Larsen - The Big Book Of Low-Sodium Recipes: More Than 500 Flavorful, Heart-Healthy Recipes, from Sweet Stuff Guacamole Dip to Lime-Marinated Grilled Steak

Avon, Massachusetts Copyright 2015 by F+W Media, Inc. All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews. Published by Adams Media, a division of F+W Media, Inc. 57 Littlefield Street, Avon, MA 02322. www.adamsmedia.com Contains material adapted from The Everything Low-Salt Cookbook by Pamela Rice Hahn, copyright 2004 by F+W Media, Inc., ISBN 10: 1-59337-044-X, ISBN 13: 978-1-59337-044-2. www.adamsmedia.com Contains material adapted from The Everything Low-Salt Cookbook by Pamela Rice Hahn, copyright 2004 by F+W Media, Inc., ISBN 10: 1-59337-044-X, ISBN 13: 978-1-59337-044-2.

ISBN 10: 1-4405-9165-2 ISBN 13: 978-1-4405-9165-5 eISBN 10: 1-4405-9166-0 eISBN 13: 978-1-4405-9166-2 Printed in the United States of America. 10987654321 Always follow safety and commonsense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult. 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 F+W Media, Inc. was aware of a trademark claim, the designations have been printed with initial capital letters.

Cover design by Erin Alexander. Cover images StockFood/Adam, Frank. This book is available at quantity discounts for bulk purchases.For information, please call 1-800-289-0963.

In todays busy world it can be tempting to grab a meal from a fast-food chain or open up a box of prepared food, but these processed foods are loaded with unnecessary fat, calories, and salt. This high concentration of sodium can wreak havoc on your bodys systems, raising your blood pressure and cholesterol and endangering your heart health. Fortunately, with The Big Book of Low-Sodium Recipes you can lower your salt intake and still enjoy what you eat! Throughout this book youll find more than 500 recipes with fewer than 140 mg of sodium per serving that are so flavorful you wont need to reach for the salt shaker. With recipes ranging from Blueberry-Stuffed French Toast for breakfast to Pineapple Curry Chicken for dinner to the Peanut Butter Smores Bars for dessert, youll find that cooking without the salt can be easy, fun, and out-of-this-world delicious.

Whether you are looking into a low-sodium diet out of curiosity or a dietary need, this book will make your life on a low-sodium diet easy and pleasurable. Inside youll find recipes to make your own breads, like Peach Pecan Bread and Flaky Crescent Rolls. You can explore simple salads like Lemon Chicken Avocado Salad, or easy meat dishes like Slow Cooker Pot Roast with Creamer Potatoes, Maple-OrangeGlazed Pork Tenderloin, and Spicy Salmon Tostadas. You can also delve into vegetarian meals, pasta dishes galore, and mouthwatering desserts. Youll never get bored with the versatile and flavorful dishes in this book. The Big Book of Low-Sodium Recipes will help you eat the same foods youve always enjoyed (and even add some new favorites) without the negative effects of sodium.

Enjoy!

Kedgeree is an English breakfast that is unusual and delicious. Rice is cooked with curry powder, then mixed with tender flaked salmon and hard-cooked eggs. Its usually made with Worcestershire sauce or another salty condiment, but thats really not necessary. This recipe uses scrambled eggs instead for a prettier presentation. Serve this tasty dish with some fresh fruit, coffee, and orange juice for a great start to any day. Serves 4 1 cup basmati rice 2 teaspoons curry powder teaspoon turmeric 2 cups chicken stock 2 (6-ounce) salmon fillets 4 large eggs cup light cream teaspoon white pepper 2 tablespoons unsalted butter 2 tablespoons lemon juice cup chopped flat-leaf parsley

1. In medium saucepan, combine rice, curry powder, and turmeric.

   Add chicken stock and bring to a simmer over high heat. Reduce heat to low, cover, and cook for 1520 minutes or until rice is tender and liquid is absorbed. Remove from heat.

2. Place salmon on a broiler pan. Broil 6" from heat for 89 minutes until salmon is just cooked through and flakes when tested with a fork. Set aside.
3. In small bowl, beat eggs with cream and pepper.
4. Melt butter in a medium skillet over medium heat. Add the eggs to the saucepan and cook them, stirring, until curds form.

   When eggs are just cooked, but still soft and shiny, remove from heat.

5. Fluff the rice with a fork. Stir in the salmon, eggs, lemon juice, and parsley. Serve immediately.

Per Serving Calories: 491 Total Fat: 22 g Saturated Fat: 8 g Cholesterol: 290 mg Protein: 30 g Sodium: 132 mg Potassium: 625 mg Fiber: 1 g Carbohydrates: 41 g Sugar: 1 g Most breakfast recipes using oatmeal are sweet. But this whole grain can be made into a savory dish that is a great twist on the classic baked oatmeal. Mushrooms, onions, and garlic pair well with this grain in this easy recipe. Serve with orange juice and coffee, perhaps with some fresh fruit on the side.

Serves 4 2 tablespoons unsalted butter, plus more for greasing 1 medium red onion, chopped 1 clove garlic, minced 1 cup sliced mushrooms 1 cups rolled oats (not instant or quick cooking) 1 cups whole milk 1 large egg, beaten teaspoon dried thyme leaves 2 tablespoons grated Parmesan cheese

1. Preheat oven to 375F. Grease a 9" square pan with unsalted butter and set aside.
2. In medium skillet, melt butter over medium heat. Add onion, garlic, and mushrooms and cook until tender, stirring occasionally, about 45 minutes. Remove from heat and place in medium bowl.
3. Add oats, milk, egg, and thyme to mixture in bowl and mix well. Spoon into prepared pan. Sprinkle with cheese.
4. Bake for 3040 minutes or until top is light golden brown and the mixture is set.

   Cut into squares to serve with maple syrup, if desired.

Per Serving Calories: 253 Total Fat: 11 g Saturated Fat: 6 g Cholesterol: 78 mg Protein: 9 g Sodium: 96 mg Potassium: 381 mg Fiber: 3 g Carbohydrates: 27 g Sugar: 8 g A Dutch baby is a large pancake thats baked in the oven instead of being cooked on the stovetop. Its a great way to serve pancakes for several people, since you dont have to stand at the stove turning them. The pancake will puff up in the oven, then fall, creating a natural crater to fill with fresh fruit and whipped cream, if youre feeling decadent. You need a heavy 10" ovenproof skillet for this recipe. If you dont have one, cover the handle of a skillet with foil to protect it from the heat of the oven. Serves 4 2 tablespoons sugar 3 large eggs, at room temperature 1 teaspoons vanilla cup whole milk 2 tablespoons lemon juice cup plus 2 tablespoons flour 1 tablespoon cornstarch teaspoon cinnamon cup unsalted butter 2 tablespoons powdered sugar 1 cup fresh raspberries cup chopped strawberries 1 tablespoon chopped fresh mint cup maple syrup

1. Preheat oven to 425F.

   Place a 10" ovenproof skillet in the oven to heat.

2. In large bowl, combine sugar with eggs and vanilla and beat until light and fluffy. Beat in milk and lemon juice.