For starters. Tonight my goal was to make a healthy and hopefully delicious dinner that my husband and 2 year old son would enjoy. Other goals were to keep the meal low in sodium, very high in veggies and to treat meat as a garnish. My recipe has no name, but here's what I did:
Cut up 5 medium potatoes into 1/2 inch cubes (with skin on). Tossed in approx 1 Tab of organic olive oil and 1/2 Tab of Yoder's Country Market "All Herb Seasoning Blend" (which contains sesame seeds, onion, sweet basil, soybean oil oregano, rosemary, thyme garlic). Baked for approx 1 hour at 375 deg F.
Over these potatoes I served the following dish made simultaneously in my grandmother's old dutch oven (my favorite piece of kitchen ware by a mile!!!!!):
Sauteed until tender:
1/2 Tab Organic Olive Oil
1 medium yellow onion, chopped
2 stalks celary, chopped
Then Added:
1/2 chicken breast, diced
After chicken was cooked added:
2 Zucchini, chopped
After 1 min added:
5 white button mushrooms, chopped
After 1 min added:
3 tomatoes, chopped
1/2 Tab of dried oregano
5 cloves garlic, finely chopped
1 can of chickpeas, rinsed well (dry would have been lower in sodium, but I didn't think that far ahead)
2 Tabs of red cooking wine (red drinking wine would have had less sodium, cooking wine actually has a lot, but we are a pretty dry household these days!)
Simmered, bubbling for 5-10 minutes
Served with just a sprinkling of mozerella cheese on ours (and more on Ethan's).
Result: This didn't look beautiful but smelled and tasted delicious. In fact, Ethan actually lifted his plate off the table and threw it on the floor (something that he's never done before). But when he calmed down some, we tried again and he ate an almost adult sized portion. Steve ate two rather large portions and requested the left-overs for lunch tomorrow. I enjoyed it a lot too and was thrilled that my guys liked it (and were willing to eat it despite rather limp looking appearances).
Other revalations today:
-Realized that our Arnold 12 grain bread has about 9% of the rdv of sodium PER SLICE!!!! And also that it has mostly white flour. Am considering using our bread maker to make some low sodium 100% whole wheat bread and could add things like ground flax seed and other seeds (sunflower might be nice). I'm sure it would be incredibly dense though, so might take some getting used to.
-Some cereals also have a lot of sodium. Our favorite is Kashi Heart to Heart (the one with hearts and O's), which seems pretty healthy compared to many (and is also pretty affordable at 2.79 per box).
Any comments/suggestions much appreciated!
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3 comments:
How inspiring! I think I actually have most of those ingredients on hand.
I like to use organic diced (canned) tomatoes, even in recipes that call for fresh, I find the flavor to be out of this world.
Would love to see photos of your creations too!
I could definitely try to post some pics. I love the taste of canned tomoatos too, but I will only use ones that have no salt added and sometimes I can't get both "no salt" and "organic" in the same can. Needless to say it takes me forever to decide what to get in the canned tomato isle!
Isn't that the strangest/ most annoying thing?! I found that with many vegetables, both canned and frozen, when I was searching for alternatives for making baby food (especially peas). I wanted organic, but I didn't want added salt and often it was either one or the other. I finally found some frozen organic peas at Trader Joes with no added salt.
I think Whole Foods does have a store brand canned organic diced tomatoes with no salt. I'll have to look again though- I have two cans in my cupboard right now, so I hope that's the case.
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