Ann_T

I'm sure you could find something similar locally. Do you have any German or European style delis?

They are longer and thiner than regular hot dog wieners and these are made from pork. Years ago, like over 40, I use to get them from a vendor at the St. Lawrence Market in Toronto that were made from veal. Those were the best. These are made in BC......European Wieners - Freybe

Although last night's dinner would not be called a low sodium meal by any stretch of the imagination, it was substantially lower in sodium than what it would have been in the past. Moe had been wanting a hot dog so I decided to make him one. I grilled a European wiener which is what we would normally have when we have hot dogs. I'm not big on hot dogs so when we have them it has to be European wieners. The only ones that I will eat. And they are 300mg lower in sodium than regular wieners. I bought smaller panni buns and rather than buy sodium reduced potato chips I made homemade potato chips in order to control the amount of salt. He used a reduced salt mustard from Hot Mama's which is the company I ordered the salt free spice/herb rubs from. And he had sliced onions and tomatoes on top. I have a very happy husband who loved his dinner.

Been craving a Green peppercorn steak, so that is what I made for dinner tonight. Got the potato wedges in the oven shortly after getting home from work. The potatoes were seasoned with no salt Steak rub from Hot Mamas. Next I reconstituted the dried green peppercorns in salt free beef broth. Seasoned the steak with black pepper and just a tiny bit of Himalayan sea salt. When the potatoes were almost done, I seared the steaks in a little olive oil and butter. Removed from the pan and set a side to make the sauce. Added a minced shallot to the pan and sautéed for a minute or two and then added a minced garlic clove. Added the beef broth with the green peppercorns and simmered to reduce. While the sauce was reducing cooked the broccoli. Added a pinch of salt to the sauce along with heavy cream and simmered until the sauce thickened. Finished the sauce with a little Armagnac. This dinner took less than an hour to make.

Since we ate early yesterday, we had dessert for dinner last night. Bread and Butter Pudding with caramel sauce. I also had it for breakfast.

Very early dinner or a late lunch, depending on how you look at it. Pizza with homemade Italian sausage with mushrooms. Dough was made Thursday morning and was in the fridge until 6 AM this morning. I made the sausage this morning. Baked in the Ooni.

I don't think you misspoke, someone on a facebook group share this link to another version of a Marengo recipe. This one has an egg and shrimp. And it is tomato based. Not at all similar to the one from https://www.youtube.com/watch?si=ez0-483h0rra1uTe&fbclid=IwAR2ALS_JVdQgAUrDL-WVb1k1kwa5lCkEkBokQKFeP9Bv3vRVAiiWRXe4Hlo&v=yf6VL1YEEUE&feature=youtu.be&themeRefresh=1

Steak dinner for two. My intentions had been to make a wine sauce to go with Steak and Frites for dinner. But by the time I got home from work I had changed my mind. I wasn't overly hungry so I just grilled the17oz Sterling Silver NY Strip steak and baked four mini russet potatoes to go with.

This is the only recipe I have for Chicken Marengo. It is apparently a very old recipe. What I like about it is that it isn't tomato based.

The recipes in this cookbook are basically descriptions rather than specifics. You can find it here: Pollo Alla Marengo

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/