Posts Tagged ‘cayenne red pepper’
10
May
Posted by Jason Reynolds in fish, heart healthy, heart healthy recipe, low cholesterol, low fat, low sodium, low sodium recipe, meals, no salt added, no sodium added, nutritious, olive oil, recipe, rosemary, salmon, sodium, spice, spices, thyme. Tagged: cayenne red pepper, cholesterol, cooking, fish, food, healthy food, heart healthy, heart healthy recipe, low cholesterol, low cholesterol recipe, low sodium, low sodium recipe, meals, nutritious, olive oil, rosemary, salmon, spice, spices, thyme. Leave a comment
- 2 salmon fillets
- olive oil
- 1/2 tsp garlic
- 1/8 tsp ground cayenne red pepper, or less according to taste
- 1/4 tsp thyme
- 1/4 tsp rosemary
- dash of black pepper
Place two salmon fillets in a glass cooking pan. Drizzle olive oil over the fillets. Add the dry spices, dividing them equally over the fillets. You may want to go light on the cayenne pepper, because I used ¼ teaspoon when I made this recipe, and it was way too much! A little cayenne, however, should give some zang to this dish. Brush or rub the spices around the fillets to equally distribute the flavors. Cook about 12-13 minutes, checking occasionally to make sure the fish is not overcooking.
13
Feb
Posted by Jason Reynolds in black pepper, cayenne red pepper, chow chow, food, heart healthy, heart healthy recipe, low sodium, low sodium recipe, nutrition, nutritious, pita, recipe, salad, seasoning, spice, spices, spicy tuna, tuna. Tagged: black pepper, cayenne red pepper, chow chow, food, healthy food, heart healthy, heart healthy recipe, low sodium, low sodium recipe, meals, nutrition, nutritious, pita, recipe, salad, spicy tuna, spicy tuna pita, tuna. Leave a comment
This is one of my new go-to lunches and is one of my favorite meals.
INGREDIENTS
- 1 low-sodium pita shell, cut in half
- 2 cans low-sodium tuna
- 1/2 onion, chopped
- 1/2 cup light mayonnaise
- 1/8 teaspoon ground cayenne red pepper
- 1/3 cup creamy horseradish sauce
- 11/3 cup chow chow or relish
- Dash of black pepper
Although I listed one pita shell in the ingredients, this recipe will fill between two to three full pita shells, depending on how much you stuff into them. The one pita shell is assuming you only want one sandwich at a time — I have trouble eating just one.
19
Jan
Posted by Jason Reynolds in cayenne red pepper, chick pea salad, chick peas, cooking, food, heart healthy recipe, low sodium, low sodium recipe, meals, nutrition, nutritious, olive oil, recipe, salad, spice, spices. Tagged: cayenne red pepper, chick pea salad, chick peas, cooking, food, heart healthy recipe, low sodium, low sodium recipe, meals, nutrition, nutritious, olive oil, recipe, rice vinegar, spice, spices. 2 comments
This is a tasty dish I heavily modified from a recipe. It uses olive oil, which is heart-healthy. This dish is also low in sodium if you buy the right can of chick peas — Publix and Whole Foods sell low-sodium varieties. Or, you can cook the chick peas from scratch.
CHICK PEA SALAD
- 1 can chick peas (pick a low sodium brand)
- 1/4 c bell peppers, chopped
- 1/4 c onion, chopped
DRESSING
- 1 T lemon juice
- 2 T olive oil
- 3 T water
- 1/8 t cayenne red pepper
- 1/4 c rice vinegar
- 1 t dried basil
- 1/2 t dry mustard
Place chick peas, bell peppers and onion into a nonmetal bowl, then combine the dressing ingredients and mix. Let salad sit in refrigerator for at least an hour to allow the flavors to mix.
Serves 4
Heart Healthy Meals 