Eating Well on Dialysis

Broiled Fresh Haddock with Lemon Sauce

From "Cooking Without a Grain of Salt."

2 lbs. fresh haddock
3 tablespoons lemon juice
Black pepper to taste
2 tablespoons unsalted butter or margarine
1/2 cup olive or vegetable oil
1/2 teaspoon dry mustard
1 1/2 teaspoons water

Preheat the broiler. Cut the fish into serving-size pieces and place on oiled pan. Brush with one tablespoon of the lemon juice and season with pepper. Dot with butter or margarine, broil 7 to 10 minutes. While fish is cooking, combine the oil, mustard, water and remaining lemon juice. Blend well. Heat and pour over fish. Makes 6 servings.

Fresh Flounder in Sherry

Turning now to the fish and seafood recipes in "Cooking Without a Grain of Salt."

1 lb. flounder fillets, cut into serving pieces
1/3 cup minced onions
1/2 cup sherry wine
8 medium mushrooms, chopped fine
1/4 cup water
Black pepper to taste

Place fish fillets in shallow greased baking dish. Sprinkle with minced onion. Add sherry, mushrooms and water. Season with pepper. Bake in 325-degree F. oven until fish is tender and flakes easily with a fork. Makes 4 servings.

Chili Rice with Beef

Satisfy that chili craving --- without tomatoes. From "Cooking Without a Grain of Salt."

1 lb. lean ground beef
1/2 cup chopped onion
2 tablespoons olive or vegetable oil
1 1/2 cups raw rice
1 1/2 cups boiling water
1 1/4 teaspoons chili powder
1/8 teaspoon black pepper

Cook beef with onions in olive or vegetable oil, stirring occasionally. Add rice, boiling water and seasonings. Cover and simmer 10 to 14 minutes or until rice is done. Makes 4 servings.

Veal Uccelletti

From "Cooking Without a Grain of Salt."

1 medium onion, diced
4 tablespoons unsalted butter or margarine
6 large mushrooms, sliced
2 4-oz. veal tenderloins, sliced 1/8 inch thick
1/4 teaspoon rosemary
1/4 teaspoon sage
1 clove garlic, crushed
Black pepper to taste
1/2 cup dry white wine
Chopped parsley

Saute onion slowly in butter or margarine. Add mushrooms, veal, rosemary, sage, garlic and pepper. Cook until meat is browned. Add wine, bring to a boil. Remove veal to serving platter and keep warm. Reduce wine sauce by boiling until it's reduced by half, then pour over veal. Sprinkle with chopped parsley. Makes 2 servings.

Phosphates in Frozen Seafood

I'd like to share with you some good information from reader Miriam in Ottawa about the addition of phosphates (phosphorus) in frozen fish and seafood.

She writes that much of the "fresh" shrimp in the stores is probably "previously frozen" and may have it labeled, but in very small type. You may have to ask at your fish counter. Miriam says she buys the frozen bagged shrimp, which lists only shrimp and salt as ingredients. You may be able to find preservative-free fish and seafood at Whole Foods markets in the U.S. Or look for organic seafoods at your market. You might try a local fish and seafood shop, but ask first about whether the seafood contains preservatives. Miriam also shares a Web site for the online supplier Clearwater Seafoods.

It's just important to be aware of what's in the food you buy --- especially for those on phosphorus- and potassium-restricted diets.

Veal with Noodles

Moving on to veal recipes from "Cooking Without a Grain of Salt."

2 lbs. shoulder veal, cubed
Boiling water
6 whole allspice
1/2 bay leaf
1 clove garlic
1/2 teaspoon rosemary
1 package noodles
1 1/2 tablespoons unsalted butter or margarine
2 medium onions, chopped
1/2 green pepper, diced
8 medium-size mushrooms
2 teaspoons flour
1/4 cup cold water

Cover meat with boiling water, add spices, and cook until tender. Remove meat and cut in small pieces. Strain stock, heat to boiling, add noodles and cook until tender. Melt butter or margarine in pan. Saute onions, green pepper and mushrooms until soft but not brown. Blend in flour, then add cold water and make smooth sauce. Place alternate layers of noodles, meat and sauce in greased baking dish. Bake 50 to 60 minutes at 350 degrees F. Makes 6 servings.

Roast Loin of Pork

From "Cooking Without a Grain of Salt."

6 lbs. pork loan roast
Black pepper to taste
1/4 teaspoon paprika
2 carrots
1 large onion
2 cloves garlic
1 cup water
1 cup dry sauterne
2 whole cloves
Juice of 1 lemon
2 tablespoons currant jelly
1 teaspoon dry mustard
2 tablespoons unsalted butter or margarine
2 tablespoons flour

Season loin with pepper and paprika and place in roasting pan. Pare carrots, onion and garlic and cut in small pieces. Place in pan with pork and roast 3 1/2 hours in 350-degree F. oven.

Remove roast to platter and keep warm. Place roasting pan on top of stove; add water, wine, cloves, lemon juice, jelly and mustard. Let boil for 20 minutes. Strain sauce, pressing as many vegetables as possible through sieve. Stir in butter or margarine and flour to thicken. Pour over sliced pork roast. Makes 10 servings.

Pork Chops with Parsley and Garlic

From "Cooking Without a Grain of Salt."

4 3-oz. pork chops
1/2 cup minced parsley
1/2 clove garlic
1/4 cup olive oil
Juice of 1/2 lemon

Mash parsley and garlic to a paste with mortar and pestle (or wooden salad spoon and bowl). Add olive oil and lemon juice. Marinate chops in mixture for 2 hours. Lift chops from marinade. Grill chops in hot skillet until done. Makes 4 servings.

Pork Chops with Cranberries

From "Cooking Without a Grain of Salt."

6 3-oz. pork chops
4 cups fresh cranberries, ground
3/4 cup honey
1/2 teaspoon allspice
1/2 teaspoon ground cloves

Brown chops quickly on both sides in frying pan. Place 3 chops in bottom of greased baking dish. Combine cranberries, honey, allspice and cloves. Spread half of mixture on first 3 chops, layer remaining chops on top and cover with remaining cranberry mixture. Cover and bake for 1 hour at 350 degrees F. Makes 6 servings.

Basic Pork Chops

Turning now to pork recipes from "Cooking Without a Grain of Salt."

Rub chops with garlic, rosemary, sage or powdered cloves (Wow. Go easy on the cloves. That's powerful stuff!) Brown chops in a little oil. Reduce heat and cook until well done. Season with black pepper. Pork chops may be cooked covered or uncovered. To prevent drying out, a small amount of water may be added during cooking. Serving size is 1 3-oz. pork chop.