A look at easy to lower salt intake with alternative ingredients and a delicious low salt bread recipe
How to make a Beef Stew & Dumplings. Ingredients: Serves 4 1-2 tbsp olive oil100 g smoked bacon, diced10 g butter1 tbsp plain floursalt & pepper500 g stewing beef, diced1 large onion chopped1 large carrot chopped1 stick celery chopped4 cloves garlic finely chopped600 ml beef stock low salt i
How to make Spiced Mussels & Clams. Ingredients: Serves 4 1/4 cup olive oil2 tablespoons grated fresh ginger2 yellow onions, chopped1/4 teaspoon salt1 tablespoon ground coriander1 teaspoon ground turmeric1/4 teaspoon cayenne pepper2/3 cup low-salt chicken broth or fish stock1/2 cup coconut milk2
My good friend Jess came up with a dead simple but utterly crave-able version of chilaquiles using tomatillo salsa and tortilla chips. Chicken breasts are poached in store-bought salsa verde (also labeled tomatillo salsa), then are shredded and added back into the salsa mixture, along with sautéed onion and garlic. Just before serving, tortilla chips are folded in, creating a delicious textural tango—it’s warm and spicy yet bright and crunchy. The chilaquiles get topped with all the fixings (I go big with cilantro, scallions, avocado slices, cheese and sour cream). This version is more stew-like than traditional chilaquiles, making it a satisfying meal any time of day. Don’t season the chicken or onion with salt, as there’s plenty of salt in the salsa (I also prefer to use low-salt or salt-free tortilla chips). To take the chilaquiles over the top, add a fried egg on top!