Eating Well on Dialysis

Broiled Chicken

From "Cooking Without a Grain of Salt."

1 2-lb. broiler chicken, quartered
1 garlic clove
Black pepper to taste
1/2 teaspoon tarragon
1 cup hot water
2 tablespoons unsalted butter or margarine

Rub chicken with garlic. Brown quickly on both sides under hot broiler. Place chicken in baking dish and season with pepper and tarragon. Bake in 350-degree F. oven and baste with hot water and butter until tender. Makes 4 servings.

Roast Chicken

From "Cooking Without a Grain of Salt." I like to roast two chickens at a time, leaving plenty for leftovers to use in salads or casseroles. Sprinkle with poultry seasoning for extra flavor without added sodium.

1 4-lb. roasting chicken
3 tablespoons unsalted butter or margarine
1 tablespoon lemon juice
Piece of lemon peel

Have chicken at room temperature. Rub chicken with butter or margarine and lemon juice. Place 1 tablespoon butter or margarine and lemon peel inside the chicken. Roast chicken uncovered in 300-degree F. oven until tender, basting often. Chicken requires 30 to 35 minutes per pound. Instead of lemon peel and butter, a piece of low-sodium bread fried in unsalted butter or margarine and rubbed with garlic may be substituted.

Broiled Swordfish

From "Cooking Without a Grain of Salt."

2 lbs. swordfish (fresh or frozen)
Juice of two lemons
1 teaspoon fresh mint or 1/2 teaspoon dried mint, chopped
1/4 cup olive oil
2 teaspoons oregano
Black pepper to taste

Blend well lemon juice, mint, oil, oregano and pepper. Brush fish with mixture. Place on preheated broiler rack about 4 inches below flame. Broil 5 minutes or until slightly brown, turn, brush again with mixture. Broil about 7 minutes or until done. Brush again with mixture before serving. Serve hot. Makes 6 servings.

Broiled Fresh Salmon Steaks

From "Cooking Without a Grain of Salt."

4 salmon steaks
4 tablespoons lime juice
2 tablespoons unsalted butter or margarine
Black pepper to taste
4 teaspoons tarragon
1/2 cup dry white wine or dry vermouth

Place salmon in shallow baking pan. Sprinkle with half the lime juice and dot with butter or margarine. Season with pepper. Sprinkle with half the tarragon and pour wine or vermouth around but not over steaks. Broil for 10 to 15 minutes, basting twice the last 5 minutes. Turn salmon, season with remaining ingredients and broil about 5 minutes longer. Baste twice more. Serve with sauce poured over fish. Makes 4 servings.

Sauteed Salmon Steaks

From "Cooking Without a Grain of Salt."

2 lbs. salmon steaks
1/4 cup unsalted butter or margarine
1/4 cup apple cider or juice
2 tablespoons dry mustard mixed with enough water to make paste

Spread salmon steaks with mustard. Melt butter or margarine in skillet. Add cider or apple juice. Saute steaks 10 minutes on each side. Cider is excellent in the cooking of any fish. Makes 6 servings.

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.