Thursday, August 20, 2015

Friday Menu

Low sodium, very low fat, no spice, no "molds".

Some color drift due to the flash being in-op.  Actual color is more red-hued.
Three chicken breasts, on sale.  Extended price: $2
1 pound Great Northern Beans.  Extended price: $1.59
Sweet corn stripped from two ears of corn.  Extended price: $0.50
Half an onion.  Extended price: $0.50
No-added-salt chicken stock, one quart.  Extended price: $2.79
One small can tomato paste.  Extended price $0.99
Splash of Cream Sherry.  About one ounce of vinegar.  Two Tablespoons of flour to thicken.

"Dry" ingredients after browning and before adding chicken broth, tomato paste and flavorings.
A few of the tricks to cooking with no-spice and very low sodium is to trick the palate with mouth feel (the sweet corn, beans not cooked to mush, the chicken still a bit chewy from browning), flavors from "browning" both meat and vegetables before adding liquids, and a dash of vinegar.  My guess is that "sour" is very close to "salty" in the taste processing centers of our brains.

This made about two quarts of no-chili "chili".  Mom and Dad will probably eat it with toast. 

We will probably eat it over spaghetti, rice or cornbread and we will add more spice.  Spice makes it more like flavoring and makes it go farther.
Posted by at

1 comment:

  1. ravenAugust 20, 2015 at 9:47 PM

    Here is my sole cooking inspiration.
    Tomatillo's are a very useful ingredient, far outstripping their reputation as something that just gets put in "Mexican" food. They add a nice piquant flavor and cook down to form a nice thick gravy with almost anything else. That, and the fact they will grow in a cold enough climate to make any tomato run for the greenhouse has made them a favorite to us. They also seem to be remarkably resistant to pests- the outer "tent", and the sticky coating on the fruit , seems to repel the insects. Lots of times I have found bugs living between the tent and the surface, but never actually invading the flesh.
    We commonly harvest a bunch, cube them and freeze them to add to food in the winter when we are desperate for that summer taste.

    ReplyDelete

Readers who are willing to comment make this a better blog. Civil dialog is a valuable thing.

Subscribe to: Post Comments (Atom)