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Old 11-17-2014, 02:54 PM   #1
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Thanksgiving thread

Looking for fabulous Thanksgiving sides or desserts - I have the Turkey!
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Old 11-17-2014, 05:10 PM   #2
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Davian!

Well, I can rattle off what we're gonna have - mashed potatoes and gravy, stuffing, LC/SF cranberry jalapeno sauce, pearl onions with butter sauce, LC green bean casserole, no sugar added cherry pie and LC/SF pumpkin pie. The recipe for the cranberry jalapeno sauce is on this board someplace, as are several iterations of LC/SF pumpkin pie.

I gotta see who's gonna have turkey at the best price this week!
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Old 11-17-2014, 08:21 PM   #3
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So far the lowest price here is Butterball frozen $.57 cents per lb. with
a $25 dollar grocery purchase (that's only 1 bag folks lol) and it's at Stater
Brothers Markets. More to be revealed.
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Old 11-17-2014, 11:51 PM   #4
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Here's a recipe that I'm making but haven't tried before.......

Cauliflower Jalapeno Popper Bake
1 cauliflower 2 T cream 1 T butter 1/4 c sharp cheddar
1 T jalapeno chp'd 1/4 tsp garlic powder salt and pepper
Cut up cauliflower, add cream and butter, microwave on high for 5 mins., stir and
continue to microwave until tender. Puree or just mash up and leave junks, mix in other ingredients and place in a 8 x 8 pan.
Mix together 6 oz cream cheese (soften in microwave for a few seconds) 1/2 c cheddar 1/4 c salsa verde, put on top of the cauli mixture.
Top with 3/4 c. Colby jack cheese and sliced jalapenos. Bake at 375 for 20-30 mins until hot. Put under broiler if you need to brown the top.

I'm fixing a traditional meal but will include a couple of low carb sides for myself. The above is lc and sounds like something my fellas will devour. So a win win situation.
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Old 11-18-2014, 12:01 AM   #5
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Salad--romaine tossed with toasted slivered almonds, red onion slices, mandarin orange slices and dressed with Girauds's champagne dressing. Yummm.
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Old 11-18-2014, 12:25 PM   #6
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I was hoping for a Thanksgiving Thread!
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Old 11-18-2014, 12:39 PM   #7
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There have been zillions of Thanksgiving threads over the years. Go to "search" and do an advanced search for "Thanksgiving" just on this recipe board, and you'll get lots. Some with a lot of comments that might get you started:

Thanksgiving recipes

Any great low carb Thanksgiving side dishes

Your favorite LC Thanksgiving recipe

Good luck!
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Old 11-18-2014, 12:55 PM   #8
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Thank you, Shari. I lived in OKC for almost 28 years and am from Oklahoma. I now live in the northwest part of the state, but I loved OKC!
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Old 11-18-2014, 01:02 PM   #9
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Cool! I've lived all over the state, but OKC is home now (for 30-plus years).
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Old 11-18-2014, 01:08 PM   #10
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Same here, Shari. I am from Ponca City but have moved around a lot. Hope this is the LAST time!
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Old 11-18-2014, 11:52 PM   #11
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I'm making fabulous looking "pumpkin cheesecake bars" from the jesspaigelchf blog. I drool every time I see the picture!

I am also working on a lc sourdough bread and lc pecan pie with poly-d and Swerve, but not too much to avoid the cooling effect. I need to figure out how to keep the Swerve from recrystalizing...

I am making green bean casserole.

We are having turkey, probably also ham, I have frozen loaded cauli-mash already.

I don't care much about dressing. I will have a dollop of gravy.
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Old 11-19-2014, 01:09 AM   #12
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Quote:
Originally Posted by Charski View Post
pearl onions with butter sauce,
Do you have a recipe for this?
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Old 11-19-2014, 07:02 AM   #13
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I would love to have a pecan pie for Thanksgiving. Does anyone have a good recipe?
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Old 11-19-2014, 07:59 AM   #14
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Do you have Vitafiber? That's what I am using in my pecan pie this Thanksgiving.
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Old 11-19-2014, 08:13 AM   #15
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No, I have never heard of it. Seems like there are so many specialty foods to buy. I wish there was a recipe with what I normally have on hand. Is there a substitute for Vitafiber?
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Old 11-19-2014, 02:42 PM   #16
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Quote:
Originally Posted by Feebalicious View Post
Do you have a recipe for this?
Yes, and it's very difficult!

Open jar of pearl onions. Drain well. Put in microwave-safe dish. Add stick of butter (1/2 cup) and a pinch of dried thyme, rub that between your fingers before adding, and a little freshly ground pepper, and the smallest pinch of nutmeg. Mix well. Heat til butter is melted and onions are hot. Eat. Ta Da!!

I've also made it with Trader Joe's frozen pearl onions, in which case, defrost first, then proceed as above.
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Old 11-19-2014, 03:06 PM   #17
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I would love to have a pecan pie for Thanksgiving. Does anyone have a good recipe?
I made Tooter's pecan pie tassies a few weeks ago and they tasted just like the real thing. I'm not sure how it will translate into a big pie, but it definitely works as tarts and mini pies.

Tooter's Mini pecan pies

As for me, every single recipe I'm making has come from this forum and modified slightly for my own tastes and preferances. This forum truly is the most comprehensive and informative recipe site around. There is not a single high carb dish that will be on my plate this year, and I'm very grateful for it.
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Old 11-19-2014, 06:52 PM   #18
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I forgot about that recipe! That has been around for a long time, and I think I tried it years ago. Will print that out and think about how to make a pie instead of the minis.

My menu is totally low carb, too. I do want to get off of my plan; it's too easy to never get back on track. I have to stay the course!

Thanks, EnglishLit!
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Old 11-19-2014, 08:24 PM   #19
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IIRC some people on that thread tried to make a full pie out of it with mixed (and not great) results! But I could have been reading that elsewhere.

I will say though that as written those little pecan pies are AWESOME good.
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Old 11-19-2014, 11:33 PM   #20
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Quote:
Originally Posted by JHoberer View Post
I'm making fabulous looking "pumpkin cheesecake bars" from the jesspaigelchf blog. I drool every time I see the picture!

I am also working on a lc sourdough bread and lc pecan pie with poly-d and Swerve, but not too much to avoid the cooling effect. I need to figure out how to keep the Swerve from recrystalizing...

I am making green bean casserole.

We are having turkey, probably also ham, I have frozen loaded cauli-mash already.

I don't care much about dressing. I will have a dollop of gravy.
Jen, Have you looked into making pecan pie with isomalt syrup? I was thinking of trying that. Kevinpa posted a recipe for it. I would also love to hear more about your sourdough quest.
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Old 11-20-2014, 08:19 PM   #21
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Well, my first 2 batches of lc sourdough rolls didn't have enough rise... the last ones I gave up at 3.5 hours room temp. I'm a very good HC bread baker, so I have the skills. I'm thinking the recipe I concocted is being messed up by the 2 T poly-d I added (thinking it might improve texture like it does in brownies) and/or the 2 T oat fiber I added as filler to increase the amount of bread... despite adding baking soda the first time and a packet of rapid rise yeast the 2nd time. They are good little (emphasis little) rolls though a bit dense.

I haven't given up yet!

Isomalt... isn't that one of the sugar alcohols that is half the carbs of sugar? Might be useful for a holiday endulgence but I'd rather have a pie I could eat year round. Especially since I live in a pecan farm. I have a recipe figured up and written down that I want to try out... just need to do it!
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Old 11-23-2014, 10:00 PM   #22
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Well, my first 2 batches of lc sourdough rolls didn't have enough rise... the last ones I gave up at 3.5 hours room temp. I'm a very good HC bread baker, so I have the skills. I'm thinking the recipe I concocted is being messed up by the 2 T poly-d I added (thinking it might improve texture like it does in brownies) and/or the 2 T oat fiber I added as filler to increase the amount of bread... despite adding baking soda the first time and a packet of rapid rise yeast the 2nd time. They are good little (emphasis little) rolls though a bit dense.

I haven't given up yet!

Isomalt... isn't that one of the sugar alcohols that is half the carbs of sugar? Might be useful for a holiday endulgence but I'd rather have a pie I could eat year round. Especially since I live in a pecan farm. I have a recipe figured up and written down that I want to try out... just need to do it!
Regarding isomalt -- I've been unable to find the carb count on this online, but I know it's about half the sweetness and half the calories of sugar. It's a mix of mannitol and sorbitol apparently.
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Old 11-24-2014, 06:53 AM   #23
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Pecan Pie Anyone?

This is the one I make every year. It is perfect.



Info on isomalt;

http://www.caloriecontrol.org/sweete...olyols/isomalt

Last edited by drjlocarb; 11-24-2014 at 07:04 AM..
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Old 11-24-2014, 07:21 AM   #24
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My MIL is bringing non-LC Pecan Pie - it's like Kryptonite to me. I'm making a LC pumpkin pie and pumpkin soup so I'm praying I can resist.
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Old 11-24-2014, 10:57 AM   #25
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Davian, if you can get some Vitafiber, you can make your own kryptonite. I made myself a pecan pie for Thanksgiving. It's really remarkable how much it tastes like the real deal. I use Buttoni's pecan crust, and the pie is outstanding.
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Old 11-24-2014, 09:31 PM   #26
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Davian, if you can get some Vitafiber, you can make your own kryptonite. I made myself a pecan pie for Thanksgiving. It's really remarkable how much it tastes like the real deal. I use Buttoni's pecan crust, and the pie is outstanding.
Recipe, please!
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Old 11-25-2014, 03:34 AM   #27
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I make a little extra pie crust, because the recipe just makes it. Also, I have always had leftover filling, which I pop in an oven-safe bowl and bake in the toaster oven as a treat for DH and myself. This time, I covered the edges of the pie crust with aluminum foil halfway through. Watch the pie, because the Vitafiber seems to make it brown a little faster. The first time it was slightly overcooked (we still devoured it and DH begged for more), but this time I got it perfect.

Pecan Pie Filling Soobee
5 tablespoons unsalted butter
½ cup erythritol
½ cup tagatose
1 tsp molasses
3/4 cup Vitafiber
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon (I used vanilla DaVinci's)
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
Set separate racks in the center and lower third of oven and preheat to 350 degrees F. Bake on a baking sheet on the center rack until the dough is set, about 10-15 minutes. Reduce the oven temperature to 350 degrees F. In medium saucepan, combine the butter, tagatose, erythritol, molasses and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 35 to 40 minutes.(If the edges get very dark, cover them with aluminum foil half way during baking.
Pecan Pie Crust Peggy
1 1/4 c. finely ground pecans
3 T. unsalted butter softened
3 packets Stevia or Splenda
1/4 c flax meal
Combine all ingredients and press into bottom of glass pie plate. Bake in 375º oven for 10 minutes to toast pecans a bit and bring out their flavor. Cool and fill as desired. If using for a cheesecake, be sure to not over brown crust before filling and finishing baking the cheesecake
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