Holiday recipes!!

[WildflowerMama]

Oh yum! And so pretty!

[MaryN]

[QUOTE=Chouter;14089036]These are the ingredients to a yummy sauce for a holiday asparagus "wreath".

1 c. mayo
2-3 Tbsp SF raspberry jam (add more to taste)
1 Tbsp Worchestershire sauce (add more if you like it zingy, but taste as you go)

Steam asparagus, arrange on platter, sprinkle with red peppercorns.


QUOTE]

I'm making this just for us. Wow, beautiful.

[torister]

Originally Posted by Chouter

These are the ingredients to a yummy sauce for a holiday asparagus "wreath".

1 c. mayo
2-3 Tbsp SF raspberry jam (add more to taste)
1 Tbsp Worchestershire sauce (add more if you like it zingy, but taste as you go)

Steam asparagus, arrange on platter, sprinkle with red peppercorns.

OK...I am making this. It looks fabulous.

[torister]

Is the asparagus wreath to be served cold? I am thinking yes, but want to make certain.

[Starduster]

Torister/Peggy & all,
I posted this ques in the "What's on your P3 menu?" thread but it may have gotten lost in the shuffle...
I'm several weeks away from P3 and will miss Thanksgiving, but look forward to having a P3 friendly TG dinner as soon as I can... Questions about SAUSAGE-MUSHROOM DRESSING/ stuffing recipe: I hate mushrooms - is there any other good substitute? Cauliflower? Also, do you think chicken or turkey sausage would work? Any suggestions...The pics posted look delicious, so would love to try with substitutes if possible. Thanks!

[WildflowerMama]

I think chopped up cauliflower would work great! I do think you could do chicken or turkey sausage but, be careful, a lot of sausages have bread crumbs added to them.

I think there are a couple other dressing recipes in the recipe section that might be P3 friendly.

[Chouter]

Originally Posted by torister

Is the asparagus wreath to be served cold? I am thinking yes, but want to make certain.

Yes, served cold. Its a great "make-ahead" dish. And pretty, too.

[torister]

I am going to "test drive" this cake over the weekend as my brother hosts a "Pie Night - All desserts welcomed " the Saturday following Thanksgiving. I want to bring something that is sugar free even though at that point I will be in P4...barely. This caught my eye and I think I can make this! The original calls for sugar, but I am substituting Xylitol. Hoping I can find some pears!! LOL!





pear and almond cake

3 chopped, peeled pears

1 thinly sliced & peeled pear (to top cake with)

1 1/2 cup xylitol

1 tbsp lemon juice

3 1/4 cup almond flour (packed)

1 tsp baking soda

1/4 tsp salt

8 eggs

1 tbsp vanilla

1/2 tsp almond extract

splash of oil to fry pears in

1 cup sliced almonds

method:

preheat oven to 350f. line the bottom of a springform pan with parchment paper and coat the sides with butter.

place 3 of the 4 pears into a pan and saute for a few minutes over medium heat. you want them to get just a little soft. when they are done cooking, remove from heat and combine with the lemon juice. stick into the freezer for a few minutes to cool a little. once they are cooled, puree them in a food processor. set aside.

combine all dry ingredients together in large bowl.

combine all wet ingredients, including pureed pears, in a bowl.

using a whisk, combine all ingredients. pour batter into prepped pan. place pears on top of the batter. make it pretty. now sprinkle almonds on top. make it pretty. pop cake into oven and bake for 50 minutes, until toothpick comes out clean.

let cake cool in pan for at least an hour before gently removing spring form sides. -use a very sharp knife to carefully go around the edges of the pan to release from cake. i was able to carefully remove metal bottom and parchment from cake. cool for another half hour or so. slice and enjoy!

[WildflowerMama]

Oh wow! That looks delicious!

[Stevie Renee]

Originally Posted by Chouter

These are the ingredients to a yummy sauce for a holiday asparagus "wreath".

1 c. mayo
2-3 Tbsp SF raspberry jam (add more to taste)
1 Tbsp Worchestershire sauce (add more if you like it zingy, but taste as you go)

Steam asparagus, arrange on platter, sprinkle with red peppercorns.

I wanna make this too!

Worchestershire sauce...I think mine has corn syrup in it

Any alternative?



Peggy,
that looks delightful! I would so go for it with my morning coffee. Yum.

[Chouter]

Originally Posted by Stevie Renee

I wanna make this too!

Worchestershire sauce...I think mine has corn syrup in it

Any alternative?



Peggy,
that looks delightful! I would so go for it with my morning coffee. Yum.

For the taste, I don't know of an alternative. It has so little in it, I just deal with it. Or, you could leave it out entirely. The mayo and jam would be good, too!

[Starduster]

Originally Posted by Starduster

Torister/Peggy & all,
I posted this ques in the "What's on your P3 menu?" thread but it may have gotten lost in the shuffle...
I'm several weeks away from P3 and will miss Thanksgiving, but look forward to having a P3 friendly TG dinner as soon as I can... Questions about SAUSAGE-MUSHROOM DRESSING/ stuffing recipe: I hate mushrooms - is there any other good substitute? Cauliflower? Also, do you think chicken or turkey sausage would work? Any suggestions...The pics posted look delicious, so would love to try with substitutes if possible. Thanks!

Originally Posted by WildflowerMama

I think chopped up cauliflower would work great! I do think you could do chicken or turkey sausage but, be careful, a lot of sausages have bread crumbs added to them.

I think there are a couple other dressing recipes in the recipe section that might be P3 friendly.

Thanks so much WFMama - was beginning to think I was invisible lol - must have been asking in the wrong thread. I've been on a serious hunt for a good stuffing recipe that is relatively simple and doesn't include a ton of ingredients. Hope to find a good one I can use as a staple. I'm going to check some other threads too. Gosh! Craving stuffing, turkey and cranberry so badly lol!

[puttchikins]

just a thought instead of worschester sauce why not try Braggs Amino acid..Since this diet I have learned to love it..

[torister]

I will be making this as well. I think it looks pretty easy and is P4 friendly. Recipe follows pictures.





chocolate cake with whipped peanut butter frosting, ganache drizzle, topped with peanuts…


chocolate cake

3/4 cups coconut flour
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
10 eggs
1 cup olive oil
1 cup – 1 1/4 cup honey (I think I will use agave nectar)
2 tbsp vanilla extract

method: preheat oven to 325f. prep 2 round 8″ cake pans by coating in oil and lining bottoms with parchment paper rounds.

sift dry ingredients together in a large bowl. no lumpers.

mix all wet ingredients together with whisk, or hand mixer if you have one.

combine wet ingredients with the dry, and mix thoroughly. pour batter evenly into pans. bake for 35-40 minutes, until toothpick comes out clean. careful to keep this from over baking, as this cake tends to burn easily. cool for half an hour before carefully going around edges with a knife and inverting onto cooling racks. cool for another few hours before assembly.

whipped peanut butter frosting

1 cup natural, no-stir, creamy peanut butter
1/2 cup chocolate chips (I will use sugar free)
1 tbsp vanilla

method: in large heat-proof mixing bowl, heat all 3 ingredients over medium heat. i used double-boililer method for this. stir constantly until chips are melted smoothly and thoroughly with peanut butter. it smells good. dip a spoon in and take a bite while no one is in the kitchen.

stick the bowl into the freezer for 15 minutes. whip with hand mixer. if it’s still too glossy, stick it back into the freezer for 10 minutes. you’ll want the texture to be a little stiff, like any icing. be careful not to over whip this, because the fat in the peanut butter will get melty and glossy again if you’re not careful!

place bottom layer of cake onto cake stand or giant plate. spread frosting over bottom layer of cake. stack second layer on top and coat the whole cake with this tasty concoction. don’t get too messy! stick it in the fridge for a bit before topping with ganache.

ganache drizzle

1/4 cup semisweet chocolate chips (may use the sugar free...not sure yet)
1/4 cup heavy cream
1 tbsp butter (room temp)
1 tbsp vanilla

method: over low heat, warm heavy cream until it begins to steam. pour over chocolate and vanilla and stir until completely melted. stir in butter until everything is evenly combined. let it stand for a few minutes at room temp before using.

pour over cake, and top with a handful of salted peanuts.

[Lost and Found]

Originally Posted by torister

I will be making this as well. I think it looks pretty easy and is P4 friendly. Recipe follows pictures.





chocolate cake with whipped peanut butter frosting, ganache drizzle, topped with peanuts…


chocolate cake

3/4 cups coconut flour
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
10 eggs
1 cup olive oil
1 cup – 1 1/4 cup honey (I think I will use agave nectar)
2 tbsp vanilla extract

method: preheat oven to 325f. prep 2 round 8″ cake pans by coating in oil and lining bottoms with parchment paper rounds.

sift dry ingredients together in a large bowl. no lumpers.

mix all wet ingredients together with whisk, or hand mixer if you have one.

combine wet ingredients with the dry, and mix thoroughly. pour batter evenly into pans. bake for 35-40 minutes, until toothpick comes out clean. careful to keep this from over baking, as this cake tends to burn easily. cool for half an hour before carefully going around edges with a knife and inverting onto cooling racks. cool for another few hours before assembly.

whipped peanut butter frosting

1 cup natural, no-stir, creamy peanut butter
1/2 cup chocolate chips (I will use sugar free)
1 tbsp vanilla

method: in large heat-proof mixing bowl, heat all 3 ingredients over medium heat. i used double-boililer method for this. stir constantly until chips are melted smoothly and thoroughly with peanut butter. it smells good. dip a spoon in and take a bite while no one is in the kitchen.

stick the bowl into the freezer for 15 minutes. whip with hand mixer. if it’s still too glossy, stick it back into the freezer for 10 minutes. you’ll want the texture to be a little stiff, like any icing. be careful not to over whip this, because the fat in the peanut butter will get melty and glossy again if you’re not careful!

place bottom layer of cake onto cake stand or giant plate. spread frosting over bottom layer of cake. stack second layer on top and coat the whole cake with this tasty concoction. don’t get too messy! stick it in the fridge for a bit before topping with ganache.

ganache drizzle

1/4 cup semisweet chocolate chips (may use the sugar free...not sure yet)
1/4 cup heavy cream
1 tbsp butter (room temp)
1 tbsp vanilla

method: over low heat, warm heavy cream until it begins to steam. pour over chocolate and vanilla and stir until completely melted. stir in butter until everything is evenly combined. let it stand for a few minutes at room temp before using.

pour over cake, and top with a handful of salted peanuts.

*drool*

[torister]

Originally Posted by Lost and Found

*drool*

I know right!?!?!?! I want it NOW!!!!!!!!!!!!

[artsyfartsy]

Originally Posted by torister

I know right!?!?!?! I want it NOW!!!!!!!!!!!!

Cake looks awesome.

From what I've been reading lately is that agave isn't very good for you and that it has a higher GI than honey.

I found a product that I bought recently that will work for you. It's a sugar made from coconut. I'll have to look and see what product name is when I get home. Very Low GI.
One comes in a syrup form and one granular.


ETA: I found the link.
http://www.coconutsecret.com/products2.html

[Lost and Found]

Originally Posted by torister

I know right!?!?!?! I want it NOW!!!!!!!!!!!!

YES.......RIGHT now!!!!!

[jabbok]

Peggy that cake looks really good, I shouldn't come in here when I am on P2 your pictures are torture

[torister]

Originally Posted by artsyfartsy

Cake looks awesome.

From what I've been reading lately is that agave isn't very good for you and that it has a higher GI than honey.

I found a product that I bought recently that will work for you. It's a sugar made from coconut. I'll have to look and see what product name is when I get home. Very Low GI.
One comes in a syrup form and one granular.

Thanks for the link! I think for this I will stick to the honey...no pun intended as I will be making it for the holiday, but I have bookmarked that site for future reference!

[torister]

Originally Posted by jabbok

Peggy that cake looks really good, I shouldn't come in here when I am on P2 your pictures are torture

Sorry jabbok! I love to cook/bake and so I am always searching for things to make using alternatives to white flour and white sugar!

[jabbok]

Originally Posted by torister

Sorry jabbok! I love to cook/bake and so I am always searching for things to make using alternatives to white flour and white sugar!

No need to be sorry I am glad that you post your treasures here so I know that there are things that I can make without using the white flour and white sugar.

The pictures are always welcome

[Josuanna]

[QUOTE=artsyfartsy;14095530]Cake looks awesome.

From what I've been reading lately is that agave isn't very good for you and that it has a higher GI than honey.

I found a product that I bought recently that will work for you. It's a sugar made from coconut. I'll have to look and see what product name is when I get home. Very Low GI.
One comes in a syrup form and one granular.


ETA: I found the link.
Products[/QUOTE

Ooops! Very high in carbohydrates... use sparingly ]

[WildflowerMama]

You're killing me!!! In a very good way Heavens, those look amazing! Where are you finding these amazing recipes?

[torister]

Originally Posted by WildflowerMama

You're killing me!!! In a very good way Heavens, those look amazing! Where are you finding these amazing recipes?

I read some gluten free, alternative flour, sugar free cooking blogs. Just google...there are some great and talented people out there.

[Chouter]

Thanks for adding recipes, Peggy. Everything looks so yummy!

[torister]

Au Gratin Turnips

2 TBS butter
2 1/2 pounds medium turnips, trimmed and left unpeeled
1 TBS chopped thyme
1/2 TBS chopped savory
1 1/2 tsp Celtic sea salt
1/8 tsp cayenne
1/2 cup heavy cream
1/2 cup beef broth
1 cup grated Parmigiano-Reggiano

Preheat oven to 450°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then cool. Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.

Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and broth. Continue to cook, covered, until center is tender, 20 to 25 minutes.


Gravy

This would also be great on top of cauliflower mashed "faux"tatoes on Thanksgiving day.

4 egg whites
1/4 cup wheat free Tamari sauce (or soy sauce)
1/8 tsp dried thyme or poultry spice
1/4 cup chicken broth
2 TBS sour cream
1/2 packet Truvia (optional)
Celtic sea salt & pepper to taste

On medium heat cook egg whites mixed with tamari sauce, broth & spices until the eggs are cooked and a bit lumpy. Pour into a blender, add sour cream & Truvia and blend for 1 minute until smooth. Makes 16 servings.

Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.

[Stevie Renee]

Originally Posted by puttchikins

just a thought instead of worschester sauce why not try Braggs Amino acid..Since this diet I have learned to love it..

Good idea! It looks like a Christmas wreath! I love it.

[dawnyama]

Originally Posted by torister

I know right!?!?!?! I want it NOW!!!!!!!!!!!!

I have a chocolate cake made from coconut flour in my freezer right now! All it needs is frosting and this will do it! Thanks for sharing Peggy!!!! I had to freeze the cake because when I made it I was in either P3 or P4--I forget now!!--and decided to hop back on to P2. I agree---- I would love it now Just have to wait to defrost the cake and I am all set. I got Bruce Fife's coconut flour cookbook and am so glad I did!

[Stevie Renee]

So is the coconut flour a better taste then almond flour? Are you guys not using almond flour to bake?

Curious