Note: This drawing is now closed. I was a little slow to write about this new book that I edited and published recently because, well, it's about low-sodium cooking. Like so many "foodies", I think of myself as a salt lover, and I keep a few varieties of salt on hand at all times. The thing about author Jessica Goldman-Foung is that she's a total foodie too, and I should have known better and tried out some of the recipes earlier, because I'm loving everything so far. Sodium Girl's Limitless Low-Sodium Cookbook is, quite simply, my kind of cookbook. Jess has figured out how to cut out the sodium without sacrificing flavor. These first few dishes I've tried are in fact so good, I'd say they're better than any salty version you might try because the true flavors of the food come shining through. First up from the book is Curry Chicken Salad. The recipe title doesn't do it justice -- Jess should have snuck the word "awesome" in there to be a little more accurate.Golden raisins, scallions, a diced Granny Smith apple, fennel -- those ingredients alone make this recipe wonderful.But of course it's all about the dressing. She calls for creme fraiche as the base but offers a few options for that if you can't find any in your market (I couldn't). Then you add curry powder and cayenne for spice, honey for sweetness, and grated fresh ginger for zing. You'll want to make a big batch of this and put it on everything.The chicken is super easy to prepare -- just pan fry some boneless, skinless breasts. Finally you toss everything together. I suppose this would be nice as a sandwich, but I ate it plain because I'm gluten-free. That's another nice thing about this book... it's very gluten-free friendly. I can't wait to tell you more about the recipes in this book, but for now, if you live in the U.S. or Canada and would like to be entered into a drawing for a copy of Sodium Girl's Limitless Low-Sodium Cookbook, just post a comment below before Friday, March 15th at 5pm. Good luck!
I've never been one to make Chinese fried rice at home. Sure it's a good way to use up leftover rice, but it just wasn't my thing. Then I found out about Korean-style kimchi fried rice. Using a real recipe isn't that important. You need kimchi and rice -- that's for sure. The rest is best when you improvise. Generally I'll start with bacon (or pork belly if I'm lucky). Korean red pepper paste is also pretty important, but probably not required if the kimchi has a lot of extra juice to add for that gorgeous red color. I tend to improvise with a little soy sauce (gluten-free of course) and vinegar. I might throw in some fresh ginger and scallions if I have them. And in this case, as you can see, I fried a bit of tofu and served it with a sunny-side-up egg on top. This is how I like to cook, tasting along the way. Just don't ask me for a recipe.