Sentences with phrase «use less salt»

And it means that you can use less salt when fermenting your veggies, something I recommend for babies since their kidneys are still developing.

If you have enough leftover gravy, use that instead of the beef broth and flour in the recipe below and use less salt.

Wouldn't it be a better idea to use less salt in the first place?

You may need to use less salt than conventional refined white salt, as minerals give a lot more flavor than NaCl in conventional salt.

And even though salt is ubiquitous in American diets today, cutting back can be relatively simple: Eat less processed food, buy low - sodium or sodium - free products like soups and condiments, avoid the obviously salty restaurant items (hello, cheese fries), and use less salt when cooking your own meals at home.

And it means that you can use less salt when fermenting your veggies, something I recommend for babies since their kidneys are still developing.

If you're using salted butter then use less salt — maybe 1/4 teaspoon instead of 1/2 teaspoon.

They seemed a little salty though so next time I think I'll use less salt.

If you have enough leftover gravy, use that instead of the beef broth and flour in the recipe below and use less salt.

This pesto recipe is on the saltier side to account for the fact that the flavor will be diluted when stuffed into the mushrooms, but feel free to use less salt or lemon juice if desired.

Might use less salt next time (I used 1 1/2 tsp), and maybe add sugar?

If you have sodium issues, use less salt.

Roasting the tomatoes and garlic brings out a deep, savory flavor, allowing us to use less salt and save 450 mg sodium per serving over traditional tomato soup.

Followed the recipe but wonder if I can use less salt.

Will it affect dough if you use less salt.?

Oh yes, always use less salt when doubling stews.

* Use less salt if you are using a fine sea salt or regular free - running table salt.

I think I will use less salt and more sugar next time (maybe 2 teaspoons salt and 1 1/2 tablespoons sugar) but I'll certainly be making it often!

I DOUBLED THE RECIPE USED LESS SALT N I SPREADED IT IN A CIRCLE WITH A RUBBER SCRAPPER N I MIXED IT WELL.

In the US, we most frequently find a light soy sauce (the most common type), a dark soy sauce (with added caramel color or molasses to thicken and sweeten it) and a low - sodium soy sauce (which uses less salt in the production process).

Using less salt still seems to help, and then there's no need to rinse.)

I followed the advice of other commentators here and used less salt than specified in the recipe.

I have used it a few times now but my favourite flavouring is: using less salt; extra garlic and cinnamon instead of the herbs.

I may have used less salt (my 3 year old helper accidentally spilled it on the counter so I only added half as much just in case some made it in).

I always brine shrimp for 10 minutes before cooking to ensure they stay tender, so I used less salt in the sauce.

We generally try to eat using less salt in my house because my son has one (strange looking, functional) kidney, and we live in the land of MSG (China)... so, I will definitely keep this substitute in mind!

Since I cook my beans with kelp, I actually processed some of the kelp in with the bean mixture, and then used less salt.

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

Salt tends to bounce from the roads, but beet juice lowers the bounce rate from 30 percent to 5 percent, meaning there's less run - off into the surrounding environment and municipalities can get away with using less salt overall.

Not exact matches

Mayor Michael R. Bloomberg has become New York City's nutritional nag, banning the use of trans fats, forcing chain restaurants to post calorie counts and exhorting diners to consume less salt.

I was considering giving her this mushroom pasta but have been looking into what miso paste actually is and see that commercially bought miso bought often contains a lot of salt but the fresh Japanese stuff less so and is just a whole lot better for you... We were just wondering what brand of miso paste you use and where you buy it?

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.

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

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.

You can use salt and butter, but the idea is to add less and then amp up the flavor with other seasonings.

-1 / 2 cup of milk or water, use more or less depending on how thick you want it -1 / 2 tsp salt

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

Having said that I will probably follow the above recipe, with using either less or no more added salt.

If you prefer a less salty flavor by all means use a low salt peanut butter.

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

Made heart healthy without salt and using less olive oil, in place of butter.

You can fuss with all the feedback from the other reviewers: use less liquid, cut back on the bacon and salt, double the garlic (these are all good suggestions) but the fundamentals of the dish are strong.

This came out great and so delicious.I have a family member who watches his salt so I used less soy sauce but added extra white vinegar to compensate.Will be making this again in the future.Thank you for posting this recipe.

2 cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper, more or less upon your taste - buds

I only used 1 cup sugar and 1/4 tsp salt just because we prefer less sweet and less salty.

Now I'm fretting that we used coarse or Kosher salt instead of table salt, which of course would mean that you'd want to use way less table salt.

As a kid she used regular table salt; now she recommends a flaky sea salt like Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

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?