500 15-Minute Low Sodium Recipes
Marty Martindale

By Dick Logue, (author of the cookbook, 500 Low Sodium Recipes
A review by Marty Martindale, Editor, Foodsite Magazine

These are 500 welcome, quick recipes, and less salt is a bonus whether you need to cut back or not.

Logue has thoughtfully divided the book into three sections:  The preliminary part gives helpful tips if you are having difficulty eating less salt. Next are more tips on ingredients and sources. The last is some, not 15-minute, but 5-minute appetizer/made-aheads to better enjoy Part I, ten chapters of “15-Minute Meals from Start to Finish,” followed by Part II, eleven “Fix-it-in-15 and Let-it-Cook Meals.”

Here is a summary of some of the tempting recipes in this book:

SESAME FRIED CHICKEN
Calls for only low-sodium soy sauce, honey, olive oil, sesame seeds and shrimp

EDAMAME HUMMUS
Only cooked edamame, garlic, lemon juice, tahini, cumin and sesame oil

THAI-STYLE CHICKEN TENDERS
Sesame oil, chicken breasts, fresh ginger, low-sodium Teriyaki Sauce, peanut butter, cayenne pepper and scallions

MICROWAVE SHEPERD’S PIE
Tomato sauce, ground beef, broccoli florets, mashed potatoes and Swiss cheese

PORK CHOPS MOLE
Cumin, chili powder, pork loin chops, olive oil, low-sodium salsa, cocoa powder, cinnamon, cilantro and scallions

PORK AND SLAW WRAPS
Coleslaw mix, chopped onion, mayonnaise, sugar, rice vinegar, lemon juice, celery seed, olive oil, pork loin strips and tortillas

SESAME COD
Cod fillets, unsalted b utter, lemon juice, tarragon and sesame seeds

SAUTEED ASPARAGUS
Asparagus, unsalted butter, lemon juice, almonds and black pepper

MICROWAVE BAKED APPLE
Medium apple, brown sugar, cinnamon and unsalted butter

SLOW COOKER MOROCCAN CHICKEN STEW
Chicken thighs, onion, carrots, apple juice, garlic, cinnamon, black pepper and dried apricots

Near the end of the book, Logue includes an interesting chapter of recipes for homemade breads especially tailored for use with a bread machine.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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