I know for some of you outside the US Thanksgiving was last month or doesnt take place. For the rest of us (and you non thanksgiving day people too), what are you making for Thanksgiving? Receipes included please!
In a big, non-reactive saucepan, combine:
1 cup water
1 cup Splenda granular (or, if you prefer, erythritol)
12 ounce bag fresh cranberries
Bring to a simmer, and cook till the cranberries pop. That's it! Put it in a jar or snap-top container and refrigerate for at least a day before serving.
If you like, you can add 1/2 teaspoon unflavored gelatin powder to this mixture, to thicken it up a bit, but it's great just like this.
Makes 2 cups, or 16 servings of two tablespoons each, with: 16 Calories; trace Fat ; trace Protein; 4g Carbohydrate. The same sized serving of canned cranberry sauce has 52 calories, with 13 grams of of carbohydrate -- more than three times as much!
Whole Pumpkin Pie Soup
- 1 whole baking pumpkin, approximately 4 pounds, rinsed
- 2 teaspoons vegetable oil
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, diced
- 1 teaspoon kosher salt
- 1 clove garlic, minced
- 1 small apple, peeled, cored, and diced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 ounces goat cheese
- 1 teaspoon fresh thyme leaves
DirectionsHeat the oven to 375 degrees F.
Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.
"Mock" Garlic Mashed Potatoes
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
DirectionsSet a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Chef: George Stella