We bought an unsalted Chicken stock by Kitchen Basics (150 mg per 1 cup) and there was this recipe on the side: Chicken Stew Provencal. Decided to try it because we are pretty bored with our standby recipes.
Anything in the recipe that called for canned we used no salt added. So, this was not a salt free stew, but a very, very low sodium stew. And it was delicious. Old Rooster really, really liked it. We did not miss the salt at all and we will make this again. If you are not restricted by salt then just use normal, salt added stuff.
Here’s the recipe:
2C chicken stock (we used Kitchen Basics unsalted),2T olive oil, 4 chicken legs cut into thigh and drumsticks (remove skin), 2 large onions cut into thin wedges, 2 large ribs of celery sliced, 4 cloves minded garlic (we use the minced kind in the jar), 1 can whole tomatoes cut up (I had a can of no salt stewed tomatoes), 4 red potatoes cut into 1″ cubes, 2 tsp dried herb Provencal (okay I had to look this up and I had everything but the savory. I used 1/4 heaping teaspoon of each), 1/2 t salt (I did NOT add that), 1/4 ground black pepper (I used coarse ground).
Use a large pot pan, and add olive oil and chicken. Brown chicken for about 10 minutes. Add onion, garlic and celery and cook for about 5 minutes to soften and brown onion. Add everything else and bring to a boil, then lower heat to simmer 45 minutes. And then you are in heaven. We did not miss the salt.
Chicken Stew Provencal
Recipe on box
Chicken Stew Provencal from Kitchen Basics unsalted chicken stock
Old Rooster found a product by McCormick that has a packet for a recipe with all the seasonings, except salt, that you need to make a dish.
The backing comes off and is a recipe card for future reference, gives the amounts of the seasonings provided, other items needed and cooking directions. The neat thing is, next time I don’t have to buy this pack, just have the spices/seasonings used. See the recipe card.
McCormick Recipe Card from prepacked seasoning pack
We made the Apple & Sage pork chops. We used boneless. It required 2 red apples. I had one Red Delicious and the rest Gala, so used half a Gala and the whole Red Delicious. It also called for 1/2C of apple juice, which I didn’t have. Well, I used the other half of the Gala apple, put it in the blender with water and pureed it to juice consistency. Followed the directions and we had a wonderful meal with roasted potatoes. Used paprika, garlic powder, onion powder, basil and olive oil for the roasted potatoes. Old Rooster just about crowed over this one. He would like less apple next time, so I will use one apple, half for the sliced apples in the recipe and the other half for the homemade juice. Also thinking of adding mushrooms to it. Will also strain the pureed water/apples to reduce pulp.
Here is a picture of dinner.
No salt Apple and Sage Pork Chops with Roasted Potatoes
This is ideal for those who need to limit salt as well as those who don’t. Simply add the salt if you are not salt free.
Old Rooster and I made a meatloaf tonight. Hadn’t made one since we went no salt. I’d always used the packaged meatloaf seasoning from McCormick. Well, we can’t use that anymore, can we.
We chopped some small yellow onion, added some dried Italian Seasoning (no salt, just herbs), egg, salt-free bread crumbs (Kikkoman Panko Japanese Style), just a drop or two of low sodium Worcestershire sauce. Oh, and yes, I minced some jalapeno’s for the Rooster and added it in the mix. I put it into two small loaf pans as its just the two of us. Baked them for about 30 minutes in a 350 deg oven. Added a little no salt ketchup to the top and let it sit, while I finished up sauteing some mushrooms and steaming some fresh green beans. I used salt free butter to saute the mushrooms and added a drop or two of the Worcestershire sauce and sprinkled it liberally with the Italian Seasoning. Plated the meatloaf and topped it with the mushrooms. The extra meatloaf was cooled and packaged up in the freezer.
It was a very good meal. Will be a little more liberal with the jalapeno next time as we could barely taste it. Boy, its a tricky pepper; no two peppers are the same heat, so it can be “hit and miss”. Old Rooster will saute some fresh peppers when he reheats the extra meatloaf for lunch some day and add it to his meal.
Hope you try this. Bon Appetite