A keto-friendly Thanksgiving. 4 recipes to try without the carb overload


Thanksgiving dishes are all about piles of creamy mashed potatoes or cheesy potatoes, topped with stuffing made with bread cubes and crusty bread or cracker fillings. After all, those dishes are a Thanksgiving classic.

But for many, those traditional Thanksgiving dishes represent carb overload and break the carb bank. For most people following a low-carb or keto diet by definition, a diet that aims to reduce refined carbohydrates, Thanksgiving is not a low-carb meal.

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 three of our favorites. While they’re not completely carb-free, they’ll get you started.

Contact Susan Selasky, Detroit Free Press food and restaurant writer, with food and restaurant news and tips at sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Subscribe to the Free Press.

Cauliflower puree

Serves. 6-8 / Preparation time: 20 minutes / Total time. 45 minutes This recipe can be made at least 2 hours or longer and reheated.

1 large head cauliflower, cored and broken into florets ¾ to 1 cup shredded Parmesan cheese, divided ⅓ cup heavy whipping cream or ½ cup 3 tablespoons butter, divided ½ teaspoon garlic powder or to taste Salt and black pepper to taste Fresh chopped onion or green onion

Pour 2 inches of water into a large pot filled with vegetable stock. Add the cauliflower florets and bring to a boil over high heat. Once boiling, cover and cook for 10-12 minutes or until cauliflower is tender. Kamel: When the cauliflower is cool enough, wrap the cauliflower in a clean tea (or non-cheese) towel. Squeeze the cauliflower in a towel to get rid of as much moisture as possible. Transfer to a food processor fitted with a metal blade. Process until cauliflower is smooth. Or puree to desired consistency. Mix the whipped cream, 2 tablespoons of butter, salt, pepper and garlic powder. Taste and adjust seasonings. Mix ¾ cup cheese, cream, butter and pepper. Transfer to a serving bowl. If desired, sprinkle with remaining ¼ cup cheese, spread a pat of butter on top, and sprinkle with chives.

Adapted from several recipes.

Tested by Susan Selasky for the Free Press Test Kitchen.

Salad with cabbage and shaved squash

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

1 small zucchini, peeled, seeded, chopped or shaved 2 small bunches kale, washed, dried, cut into bite-sized pieces (about 6 cups) 1 small red onion, thinly sliced ​​⅓ cup toasted walnuts ⅓ cup olive oil ⅓ cup red wine vinegar 1 tablespoon lemon juice 1 small clove garlic, finely minced 1 teaspoon (or to taste) Dijon mustard Salt and freshly ground black pepper

Toss the squash, cabbage, 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. Toss the coat again. Serve.

Adapted from Food Network Magazine, November 2018.

Tested by Susan Selasky for the Free Press Test Kitchen.

Stuffed Cauliflower with Sage and Italian Sausage

Serves. 8 / Preparation time: 20 minutes / Total time. 45 minutes

1 pound favorite Italian sausage (mild or hot) 3 tablespoons olive oil 1 medium onion, chopped ½ cup finely chopped celery 2 cloves garlic, peeled, minced 1 large head cauliflower (cut into small florets), about 6 cups ½ teaspoon poultry seasoning 1 teaspoon 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 pot. If the sausage is in the 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 cook until cooked through. Season with salt and pepper. Continue heating. Taste and adjust seasoning as needed. Sprinkle with parsley and serve.

By Susan Selasky and tested for the Free Press Test Kitchen.

Pumpkin Pie with Almond Flour Crust

Serves. 8 / Preparation time: 30 minutes / Total time: 1 hour 30 minutes

FAKE2 cups blanched almond flour ¼ teaspoon sea or kosher salt ¼ teaspoon baking soda 4 tablespoons well-chilled unsalted butter, diced 1 egg

FILLING1 15 oz pumpkin puree ¾ teaspoon stevia (about 1 small packet) powdered sugar 1 teaspoon cinnamon 1/2 teaspoon ground ginger ¼ teaspoon ground nutmeg ½ teaspoon ground nutmeg 3 egg yolks 1 large egg ⅔ cream

To prepare the crust: Grease a 9-inch pie plate and preheat the oven to 350 degrees. Put the flour, baking soda, butter and salt into a food processor and blend several times. We add the egg. Pulse until the mixture forms a ball. Press (this is a wet dough and will not roll) the dough evenly into a 9-inch pie pan. Work it up the sides and flute to create a decorative border. Prick the bottom and sides of the crust a few times with a fork, then line with foil and add the 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 just dry. While preparing the filling, take it out of the oven.

To prepare the core: In a large bowl, whisk together the pumpkin, stevia, cinnamon, ginger, cloves, and nutmeg. Beat egg yolks, egg and thick whipped cream. Spoon into the prepared crust. Bake for about 30 minutes or until filling is set. If the glazed edges are browning quickly, wrap 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 Selasky for the Free Press Test Kitchen.

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