July 2, 2010

Fireworks and Fried Chicken

Somehow the Day of Independence has already snuck upon us, (seriously, where did June go?) which means you most likely have a weekend of pot lucks, picnics, and other culinary gatherings to attend. So, to make sure you partake in the gluttonous festivities along with the rest of your flag-wielding friends, here’s my list of favorite low sodium dishes that are perfect for sharing with others and all scream, “I love America…and I’m not afraid to show it.” (Just click on the underlined link above each picture to be transported to the full post and recipe).

Although these dishes all lack salt, they make up for it with other strong flavors, created in interesting ways, and I promise you that most people will not even notice that something (what could it be?) is missing. As an extra nugget of fun, don’t tell anyone that your food contains low to no sodium, and instead, wait until the bowls and plates have been licked clean to reveal the truth. Trust me, seeing the look of awe and amazement on people’s faces feels better than holding a sparkler. And it’s also a lot less dangerous. Let’s be honest, no one should ever let me hold something that is one fire.

So have a happy and full fourth of July and as always, chow on!

God bless the kitchen.

Low Sodium Hummus

This dip is spicy, smooth, simple, and better yet, it’s low sodium too. Cut up some crudite (fancy for sliced vegetables) or pick up some no-salt added chips to accompany this spread. And for extra flare, sprinkle the top with smoked paprika or chopped parsley or cilantro.

Low Sodium Pickle Trifecta

This recipe is definitely a blue-ribbon contribution for any potluck. The combination of mustard seeds, peppercorns, and the surprise ingredient, turmeric, perfectly mimic the expected flavors of pickles. Use any produce you want – beets, cauliflower, green beans, you name it – and allow them to soak in the vinegar marinade for at least two days. Then, bring some chopsticks or a long spoon – for a hygenic means of getting the pickles out of the jar – and let your friends go to town.

Low Sodium Hot Potato Salad

Although the name says it’s hot, this potato salad can be served cold and can definitely be made a day ahead of time. The flavors become deeper as it marinates in the refrigerator. So take off a few items on your to-do list and mix up a batch of these spuds when you have a free moment on Saturday.

Low Sodium Curry Chicken Salad

I wish I could take credit for this recipe, but this one is care of my wonderful mother-in-law-to-be, who has taken on low sodium cooking with guts and gusto – and I happily reap the benefits.

This dish is not only a wonderful example of how food (when you use savory spices and fresh ingredients) needs little to no salt to be mind-blowingly tasty, but it is also a great lesson on allowing those who love you to join in your cooking challenge. Because the more minds that are thinking and the more hands that are cooking, the more incredible meals you will discover and create.

Low Sodium Crispy Fried Chicken

As you will read in the full-length post, the first day I had fried chicken is my most favorite day of my entire life. This is not an exaggeration by any means. And we’ll just see if my upcoming wedding can trump the experience of biting into a perfectly crisp chicken leg skin only to discover the mouth-watering and impossibly moist meat beneath. It’s definitely going to give wedding bells a run for their money.

So if you think about deep fried poultry as much as I do, get some oil boiling. This recipe will not disappoint.

Low Sodium Dream Bars

These squares of sugary delight are a special treat straight from grandma. They are a perfect end (or start) to any meal and are quite easy to make. And nothing says “happy eating day” like powdered sugar smeared all over your face.

Mary Pankiewicz July 2, 2010 at 10:31 am

How can I get on your email mailing list to receive monthly updates?


sodium girl July 4, 2010 at 2:19 pm

Hi Mary – if you go onto http://www.sodiumgirl.com, there is a button on the right-hand side (under the “What’s On Top”) that will allow you to become a subscriber. If you enter your email address, you will receive a little note in your inbox as soon as I publish a new post. I write about three times a week (usually Monday, Wednesday, and Friday). And once you become a subscriber, you will know when there is something new on the site!

All the best, enjoy your reading (and cooking!), and let me know if you have any other questions.

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