Turnip Soup

I love to read old cookbooks. They can be fun and sometimes a bit scary (spam in jello?). But the really old ones can have some simple, but good food that can be altered to anyone's taste.

This turnip soup, I found in a Victorian era cookbook. In fact, I found it in a couple I read. It was a common soup of that time, apparently.

This is the basic soup, minus the potatoes. Other variations included meat and other vegetables. If I was to add meat to it, I would cook the meat in the broth, while cooking the turnips. Then add the turnips to the broth as directed.

I list beef broth in the ingredients, but I have made it with my homemade veggie broth and it has turned out just fine.


Turnip Soup

Serves 4

water
6 med turnips, peeled, cubed.
1 med onion, chopped.
2 cups beef broth
1 1/2 cup cream
salt
pepper

Boil the turnips and the onions until tender.
Drain, but do not discard the water.
Mash the turnips.
In another pot, add the turnips and the broth. If seems dry add a little of the reserved water. It should not be soupy.
Add the cream.
If not thin enough for you, add more of the reserved water.
Heat through and serve.


Nutrition Facts
Amount Per Serving
Calories 221
Total Fat 11 g
Total Carbohydrate 24
Dietary Fiber 5 g
Protein 7 g

Egg Salad with Veggies

I don't like traditional egg salad.  It's a texture thing. I need something to crunch to off set the feeling of the eggs and mayo.  This recipe fits the bill for me. I actually combined two recipes I found online. I think it will work.

This would probably be better as a side dish.

Egg Salad with Veggies

Serves 8

Ingredients

1/2 medium onion, chopped
1 stalk celery, chopped
1 cup of fresh cauliflower, chopped.
1 carrot, shredded.
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoons dried dill
2 tablespoons brown mustard
1 tablespoons lemon juice
1/2 teaspoons salt
12 hard boiled eggs, chopped
Freshly ground black pepper

Directions: 

• In a large bowl, mix together the onion, celery, cauliflower, carrots, mayonnaise, sour cream, dill, mustard, lemon juice, and salt.
• Add the eggs to the vegetable mixture and mix together. Season with pepper to taste.
• Chill for 1 hour.

Per serving: 

Calories 212

Fat 17 g

Carb 4 g

Fiber 1 g

Sugars 2 g

Protein 10 g

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