Keto-friendly Thanksgiving: 4 recipes to try without the carb overload

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Thanksgiving dishes are all about mounds of creamy mashed potatoes or cheesy potatoes, stuffing made with bread cubes and casseroles with crunchy bread or cracker toppings. Those dishes are Thanksgiving classics after all.

But for many, those traditional Thanksgiving dishes present a carb load and break the carb bank. For most people who follow a low-carb or keto diet in its intended form – a diet that aims to reduce refined carbohydrates – Thanksgiving is not one of those low carb-friendly meals.

But you can reduce the carb load of many traditional dishes, making the meal more manageable.

If you want to try cutting back during the holidays, today’s recipes are our three favorites. While they aren’t completely carb-free, they help get you started.

Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: Follow @SusanMariecooks on Twitter. Subscribe to the free press.

Cauliflower puree

It serves: 6-8/ Preparation time: 20 minutes / Total time: 45 minutes This recipe can be made at least 2 hours or more in advance and refrigerated.

1 large head cauliflower, drained and broken into florets¾ to 1 cup shredded Parmesan cheese, divided ⅓ cup heavy whipping cream or half and half 3 tablespoons butter, divided ½ teaspoon garlic powder or to taste Salt and black pepper to taste tasteFresh chives cut into slices or green

Place 2 cm of water in a large pot with a vegetable steamer. Add the cauliflower florets and bring to a boil over high heat. Once boiling, cover and cook for 10 to 12 minutes or until the cauliflower is tender. Drain. When the cauliflower is cool enough to handle, wrap the cauliflower in a clean towel (or no towel). Squeeze the cauliflower into the towel to remove as much moisture as possible. Transfer to a food processor fitted with the metal blade. Process until the cauliflower is smooth. Or mash until desired consistency. Mix the cream, 2 tablespoons of butter, salt, pepper and garlic powder. Taste and adjust seasoning. Stir in ¾ cup cheese, cream, butter and pepper. Transfer to a serving bowl. If you want, sprinkle the top with the remaining ¼ cup cheese, top with a pat of butter and sprinkle with chives.

Adapted from many recipes.

Tested by Susan Selasky for the Free Press Test Kitchen.

Shaved butternut squash and kale salad

It serves: 8 / Preparation time: 20 minutes / Total time: 30 minutes This salad can be made and dressed at least 2 hours in advance.

1 small butternut squash, peeled, seeds removed, chopped or shaved with a vegetable peeler 2 bunches kale, washed, dried, cut into pieces (about 6 cups) 1 red onion, finely chopped ⅓ cup toasted walnuts ¼ cup oil olive oil ¼ cup red wine vinegar 1 tablespoon lemon juice 1 clove garlic, finely minced 1 teaspoon (or to taste) Dijon mustard Salt and freshly ground black pepper

In a large bowl, combine the pumpkin, kale, red onion and walnuts. In a small bowl, mix the oil, vinegar, lemon juice, mustard and garlic. Season with salt and black pepper. Toss to coat again. serve

Adapted from Food Network magazine, November 2018 edition.

Tested by Susan Selasky for the Free Press Test Kitchen.

Cauliflower stuffing with sage and Italian sausage

It serves: 8 / Preparation time: 20 minutes / Total time: 45 minutes

1 pound favorite Italian sausage (sweet or hot) 3 tablespoons olive oil 1 medium onion, sliced ​​½ cup celery, thinly sliced ​​2 cloves garlic, peeled, minced 1 large clove (cut into small cloves), approx. 6 cups ½ teaspoon 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 chopped fresh parsley

In a large pan, heat the olive oil. If the sausage is in a casing, remove the casing. Add the sausage to the pan and cook until brown. 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 sauté until tender. Season with chicken stock and sage. Return the sausage to the pan and sauté until cooked. Season with salt and pepper. Continue to heat through. Taste and adjust seasoning as needed. Sprinkle with parsley and serve.

By and tested by Susan Selasky for the free press test kitchen.

Pumpkin Pie with Almond Flour Crust

It serves: 8 / Preparation time: 30 minutes / Total time: 1 hour 30 minutes

CRUST2 cups blanched almond flour ¼ teaspoon sea or kosher salt ¼ teaspoon baking soda 4 tablespoons well-chilled unsalted butter cut into pieces 1 egg

FILLING1 15-ounce can pumpkin puree ¾ teaspoon stevia (about 1 packet) concentrated powder 1 teaspoon cinnamon 1/2 teaspoon ground ginger ¼ teaspoon ground cloves ½ teaspoon ground nutmeg 3 egg yolks 1 large egg ⅔ cup heavy whipping cream

To make the crust: Butter 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 several times. Add the egg. Pulse until the mixture forms a ball.Press (this is a wet dough and it will not stretch) the dough evenly into a 9 inch dish. Work up the sides and flute to create a decorative border. With a fork, prick the crust several times on the bottom and sides, then cover with foil and add cake weights or dried beans. Bake for 12-15 minutes. Remove the foil and cake weights. Add another 10 minutes or until the bottom is just dry. Remove from the oven while preparing the filling.

To make the filling: In a large bowl, mix the pumpkin, stevia, cinnamon, ginger, cloves and nutmeg. Mix in the egg, eggs and heavy cream. Spoon filling into prepared crust. Bake for about 30 minutes or until the filling is set. If the fluted edges brown too quickly, wrap them with foil. Remove from the oven and cool. Serve the cake with a dollop of whipped cream if desired. Adapted from many recipes.

Adapted from many recipes.

Tested by Susan Selasky for the Free Press Test Kitchen.

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