I’m drawing a blank right now. Our Thanksgiving will no doubt have the obligatory turkey – and for the carbers there will probably be mashed potatoes, stuffing, cranberry sauce, bread and gravy.
But what can I make for lil’ ol me?
Right now I got one: the tarragon mashed cauliflower one poster inspired me to conjure up.
So – since I got my only idea from the folks reading this – got any other ideas?
It doesn’t have to be a super-strict low carb dish – let’s call it ‘carb-conscious’.
Extra credit for proven recipes that carbers like, too – there will be 5 of these folks at the table, and I don’t like to evangelize low carb living through holiday meals.
Any ideas?
Low Carb Confidential 
http://www.examiner.com/x-798-Denver-LowCarb-Examiner~y2008m11d13-Think-lowcarb-for-Thanksgiving?mode=search&q=thanksgiving&Submit.x=0&Submit.y=0
Here’s a link to Linda Duffy’s Examiner article about a low-carb Thanksgiving. I like her idea of having lots of turkey, a salad, cauliflower mash instead of potatoes, and trays of low-carb stuff like cheese cubes and cut-up veggies and whatnot. I know pickles were always a staple item on the Thanksgiving table when I was growing up
And in case you’re into cranberry sauce, Jamie van Eaton has a low-carb recipe using fresh cranberries and sugar substitute:
http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m11d17-Fresh-cranberry-sauce-recipe?cid=exrss-Low-Carb-Examiner
Hope you have a happy Thanksgiving!
Here’s one that I use/make, I don’t use the sugar (or link it in the nutrition info), it doesn’t need it IMO, but you could put in a spare pinch of splenda if you think it needs it:
Roasted-Garlic Green beans
12 cloves garlic, peeled and halved lengthwise
2 Tbs extra virgin olive oil
1/4 tsp sugar (unlinked, not using)
1.5 lbs green beans, trimmed
3 Tbs water
4 tsp wine vinegar
1 Microwave garlic, oil and sugar (not using) uncovered in small microwave safe bowl until garlic is softneed and fragrant, about 1 minute.
2 Carefully transfer 1T oil from garlic mixture to large nonstock skillet. Reserve remaining garlic mixture
3 Heat skillet over medium-high heat until oil is shimmering.
4 Add green beans and water and cook, covered, until bright green, about 3 minutes.
5 Add reserved garlic mixture to pan – do not stir
6 Continue to cook, covered, until beans are almost tender, about 3 minutes.
7 Remove lid and cook, stirring occasionally, until beans are browned in spots and garlic is golden, 2-3 minutes. Off heat, stir in vinegar and season with salt and pepper. Serve.
Servings: 6
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
sugar (unlinked, not using)
Amount Per Serving
Calories 71.87
Calories From Fat (57%) 40.81
% Daily Value
Total Fat 4.64g 7%
Saturated Fat 0.65g 3%
Cholesterol 0.00mg 0%
Sodium 3.56mg 0%
Potassium 151.04mg 4%
Carbohydrates 7.28g 2%
Dietary Fiber 2.28g 9%
Sugar 1.15g
Sugar Alcohols 0.00g
Net Carbohydrates 5.00g
Protein 1.69g 3%
Cooking Tips
Microwave temps vary, be sure to check the garlic after 45 seconds to see if it has softened.
Both red and white wine vinegar work here
Recipe Source
Author: Diane Unger
Source: Cook’s Country Oct/Nov 07 pg 15
I went to Dana Carpender’s blog & she has a killer cornbread dressing that is spot on!
Thanks!
I want to try the cranberry sauce recipe, the pumpkin cheesecake, and green bean recipes you folks pointed me in the direction of – much appreciated.
Gracie – can’t find the cornbread dressing post on Dana’s site – have a link?
Regards,
LCC