Some things that REALLY bump up the flavours of simple foods: *fresh lemon juice *spices [example: mediterranean rubs, blackened seasonings] *a little olive oil drizzled on still-hot-just-steamed veggies: the famous explosion of flavour [this is not a myth] Experiment! Good food is so satisfying!
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I always add Salt after a dish is 75% cooked as I have to eat a low Sodium Diet.By doing this the Food being cooked does not absorb Salt while it cooks and I need much less than I otherwise would.I also do not sprinkle any Salt on my Food after it's fully cooked or when I'm just about to eat it---I prefer cooking the Food a little after adding Salt---helps keep my BP within range.I sprinkle Salt on my Salads,cover these and keep for 10 minutes for the Salt to be absorbed and only then eat these
By doing this I ensure that the quantity of Salt eaten is much less than what I'd have eaten otherwise and very little difference in taste as well since the natural Salt present in each Food component comes into focus this way----we unneccessarily oversalt our Foods and suffer for it!!!!
Need a low-salt, low-fat replacement for ricotta that isn't as grainy? Try running salt-free cottage cheese through a food processor. While the taste of salt-free cottage cheese isn't good on its own, it makes a great base ricotta replacement. Add a little pepper, an egg white, and any other seasonings you like, and it becomes perfect for lasagna!
My husband hates ricotta, finding it too grainy, and the salt and fat content is way too high for him to even attempt it. This gives us a quick and easy option that has resulted in his favorite lasagna ever!
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