Showing You How To Give Up Sodium Without Giving Up Your Lif

Wild Rice And Fruit Pilaf

This sounds like a holiday sort of recipe, but it would be good
any time of year.

2 c Low Sodium chicken broth
1 c Wild Rice,rinsed
1 T Unsalted Butter
1 onion,sliced in thin wedges
2 t Brown Sugar,Firmly Packed
1/4 c golden raisins
1/4 c Dried Cranberries
1/4 c Orange Juice
1 t Orange Peel
1/4 t White Pepper

Combine chicken broth and wild rice in medium saucepan, bring to
a
boil. Reduce heat, cover and simmer 40 minutes or until almost
tender. In small saucepan, melt butter over low heat, stir in
onion and brown sugar. Cook 10 minutes, stirring occasionally,
until onion is tender and lightly browned. Add cooked onions,
raisins, cranberries, orange peel, orange juice and pepper to
rice
mixture. Cover and simmer 10 minutes or until rice is tender

Yield: 6 Servings

Pizza Sauce

Can't find any low sodium pizza sauce on your grocer's shelves?
No problem, it's easy to make your own.

2 T Olive Oil
1 T Garlic,Minced
1/4 c Onion,Finely Chopped
1 c No Salt Added Tomato Sauce
1 t Oregano
1 t Basil
1/4 t Black Pepper
2 T No Salt Added Tomato Paste

In a medium saucepan, saute garlic and onions in olive oil until
tender. Add seasonings and continue cooking a few more minutes.
Stir in tomato sauce, and then tomato paste. Simmer on low heat
for about 10 minutes. Makes about 1 1/2 cups.

Yield: 12 Servings


Japanese Style Eggplant

Asian eggplant is usually long and thin, but what I had an
abundance of from the garden was the more traditional American
round ones, so that's what I used for this Japanese flavored
recipe.

1 Eggplant,Peeled And Cubed
1 T Brown Sugar
3 T Soy Sauce Substitute
1 T Ginger
1 T Rice Vinegar
1/2 t Sesame Oil
1/2 t Garlic,Minced

Peel and cut eggplant into cubes of about 1/2 inch. Spray a
skillet with non-stick vegetable oil spray. Sauté eggplant in
skillet until starting to become softened. Mix together
remaining
ingredients. Stir into eggplant. Cook and stir until eggplant
is
soft and evenly coated with sauce.

Yield: 4 Servings

Roasted Peppers

Traditional Italian roasted peppers are made with a variety of
pepper that isn't typically grown in the United States. I
planted
some this year in the garden, a variety named Carmen from Burpee
Seeds, and they have dome marvelously, growing lots of long red
peppers. So I started looking for information on how to roast
them and preserve them. Several web sites suggested that they
can
be frozen, so that's what I've done. I haven't tried any of the
frozen ones yet, but the fresh ones were great, much better than
the canned ones. I also did some regular bell peppers and they
worked just as well, so don't worry if you can't find the
Italian
ones.

6 Red Pepper

Preheat oven to 400 degrees F. Cover a cookie sheet with foil.
lay the peppers on the sheet and place in the oven. Roast for
30-40 minutes, until skin has begun to blacken and loosen from
the
flesh, turning every 10 minutes. Remove from oven and fold foil
over peppers and seal, forming a packet. Allow to steam in the
foil for 15 minutes. Remove from foil and allow to cool until
they can be handled. Peel off skin, remove stem, cut open and
remove seeds. Store in the refrigerator for up to a week or
freeze.

Yield: 12 Servings

Garlic And Herb Bread

This makes a good bread for sandwiches if you shape it into
smaller rolls or an accompaniment to any kind of soup or Italian
meal.

1 1/4 c Water
1 T Unsalted Butter
1/2 t Garlic,Minced
3 1/4 c Bread Flour
2 T Sugar
1/2 t Rosemary
1/2 t Oregano
1/4 t Thyme
1 1/2 t Yeast

Place ingredients in bread machine in order recommended by
manufacturer. Process on dough cycle. Remove and shape into
two
long loaves. Place on greased baking sheet, cover with towel
and
allow to rise until doubled, about 45 minutes. Preheat oven to
375 degrees F. Bake until golden brown, about 20 minutes.

Yield: 12 Servings


Italian Meat Loaf

The inspiration for this recipe was one in the most recent
Pillsbury recipe book that you probably saw at the grocery check
stand. Except with a little careful switching of ingredients,
ours has 119 mg of sodium per serving instead of the 900 their's
had.

1 1/4 lb Ground Beef
3/4 lb Ground Pork
1 t Black Pepper
1/2 t Garlic,Minced
1/2 t Coriander
1/4 t Fennel Seed
1 Egg
8 oz No Salt Added Tomato Sauce
8 oz Fresh Mozzarella,Shredded
2 c Spinach
1/4 c Bread Crumbs,From Low Sodium Bread

Preheat oven to 350 degrees F. In a large bowl, mix together
meat, spices, egg, bread crumbs and 1/2 cup of the tomato sauce.
Space a large piece of foil with non-stick vegetable oil spray.
Pat meat mixture to a 12 by 18 inch rectangle on foil. Sprinkle
evenly with cheese, pressing into meat. Top with spinach.
Starting at the short end, roll up tightly, using foil to start
roll. Seal ends. Transfer to 12x9 inch baking dish. Bake 1
hour. Spread remaining sauce over top and bake 15 minutes
longer.

Yield: 8 Servings

Italian Style Mixed Vegetables

We had this with the meat loaf. It started out as a toss
together
of vegetables we had from the most recent garden harvesting, but
it turned out well.

1 T Olive Oil
1/2 c Green Bell Peppers,Chopped
1/2 c Onion,Chopped
1 c Zucchini,Sliced
1/2 c Eggplant,Peeled And Cubed
1 lg Potato,Cubed
8 oz No Salt Added Tomato Sauce
1 t Italian Seasoning
1/4 t Garlic,Minced

Saute pepper, onion, zucchini and eggplant in oil until just
softened. Boil potatoes until soft. Add potatoes to vegetable
mixture. Stir in sauce and spices and heat through.

Yield: 6 Servings








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Webmaster, http://www.LowSodiumCooking.com
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