Salt Substitues Aztec NM

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Safeway
(505) 334-7334
415 N. Main St
Aztec, NM
Services / Departments
Bakery,floral,meat,pharmacy,produce, DVDPlay Kiosk
Store Hours
5:00 AM - Midnight
Pharmacy #
505-334-6853
Pharmacy Hours
Mon-Fri 8:30AM-6:30PM;Sat 9:00AM-5:00PM;Sun Closed

Alberston Market
505.325.1486 (No Pharmacy)
4909 E Main
Farmington, NM
 
Walmart Supercenter
(505) 327-1243
1400 West Main Street
Farmington, NM
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(505) 327-2262
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Alberston Market
(505) 623-9300
11105 Main St
Roswell, NM
 
Walmart Supercenter
(575) 746-2184
604 North 26Th Street
Artesia, NM
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(575) 746-6137
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Walmart Supercenter
(505) 326-1100
4600 East Main
Farmington, NM
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(505) 326-1197
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Safeway
(505) 327-3349
3540 E. Main St.
Farmington, NM
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce,seafood,starbucks, DVDPlay Kiosk
Store Hours
6:00 AM - Midnight
Pharmacy #
505-564-3089
Pharmacy Hours
Mon-Fri 9:00AM-8:00PM;Sat 9:00AM-5:00PM;Sun 10:00AM-4:00PM

Farm & Go
(505) 325-6403
PO Box 1318
Farmington, NM

Data Provided by:
Walmart Supercenter
(505) 327-1243
1400 West Main Street
Farmington, NM
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(505) 327-2262
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Target
(505) 994-2820
4225 Crestview Dr
Rio Rancho, NM
Store Hours
M-Fr: 8:00 a.m.-10:00 p.m.Sa: 8:00 a.m.-10:00 p.m.Su: 8:00 a.m.-9:00 p.m.

Data Provided by:

In Search of Salt Substitues

Been told you need to cut back on your salt intake but you’re dreading a lifetime
of dull, bland food? Cheer up! With a whole world full of available flavoring agents,
you need never stare longingly at your salt shaker again.

By Lisa James

February 2007

Sugar and unhealthy fat are the dietary villains the media loves to hate, appearing in headlines so frequently that it’s easy to forget about that other culprit: salt. Although vital to health in proper amounts, big food companies are now using this ancient condiment in dangerous excess. “Salt is a heavy, low-cost ingredient that adds bulk and reduces the cost of a product,” says Ian Hemphill, Australian spice exporter and author of The Spice and Herb Bible (Robert Rose). “Heavily salted manufactured foods tend to have the perception of having lots of flavor.” Too much salt can push blood pressure upwards, which doesn’t help the 65 million Americans who have pressure problems.

In fact, the American Medical Association is now urging the federal government to limit the amount of salt that can be added to prepared foods.

Whether you need to get your blood pressure under control or simply want to not feel like you’re feeding off a salt lick, there is an answer to the low-salt/low-taste riddle…and it’s as close as your kitchen cupboard.

Mussels with
Lemongrass Broth

Cooks in the US are coming to appreciate lemongrass for the citrusy tang it imparts to meat and seafood. But you have to respect its sharp, grass-like blades; Ian Hemphill recommends removing any upper sections that aren’t tightly rolled and then peeling off several outer layers before slicing.

1 tbsp oil
4 stalks lemongrass, very finely chopped
1 tsp grated gingerroot
2 lbs mussels, scrubbed and beards removed (discard any that are already open)
1/4 cup dry white wine
1/4 cup chicken stock
1 green onion, finely sliced

1. Place oil in a large stockpot over medium heat. Fry lemongrass and ginger for 3 minutes.
2. Increase heat to high and add mussels, wine and stock. Cover tightly and cook for 5 minutes, giving the pot a good shake every 30 seconds to move mussels around from top to bottom. After 5 minutes all the mussels should be open (discard the ones that aren’t).
3. Spoon mussels and broth into large bowls and sprinkle with green onion.

Serves 2. Analysis per serving: 292 calories, 28g protein, 12g fat (2g saturated), 10g carbohydrates

Source: The Spice and Herb Bible, Second Edition by Ian Hemphill with recipes by Kate Hemphill (Robert Rose)

Herbs and spices are Nature’s way of saying “flavor.” These plants have culinary histories going back thousands of years; today, when regional cuisines hopscotch the globe with regularity, all the world’s tastes are increasingly available in the US. But exactly how do you employ those somewhat intimidating ingredients? “I always say that to use spices you do not need any special cooking skills,” Hemphill claims. (If you’re wondering, “herb” refers ...

Click here to read the rest of this article from Energy Times