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Old 09-21-2012, 01:14 PM   #1
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JUDDD Thanksgiving?

I just invited people over for Thanksgiving, first time in years (some of my friends are "stiffers" so I stopped inviting). But after all my traveling this year, I have a week (and a day off) prior to the dinner, so I thought, what the heck.

Oh-- Thanksgiving in Canada is Oct 8th this year In case you're wondering why I'm thinking about it "so early"

Here's what I'm planning-- b/c this year, I can do LC (for DH) and some higher carb stuff for me to enjoy on my UDs:

turkey (duh)

stuffing/dressing-- I make this recipe from the Frugal Gourmet (remember him?) that is "corn bread" based, so I make a batch of Dana Carpender's LC cornbread out of almond meal... and then it's all good stuff-- onions, celery, parsley, giblets, and OYSTERS!

LC mash-- sweetpotato stretched with zucchini and pumpkin

* new addition* I can make my old "sweet potato souffle" with real marshmallows... LC ones are ok, but the sugar ones are better

--maybe I'll just make one, and DH can scrape off the topping?--

caulflower fauxtatoes

maybe something green? collards?

lc Pumpkin pie
or
lc pecan pie? (I have a lc version that's pretty good), maybe with chocolate
and/or
sugar free pumpkin chai ice cream?

I'm so excited! What do you guys think?

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Old 09-21-2012, 01:37 PM   #2
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Sounds wonderful. Can you send me a doggy bag?
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Old 09-21-2012, 01:46 PM   #3
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Sounds wonderful. Can you send me a doggy bag?
Sure, I'll send it by "greyhound"

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Old 09-21-2012, 01:59 PM   #4
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Sounds yummy!
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Old 09-21-2012, 02:36 PM   #5
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the pumpkin chai ice cream sounds awesome!
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Old 09-21-2012, 02:43 PM   #6
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Everything sounds yummy! Hope your party is a huge success!
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Old 09-21-2012, 04:03 PM   #7
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Everything sounds yummy! Hope your party is a huge success!
Thanks But so far, I've got me and DH, and 1 confirmed.
1 maybe
1 "who else is coming" followed by "if it's a bust, why don't you come with us to my inlaws"

my friends
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Old 09-21-2012, 04:58 PM   #8
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I hope it is a wonderful day. Your menu sounds sooo good. Is that what they mean by food porn? My mouth watering just reading it.
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Old 09-21-2012, 05:20 PM   #9
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For something green I make cole slaw and I make something red too the cranberries!!!

What time shall we be there? Also how far will I be traveling from Wisconsin to your place?

I will bring the green and red stuff too!

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Old 09-21-2012, 05:39 PM   #10
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I am with Carly - where can I get pumpkin chai ice cream????? WOW!

Last year my sister made pumpkin pie but substituted Hubbard Squash for the pumpkin. It was SOOOO light and airy, but the taste was still pure pumpkin.
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Old 09-21-2012, 06:31 PM   #11
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scrumptious! I am in Canada too... we may end up w two TG dinners, one with BF's family on the real weekend, and then the next w my parents and kids (who are at their dad's this year). hmmmm... will be the first time with guests in the home, and a true DD will be very noticeable, but I will do my best, perhaps mix up the rotations, and have a few MDs.

I used to make this WW jelloed salad with cranberries, celery, other raw minced veg in a bundt mold... sounds gross, but it was tangy and crunchy and sugar-free... I would presume fairly lc. if you want I can try to find it!
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Old 09-21-2012, 10:49 PM   #12
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Wish I lived in Canada right about now! Your menu sounds divine. I was reading it out loud to hubs and he said it's funny that we think we can only have a thanksgiving menu once a year and challenged me to make a turkey with all the trimmings next week. Why the heck not?
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Old 09-21-2012, 11:50 PM   #13
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Kimberino! Nice to "see" you. Everyone has been missing you!Let us know if you bake a turkey! mmmmmmmmmmm.....

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Old 09-22-2012, 04:46 AM   #14
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Another Canadian here, actually I live in the Halton Hills area. You are so organized, I haven't even planned Thanksgiving yet. Probably, will stick with the traditional menu, hope it's an UD for me that day. I actually have two Thanksgivings because I was born in Indiana, so we celebration the U.S. Thanksgiving too.
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Old 09-22-2012, 06:53 AM   #15
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That sounds absolutely fabulous. Have a good time. If you are going LC, I always make Dottie's greenbean casserole this time of year and can't wait to again this year.

We only made turkey once a year until my husband bought a smoker and now I eat it whenever I get the chance. So yummy. Especially if you cut slits in the breast and put olive oil soaked garlic in the meat itself.

You guys have tricked me into thinking about food on a DD

Last edited by brewstate; 09-22-2012 at 06:55 AM..
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Old 09-22-2012, 09:42 AM   #16
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I've never made jello moulded anything-- if you can find it, please post the recipe I think i have a pan I could use.

where's dottie's recipe? can someone link me to the greenbean casserole? that would be another first for me!

i do make cranberry sauce from scratch, and then use leftovers in muffins-- bet it goes well with coconut flour...

and youre right-- why wait till 1x a year to have turkey? i sometimes get just the breast (raw or frozen) for during the year, but I don't do the whole shebang.

the icecream-- i have pumpkin chai tea, and it got me thinking... i'll use canned pumpkin, and steep the tea in one of my regular chai teas... add extra spices to pump up the flavor. Should be great!
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Old 09-22-2012, 11:25 AM   #17
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Quote:
(some of my friends are "stiffers" so I stopped inviting).
What does this mean?

Quote:
Last year my sister made pumpkin pie but substituted Hubbard Squash for the pumpkin.
I used Kabocha squash a couple years ago. SO good!
"Real" pumpkin (if anyone makes their pie from scratch) is somewhat watery and bland. One year our CSG gave us "cheese pumpkins" and told us they're great for pies. So every since, I've been open to using butternut or acorn or whatever squash... But kabocha is definitely my favorite!!!!
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Old 09-22-2012, 11:56 AM   #18
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cranberry jellied salad recipe

I cannot find the original... it was in the 90s, probably WW... this one seems familiar enough! I recall really liking the crunchy texture, and sweet-tart flavour.

Cranberry Jello Salad - 3 Fat Chicks on a Diet Weight Loss Community Miscellaneous - Phase 2

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Old 09-22-2012, 02:32 PM   #19
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What does this mean?

A "stiffer" is someone who stiffs you on plans... Ie. they say yes, and then either don't show up, or cancel at the more-or-less last minute.

We're friends with a couple, and I *swear* the guy always gets sick at the last minute, or *forgot* he had a fishing trip with the guys, or something (or he got sick from his fishing trip).

On the rare occaision we do see them, he's super nice to us, but I've stopped inviting them over b/c 4/5 times they say yes and then cancel-- hence, The Stiffers.
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Old 09-22-2012, 03:18 PM   #20
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lololololol!

(Well, for you, but funny nickname for them! )
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Old 09-23-2012, 04:51 AM   #21
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Glad you asked PJ, I thought it was just me not knowing, 'cos I'm British.

Sounds a great meal. Do you eat Brussels Sprouts? It is a bit of a love it or hate it vegetable but it is what we traditionally eat with Turkey (at Xmas).

I also love broccolli with cheese sauce.

And now my tummy is rumbling!
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Old 09-23-2012, 01:32 PM   #22
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It sounds DELICIOUS!!!

Right away, like the others, I was thinking about that pumpkin ice cream. That sounds fantastic. When I lived in Wisconsin, we would eat frozen custard which I never see out here where I live now. I just went back for a visit and had the most delicious pumpkin spice frozen custard with caramel sauce. OMG- I mean OMG that was off the charts good!!

For a green vege, I always have to have the green bean casserole. I made it low carb for many years, but this year I might not. And I always have to have a cranberry dish of some sort.

The "stiffers" comment made me laugh! But in reality, I can't stand when people do that. Or people who don't RSVP to things. I know I am "old school", but I don't like rude people!!

Enjoy it. Sounds fantatic!
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Old 09-24-2012, 10:48 AM   #23
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sounds fab. I miss doing Canadian Thanksgiving with friends from there, followed by American. Any excuse for TURKEY and LOVED ONES.

btw, you have me planning. I am going to make my low-sugar homemade marshmallow to top the sweet potatoes (my family believe in equal parts marshmallow, sweet potato and butter). It is super easy (if you have a good mixer) to make homemade marshmallow and you would only have to make one dish of the sp for you and hubby.
I had in the back of my mind using some organic coconut palm sugar in a batch of marshmallows (just make the recipe and put in a sprayed 9x11 pan, cut up when cool) to do a more caramelized flavor. It is getting cool enough that I need to make my cocoa mix and marshmallows!

marshmallow fluff..dd friendly
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Old 09-25-2012, 07:23 AM   #24
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Sure, I'll send it by "greyhound"

I laughed out loud!
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Old 09-25-2012, 11:05 AM   #25
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Old 09-25-2012, 12:56 PM   #26
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It's extra funny b/c I have 2 greyhounds


BLou-- maybe this is the year I try to make marshmellows! I'll give it a look over and see what I can make happen, thanks!

S.
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Old 09-30-2012, 07:30 PM   #27
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Went shopping today-- bought collards, for the greens (will slow cook with bacon!), and DH suggested a squash soup, so I got a butternut. Not sure what to do but will find a recipe online I'm sure

Now I have to figure out how long to thaw the turkey for... I think like 4-5 days in the fridge? I need the giblets for Friday (1 day early) so I can do the dressing and not stress all day on Saturday.

tomorrow, will make the cornbread, and maybe the icecream (might scale back to just chai, or cinnamon... then it goes with the pumpkin pie and chocolate pecan pie).
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Old 09-30-2012, 08:04 PM   #28
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Oh, I have a very good squash soup recipe!!!
(of sorts...i'm no good with amounts...just keep throwing stuff in til it tastes good, lol)

--chop into chunks an onion, 2-4 stalks of celery, and a couple of tasty apples (honeycrisp & cameo are my favorites) per large squash. Sautee in a LOT of butter with a pinch of salt; when nicely browned, add a little water and a generous amount of tarragon; let simmer until soft

--cook butternut; you can bake them or just peel, cut into chunks, & boil.

--using just a little bit of water, puree everything (I use an immersion blender); if you boiled the squash, use some of the water you boiled it in.

--add cream or coconut milk (thick, canned) or cashew butter; add some more water if soup is too thick

--season with a bit of white pepper, add more salt if necessary

This soup is so good, you really don't need broth or garlic or parsley or other seasonings.
Just let the apples, celery, and tarragon work their magic.

A lot of squash soups call for cinnamon & other spices that you're going to use in the desserts. So the tarragon is a nice contrast to that, as well as to the sage & other spices traditionally used in stuffing & gravy.

You can prep this ahead of time, but don't puree or add cream until almost ready to serve. Pureed soups are a pain to reheat--I've gotten some bad burns from thick soups "spitting" at me when they start to boil. Or, reheat in a crock pot.
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Last edited by piratejenny; 09-30-2012 at 08:21 PM.. Reason: recipe corrections
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Old 09-30-2012, 08:08 PM   #29
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Oooh, that sounds good, and you've got a good point. I just found some on epicurious, and it's all ginger, or cumin (I like it, but not everyone does). Tarragon is a great idea.

fresh or dried? I have dried in the house. What do you think about 1 butternut squash, 1 apple, some celery and onions?

or

I have ripe crabapples on my tree-- I could pick a bunch and use those? they're sweet/tart (had one today)-- it would take all from the tree, but wouldn't that be cool? Talk about "local cuisine"
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Old 09-30-2012, 08:20 PM   #30
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I have used dried tarragon when I've made this recipe.

(I just added a little info about how much apple: onion: celery to use,
prob while you were posting. )

I don't know if I've ever had a crabapple, but as long as there is a good balance between the sweet/tart, they should be fine (I don't like to use *just* sweet apples, like Golden Delicious, or *just* tart ones, like Granny Smith, in this recipe; although a combination could work). I think it would be extremely cool to use apples from your own tree!!!
The tarragon & cream (or coconut milk, or cashew butter) actually add a sweet flavor,
so they should balance the tartness of apples.
Caramelizing the onions will add a little sweetness, too
(if you want to put that much time into them...you don't have to! ).
Also, a pinch or two of brown sugar could help (but I doubt you'll need it).

If the apples end up being a bit too sweet, or if the soup needs a little kick, add some lemon zest (just a little bit at a time).

PS--even though I'm Mexican & I can't tell you how much I love!!! cumin!!!, IMO it clashes a bit in a traditional Thanksgiving dinner. Ginger is wonderful, but that might take you in a "desserty" or "garlic/curry" direction. I think tarragon has a "sophisticated" flavor and is usually a bit of a surprise to most people...they've heard of it, they like it, but they may not have tasted it in several months or years!

Last edited by piratejenny; 09-30-2012 at 08:38 PM.. Reason: PS, corrections
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