Kitchen Hint of the Day!

Rinsing Canned Vegetables.......


You can cut down on sodium in canned vegetables and legumes, such as black beans and chickpeas, by rinsing them in water. That helps lower their sodium content by about 10 percent or more, according to the U.S. Department of Agriculture. But rinsing can also remove some of the vitamin C from some canned vegetables, such as peas. Using no- or low-sodium canned foods is an even easier way to keep your sodium intake in check.

https://www.consumerreports.org/cro/2013/03/10-tips-to-healthier-cooking/index.htm

Kitchen Hint of the Day!

Reduce the salt.....


Many stocks have high levels of sodium, as do canned beans, vegetables and tomato paste. For this reason, save most of your seasoning until the end. Taste and adjust with salt and pepper as needed.