New Thanksgiving Traditions

My repetoire is being expanded this Thanksgiving.  In response to the diabetes diagnosis, I will be eating turkey like a mofo and eating stuffing like a mofo (10 grams of carbs per 1/2 cup dry serving!).  There are two delicious additions I will be making to the fmaily Thanksgiving menu.

1.  Caufilower-rutabaga mash: You know, I actually like these vegetable mashes BETTER than mashed potatoes.  They have a nice texture that isn’t as gluey.  They also take on flavor a lot better than potatoes.  Here’s what I do.

Peel the rutabaga and cut into 1 1/2 inch chunks.  Also, cut the cauliflower into large chunks.  Dump into boiling salted water and cook until tender.  In the meantime, gently simmer four cloves of garlic in olive oil for five minutes.  Once the vegetables are cooked,  puree in a food processor with the garlic.  Add a little of the olive oil as needed and 1/4 cup of parmesan cheese.  For extra richness, mix in 1/4 cup of sour cream or even lowfat yogurt.

2.  Pumpkin spice panna cotta. I am realizing yogurt dishes do very well with sugar substitutes.  The tang of the yogurt masks the weirdness of the Splenda.  I use this recipe substituting the sugar with Splenda and adding a cinnamon stick and cloves while heating the cream.  There’s no lowfat version of this, just low carb.

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3 Responses to New Thanksgiving Traditions

  1. EB says:

    How did they come out?

  2. dcfoodblog says:

    teh cauliflower mash was a hit. People loved it the way I loved it. The panna cotta came out a little too tart. The tartness of the yogurt didn’t go with the earthy flavors of the spices. The yogurt goes better with fruit and citrus flavors.

  3. Pingback: Sheperd’s Pie | Bay Area Food Blog

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