Sentences with phrase «bit less salt»

Oh and a bit less salt, so it would be baby friendly.

I added a little more rosemary and used a bit less salt than the original recipe, too.

Not exact matches

To Susan K: It sounds like you were using sunflower seeds with the shell left on, they are less popular than the shelled ones but cheaper and sometimes salted, it's time consuming to shell them so they tend to be eaten as a leisurely snack, a bit like pistachio nuts.

I find that I use quite a bit of salt with this recipe, but because it doesn't come out of a can, I know there is still way less sodium than I would find in the Campbell's Chunky version.

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

Added 1/2 packet Sazon Goya which made it incredible (except it now could have done with a bit less of that added salt).

PS I used Maldon salt flakes... what do you think of adding less than a pinch more of the salt flakes — like maybe to the top when you serve, to get that salty bite?

If you decide to let it sit with salt, some liquid will seep out of the cucumber and the slices will have less bite afterwards.

Croutons: 1/4 cup olive oil 4 cloves roasted garlic 1 tablespoon fresh lemon juice 1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite - sized pieces 1/4 teaspoon salt

1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Went slightly less on the salt because of previous reviews; that said, still a bit salty for my taste and will use even less next time.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure.

My only variations were to suit my personal preference — a bit more chocolate, a tad less salt and baking powder, and some notes on what flours I like to use.

One large head of organic cauliflower, washed and cut into bite - sized florets One pound or more of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems remSalt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems remsalt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

For the crust, I found a recipe online, used less salt and added a bit of garlic powder.

Here's one more reason to skip the chips in aisle five: A 25 - year study released in October found that upping your salt intake even the tiniest bit (i.e. by less than a half teaspoon each day) could increase your risk of premature death by 12 %.

I used 1 lb of Tennessee Pride Hot Breakfast sausage and a pound of ground beef and just doubled everything else except maybe a bit less on the salt and baking powder.