Salt Substitues Fremont NE

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Hy-Vee
(402) 727-6717
840 East 23Rd Street
Fremont, NE
Store Hours
Open 24 hours a day, 7 days a week. ,Closing Dec. 24 at 5 p.m. Closed Dec. 25. Reopening Dec. 26 at 5 a.m.

Walmart Supercenter
(402) 289-9238
16960 West Maple Road
Omaha, NE
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(402) 289-9276
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Food 4 Less
(402) 727-8622
1531 N Bell St
Fremont, NE

Data Provided by:
Hy-Vee
Store: 402-467-5505
1601 N. 84Th Street
Lincoln, NE
Store Hours
Open 24 hours a day, 7 days a week. ,Closing Dec. 24th at 6 p.m. Closed Dec. 25th. Reopening Dec. 26th at 6 a.m.

Target
(402) 464-8292
333 N 48Th St
Lincoln, NE
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.

Walmart Supercenter
(402) 727-0414
3010 E 23Rd St
Fremont, NE
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(402) 727-8772
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Supertarget
(402) 970-1000
16959 Evans Plaza
Omaha, NE
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.

Spice Connections
(402) 533-2601
1170 Voss Cir Ste 2
Blair, NE

Data Provided by:
Safeway
(308) 254-4767
1944 Illinois St.
Sidney, NE
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce
Store Hours
Mon-Sat 6:00 AM - 10:00 PM;Sun 7:00 AM - 9:00 PM
Pharmacy #
308-254-1182
Pharmacy Hours
Mon-Fri 8:30AM-6:30PM;Sat 8:30AM-5:00PM;Sun 10:00AM-2:00PM

Hy-Vee
(402) 597-5790
11650 South 73Rd Street
Papillion, NE
Store Hours
Open 24 hours a day, 7 days a week. Store closes Christmas Eve at 6:00 p.m. Closed Christmas Day. Store opens Dec. 26th at 6 a.m.

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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 ...

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