Thanksgiving

[GuyK]

In another thread, Tril started to mention Thanksgiving -- I was thinking about the same thing this morning...so that leads me to a question.

For those of you who have been at this for awhile, do you have special Thanksgiving hints, tricks, tips, recipes?

There are certain things I'll miss this year, but I'm not that broken up about it. In our house, roasted turkey is a given. My kids don't seem to mind mashed cauliflower (for the past year or so, we'd been eating a mix of half potato and half cauliflower instead of regular mashed potatoes).

In the past, we've done some roasted green beans or roasted brussels sprouts. Maybe some butternut squash.

I've never been a fan of the "dump a can" style of green bean casserole. A few years back, we started using Cook's Illustrated's version of the casserole, which is quite good. I'm thinking it may not be too hard to adapt to Atkins. Green bean casserole is onion, has cream of mushroom content and green beans. The CI version has you make a cream of mushroom soup out of fresh mushrooms, stock and cream; the recipe also uses shallots instead the Durkee stuff from a can, and it uses fresh green beans. The first time we made the casserole, we found it benefits greatly from being twice-baked.

So, to make it more Atkins-friendly, the green beans and sauteed shallots are probably okay. It's just the mushroom part -- the CI recipe starts with a roux. But since it is baked, I don't think it really needs a whole lot of thickened cream. I think maybe just a touch of cream on sauteed mushrooms (and some fresh thyme), might be just the thing. Seems that some grated fresh parmesan might work too.

We make cranberry sauce ourselves (the recipe on the Ocean Spray bag -- basically cranberries, sugar and water, except that we've used Splenda for the last few years) -- the only question would be the carb count on cranberries, I think.

Pumpkin pie? I can live without it. Last year, we tried a pumpkin cake that went over very well. This year, maybe some kind of pumpkin custard? That would depend upon the carb count of pumpkin too.

Anyone else have any thoughts?

Thanks --
Guy

[Tril]

You're very lucky... you have total control over the menu. You have a family that's "in it" with you. I am the ONLY low carber on both sides of my extended families (mine and dh's). This year we will spend T day at my mom's... as usual since my MIL passed (FIL usually leaves for FL by then).

My plan... stay on plan. Period. I'm in OWL so I have some wiggle room, but I will eat low carb. She lives on an island so we are tied to the ferry schedule. I know we will arrive at her house around 11AM and we will take either the 4:40 or the 7:15PM ferry off the island. That gives me a specific time frame that I need to manage. I will be sure to eat b'fast at home and also a snack on the ferry there. Mom will have an ungodly amount of "snacks" out until dinner is served around 2 -2:30. We are at the table until 4:00, when those going on the 4:40 have to start getting ready to go.

I will eat...

Appetizer - celery with cream cheese (she always has this) with dinner but I sneak some for my appetizer.

Dinner - turkey, a couple of small boiled onions, pickle and olives. I'll have to bring more veggies if I want something low carb.

Dessert - coffee with cream.

Rather depressing, isn't it? You know... I really do think that this year, I am going to bring my own dinner. I shouldn't have to go without. It's MY holiday, too!!! I'm going to do it. I'm going to bring my own complete thanksgiving dinner... everything but the turkey. I'll just pop it in the microwave before we all sit down to eat. Let THEM be jealous of my dinner this year! LOL I'm thinking garlic roasted cauliflower and brussel sprouts... a mixed greens salad with feta/black olives/Greek dressing... and for dessert, maybe a crustless pumpkin cheesecake baked in it's own small custard dish. Oh, and I'll bring my own drink... diet cranberry gingerale.

Thanks for starting this thread!!

[GuyK]

That sounds okay -- I'll try and post my roasted green bean recipe (it may have come from Gourmet magazine, via my SIL who was a subscriber) because you may like that. The roasted cauliflower idea sounds great! So does the crustless pumpkin cheesecake...does Linda Genaw or the Atkins site have a good recipe for that (I haven't checked yet)?

In other news -- this last Friday we were out with friends, going to a concert in Boston. Our friends suggested the Cheesecake Factory for a pre-concert dinner. It was my first visit ever to CF (and we don't go to restaurants much any more, so we tend to only go out to "finer" dining). I rather enjoyed it. I had something called the Farmhouse Burger, which I ate bunless (burger, dressed with tomato, shredded lettuce and mayo, cheese, roasted pork belly and a sunnyside-up egg on top) -- it was prepared really, really well. The CF offers a side salad option instead of fries, and that was good too. I don't think I got 5ng.

On the menu, I noticed they have two L/C cheesecake offerings (crust allegedly made with graham and nuts -- but I'm not sure if they meant graham flour or graham crackers). We didn't stay for dessert because of the impending concert, but I think I would want to look up the actual count before ordering it.

[GuyK]

One thing I forgot to ask before -- any interesting ideas for dressing/stuffing? My "go to" recipe, since childhood, won't work -- it is a sausage/apple/bread stuffing.

[Tril]

I found this online.... regarding CCF low carb cheesecake.

Net Effective Carbohydrates = Total Carbohydrates (39g) - Dietary Fiber (12g) - Sugar Alcohol (22g) = 5g Net Effective Carbohydrates

INGREDIENTS: Cream Cheese (Pasteurized Milk and Cream, Cream Culture, Salt, Xanthan and/or Carob Bean and/or Guar Gums), Eggs, Erythritol, Walnuts, Polydextrose, Low Carb Crumb (Polydextrose, Cornstarch, Palm Oil, Eggs, Soy Protein Concentrate, Enriched Wheat Flour [Contains Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Vital Wheat Gluten, Maltitol, Natural Flavor, Baking Powder [Baking Soda, Sodium Acid Pyrophosphate, Cornstarch], Salt, Sucralose), Sour Cream (Cultured Cream, Nonfat Milk, Vegetable Enzyme), Butter, Splenda (sucralose), Vanillin (Artificial Flavor), Vegetable Gum

I'm not saying it's good or it's bad... Just putting the info out here so people can make an informed decision before eating it. I don't "do" soy or sugar alcohols so this is a "NO" for me.

[Tril]

Guy... you dinner sounds good! We had a CCF opening about 45 minutes from here. First one in Maine. I imagine that at some point I will end up there, so it's good to know I can eat there and stay on plan.

As for stuffing/dressing... there might be a low carb recipe out there that uses low carb bread. I don't eat bread (even low carb) so I'm just going w/o it.

When I find a low carb cheesecake recipe I'll post it!

[Tril]

Here's one that looks promising!

http://christinecooks.blogspot.com/2...heesecake.html

[GuyK]

Thanks, Tril -- that does look promising (and looks good!). I've been sort of daydreaming about possibilities, like a pumpkin creme brulee knockoff, or some kind of pumpkin custard (after all, that is what the filling of a pumpkin pie is), or some variation of a pumpkin mousse.

I haven't had any time to research online, but this cheesecake idea sounds really, really good.

[Tril]

Ok, NOW you're talking my language... pumpkin creme brulee??? OMG, yes. Even pumpkin mousse sound like what I want, more so than cheesecake.

Post a link if you find something!

[Tril]

Here's a pumpkin creme brulee by Emeril. The only thing we'd have to sub out is the sweetener.

http://www.foodnetwork.com/recipes/e...ipe/index.html

[Tril]

OH WOW... think this might be "the one", it's by Mary Eades (from Protein Power):

http://www.proteinpower.com/drmd_blo...pumpkins-back/

[GuyK]

Hi Tril -- that does look great. Thanks for finding it. There's even an option to top it differently (whipped cream versus caramelized sugar), so it is almost like an Induction-friendly version versus not. I'll have to sit down and look at it more closely.

The Emeril recipe (and a couple of others on the site) looks usable too. I've been using foodnetwork.com for years, to get ideas. I haven't, however, spent much time trying to adapt for L/C yet. Baking isn't a strong area for me -- that's usually my wife's area. But the last couple of years, I've been making custards for ice cream, and I made creme brulee once. Custards are pretty easy if you have patience, and use a good-quality thermometer, like a Thermapen. Equipment tip -- Thermapens are expensive (close to $100). If you're going to spend that much, it makes sense to check out one that Taylor makes, which is digital, has a long probe, has an infrared sensor, and is waterproof. About the same price.

Guy

[GuyK]

This recipe for Ginger-Pumpkin Mousse looks like it might be adaptable:

http://www.bhg.com/recipe/desserts/g...umpkin-mousse/

[Tril]

What would you use in place of the Cool Whip?? I don't know if real whipped cream would hold up... what do you think?

I'm thinking I'll just skip making a dessert. It would just be for me. I'm sure everyone else will be digging into the pies (bet there will be pumpkin or squash, a choc cream and a butterscotch cream) and cake (she always makes a frosted pound cake) and cookies (usually Snickerdoodles). My mom wouldn't mind me bringing my own veggies... but I bet she'd mind if I brought another dessert. I could bring just one serving for me... but really, why bother? I don't eat desserts any other day of the year... and if I made something the rest of it would be in my house when I got home. NO THANKS. LOL

[GuyK]

I was just thinking some real whipped cream -- that's why I said "it might be adaptable" -- it might not work. Stable for at least that day, I would guess. It has gelatin, so that might help it stabilize otherwise.

I've never been a fan of Cool Whip. I know there are people that love it, and it is convenient, but after reading some books like "Fast Food Nation" and "The Omnivore's Dilemma" we've been cutting way back on processed food.