sf wrote in rec.food.cooking:

> On Sun, 10 Aug 2014 10:50:03 -0500, "cshenk" > wrote:
>
> >
> > Hi, lookig for no salt or low salt items for a friend. He has heart
> > issues and needs to reduce sodium as much as possible and does not
> > have the ability to stand over a stove for more than 5 minutes.
> >
> > How long it takes to cook without him tending it, not relevant.
> > Standing time is.
> >
> > He's a confirmed foodie so this isn't a time to 'pop a can'.
> > Recipes can be as complex as it needs to be but has to allow making
> > parts in stages. Aim at meats and veggies as his primary desires
> > when possible and thanks!
> >
> Can he use a stool to sit while prepping and stirring? Some of these
> recipes call for added salt, so it's up to him to either leave it out
> or use a salt substitute. I have to make accommodations when cooking,
> but thankfully salt isn't a biggie at my house - so I don't have
> specific recipes for that.

In this case, using a stool for a bit is ok, but folks can expand that
to where you sit for 45 mins by a a stove and stir etc. That is beyond
him right now.

If prep time is to be done, needs to be in roughly 10 minute times (can
be several and staged in the fridge) and a cook time on your feet no
more than 10 mins.


> I will assume he knows how to pay "fry" steak and/or has a grill pan,
> so plain meat and steamed vegetables isn't what he needs to learn.


Nope, in fact he can teach most of us. He is looking for adaption to
lack of ability to stand and working in a 500mg a day sodium diet.

> Does shellfish have too much sodium? I made a wonderful burger the
> other day using the pork and shrimp (half/half) filling you'd use for
> pot stickers. IMO, it's too rich to eat more than a 1/4 pound burger.


Not sure I will check. Bless you for trying even if it's not the right
mix!


> I make chicken chili with white beans - show him how to roast and
> prepare fresh chilies (they don't need to be Hatch to be delicious).


Grin, he's a chef. Hwe doesnt need to learn how to roast chiles.

> Show him how to prepare dry beans and batch them in 1-2 cup measures
> for the freezer, so he won't need to buy canned ever again.

I must have goofed the request someplace and sorry for that. This is
not a canned food sort of person aka Julie.

> Chicken and rice (brown the chicken, remove. Add rice, stir until
> rice becomes translucent, add water or broth, I let the rice start
> absorbing the water before I place the chicken back on top, cover and
> let cook through)


This leads to some fast cooking ideas. Using a rice cooker, he can
load that then settle back for 20 mins to 2 hours. It's a bit too
basic of a recipe for him but he's looking for ideas of where to cut
standing time and this one sparks one he can work with a bit so thanks!

> See what sounds interesting to him and get back to us, so we know what
> direction to take. I've found that my cooking is vastly different
> from what other people here make or even like, so I'm often out of
> step with the collective taste of others on rfc.

Ok and thanks!

So far, he's doing a lot of steamed veggies with seasoned butters,
olive oil seafoods, and chicken parts. His natural range is southern
USA cookery.

Carol



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