Low-Sodium Recipes: Sambar

1 cup yellow split peas (tuvar dal)2 cups water1/2 cup tamarind pulp1/2 cup water1 green bell pepper, sliced1 tomato, chopped1 1/2 teaspoons coriander seeds1 teaspoon yellow lentils (chana dal)1 tablespoon unsweetened flaked coconut2 dried red chile peppers2 teaspoons vegetable oil1 teaspoon mustard seed1 teaspoon cumin seed1/4 teaspoon asafoetida powderPlace yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half. Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside. Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot. Amount Per Serving  Calories: 306 | Total Fat: 3.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 306

Total Fat: 3.9gCholesterol: 0mgSodium: 15mgTotal Carbs: 55.9g    Dietary Fiber: 2.9gProtein: 15.4g VIEW DETAILED NUTRITION
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Low-Sodium Recipes: Lydia's Cranberry Salad | Submitted By: Jan

1 pound cranberries1 1/2 cups white sugar2 cups seedless grapes1 (16 ounce) package miniature marshmallows2 cups chopped pecans1 (12 ounce) container frozen whipped topping, thawedGrind together the cranberries and sugar. Allow to sit for 12 hours. Add grapes, marshmallows and pecans; mix together. Fold in whipped topping and chill before serving. Amount Per Serving  Calories: 584 | Total Fat: 12.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 584

Total Fat: 12.6gCholesterol: 0mgSodium: 65mgTotal Carbs: 122g    Dietary Fiber: 3.5gProtein: 2.3g VIEW DETAILED NUTRITION
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Low-Sodium Recipes: Boiled Chicken | Submitted By: George

1 (3 pound) whole chicken1 large onion, halved - unpeeled3 carrots, cut into chunks - unpeeled2 stalks celery, cut into chunks1 tablespoon whole peppercornswater to coverPlace chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat. Amount Per Serving  Calories: 229 | Total Fat: 12.1g | Cholesterol: 75mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 229

Total Fat: 12.1gCholesterol: 75mgSodium: 86mgTotal Carbs: 4.5g    Dietary Fiber: 1.2gProtein: 24.2g VIEW DETAILED NUTRITION
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Reviewed on Jan. 24, 2004 by AQROLAND    I make a lot of boiled chicken, and I would like to add some advice. Be sure to cut the chicken into parts, remove any giblets, and rinse the chicken before boiling it. I prefer to add some salt to the pot, which this recipe doesn't do. The amount is up to you (start with 2 teaspoons if you're not sure). You can remove the chicken from the pot as soon as it's done, if you prefer, rather than waiting for it to be "falling off the bone." The white meat will be done before the dark meat. If you leave the spine in the pot after removing the other parts and let it stew for a while, then strain the solids out with a sieve, you have some nice chicken broth to use for soups. Let it cool, and remove the fat that rises to the top. Was this review helpful? [ YES ]
830 users found this review helpful I make a lot of boiled chicken, and I would like to add some advice. Be sure to cut the...

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Low-Sodium Recipes: Baked Tomatoes Oregano | Submitted By: Michele O'Sullivan

4 large ripe tomatoes, sliced 1/4 inch thick1/8 cup grated Romano cheese1/2 cup fresh bread crumbs1 clove garlic, minced2 sprigs fresh parsley, choppedsalt and pepper to taste1/2 teaspoon dried oregano1 tablespoon olive oilPreheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray. Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil. Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted. Amount Per Serving  Calories: 110 | Total Fat: 5.4g | Cholesterol: 4mg

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I prepared these exactly as written, right down to the fresh bread crumbs. I did, however, ignore the baking time, as 20 minutes at 400 degrees is WAY too long! I baked these for 10 minutes at 350 degrees, then hit them with the broiler for a couple of minutes. Simply beautiful, delicious, fresh tasting, and a colorful addition to the dinner plate! You just can't go wrong with good, simple, fresh ingredients! Was this review helpful? [ YES ]
53 users found this review helpful I prepared these exactly as written, right down to the fresh bread crumbs. I did, however,...

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Low-Sodium Recipes: Robust Garlic Baked Chicken | Submitted By: Jennifer Goldberg

1 (3 pound) whole chicken1 cup unsalted butter, softened1 lemon3 tablespoons minced garlic5 cloves garlic1/4 cup chopped fresh rosemary5 sprigs fresh rosemarysalt to tasteground black pepper to taste1 teaspoon paprikaPreheat oven to 350 degrees F (175 degrees C). Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.) Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve. Amount Per Serving  Calories: 688 | Total Fat: 57.6g | Cholesterol: 214mg

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Reviewed on Dec. 15, 2003 by LARSENS    This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the nice medley of fresh herbs and lemon. One note, I didn't add all the butter mixture to the chicken, as it was quite a lot. Half of the mixture (with the full amount of herbs, just half the butter) works wonderfully as well. Or make the full batch, and use the rest of the herb butter for bread, etc. Additionally, I did not have kitchen twine, and so used dental floss (clean, of course!) and it worked perfectly! Not the quickest of recipes, it is a crowd pleaser. Was this review helpful? [ YES ]
30 users found this review helpful This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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