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Decrease the Salt & Keep the Taste in Cooking

Last post 02-05-2008 10:50 PM by ScottsGrace. 234 replies.
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  • 01-28-2008 4:03 PM In reply to

    Re: Decrease the Salt & Keep the Taste in Cooking

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    Szechwan Chicken

    a low-carb dish - 18.26 g carbs total
    4 servings at 4.7 g carbs per serving

    one lb skinless, boneless chicken breast
    this works with 2 lbs of chicken equally well,
    leaving other ingredient amounts unchanged
    one T Angostura soy sauce
    one T rice vinegar
    2 T Angostura soy sauce
    one t rice vinegar
    2 T cornstarch
    2 t Splenda
    1/8 C peanut oil
    one t crushed red pepper flakes
    4 green onions, sliced
    2 t minced ginger root
    1/4 C (1-1/4 oz)   cashews (I use Planter's "lightly salted")


     

    Cut chicken into thin short strips.

    Marinate chicken in one T soy sauce and one T rice vinegar for 30 minutes.

    In small mixing bowl, combine 2 T soy sauce, cornstarch, Splenda, and one teaspoon rice vinegar. Set aside.

    Heat oil in skillet over highest heat.

    Add red pepper and cook until blackened.

    Add chicken and stir fry 2 minutes.

    Add green onions and ginger. Stir fry 3 minutes.

    Stirring constantly, add soy sauce mixture and mix well.

    Add cashews and heat through.

     
    Sodium content in milligrams
     
    one lb chicken breast 138
    3 T Angostura soy sauce   1170
    one t red pepper flakes 1
    4 green onions 8
    2 t minced ginger root 1
    1-1/4 oz   Planter's lightly salted cashews 80
     
    Recipe total = 1398 mg
     

  • 01-28-2008 4:05 PM In reply to

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    Bavarian Beef

    1 1/4 lbs lean beef stew meat, cut into one inch cubes
    One T vegetable oil
    One large   onion, thinly sliced
    1 1/2 C water
    3/4 t caraway seeds
    to taste freshly ground black pepper
    One Bay leaf
    1/4 C white vinegar
    One T sugar
    1/2 head red cabbage, cut into 4 wedges
    1/4 C crushed gingersnaps (name brand may be better)

    Brown meat in oil in a large skillet or saucepan

    Remove meat to medium bowl and sauté onion in remaining oil in skillet until golden

    Return meat to skillet. Add water, caraway seeds, black pepper and bay leaf

    Bring to a boil. Reduce heat, cover and simmer 11/4 hours

    Add vinegar and sugar, and stir. Place cabbage on top of meat. Cover and simmer 45 minutes more

    Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield one cup of liquid

    Return to skillet with crushed gingersnaps. Cook and stir until thickened and mixture boils. Serve with meat and vegetables

     
    Sodium content in milligrams
     
    1 1/4 lbs lean beef stew meat 340
    one onion 4
    1/2 head   red cabbage 164
    1/4 C crushed gingersnaps     unknown
     
    Recipe total = 508 mg
    without gingersnaps
     

  • 01-28-2008 7:56 PM In reply to

    Re: Decrease the Salt & Keep the Taste in Cooking

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    Hi Shanon! I'm with you on liking salt...LOL! But I have to watch what I eat because I retain water. Thats great that you have lost that much weight!! Party!!! I need to lose quite a bit!!! I have just started this year on a diet and I am determined to lose!!! One incentive is that dh's work has a doctor come in and check you for certain things and if you pass the test they actually pay you money!! Last year I passed all of them except being over weight, so I got 100.00 dollars, if I lose weight to the average weight, you get 150.00!! I know I won't reach my average weight by the next time they have the screening, but I think dh will, of course he doesn't have as much to lose....

     

     

    Melanie thanks for the recipes! They all sound like they are full of flavor even without the salt!

     

    Tomorrow I am trying a new recipe for Enchilada Chicken Soup, I have had my sil's before and loved it! I don't know if this is the recipe she used or not, but I'm going to try it....

     

    Hope everyone had a good day!

    Later Jet

  • 01-28-2008 8:05 PM In reply to

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    Happy Birthday Erna! Our favorite smiling gal.

     

    Melanie, thanks for all the great recipes. This low-salt cooking is really tough on DH and me because we were both raised on salt & pepper as the basic seasonings in everything we ate. But, I know some of these recipes will have some great flavor without all the sodium.

     

    We had the LEMON-BARBECUED CHICKEN for dinner tonight. It was really pretty good. I made a big pot of vegetable soup with low sodium beef broth and no-salt added diced tomatoes with juice. Then I jazzed it up with Kroger's Zesty Blend Salt Free seasoning. It really kicked the soup up a notch but I like a lot of pepper in my vegetable soup. Still, I would have liked some added sea or table salt in it. Here's the BBQ chicken recipe we had tonight for those who might like to try it too and missed it first time around.

    Lemon Barbecued Chicken

    Serves 4

    2 1/2 pound frying chicken, quartered, skinned, all visible fat removed

    Dash paprika

    Dash cayenne pepper

    1/4 cup fresh lemon juice

    1/4 cup honey

    1 tablespoon sesame seeds, toasted

    Preheat broiler. Rinse chicken and pat dry.

    Season chicken lightly with paprika and pepper. Combine lemon juice and honey in a small saucepan, mixing thoroughly. Heat over medium heat until warm and set aside 2 tablespoons.

    Coat chicken pieces with about half of the rest of the lemon-honey mixture.

    Place chicken on broiler rack. Broil 4 to 5 inches from the heat 15 for minutes. Baste occasionally with remaining lemon-honey mixture.

    Turn pieces over, baste and broil 15 minutes longer or until tender. Combine sesame seeds and the reserved 2 tablespoons lemon-honey mixture. Spoon over chicken just before serving.

    This also may be cooked on a charcoal grill.

  • 01-28-2008 8:34 PM In reply to

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    sent out our new e-mail address....let me know if you don't receive it..

    Jet

  • 01-28-2008 8:52 PM In reply to

    Re: Decrease the Salt & Keep the Taste in Cooking

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    CakeErna,herzliche Glückwünsche zum Geburtstag.Drinks Ich hoffe,Du hattest einen schönen Tag. )Erna,happy Birthday.Wilted Flower I hope you had a great day). Cake Did you get any nice presents and where did you go for dinner? Email.

    You had a wonderful weekend and the place for the wedding  celebration sounds fantastic.Paradise.

    Hugs,Renate 

  • 01-28-2008 9:02 PM In reply to

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     Melanie and Jeanette,I just wanted  to give up cooking,since the pork chops I baked in a delicious sauce are to dry,but you both posted recipes, which I like and one or more I have to try.

    Jet,this a great deal your DH work has. You will make the weight requirements next year. Smile

    Renate 

  • 01-28-2008 9:11 PM In reply to

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     Lydia,you are not alone with putting Christmas stuff away.When we are together inColorado,if it would be up to my DH, we would not put it away until Easter. Nobody wants to do it.

    Renate 

  • 01-28-2008 9:32 PM In reply to

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    Sorry Lydia I thought that might confuse you.  I don't know how to do a quote on here but this is what you said...

     

    Renate, aww, a new baby to admire.  Mom is sure going to be busy, my two sons were 20 mos. apart, I was nute for about 7 years - that's when I lost about 20 lbs. w/o dieting, running after them, helping DH with sec'y work, etc.

     

    I meant that I don't want to do anything as extreme as having another baby so I can chase it around and lose 20 lbs.... lol

     

    I like salt too and it doesn't bother me.  Wow Shannon that is a lot of weight to lose - how long did it take you?  Where do you live?  Sorry if you already posted that and I missed it....

     

    I put my Christmas stuff away before I went back to work on Jan 7.  Otherwise it would probably stay out a long long time.  Now it is but a distant memory.

     

    I'm off to bed soon - it's back to work tomorrow.

  • 01-28-2008 10:28 PM In reply to

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     Berny,I can pull up all kinds of recipes, but like I wanted to have a potato soup Twinkle once posted. I typed in potato soup from Berlin Twinkle30. I clicked in Community and search. It said no match found. After this I typed in potato soup Twinkle30 and it said 197 posts. Now do I have to look through the 197 posts to find the recipe?

    You are sending us all the cold air and I hope finally some snow? StormBig SmileThe bad thing here in the states is,that the electrical lines are above the ground.When a wonderful snow storm comes,one always has to be afraid ,that we loose the electricity. In large cities it should be underground.

    Renate 

  • 01-28-2008 10:46 PM In reply to

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    Shannon,we are happy,that you joined our group. What great achievement,that you lost all this weight . I have to loose weight too,but,when you are older it is more difficult to do it.

    Twinkle I was looking for the potato soup from Berlin. Jet was looking for potato soups and this one sounds good. I am to lazy to type it and post it.I did not copy,when you posted it. Oh,I will look in your German recipes,I think this is where it is.I just thought about it.Idea

    Renate 

  • 01-28-2008 11:01 PM In reply to

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     This recipe has salt in it,but it sounds so good,that I had to post it. I would leave the salt out.

    Rr's Caramelized Onions


    these are a great condiment - scatter over a pizza, chop & stir into mashed potatoes, toss with pasta & parmesan cheese! The possibilities are endles.
    8 servings

    2 cups 
    time to make 35 min 15 min prep
    3 tablespoons butter
    2 tablespoons extra-virgin olive oil
    2 1/2 lbs onions, thinly sliced
    1/4 teaspoon salt
    1/4 teaspoon pepper, freshly ground
    2 teaspoons sugar
    1. In a large skillet, melt the butter in the olive oil over medium-high heat.
    2. Add the onions, the salt and pepper.
    3. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
    4. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.

     

  • 01-28-2008 11:16 PM In reply to

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    Italian Recipes: Chicken Flamingo


    Chicken Flamingo Pasta House Co. (Local Italian Restaurant Chain) One Serving
    1 serving

    1 ounce frozen broccoli
    2 ounces mushrooms, freshly sliced
    1 pinch red peppers, crushed
    4 ounces white wine
    4 ounces lemon juice
    4 ounces butter
    2 ounces seasoned bread crumbs
    1 ounce olive oil
    1/4 ounce prosciutto
    1 ounce mixed cheeses (Parmesan, provolone, mozzarella - grind & mix)
    1/4 teaspoon fresh garlic, ground
    6 ounces boneless skinless chicken breasts


    1. Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs.
    2. cook on open grill until plump and tender.
    3. top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms.
    4. Pour over chicken breast with a slotted spoon, then with a spatula.
    5. Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken.
    6. Add a side of white or red pas ta (cavatelli) and a vegetable of choice.

     
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  • 01-28-2008 11:20 PM In reply to

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    3 Oven Fried Chicken Recipes


    3 Delicious oven fried chicken recipes. Variations: Basic Oven Fried, Italian and Mexican. Prep time includes cleaning chicken and coating it.
    4-6 servings 
    time to make 1½ hours 25 min prep
    2 tablespoons margarine
    2/3 cup Bisquick baking mix
    1 1/2 teaspoons paprika
    1 1/4 teaspoons salt
    1/4 teaspoon black pepper
    2-2 1/2 lbs broiler-fryer chickens, cut-up


    1. Heat oven to 425 degrees.
    2. Place margarine in a 13x9-inch baking pan.
    3. Melt margarine in the oven; remove pan from oven.
    4. Mix Bisquick Mix, paprika, salt and pepper; coat chicken pieces.
    5. Place chicken (skin-side-down) in baking pan.
    6. Bake uncovered for 30 minutes; remove pan from oven.
    7. Lower oven temperature to 400 degrees.
    8. Turn chicken over, (in pan) and bake in oven for additional 30 minutes.
    9. Serves 4 to 6 people.
    10. Variations: For Italian chicken, add 1 T. of Italian seasoning and 1/2 teaspoons garlic powder to the coating mix.
    11. Mexican chicken: decrease Bisquick Mix to 1/2 c., and add 2 T. cornmeal and 1-2 T. chili powder.
    showAd('box','box1','ad');

     
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  • 01-28-2008 11:24 PM In reply to

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    Nanaimo Bars (From My Great Recipes)


    These are an unbaked, 3-layer cookie with a graham cracker and coconut base, a white, buttery filling and chocolate icing.
    16 bars 
    time to make 55 min 25 min prep
    2 cups graham cracker crumbs
    1 cup flaked coconut
    1/2 cup chopped walnuts
    1/2 cup butter
    1/4 cup granulated sugar
    3 tablespoons cocoa
    1 egg, beaten
    1 teaspoon vanilla extract
    1/4 cup butter, soft
    2 cups powdered sugar
    2 tablespoons hot water
    2/3 cup semi-sweet chocolate chips


    1. Measure crumbs, coconut and nuts into a bowl. Blend and reserve.
    2. Heat butter and 1/4 cup granulated sugar in small saucepan until butter is melted. Stir in cocoa. Mixture should be smooth and sugar dissolved. Blend in egg and vanilla, mixing well.
    3. Combine mixture with crumb mixture. Turn into a lightly oiled (not greased) 8-inch square cake pan. Press firmly to make a smooth surface. Place into freezer while preparing the next layer.
    4. Blend the 1/4 cup soft butter, the powdered sugar and hot water until mixture is smooth and well combined. Spread over chocolate layer, smoothing top.
    5. Place chocolate in top of a double boiler. Place over hot water. Stir until melted. Spread chocolate over the top of the cookie. Cover and chill about 30 minutes or until chocolate is set. cut into 16 bars.
    6. TIPS: If desired, you may flavor the powdered sugar layer with nut- or fruit-flavored liqueur, such as curacao, cointreau, banana, coconut or almond.

     
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