Living with heart failure may mean following careful advice from your doctor, including advice on a heart-healthy, low-salt diet. These two low-sodium recipes are sure to keep both your heart and taste buds happy.
Ricotta, Leek, Tomato and Basil Pizzetta
Yields 6 servings
Ingredients
1/2 cup part-skim ricotta cheese
1/4 cup part-skim shredded mozzarella cheese
2 1/2 tablespoons shredded Parmesan cheese, divided
3/4 teaspoon fresh parsley, chopped
1/2 cup fresh leeks, thinly sliced
1 1/2 cups fresh plum (Roma) tomatoes, diced
2 tablespoons red wine vinegar
1 1/2 teaspoons crushed red pepper flakes
6 whole-wheat flatbreads
3/4 cup green onion, chopped
1/3 cup fresh basil, chiffonade
Directions
Heat oven to 350° F.
In a medium bowl, combine the ricotta, mozzarella, 1/2 tablespoon Parmesan, and the parsley. Mix well and set aside.
Spray a large sauté pan with nonstick cooking spray. Over medium-high heat, cook leeks until translucent. Reduce heat to medium and continue stirring leeks for 3 minutes. Remove pan from heat.
In a bowl, toss diced tomatoes with red wine vinegar and crushed red pepper flakes.
On each flatbread, add 2 tablespoons of the ricotta cheese mixture, evenly spreading it to 1/4 inch from the edge. Top each flatbread with 2 tablespoons of sautéed leeks, 1/4 cup diced tomatoes and 1 teaspoon Parmesan cheese. Bake for 6-7 minutes.
Remove flatbreads from oven and top each with 2 tablespoons green onion and 1 tablespoon basil. Cut into bite-sized pieces and serve.
Nutrition Facts (Per Serving): Calories: 250; Total Fat: 3 g; Sodium: 360 mg
Spicy Shrimp and Kimchi Rice Paper Wraps
Yields 6 servings
Ingredients
9 large raw shrimp, peeled and deveined, and cut in half lengthwise
6 (10-inch) rice paper wraps
6 green leaf lettuce leaves
For kimchi:
1/2 cup Chinese (Napa) cabbage, thinly sliced
1/3 cup cucumbers, peeled and seeded, cut into 1/8-inch slices
1/2 cup daikon radishes, julienned
1 tablespoon garlic, minced
1 tablespoon carrots, shredded
1 1/2 tablespoons scallions, thinly sliced on the bias
1 1/8 tablespoons unseasoned rice vinegar
1/2 tablespoon sugar
2 teaspoons crushed red pepper flakes
3/4 teaspoons unsalted white sesame seeds
For cilantro mint vinaigrette:
1/2 cup water
1/2 cup granulated sugar
1 1/2 teaspoons fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/2 teaspoon fresh ginger, minced
1 1/2 tablespoons red onion, chopped
1 1/2 teaspoons unseasoned rice vinegar
Directions
Cook the shrimp: In a large pot, add 3/4 cup water. Put shrimp in steam basket and place in pot; make sure the water does not touch the shrimp. Place lid on the pot and bring water to a boil. Once water is boiling, steam shrimp for 3 minutes.
Make the kimchi: In a bowl, combine all kimchi ingredients. Toss to evenly coat and distribute. Cover the bowl with a lid or plastic wrap and place in refrigerator to marinate overnight. Before use, drain and discard excess liquid.
Make the vinaigrette: In a saucepan over low heat, combine water and sugar; simmer for 3-5 minutes. Stir in cilantro, mint, ginger, red onion and rice vinegar. Allow mixture to steep for 5 minutes. Transfer to a bowl and cool quickly in an ice bath.
Assemble the wraps: When you are ready to serve, rehydrate rice paper wraps. Place wraps on moist cutting board. Layer 3 shrimp halves, cut side up, on bottom of each wrap. Top shrimp with 1/2 cup kimchi. Close up and roll the wrap like a burrito.
Place a lettuce leaf on a serving plate, add 1 assembled wrap and top with 2 tablespoons of cilantro mint vinaigrette.
Nutrition Facts (Per Serving): Calories: 180; Total Fat: 1 g; Sodium: 120 mg
