Low-carb Thanksgiving

Trying to plan a meal that is traditionally high in carbs (cranberry sauce, bread, pie, potatoes, etc) for a low-carb family is a bit of a challenge. It seems less challenging this year than last year.  This year's menu is:

Roasted turkey with cranberry-orange sauce
Cranberry-almond quinoa
Twice-baked cauliflower
Whole berry cranberry sauce
Tossed salad

Cranberry-almond quinoa (from 30 minute meals for Diabetes):

1 cup uncooked red quinoa
1 Tbsp butter
1/4 cup chopped red onion
1/3 cup chopped celery
1/2 cup coarsely chopped baking apple
1.5 cups veggie or chicken stock
1/2 cup OJ
almonds (or pine nuts or whatever your favorite is)
1/2 cup dried cranberries
1/4 c shredded Parmesan cheese
1/4 tsp salt
2 Tbsp finely chopped parsley

1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear, about 2 minutes; drain well

2. In 2-quart saucepan, melt butter over medium heat. Add onion, celery, apple, and quinoa. Cook 5 minutes, stirring occasionally.

3. Stir in veggie stock and OJ. Heat to boiling. Reduce heat; cover and simmer 15-20 minutes (I find it actually takes longer) or until all liquid is absorbed and quinoa is tender.

4. Meanwhile, toast nuts if desired.

5.  Fluff quinoa with fork. Stir in cranberries, nuts, cheese and salt. Sprinkle with parsley.

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Whole Berry Cranberry Sauce

I essentially follow the usual directions on the bag of cranberries, but this year I used Splenda in place of the sugar, and I always add some orange zest.

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Twice-Baked Cauliflower

I chop up the cauliflower and put it in a microwave-safe casserole dish with 1/4 cup water. Microwave for 12-14 minutes.  Drain the cauliflower.  Use a potato-masher to mash the cauliflower.  Add in 2 Tbsp butter, 1/4 cup cream cheese, 1/4 cup sour cream and mix well. Stir in bacon bits and a handful of shredded cheese.  Return to the microwave-safe casserole dish. Top with more cheese, and bake at 350 degrees for 30 minutes or until bubbly and hot.

Easy Indian at Home

I've already mentioned that we have cut pasta and rice completely out of our diet.  Our most common replacement is bulgur wheat (cracked wheat) that you cook like rice.  It's easy in a rice cooker or steamer - 1 cup of bulgur wheat with 1.5 cups of water and cook for 30-35 minutes. Tonight we had that with Roasted Indian-Spiced Chicken and roasted broccoli and cauliflower (and salad from a bag).

The broccoli-cauliflower mixture is a twist on a recipe from another cookbook, but can be done with a variety of veggies (take out one of those, add carrots, etc.) and with a variety of spices. You'll see what I mean....

Roasted Indian-Spiced Chicken (from Betty Crocker 30 min meals for Diabetes)

1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp fennel seed, crushed
1/2 tsp dried thyme leaves
1/2 tsp ground cinnamon
1/2 tsp pepper
1/2 tsp ground ginger
4 boneless skinless chicken breasts
1/2 cup mango chutney

Heat oven to 425 degrees. Line cookie sheet with foil. In shallow dish, mix all spices.  Coat chicken with spice mixture.

Spray 10-inch skillet with cooking spray; heat over medium heat. Add chicken; cook 2-3 minutes, turning once, until browned. Place chicken on cookie sheet.

Bake 10-12 minutes or until juice of chicken is clear when center of thickest part is cut.

Serve chicken with chutney.

Roasted Indian-Spiced Cauliflower and Broccoli 

Chop up and wash broccoli and cauliflower. Toss with a small amount (about 1 Tbsp) olive or canola oil. Spread on a lined cookie sheet and bake at 425 degrees for about 10 minutes.  Meanwhile, combine 1 Tbsp butter or margarine with 1/4 tsp cinnamon, 1/4 tsp cumin, and 1/4 tsp ground ginger.  When the veggies are cooked, place in a bowl and toss with the butter mixture.