Thanksgiving is the time for a big bird; here’s a well tested family approach that nicely combines savory and sweet. Serves 15; 175 mgs. of sodium per serving Ingredients: 1 15-lb. turkey 2 cups fresh cranberries 2 cups unsalted pecan halves 2 medium onions, diced 4 stalks celery, diced freshly ground black pepper 1 bunch […]
Roasted Turkey recipe With Cranberries and Pecans Read More »
Cool couscous creates the basis for a hearty summer salad to serve as a side dish or a vegetarian main course. This version takes the concept in a fresh, sweet direction. Serves 6; 18 mgs. of sodium per serving Ingredients: 1 10-oz. box quick-cooking couscous prepared according to directions, omitting salt. 3 carrots, peeled and
Here’s a hearty side dish for chicken or red meat; in larger portions, it’s also a great vegetarian entree. For canned salt-free chick peas, see the archive. If you can’t find them, substitute dried chick peas soaked overnight and simmered for 1 to 2 hours until tender. Serves eight; 4 mgs. of sodium per serving
Here’s the classic comfort dessert; it’s easy to make and tasty, evoking memories of mom’s cheerful kitchen on a snowy afternoon. If you like, add a small handful of raisins or currants when cooking the rice with the milk serves six; 64 mgs. of sodium per serving Ingredients: 1/2 cup long grain rice 3
In our part of the world, September brings the first fine apples and the first cool mornings — it’s the right time, in other words, for breakfast built around an apple cinnamon muffin. 12 muffins; 20 mgs. of sodium per muffin Ingredients: 2 cups flour 2 eggs 2 tsps. low sodium baking powder (see archive)
This deeply flavorful soup depends on good potatoes, parsley and a hefty touch of curry powder. You can leave it at that if you like, but we went on to add some sautéed sweet peppers for good measure. The basic recipe makes a fairly thick soup; if you wish you can thin it a bit
