jessg23

March 23, 2010

Risotto Cakes

I am sucker for texture. As a low sodium cook, it is essential to trick the senses with an unusual spice or unexpected crisp. When someone is overcome by food that is exciting, they do not have the time to miss the salt. It’s like a magician distracting the audience from noticing the cards already tucked up his or her sleeve. When it comes to noodles and rice, I also love to have a bit of broiled crunch on the top. Whether it is mac and cheese or in this case, risotto, the oven-fried pieces make the traditional “mushiness” all […]

March 22, 2010

Be A Boar

Today’s post is brought to you by Boar’s Head. Well, not in the traditional sense – no advertising money here – but this deli meat powerhouse is launching an “assault on salt” and they want you to know about it. Boar’s Head understands that keeping a low sodium diet is difficult. With over 2,300 mg of sodium in one teaspoon of salt, it is easy to reach your upper daily limits, especially when noshing on prepared goodies. But these foods – like a delicious sub sandwich – are quick to purchase, making lunch and life easier. So instead of sayingy […]

March 19, 2010

The Grand Finale

Today, our Hawaiian journey comes to an end. Time to pack up your bags and head back home to oven cooked risotto cupcakes and Moroccan lamb. What? That’s not what you’re planning to make next week? Cause I am. But before we close out this chapter of our low sodium Hawaiian adventure, I have one last recipe that will really set your tongues wagging and heart racing. Low sodium, Char Sui Spare Ribs. This is that illustrious, unnaturally colored Chinese pork meat that always sends a pang of jealousy my way. Whenever Boy and I take a shopping excursion to […]

March 18, 2010

Island Sides

Today, we continue our expedition into the world of low sodium Hawaiian cuisine. But first, a spoiler alert: Friday brings a big bang of a recipe for drippy, delicious, fall-off-the-bone Char Sui Spare Ribs. So leave your restraint and dignity at the door and grab yourself a bib for this one. Until then, I’m tiding you over with some low sodium Island sides that are as essential to a complete Hawaiian meal as a tropical drink with a miniature umbrella. First, Coconut Black Rice, or as it is also called, “Forbidden Rice.” This black grain turns a deep purple when […]

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 […]

March 15, 2010

Pupus, Pineapple, and Punch

Well if you haven’t guessed already…ALOHA and welcome to Hawaiian week on Sodium Girl. The spring weather is beginning to creep in and with a few sunny days under my belt, I am itching to get to the beach and soak up some fresh air, and perhaps a few tropical drinks. To celebrate the longer days of sunshine and lazy weekends ahead, I thought I’d hop off the mainland for a bit and try out some low sodium versions of island classics. Before we launch into spare ribs and papaya coleslaw, a bit of background first. Hawaiian food tends to […]

March 12, 2010

Cater to Me

So it’s true. I’m getting hitched this fall to a wonderful guy who not only doesn’t mind that I often smell like onions and garlic, but is equally enthusiastic about exploring the possibilities of low sodium cooking. I’m not a typical bride and I definitely did not grow up dreaming of the details of this very special day. But I will admit, there are two things that I have always said are an important part of making my nuptials ideal: (1) I do not want to wear shoes and (2) I want the reception to be filled with lots of […]

March 10, 2010

It's a Good Thing

It’s not everyday that you get to meet your idol and for two of my best friends, Friday will be no ordinary day. Let me begin by introducing the protagonists of this American dream: First, there’s the adorable Natalie “Mini Martha” Schwartz, a craft-addict and hair-bow enthusiast. With her trusty box (read: storage closet) of tools, Nat can make anything out of paper and a hot glue gun, from a three-tiered diaper cake to handmade cards for every holiday (even President’s day). And she doesn’t just send you these DIY gifts, she posts the how-to on her very own blog, The […]

March 9, 2010

The Art of Raw Fish

Let’s take a moment to really appreciate fish in its most untainted state. Ceviche, sashimi, and other forms of thinly sliced sea food are a perfect, low sodium dining option. If you stay away from the saltier schools, like mackarel, squid, and shellfish, and leave off the usual soy-based or salt-infused sauces, these light appetizers will generally rank low on the salt scale, hovering around 50 mg of sodium per serving (my best estimation). As I had mentioned yesterday, I substituted a Peruvian-inspired seafood ceviche for the Puerto Rican octopus salad. Although the recipe, and result, was different from the […]

March 8, 2010

Puerto Rican Challenge

A cook club. It’s like a book club, but without all the reading and the guilt of only getting through the first 30 pages. Plus, your main focus is on eating and sharing in culinary delights. Now, that’s my kind of food for thought. Last week, I connected with fellow SF food blogger and adventure seeker, Anne Pao, for our first of many cook club gatherings. While she is not a “challenged” eater like myself – no dietary restrictions for this gal – she is always up for a dining adventure. Whether it is sucking crab meat directly from […]

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