Download 500 15-Minute Low Sodium Recipes: Fast and Flavorful by Dick Logue PDF

By Dick Logue

ISBN-10: 1592335012

ISBN-13: 9781592335015

Create nice, low-sodium nutrition in a few minutes whereas nonetheless having fun with all of the meals and flavors you're keen on with 500 15-Minute Low-Sodium Recipes!

In those pages, you’ll be taken care of to dishes so pleasant you’d by no means wager they’re low in salt and speedy to organize. full of 500 recipes to select from, you’ll locate every thing from red meat, chook, and greens dishes to overseas takeout-style recipes, muffins, and extra. And with quarter-hour or much less prep time on each recipe, staying on target is as effortless as pie! You’ll additionally discover a dietary breakdown on each recipe, making it more straightforward than ever to trace your day-by-day sodium intake.

Cutting sodium doesn’t suggest slicing taste or style, or spending hours within the kitchen on complex recipes. Make staying on track easy—and delicious!—with 500 15-Minute Low-Sodium Recipes.

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Additional resources for 500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious

Sample text

Heat a large skillet over high heat. Fry the bacon for about 3 minutes, then flip and fry until crisp to your liking, about 2 minutes. Drain the bacon on paper towels and reserve 1 tablespoon of the bacon grease in the skillet. Reduce the heat to medium and add the onion. Cook until the onion is soft and translucent, 2 to 3 minutes. Remove from heat and let cool while you prepare the remaining ingredients. Cut the top ½ inch off the peppers, reserving the tops, then cut the bottom ½ inch so they stand upright (don’t worry if you make a hole in the bottom).

Spread the vegetables across two large rimmed baking sheets in a single layer, with the tomatoes cut sides up. You want the vegetables packed in tightly, but not piled on top of each other. Roast until most of the vegetables are soft, shriveled, and slightly browned, about 45 minutes. If your baking sheets are on two separate racks, swap their positions halfway through the roasting time for even cooking. Transfer the vegetables and all their juices to a serving bowl and toss with the basil. Serve warm or chilled.

The oil serves two purposes: It prevents the vegetables from rising above the liquid and growing mold on the surface, and it adds a richness to the salsa once you mix it in. Loosely seal the jar with a lid and let it stand at room temperature, out of direct sunlight, for a few days. The warmer your room temperature is, the faster your salsa will ferment. You’ll begin to see bubbles in the jar as the lactic acid bacteria flourish. Taste the salsa after 3 to 4 days; if it hasn’t developed a bold, tangy flavor yet, leave it out for up to 1 week.

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