The Cookbook

Catseye3

Melt In Your Mouth Chicken

Hey! I sent you this recipe a few months ago! Read ya mail!!!

Not for nuttin, next time skip all that seasoning stuff and sprinkle dried oregano on top. Faster and IMO will taste better.

Mik

It’s pretty good. Very moist. I think maybe more Parmesan next time and maybe some Italian seasoning.

Mik

Excellent mayo-based Caesar dressing. For quite a while I've been trying to replicate Bravo! Caesar dressing. This is exceptionally close.

I did replace half the mayo with EV olive oil.

https://www.epicurious.com/recipes/food/views/caesar-mayonnaise-dressing-11892

Mik

Corned beef and cabbage. Why wait for St Patrick’s Day?

Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

Mik

After only an hour my house smells like Izzy Kadet’s deli. Yum.

Mik

Rainman

Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn.

Jolly

@Mik said in The Cookbook:

Corned beef and cabbage. Why wait for St Patrick’s Day?

Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

Corned beef is good with fried eggs for breakfast, too.

Jolly

@Rainman said in The Cookbook:

Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn.

The best salt-free cajun seasoning, used in several of the hospitals in South...

alt text

Mik

The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.

I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.

Rainman

Good to know guys, thanks.

Mik

Made a great recipe tonight.

https://www.lifeisbutadish.com/grilled-artichoke-mushroom-lemon-pasta/

Catseye3

@Rainman said in The Cookbook:

Good to know guys, thanks.

Rainman, do you know about the Mrs. Dash line? A whole bunch of salt-free seasonings.

Rainman

Hi Cats,
Yes, thanks, I've got some Mrs. Dash. I will need to give it more of an honest try. Maybe it's an acquired taste, so not too bad after awhile.

Catseye3

@Rainman

You don't like the Mrs Dash, or you miss real salt?

You could try mixing the Mrs D half and half with real salt, and gradually wean away from the salt. Fool your brain, which when it comes to food, is a CREEP.

Mik

Dieticians have gotten angry with me because of my techniques for reducing salt. Strong Cheeses are a great way to build flavor without a lot of salt. You have to eat things that taste good or you won’t stick with it. Salads with fruit, blue cheese and nuts are great. Grilled stuff that is only seasoned at table will keep your sodium way down.

jon-nyc

@Mik The problem is some ingredients are loaded with sodium - cheese for example. Even low sodium soy sauces and chicken bullion is loaded with it.

Mik

But you don’t have to use large amounts to get flavor. You put a tablespoon of blue cheese on a salad or a steak and you get a ton of flavor for 175 mg of sodium, which is very little.

Mik

Amatriciana tonight. Yum. One of my favorite pasta sauces.

https://www.bonappetit.com/recipe/bucatini-all-amatriciana-2

Mik

Grilled lamb chops and Fresh Morel Asparagus Risotto. Yum.

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