A household favorite that my boyfriend requests all the time 
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I forgot to come back and do my favorites:
Pumpkin sage risotto (canned pumpkin, sage, roasted and purred vegetables like carrots, sweet potato, celery, onion, etc.)
Honey lemon ginger chicken https://www.lordbyronskitchen.com/honey-lemon-ginger-glazed-chicken/
Thai pineapple fried rice https://cookieandkate.com/thai-pineapple-fried-rice-recipe/
Nameless chicken dish - Marinade: 2 tbps each orange juice, brown sugar, dijon mustard, butter, oil, and 1 tbsp each paprika, oregano, garlic powder, onion powder. Butterfly chicken, over chopped red potatoes, roast in oven till chicken is done.
And then Moroccan-style roast chicken with Moroccan roasted vegetables
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Resurrecting this thread…
I have to cut way back on sodium for health reasons. I googled “low sodium soy sauce substitute” and coconut aminos came up as an alternative. I’ve never used it, but it seems to have WAY less sodium than even less-sodium soy sauce.
Does this actually work as a soy sauce substitute? Or does it taste weird? In stuff, not sprinkled straight onto food. My main use is in homemade peanut sauce that I put in stirfry or fried rice or Asian noodle dishes.
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It tastes sweeter. It does okay though. You can compensate for a little flatter (IMO) flavor by adding some dried ground mushrooms or similar umami booster.
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Hm, do ground mushrooms taste mushroom-y? I feel like mushrooms would be weird in peanut sauce. I’ll try it straight first, I think. And use unsweetened peanut butter since it tastes sweeter than soy sauce. Thanks!
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They do not. I hate mushrooms 
very little goes a long way. Trader Joe’s sells a mushroom blend spice thing I use- I haven’t checked the sodium in it though.
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I had a bottle a while ago and I liked it well enough. It is different from soy sauce but not dramatically? I didn’t bother doctoring it up, I just subbed it 1:1 for anything that called for soy sauce. I would have been fine with continuing to buy it but Mr. Meer just wanted to stick with normal soy sauce and he was doing all the grocery shopping at the time (he probably prefers it for the saltiness come to think of it).
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I can’t eat soy sauce and coconut aminos have been a dandy substitute for me.
The umami blend at trader Joe’s that Bracken Joy mentioned is freaking amazing and I could put it on everything. It’s excellent on hard boiled eggs. And salad. And lentils. And rice. Hahaha
I also do not care for mushrooms at all for what it’s worth
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This made me check:
I know nom nom paleo has a DIY version called like magic mushroom powder or something if you wanted to adjust salt.
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I’m not supposed to do dried onions so I’ve bought dried porcini mushrooms and ground them up with a teeny bit of red pepper flakes and it’s a totally decent substitute and is still delicious added into dishes or sauces
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I would do no or low sodium soy sauce or tamari or aminos before I did coconut aminos. I’m a year into no soy sauce and it is not the funnest. I also use way way more coconut aminos than I would soy aminos or tamari. And I salt dishes with liquid coconut aminos that I would never salt otherwise. And I basically only use salt in baking and for fried eggs
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My mom uses coconut aminos instead of fish sauce, not soy sauce, but I’ve never noticed a difference and I think if you’re looking to add a hit of umami without any sodium it’s worth a try.
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This. I must go through like half a bottle of coconut aminos every time I cook with it, because it just isn’t as strong/salty and it takes so much to get a good flavor. I like regular soy aminos better personally, but I don’t know what the sodium content is like. Coconut aminos does have a really nice flavor, but it’s sweet/salty, not just salty like soy sauce…so I always add more salt anyway.
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That’s still way way lower than soy sauce!
I don’t think they make no-sodium soy sauce? They make “less sodium” soy sauce but that is still super high.
Mostly I’m just trying to find super low sodium alternatives so that I don’t have to measure my damned food all the time, since counting and measuring is triggering for me.
Anyway, I think the aminos are probably worth a try - thanks everyone for the input!
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Not soy sauce related but no sodium related! Mountain rose herbs has some amazing herb blends that have no salt. I use especially the all seasoning on tons of stuff with zero salt added!
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What to do with tart cherries? My little tree has been prolific this year. I’ve already picked 6 quarts of cherries, and will get 1-2 more off the tree. I’ve used/given away 2 quarts so far.
The things I normally do with cherries:
– Cobbler
– Cherry oat bars
What else do you use them for that isn’t pie?
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Dried and covered in chocolate.
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Ice cream? I don’t know, but I love cherries and I love ice cream so this must be a thing?
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Penzeys has great no-salt blends too, I have many. Yum!
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