A couple of thoughts on food for Thanksgiving

1: A Pumpkin Flan, instead of pumpkin pie. I make mine using the recipe
for pumpkin pie, use Splenda instead of sugar, and omit the crust. The
crust adds about 15 to 20 grams of carbs, and 7 to 10-grams of fat.

2: Make dressing and not stuffing, stuffing just soaks up fat from inside
the birds body cavity, and thus has higher fat. For dressing try to use
lots of vegetables, and less bread. You really need just bread enough to
bind it together. My recipe is pretty basic: 1-onion, a red bell pepper, a
green bell pepper, and about six ribs of celery, a cup of sliced mushrooms,
1-cup of pecans, a bullion cube or two, (depends on how much salt you want),
about two teaspoons of freshly rubbed sage (adjust to taste, too much gets
bitter), and about a dozen slices of dried bread, broken into chunks the are
kind of cube sized. This will also result in quite few crumbs they get used
too. (I use Orowheat Masters Best Winter Wheat). Dice up the vegetables
and simmer just until they are starting to get tender. Dump every thing
except the bread cube/crumbs, and the broth from the simmering, together in
a large bowl and add some of the bread and stir things up. It the bread is
still dry add a little of the broth and stir to moisten the bread. If it is
moist and things aren't stuck together yet add a bit more bread and stir it
up. Continue until you get things bound together. The idea is to have the
minimum amount of bread in it to stick things together. You are not trying
to produce the typical gelatinous mess most people call dressing.

Any way, be careful and don't over eat too much. This is one of my three
"cheat" days of the year, and the only for sure one. The other two are when
I get my Hg1Ac results back and I'm in the fives. Then I allow myself a
real steak dinner with a whole baked potato, and a bit of real ice cream and
cherry pie for desert.

Jigs-n-fixtures wrote in message
...
A couple of thoughts on food for Thanksgiving

1: A Pumpkin Flan, instead of pumpkin pie. I make mine using the recipe
for pumpkin pie, use Splenda instead of sugar, and omit the crust. The
crust adds about 15 to 20 grams of carbs, and 7 to 10-grams of fat.

2: Make dressing and not stuffing, stuffing just soaks up fat from inside
the birds body cavity, and thus has higher fat. For dressing try to use
lots of vegetables, and less bread. You really need just bread enough to
bind it together. My recipe is pretty basic: 1-onion, a red bell pepper,
a
green bell pepper, and about six ribs of celery, a cup of sliced
mushrooms,
1-cup of pecans, a bullion cube or two, (depends on how much salt you
want),
about two teaspoons of freshly rubbed sage (adjust to taste, too much gets
bitter), and about a dozen slices of dried bread, broken into chunks the
are
kind of cube sized. This will also result in quite few crumbs they get
used
too. (I use Orowheat Masters Best Winter Wheat). Dice up the vegetables
and simmer just until they are starting to get tender. Dump every thing
except the bread cube/crumbs, and the broth from the simmering, together
in
a large bowl and add some of the bread and stir things up. It the bread
is
still dry add a little of the broth and stir to moisten the bread. If it
is
moist and things aren't stuck together yet add a bit more bread and stir
it
up. Continue until you get things bound together. The idea is to have
the
minimum amount of bread in it to stick things together. You are not
trying
to produce the typical gelatinous mess most people call dressing.

Any way, be careful and don't over eat too much. This is one of my three
"cheat" days of the year, and the only for sure one. The other two are
when
I get my Hg1Ac results back and I'm in the fives. Then I allow myself a
real steak dinner with a whole baked potato, and a bit of real ice cream
and
cherry pie for desert.

I think the terms "dressing" and "stuffing" depend on where you live. Here,
"dressing" is what you put on your salad. "Stuffing" is the bread stuff
whether it's in the bird or not.

I don't much like stuffing. I don't make it any more due to food allergies.
When I did make it, I added a ton of celery and onion, sometimes carrots and
mushrooms. Depends on who was eating it. Brother won't eat mushrooms.

I don't eat desserts either. None at all. I don't care if it is a holiday.
My diseases aren't taking a holiday so I can't eat like they are.

Jigs-n-fixtures wrote in message ...
A couple of thoughts on food for Thanksgiving

1: A Pumpkin Flan, instead of pumpkin pie. I make mine using the
recipe
for pumpkin pie, use Splenda instead of sugar, and omit the crust.
The
crust adds about 15 to 20 grams of carbs, and 7 to 10-grams of fat.

2: Make dressing and not stuffing, stuffing just soaks up fat from
inside
the birds body cavity, and thus has higher fat. For dressing try to
use
lots of vegetables, and less bread. You really need just bread
enough to
bind it together. My recipe is pretty basic: 1-onion, a red bell
pepper, a
green bell pepper, and about six ribs of celery, a cup of sliced
mushrooms,
1-cup of pecans, a bullion cube or two, (depends on how much salt you
want),
about two teaspoons of freshly rubbed sage (adjust to taste, too much
gets
bitter), and about a dozen slices of dried bread, broken into chunks
the are
kind of cube sized. This will also result in quite few crumbs they
get used
too. (I use Orowheat Masters Best Winter Wheat). Dice up the
vegetables
and simmer just until they are starting to get tender. Dump every
thing
except the bread cube/crumbs, and the broth from the simmering,
together in
a large bowl and add some of the bread and stir things up. It the
bread is
still dry add a little of the broth and stir to moisten the bread.
If it is
moist and things aren't stuck together yet add a bit more bread and
stir it
up. Continue until you get things bound together. The idea is to
have the
minimum amount of bread in it to stick things together. You are not
trying
to produce the typical gelatinous mess most people call dressing.


I use the low carb bread for mine, and don't eat much of it, but it's
very good.

Cheri

Julie Bove wrote in message _Nt0j.1627$281.1601@trndny06...

I don't eat desserts either. None at all. I don't care if it is a
holiday.
My diseases aren't taking a holiday so I can't eat like they are.

Yabbut, there are lots of desserts that are good to eat, and good to
numbers. Simple for me is SF butterscotch pudding with a little
pumpkin pie spice added, and some walnuts, with a dab of whipped
cream. I know you have many food allergies, so some things are out for
you, but there are things to make if one wants dessert. Happy
Thanksgiving Julie. :-)

Cheri

"Cheri" gserviceatinreachdotcom wrote in message
. ..

Julie Bove wrote in message _Nt0j.1627$281.1601@trndny06...

I don't eat desserts either. None at all. I don't care if it is a
holiday.
My diseases aren't taking a holiday so I can't eat like they are.

Yabbut, there are lots of desserts that are good to eat, and good to
numbers. Simple for me is SF butterscotch pudding with a little
pumpkin pie spice added, and some walnuts, with a dab of whipped
cream. I know you have many food allergies, so some things are out for
you, but there are things to make if one wants dessert. Happy
Thanksgiving Julie. :-)

And I have gastroparesis. I never liked puddings. And I never really liked
desserts to begin with. They just don't taste good to me. I really like
raw vegetables. And those are the worst things for me to eat in terms of my
stomach.

"Julie Bove" wrote:
Jigs-n-fixtures wrote in message
[ . . . ]
I don't eat desserts either. None at all. I don't care if it is a
holiday. My diseases aren't taking a holiday so I can't eat like they
are.

When my kid brings home pies, etc, I'll take less than one square inch.
It's enough to bring back memories of my youth and not enough to hurt me.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:

When my kid brings home pies, etc, I'll take less than one square inch.
It's enough to bring back memories of my youth and not enough to hurt me.

I have a similar rule regarding food on my husband's plate. A
tablespoon of *anything* doesn't have any carbs or calories.

--
http://www.ornery-geeks.org/consulting/

"Nick Cramer" wrote in message
...
"Julie Bove" wrote:
Jigs-n-fixtures wrote in message
[ . . . ]
I don't eat desserts either. None at all. I don't care if it is a
holiday. My diseases aren't taking a holiday so I can't eat like they
are.

When my kid brings home pies, etc, I'll take less than one square inch.
It's enough to bring back memories of my youth and not enough to hurt me.

My family doesn't usually do pie. I think maybe they are having a peach pie
this year. But I hate peaches. And chances are, any pie they would have
would be something I am allergic to anyway. Not that I like pie. Because I
don't really.

Jigs-n-fixtures wrote:
: A couple of thoughts on food for Thanksgiving

: 1: A Pumpkin Flan, instead of pumpkin pie. I make mine using the recipe
: for pumpkin pie, use Splenda instead of sugar, and omit the crust. The
: crust adds about 15 to 20 grams of carbs, and 7 to 10-grams of fat.

: 2: Make dressing and not stuffing, stuffing just soaks up fat from inside
: the birds body cavity, and thus has higher fat. For dressing try to use
: lots of vegetables, and less bread. You really need just bread enough to
: bind it together. My recipe is pretty basic: 1-onion, a red bell pepper, a
: green bell pepper, and about six ribs of celery, a cup of sliced mushrooms,
: 1-cup of pecans, a bullion cube or two, (depends on how much salt you want),
: about two teaspoons of freshly rubbed sage (adjust to taste, too much gets
: bitter), and about a dozen slices of dried bread, broken into chunks the are
: kind of cube sized. This will also result in quite few crumbs they get used
: too. (I use Orowheat Masters Best Winter Wheat). Dice up the vegetables
: and simmer just until they are starting to get tender. Dump every thing
: except the bread cube/crumbs, and the broth from the simmering, together in
: a large bowl and add some of the bread and stir things up. It the bread is
: still dry add a little of the broth and stir to moisten the bread. If it is
: moist and things aren't stuck together yet add a bit more bread and stir it
: up. Continue until you get things bound together. The idea is to have the
: minimum amount of bread in it to stick things together. You are not trying
: to produce the typical gelatinous mess most people call dressing.

: Any way, be careful and don't over eat too much. This is one of my three
: "cheat" days of the year, and the only for sure one. The other two are when
: I get my Hg1Ac results back and I'm in the fives. Then I allow myself a
: real steak dinner with a whole baked potato, and a bit of real ice cream and
: cherry pie for desert.

I have been doing his kind of hing for years and reorting on it at least
to asd. Cranberry csauce is a led pipe cinch to make with s
Splenda and the whole berry recipe on the bag of canberries. i add a few
sticks fof cinnamon and some cloves (remove them before serving) and the
rind of an orange o mine.

Make sure to have some plain vegetables like brocoli or brussels sprouts,
non carby, freshly cooked very good. Also serve a LARGE green and tomato
salad with a nice home made vinaigrette on the side. this will all fill
you up so you are able to manage to just eat small portons of the carbier
stuff.

Happy holiday everyone observing and eating!

Wendy

W. Baker wrote in message ...

I have been doing his kind of hing for years and reorting on it at
least
to asd. Cranberry csauce is a led pipe cinch to make with s
Splenda and the whole berry recipe on the bag of canberries. i add a
few
sticks fof cinnamon and some cloves (remove them before serving) and
the
rind of an orange o mine.

Make sure to have some plain vegetables like brocoli or brussels
sprouts,
non carby, freshly cooked very good. Also serve a LARGE green and
tomato
salad with a nice home made vinaigrette on the side. this will all
fill
you up so you are able to manage to just eat small portons of the
carbier
stuff.

Happy holiday everyone observing and eating!

Wendy

Same to you Wendy.

Cheri

W. Baker wrote:

Happy holiday everyone observing and eating!


The same to you, Wendy, and to everyone else here. All of us have so
much to be thankful for. I, for one, am thankful for the folks who post
here who are so helpful with recipes and advice. Thank you.

Janet


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote in message
...

The same to you, Wendy, and to everyone else here. All of us have so
much to be thankful for. I, for one, am thankful for the folks who
post
here who are so helpful with recipes and advice. Thank you.

Janet


Right back at you Janet, and to all of you as well. :-)

Cheri

"Julie Bove" wrote:
"Nick Cramer" wrote in message
"Julie Bove" wrote:
Jigs-n-fixtures wrote in message
[ . . . ]
I don't eat desserts either. None at all. I don't care if it is a
holiday. My diseases aren't taking a holiday so I can't eat like they
are.

When my kid brings home pies, etc, I'll take less than one square inch.
It's enough to bring back memories of my youth and not enough to hurt
me.

My family doesn't usually do pie. I think maybe they are having a peach
pie this year. But I hate peaches. And chances are, any pie they would
have would be something I am allergic to anyway. Not that I like pie.
Because I don't really.

All I've seen her bring home is pumpkin pie. I did have my wife, Jun, buy
me an apple struedel, but again, I only had one scant fork full a day for a
couple of days. It disappeared anyhow. ;-D

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"W. Baker" wrote in message
...

Today I went to a greenmarket htha I can get to easily only one a year
adn
got Rhode Island greening apples. They ae very hard to come by but were
my mother's favorite for her fantastic apple pies. ithink I will be
making a nut undercrust open topped apple pit(covered with some foil with
holes in it to simulate the effet that the top crust has) on Friday for
the wekkend as weare off to my D-I-L's for th ebig turkey tomorrow. I am
bringing the pumpkin custrd and cranberry sauce, all no sugar added, for
the dinner.

What is pumpkin custard?

In article ,
"Ozgirl" wrote:

"W. Baker" wrote in message
...

Today I went to a greenmarket htha I can get to easily only one a year
adn
got Rhode Island greening apples. They ae very hard to come by but were
my mother's favorite for her fantastic apple pies. ithink I will be
making a nut undercrust open topped apple pit(covered with some foil with
holes in it to simulate the effet that the top crust has) on Friday for
the wekkend as weare off to my D-I-L's for th ebig turkey tomorrow. I am
bringing the pumpkin custrd and cranberry sauce, all no sugar added, for
the dinner.

What is pumpkin custard?

It's essentially crustless pumpkin pie. When you make the filling with
splenda, it has a creamier, less set, texture.

From memory, because I'm too lazy to go get a can that has a recipe on
it:

1 can (15 oz) pumpkin puree
1 cup heavy cream
2 eggs
1/2 cup splenda
about 2 tsp of seasoning (cinnamon, nutmeg, ground cloves; or, here, you
can get something called "pumpkin pie seasoning", that's premixed)

mix well, put in buttered pan and bake until jiggly in middle.

serve plain or with whipped cream.

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest