The diet plan names might be different now but if one delves into old cookbooks, one might just come across books that feature low carbohydrate diets.
A 1974 cookbook, published by Nitty Gritty Productions, is simply called “Low Carbohydrate Cookbook,” offering recipes adapted by the author to reduce the number of carbs, and ultimately claiming substantial weight-loss achievements.
Three of the recipes are for soups that meet the criteria for low carbs and are featured in this week’s ideas for nourishing ways to drop some after-holiday pounds.
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Chicken Gumbo
1/4 cup butter
1 onion, chopped
1 bell pepper, finely chopped
1 1/2 cups cooked or canned okra
1 quart chicken stock
2 cups cooked, diced tomatoes
1 bay leaf
1 tbsp. chopped parsley
1 1/2 cups cooked, diced chicken
Melt butter in saucepan then saute onion, pepper and okra until golden brown. Mix in chicken stock, tomatoes and bay leaf. Simmer for 45 minutes. Season to taste.
Fifteen minutes before serving, add parsley and cooked chicken. Heat slowly to serving temperature. Makes 6 servings.
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Fresh Mushroom Soup
1 lb. fresh mushrooms
1 bunch green onions
2 tbsps. butter
salt and pepper to taste
2-10 oz. cans beef broth
1-10 oz. can water
1/2 cup dry white wine
1 cup whipping cream
2 egg yolks
Finely chop mushrooms and onions. For best and even results, use the chop setting on a blender, if available. Saute mushrooms and onions in butter until tender. Season with salt and pepper.
Add broth and water, cover and simmer for 1 hour.
Combine cream and egg yolks. Add some of the hot soup to the cream-egg mixture, a little at a time. Stir heated mixture back into the soup pot. Bring to a serving temperature. Do not allow to boil. Makes 6 servings.
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Spinach Soup
2 quarts low-salt chicken stock
1 lb. fresh spinach
2 tbsps. butter
3 eggs
2 tsps. lemon juice
salt and pepper to taste
1/2 cup grated parmesan cheese
1/2 pkg. spicy fried pork rinds, optional
Slowly heat the broth in a large pot. Wash spinach well. Cook in butter just until tender.
Beat eggs with lemon juice, salt and pepper. Add a little hot stock. Blend.
Add spinach to the pot of hot broth. Stir in egg mixture until well blended. Add cheese and pork rinds. Serve very hot. Makes 8 servings.
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In the Jan. 27 issue, featuring chocolate in a variety of pies, the main ingredient, chocolate, was missing from the Chocolate Pie Recipe. The amount of chocolate required is 1-4 oz. package sweet bakers’ chocolate. Thanks to observant readers for noticing the omission.
Joyce Walter can be reached at ronjoy@sasktel.net
