Advertisements

Blog Archives

Friday Recipe Exchange: A Dash Less Salt

Cranberry Chicken 3_Snapseed2

Over the last couple of weeks I’ve had requests to pull together some of my recipes that go easy on the salt. I found quite a few and this week lemon made the biggest appearance, but tonight’s featured recipes bring in a whole host of other flavors that make it easier to go lighter on the salt.

Reducing salt with out losing flavor can be managed with several steps. First of all, try to use fresh foods whenever possible.  If you begin to read labels you’ll see many packaged foods contain extra fat, salt & sugar that you wouldn’t add if you prepared it fresh. And good, fresh ingredients bring their own flavors to a dish.

When you need to buy something, such as canned tomatoes or frozen vegetables, go with the no-salt version whenever possible. Then you can be in control of the sodium.

Adding flavors that enhance a dish is the key to cutting back on salt. Wine vinegars (especially on potatoes and meats), lemon juice (great for fish, vegetables and chicken), limejuice, and different spice mixes, including peppers, garlic, basil, rosemary, celery seeds, dill, toasted sesame seeds and citrus zest – go wild, try something new, you might surprise yourself – can transform a dish.  You can also buy prepackaged spice mixes to shake on, just make sure to read the label looking for sodium content.

With all that in mind, I went searching through my recipes to find ones that used a dash less salt.

I started the week with Lemon Ricotta Pasta with Chicken and Spinach, recipe here.

This week’s dinner menu (pictured at top) is Cranberry Chicken and Lemon Cheese Cauliflower, click here for menu, recipes and shopping list.

JeffreyW makes a flavorful Shrimp,Ham and Kale in Garlic Lemon Sauce, recipe here.

And finally, click here for Grilled Lemon Salmon with Corn Pepper Relish.

For the pet lovers, lots of pictures of Bixby in the next Bixby Diaries installment here.

How about you, what do you use to spice up a dish? What’s on the menu this weekend?

Tonight I’m featuring a few recipes that bring in some sweet and spicy flavors. These beans and rice are a nice change-up from the standard Wash Day Beans and Rice I usually make.

Caribbean Jerk Beans & Rice

  • 2 cups water
  • 1 cup rice
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 stalk celery, chopped
  • ½ green pepper, sliced
  • 1 tsp crushed garlic
  • 1 lb lean boneless pork, cubed in large pieces
  • 14 oz can diced tomatoes
  • salt to taste (this is a good recipe to substitute white wine vinegar for salt)
  • pepper to taste
  • ¼ to ½ tsp red pepper flakes
  • 1 to 2 tsp Caribbean jerk spice (you can buy it or make your own, recipe below)
  • ½ cup fresh chopped cilantro (Italian parsley works well in this recipe if you aren’t a fan of cilantro)
  • 14 oz can black beans, drained and rinsed (or substitute dry beans, soaked and cooked)

saucepan & skillet

Add water & rice to saucepan, bring to a boil, cover, reduce heat and let simmer until all liquid is absorbed, about 20 minutes. Heat oil in skillet, add pork and brown on all sides for 5 minutes, add onion, celery, pepper & garlic, sauté for additional 5 minutes. Add tomatoes & spices. Let simmer 15 minutes, add cilantro, black beans and simmer additional 5 minutes, until beans are heated through. Add cooked rice & mix thoroughly.

Caribbean Jerk Seasoning

  • 2 tablespoons dried onion flakes
  • 1 tablespoon garlic powder
  • 4 teaspoons crushed dry thyme leaves
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper

Blend together and store tightly covered (I keep old spice jars around for mixtures like this)

Orange-Mango Coleslaw

  • 8 cups shredded green cabbage
  • 1-1/2 large mangoes, peeled, pitted and diced
  • ½ medium red bell pepper, thinly sliced
  • ½ medium yellow bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro

Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.

Orange-Mango Dressing

  • ½ mango, peeled, pitted and cubed
  • 6 ounces plain nonfat yogurt
  • ¼ cup frozen orange juice concentrate (not diluted with water)
  • 3 tablespoons limejuice
  • ½ to 1 jalapeño pepper, stemmed, seeded and rough chopped
  • 2 tsp minced fresh ginger (substitute 1/2 tsp ground ginger if desired)

Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.

That’s it for this week. Have a great weekend – TaMara

 

Advertisements

Caribbean Orange-Mango Coleslaw

I can’t remember why I made this originally, but I think it was for a summer brunch.   Nice combination of flavors that go nicely with a grilled fish or chicken.

Caribbean Orange-Mango Coleslaw

  • 8 cups shredded green cabbage
  • 1-1/2 large mangoes, peeled, pitted and diced
  • ½ medium red bell pepper, thinly sliced
  • ½ medium yellow bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro

Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.

Orange-Mango Dressing

  • ½ mango, peeled, pitted and cubed
  • 6 ounces plain nonfat yogurt
  • ¼ cup frozen orange juice concentrate
  • 3 tablespoons lime juice
  • ½ to 1 jalapeño pepper,* stemmed, seeded and minced
  • 1 teaspoon finely minced fresh ginger

Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.

Gadget Corner: Homemade Yogurt

Friends of mine bought a yogurt maker and have been making lots of yogurt.  My plea for photos was rewarded.  It looks like fun and pretty easy.  Here’s a basic recipe (specifically for yogurt makers):

  • 1 quart whole milk
  • 1/3 cup instant nonfat dry milk (Optional. It produces a thicker texture and increases the protein content by 2 grams per
  • 1 rounded Tablespoon plain yogurt

You’ll want to follow the instructions that came with the yogurt maker, but the steps are pretty simple, heat milk to 170 to 180 degrees, let cool to 108 to 112, add yogurt starter, add to jars and incubate.  You’ll need a good thermometer as well.  Photo diary below (photos by Mark Gibson):

This slideshow requires JavaScript.