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Old 10-06-2006, 09:32 AM   #1
ohr
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Thanksgiving recipes

Do you think it would be a good idea to start a new Thanksgiving recipe thread now so we can start thinking of menus. I always make the same things but I would love to make more carb friendly dishes this year that would be Thanksgiving friendly.
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Old 10-06-2006, 09:39 AM   #2
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I think this is a great idea and gives us lots of time to gather some great ideas for LC friendly dishes!
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Old 10-06-2006, 02:18 PM   #3
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good idea!
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Old 10-07-2006, 10:06 AM   #4
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sounds good to me!
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Old 10-07-2006, 01:32 PM   #5
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yea, i'm excited too......does anyone have any recipes to post??? I thought I'd cook up a low-carb version of something for my family thanksgiving so they can see how good low carb things can be.
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Old 10-07-2006, 07:31 PM   #6
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sounds great...let's get to work
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Old 10-08-2006, 09:13 AM   #7
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Last year for the holidays I was able to convert several "mandatory" dishes to lower carb, but I have one I would like to try, and need help. I always make broccoli rice casserole, but had to skip that one for DH and I, the rest of the family indulged
The original recipe uses rice, sauteed onion, cheeze whiz, cream of mushroom soup, and chopped broccoli. I was thinking I could use chopped cauliflower instead of rice, and play with this before the holidays.
I make a cranberry jello thing, with sugar free jello, whole berry cranberry sauce, chopped apple, celery, and oranges. I subbed fresh cranberries that I cooked, smushed and sweetened with Splenda, used grated orange peel, and reduced the apples to one, it was terrific.
I made pumpkin roll ups, and this year instead of all almond flour will sub in some carbolose, hopefully less gritty. I did stuff the bird with croutons from dried low carb bread that I dried out, with enough sage, onion, and celery no one could tell it was different. Looking forward to more suggestions.
Oh, and instead of pumpkin pie, I skipped the crust, made the filling with cream and water, and it turned out great served with whipped cream.

Thanks to all!
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Old 10-08-2006, 09:33 AM   #8
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Quote:
Originally Posted by christyjo View Post
The original recipe uses rice, sauteed onion, cheeze whiz, cream of mushroom soup, and chopped broccoli.
TVP makes a good sub for rice also. It is one of those foods that takes on the flavor of whatever it is cooked in. It also has a bit more texture than cauliflower.
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Old 10-08-2006, 01:43 PM   #9
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TVP makes a good sub for rice also. It is one of those foods that takes on the flavor of whatever it is cooked in. It also has a bit more texture than cauliflower.
What is TVP?
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Old 10-08-2006, 01:50 PM   #10
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anybody have any good sweet potato recipes??
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Old 10-08-2006, 01:51 PM   #11
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What is TVP?
Textured Vegetable Protein.

It is a soy product.
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Old 10-08-2006, 01:57 PM   #12
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anybody have any good sweet potato recipes??
Did you know 1 cup of cooked sweet potatoes is 58 carb - 8 fiber = 50 net carbs ?
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Old 10-08-2006, 02:05 PM   #13
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wow--so you're better off with just a medium sized baked potato
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Old 10-08-2006, 03:01 PM   #14
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Thank you!
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Old 10-08-2006, 07:24 PM   #15
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I use butternut squash in place of sweet potatoes for recipes
1/2 cup mashed has about 10 - 12 g of carbs, depending on what source I read for info.
(or pumpkin, very LC, for pies or custards, etc)


Are sweet potatoes lower in their glycemic index than regular white potatoes? Is that why they are given status as a "good carb"?
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Old 10-09-2006, 01:43 AM   #16
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Originally Posted by Strawberry View Post
I use butternut squash in place of sweet potatoes for recipes
1/2 cup mashed has about 10 - 12 g of carbs, depending on what source I read for info.
(or pumpkin, very LC, for pies or custards, etc)


Are sweet potatoes lower in their glycemic index than regular white potatoes? Is that why they are given status as a "good carb"?
Yes. Sweet potato is categorized as low food glycemic whereas white potato is categorized as high glycemic.
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Old 10-09-2006, 05:21 AM   #17
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Good idea!

Thanksgiving is my favorite holiday as it's only about food and no presents

I made boiled turnips, then mashed with splenda/nutmeg/cream/butter.
For dessert I am going to do a pumpkin pie low carb, to go along with the regular pies. Real whipped cream, yummers.
Cranberry sauce was home made, with splenda instead of sugar of course..

Really quite enough for me right there, then I will make regular stuff for the family.
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Old 10-09-2006, 05:34 AM   #18
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last year i made a really good spinach cheese dip which i served with veggies and crackers for the noncarbers...everyone really seemed to enjoy it!
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Old 10-09-2006, 07:14 AM   #19
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ooohhhh, spinach and cheese....two of my favorites...recipe please???
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Old 10-09-2006, 09:33 AM   #20
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I made a yummy crockpot pumpkin pudding last year...now where did I put that dang recipe??
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Old 10-09-2006, 11:34 AM   #21
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I made a yummy crockpot pumpkin pudding last year...now where did I put that dang recipe??
Ooh, Id like to have this one! Post when you find it please! I love pudding!
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Old 10-09-2006, 02:49 PM   #22
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These are some dishes I make:

Green Bean and Wild Mushroom Casserole
• 1 cup chicken broth
• 1 cup canned lite coconut milk
• 1 cup heavy cream
• Bay leaf
• 4 tablespoons unsalted butter
• 1/4 cup oat flour
• 1/4 teaspoon Dijon mustard
• Freshly grated nutmeg
• Salt and pepper
• 1 cup grated White Cheddar or Mozzarella cheese
• 1 1/2 cups chopped green beans
(cut in 2-inch pieces, blanched)
• 3 cups sliced assorted wild mushrooms
(such as portobello, shiitake or cremini)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup slivered toasted almonds or toasted broken pecans
Make sauce: In a saucepan scald chicken broth, coconut milk, and heavy cream with bay leaf. In another saucepan, melt butter over medium heat. Add oat flour and cook, whisking constantly, 2 minutes.

Remove bay leaf from cream mixture and slowly pour into butter-flour mixture, whisking constantly. Season to taste with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until lightly thickened — about 5 minutes. Remove from heat and add Cheddar or Mozzarella cheese, stirring until melted and smooth.

Heat oven to 350F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and toasted nuts.

Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.

Serves 8 — 5.5 carbs per serving.

_______________________________________

Cranberry Sauce
Makes approximately 4 cups
A friend of mine makes a fantastic cranberry sauce with chipotle chiles and star anise. If you want to try it, add 2 canned chipotle chilies, chopped, and 2 star anise to the cranberries and water with the rest of the ingredients. The bourbon gives the sauce a wonderful fruity flavour. Add more to taste if you like.
• 4 1/2 cups approximately 1-pound, fresh cranberries
• 1 1/2 cups water
• 2 strips orange peel
• 2 strips lime peel
• 1 cinnamon stick
• 6 whole cloves
• 1 1/2 cups Splenda
• 2 Tbsp. bourbon
Bring cranberries, water, orange lime peel, cinnamon and cloves to a boil. Boil until the skin of the berries pop open (about 5 minutes.) Remove from heat. Add the Splenda, and mix to thoroughly combined. Cool in refrigerator before serving.
Total Carbohydrates: 96.54
Total Carbohydrates Minus Fiber: 77.43
Carbohydrates per Serving: 1.3
Carbohydrates per Serving minus Fiber: 1.04

__________________________________________________

Jello pear mold

The original version is made with pears in heavy syrup, so if you make this, you may wish to add Davinci sweet syrup or liquid Splenda to the syrup so it takes on a sweeter taste.
I ALWAYS have doubled or tripled this recipe.

1 can ( 16 oz) sliced pears, drained reserving syrup.
1 pkg (3oz) sugarfree lime Jello
1 pkg. (3oz) cream cheese, soft
1 C whipping cream, whipped

Add enough water to suryup to measure 1 cup. ( again, see above. This is replacing heavy syrup, so you may need to sweeten this a bit). Bring to boil. Stir into gelatin until dissolved. Chill until slightly thickened. ( Watch this in the refrigerator- do not let it get hard). Meanwhile, blend the pears in a blender. Then blend in the softened cream cheese until smooth. Now blend in the thickened lime Jello. Pour into a bowl. Fold in the cream that was previously whipped. Pour into a 5-6 cup mold that was sprayed with release spray.

_______________________________________

Libby’s pumpkin pie


2 eggs
½ cup Splenda, ¼ cup xylitol, one pkg Sweet one (or whatever you use)
1 tsp cinnamon
½ tsp ginger
1/8 tsp cloves
½ tsp salt
1 can (15oz.) pumpkin
12 oz heavy whipping cream (could use carb countdown or scott's LC evaporated milk)



Preheat oven to 420 degrees. Combine all remaining ingredients. Mix until smooth. Pour into prepared pan. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until a knife inserted into the center comes out

Taterhead's Carbalose crust

2 cups Carbalose flour
1/2 cup green can Crisco, frozen and cubed
1/4 cup unsalted butter, cubed and frozen
1/2 cup ice water, added as needed

Cut the cubed fat into the flour until pea-sized. Add a couple of Tabls of icewater until it forms a ball.

Divide dough in half, press into round flat disks, and refrigerate 30 minutes or 15 minutes in the freezer.

Remove and work with one disk at a time, roll between two sheets of plastic wrap until large enough for your 9 or 10" pie plate. Peel off one sheet of plastic, place pie plate over dough and carefully invert into the plate, then gently press dough down into the corners. At this point you can refrigerate or freeze briefly again, then peel off the remaining plastic; then fluted the edges.
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Old 10-09-2006, 07:52 PM   #23
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Nice recipes, everyone! Keep them coming!
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Old 10-10-2006, 06:39 PM   #24
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I don't have any of my old recipes on this computer so it'll take some time to find and post them.

But, I did make one of Beachgirl's Cheesecakes year before last. I divded the batter and added about 1/2 cup or so of pumpkin and some cinnamon and then swired that in with the plain cheesecake mixture. That is one recipe that stands out. Great taste!
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Old 10-10-2006, 08:02 PM   #25
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somersize recipe

Suzanne Somers has a great recipe for a stuffing using sausages and mushrooms that is just delicious. I don't think I can print it here but you can find it in her books. Every time I've made it, even the non lc-ers prefer it to the regular stuffing.
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Old 10-10-2006, 11:03 PM   #26
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what texture does tvp have when used in place of rice?
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Old 10-10-2006, 11:20 PM   #27
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Quote:
Originally Posted by Yummy's_Girl View Post
what texture does tvp have when used in place of rice?
It is very difficult to discribe but, the closest thing I can think of is an al dente couscous. Slightly chewy, it seems to take on the flavor of whatever you hydrate it with.


I used it in this recipe....maybe you can tell by the picture.
Pork and Shrimp Stuffed Acorn Squash

Last edited by Kevinpa; 10-10-2006 at 11:26 PM..
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Old 10-11-2006, 01:22 AM   #28
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I bought some but have no idea what to try it in lol
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Old 10-11-2006, 01:44 AM   #29
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I bought some but have no idea what to try it in lol

Here is an easy one to start. and really good.

TVP Oatmeal Cookie
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Old 10-11-2006, 03:43 AM   #30
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I made this one for thanksgiving last year....... It is really good..... I think it is from George Stella's show

Praline Pumpkin Pie

Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1 1/4 cups heavy cream
4 eggs

Low Carb Whipped Cream, recipe follows

Preheat oven to 350 degrees F.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425 degrees F.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.

Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Nutrition Information
Nutritional Analysis per serving Calories 241
Fat 24 grams Saturated Fat 12 grams
Carbohydrates 7 grams Fiber 1 gram
Net Carbohydrates 6 grams
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