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FOOD FOR THOUGHT By
Wanda A. Adams
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| • | There's something about tomatoes |
Reader Cookie Michelson wrote to say she's on a strict low-sodium eating plan and took the time to type up a couple of recipes she has developed. I'm of the opinion that cutting back on sodium is the most difficult of the fat-salt-sugar trifecta. There are many excellent low-fat and low-sugar alternatives but I've yet to taste a salt or shoyu substitute that really cuts it, so it takes a lot of adjustment to retool your palate and clever cooking to fill the flavor void.
Cookie said she invented this recipe, with its accompanying salsa, because she loves Mexican food. She specifies some brands here to assure low- or no-sodium: American Heritage cheddar cheese with 5 milligrams sodium per 2 cups; Mission brand no-sodium corn tortillas; Cholula hot sauce with 20 milligrams of sodium per serving; Hunt's no-sodium tomato sauce.
COOKIE'S LOW-SODIUM POTATO BURRITOS
Heat oven to 350 degrees.
Immerse unpeeled potatoes in water in a saucepan; bring to a boil, turn down heat to medium and cook until fork-tender, 15 to 30 minutes. Drain; peel off skin and place in medium bowl.
In large skillet, heat oil and add dried herbs and onions and cook until onions are translucent. Add corn and saute 15 minutes. Add corn to potatoes along with butter. Mash and gradually add half-and-half until smooth. Place equal amounts of potato-corn mixture on eight tortillas; roll each and place in baking dish. Cover with cheese and/or salsa and bake for 30 minutes at 350 degrees.
Makes 8 servings.
LOW-SODIUM TOMATO SALSA
In medium bowl, combine the tomatoes, tomato sauce, green onions, cilantro, and jalapeno pepper.
Pour in blender, mix until well blended not pureed. Refrigerate, covered.
This is best a few hours after it's made. Can be refrigerated 2 days.
Makes 3 cups.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
