Your Thanksgiving Feast does not need to be loaded with carbohydrates. Try these delicious low-carb side dishes in place of the traditional carbohydrate-rich sides of mashed potatoes and dressing.
Remember to use organic ingredients!
“Mock” Garlic Mashed Potatoes
Recipe courtesy Chef George Stella
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 sea salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set 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.
Creamed Kale with Crispy Shallots
By Chef Bobby Flay
3 pounds kale, stems and ribs removed, coarsely chopped
3 1/2 cups whole milk, or more if needed
3 tablespoons unsalted butter, plus more for the baking dish
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
Preheat the oven to 350°F. Butter a 10-inch square baking dish.
Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water, and drain well again. Place the kale in clean kitchen towels or paper towels and squeeze out the excess liquid. Put the kale in a large bowl.
Pour the milk into a medium saucepan and bring to a simmer over low heat.
Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until smooth and light blonde in color, about 1 minute. Slowly whisk in the warm milk, raise the heat to high, and cook, whisking constantly, until thickened and the flour taste has cooked out, about 5 minutes. If the mixture becomes too thick, add a little more milk.
Strain the sauce over the kale. Add the nutmeg, season with salt and pepper, and mix gently to combine. Scrape the mixture into the baking dish and bake in the oven until light golden brown on top and just warmed through, about 15 minutes.
Remove from the oven and top with the crispy shallots . Let rest for 10 minutes before serving.
Sausage and Herb Stuffing
Recipe courtesy Chef George Stella
Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn’t have to be made that way. There’s nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don’t get stuffed. Try this recipe instead of all that bread!
3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Equipment: 8 by 8-inch square baking dish
Preheat oven to 350 degrees F.
Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
From All of Us at The Silver Cloud Diet, Have a Wonderful Thanksgiving Holiday!