salt free recipes?

Question

does anyone know any good ones? please help

Answer 1

I was given a recipe called everything but salt. It is a combo of all sorts of spices that will liven up your food without the addition of salt. The person whogave it to me uses it on everything from meats to eggs to veggies.

Everything but Salt

9 Tablespoons onion powder
3 Tablespoons paprika
3 Tablespoons dry mustard
1 Tablespoon poultry seasoning
1 Tablespoon garlic powder
2 teaspoons oregano
2 teaspoons pepper
1 teaspoon chili powder

Mix all. Put in a jar or large shaker. Use like salt.

This is a tried and true recipe I have used it on fried potatoes,
mixed with flour to coat chicken or pork chops, used it to season roasts
. It is good on just about everything.

Carefully check mixes and cans and prepackaged foods as they are usually loaded with salt. Going on a salt free program requires mostly home cooking from scratch but once you get used to it it is entirely doable.
Also check www.mrsdash.com They have lots of recipes that are salt free

Answer 2

I only use salt on my eggs and my french fries. I don't cook with salt unless it is already in my packaged food. Try just not using it. Try using some other kind of spice or herbs.

Answer 3

try to use salt free seasons that still give a good flour

Answer 4

Pesto Coated Shrimp and Pasta
Serves 4

Another great use for our pesto!
1/2 cup unsalted chicken stock
1/2 cup salt-free pesto
2 teaspoons olive oil
1 pound shrimp shelled and deveined
2 garlic cloves chopped fine
1/4 cup white wine
1 pound pasta cooked

Heat the oil in a pan large enough to hold all the ingredients. Add the shrimp and the garlic and cook for 2 minutes, then remove the shrimp from the pan. Add the wine to the pan and deglaze, then add the pesto and the chicken stock and cook until it starts to simmer. Add the pasta and toss together

Per Serving 451 Calories; 11g Fat (23.6% calories from fat); 26g Protein; 57g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 161mg Sodium.

SAUCY-QUED COUNTRY-STYLE RIBS
[Salt Free]
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3 pounds country-style ribs
1 teaspoon (approximately) each: black pepper, onion powder, parsley flakes, blended seasoning (no salt, sugar, or MSG), celery seed, cayenne red pepper (from shaker)
1 1/2 quarts No salt Quick Baste-Marinade
1 quart Hickory-Herbal Barbeque Sauce
1/2 pound hickory wood chips, baste-soaked



TO PREPARE NO SALT QUICK BASTE-MARINADE
1 cup cider or red wine vinegar

1 cup fresh lemon juice, seeded

1/2 cup (4 ounces) pure hickory liquid smoke

2 tablespoons liquid garlic or 1 garlic clove, minced

4 tablespoons liquid onion or 1 cup finely chopped onions

2 bay leaves

1 quart water

Combine all ingredients in a 3-quart pot on high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes. Remove from heat and let cool.

Yields 1 1/2 quarts

TO MARINATE RIBS
Place ribs in a tight-fitting container or in a sturdy plastic bas set in a rimmed pan. Pour half of baste-marinade over ribs. Cover container or twist-tie plastic bag. Marinate for 4 hours at room temperature or refrigerate over-night. Turn occasionally for thorough marinating.
PIT FIRE
Presoak hickory wood chips in a 2 cups baste-marinade for 30 minutes and drain. Spread soaked chips over a close bed of 40 to 50 white-ash-hot charcoal briquets. Let chips burn into fire until flames are out.
SEAR SEASONING
When pit-fire is ready, remove ribs from marinade and drain. Retain and strain used marinade for pit spray-basting.) From shakers, sprinkle medium coats of blended seasoning, onion powder, celery seed, parsley flakes, black pepper, and cayenne pepper on both sides of ribs. With fingers and hands press seasonings into meat. Place ribs on lightly greased grill 4 to 6 minutes above hot pit fire. Sear and brown for 3 to 5 minutes on each side, sealing in coated seasonings.
PIT BASTING
Turn and spray-or brush-baste browned ribs every 10 minutes for 60 minutes or until done the way you like them. Tong-dip ribs in Hickory-Herbal Barbeque Sauce every 5 minutes during last 30 minutes of cooking time. Serve with remaining heated sauce.

Makes 4 to 6 servings



SAUCY HICKORY PIT-QUED CHICKEN
[SALT FREE]
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2 boiler-fryer chickens, quartered
1 1/4 quart Hickory-Herbal Barbeque Sauce
1/2 cup each: pure hickory liquid smoke, red wine vinegar, fresh seeded lemon juice
2 cups lukewarm water
6 to 8 cups hickory wood chips, water soaked

TO MARINATE CHICKEN QUARTERS
Combine 2 cups Hickory-Herbal Barbeque Sauce, the liquid smoke, vinegar, and lemon juice in slightly headed water and stir thoroughly. Place chicken in sizable container and pour saucy marinade over it. Marinate for 3 hours at room temperature or refrigerate overnight. Turn occasionally for thorough marinating.
PIT FIRE
Presoak hickory wood chips in water for 20 minutes and drain. Spread half of soaked chips over a close bed of 50-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out. Add second half of soaked chips midway through total cooking time. Adjust vents half open.
PIT BASTING
When pit fire is ready remove chicken from saucy marinade and drain slightly. (Retain used marinade for pit basting.) Turn and baste or tong-dip in marinade every 10 minutes (closing pit cover after each basting) for 60 minutes or until meat is no longer pink near bone. Brush on Hickory-Herbal Barbeque Sauce every 10 minutes during last 30 minutes of cooking. Serve with remaining heated sauce.


Makes 6 to 8 servings

HICKORY-HERBAL BARBEQUE SAUCE
[Salt Free, Sugarless]


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This is just one of Bobby's recipes available which is salt free and sugarless. It is a special sauce used for barbeques. The recipe emphasizes the use of herbs, fruits, vegatables and certain spices to create this wonderful barbeque sauce.

Vegetables and Fruit
1/2 cup each: onions, scallions, bell peppers, carrots, celery, finely chopped

4 medium-size tomatoes, chopped

1 medium-size green cooking apple, chopped

1 each: garlic clove, minced

1/2 cup hot green chili peppers, chopped [or less to taste]

Staples
1 tablespoon each: onion powder, garlic powder, spicy dry mustard

1 tablespoon each: black pepper, ground red chili pepper, celery flakes,
parsley flakes, crumbled or powdered bay leaves, rosemary

1 teaspoon each: ground clove, ground ginger, basil

2 tablespoons or 3 cubes beef bouillon

Liquids
1 cup [8 ounces] pure hickory liquid smoke

1 cup red wine vinegar

1/2 cup each: lemon juice and lime juice, seeded

1/4 cup salt-free prepared mustard

1/2 cup dry cooking sherry cooking

3 cups water


Blender puree all vegetables and fruit together, rinsing blender contents with the 3 cups water into a quart pot on high heat [include water]. Add staple and liquid ingredients. Stir thoroughly and bring to a boil. Reduce heat to medium. Boil gently uncovered for 30 minutes, stirring every few minutes, and covered for another 30 minutes, stirring frequently, for a total cooking time of 1 hour. Sauce should have thickened a little by then; cook longer if needed. Remove sauce from heat until ready to use, or store in refrigerator.

Yields 11/2 to 2 quarts