The Harvest Principle Universal Church
If I would have seen this before I went low carb, I would have eaten tons!
http://www.thedutchtable.com/2011/03/haringsalade.html
1 small jar of herring in sour cream, 12oz
2 beets, boiled and peeled
1 large potato, boiled and peeled
1 large apple, crisp
6 tiny dill pickles
1 tablespoon of capers
1 small shallot or onion
2 tablespoons of mayonnaise
Four slices of white bread
Butter
And Kippered Snacks used to be my favorite … so thrilled I can eat them again!
http://www.barharborfoods.com/recipe-detail.php?Smoked-Herring-Sardine-Salad-28
Try this delicious, healthy fish substitute for traditional tuna salad. Not only is herring and sardines more healthy for you, it’s mild smoked flavor really enhances the salad!
Serves: 2-4
Active time: 15 minutes
Total time: 15 minutes
(1) 6.7 oz can Bar Harbor Foods Smoked Kippers, Smoked Herring in Cracked Pepper or Smoked Sardine Fillets
1/4 cup Chopped Celery
1/8 cup Chopped Sweet Onion
1 – 2 Tbsp Mayonnaise, to desired consistency
Salt & Pepper to taste
Drain liquid from canned fish (juice is great healthy addition to your pet’s food!)
With fork break up fish in bowl
Mix chopped Celery and Onion and Mayo to blend completely with fish.
Salt & Pepper to taste, if needed.Serve or cover and chill before serving.
Hint: put canned fish in fridge prior to making salad to chill.
Serve as a sandwich spread, with crackers or on cucumber slices, or in a whole, split tomato.
See? I must have known my fish allergy would subside. I have now had shrimp also, with no reaction. Oooh! Crab!
http://www.cookstr.com/recipes/robinson-cove-crab-salad
12 ounces fresh crabmeat, picked over
¾ cup regular mayonnaise
¼ cup snipped chives (see note)
3 tablespoons lemon juice
2 tablespoons prepared horseradish
Salt and freshly ground black pepper
I’ve seen it before but never really thought about it until I Googled “Kohlrabi nutrition”. A cup of kohlrabi has 37 calories, 8 grams of carbs and 4.9 grams of fiber! According to this small article, it is a cross between a turnip and cabbage. So, off to the net to search for ways to cook this thing. After what I found, I truly cannot wait to try it! I hope they still have some in the stores here!
The first link I came across was this one (well, the first one that I actually liked). Why did I like it? Because it states some basic information including “If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.” I LOVE that the whole plant can be eaten!
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Kohlrabi Homefries. To be honest, he had be at “fries”. I know these won’t taste like potatoes, but that is one of the things I miss the most (even more than bread). I’m not sure if using almond flour instead of the flour would give the same results but who needs flour? 🙂
Kohlrabi Homefries
1 1/2 to 2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour or semolina (more as needed)
Salt to taste
2 to 4 tablespoons canola oil or grapeseed oil, as needed (NO CANOLA! I’d use lard or olive oil … whatever will produce a crispy fry)
Chili powder, ground cumin, curry powder or paprika to taste
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This one includes 5 basic ways to prepare kohlrabi (of course, don’t add anything high in carbs and you’ll be good):
http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321
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Here, they discuss the plant itself (characteristics and how to grow it) but a recipe for savory pancakes. It includes 1/4 cup of flour but I would just substitute almond flour or 2 T of coconut flour.
4 small purple or green kohlrabi, peeled and trimmed of woody bits (see “Pro Tip” above)
1 small onion, very finely chopped or grated on the large holes of a box grater
1 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional)
1 egg, lightly beaten
1⁄4 cup (or more) all-purpose flour
1⁄2 teaspoon ground coriander
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
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This one has too many recipe for me to list individually but my goodness! You have to check these out!
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And this final post sounds like me if I was a member of a CSA. She didn’t know what to do with some that showed up in her delivery, so she included some recipes for how she prepared it. This recipe (she included the link to this in her post) is EXACTLY what I was hoping to see:
http://www.jrorganicsfarm.com/blog/recipes/kohlrabi-gratin/
Kohlrabi Gratin
1 bunch kohlrabi
1 1/2 tbsp. fresh parsley
1/2 lemon
1 oz. butter
1/2 C cream
2 oz. Cheddar cheese
Sea Salt and fresh ground pepper
I used this recipe, leaving out the pineapple and the cream cheese topping (I didn’t think that would taste good slathered all over my turkey). This was good but, of course, would be better with the pineapple. I looked EVERYWHERE for a sugar-free alternative for the pineapple (well, all over in the one store). If they would have had diet pineapple soda or pineapple Koolaid packets, I would have been happy but nothing! This is missing that deep sweetness only pineapple can bring but otherwise it’s good!
http://www.food.com/recipe/cranberry-salad-in-raspberry-jello-with-cream-cheese-topping-80121
1 lb fresh cranberries1 (20 ounce) can crushed pineapple
1/2 cup walnut pieces (or amount as desired)
2 packages Sugar Free raspberry Jell-O gelatin
2 cups boiling water
1 cup cold water
1 3/4 cups sugar (Splenda)
2 (8 ounce) packages cream cheese
I think it’s finally time for me to buy some cauliflower. I prefer broccoli but I saw a recipe for potato salad and for the first time I thought “I could substitute cauliflower in that recipe and I bet it would be good!” So, here we go!
Ingredients:
To prevent watery salad, throw the cauliflower in a baking dish or on a rimmed baking sheet and roast in the oven until done (I like mine slightly firm … you could do this while you are cooking the bacon ~ see note below). Otherwise, you could boil or steam.
Once cool, mix the cauliflower with all other ingredients. For best results, chill about an hour before serving.
* – With broccoli and cauliflower, I cut the florets off and cut the stalk too. When you get to a tough area, peel it with a vegetable peeler. Less waste!
** – I bake my bacon on wire racks on a rimmed baking sheet @ 425 degrees F until cooked to my liking because the fatty sections just melt in your mouth and the meat NEVER becomes hard.
UPDATE: I have added this to “My Fitness Pal”. The name of the recipe is “MAKJ BLT Cauliflower Salad”.
I figure there’s at least 10 servings (or more) but here’s the breakdown:
Calories: 217, Carbohydrates:4, Fat: 20, Protein: 4, Fiber: 1 (Net carbs: 3)
From Dr. Atkins Diet Revolution (1972) (I didn’t realize I hadn’t posted this recipe until I received a reply for the Caesar Salad Dressing recipe!)
Serves 8
Wash and dry lettuce well. Tear into bite-sized pieces. Rub wooden salad bowl with garlic, place lettuce in bowl, add half the dressing, and toss well. Top with bacon, cheese, parsley and anchovies. Pour on remaining dressing, garnish with chopped egg, and serve. Total carbohydrate grams: 32.7 Grams per serving: 4.1
Basic French Dressing
Makes 1/2 cup
3 Tablespoons tarragon vinegar
1 Tablespoon lemon juice
1/2 teaspoon Krazy Salt (or seasoned salt)
3 turns of pepper mill
8 Tablespoons olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon dry mustard
Beat all ingredients together until well blended.
Total grams carbohydrates: 2.5.
Creamy French Dressing
Serves 10
Makes 30 Tablespoons
3 Tablespoons Krazy Salt (or seasoned salt)
1/2 teaspoon dry mustard
1/2 packet of Sugar Twin (or sweetener of choice)
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1 teaspoon garlic powder
5 Tablespoons tarragon vinegar
12 tablespoons olive oil
1 raw egg, beaten (fresh egg, tempered egg, or Egg Beaters)
1/2 cup heavy cream
Combine all ingredients in screw-top jar, shake well, and refrigerate for at least 1 hour before serving.
Total Grams: 9.3
Grams Per Tablespoon Serving: .3
Green Goddess Dressing
1/2 medium avocado
1/2 cup mayonnaise
1 clove minced garlic
2 chopped anchovies
1/8 cup finely chopped scallions
1 Tablespoon parsley
1/2 Tablespoon lemon juice
1/2 Tablespoon tarragon vinegar
1/2 teaspoon Krazy salt (or seasoned salt)
1/4 cup sour cream
Peel and pit avocado, force through a sieve or mix in a blender for 1/2 minute.
Put pulp in a bowl with remaining ingredients except the sour cream. Mix well.
Whip the sour cream and fold it int with the other ingredients.
Total Grams: 18
Grams Per Tablespoon: 1.1
Roquefort Dressing No. 1
Makes 14 Tablespoons
1/2 cup sour cream
2 Tablespoons tarragon vinegar
1 Tablespoon Sugar Twin (sweetener of choice)
3/4 teaspoon Krazy Salt (or seasoned salt)
1/2 teaspoon celery seed
1/4 cup crumbled Roquefort cheese
Place everything in blender (reserving half the Roquefort cheese) and mix until smooth. Pour into a bowl and fold in the reserved cheese. Chill before serving.
Total Grams: 9.4
Grams Per Tablespoon: .7
Roquefort Dressing No. 2
2 Tablespoons oil
1 Tablespoon cider vinegar
1 Tablespoon crumbled Roquefort or Blue cheese
1/2 teaspoon Salad Supreme
Mix all ingredients and serve.
Total Grams: 1.2
From Dr. Atkins Diet Cookbook, 1974
From Dr. Atkins Diet Revolution 1972:
Serves 8 (Enough for 2 heads of lettuce)
Mix all ingredients well, and pour over salad.
Total grams carbohydrates: 3.2
Grams per serving .4