Tag Archives: cuisine

Shredded ginger in oatmeal

Hi readers.  Thanks for coming by for a read.

I’ve told you plenty of times the lengths I go to finding miniscule sodium or no sodium food products to prepare for myself.  I’ve found a good many more since the last time I talked about it.

For instance, cranberries were on sale for a buck per bag during the holidays and knowing how heavily I use cranberries I loaded up Jeanne’s freezer.  Every day I put a handful into my breakfast oatmeal.  Adds zest.  But even that gradually becomes ho hum.

Naturally there’s a lot of ginger nodules around here because both Jeanne, and I cook with ginger.  She’s careful and skins hers before grating it.  I just chunk mine into the blender, fill that blender up with shredded ginger, then flatten it so’s it’s easy to break off inside the baggie when frozen.  [Gallon freezer bags work best]  So spang, pull it out of the freezer, break off a piece, and you can put a hefty ginger flavor to anything you please.

This morning I’m having ginger-cranberry oatmeal.  It hits the taste-buds a bit hard the first spoonful, but after that oatmeal becomes a someone you’d like to get to know better.

I’ve come up with a number of other items I’m planning to tell you about, even though there’s probably not anyone else here who’s fanatic about keeping salt ingestion below 2000 grams per day.  There’s stove top pizza, stovetop wheat buns, green chili Swiss cheese omelets [amazingly low sodium] huevos ranchero style.

And so on.  I’m going to try to remember to post some ingredients and methodology as the year rolls out and I find more of them or run new trials on the ones I’ve already invented.

I’ve got to find a replacement for Hatch green chili, by the way.  They had it in the grocery stores [outside them] here during harvest time, and I bought a few pounds to run through the blender and freeze.  But I’m running dry on them.

These were only partly roasted, but Jeanne’s son, Michael, roasted them in an outdoor barbeque for me.  I debated on peeling them and decided it’s time the world found a way to get loose from green chili skins without anything labor-intensive.  So I blended the bejesus out of them and turned out to be right.  They’re great.

Old Jules

 

The futility of pessimism

Hi readers.  Thanks for coming by for a read.

I swan, every time I get feeling low and remorseful, which I mostly don’t, I just can’t hold onto it.  Slips right between my fingers the way a broken egg gets away from a person.  Doesn’t even leave any particles of eggshell hanging around to try to pick away so’s to save the goo.

What I’m saying is I could get used to this.  Something awful.  Here I am, snow outside, me inside.  Jeanne never lets it get below 63 degrees F here in the house, which isn’t something I’ve experienced since sometime before Y2K.  And I’m having to count calories instead of just counting miniscule particles of sodium.

Heck, when I checked into the hospital here almost a year ago I weighed in at 145 lbs, and didn’t have an ounce of body fat.  Fasting before medical tests was agony.  And here I am at 190 pounds, being careful not to gain any more.  I figure I’m around 10 pounds heavier than is ideal for me.  But I’ll take it off gradually, or it will rot off if I croak.

I’m cooking a lot of salt-free stovetop bread, both for bun-type [hamburger-like] or somewhat cake-like.  Or pizza-like.  And no sodium or low sodium isn’t cramping my style one bit.  I can whip out curry fish, curry chicken, ginger beef, sauteed mushrooms, and more kinds of siamin than anyone ever heard of using mung-bean vermicelli and no sodium chicken or beef broth.

Jeanne found some extremely low-sodium Swiss cheese and I’ll confess I almost found myself wallowing in ecstacy with the first, pizza, then omelet that resulted soon thereafter.

Whip over to the double-sink with hot and cold running water, spang wash all the dirties quicker than I can tell about it.  Sheeze.

Here I am gazing out the window, Otis Redding playing on the gramaphone, Hydrox snoring on his wool old-man army blanket.  Shiva the cow cat nosing around finding things of interest under Jeanne’s Christmas tree, curling up on the ‘tree skirt’ [an item I never knew existed].

So here I am trying to work up a good pessimism but it escapes me.  Got an old Frederick Pohl novel [Far Shore of Time] about a third read.  Finished a pretty good biography of Captain Woodes Rogers, a surprisingly scholarly piece of work by David Cordingly.  Pirate Hunter of the Caribbean.  Thinking of passing it on to one of Jeanne’s sons, it’s so fun reading.

Don’t get me wrong.  I’m not falling into any pit of joy, getting snagged up by the trap of hope.  I’m just muddling along grateful as hell it’s so warm in here, watching it snow.

Old Jules

Cilantro tortillas

Okay readers.  I know a lot of you are desperately sick of hearing new food concoctions invented because they don’t include salt.  But there might come a time after the apocalypse, or Y2K, or your stroke or coronary thrombosis when you’ll say to yourself, “Dayummm.  Wonder if I can find Old Jules blog again?  I sure wouldn’t mind having me some of them masa harina pancakes!”

When that happens maybe this think will still be here, easily located by dogpile.com search engine.

The key is the relationship between a given amount of  masa brosa and water.  Trip down to a store where such things are sold and look for a package, MASA BROSA – Masa Instantanea de maiz.   Harina de Maiz.

It’s cheap.  And once you have it you can forever hence use a ratio of 2 cups of masa to one and one-eight [1 1/8] cup of water unless your water happens to be thick and muddy, or if it comes from downstream of the sewer plant.  If that’s the case you’ll have to experiment for the right texture.

Anyway, you’ll soon get the feel of the dough when it’s right.  You can use a tortilla press, but you don’t need one.  Mash it down with the bottom of a pan, your hands, a rolling pin, or walk on it.  Makes no difference.

Once you understand that relationship between water and masa the sky is the limit.  I don’t personally care to make two cups of masa in one batch.  I use half-cup of masa with quarter+1 tablespoon and make a single, big thick tortilla [or pancake, pita whatever] and it’s usually all I need.  It’s too easy to make to justify doing any ahead of time.

This morning I mixed in chopped cilantro, threw it into a really hot frying pan [no oil, spray, no nuthun] and made one hell of a nice tortilla to be placed underneath fried eggs.

But the concept works with almost any herb and you’ll be hearing about some of them if you keep reading here.  Today I just want to tell you about the cilantro because that’s one real people would pay good money for a taste of while they’re scarfing their eggs.

Old Jules

Hell of a fine no sodium added breakfast. Less than 8.5 mg sodium

Hi readers.  Thanks for coming by for a read.  I just topped off my smile with a deeeeelux double-extra-heaven breakfast I threw together.

First off I built a fat tortilla using half-cup of masa and a quarter-cup+one tablespoon water wadded into a ball, flattened thick, and place onto a frying pan.  Hot frying pan.  Really hot frying pan.  Then flipped it and browned the other side.

Okay, now that goes onto a plate and the frying pan gets a smack of no sodium butter melting into which goes an onion ice-cube, a tomato ice-cube, and a Hatch green chile ice-cube, all sizzling to beat hell.  Two eggs into that, carefully flipped over light at the proper moment.

Then, spang onto that tortilla and you’ve got yourself a breakfast real people would pay good money to have a second serving of in a real eating joint.

And you still have 1991.5 mg sodium left to squander during the rest of the day.

Damn that was good!

Old Jules

Masa harina as a no sodium pizza crust

Hi readers.  Thanks for coming by for a read.

I probably mentioned sometime that I’ve been having dreams about pizza.  The odor and the taste creep into my brain unexpectedly and sometimes I have to threaten myself with a pistol to keep from picking up the phone and ordering a large pepperoni or anchovies delivered.  Aside from me being dead when Jeanne arrived home from work after I sneaked around and did it, she’d never know.

One slice of pizza of any sort anywhere exceeds my 2-gram limit for each day.

Well, I’m wanting to avoid having to shoot myself in the hand or ear to keep from phoning in for a combination pizza.  So I’ve been working on developing a non-sodium, or low sodium substitute.

The filling, I’ve got whipped.  I told you before about my onion ice cubes and my tomato ice cubes.  I used two of each, and might have added one more.  When they were melted I used a lot of minced garlic, turmeric, oregano, cilantro, and ancho pepper.  Mixed them all together and poured them over a couple of slices of zero-sodium bread that’s awful, otherwise unfit for human consumption.

Okay, that stuff is the filling, and it is damned tasty.Roll out a quarter pound of ground beef into silver-dollar sized pieces and season the hell out of them to simulate pepperoni.  Space them around on the surface of the rest of the filling.

Now roll out the real crust using half-cup of masa harina pressed out thicker than tortillas, but not much thicker.  About a quarter-cup plus a tablespoon of water mixed with the masa.

Position that filling onto the crust and shove the entire shebang into the oven at 450 F for as long as it takes for the odor to remind you something’s in the oven.  Probably 20-30 minutes.

This is just the beginning, and you might need to make modifications based on personal tastes and the way your oven behaves itself.  But there’s no need to kill yourself out of desperation for a damned pizza just because it would kill you to eat one.

Make the damned thing from scratch and cheat the undertaker.

Old Jules

 

Horrified Subway Execs Assumed People Were Buying Footlongs To Share With A Friend

The Onion

http://www.theonion.com/video/horrified-subway-execs-assumed-people-were-buying,36800/?utm_source=The+Onion&utm_campaign=15d188fe67-

The_Onion_Newsletter_Daily_Template&utm_medium=email&utm_term=0_6a8b5ad20e-15d188fe67-16729065

The sandwich chain says it is ‘deeply sorry’ if customers mistakenly believed that eating an entire foot of food could somehow be considered healthy.

Tomato ice cubes

So. Hi readers.

I’ve told you in the past about being a low-sodium fanatic. I don’t want to ingest any more salt than comes with whatever I’m eating back when it was the next best thing to being alive. Eggs when they come out of the shell and hit the frying pan running. Or on the half-shell, boiled.

In the past I’ve explained how I blend onions and make ice cubes so’s to allow easy use for broths and blogs. I’ve told in loving detail how I do the same with jalapeno.

And now I’m telling you Jeanne’s sons had a bumper crop of tomatoes and I’ve blended all I could get my hands on, frozen them in ice cube trays after boiling them down. Now I’m telling you a large tomato doesn’t have a dozen milligrams of sodium.

Well hell, I also told you a few days ago my faith is eroding … showed you another viewpoint from Dr. Mercola, which might help mitigate my fanaticism. Once I’ve digested it, if I’m still alive.

But he didn’t say anything about tomato ice cubes. And damn I do love the idea of all the stuff I’m going to be able to do with them, 8.5 mg of sodium, or not.
Meanwhile:
Onion ice cubes, jalapeno ice cubes
Low sodium / no sodium Saimin
Internet Wisdom

Old Jules