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July 21, 2010

Low Sodium Avocado and Fish Soup

I’m beyond thrilled to present to you the first ever post of the Salt-Free My Recipe series. Today’s make-over is brought to you by none other than our good friend Mark Bittman (who always comes through in a pinch) because the submission box was a bit bare this week. Ahem, ahem. So for future posts, don’t let Mr. Bittman have all the fun (or hog the spotlight) and remember to email sodiumgirl@gmail.com or comment below with your salt-free recipe challenges. Ok, so back to this week’s “submission.” Last night, our wonderful blogger group (which continues to grow by leaps and […]

July 16, 2010

Low-Sodium Pickled Beet Salad

For all of you who love the new “Biting Mr. Bittman” series, I have exciting news. I’m expanding it! Yes, it’s true. After consulting with my business development team (aka KMLake), I’ve decided to announce a new, weekly series called Salt-Free My Recipe. It’s like Pimp My Ride but for food. Without salt. And a lot fewer hub caps and decals. But there is a catch – it requires your participation. Just like Mr. Bittman has (unknowingly) been submitting his recipes to Sodium Girl for salt-free transformations, now you can send your favorite dishes to SG for a sodium-free make-over […]

June 30, 2010

Biting Mr. Bittman: Succotash in Disguise

It’s officially summer! And between a few warm afternoons in San Francisco (made even more spectacular by parades and baseball games) and now the sweltering heat of the New York City streets (yes, I’ve left the best coast for the east for a quick work/pleasure getaway), I’m slapping on sunscreen, putting on my jumper, and soaking in all that this season has to offer–which above all else includes perfectly ripe, summertime produce. Two of the poster children for this season’s pantheon of vegetables include corn (yum) and summer squash (yummer). And when you put them together, you have a dish […]

June 25, 2010

Through the Grapevine

You know what doesn’t have any sodium in it? Having a glass of wine with good friends. It is as sodium-free as sodium-free can be. And sometimes, after a rough week, when medical needs seem to swoop in unexpectedly like a rainstorm in June (seriously, what is going on with this weather?), what you really need is some quality hang time with your buds while sipping on something that can be directly ordered off a menu. The truth is, although completely possible–and just wait until you see the incredible restaurant reviews coming next week–dining out with a restricted diet can get […]

June 17, 2010

Low-Sodium Yakisoba

For the second installment of the new, Biting Mr. Bittman series, I figured I should stop fooling around, take a big risk, and attack a recipe that relies heavily on salt. You know, just in case Mr. Bittman is actually reading this blog–good morning, Mark!–and wants some proof that this Sodium Girl really knows how to cook everything, without salt. So I scoured his recent recipes for a true challenge–searching for a dish that usually comes in a take-out box and that uses a lot of soy sauce–basically, something of Asian origin. And after sifting through asparagus pesto and laid-back […]

June 9, 2010

Biting Mr. Bittman

I’d like to begin this post with an introduction – well, two introductions to be exact. First, let me present to you a new, hopefully weekly section of the blog called “Biting Mr. Bittman.” If you haven’t met him before,then here is my second introduction. Mr. Bittman, or better known to close pals as El Marko – actually, I just made that up, but its a great nickname and he should consider using it – is a pretty famous food writer, if you consider the New York Times a “popular” publication. He pens the food columns Bitten (how clever) and The […]

June 7, 2010

Meatloaf Birthday Muffins

As you may recall, last year I decided to wake up before the sun rose and make my Man Friend a freshly-baked batch of birthday cupcakes. But these were no ordinary cupcakes. There was no buttercream frosting nor chunks of chocolate hiding within the batter. These were something special, because that’s what birthday cupcakes are all about – celebrating the extraordinary. These were savory molds of dough filled with cheddar cheese, bacon, and beer. These, my friends, were Beef Cakes. And since I’m a girl of tradition (insert my mother rolling her eyes here), I decided that, 365 days later, […]

June 1, 2010

Hot Potato

There are two things for which I always have an appetite: 1) crispy, fried potatoes and 2) my future mother-in-law’s curry chicken salad. So when food52.com posted their most recent challenge for the “best potato salad,” I knew exactly what I wanted to make: a Low Sodium, Hot Potato Salad with Curry Dressing. Since the potatoes are the true star of this dish, I decided to give them some extra special care by cooking them twice – first, a quick boil to soften them and second, a long roast in the oven to give them crunch. As for the other […]

May 17, 2010

Risotto, the San Francisco Treat

Creamy, warm, melt-in-your mouth delicious. I’m not talking about a chocolate fountain (although that sounds pretty good, even at 9am). I’m talking risotto, a traditional Italian rice dish that requires patience and love as you gradually coax the little rices to release their magical starch and create the illustrious, infamous texture that is good enough for the cooking gods. Now if you are anything like me, you probably think/thought/still think that risotto should be left to the professionals. And I’ll agree that yes, indeed, the professionals can make a mean bowl of delicately textured risotto while yours/mine/everyone else’s ends up […]

May 10, 2010

Braise the Lord

Flavor. Most of us assume it comes from a jar or from a small container on a crowded spice rack. But if low sodium cooking has taught us anything, it is that flavors can be created in many unexpected ways. Luckily, as cooks, we aren’t beholden to any one spice – whether it is salt or pepper or something more exotic – to flavor our meals. We have a range of options at our fingertips. But sometimes we can get a bit heavy handed with our pinching and shaking and it is important to remember that, to create taste, you don’t […]

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