Cook Chatty Cathy wrote:
Mexican Chicken Stew m-m-m-m how'd it turn out?
I may get a copy of the cookbook you mentioned. I wish I could guide my family into lowering their salt intake. I do love it, but it should be used in moderation even for us that do not require a restricted amount. Maybe just maybe if I could prepare recipes from a cookbook that use a nice combo of ingredients to flavor food so that you do not need any or at least as much, then maybe they would not notice.
It was pretty good. I might have preferred something else to the 2 cups of zucchini. Or at least sub carrot or something for 1 cup. But I wanted to try it as written since I had never had zucchini before. I actually had some more for Sunday lunch and there is still enough for tonight. It is a recipe I will keep in an altered form.
BTW I still like Dick Logues book better then the other low sodium recipe books I have. Gazzaniga's book "The No-Salt, Lowest Sodium Cookbook" is good but more to the extreme. He wants you under 500 mg a day, not the 1200 or 1500 most people strive for.