- Email: [email protected]
Low-Sodium Holiday Dressing
NOTES FROM THE CKD KITCHEN
Low-Sodium Holiday Dressing Chef Duane Sunwold, AAS The culinary challenge was to create a low-sodium dressing recipe with flavor for patients. By developing a low-sodium sage bread recipe, I was able to lower a majority of the salt found in most dressing recipes and increase flavor with the use of herbs. © 2006 by the National Kidney Foundation, Inc.
I
WAS WORKING on a project a few weeks ago at Laguna Honda Hospital (LHH) in San Francisco. This hospital has a small farm of animals including goats, chickens, rabbits, and turkeys, who routinely visit their patients. The animals’ caregiver allowed me an opportunity to pet two live turkeys. After meeting these turkeys, I decided to dedicate these two recipes in their honor for helping Laguna Honda Hospital patients and also for their bravery for allowing a chef to pet them. The culinary challenge was to modify the main holiday course of roasted turkey with dressing into something that is healthier for CKD patients. I say, let the turkeys live and serve most people’s favorite holiday dish, the dressing. By creating low-salt sage bread, I was able to lower a majority of the sodium found in most dressing recipes. If your patients or their caregivers do not bake bread, check with local churches and social organizations. I was surprised to find out how many people at our church like to bake bread. Holiday bread baking could be a wonderful service project for organizations in your communities to give to kidney patients. Low-Salt Holiday Dressing 2 onions, diced 3 stalks of celery, diced 2 teaspoons olive oil 2 tablespoons ⫹ 1 teaspoon ground sage 2 teaspoons marjoram 2 tablespoons poultry seasoning ½ teaspoon ground black pepper ½ loaf salt-free sage bread, cut into 1-inch cubes and dried 1 cup low-sodium vegetable stock ½ cup rice milk
346
Sauté 1 teaspoon olive oil, onions, and celery in a nonstick pan over medium heat until the onions are translucent. Add sage, marjoram, poultry seasoning, black pepper, and vegetable stock, and cook until stock begins to boil. Remove from the heat. Pour rice milk and cooked vegetable mixture over the dried cubed bread. Add 1 teaspoon olive oil and mix thoroughly. Place in an oiled baking dish, cover with aluminum foil, and bake in a preheated 350° F oven for 25 to 30 minutes. Nutrition Facts 6 servings per recipe, serving size 1 cup, calories 174, total fat 4 g, saturated fat 0.5 g, monounsaturated fat 2.4 g, polyunsaturated fat 0.9 g, omega-3 fat 0.9 g, cholesterol 0.0 mg, calcium 60 mg, sodium 35 mg, phosphorus 64 mg, potassium 199.7 mg, total carbohydrates 31.1 g, dietary fiber 2.6 g, sugar 5.5 g, protein 3.8 g. Low-Salt Sage Bread 1 package active dry yeast ¼ cup warm water ¾ cup rice milk, heated to a simmer 2 tablespoons sugar 2 tablespoons canola oil 3 to 3 ½ cups all-purpose flour 1 tablespoon ground sage 1 teaspoon ground marjoram Dissolve yeast in warm water. Mix warm rice milk, sugar, and oil, and cool to lukewarm. Add 1 ½ cups flour, yeast mixture, sage, and marjoram, and stir together. Add enough of the remaining flour to make a soft dough. Turn out on a lightly floured surface and knead about 8 minutes or until dough becomes smooth across the top when it is shaped like a ball. Place the dough in a lightly oiled bowl, cover with Journal of Renal Nutrition, Vol 16, No 4 (October), 2006: pp 346-347
NOTES FROM THE CKD KITCHEN
plastic wrap, place in a warm area of your kitchen, and let it double in size. Check the dough in 30 to 45 minutes because low-salt dough rises much quicker than other dough. Punch down, knead out all of the air bubbles, and shape dough into a loaf, and place in a nonstick loaf pan. Cover and let rise until double (it could be as quickly as 15 minutes). Bake at 400° F for 30 minutes. Makes 1 loaf.
347
Nutrition Facts 16 servings per recipe, serving size 1 slice, calories 122, total fat 2.1 g, saturated fat 0.2 g, monounsaturated fat 1.1 g, polyunsaturated fat 0.6 g, omega-3 fat 0.6 g, cholesterol 0.0 mg, calcium 8.1 mg, sodium 5.1 mg, phosphorus 37.7 mg, potassium 43 mg, total carbohydrates 22.5 g, dietary fiber 1 g, sugar 2.5 g, protein 2.9 g.
Low-Sodium Holiday Dressing Chef Duane Sunwold, AAS The culinary challenge was to create a low-sodium dressing recipe with flavor for patients. By developing a low-sodium sage bread recipe, I was able to lower a majority of the salt found in most dressing recipes and increase flavor with the use of herbs. © 2006 by the National Kidney Foundation, Inc.
I
WAS WORKING on a project a few weeks ago at Laguna Honda Hospital (LHH) in San Francisco. This hospital has a small farm of animals including goats, chickens, rabbits, and turkeys, who routinely visit their patients. The animals’ caregiver allowed me an opportunity to pet two live turkeys. After meeting these turkeys, I decided to dedicate these two recipes in their honor for helping Laguna Honda Hospital patients and also for their bravery for allowing a chef to pet them. The culinary challenge was to modify the main holiday course of roasted turkey with dressing into something that is healthier for CKD patients. I say, let the turkeys live and serve most people’s favorite holiday dish, the dressing. By creating low-salt sage bread, I was able to lower a majority of the sodium found in most dressing recipes. If your patients or their caregivers do not bake bread, check with local churches and social organizations. I was surprised to find out how many people at our church like to bake bread. Holiday bread baking could be a wonderful service project for organizations in your communities to give to kidney patients. Low-Salt Holiday Dressing 2 onions, diced 3 stalks of celery, diced 2 teaspoons olive oil 2 tablespoons ⫹ 1 teaspoon ground sage 2 teaspoons marjoram 2 tablespoons poultry seasoning ½ teaspoon ground black pepper ½ loaf salt-free sage bread, cut into 1-inch cubes and dried 1 cup low-sodium vegetable stock ½ cup rice milk
346
Sauté 1 teaspoon olive oil, onions, and celery in a nonstick pan over medium heat until the onions are translucent. Add sage, marjoram, poultry seasoning, black pepper, and vegetable stock, and cook until stock begins to boil. Remove from the heat. Pour rice milk and cooked vegetable mixture over the dried cubed bread. Add 1 teaspoon olive oil and mix thoroughly. Place in an oiled baking dish, cover with aluminum foil, and bake in a preheated 350° F oven for 25 to 30 minutes. Nutrition Facts 6 servings per recipe, serving size 1 cup, calories 174, total fat 4 g, saturated fat 0.5 g, monounsaturated fat 2.4 g, polyunsaturated fat 0.9 g, omega-3 fat 0.9 g, cholesterol 0.0 mg, calcium 60 mg, sodium 35 mg, phosphorus 64 mg, potassium 199.7 mg, total carbohydrates 31.1 g, dietary fiber 2.6 g, sugar 5.5 g, protein 3.8 g. Low-Salt Sage Bread 1 package active dry yeast ¼ cup warm water ¾ cup rice milk, heated to a simmer 2 tablespoons sugar 2 tablespoons canola oil 3 to 3 ½ cups all-purpose flour 1 tablespoon ground sage 1 teaspoon ground marjoram Dissolve yeast in warm water. Mix warm rice milk, sugar, and oil, and cool to lukewarm. Add 1 ½ cups flour, yeast mixture, sage, and marjoram, and stir together. Add enough of the remaining flour to make a soft dough. Turn out on a lightly floured surface and knead about 8 minutes or until dough becomes smooth across the top when it is shaped like a ball. Place the dough in a lightly oiled bowl, cover with Journal of Renal Nutrition, Vol 16, No 4 (October), 2006: pp 346-347
NOTES FROM THE CKD KITCHEN
plastic wrap, place in a warm area of your kitchen, and let it double in size. Check the dough in 30 to 45 minutes because low-salt dough rises much quicker than other dough. Punch down, knead out all of the air bubbles, and shape dough into a loaf, and place in a nonstick loaf pan. Cover and let rise until double (it could be as quickly as 15 minutes). Bake at 400° F for 30 minutes. Makes 1 loaf.
347
Nutrition Facts 16 servings per recipe, serving size 1 slice, calories 122, total fat 2.1 g, saturated fat 0.2 g, monounsaturated fat 1.1 g, polyunsaturated fat 0.6 g, omega-3 fat 0.6 g, cholesterol 0.0 mg, calcium 8.1 mg, sodium 5.1 mg, phosphorus 37.7 mg, potassium 43 mg, total carbohydrates 22.5 g, dietary fiber 1 g, sugar 2.5 g, protein 2.9 g.