Thanksgiving dishes are all about piles of creamy mashed potatoes or cheesy potatoes, stuffing made with bread cubes, and casseroles with a crunchy topping of breadcrumbs or crackers. Those dishes are Thanksgiving classics, after all.
But for many, those traditional Thanksgiving dishes are carb overload and break the carb bank. For most people following a low-carb or keto diet as intended, a diet that aims to cut down on refined carbohydrates, Thanksgiving is not one of those low-carb meals.
But you can reduce the amount of carbohydrates in many traditional dishes, making the meal more manageable.
If you’re looking to try cutting back on food during the holidays, today’s recipes are three of our favorites. While they’re not completely carb-free, they’ll get you started.
Contact Detroit Free Press food and restaurant writer Susan Selaski and send food and restaurant news and tips to: sselaski@freepress.com. Follow @SusanMariecooks on Twitter.Subscribe to the Free Press.
Cauliflower porridge
Serves:6-8 /preparation time:20 minutes /Total time:45 minutes This recipe can be made at least 2 hours or longer in advance and reheated.
1 large head of cauliflower, cored and broken into florets 1 cup shredded Parmesan cheese, divided cup heavy whipping cream or 1/2 tablespoon butter, divided teaspoon garlic powder or to taste Salt and black pepper to taste Fresh chives or green onion
Place 2 inches of water in a large vegetable steamer. Add the cauliflower florets and bring to a boil over high heat. When boiling, cover and cook for 10 to 12 minutes or until cauliflower is tender. Drain. When the cauliflower is cool enough to handle, wrap the cauliflower in a clean tea towel (or no terry cloth). Drain the cauliflower in a towel to release as much moisture as possible. Transfer to a food processor fitted with a metal blade. Process until the cauliflower is smooth. Or mash to desired consistency. Whisk together the whipped cream, 2 tablespoons butter, salt, pepper, and garlic powder. Taste and adjust the seasonings. Mix a cup of cheese, cream, butter and pepper. Transfer to a serving bowl. If desired, sprinkle the top with the remaining cup of cheese, drizzle with a little butter and sprinkle with chives.
Adapted from several recipes.
Tested by Susan Selaski for the Free Press Test Kitchen.
Kale and shaved zucchini salad
Serves:8 /preparation time:20 minutes /Total time:30 minutes This salad can be made and seasoned at least 2 hours in advance.
1 small butternut squash, peeled, seeded, chopped or shaved using a vegetable peeler 2 small bunches of kale, washed, dried, cut into bite-size pieces (about 6 cups) 1 small red onion, thinly sliced 1 cup toasted walnuts cup olive oil a cup of red wine vinegar 1 tablespoon of lemon juice 1 small clove of garlic, finely minced 1 teaspoon (or to taste) Dijon mustard Salt and freshly ground black pepper
Toss the zucchini, kale, red onion and walnuts in a large bowl. In a small bowl, whisk together the oil, vinegar, lemon juice, mustard and garlic. Season with salt and black pepper. Roll again to coat. Serve.
Excerpted from Food Network Magazine, November 2018 issue.
Tested by Susan Selaski for the Free Press Test Kitchen.
Cauliflower stuffing with sage and Italian sausage
Serves:8 /preparation time:20 minutes /Total time:45 minutes
1 pound your favorite Italian sausage (mild or hot) 3 tablespoons olive oil 1 medium onion, chopped 1 cup finely chopped celery 2 cloves garlic, peeled, minced 1 large head cauliflower (cut into small florets), about 6 cups Poultry Seasoning 1 teaspoon rubbed sage or more to taste 1 teaspoon kosher or sea salt to taste freshly ground black pepper to taste 2 tablespoons fresh chopped parsley
Heat the olive oil in a large frying pan. If the sausage is in a casing, remove the casing. Add the sausage to the pan and cook until browned. Remove the sausage from the pan and set aside. Add the onion, celery and garlic to the pan and cook until soft. Stir in the cauliflower and fry until soft. Season with poultry seasoning and sage. Return the sausage to the pan and fry until cooked. Season with salt and pepper. Continue heating. Taste and adjust seasonings as needed. Sprinkle with parsley and serve.
By and tested by Susan Selaski for the Free Press Test Kitchen.
Pumpkin Pie with Almond Flour Crust
Serves:8 /preparation time:30 minutes / Total time: 1 hour 30 minutes
CRUST2 cups blanched almond flour teaspoon sea or kosher salt teaspoon baking soda 4 tablespoons well-chilled unsalted butter, cut into pieces 1 egg
FILLING1 teaspoon of 15-ounce (about 1 small package) pumpkin puree concentrate powder 1 teaspoon of cinnamon 1/2 teaspoon of ground ginger 1 teaspoon of ground cloves 1 teaspoon of ground nutmeg 3 egg yolks 1 large cup of heavy whipping cream
To make the crust:Grease a 9-inch pie plate and preheat the oven to 350 degrees. Place the flour, baking soda, butter and salt in a food processor and pulse a few times. Add the egg. Pulse until the mixture forms a ball. Press (this is a wet dough and does not roll) the dough evenly into a 9-inch pie pan. Work it all the way to the edges and grooves to create a decorative border. Prick the crust a few times over the bottom and sides with a fork, then cover 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 filling:In a large bowl, whisk together the pumpkin, stevia, cinnamon, ginger, cloves and nutmeg. Beat the egg yolk, egg and heavy cream for whipped cream. Spoon the filling into the prepared crust. Bake for about 30 minutes or until the filling is set. If the serrated edges brown quickly, wrap them in foil. Remove from the oven and cool. If desired, serve the pie with whipped cream. Adapted from several recipes.
Adapted from several recipes.
Tested by Susan Selaski for the Free Press Test Kitchen.
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