Low Sodium Greats: Delicious Low Sodium Recipes, The Top 74 Low Sodium Recipes

84 pages

English

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Low Sodium Greats: Delicious Low Sodium Recipes, The Top 74 Low Sodium Recipes , livre ebook

Emereo Publishing - Jo Franks

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84 pages

English

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A propos
Informations
Extrait

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Low Sodium Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: hapter "Beef Bourgignon" Pot Pie with Baby Root Vegetables,Teriyaki Steak, iThree-Colored Pasta With Seafood And Lemon-Basil Sauce, Tofu Triangles, Tomato Bisque Soup, Tortellini Soup With Broccoli And Herbs, Turkey And Broccoli Stir-Fry, Walnut Macaroni Salad, Winter Minestrone ...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Low Sodium Greats is packed with more information than you could imagine. 74 delicious dishes covering everything, each employing ingredients that should be simple to find and include Low Sodium. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

Cuisine

La cuisine et son histoire

Cooking

Informations

Publié par	Emereo Publishing
Date de parution	14 décembre 2012
Nombre de lectures	0
EAN13	9781486457915
Langue	English

Informations légales : prix de location à la page 0,0850€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Low Sodium Greats

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 "Beef Bourgignon" Pot Pie with Baby Root Vegetables ..................................... 1 20-minute Chicken Creole............................................................................. 4 Almond Chicken Salad With Ginger Marinade ................................................. 5 Aloha Chicken ............................................................................................... 6 Asian Noodle Salad ........................................................................................ 7 Asian Turkey And Red Onion Salsa................................................................. 8 Autumn Chicken and Apple Stew ................................................................... 9 Awesome Turkey Loaf.................................................................................. 10 Baked Angel Hair And Shrimp ...................................................................... 10 Bourbon Bacon Scallops ............................................................................... 11 Bourbon-Mustard Chicken Fingers............................................................... 12 Caesar Salad - 1 .......................................................................................... 13 Cheese Chowder.......................................................................................... 14 Chicken Adobo ............................................................................................ 14 Chicken Kabobs ........................................................................................... 15 Chicken Soup With Lemon And Mint............................................................. 16 Chicken Stir Fry ........................................................................................... 17 Chicken With Spanish Rice ........................................................................... 19 Chinese Braised Chicken .............................................................................. 20 Chinese Marinated Steak.............................................................................. 20 Chinese Vegetable Soup .............................................................................. 21 Dijon Tofu Dip ............................................................................................. 22 Five Chile Stew............................................................................................. 22 Fried Rice With Eggs .................................................................................... 24 Greek Chicken And Potatoes ........................................................................ 25 Grilled Herb Polenta..................................................................................... 26 Grilled Chicken With Jerk Seasoning ............................................................. 27

iii

Hoisin Chicken Stir Fry................................................................................. 27 Hot And Sour Scallop Soup .......................................................................... 28 Hot And Spicy Chicken................................................................................. 29 Hot Peanut Dip ............................................................................................ 30 Irish Stew..................................................................................................... 31 Kid's Choice Turkey Quesadilla ................................................................... 32 Latin Black Bean Soup .................................................................................. 32 Lemon-Garlic Roast Chicken (Kotopoulo Lemonato)..................................... 33 Light Stew.................................................................................................... 34 Lime Chicken Shish Kabob ........................................................................... 35 Low Sodium Cajun Seasoning Blend ............................................................. 36 Moroccan Chicken And Couscous ................................................................ 36

Chapter 2 N-Z ................................................................................................................................................38 Nachos Grandes .......................................................................................... 38 Okra Extravaganza....................................................................................... 39 Orange Roughy In Scallion And Ginger Sauce ............................................... 39 Oriental Chicken, Peppers, And Rice ............................................................ 40 Oriental Meatballs Crunch............................................................................ 41 Peruvian Chicken With Plums ....................................................................... 42 Pineapple Ginger Sauce................................................................................ 43 Roast Lemon Chicken .................................................................................. 43 Sage Dressing For Chicken .......................................................................... 45 Sage Pot Roast ............................................................................................. 45 Salt-Free Boston Butt Rub ............................................................................ 46 San Diego's Best Turkey Fajitas .................................................................... 46 San Diego's Best Turkey Fajitas .................................................................... 48 Sesame Chicken And Snow Peas In Apricot Sauce ......................................... 49 Shrimp And Vegetable Steamed Dumplings.................................................. 49 Shrimp Fried Rice......................................................................................... 50 Smothered Chicken And Sweet Potatoes ...................................................... 51 Steamed Pearl Balls ...................................................................................... 52 Stir Fried Chicken And Broccoli .................................................................... 53 Stir-Fried Asian Tofu (Mf) ............................................................................ 54 Surprise Cocktail Meatballs .......................................................................... 55 Sweet-And-Sour Chicken Soup .................................................................... 57 Swordfish Teriyaki ....................................................................................... 57 Szechuan Chicken Pasta............................................................................... 58 Szechuan Peanut Sauce................................................................................ 59 Szechuan Pork And Broccoli W/Adaptable Sauce .......................................... 60 Szechwan Beef Stir Fry ................................................................................. 61 Teriyaki Steak ............................................................................................. 62

Table of Contents

Three-Colored Pasta With Seafood And Lemon-Basil Sauce.......................... 63 Tofu Triangles ............................................................................................. 64 Tomato Bisque Soup .................................................................................... 65 Tortellini Soup With Broccoli And Herbs ....................................................... 66 Turkey And Broccoli Stir-Fry ........................................................................ 67 Walnut Macaroni Salad ................................................................................. 68 Winter Minestrone ....................................................................................... 69 Index .............................................................................................................................................71

° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

Chapter 1 A-M

Chapter 1: A-M

"BEEF BOURGIGNON" POT PIE WITH BABY ROOT VEGETABLES

6 servings Source:Low Sodium Greats

¼lb.thick cut bacon, cut into 1/2-inch thick pieces 1tablespoonvegetable oil 4lbs.beef chuck roast, trimmed and cut into 2-inch cubes

1teaspoonsalt ½teaspoonfreshly ground black pepper 2 medium onions, coarsely chopped

2 large carrots, coarsely chopped 1cupwater, plus 1 cup 4tablespoonsunsalted butter

5tablespoonsflour 1 ½teaspoonstomato paste 2cupsbeef stock or rich chicken stock or low sodium canned chicken broth

1 bottle red wine, preferably burgundy ½ bunch fresh parsley stems 6 sprigs fresh thyme 1 head garlic, cut in half crosswise 3 bay leaves, torn ½teaspoonwhole black peppercorns ¼lb.pearl onions, peeled 2teaspoonssugar ½lb.white button mushrooms or cremini mushrooms, stem ends trimmed

¼lb.baby carrots, peeled and ends trimmed

¼lb.baby turnips, peeled and ends trimmed 3tablespoonscognac ¼cupminced parsley leaves 1 box frozen puff pastry,

Low Sodium Greats

thawed in the refrigerator

1 egg, lightly beaten

In a heavy Dutch oven over medium heat, render bacon in the vegetable oil until lightly browned and beginning to crisp. Using a slotted spoon, transfer the bacon to a large bowl and set aside. Season the meat with the salt and pepper, and brown in the bacon fat, in batches if necessary and turning often to promote even cooking. When the meat is browned on all sides, transfer the pieces to the bowl with the bacon. (If the bits on the bottom of the pan begin to burn, deglaze with a bit of water or some of the wine, and scrape the bottom of the pan with a wooden spoon to remove all browned bits. Transfer this liquid to the bowl along with the beef. )

When all of the beef is browned, add the chopped onions and carrots to the Dutch oven and cook, stirring frequently, until browned around the edges, about 8 to 10 minutes. Transfer the browned vegetables to another bowl and set aside. Deglaze the pan with 1 cup of water and transfer this liquid along with the released browned bits to the bowl with the browned meat. Add 3 tablespoons of the butter to the Dutch oven and stir in the flour and cook until the flour is reddish-brown, about 6 to 8 minutes. Add the tomato paste, stir to combine, then slowly whisk in the stock and 3 cups of the wine. Bring to a simmer and cook until slightly thickened, about 5 minutes. Using a large piece of cheesecloth, make a bundle containing the reserved caramelized veggies, parsley stems, thyme sprigs, bay leaves, garlic and peppercorns and secure with a piece of kitchen twine. Add this to the pot, along with the reserved bacon and browned meat. Cover the pot and simmer very slowly for 2 1/2 to 3 hours, or until the beef is very tender.

Remove the cheesecloth bundle from the sauce and set in a strainer over a medium bowl. Press down on the bundle with the back of a spoon and transfer any accumulated liquids to the Dutch oven. Discard the cheesecloth bundle.

Using a slotted spoon or tongs, transfer the meat to a medium bowl and set aside. Using a large spoon, skim any fat from the surface of