How to Boil an Egg

This is one of those life skills everyone should know how to do, but it seems like the only time most of us do this is around Easter.  I know, I found myself constantly looking up directions online when I needed to make hard boiled eggs.

Eggs are great for LCHF. They are a quick source of protein. But like everything, don't pig out on them.

Basic Hard Boiled Eggs

eggs
Water
ice (optional)

• Place the eggs in a sauce pan. There should be only 1 layer of eggs.
• Fill the saucepan with water, until the eggs are covered by at least one inch.
• Heat the pan on the stove, until the water is boiling.
• Cover the pan and remove from heat.
• Let sit for 12 minutes
• Remove the eggs from the hot water and put in cold or ice water.
• Drain and Refrigerate

12 minutes is a recommended time. If you find out that your eggs are too runny, let them sit for longer. If too hard, let them sit for shorter amounts of time.

Parsnip Fritters

I remember growing up, my dad would come inside after the first frost with a hand full of parsnips. He would eat them sauteed in butter.  I never really thought much about them, growing up. They looked like a pale carrot.

After I had a family of my own, I rediscovered this vegetable. It's sweet, but not as sweet as a carrot (unless it has been left in the ground after the frost).

Interesting fact: Before cane sugar, Europeans used Parsnips for sweetener.

Parsnip Fritters

Servings: 4

4 parsnips
water
1 teaspoon flour
1 egg, beaten
1 tablespoon butter

Preparation:

• Boil parsnips.
• Allow to cool so you can touch them and remove the skin.
• Mash them, adding the flour and egg.
• Melt butter in a skillet
• Using a large spoon, drop equal amounts into the hot butter.
• Flatten and cook until brown, then turn. Cook until underside is brown.

Per serving
Calories: 145
Fat 4 g
Carb 24 g
Fiber 7 g
Sugars 6 g
Protein 3 g

Ranch Dressing

After you make your own mayo, you might want to try other dressings.
This one is almost too easy.
Ranch dressing is great on vegetables and meat. If you are having guests over; make a tray of veggies and use this as the dip

Ranch Dressing

Makes 1 1/2 cups or 24 tablespoons
(if using fresh herbs double the amount, 1/2 tsp to 1 tsp)

1 cup mayonnaise
½ cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt
black pepper

Combine all.
Cover and chill for at least 30 minutes.

Per serving
Calories: 71
Fat 8 g
Carb 0 g
Fiber 0 g
Sugars 0 g

Simple Homemade Mayonaise

Starting with a simple recipe that everyone should know. There are variations, but this is the one that works for me. Using this as a base, you can make salad dressings, flavored mayo, and other sauces.

Why start with mayo? It's something I have missed over the years. I could never stand the taste of "salad spreads", real mayo or nothing. Athough you can buy it cheaply in the stores. Making it yourself means you control what goes inside. Add a different vinegar. Add less or more salt. Add basil. This is the foundation so you can have fun experimenting.

This recipe uses a blender. Which is perfect for mixing. You could use a whisk and a bowl, but using the blender will mean your arms won't get as tired.

Simple Homemade Mayo 

Should make: 1 cup or 16 tablespoons

1 whole egg, room temperature
1 tablespoon vinegar or lemon juice
1/2 teaspoon salt
1 cup olive oil

• Take the middle part out of the cover of the blender, if you can. This will make it less messy.
• Put in the blender, the egg, vinegar (or lemon juice), salt, a little of the oil. 
• Blend for a few seconds until creamy. Keep the blender going and add the rest of the oil.
• SLOWLY.
• There should be a thin stream of oil running into the blender.
• Pour about a quarter of it in, keep blending for about 15 seconds, and repeat.
• When you have about a quarter of the oil left. Check the mayo in the blender. 
•  If too thick, add a bit of vinegar. Too thin, blend more oil in. 
• When satisfied. Scrape the may out of the blender. Put in a covered container in the refrigerator.
• Throw out after one week, if there is any left. 

Per Tablespoon
Calories 124 Fat 14 g Carb 0 g Fiber 0 g Sugars 0 g