Actually, it's here. PDM, my husband and best friend (and damn good chef), ordered some low sodium cookbooks to get us started since we are not having much luck converting our normal recipes. These books should give us some immediate menu choices, plus we might pick up some general ideas about how to reduce the sodium in our standard recipes. They also had some great suggestions about where to get some low sodium cooking staples such as baking powder and such.
500 Low Sodium Recipes by Dick Logue
The No-Salt, Lowest-Sodium Cookbook by Donald A. Gazzaniga
Low-Salt Cookbook, 3rd Edition by the American Heart Association
We tried our first set of those recipes last night and had a pretty decent meal. Our taste buds still haven't adapted to the salt deficit, so we still think everything - no matter how otherwise tasty - tastes like it could use a sprinkle of salt. That aside, our lamb curry with rice (extra spicy), home made naan, and cool raita made a satisfying meal. The lamb recipe came from the AHA cookbook. The naan and raita came from Dick Logue's book, and I already know how to flavor rice without salt - toast some mustard seed, whole coriander, and cumin seed in the hot pan before you add the water and rice. Add a pat of unsalted butter before you cover the pot to simmer the rice and you're in business!
Tonight I made a pineapple cole slaw (cider vinegar based) from the Logue book, will cook some corn on the cob (which is in season and doesn't need a thing to make it taste great), and PDM is adapting his apple-bourbon barbeque rib recipe by eliminating the salt from the dry rub and other steps. I'll let you know how it all works out. It sure smells good, and with some extra hot sauce and freshly ground pepper we might not even miss the salt.
The ribs were lip smacking delicious! PDM thought they needed salt, but I didn't miss it. The cole slaw was a little sweet, but a good complement to the ribs and the corn was good like always.
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