Tuesday, April 28, 2015

Salt: Friend or Foe?

by Leanne Ely

Today's Focus is on SALT

Salt is an essential nutrient. Our bodies NEED salt. Note that I am not saying we need a LOT of salt, we just need some (about 500 milligrams a day). This is one of the reasons I much prefer sea salt to other salts-it's fresher, lighter and won't bog you don't like regular old table salt. Table salt has chemicals in it to keep it from clumping; such as sodium silicoaluminate, calcium phosphate or magnesium carbonate for example. No one needs chemical additives in their food!

Here's Today's TRICK:


I like to keep my salt in a dish so I can grab it by the pinch instead of risk oversalting it with a saltshaker. Obviously, you have to have a saltshaker on the table, but for cooking, I use a little salt cellar-it's a little dish with a lid and keep it right by the stovetop. Works like a charm and helps me to gradually salt to taste without risking too much salt.

Here's a TIP:


To prevent salt from clumping up in your saltshaker, add a couple of grains of rice to absorb moisture. I bet you've seen restaurants do this on occasion. It really does do the trick and keeps your salt free flowing with no chemicals, yay!

And Your RECIPE:


Herbed Skillet Chicken
Serves 4

4 boneless skinless chicken breast halves
1/2 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1/2 cup plus 1 tablespoon water -- divided
1 tablespoon cornstarch
2 tablespoons chopped parsley
1 tablespoon olive oil

In a skillet, heat olive oil over medium heat. Add chicken and cook 10 minutes or until slightly browned, turning once. Combine thyme, garlic powder, onion powder and salt and pepper; sprinkle over chicken. Remove chicken, keeping warm and add 1/2 cup water to the skillet, using a wire whisk to scrape the pan and get up all the browned bits. Bring water to a boil, add chicken back in; cover, and reduce heat and cook 10-20 minutes, depending on thickness of chicken, until chicken is done. Remove chicken from skillet. Combine cornstarch and remaining 1 tablespoon water. Add to pan juices; cook until thickened and translucent, stirring or whisking constantly. Taste the sauce, add more salt and pepper if needed, reheating for just a minute. Pour sauce over chicken and sprinkle with parsley.

Per Serving: 202 Calories; 13g Fat; 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 332mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fat.

Copyright (C) 2012 www.savingdinner.com Leanne Ely, CNC All rights reserved.

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