Thanksgiving meals include mounds of creamy mashed potatoes or cheesy potatoes, cubes of bread or casseroles stuffed with crunchy breadcrumb or cracker toppings. After all, these dishes are Thanksgiving staples.
However, for many people, traditional Thanksgiving dishes can be overloaded with carbohydrates, busting your carbohydrate bank. For most people who follow low-carb or keto diets in their natural form, diets that aim to reduce refined carbohydrates, Thanksgiving is not one of those low-carb-friendly meals.
However, you can reduce the carbohydrate load of many traditional dishes to make your diet more manageable.
If you want to try to lose weight during the holidays, today’s recipes are three of our favorites. It’s not completely carbohydrate-free, but it will help you get started.
Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to [email protected]. Follow @SusanMariecooks on Twitter. Subscribe to free press.
cauliflower mash
service: 6-8/ Preparation time: 20 min / total time: 45 minutes This recipe can be made and reheated at least 2 hours in advance.
1 large cauliflower, cored and divided into florets 3/4 to 1 cup shredded Parmesan cheese, 1/3 cup heavy cream, or divided in half 3 tablespoons butter, divided 1/2 teaspoon garlic powder or to taste Salt and black pepper (to taste) Sliced fresh chives or green onions
Fill a large pot fitted with a vegetable steamer with 2 inches of water. Add the cauliflower florets and bring to a boil over high heat. Bring to a boil, then cover and cook for 10-12 minutes or until the cauliflower is tender. drain. Once the cauliflower is cool enough to handle, wrap it in a clean tea towel (or non-terry cloth). Squeeze the cauliflower with a towel to remove as much water as possible. Transfer to a food processor fitted with a metal blade. Process the cauliflower until smooth. Alternatively, mash until desired consistency. Stir in the whipped cream, 2 tablespoons of butter, salt, pepper, and garlic powder. Taste and adjust seasoning. Stir in 3/4 cup cheese, cream, butter, and pepper. Transfer to a serving bowl. If desired, sprinkle remaining 1/4 cup cheese on top, top with a light drizzle of butter, and sprinkle with chives.
I adapted it based on some recipes.
Tested by Susan Selasky for the Free Press Test Kitchen.
Kale and shaved butternut squash salad
service: 8/ Preparation time: 20 min / total time: 30 minutes This salad can be made and dressed at least 2 hours in advance.
1 butternut squash, peeled, seeds removed, and shredded or shaved with a vegetable peeler 2 bunches curly kale, washed, patted dry, and chopped into bite-sized pieces (about 6 cups) 1 small red onion, 1/3 cup toasted walnuts, sliced 1/3 cup olive oil 1/4 cup red wine vinegar 1 tablespoon lemon juice
In a large bowl, combine pumpkin, kale, red onion, and walnuts. In a small bowl, combine oil, vinegar, lemon juice, mustard, and garlic. Season with salt and black pepper. Throw it on the court again. serve.
Excerpt from Food Network Magazine November 2018 issue.
Tested by Susan Selasky for the Free Press Test Kitchen.
Cauliflower stuffed with sage and Italian sausage
service: 8/ Preparation time: 20 min / total time: 45 minutes
1 pound Italian sausage of your choice (mild or hot) 3 tablespoons olive oil 1 medium onion, chopped 1/2 cup celery, thinly sliced 2 garlic cloves, peeled and chopped 1 large cauliflower, cut into florets, approx. 6 cups 1/2 teaspoon chicken seasoning 1 teaspoon or more sage, rubbed 1 teaspoon kosher or sea salt (optional) freshly ground black pepper (optional) 2 tablespoons freshly chopped parsley (optional)
Heat the olive oil in a large skillet. If the sausage is in a casing, remove the casing. Add the sausage to the skillet and cook until browned. Remove sausage from skillet and set aside. Add the onion, celery, and garlic to the skillet and sauté until softened. Add the cauliflower and stir-fry until tender. Season with chicken seasoning and sage. Return the sausage to the skillet and fry until cooked through. Season with salt and pepper. Continue heating. Taste and adjust seasoning as needed. Sprinkle with parsley and serve.
Created and tested by Susan Selasky for the Free Press Test Kitchen.
Pumpkin pie with almond flour crust
service: 8/ Preparation time: 30 minutes / Total time: 1 hour 30 minutes
crust2 cups blanched almond flour 1/4 teaspoon sea salt or kosher salt 1/4 teaspoon baking soda 4 tablespoons chilled unsalted butter 1 egg, chopped
filling1 15 oz can pumpkin puree 3/4 teaspoon stevia (approximately 1 sachet) concentrated powder 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 3 egg yolks 1 large egg, raw 2/3 cup cream
To make the crust: Butter a 9-inch pie plate and preheat oven to 350 degrees. Add flour, baking soda, butter, and salt to a food processor and pulse several times. Add eggs. Pulse until mixture forms a ball. He presses the dough evenly into a 9-inch pie plate (this is a wet dough, so don’t roll it). Work all the way to the sides and flute to create a decorative edge. Prick the bottom and sides of the crust several times with a fork, line with foil, and add pie weights or dried beans. Bake for 12-15 minutes. Remove foil and pie weights. Bake for another 10 minutes or until the bottom is dry. Remove from the oven while you prepare the filling.
To make the stuffing: In a large bowl, combine pumpkin, stevia, cinnamon, ginger, cloves, and nutmeg. Add egg yolks, eggs, and fresh cream and mix. Spoon stuffing into the prepared dough. Bake for about 30 minutes or until filling is set. If the fluted edges brown quickly, wrap them in foil. Remove from the oven and let cool. Serve the pie with whipped cream, if desired. I adapted it based on some recipes.
I adapted it based on some recipes.
Tested by Susan Selasky for the Free Press Test Kitchen.
