakfast is as easy as snap, crackle, and pop. But for those on a low sodium diet, achieving a balanced morning meal poses a bit of a challenge. By the time you’ve hit the snooze button, packed up your gym bag (just in case), and headed off to the day’s first appointment, there’s barely enough time to tie your shoe laces, let alone fry up some scrambled eggs. As a result, that all important first meal of the day tends to fall into the dine and dash category. Bagels, cereal bars, and delicious danishes – […]

April 15, 2010

The First Supper

After five days of the pre-surgery, liquid-only meal plan, I was finally allowed to dig into something hearty that did not come served in a mug. I love you broth, but it was time to move on. Since I was still in recovery mode, my first meal out of the gate had to be something mild and delicate. Nothing with too much fiber or spice. But bland just isn’t in my vocabulary. So, even though the recipe I had in mind was somewhat colorless, I wanted to make sure it still had flavor. In the fridge, I had some leftover […]

April 14, 2010

Grape Expectations

For any cook – low sodium or not – constant inspiration is essential to keeping your food fresh and fun. And there are two places, in particular, where I know I can always find my cooking muse: the farmer’s market and TV cooking shows. A few nights ago, while trying to distract myself from the third day of a liquid-only diet, I watched one of the best Iron Chef America shows I had seen in a while. Battle Grape. Now, I had already been introduced to the surprisingly, sweet compliment that grapes can add to savory dishes. Boy had made […]

April 12, 2010

Prep Work

There is one low-sodium topic that we have yet to cover. Although rare, it’s definitely important, and as someone on a restricted diet, it’s definitely a bit more complicated. Surgery. I’m having it. And no, it’s not for any “enhancements” and no, it’s not a big deal. I’ll be back blogging and cooking by Wednesday. And all of this personal pish posh is beyond the point. So let’s move on to the more interesting content. For many procedures, doctors require you to take certain precautions to – I’ll gently put it this way – clean out your system. But many […]

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