Holiday recipes!!

[Chouter]

Add your holiday recipes here. All are welcome!

There are so many fabulous holiday recipes floating around here, I thought it would be nice to gather them in one easily accessible place.

Peggy - you first!!

I am going to add my coconut french toast recipe, but first I have to go to work so it will be Sunday before I get it posted. But y'all don't wait for me. Even if all you have is a link to a recipe, let's try to get them all in one thread!

My holiday is thanking you in advance!

[WildflowerMama]

Are these going to be for P3 recipes only? If so,

Thank you, thank you, thank you for this!!!

I don't want to step on any toes by copying and pasting other people's recipes but, I've been scouring the boards for P3 appropriate Thanksgiving recipes. To have them all in one place will be wonderful!

[Stevie Renee]

Thanks Chouter! Excellant idea...

Peggy is da P3 queen!!! Standing by for some ideas and of course, pictures! lol

Are we all on P3 for Thanksgiving this year? Wouldnt that be a hoot?!

[Chouter]

Oh yeah, pictures! Sweet!

[dawnyama]

I have made this in the past and it is fabulous!!! I got it from the recipe room right here at LCFs. I am making this for Thanksgiving:

Cauli Green Bean Casserole


1 pound frozen cauliflower
1 cup frozen green beans
1/2 cup sliced onions
1/2 cup mayonnaise


2 tablespoons butter
4 tablespoons bacon bits -- real not imitation
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt and pepper
How To Prepare: Put cauliflower, green beans and onion in a pot, cover with water and bring to a boil. Let boil 5 minutes or until it's mostly tender. Drain very well and let cool a bit as you get the sauce ready. If the cauliflower is in really big chunks, give it a rough chop to make them more bite-sized.
Mix mayo, melted butter, bacon bits and the salt and pepper until well blended. Stir in 1 cup cheese.
Mix with the drained veggies and pour into a 10" square glass baking pan.
Cover and microwave for 6 minutes or until it's all bubbly all over.
Remove cover and stir well, then sprinkle remaining 1/2 cup of cheese over the top. Microwave another 2 minutes or until cheese melts and casserole is bubbly all over.
Serve immediately.


NOTES : This is a take-off of a recipe from 500 Low-carb recipes that called for a lot more mayo and butter. I found that unnecessary and made some modifications(like adding the cheese to the mixture and not just on top).
This would make a great holiday side dish! Number of Servings: 6 Carbs per serving - include all nutritional information if known: Per Serving(6 servings per recipe) : 325 Calories; 30g Fat (78.7% calories from fat); 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 566mg Sodium. Preparation Time: About 20 minutes Effort (Easy, Average, Difficult): Easy

[dawnyama]

I also am perusing the recipe threads here at LCFs and if I can swing it timewise I am making this:

Alright y'all, here's my tweaked version of Paula Deen's Pumpkin Gooey Butter Cake, a family favorite. It's gooey, it's buttery, and it's low carb (and gluten-free), so enjoy!

More photos and information here at my blog!




Healthy Pumpkin Gooey Butter Cake
Adapted from a recipe by Paula Deen

Serves eight

Ingredients:
Crust Layer:
1/4 cup of organic unsalted butter, melted
2 ounces of cream cheese, softened
2 cups almond flour
1 large organic egg
1 teaspoon pure vanilla extract
1/8 tsp sea salt
3/4 cup erythritol or 1/2 cup xylitol, powdered
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon cinnamon

Filling Layer:
8 ounces cream cheese
1 stick unsalted organic butter, melted
1 can pumpkin, packed
3 eggs
1 teaspoon pure vanilla extract
3/4 cup erythritol or 1/2 cup xylitol
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger

Preparation:
Preheat oven to 350 degrees.

For crust, melt butter and soften cream cheese in microwave. Grind erythritol in coffee grinder and mix into batter. Mix together until smooth, then add vanilla, egg, and sea salt. Add stevia and baking powder. Scrape into an 8 by 8 metal pan and spread out over the bottom. Bake for 15 minutes and remove to cool.

Soften cream cheese and melt butter in microwave. Grind erythritol in coffee grinder or magic bullet. Beat cream cheese and pumpkin until smooth and without lumps. Add eggs, vanilla extract, and melted butter, and beat until incorporated. Next, add erythritol, stevia, cinnamon, nutmeg, and ginger, and mix just until smooth. Set pan down on counter top a couple times to get out air bubbles. Pour pumpkin mixture over crust and bake for 50-60 minutes, or until center jiggles a bit when you move the pan. It will set up and sink down upon cooling overnight in the refrigerator.

~4.5g net carbs per 1/8th recipe
__________________


Okay y'all, the almond flour is adding in with the sweetener for the crust layer. Just in case you were wondering where it was in the preparation steps! Can't edit the original post any more.

[Stevie Renee]

I triple this recipe because EVERYBODY eats it!

I am making either a pumpkin cheesecake or pumpkin bake. Also, zucchini muffins for the 5K, with coffee. lol - DH is smoking a turkey and mom is thinking of getting a prime rib. Yum


DOTTIE'S GREEN BEAN CASSEROLE
2 14-ounce cans French cut green beans, drained well *
4 ounce can mushrooms, drained well
1 small onion, sliced into very thin rings, 2 1/2 ounces
2 stalks celery, finely chopped
2 tablespoons butter
1/4 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
8 ounces cheddar cheese, shredded
Sauté the onion, celery and mushrooms in the butter until very soft and a little browned, about 20 minutes. Combine all ingredients in a greased 1 1/2 quart casserole or 8x8" baking pan. Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly. Or, microwave on 50% power, loosely covered, about 30 minutes, turning down to LOW if it starts to get too brown.
Makes 6-8 servings
* You can use a 16-ounce bag of frozen green beans. Cook them according to the package and drain well. See my comments below.
Per 1/6 recipe: 281 Calories; 24g Fat; 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 211 Calories; 18g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

[WildflowerMama]

Scalloped Cauliflower and Green Beans

1 fresh head cauliflower
about 30 - 40 fresh green beans
6 green onions- finely chopped
12 oz shredded cheddar cheese + or - to taste
1/4 cup whipping cream
1 cup sour cream
salt and pepper to taste
4 T. butter
5 or 6 slices of cooked bacon (chopped)

Preheat oven to 350°F. Put cauliflower, and onions in a buttered dish with a few pats of butter on top and microwave till cooked part way.

Meanwhile, combine sour cream and heavy cream in a pot on the stove. Once warm, add cheese and stir to melt. Mix in bacon and pour over veggies. I add a bit more cheese to the top. Bake until bubbly.

[WildflowerMama]

Just wanted to say these are not my recipes. I've been collecting recipes for days and these are what I found from all over the board.

SAUSAGE-MUSHROOM "DRESSING"

1 pound pork sausage (I used Jimmy Dean's Sage one)
1 medium onion, chopped*
2 stalks celery, chopped
16 ounces fresh mushrooms, quartered
4 ounces Monterey jack cheese, shredded (I shredded from a block and prob added more than 4 oz) )
Salt & Pepper

In a large skillet, brown the sausage along with the onion and celery. Cook until the celery is tender; drain the grease. Add mushrooms and cook until they are tender. Put the sausage mixture in a casserole dish and stir in the cheese. Season with salt & pepper to taste. Bake at 350* for 30 minutes until browned on top

Edited to add that I will probably add some poultry seasoning and additional sage to the sauteed veggies to give it a more distinct Thanksgiving flavor.

[WildflowerMama]

Pumpkin bake
8oz cream cheese, softened
5 eggs
1/2 c. splenda
large can of pumpkin (15 ounceish)
1/2 Tb. pumpkin pie spice
1 t. cinnamon

Combine all ingredients. Pour batter into a glass baking dish that
has been sprayed with nonstick spray. Bake in a 350 oven until center
is done - it will look 'puffed', but will shrink down as it cools.
Makes 4 large servings w/ approx. 6 carbs per serving.
can also be put into individual muffin cups

FROSTING whipped cream made with Heavy whipping cream and some stevia (or other sweetener of your choice) and whipped until quite stiff and then frost the bake and sprinkle some cinnamon on the top and refrigerate.


I THINK these would be ok if you leave out the molasses?

Tooter's Mini pecan pies
2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese

Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling
1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.

[WildflowerMama]

From Linda Sue:

Again, for P3 you'd need to leave out the molasses but, it's such a tiny amount, I'm thinking it won't matter if you leave it out? Or maybe sub it with a few drops of flavored liquid stevia?

GINGERSNAPS
3 ounces almond flour, 3/4 cup
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
Pinch nutmeg
Pinch allspice
1/8 teaspoon salt
1 egg white
4 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses
1/8 teaspoon vanilla

In a small bowl, blend the spices and salt with the almond flour. Stir in the remaining ingredients until well blended and a sticky dough forms. Drop the dough by teaspoons in 24 tiny piles on parchment-lined 12x17" baking sheet. Very lightly and gently pick up each piece of dough and roll into a ball; put back on the baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Prick them with a fork. You may have to gently hold the cookies down with one hand while pricking so that the dough stays put. Bake at 325 for 15-20 minutes or until golden brown. Remove from the pan and cool on a rack.

Makes 24 cookies
Can be frozen


On the pumpkin dip I had some crock pot pumpkin butter in the fridge so that is what I used instead of opening a can of pumpkin.
You could also use it on other things such as celery or pumpkin muffins or LC breads.


Creamy Pumpkin Pie Dip

* 1 (250g/8oz) package spreadable cream cheese, room temperature
* 1 cup pumpkin
* 3/4 cup of sweetener (I used Splenda)
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground cloves
* 1/8 ground nutmeg
* 1/2 teaspoon vanilla
* 1/4 cup sour cream

Cream together cream cheese, sweetener, and pumpkin until smooth. Stir in vanilla, sour cream and spices. Refrigerate 2 hours before serving.
Note:
You can use 1 teaspoon of pumpkin pie spice in place of the other dry spices if you like.

Makes: 2 cups

[WildflowerMama]

Low Carb Stuffing

3/4 pound sausage (pork or turkey)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Preheat oven to 350 degrees F.

Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.

Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into an 8x8 baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

Spinach Souffle

I usually make this in the crock-pot, but have done it in the oven when the crock-pots were otherwise occupied. I think at 300F it took about an hour, and at 350F it was ready in about 40 minutes. (It's done when it's hot and bubbly, and the top is just beginning to brown.)

2 pounds frozen chopped spinach -- thawed and drained
1/4 cup green onion -- chopped
8 ounces cream cheese -- softened
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
2 eggs -- beaten
1/4 tsp white pepper
dash nutmeg

Mix thawed and drained spinach together with onion. (I use a potato ricer to really squeeze the spinach dry.)

Beat remaining ingredients and blend in spinach mixture.

Spoon mixture into a lightly buttered 3 1/2 quart crock-pot (or souffle dish to fit in a larger crock-pot) and cook on high for 2 to 3 hours.

Serves 8.

[Stevie Renee]

How about some type of cranberry? Any P3 recipes? I saw one that jalepeno but I dont think that sounds good.lol

[WildflowerMama]

ASPARAGUS A LA PARMIGIANA

2 lbs Asparagus, trimmed and peeled
4 TBSP (1/2 stick) butter, melted
salt, to taste
pepper, to taste
1/2 cup Parmesan cheese, freshly grated


Preheat oven to 400 F.

Blanch the asparagus and drain it on paper towels. Arrange the asparagus in a shallow ovenproof serving dish. Pour melted butter over the asparagus. Sprinkle with salt & pepper. Spoon the cheese evenly over the top. Bake until lightly browned, about 20 minutes.

Wifezilla's Low Carb No-Bake Pumpkin Cheesecake
Crust
1 1/2 cups almond meal (or other nut meal or combo of nut meals)
4 Tbsp melted butter
1 heaping tablespoon of Splenda (or 3 Tbsp erythritol)

Filling
1 14oz can pumpkin
2 8oz packages of cream cheese
1/4 cup whipping cream
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1 tsp vanilla extract
1/3c Splenda (or other sweetener equivalent - I plan to use 1/2 c erythritol plus about 1/8t stevia powder)

Make the crust first, mixing the melted butter, sweetener and almond meal thoroughly. Press in to a 9" pie pan or a 9x13 rectangular pan to make pumpkin cheesecake bars. Bake at 350º for 10-15 minutes (until lightly browned). Allow crust to cool while you make the filling.

For the filling, using a large mixing bowl and an electric mixer, beat the cream cheese until smooth then slowly add pumpkin mix. Next, add spices and sweetener. Add cream and whip on high speed until filling is fluffy.

Pour filling in to cooled crust. If desired, sprinkle top with a bit of cinnamon and a little more almond meal. Chill for 2 hours prior to serving.

[WildflowerMama]

Originally Posted by Stevie Renee

How about some type of cranberry? Any P3 recipes? I saw one that jalepeno but I dont think that sounds good.lol

I'm pretty sure this is Lauren's recipe from her Healthy Indulgences blog. She uses it to top a cake I think? But, when I saw it it looked thick enough to be a thanksgiving style cranberry sauce so I copied it. I sooo should have listed my sources when I copied recipes. Sorry if anyone is offended. I'm trying to give credit where I can :blush:

Cranberry Orange Sauce

Makes 6-8 servings

Ingredients:
1 bag fresh cranberries
1 organic tangerine or orange, zested and juiced
1 teaspoon orange zest
2 tablespoons of fresh-squeezed orange juice
1/2 cup erythritol or preferred sugar-free sweetener
4 packets stevia, or 1/8-1/4 teaspoon pure stevia extract (NuNaturals)
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup water

Preparation:
To make sauce, combine all ingredients except stevia in a saucepan over medium heat. Once mixture comes to a boil, start a timer for 8 minutes. Remove from heat after 8 minutes and let cool until lukewarm. Stir in stevia, and taste to adjust sweetener. Let cool completely before topping pavlova.

[Stevie Renee]

Originally Posted by WildflowerMama

I'm pretty sure this is Lauren's recipe from her Healthy Indulgences blog. She uses it to top a cake I think? But, when I saw it it looked thick enough to be a thanksgiving style cranberry sauce so I copied it. I sooo should have listed my sources when I copied recipes. Sorry if anyone is offended. I'm trying to give credit where I can :blush:

Cranberry Orange Sauce

Makes 6-8 servings

Ingredients:
1 bag fresh cranberries
1 organic tangerine or orange, zested and juiced
1 teaspoon orange zest
2 tablespoons of fresh-squeezed orange juice
1/2 cup erythritol or preferred sugar-free sweetener
4 packets stevia, or 1/8-1/4 teaspoon pure stevia extract (NuNaturals)
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup water

Preparation:
To make sauce, combine all ingredients except stevia in a saucepan over medium heat. Once mixture comes to a boil, start a timer for 8 minutes. Remove from heat after 8 minutes and let cool until lukewarm. Stir in stevia, and taste to adjust sweetener. Let cool completely before topping pavlova.

You are veyr thoughtful to give credit for the recipes.

This looks so good!

[Starduster]

from food.com
http://thanksgiving.food.com/recipe/...y-sauce-257501

* 1 cup fresh cranberries, water to cover them
* 1 cup cold water
* 1 tablespoon unflavored gelatin, can use one packet
* artificial sweetener, 2-3 packets of Splenda (or stevia)

Directions:
Prep Time: 5 mins
Total Time: 25 mins

1. 1 Rinse berries and simmer on stove until all the berries are popped.
2. 2 Remove from heat and cool to room temperature.
3. 3 You may strain the berries if you want a smooth sauce.
4. 4 In a microwave safe container pour the 1 cup of cold water and sprinkle the gelatin over the top.
5. 5 Allow the gelatin to soften (about 1 minute).
6. 6 Microwave on high for a couple of minutes until the water is hot and the liquid is clear. It is not necessary to boil.
7. 7 Stir this into the cooked cranberries or the strained juice.
8. 8 Make sure it is cooled to room temperature, then add your sweetener.
9. 9 Taste to see if it is sweet enough and then refrigerate.
Optional: add an orange and zest plus 1 cup nuts

[WildflowerMama]

Wild Mushroom Turkey Gravy
Ingredients
2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar
Directions
Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.

Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes

Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

[puttchikins]

I have always wondered why they don't sell sugar fee cranberry sauce...I make it all year round by adding splenda, now stevia..Just add 1 cup water and sweetner..sometimes I add sugar free cranberry jello and make a mold..Alas before this diet I used to add sour cream or ricotta,,,It is so easy and cranberry is so good for you!

[WildflowerMama]

Oooh! This looks so good! I love the idea of a chutney with complex flavors as opposed to a sweeter sauce.


Sugar Free Cranberry Chutney
This low-carb, sugar-free cranberry chutney is tart, spicy (but not hot) and a little bit sweet -- the balance can be varied to taste. The texture is important: The onions and apple should be a bit firm and contribute to the "tooth feel." My husband thought he didn't like cranberries until he tasted this recipe.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
1 12 oz bag cranberries - fresh or frozen
1 cup thinly sliced onions
1 small apple, chopped fairly fine, but not tiny (get a variety that doesn't turn mushy)
1 teaspoon cinnamon
1/2 teaspoon allspice
pinch cloves
1 teaspoon mild dried mild chile (e.g. ancho), or a pinch of stronger chile (e.g. cayenne)
~1/2 cup water
1/2 cup sugar equivalent from artificial sweetener
2 Tablespoons lime juice
1 teaspoon oil
Preparation:
1. Put oil in pan -- it should just coat the pan -- and add the onions. (You can cut sliced onions in half or thirds if you want smaller pieces, but no smaller than that.) Turn heat on medium-high, until onions start to sizzle. Stir, and cook for about 2 minutes. (You don't want them to be completely soft at the end.)

2. Add apples and spices. Stir and cook another minute, until spicy smell fills kitchen.

3. Add water and sweetener, and then the cranberries.

4. Cook until the cranberries all pop, stirring occasionally. This should be about 5 to 7 minutes. You may have to add a little more water if it starts to stick. You don't want to the cranberries to fully break down, as if you were making a sauce -- at least some of them should still be recognizable.

5. Add lime juice and stir. Taste (careful, it's hot) and adjust tartness/sweetness level by adding more sweetener and/or lime juice.

Makes 8 servings of ~1/4 cup, each with 3 grams of effective carbohydrate and 1.5 grams of fiber.

[Stevie Renee]

[QUOTE=puttchikins;14084123]I have always wondered why they don't sell sugar fee cranberry sauce...I make it all year round by adding splenda, now stevia..Just add 1 cup water and sweetner..sometimes I add sugar free cranberry jello and make a mold..Alas before this diet I used to add sour cream or ricotta,,,It is so easy and cranberry is so good for you![/QUOTE

Me too!! lol

[WildflowerMama]

From Marks Daily Apple

Roasted Cauliflower with Mushroom Sauce

Toss cauliflower florets in mixture of oil (of choice) with minced garlic, rosemary, thyme, salt, and pepper. Spread florets on baking sheet and roast for 30 minutes or until edges browned.

In large skillet, heat 1 Tbsp. oil of choice and 1 Tbsp. butter on medium-low heat. Add 1 ½ cups of diced mushroom mixture (choose your favorite mushrooms) along with 1 Tbsp. finely minced white onion or shallot. Sauté mushrooms until dark and tender, and add a splash of your choice of red/white wine as well as a sprinkle of salt and pepper. If desired, add ¼ cup of half and half to make creamy sauce. Pour over roasted cauliflower and serve.

[Lost and Found]

Originally Posted by WildflowerMama

From Marks Daily Apple

Roasted Cauliflower with Mushroom Sauce

Toss cauliflower florets in mixture of oil (of choice) with minced garlic, rosemary, thyme, salt, and pepper. Spread florets on baking sheet and roast for 30 minutes or until edges browned.

In large skillet, heat 1 Tbsp. oil of choice and 1 Tbsp. butter on medium-low heat. Add 1 ½ cups of diced mushroom mixture (choose your favorite mushrooms) along with 1 Tbsp. finely minced white onion or shallot. Sauté mushrooms until dark and tender, and add a splash of your choice of red/white wine as well as a sprinkle of salt and pepper. If desired, add ¼ cup of half and half to make creamy sauce. Pour over roasted cauliflower and serve.

This sounds yummy...and would taste REALLY good with steak.

[Stevie Renee]

So have any of you made the cranberry recipes by chance? Any better then the other. I am not sure what chutney tastes like so I am leary of that.

[WildflowerMama]

I haven't made this chutney recipe but, I love chutney in general. It's chunkier, has more texture and definitely more flavor than most comparable sauces. I'm making this one for thanksgiving this year. But, I'm not a huge fan of traditional cranberry sauce. I think it's too sweet. I like more depth of flavor a chutney could bring.

[Stevie Renee]

Originally Posted by WildflowerMama

I haven't made this chutney recipe but, I love chutney in general. It's chunkier, has more texture and definitely more flavor than most comparable sauces. I'm making this one for thanksgiving this year. But, I'm not a huge fan of traditional cranberry sauce. I think it's too sweet. I like more depth of flavor a chutney could bring.

I see. I like the sweet. I miss it! Are you cooking for a lot of folks this year?

[Chouter]

Originally Posted by WildflowerMama

I haven't made this chutney recipe but, I love chutney in general. It's chunkier, has more texture and definitely more flavor than most comparable sauces. I'm making this one for thanksgiving this year. But, I'm not a huge fan of traditional cranberry sauce. I think it's too sweet. I like more depth of flavor a chutney could bring.

I have made cranberry sauce/relish in the past, but not sugar-free. Whatever recipe I used, I would add chopped toasted pecans. Yum.

[WildflowerMama]

Originally Posted by Stevie Renee

I see. I like the sweet. I miss it! Are you cooking for a lot of folks this year?

About 20 people. I'll be on P3 and my dad is diabetic so, I'll end up making a lot of the traditional fare - mashed potatoes, sweet potatoes, stuffing etc...for most everyone and then I'll make low carb versions for my dad and I.

[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.

[speds]

OMG! That's just beautiful!