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For the birds! (Cooking)
Jul. 25th, 2013 06:36 pmA while back, when I gave up meat, I still had hamburgers ("hamburgers") -- I'd order it with everything I wanted on it, just hold the meat. At the time I said I didn't miss it, that I hardly noticed the change in flavor at all. People scoffed at me, but it was true.
So it shouldn't have surprised me that, when I tried my first turkey burger today, I enjoyed it. Shouldn't have surprised me, but did. Not only did I enjoy it, it was probably the best burger I've had all year. I would never have guessed it was turkey. I'm trying to cut my consumption of red meat down to 1-2 times a week, so that I like turkey burgers is a great discovery.
Because cutting back on red meat isn't fun enough, I'm trying to cut back on sodium, too. (And add to that that I need to be low carb as well, and it becomes a great puzzle on what in the world I CAN eat.) So tonight I cooked. And, mind bogglingly, it came out well. Simple as pie, too!
Marinate a chicken breast in the juice of a lime, some olive oil (I used EVOO, if it matters), and garlic. (You were supposed to use black pepper as well, but somehow I forgot that. Clearly a recipe with five ingredients is just too challenging for me!) Leave it marinating in the fridge for a couple hours, then cook however you want (I baked it). Amazing. Not a single grain of salt on it, and it tasted really good. Somehow the lime took the place of salt and made it interesting. I used to salt everything, and I didn't miss it at all here.
I'm not aiming for 100% perfect all the time (for me, that's a recipe for failure), and there is a lot of give-and-take (turkey burgers are likely high in sodium), but there are lots of little changes that are easy enough to make. Little steps all add up.
PS: French fries with no salt aren't too bad if they're very hot out of the fryer. It breaks my heart that ketchup is very high in sodium, because I swear I could drink it straight from the bottle. Those things together mean it's easier to get fries and eat only a couple.
So it shouldn't have surprised me that, when I tried my first turkey burger today, I enjoyed it. Shouldn't have surprised me, but did. Not only did I enjoy it, it was probably the best burger I've had all year. I would never have guessed it was turkey. I'm trying to cut my consumption of red meat down to 1-2 times a week, so that I like turkey burgers is a great discovery.
Because cutting back on red meat isn't fun enough, I'm trying to cut back on sodium, too. (And add to that that I need to be low carb as well, and it becomes a great puzzle on what in the world I CAN eat.) So tonight I cooked. And, mind bogglingly, it came out well. Simple as pie, too!
Marinate a chicken breast in the juice of a lime, some olive oil (I used EVOO, if it matters), and garlic. (You were supposed to use black pepper as well, but somehow I forgot that. Clearly a recipe with five ingredients is just too challenging for me!) Leave it marinating in the fridge for a couple hours, then cook however you want (I baked it). Amazing. Not a single grain of salt on it, and it tasted really good. Somehow the lime took the place of salt and made it interesting. I used to salt everything, and I didn't miss it at all here.
I'm not aiming for 100% perfect all the time (for me, that's a recipe for failure), and there is a lot of give-and-take (turkey burgers are likely high in sodium), but there are lots of little changes that are easy enough to make. Little steps all add up.
PS: French fries with no salt aren't too bad if they're very hot out of the fryer. It breaks my heart that ketchup is very high in sodium, because I swear I could drink it straight from the bottle. Those things together mean it's easier to get fries and eat only a couple.
