HOW TO COOK LOW SODIUM RECIPES

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Low Sodium Recipe: Okra & Chickpea Tagine









Low Sodium Recipe: Okra & Chickpea Tagine

Low Sodium Recipe Ingredients
  • 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
  • 10 sprigs fresh cilantro, plus more leaves for garnish
  • 2 tablespoons extra-virgin olive oil
  • 1 red bell pepper, finely diced
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground pepper
  • 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
  • 1/2 cup vegetable broth, or reduced-sodium chicken broth
  • 3/4 teaspoon ground cumin
  • 1 15-ounce can chickpeas, rinsed
  • 3/4 teaspoon salt
  • 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Low Sodium Recipe Ingredients

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
Tie cilantro sprigs together with kitchen string.
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired....enjoy this low sodium recipe !
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Low Sodium Recipe: Chicken & Fruit Salad

Low Sodium Recipe Chicken & Fruit Salad
Low Sodium Recipe Ingredients

  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons fruit-flavored vinegar
  • 4 teaspoons sugar
  • 1 1/2 teaspoons poppy seeds
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 8 cups mixed salad greens
  • 2 cups sliced cooked chicken breast, (see Tip)
  • 2 cups chopped melon, such as cantaloupe and/or honeydew
  • 1/4 cup chopped walnuts, toasted (see Tip)
  • 1/4 cup crumbled feta cheese
Low Sodium Recipe Instructions

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.
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