My Recipes

Vietnamese Chicken Curry Recipe

Some of the best chicken you will ever have. I have been eating this dish for 40 years since the first time my wife served it to me in Viet Nam and I haven't tired of it yet.

2 lbs boneless skinned, and chopped

3 large potatoes, skinned and chopped

2 TBS peanut oil or Olive oil (I prefer olive oil)

2 large carrots, skinned and chopped

1 medium onion chopped

2 stalks fresh lemongrass, minced put in cloth bag

2 stalks celery, chopped

2 cloves garlic, minced

1 (13 ½ oz.) can coconut milk

1 (13½ oz.) can chicken stock

1 teaspoon pepper

1 teaspoon salt, or to taste

Fresh Cilantro

Fresh French bread or soft rye bread, sliced, for dipping

2 TBS India or Good curry

6 servings

1 hour 25 minutes 45 minutes prep

1. Heat oil in large pot and fry onions and garlic for 1 minute.

2. Add the chicken and continue cooking for 3 minutes.

3. Add all the spices.

4. Stir everything together for a few minutes.

5. Let cook until chicken is tender.

6. Add the rest of the ingredient.

7. Bring to a boil and simmer gently for about 20 minutes.

8. Take out Minced lemongrass

9. Garnish with cilantro before serving in bowls.

9. Eat with French bread or serve with steamed rice.

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This is one of my family's favor summer time dish. Easy to make and can be made before hand we make 3 times the recipe because they go so fast.

Vietnamese Spring Rolls with Peanut Sauce

Makes 8 rolls

Peanut Sauce

2½ TB tamari

1 tsp toasted sesame oil

3 TB water

¼ cup organic crunchy peanut butter

3 tsp organic German mustard

1 tsp rice wine vinegar

1 tsp ginger, minced

2 tsp honey

1 tsp crushed red Chile flakes

Spring Roll Ingredients

2 oz rice stick noodles

16 pcs. 21–25 shrimp, cooked and peeled

1 cup grated carrot

1 cup mung bean sprouts

1 cup cucumber, peeled, seeded, and julienne

6 large red or green leaf lettuce leaves

2 large red leaf lettuce leaves, rib removed, quartered

2 TB mint leaves, chopped

2 or 3 Stalks cilantro, break into pieces

Spring roll wrappers

Combine ingredients for peanut sauce, set aside. Soak rice stick noodles in hot water for15 minutes, until soft. Quickly dip wrapper in hot water. Wrapper will feel rubbery. Layer ingredients on wrapper. Fold the bottom of wrapper over the top of the ingredients. Fold sides, roll up, place seam side down on plate.

Cover with wet lettuce leaves to keep them from drying out.

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Ann’s Famous Cha Gio

(Vietnamese Egg Rolls) Recipe

Once you make these egg rolls, you'll never make them any other way! Make sure you get the correct egg roll wrappers. They should be FROZEN and very thin, almost paper thin. Do not use the egg roll wrapper found in the refrigerated section (usually near tofu) in Western supermarket they make starchy, thick, gooey egg rolls with big bubbles on outside when you fry. It's important to make sure you keep your wrapper and rolled egg rolls under plastic wrap so that they do not dry out!

For about two dozen egg rolls, you'll need:

Ingredients:

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 egg for sealing egg roll
Oil, for frying

FOR THE MEAT
1 pound ground pork
½ to 1 lb Shrimp, peeled, minced or ground in a food processor
freshly ground black pepper

FOR THE VEGETABLES
2 to 3 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 large carrots, shredded
1 cup dried mushrooms, soaked and sliced, or 1 cup Tree Wood Ear Fungus mushroom soaked
1 tablespoon cooking oil (canola, vegetable, peanut) Used for cooking meat
1 large onion, finely chopped
1 tablespoon soy sauce
1 small section bean thread vermicelli. They're sold individually or in packages, but the packages will tie a small bundle together. You just need one.
1/2 teaspoon salt to taste
1 teaspoon ground black pepper

Optional: Ground turkey or chicken may be substituted for the pork. Add minced crab to make it even more flavorful. Vegetarians may substitute the meats with fresh tofu; just make sure to drain the excess water.

Dried mushrooms, tree ear fungus, and bean thread vermicelli need to be rehydrated. Soak in warm water for about 15 minutes. If you want to speed along the softening process, use boiling water. Squeeze vermicelli and mushrooms dry and allow to drain. Cut vermicelli into two-inch segments. I use a pair of scissors for ease. Cut off mushroom stems and slice thinly. Sometimes tree ear funguses are sold pre-sliced, if not, then slice into small strips.

Directions:

1. Heat a wok or large sauté pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low. Add the garlic, onion, salt, soy sauce, and black pepper. Continue to stir-fry for another minute. Cook the pork and onion until pork thoroughly cooked and add shrimp at the end and cook two minutes. To check for taste, I usually take a tiny lump of the meat to taste to adjust seasonings if necessary.

2. Using a food processor shredded cabbage and carrots into a large bowl set aside. Now add the meat ingredients into the bowl and mix thoroughly.

IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls; the width of the egg roll should only be 1.25" diameter.

3. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. You need enough oil that the egg rolls won't touch the pan so that it can cook evenly. As for oil, I recommend canola or safflower because they're tasteless and healthier than just vegetable or corn oil. Don't use olive oil because it has a different heating point and isn't as effective for deep frying. The medium temperature is needed to thoroughly cook the raw vegetables, and allow the wrappers to reach golden perfection. Turning the temperature too high will burn the wrapper. Heat the oil to 350°F (175°C) to test if the oil is hot enough for frying, flick some water into the pan. If it starts sizzling, the oil is ready for frying or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown. Place on wire rack to drain and cool.

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Shrimp Scampi

Ingredients:
6-8 Large Shrimp, uncooked
8 oz cooked linguine
¼ cup white flour
1 Tbsp garlic, chopped
¼ cup canola and olive oil blend
½ cup white wine
3 Tbsp parmesan cheese, fancy shredded
2 Tbsp butter, soft
1 Tbsp fresh parsley, chopped
salt and pepper, if desired

Directions:
1. Cook pasta according to package directions.
2. Lightly coat shrimp with flour and set aside.
3. Heat oil on medium-high heat.
4. Add garlic and sauté until light brown.
5. Press shrimp into the garlic - garlic will stick to shrimp.
6. Cook until shrimp is pink on one side.
7. Turn shrimp and add ¼ cup of the wine.
8. Reduce wine to half, turn heat to low.
9. Sprinkle shrimp with ½ of the cheese and parsley.
10. Add remaining wine, butter and salt & pepper.
11. Add warm pasta gently stirring until butter melts.
12. Place on dinner plate - bringing shrimp to the top.
13. Garnish with remaining cheese and parsley.

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Grandma's Oatmeal Cookies

Old-fashioned oatmeal cookies are made with shortening, brown sugar, buttermilk, and spices.

INGREDIENTS:

1 cup shortening

1 1/2 cups light brown sugar, packed

2 eggs

1/2 cup buttermilk or regular milk

1 1/2 cups all-purpose flour, stir before measuring

1 teaspoon baking soda (decrease to 1/2 teaspoon if you use regular milk)

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

3 cups quick cooking rolled oats

3/4 to 1 cup raisins

PREPARATION:

In a mixing bowl, cream together the shortening and brown sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir in the buttermilk. Into another bowl sift together the flour, baking soda, baking powder, salt, and spices. Stir the sifted mixture into the creamed mixture until blended. Stir in oats and raisins. With a tablespoon, drop onto greased baking sheets about 2 inches apart. Bake in a preheated 400° oven for about 10 minutes, or until lightly browned.

Makes 4 to 5 dozen oatmeal cookies

BBQ Five-Spice Cornish Game Hens

Ingredients

4 Cornish game hens (14 ounces -each)

4 Garlic cloves

2 Shallots, or 3 green onions, -white part only

1 ½ TBS Sugar

½ TS Salt

¼ TS Black pepper

½ TS Five spice powder

1 ½ TBS Vietnamese fish sauce -(nouc mam)

1 ½ TBS Light soy sauce

1 ½ TBS Dry sherry

Directions

This aromatic barbecued game hen can be easily served West-ern style with rice, coleslaw or a green salad.

Halve the hens through the breast. Flatten with the palm of your hand.

In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator.

Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce.

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Fried Rice with Sausage, Shrimp and Crab

Com Chien Thap Cam

1 2/3 cups long-grain white rice

6 dried Chinese mushrooms

2 Chinese sausages or Any Good sausages

1/4 pound raw shrimp

1/4 cup vegetable oil -- plus 1 tablespoon

1 medium onion

1 tablespoon fish sauce

1/2 pound crab meat

2 eggs

2 large scallions

Asian Mushroom= caps, dried, 1 to 1-1/2 inches in diameter

Chinese Sausage= sweet, mild, cured, pork. About 6" long sold in pairs.

Shrimp size= 21 to 25 shrimp per pound.

Fish Sauce= nam pla. Use Vietnamese or Thai fish sauce.

Crab meat= fresh, frozen, canned. Rinse and sort to discard shell, cartilage.

Ingredients

Day before prepare rice. Bring 6 quarts of unsalted water to a boil over high heat in a large, heavy pot. Stirring constantly, slowly pour in the rice in a thin stream. Reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but are still slightly firm to the bite. Drain the rice in a large sieve, fluffing it with a fork. Transfer rice to a large bowl and set it aside to cool to room temperature. Cover the bowl tightly and refrigerate overnight or for at least

12 hours.

Day of Meal

Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water. Soak for at least 30 minutes until soft. Remove mushrooms. Discard water. Rinse mushrooms of any remaining grit and cut off and discard any stems. Slice each cap crosswise into 1/2-inch strips.

Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.

Wash and trim SCALLIONS, keeping most of the green tops. Cut scallions into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.

Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.

Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp. Drain on absorbent paper.

Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly, cook for 2 to 3 minutes, or until they are soft. Regulate heat to prevent browning.

Add MUSHROOMS, then the chilled rice and stirring constantly with a fork, cook for about 3 minutes, or until the rice is heated through. - Stir in the FISH SAUCE

.Push the rice to the edge of the wok to make a well in the center. Pour in the remaining oil and drop the SHRIMP into it. Without stirring rice, cook the shrimp, for about 2 minutes, turning as they become firm and pink.

Mix the shrimp into the rice and still stirring, cook over moderate heat for 5 minutes. Do not let the rice brown. Stir in the CRAB meat and the SAUSAGE and cook for 2 minutes. Break EGGS, one at a time, stirring well after each addition.

Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce if rice seems too bland.

Serve the fried rice mounded on a large heated platter or bowl.

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Fudgy Chocolate Layer Cake

Chocolate fans will surely applaud this to-die-for fudge cake

Makes 12 servings

1 3/4 cups all-purpose flour

1 cup less 1 tablespoon Unsweetened cocoa powder

Unsweetened cocoa powder

1 ¼ teaspoons baking soda

¾ cup (1 ½ stick) butter, softened

2/3 cup granulated sugar

2/3 cup firmly packed brown sugar

2 large eggs

2 teaspoons vanilla extract

1 ½ cup buttermilk

Frosting and Garnish

½ cup (1 stick) butter, softened

1 cup confectioners’ sugar, shifted

3 ounces (3squares) unsweetened chocolate, melted

2 teaspoons vanilla extract

Crushed Walnuts (optional)

1. Preheat oven to 350º F. Line bottom of two 9-inch round cake pans with waxed paper. Grease paper and sides of pans. Dust with flour.

2. Mix, flour, cocoa, baking soda, and salt. In another bowl, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Add egg, 1 at a time, beating well after each addition. Add vanilla.

3. At low speed, alternately beat flour mixture just until blended. Divide batter equally between prepared pans.

4. Bake cake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer pans to wire racks . To cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers top-side up and cool completely.

5. To prepare frosting, beat butter and confectioner’ sugar at medium speed until light and fluffy. Add melted Chocolate and vanilla and smooth.

6. Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on the top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings and slicing.

Preparation, 45 minutes. 25-30 minutes baking.

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Boston Cream Pie

Despite its name, this chocolate-grazed American classic is actually a cake

Makes 8 servings

1 cup all-purpose flour

3/4 cup sugar

1/2 cup butter softened

1/3 cup unsweetened cocoa

2 eggs

1 teaspoon vanilla

3/4 teaspoon baking powder

1/2 teaspoon baking soda

Filling Ingredients:

1 (3.3-ounce) package instant white chocolate flavored pudding and pie filling mix

1 1/2 cups milk

Glaze Ingredients:

1/4 cup Heavy Whipping Cream

3 (1-ounce) squares semi-sweet baking chocolate

Heat oven to 350°F. Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

Pour batter into greased and floured 9-inch round cake pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely (about 1 hour).

Meanwhile, combine pudding mix and 1 1/2 cups milk in medium bowl with wire whisk until thickened. Refrigerate until ready to assemble pie.

To assemble, split cake horizontally in half. Place bottom layer on serving platter; spread pudding over top. Place top cake layer over pudding. Refrigerate 1 hour.

Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add chocolate; remove from heat. Stir glaze with wire whisk until smooth. Spread glaze over top of cake just before serving. Store refrigerated.

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Pie Dough

This is a great Recipe for pie dough (or a portion of it) This recipe is scaled back to yield 2 (9 inch) pastry crusts.

3 cups all-purpose flour

1 teaspoon salt

8 ounces (1 stick) shortening

1 egg

1 teaspoon sugar

3/4 teaspoon vinegar

Cold Water

1. Combine flour and salt. Add shortening and cut it into the flour mixture using a pastry blender two knives or your finger, until mixture resembles coarse meal.

2. Combine egg, sugar, vinegar and enough cold water to make 1/2cup. Pour over flour mixture.

3. Using a fork, mix just enough to combine. Form into 2 balls, wrap each in plastic wrap, and refrigerate until needed.

4. To roll chilled dough, sprinkle a minimum amount of flour on the work surface and with a rolling pin roll into a 13-inch circle.

5. Fold dough into a quarters and transfer to baking pan. Unfold. Press into bottom and sides of pan. Proceed with recipe.

There are lots of ways to crimp the dough. One way is with a fork. I use my floured thumb and finger to crimp the dough into fluted crust.

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Strawberry Pie

Rhubarb Crumb Pie

MAKE 8 SERVING

1 egg

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

3/4 pound fresh rhubarb, cut into ½-inch pieces (about 3 cups)

1 pint fresh strawberries

1 unbaked pie shell (( inch)

TOPPING

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup quick-cooking or rolled oats

In a mixing bowl, beat egg. Beat in sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pie shell. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400º for 10 minutes. Reduce heat to 350º; bake for 35 minutes or until golden brown and bubby.

Pumpkin-Apple Pie

A delightful combination of two standards - apple and pumpkin - in this lightly spiced pie with a streusel topping . A unique apple and pumpkin pie recipe I liked because you still have the traditional apple-pumpkin pie flavor, but with an interesting twist.

Ingredients

· 1/3 cup packed brown sugar

· 1 tablespoon cornstarch

· 1 teaspoon ground cinnamon

· 1/2 teaspoon ground ginger

· 1/8 teaspoon ground cloves

· 1/2 teaspoon of Ground Nutmeg

· 1 Teaspoon of Vanilla Extract

· 1/4 teaspoon of Kosher salt

· 1/3 cup water

· 1 tablespoon cornstarch

· 1 Slightly beaten egg

· 2 tablespoons of Unsalted Butter or margarine

· 4 cups sliced peeled tart apples

· 1 tablespoon Lemon Juice

· 1 5 ½ ounce can (2/3 cup) evaporated milk

· 1 cup canned pumpkin

· 1/3 cup sugar

· Pastry for a single-crust pie (9 inches)

· Whipped cream, optional

Directions

Prepare and roll out pastry. Line 9-inch pie plate. Trim pastry to ½ inch beyond edge. Flute edge high; do not prick. Bake in 450º oven for 5 minute. Cool on rack.
For filling in medium saucepan combine brown sugar, water, butter, or margarine, cornstarch, cinnamon, and ¼ teaspoon salt.
Cook and stir over medium heat till mixture comes to boiling. Stir in sliced apples. Cover and cook for 5 to 6 minutes or till apples are crisp-tender, stirring occasionally.
Remove from heat; stir in lemon juice. Spread apple mixture evenly in bottom of partially baked pastry shell. In mixing bowl, combine egg, pumpkin, granulated sugar, ginger, cloves, and remaining ¼ teaspoon salt; mix well.
Stir in evaporated milk. Carefully pour pumpkin mixture over apples. To prevent overbrowning, cover edge of pie with foil. Bake in 375º oven for 20 minutes. Remove foil; bake for 20 to 25minutes more or till knife inserted off-center comes out clean. Cool pie thoroughly on rack.

And if you like toppings you can add a streusel topping. Good either way with or without the streusel.

STREUSEL TOPPING

3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecan

To make the streusel. In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles course crumbs. Stir in pecans.

Serve and Enjoy!

Connie's Zucchini Bread

This is my sister-in-law's favorite recipe and for very good reason! This recipe makes two very moist and flavorful loaves. I hope you will enjoy it!

1 Loaf 1½ hours 20 min prep

3 large eggs

1 cup vegetable oil

2 cups grated zucchini

2 teaspoons vanilla extract

2 cups sugar

3 cups flour

3 teaspoon cinnamon

1 teaspoon baking soda

!/4 teaspoon baking powder

½ cup chopped nuts

4 cups fresh blueberries or 2 cups frozen, thawed and drained (This Is what I add) option

1. Place eggs, oil, zucchini and vanilla extract in blender and puree.

2. Sift together sugar, flour, baking soda, salt and baking powder.

3. Pour liquid ingredients into dry and mix.

4. Add nuts.

5. Divide batter into two loaf pans.

6. Bake at 325F degrees for 1 hour.

Zucchini Bread with blueberry

Tom's Caramel Custard

It is a wonderful dessert after a rich or highly spiced meal, and it also makes a delightful snack. Crème Carmel is an old French specialty which they taught to the Mexicans during the time they ruled Mexico .

Bring gently to boil, stirring often:

4 ¾ cups milk
1 1/3 cups half and half
2 cups sugar
zest of one lemon
good grating of nutmeg

Cool milk mixture. While it is cooling, prepare the Caramel. In a heavy pan, bring to a boil:

2 cups sugar
¼ cup water

Stir until sugar is melted. Boil over high heat without stirring until sugar caramelizes to a light golden brown. Watch it carefully, it can go past the light brown stage quickly and burn. Pour into twelve custard cups and swirl carefully to coat bottom evenly about 1/8 inch thick. Be careful, this stuff really burns if you get it on you.

While the caramel cools, beat well together:

12 egg yolks
8 whole eggs

When milk mixture has cooled to lukewarm, beat the eggs gently in, then strain. Pour into the prepared custard cups. Dust with a delicate touch of cinnamon and/or nutmeg. Stand cups in baking pan and carefully fill pan with enough hot water to come about half way up sides of cups. Bake at 300’ about one hour or until knife or bamboo skewer inserted in center of cup comes out clean.

Let the Flan cool to lukewarm, or chill well. When ready to serve, run knife carefully around inside of each cup. Turn out gently onto serving plate. Garnish with a bit of mint and a dollop of whipped cream.

Cranberry-Sweet Potato Cookies

A sweet and nutritious cookie to complement your holiday meal

Ingredients:

· 1/3 cup maple syrup

· 1/2 cup softened butter

· 1 teaspoon vanilla extract

· 1 egg

· 1 cup mashed cooked sweet potato

· 1 3/4 cups whole wheat, barley, or brown rice flour

· 2 teaspoons baking powder

· 1/2 teaspoon baking soda

· 1 1/2 teaspoons pumpkin pie spice

· 3/4 cup dried cranberries

· 1/2 cup chopped walnuts or pecans

Preheat oven to 375°F. Beat together sweetener and butter substitute or coconut oil until smooth. Add vanilla, egg, and pumpkin and beat well. In separate bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Stir flour

mixture into liquid ingredients. Fold in dried cranberries and nuts. Drop by tablespoonfuls onto un-oiled cookie sheets. Bake about

10 minutes, or until bottoms are golden. Cool on wire rack.

Makes about 3 dozen

Note: If you don't have pumpkin pie spice, use 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon ground nutmeg.

Shrimp Vegetable Salad

Mixed salad with shrimp for supper great for the summer months...

My favorite

1 lb. frozen cooked shrimp

1/2 head of lettuce

1 large tomato

1 large cucumber

1 large onion (I like red onion) but can use any type.

2/3 onion cut in fine chopped pices

1 cup frozen peas (thawed)

2 cloves garlic

3 Tbs. olive oil

Mix 1/2 head torn lettuce, 1 large tomato bite sliced, 1 cucumber sliced bite size, 1 large onion 1/3 raw cut in finely sliced pieces add all to a large salad bowl. Set aside.

In frying pan, heat 3 tablespoons olive oil, Cook 2/3 onion until translucent, add 1 lb. thawed frozen cooked shrimps with shell-tail removed, with the pea and 2 garlic cloves sliced for 3 minutes.

Wait 10 minute before adding to vegetables.

When cooked, pour everything into the salad bowl and mix.

Season single bowls with a dressing made of olive oil, vinegar (We use rice vinegar), or use your favorite dressing.

Mrs. Dash seasoned. Or can use salt and pepper.

Enjoy!

Herb and Spice Mixtures

A great way to season a kidney diet

By DaVita Dietitian Sara

Low sodium is one component of the renal diet recommended for people with chronic kidney disease and those on dialysis. Salt is an acquired taste. This means people who follow a low sodium diet can readjust to the flavors in food with very little or no salt over time—but there is an adjustment period. Herb and spice mixtures are a wonderful way to add extra flavor to foods without extra sodium.

Many commercially prepared herb and spice mixtures are available. Mrs. Dash® seasoning blends are readily available in a variety of flavors, and no sodium or potassium is added. Be sure to read labels because some seasoning blends, like Lemon Pepper may contain salt. Other low sodium blends may contain potassium chloride as a replacement for sodium chloride.

Create your own mix of favorite herbs and spices. Place the blend in a shaker on the table so it’s always visible and in reach. Add seasoning blends to marinades, homemade salad dressings and sauces. Sprinkle over meat, poultry or fish before cooking. Add to salads and vegetables for extra flavor.

You can easily make your own herb and spice seasoning blends to help add new flavors to your kidney diet. For best results, crush or grind herbs and spices together before placing in a shaker. For more ideas on using herbs and spices check out DaVita.com’s easy seasoning blends and recipes that incorporate seasoning mixtures.

Mexican Seasoning

Recipe submitted by DaVita dietitian Lynn, RD, LD, from Minnesota .

Portions: 8

Serving size: 1 teaspoon

Ingredients

2 teaspoons chili powder
1-1/2 teaspoons paprika
1-1/2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
dash of cayenne pepper

Preparation

Mix spices together in a small jar or bowl.
Use to season meat for tacos, fajitas or burritos.

Nutrients per serving

Calories: 8
Protein: 0 g
Carbohydrates: 2 g
Fat: 0 g
Cholesterol: 0 mg
Sodium: 10 mg
Potassium: 46 mg
Phosphorus: 9 mg
Calcium: 10 mg
Fiber: 0.5 g Bottom of Form

Basic Meat Coating Mix

Portions: 12

Serving size 1-1/2 tablespoons for 1 piece of meat

Ingredients

1 cup dry unseasoned breadcrumbs
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon dried celery leaves
1/2 teaspoon paprika

Preparation

Blend ingredients in a food processor or a blender.
Dip fresh meat into margarine or oil, then coat with coating mix, one piece at a time.
Bake meat in the oven or fry in a skillet.

Nutrients per serving

Calories: 37
Protein: 1 g
Carbohydrate: 7 g
Fat: 0 g
Cholesterol: 0 mg
Sodium: 66 mg
Potassium: 25 mg
Phosphorus: 16 mg
Calcium: 20 mg
Fiber: 0.5 g

Meat Marinade

Portions: 1 cup marinade

Serving size: 2 tablespoons per 3-ounce meat portion

Ingredients

1/2 cup olive oil
1/4 cup red wine
1/4 cup red wine vinegar
3 garlic cloves, crushed
1 teaspoon oregano
dash of pepper

Preparation

Combine ingredients and mix well.
Refrigerate meat while marinating.

Nutrients per serving *

Calories: 82
Protein: 0 g
Carbohydrates: 0 g
Fat: 9 g
Cholesterol: 0 mg
Sodium: 0 mg
Potassium: 10 mg
Phosphorus 1 mg
Calcium: 3 mg
Fiber: 0 mg

* Nutrient analysis adjusted for leftover marinade not absorbed by the meat.

Basic Salad Dressing

Portions: 5

Serving size: 2 tablespoons

Ingredients

6 tablespoons canola oil
2 tablespoons vinegar or lemon juice
1/2 teaspoon freshly ground black pepper
1 tablespoon parsley, chopped
1 tablespoon fresh herbs or 1 teaspoon dried herbs of choice

Preparation

Mix ingredients together to make 1/2 cup basic salad dressing.
Add chopped parsley and 1 tablespoon fresh herbs or 1 teaspoon dried herbs.

Nutrients per serving

Calories: 146
Protein: 0 g
Carbohydrate: 1 g
Fat: 16 g
Cholesterol: 0 mg
Sodium: 1 mg
Potassium: 19 mg
Phosphorus: 2 mg
Calcium: 4 mg
Fiber: 0.1 g

Renal and Renal Diabetic Food Choices

3 fat

Helpful Hints

Suggested herbs to use include basil, dill, rosemary, oregano or tarragon.
Different flavored oils and vinegars also add variety. Try garlic oil, basil oil, or a small amount of sesame oil. For vinegar, try unseasoned rice vinegar or balsamic vinegar.

Sara's Vinaigrette Salad Dressing

Recipe from Cooking for David: A Culinary Dialysis Cookbook written by Sara Colman RD , CSR, CDE and Dorothy Gordon RN and submitted by DaVita dietitian Sara from California .

Portions: 12

Serving size: 2 tablespoons

Ingredients

1/4 cup olive oil
1/2 cup vinegar
1 tablespoon Mrs. Dash® original blend herb seasoning
1 teaspoon minced garlic
1/2 teaspoon black pepper
1 packet artificial sweetener

Preparations

Place all ingredients into a jar with a tight lid and shake.
Ready to serve.

Nutrients per serving

Calories: 42
Protein: 0 g
Carbohydrate: 1 g
Fat: 5 g
Cholesterol: 0 mg
Sodium: 0 mg
Potassium: 14 mg
Phosphorus: 3 mg
Calcium: 0 mg
Fiber: 0 g

Helpful Hints:

Leftover dressing keeps well in the refrigerator for about 2 weeks.
Use dressing as a marinade for meat or vegetables.

Italian Dressing

Recipe submitted by DaVita dietitian Lynn, RD, LD, from Minnesota .

Portions: 16

Serving size: 2 tablespoons

Ingredients

1 tablespoon dried parsley leaves, crushed
1/4 teaspoon ground oregano
1/2 teaspoon ground thyme
1/4 teaspoon ground marjoram
1/2 teaspoon ground celery seeds
1/4 teaspoon garlic powder
1 teaspoon granulated sugar
1/8 teaspoon salt
1 pinch black pepper
1/2 cup red wine vinegar
1/2 cup olive oil

Preparation

Mix seasonings together.
Add to vinegar and oil.
Shake well to mix.

Nutrients per serving

Calories: 65
Protein: 0 g
Carbohydrates: 1 g
Fat: 7 g
Cholesterol: 0 mg
Sodium: 18 mg
Potassium: 10 mg
Phosphorus: 1 mg
Calcium: 3 mg
Fiber: 0 g

Homemade salad dressings keep well
in the refrigerator for several weeks

	Herbs	Spices
Types:	Herbs can be classified into different types such as culinary, medicinal, sacred and those used for pest control.	Spices are used to flavor and color food and often also used as remedies for some ailments.
Uses and examples:	Herbs are mostly from the leaves from plants and used for providing flavor in cooking (thyme, lavender, coriander leaves), for health purposes (“shilajit”, Kava) in some cultures and used for pest control (mint, peppermint).	Spices that are used to flavor food include coriander, fennel, mustard, cinnamon, mace, clove, saffron, ginger, asafoetida, and those used as a treatment for ailments are asafoetida, bay leaf oil, cinnamon, cloves, cumin, fenugreek, turmeric etc. .
Fresh or Dry:	Fresh and Dry	Dry
Definition:	Herbs are usually the leafy parts for plants and can be sweet or savoury in flavour.	Spices are seasonings obtained from parts of a plant such as fruits and seed, bark, dried buds, stigma, roots and rhizomes and resin used in food for flavour, color or as preservatives.