Ann_T

Pollo Alla Marengo on the menu tonight. This is a simple recipe that I've been making for years. It is from The Art of Eating Well, Pellegrino Artusi 1820 - 1911, Italy's Most Treasured Cookbook, Translated by Kyle M. Phillips III.

Roasted two small chicken breasts after I got home from work. Made hot chicken sandwiches for dinner.

Made Moe a tuna sandwich for breakfast. Rolls came out of the oven last night.

Dough was made Thursday morning before I left for work. Went into the fridge until yesterday afternoon and baked last night. This batch was started with a sourdough Pate Fermentee (200g) that had been in the fridge for a few days. Added to 1000g of flour and 1g of yeast at 65% hydration. And sticking to lower sodium, I reduced the salt by half. Baked 12 small rolls. Sliced one this morning. Lots of shine on the crumb. Made Moe a tuna sandwich for breakfast.

I made my favourite soup for dinner last night. Caldo Tlalpeno – Mexican Chicken Soup.

Chili and toast. Moe's breakfast.

I put a pot of Bolognese sauce on to simmer on Tuesday. We had Tagliatelle alla Bolognese for dinner last night. I realize why I don't make this very often. It is my least favourite pasta sauce.

Moe's breakfast.

No, I don't. And yes they do. I have two different brands on hand and both had different amounts of sodium. Neither what would be considered low sodium. But I reduced the amount and I diluted with no salt chicken broth. The new way of life is a low sodium diet not a No sodium diet and I am keeping track of the number of mg of sodium in each meal and daily limit. So far we are coming in under the recommended amount. As long as you read labels and are conscious of salt content it is easy to make the adjustments.

We were having halibut tonight and I went looking for a recipe that sounded good and I could make with "lower sodium". Found a recipe for halibut with a red curry coconut milk sauce with mushrooms and zucchini. Not something I would have normally have done with halibut. But it was very good.

Baked 8 small Sourdough rolls last night, just before bed. Moe had a Prime Rib beef dip sandwich for breakfast.

Roasted a small Sterling Silver prime rib roast for dinner last night. With all our traditional sides, including a couple of carrots just for Moe.

Burgers for dinner last night. Low salt and I found low salt potato chips. Moe loves potato chips and these actually weren't that bad. Just 115mg of sodium in 50gs of potato chips (approximate 25).

Just your regular yellow mustard. I use French's yellow mustard. You could probably experiment. But this recipe tastes almost identical to the original TBQ sauce. Also, the recipe said it that it didn't need to be refrigerated, but I've always kept it in the fridge and it lasts for a very long time refrigerated. I can't imagine leaving it out on the counter.

@rotuts,The sauce is from the Tunnel BBQ Restaurant that was open in Windsor, Ontario from 1941 and closed in 2014. Moe introduced to me this restaurant when we first got together . It was and is the only BBQ sauce that I have ever liked. Thankfully, the Windsor Star posted a copy cat recipe more than 20 years ago and it tastes so much like the original that I have been making it ever since. Great dipping sauce for ribs and chicken. The recipe is simple and takes less than five minutes to make. If you want to give it a try here is the link to a post on the blog. https://thibeaultstable.com/2022/06/29/tbq-sauce/

Baked a sourdough round last night. Out of the oven around 9:00 PM. Sliced this morning and made Moe a steak sandwich for breakfast. Topped with a little mayo mixed with TBQ sauce.

If the dreaded ketchup wasn't one of the ingredients in my favourite TBQ sauce, there wouldn't be a bottle in the house. 😀

Made Moe French Toast for breakfast. He had his with maple syrup. And I had mine the way I like it. With butter and salt and pepper.

It is bad enough that you are still in pain and suffering, but you shouldn't have to suffer through a meal like that. The ketchup and the mayo would have met the same fate here as well.

I don't. I couldn't ever see the difference whether I did it or not. Maybe @Ann_T has a different experience? I agree with Kim, I never noticed a difference. And since I don't care for vinegar, and I admit it might be just my imagination, but I can taste the vinegar.

Day off and I didn't feel like going out so I pulled oxtails out of the freezer for last night's dinner. I had everything I needed to make one of my favourite dishes. The oxtails are browned and then braised om a wine sauce. (wine, beef broth (salt free) onions, celery, garlic, bay leaf, black pepper, a squirt of tomato paste, and fresh rosemary) Served with mashed potatoes and buttered peas. This was another low salt dinner.

Thanks Kim. Yes, I bring the water to a boil, turn it down to a low simmer, break the egg into a small cup, give the water a swirl and slip the egg into the water. Swirl again, moving the first egg over and slip the second egg in.

Last night's dinner. Chicken Perigord. A dish I have been making since 1989. A mushroom duxelles is stuffed under the skin of boneless chicken breasts. It is also a wonderful dinner party dish because the chicken breasts can be boned and stuffed in advance and cooked just before serving. Source: Lucy Waverman - Seasonal Canadian Cookbook.

The little beef roast that keeps on giving. Moe had a beef dip sandwich for breakfast. On a mini baguette.

Last night's dinner. Grilled spot prawns with linguine, garlic and lemon and rapini.