Get the Salt Out (36 page)

225
Rub salt-free dry marinades into meat or poultry
before grilling, broiling, or baking. With Caribbean, Barbecue, and Moroccan varieties, The Spice Hunter dry marinades are easy to use and can instantly transport your taste buds to faraway places. For the best coating and flavor, apply a very light coat of oil, broth, salt-free tomato juice, or a mixture of any of these first before shaking on and rubbing in the marinade. Then cook meat as usual.
One Salt Shaker.

226
Give steaks and chops flavor
before broiling by topping them with herbs such as oregano, rosemary, or thyme and seasonings like garlic powder or onion powder.
One Salt Shaker.

227
Or sprinkle Robbie’s low-sodium Worcestershire sauce or Mr. Spice’s sodium-free Garlic Steak Sauce on them.
These versatile seasonings can be found in health food stores.
One Salt Shaker.

228
Say good-bye to Accent and other meat tenderizers
that are high in sodium and frequently contain MSG. Instead, try adding blended papaya or pineapple to marinades. Both of these fruits contain enzymes that help with digestion and that also can be used to tenderize meat.

229
Other tenderizing liquids to use in marinades
are wine, lemon, or lime juice, or different varieties of vinegar. If you use wine, be sure to use table wine instead of cooking wine, which has added salt. Here’s a recipe from my book
Super Nutrition for Women
that uses red wine. It’s tremendously flavorful,
even though it has only a few ingredients.
One Salt Shaker.

Place the flank steak in a baking dish and cover with a mixture of wine, Worcestershire sauce, ginger, and garlic. Marinate for at least 2 hours in the refrigerator.

Preheat the broiler. Broil about 8 to 9 minutes on each side until done to preference. Serve hot from the oven with a salad and vegetable.
Serves 4.

230
Stir-fry beef or chicken strips in a small amount of herbed oil.
(See tip 44.) This is another way to impart flavor without the salt.
One Salt Shaker.

231
If you have to load burgers with salty ketchup and mustard to make them flavorful,
learn to put the flavor inside the burgers instead of on top of them. Elma W. Bagg does exactly that with her creation of these delightful Herbed Hamburgers from
Cooking Without a Grain of Salt. One Salt Shaker.

Combine all the ingredients, make into 10 patties, and broil or grill until done.
Serves 10.

232
Here’s another example of how to make tasty burgers
—give them a south-of-the-border flavor. This sassy recipe comes from
Cooking for Healthy Healing
by Linda Rector-Page.
One Salt Shaker.