Hi kids. I'm dealing with high winds and flickering lights. I'm trying to get this diary up for tomorrow (it is now tomorrow, meaning today) and hope I'm successful. (I'm successful) Don't want to miss two obligations.
Been searching for low salt recipes for Phil and others and they all suck so far. Will search when the winds die down.
Ok, next day (meaning today) and winds have died down. I still can't find any interesting low salt recipes other than to utilize any and all recipes and substitute Mrs. Dash (which I'm not fond of) or lemon/lime. (found two and they are below) Anyone here have any tricks?
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Ok, found a couple:
Cranberry Glazed Pork Tenderloin
Ingredients
Cooking spray
1 1-pound pork tenderloin, all visible fat discarded
1 teaspoon garlic powder
1/2 teaspoon salt-free lemon pepper
2/3 cup canned whole-berry cranberry sauce
1/3 cup low-sugar orange marmalade
1/4 teaspoon ground cinnamon
Cooking Instructions
Lightly spray an 11x7x2-inch baking pan with cooking spray. Put the pork in the pan. Tuck the narrow end of the pork under to allow even cooking. Sprinkle with the garlic powder and lemon pepper. Using your fingertips, gently press the seasonings so they adhere to the top and sides of the pork.
Roast for 15 minutes. (The pork will not be done at this point.)
Meanwhile, in a small bowl, stir together the cranberry sauce, marmalade, and cinnamon. Measure 1/4 cup plus 2 tablespoons of the mixture into another small bowl; set this smaller portion aside to use as the sauce when serving the pork.
When the pork has roasted for 15 minutes, remove it from the oven. Spoon the larger portion of the cranberry mixture over the pork.
Reduce the oven temperature to 350°F. Roast the pork for 30 to 35 minutes, or until an instant-read thermometer inserted in the thickest part registers 155°F. Remove the pork from the oven and loosely cover with aluminum foil. Let the pork rest for 10 minutes before slicing. Serve topped with the reserved sauce.
Lemon Green Beans with Parsley and Almonds
Ingredients
8 ounces fresh green beans, trimmed, cut into 1 1/2- to 2-inch pieces (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
Cooking Instructions
In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.
Cook's Tip
Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.