Low Sodium Recipes

• 2 pounds Granny Smith apples - peeled, cored and thinly sliced
• ¾ cup cranberries
• ¼ cup white sugar
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ⅓ cup quick-cooking oats
• ⅓ cup all-purpose flour
• ½ cup packed light brown sugar
• ¼ cup butter, cut into pieces
• ½ cup chopped pecans

Apple-cranberry Crisp

Desserts , Fruit Dessert Recipes , Dessert , Cranberry , Bake , Apple , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Fruit , Bon Appétit , Nut , Pecan , Berry , Cranberry Dessert Recipes , New Jersey , Low Sodium

Author: Patton0626

A Wonderful Combination Of Apples And Fresh Cranberries With A Crisp, Pecan Topping.

Time: 1h

Yield: 8

Number Of Ingredients: 10

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Calories 269.3 calories, Carbohydrate 43.3 g, Cholesterol 15.3 mg, Fat 11.5 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 4.3 g, Sodium 46.5 mg, Sugar 32.2 g

• 1 organic lemon, washed well
• 2 1/2 cups sugar

Candied Lemon Peels

Dessert , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Candy , Lemon , Dairy Free , Summer , Quick & Easy , Vegan , Citrus , Fat Free , Low Sodium

Author: Gabrielle Carbone

Editor's Note: This Recipe Is Adapted From Gabrielle Carbone, Coproprietor Of The Bent Spoon Ice Cream Parlor In Princeton, New Jersey. These Peels Add A Wonderful, Bright Flavor To Our Lemon Ice Cream, But This Technique Can Also Be Used To Make Candied Lime Or Grapefruit Peel. The Recipe Can Be Doubled Or Tripled To Make A Bigger Batch. Try Dipping The Peels In Bittersweet Chocolate For A Delicious Treat. Because You'll Be Eating The Peel, It's Especially Important To Use An Organic Lemon (which Won't Have Been Sprayed With Pesticides) In This Recipe. If You Must Use A Regular Lemon, Scrub It Vigorously To Clean The Outside As Thoroughly As Possible.

Yield: Makes about 2 tablespoons

Number Of Ingredients: 2

• Use a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another use.
• In a small saucepan, combine the peels with 2 cups cold water. Bring to a boil, then drain off the water. Again add 2 cups cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
• Measure 2 cups of the sugar into the pan and add 1 cup water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes. Drain the peels and let cool.
• Measure the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork or your fingers, remove the peels one at time, gently shaking each to remove excess sugar. Store in an airtight container. The peels will keep for several weeks.

• 4 medium or 1-2 large zucchini, cleaned, trimmed & diced (about 4 cups)
• 1 1/2 teaspoon salt
• 4 ears yellow corn, par boiled
• 1 Tablespoon olive oil
• 4 large tomatoes, chopped
• 1 cup fresh lime juice (8 medium limes)
• 1 cup apple cider vinegar
• 2 jalapeno chiles, seeded and minced (or leave seeds in one or two if you like heat)
• 1/2 cup finely chopped scallions with tops
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1/4 teaspoon freshly ground back pepper

Spicy Corn And Zucchini Salsa - For Canning

Vegetarian , Wheat/Gluten-Free , Tomato , Low Fat , Summer , Healthy , Vegan , Condiment/Spread , Low Cal , Corn , Low/No Sugar , Squash , Low Sodium

Yield: 5 pints

Number Of Ingredients: 12

• Get hot water bath going. Toss the zucchini with the salt & "sweat" for 3 minutes in a nonreactive colander. Rinse drip dry in the colander, in the sink Remove kernels from cobs and coat with 1 tbs olive oil and roast on a cookie sheet in a 400°F oven for 20 min. Combine the zucchini, corn, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, cumin and pepper in a heavy saucepan. Bring to a boil and cook 1 min. Ladle into hot, clean jars. Cap and seal (loosen cap by 1/4 turn for processing) Process in boiling-water-bath canner for 20 minutes. Remove jars with tongs; place on towel on counter, tighten lids again, and don't disturb until cool and the lids have "popped" to seal.

• 8 whole fresh beets
• 1/4 cup sugar
• 2 teaspoons cornstarch
• Dash pepper
• 1 cup orange juice
• 1 medium navel orange, halved and sliced, optional
• 1/2 teaspoon grated orange zest

Beets In Orange Sauce

Bake , Bon Appétit , Winter , Side Dishes , Vegetable , Side , Healthy , Low Protein , Vegetables , Engagement Party , Orange , Low Sodium , Beet

Author: Taste Of Home

To Ensure Your Family Eats Their Veggies, Why Not Top Your Beets With An Irresistible Orange Glaze! -taste Of Home Test Kitchen

Time: 50m

Yield: 8 servings.

Number Of Ingredients: 7

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.

Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

• 2 tablespoons chopped shallot (from 1 medium)
• 3 tablespoons unsalted butter, divided
• 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
• 1 pound Brussels sprouts, halved lengthwise
• 1/3 cup water
• 1 tablespoon cider vinegar

Carrots And Brussels Sprouts

Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Winter , No Sugar Added , Quick & Easy , Vegetable , Side , Healthy , High Fiber , Low Cal , Vinegar , Carrot , Brussels Sprout , Low Sodium

Author: Ian Knauer

Yield: Makes 6 servings

Number Of Ingredients: 6

• Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
• Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

• 3/4 cup tequila
• 3/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 large pineapple, peeled, cored, cut into 2x1-inch pieces
• 6 bamboo skewers, soaked in water 30 minutes, drained

Grilled Pineapple With Tequila-brown Sugar Glaze

Dessert , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Fruit , Bon Appétit , Grill/Barbecue , Dairy Free , Summer , Quick & Easy , Healthy , Vegan , Fat Free , Low Sodium , Pineapple , Tequila

Yield: Makes 6 Servings

Number Of Ingredients: 6

• Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. (Tequila mixture and pineapple skewers can be made 8 hours ahead. Cover separately and chill.)
• Prepare barbecue (medium heat). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers; serve hot or warm.

• 1 cup chopped peeled Granny Smith apple
• 1/2 cup chopped cilantro, divided
• 1/3 cup finely chopped red onion, divided
• 1 teaspoon (or more) fresh lime juice
• 1/3 cup finely chopped green bell pepper
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground coriander
• 3/4 teaspoon cumin seeds
• 3 cups low-salt chicken broth
• 2 15-ounce cans black beans, rinsed and drained
• Kosher salt and freshly ground black pepper
• 4 cups cooked brown or white rice
• 1 2-3-pound rotisserie chicken, skin discarded and meat shredded
• 4-6 lime wedges

Black Beans And Rice With Chicken And Apple Salsa

Apple , Dinner , Fruit , Bon Appétit , Chicken , Lunch , Low Fat , Poultry , Quick & Easy , Healthy , Low Cholesterol , Rice , Bean , Low Sodium , Legume

Author: Bon Appétit Test Kitchen

Canned Beans Get An Upgrade Thanks To Garlic And Spices.

Yield: Makes 4 to 6 servings

Number Of Ingredients: 16

• Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.
• Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.
• Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

• 5 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon dried crushed red pepper
• 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
• 1 cup (or more) vegetable broth or low-salt chicken broth
• 1 15-ounce can cannellini (white kidney beans), rinsed, drained
• 1 teaspoon (or more) Sherry wine vinegar

Sauteed Greens With Cannellini Beans And Garlic

Vegetarian , Dinner , Bon Appétit , Spring , Garlic , Summer , Sauté , Side , Healthy , High Fiber , Low Cal , Low Cholesterol , Potluck , Spinach , Low Sodium , Kale , Legume , Mustard Greens

Author: Molly Stevens

A Great Side, But Also A Nice Vegetarian Dinner When Made With Vegetable Broth And Served Over Rice.

Number Of Ingredients: 7

• Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
• Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

• 1/4 cup rice vinegar (not seasoned)
• 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
• 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
• 4 teaspoons soy sauce
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 6 cups watercress (thin stems and leaves only; from 1 large bunch)
• 1 firm-ripe avocado

Avocado And Watercress Salad

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Kosher , Gourmet , Dinner , No-Cook , Spring , Sugar Conscious , Dairy Free , Summer , appetizer , Salad , Quick & Easy , Mother's Day , Healthy , High Fiber , Vegan , Low Carb , Picnic , Potluck , Low Sodium , Avocado , Watercress

Author: Maggie Ruggiero

Yield: makes 6 servings

Number Of Ingredients: 8

• Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
• Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

• 2 medium red beets, tops trimmed
• 2 medium golden beets, tops trimmed
• 3 blood oranges
• 1 medium navel orange (preferably Cara Cara)
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
• 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
• Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
• Coarse sea salt, such as fleur de sel or Maldon sea salt
• freshly ground black pepper
• 1/4 cup loosely packed fresh cilantro and/or chervil leaves

Blood Orange, Beet, And Fennel Salad

Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Wheat/Gluten-Free , Fruit , Bon Appétit , Winter , Lunch , Low Fat , Dairy Free , No Sugar Added , appetizer , Roast , Salad , Healthy , Vegan , Paleo , Low Cal , Low Cholesterol , Citrus , Orange , Fat Free , Root Vegetable , Fennel , Low Sodium , Beet

Author: Bon Appétit Test Kitchen

Our Fresh Take On The Classic Moroccan Salad Pairs Shaved Fennel And Red Onion With Assorted Beets And Oranges For Color Contrast.

Yield: Makes 4 to 6 servings

Number Of Ingredients: 12

• Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
• Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
• Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.