Appetizers

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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March 29, 2010

Morocco Had a Little Lamb

Let’s kick off this week with a simple dish that features one of Spring’s finest cuts of meat: lamb. As an “appetizer” for our Moroccan Feast, we decided to begin with something light.  Which in my world translates into a lamb stew cooked in orange juice, mint, and a bevy of other spices.  Served, of course, with a cool cucumber and yogurt salad.  It’s a palette cleanser fit for vikings. The trick, to making the lamb as succulent as it sounds, lies in two key steps: (1) marination and (2) slow cooking.  So this recipe does take patience, but little […]

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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 […]

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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 […]

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February 1, 2010

Once You Pop, You Can't Stop

Sometimes, it’s nice to take tradition and flip it on its head. The oyster po’ boy sandwich is an old favorite – a seaside comfort food that stirs up memories of overcast Half Moon Bay weather, a cold brew, and a bonfire.  There is something clunky and majestic about this treat that calls for it to be eaten from a paper boat plate, away from the rugs and white couches of one’s home.  So to make it a home-cook, classic, I needed to repackage the recipe and turn it into a one-bite wonder.  I took all of the sandwich’s magical […]

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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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