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Old 11-14-2003, 02:24 PM   #31
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I really lucked out this year. Thanksgiving dinner is usually at my sister's house, but she and her family are going away that week this year, so my BF and I decided to have our own private, cozy Thanksgiving dinner for 2!! I am psyched because the menu will be all OURS and we can make anything we want.

Here's our menu:
TURKEY (or maybe duck)
GRAVY (I don't actually know how to do this LC yet)
SAUSAGE/FENNEL/CORNBREAD STUFFING (made with Atkins corn muffins)
CRANBERRY SAUCE (BF's special recipe with ginger and orange peel, but he's making it with Splenda for ME)
BRUSSELS SPROUTS w/thyme and pine nuts

It's so nice to be able to make everything ourselves and be able to eat everything on the table!
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Old 11-14-2003, 04:27 PM   #32
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Hazelnut torte

Dear Linda1960,
I'm posting from work and don't have the recipe with me. Check back on Saturday; I'll post from home. I bet this recipe would work very well with walnuts, too.
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Old 11-14-2003, 11:48 PM   #33
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Mmmm Buttonwillow, I am waiting on pins and needles also here for Saturday....
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Old 11-15-2003, 09:48 AM   #34
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Here's the recipe I've been mentioning. It appeared in the Los Angeles Times a few weeks ago and is an adaptation of a recipe from Lindsey Shere's cookbook "Chez Panisse Desserts." The only change I made was to substitute Diabetisweet for sugar.

Hazelnut Torte

1 3/4 cup hazelnuts (abt. 8 ounces)
2 tablespoons flour
6 eggs
1/2 cup plus 2 tablespoons Diabetisweet
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Toast the nuts in a 350-degree oven until they smell nutty, about 8 minutes. While they are still warm, rub them with a damp towel to remove as much of the skin as possible. Let cool. Reduce oven temperature to 300 degrees.
Grind the hazelnuts in a nut grater and toss lightly with the flour (this can be done in a food processor but the texture won't be as fine). You should have about 2 cups of grated nuts. Reserve 1 tablespoon to use as garnish.
Butter a 9-inch springform pan very well. Separate the eggs and beat the yolks with half the sugar substitute until they hold a 1-second ribbon, about 1 minute with a hand held mixer. Warm the egg whites over hot water or swirl them above a gas flame until bare warm, then beat, using clean beaters, with the cream of tartar and salt, until they just hold stiff peaks.
Beat the remaining sugar substitute into the egg whites until they hold stiff peaks again. Drizzle vanilla over the egg white mixture and then spread the yolk mixture over that.
Now sprinkle one-fourth of the nut mixture over the yolks and partly fold all together. Sprinkle another fourth of the nuts over the top and partly fold them in. Continue until all the nuts have been added and folded in completely.
Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Cool in the pan and then remove the sides. The cake will shrink from the sides as it cools
Frost thickly with sweetened and flavored whipped cream and sprinkle with the reserved nuts.

Notes: The instruction said to butter and flour the pan but I didn't flour it; the cake came out very easily anyway.
The instruction also said to flavor the whipped cream with 1 1/2 TBS bourbon. That was intriguing but I didn't like the taste. I think vanilla or hazelnut sf syrup would be better.
I don't think it wise to use any but a granulated sugar substitute, whether Diabetisweet or Splenda. The structure of the cake depends on the beaten eggs white and they get a good deal of their strength from the sugar or substitute.
With sugar, the carb count of the recipe, based on 12 servings, is 17 grams, and 2 grams of fiber per serving. About 10 of those carbs is in the sugar. Sugar substitute will add little or no effective carbs. You can lower the count even more by substituting something for the 2 TBS of flour. I haven't tried that yet but I think WPI or gluten or even protein powder might do the trick.

Started Atkins 2/4/03
Height 5' 6"
Start Weight-- 165
Re-induct 2/3/08
Reduce carbs & calories 6/28/09
Weight on 9/13/09 151.5 lbs
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Old 11-15-2003, 12:34 PM   #35
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A Couple of Suggestions

I don't have any recipes to share, but I did want to mention that if you're having a small Thanksgiving Day get-together at your place, you could consider having Stuffed Cornish Game Hens instead of the turkey. It's quite elegant and faster to cook. Then just accompany with the other favorite lc stuff such as the green bean casserole, faux sweet potato pie, faux mashed taters, etc.

My quick sausage stuffing is just bulk sausage-(Jone's), cooked and crumbled. Add sauteed diced onions and peppers and mix together. Probably could maybe add a little cheddar too? Hey, I'm always looking for excuses to add cheese-lol.
Re-started Atkins 1/3/05

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." Dr. Suess
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Old 11-16-2003, 11:22 AM   #36
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Bump! Let's see those Thanksgiving menus or recipes!
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Old 11-17-2003, 12:08 PM   #37
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I'm interesting in making a pecan pie with vanilla DaVinci's but my recipe calls for a couple of tbs. of flour which helps it set. Can something give me some guidance on how to do this?
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Old 11-17-2003, 08:38 PM   #38
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Old 11-18-2003, 04:44 AM   #39
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We're having smoked turkey, cornbread dressing (regular & low carb), curried pumpkin bisque, Dottie's green bean casserole, vegetable-stuffed peppers (not low carb), crudite' platter, black-eye peas, various salads, regular & low carb cranberry sauce (Steele's gourmet spicy) & yeast rolls. For dessert I'll make a low-carb cheesecake for me as well as pecan & sweet potato pies for everyone else. I might make some ice cream too if I have any energy left.
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Old 11-19-2003, 04:56 PM   #40
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Fabulous thread

I am going to my Dad and new Stepmom for Thanksgiving. They are trying the South Beach diet but will be making all the high carb stuff. So I decided to take deviled eggs, brocoli with a cheese sauce topped with almonds, and thinking about making my own LC stuff, fake sweet and regular potatos, my hubbies famous onion dip and then I remembered my mom used to always make a wonderful jello salad that I think I could adjust to be rather low carb.

SF Rasberry Jello
Little squares of cream cheese
Frozen Rasberries.
It really is a marvelous dish and although the rasberries are a little high I would cut the amount in the jello.

Does anyone have a good cheese sauce recipe for brocoli

Thanks all love it here
Maj Kat
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Old 11-19-2003, 06:10 PM   #41
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For a cheese sauce, mix mayo, cheddar cheese & a little lemon juice. Sprinkle with paprika.
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Old 11-20-2003, 11:10 AM   #42
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Okay I made the most amazing cornbread stuffing using Sherrielee's Cornbread, sausage, granny smith apples, lots of sage and 1/2 and 1/2.

I am going to be making a pecan pie using Steele's vanilla syrup. If you want to use Davinci's then I think you would need to use some xanthum to set it up like corn syrup? I would leave out the flour. The recipe that I use calls for eggs, butter, corn syrup, dark rum and lots and lots of pecans - yummy.

anyways - after you make your cornbread here's the recipe for the stuffing:

Cornbread, Apple and Sausage Stuffing:
Cornbread cut into 1-inch cubes
1 pound sweet Italian sausage
1 cup (2 sticks) unsalted butter
4 medium red onions, finely chopped
8 celery stalks, finely chopped
4 Granny Smith apples, peeled, cored, and chopped
1 cup dried cranberries
1 1/2 cups half-and-half
1/2 cup chopped fresh sage
Preheat the oven to 300 degrees F.
Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside. Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in
an airtight container in the refrigerator for up to 2 days.

I baked it in a 375 degree oven for 30 minutes and it was delish!


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Old 11-20-2003, 01:56 PM   #43
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Sherrilee's Cornbread

[color=blue]Okay, I give up! I've been looking all over the recipe room and can't find it anywhere. I even did a search for cornbread and it didn't show up.

Can someone please post the recipe?!?!?!?!?[/color]
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Old 11-20-2003, 01:59 PM   #44
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[color=purple]Okay, I did a search of the recipe BOARD and found it. Excuse me please! Now I just have to find some soy grits. [/color]
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Old 11-21-2003, 12:38 AM   #45
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bumping for more ideas! I may have to try to make our cornbread dressing with one of the recipes everyone's talking about. we LOVE dressing!
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Old 11-21-2003, 06:04 AM   #46
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[color=blue]Well if you want an easy and fru-fru appetizer then try this...

[color=purple]Brie Fondue

Take a big wheel of Brie (a bigger one works better than the small ones) and wrap in foil. Please make sure the rind is still on the cheese~ this part is very important.

Put the foil package on a baking sheet and pop in 350 degree oven for about 15-20 mins. When you pull this out is melted into a wonderful gooey cheesy fondue. YUM![/color]

Serve with all kinds of veggies, etc. for dipping. You can jazz it up by making it pretty by garnishing with all kinds of herbs, etc. Nobody even misses the pastry coating that normally accompanies this baked brie. And this is a great way to trick my nephew into eating veggies! hehehehe[/color]
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Old 11-21-2003, 06:17 AM   #47
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another favorite dip!

[color=blue]Or how about this one...

[color=purple]Easy Spinach Dip

1 pkg defrosted frozen spinach (or you can use canned)
1.5 cup mayo
1 can water chesnuts chopped fine
1 red bell pepper chopped fine

Wring all water out of spinach and then mix with remaining ingredients. Chill and then serve. [/color]

The water chesnuts add about a net 7 grams of carbs which is a little high, but they really add a nice crunchy, sweet flavor. You can substitute accordingly, but this dip goes a long way!

Sometimes I'll also add in about 1/2 cup of sour cream.[/color]
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Old 11-21-2003, 02:12 PM   #48
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I opted to opt out of the whole meal. Thanfully the fiancee's parents will be out of town and my family is too far away to worry about. I just don't want the pressure. For those of you that have to endure family pressure I wish you the best of luck and happy locarbing.
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Old 11-23-2003, 09:48 PM   #49
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Old 11-24-2003, 01:55 PM   #50
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Old 11-24-2003, 02:09 PM   #51
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Cornbread Dressing

I went on the web last night and searched on "cornbread dressing". I found many, many recipes, printed out 4 of them. They all sound good and I'll be trying two of them.

The starting point is the baked corn bread, which WE will make from Sherrielee's recipe. Beyond that, most of the recipes have ingredients that are entirely low carb: turkey or chicken broth, a whole egg or just a yolk, herbs (like sage, thyme, garlic & onion powder), sauteed celery and onion. mushrooms, etc. I think it is a good idea to add the liquid carefully. I'm not sure which way lc cornbread leans: needs more or less or the same amount of liquid to bring the expected result?
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Old 11-25-2003, 08:29 AM   #52
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Originally posted by JosieL
Pumpkin Pie

Pecan Crust:
2 1/2 cup ground pecans
1/2 teaspoon cinnamon
2 tablespoons Splenda
4 tablespoons melted butter

Mix ingredients well and press into pie pan.
Refrigerate for 45 minutes.
Then place immediately in 350 degree oven.
Bake 10-15 minutes or until lightly toasted. Watch carefully!
Let crust cool before filling.

Pumpkin Filling:
3 eggs
1 can (15 ounce) pureed pumpkin
1/2-3/4 cup Splenda
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
1 cup heavy cream

Mix the above filling ingredients together in the order listed.
Pour into pie pan sprayed with nonstick cooking spray.
Bake at 375 degrees for 40-45 minutes, until set.
Let the pie cool, and then top with whipped cream topping.

Can also be baked in individual custard cups.

Josie, do you by chance have the carb count on this? I came up with 95 total grams with 52 grams of fiber for 43 NET carbs (including the crust). If you cut it in 10 slices it would be 4.3 carbs per slice and in 8 slices it would be around 5.4.

Last edited by kdog41; 11-25-2003 at 08:49 AM..
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Old 11-26-2003, 12:22 PM   #53
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Bumping for Turkey Day!
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Old 09-03-2007, 11:57 AM   #54
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Bumping 'cause I happened upon this thread with lots of great recipes and because the holidays will be here before we know it.
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Old 09-03-2007, 03:55 PM   #55
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Bumping to keep this in close proximity to the pumpkin bake thread!
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Old 09-18-2007, 10:51 AM   #56
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bump looking to start planning this meal for 2007
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Old 09-20-2007, 03:59 AM   #57
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Thanks all, I can't wait to try these this year!
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Old 11-14-2007, 07:16 PM   #58
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Old 11-18-2007, 08:21 PM   #59
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bummping for 2007 isn't technology grand!
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Old 10-30-2008, 06:18 PM   #60
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