A Family Recipe Book for Kidney Patients - National Kidney ...

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Cooking Guidelines &Preparation MethodsKidney Cooking | Georgia Council on Renal NutritionFoods to OmitThese foods should be omitted from your recipesunless otherwise specified by your Dietitian.ApricotsBaking SodaBananasBlack-Eyed PeasBouillon CubesCheeseCoconutCream SoupsCream Style CornDatesDill PicklesInstant MixesInstant RiceLima BeansMangoMelonsMonosodium Glutamate (MSG)NutsOrangesOrange JuicePrunesRaisinsSaltSweet Relish PicklesTomatoesTomato JuiceTomato SauceTomato PasteTomato SoupWater Chestnuts— 134 —
Cooking Guidelines &Preparation MethodsKidney Cooking | Georgia Council on Renal NutritionSeasoning SuggestionsIf the absence of salt decreases the flavor in your foods try using spices and herbs for that“extra flavor.” Spices are used in its dried form, either whole or ground, and herbs areused fresh or dried. They increase the natural flavors of foods and a little goes a long way.Spices and herbs should be stored in a cool dry place in airtight containers to preventflavor loss. Fresh herbs can be stored in the same manner after being dried.If a recipe is not available start with ¼ teaspoon of spice per pound of meat or pint ofsauce, and increase as desired. When using red pepper or garlic powder, begin with ⅛teaspoon. Ground spices may be added about 15 minutes before the end of the cookingperiod. Whole spices are best for slow cooked dishes such as stews. Tie whole spicesin cheesecloth bag for easy removal and add at the beginning of the cooking period.Whole or leaf herbs can be crumbled finely just before they are used to release the flavor.Flavoring seeds may be toasted before using to increase the flavor.Many flavors may be combined. Create your own flavor combinations. Here is a list ofspices and foods to get you started:Herbs & SpicesALLSPICEANISEBASILBAY LEAFBLACK PEPPERCARAWAY SEEDCARDAMONSuggested UsesPot roast, fish, eggs, squash, fruit, relishes.Cookies, cakes, bread, candy, beverages, beef stew,stewed fruits, fish, shellfish.Noodles, rice, beef stew, pork, meat loaf, duck, fish, veal,salads, cooked vegetables, omelets, dressings.Soups, chowders, seafood, pot roast, stews.Meats, poultry, fish, eggs, vegetables.Green beans, beets, cabbage, carrots, cauliflower,zucchini, meat dishes/stews, marinades, cakes, cookies,rice, rye bread.Baked goods, grape jelly, puddings, squash, fruit soups.(Continued on next page)— 135 —
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