Pumpkin Cheddar Cauliflower Mash

 I just made my first two Thanksgiving side dishes. They are not for my family, but for a luncheon at school tomorrow. Not all of my students will have a nice big meal on Thursday. So we as the staff are providing some love in the form of food. I think it will be fun, and then we can play some games. Being a small school, we are a lot like family.

This pretty dish is from the October Diner News. That issue featured all things Pumpkin. This dish is tasty and easy to prepare. This is a rather light version, as I am a little calorie conscious these days. For a holiday feast, feel free to up the butter and cream cheese.

Pumpkin Cheddar    Cauliflower Mash

1 head cauliflower

1 1/2 cups pumpkin puree

1 oz cream cheese

1 cup shredded sharp cheddar cheese

2 tbsp butter

2 tsp salt

Steam cauliflower until tender. Drain very well and pat dry with paper towels. Mash lightly. Stir in pumpkin puree, cream cheese, cheddar cheese, butter and salt. Whip with an electric beater until smooth. Or, for extra smoothness, blend with an immersion blender.  Transfer to serving bowl and garnish with fresh or dried herbs.

Serves 8 : 148 calories  5 net g carb

This is a  nice alternative to mashed potatoes. With the addition of pumpkin--canned is fine--it is so pretty too. If you are still looking for Thanksgiving recipes, be sure to look in both the October and November issues of the Diner News. If you don't have s subscription, by all means get one now. If you want the November issue too, just drop me a line on the webpage after you make your order and I can arrange that. Need to see what's in each issue? Check the blog posts here and here. To order the Diner News, visit our webpage.

As you may know, my husband was recently laid off from his job of 27 years. I have always tried to keep this blog just about my efforts to keep my diabetic husband fed and healthy. Of course, I have promoted my own e-book and the Among Friends series. I do give so many recipes away for free, though. To earn a little money back, John and I decided to become Amazon Associates and open a 24/7 Low Carb Diner A-Store. Click on the link at the right and you will find products I use and find very helpful in my low carb kitchen. Any purchase you make there will help our family weather this tough time and offset the costs of the blog and online ordering system. Right now, I only have kitchen items listed, but I will be planning food and pantry items soon. 

If you want to know why I like each item, check the Things I Love page. 

But for now, I am off for more Thanksgiving cooking and getting the special Christmas issue of the Diner News ready for next week. I fed one of the party desserts to my son tonight and he loved it. Keep watching and check out that Diner A-Store. Have a blessed Thanksgiving! I am thankful for you, my readers and so much more.

Thanksgiving Sides Round-Up

Thanksgiving is almost here. The biggest food holiday of the year---at least for Americans. Some may choose to throw the eating plan out the window for the day, but you certainly don't have to! Low carbing is easy! Maybe not as easy as ordering the complete holiday meal package from the deli or restaurant, but cooking it yourself says "love" don't ya think? (unless you are one of those grumpy cooks, then by all means take it easy as you can)

I am fortunate enough to be friends with some wonderful and talented cooks at Low Carbing Among Friends. I don't think any of them are grumpy cooks either. George and DJ are professionals chefs, so they certainly love to cook. I would venture to assume that the rest of us get our giggles by creating new recipes, so we must love it to. Why else would we do this?

The main dish is pretty straight forward. Turkey and ham recipes abound. But the sides. Well, those might get ya. That is why this Round-Up is all about side dishes. These would grace any table with style and flavor. Low carb or not! Check out our blogs and websites for even more ideas. And of course, we have tons of recipes at our Facebook Pages.

https://www.facebook.com/LowCarbingAmongFriends/

and

https://www.facebook.com/LowCarbHitParade/

Order our book series! Here. We have a sale going on now. Be sure to own every volume before the holiday season is over! Now on to some of my favorites! It really hard to choose!

Jicama Eggplant Stuffing

From Peggy at Buttoni's Low Carb Recipes

Creamed Brussels Sprouts

from DJ Foodie.com

Roasted Delicata and Cranberries

From 24/7 Low Carb Diner

Mock Sweet Potato Casserole

From Jennifer at Splendid Low Carbing

Mock Garlic  Mashed Potatoes

From George Stella at Food Network.com

Crispy Oven Fried Garlic Mushrooms

From Stacey at Beauty and the Foodie

Green Bean and Mushroom Casserole

From Jennifer at Splendid Low Carbing

Sausage and Sage Dressing

24/7 Low Carb Diner

Broccoli Salad with Carrots, Cranberries and Bacon

from DJ Foodie.com

Spiced Cranberry Sauce

From Ginny at Ginny's Low Carb Kitchen

Twice Baked "Potatoes"

From Peggy at Buttoni's Low Carb Recipes

I am packing up some supplies and traveling over to Arkansas to have a wonderful holiday with my oldest son and his sweet little wife. She is new to a glutenfree low sugar life and we are having a wonderful time sharing recipes and ideas. We are going to tackle the meal together! I can't wait.

Roasted Delicata and Cranberries

This dish featured in the Thanksgiving issue of the Diner News. I love it.

The squash is sweet and creamy, but the cranberries. They surely MAKE the dish. Roasted cranberries are tart, yet so very interesting. I adore how they blend with the squash. And the cheese--well that just takes it over the top. I just don't have a large enough vocabulary to describe this one. You really must try it for yourself. I ate it as leftover three times and loved it each time. Maybe even a little bit more with every bite.

Besides being a taste sensation, it is gorgeous to behold. Can't you just see this on your Thanksgiving table? I chose Delicata squash because you don't have to peel it. The skin is tender once baked, and it is so much easier to cut. You can certainly use any winter squash for this recipe. The variety available in the market now is one reason why I love fall! The trick is waiting for the cranberries to arrive. As soon as they did, I created this dish. I had some frozen berries from last winter, but used them all up. My discovery of roasted cranberries was a turning point for me this year. Cranberries are definitely more popular in my kitchen this year than ever!

Roasted Delicata

and Cranberries

1 large Delicata Squash

1 tbsp olive oil

1/4 tsp salt

1 cup fresh or frozen cranberries

1 tbsp granulated erythritol/stevia blend

   mixed with 1/8 tsp cinnamon

2 oz crumbled feta cheese

Dice the Delicata squash into bite sized pieces. Toss with olive oil and distribute evenly on a parchment lined cookie sheet. Bake at 400 degrees for 25 minutes.  Remove from oven and add cranberries. Bake an additional 10 –15 minutes until berries are soft and bursting. Remove from oven and sprinkle with sweetener/cinnamon mixture.  Toss gently before removing to a large serving bowl or platter. Sprinkle feta cheese over the top.

Serves 6:  82 calories    7 net g carb

You really do want to try this dish. If you want even more Thanksgiving sides, be sure to be a subscriber to the Diner News.   http://www.247lowcarbdiner.com/html/newsletter.html

And don't forget, we have lots of ideas for the holidays.  Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Skinny Chipotle Pumpkin Soup

My poor mama had to have three teeth pulled yesterday. She will be on soft foods for awhile. But that doesn't mean bland foods. We both love a little spicy heat, so I made this chipotle pumpkin soup. Now that is not an original idea, but I made this a skinny version. Just a touch of cream. I got added creaminess from Silk Cashew Milk instead. I am trying out a JUDDD style eating plan, limiting calories every other day. It seems to be working, albeit really slowly. This soup is really low calorie and lower fat, while still being low carb. It is very flavorful, though! We both just loved it. If you aren't cutting calories, feel free to substitute cream or half and half for the cashew milk, and add some cheese. (I added cheese for my mom)

My husband did not even try this--he just won't do much of anything with chipotle peppers. I left him on his own for lunch. It was odd having him home on Friday (our school has a job training program on Fridays so I don't teach). Unfortunately, he was laid off last week. The radio station he had worked at for over 25 years was sold, and now he has to start over. Prayers would be greatly appreciated! If he doesn't find another position, he and I plan to do some creative things with the blog and e-books while he draws unemployment. It is a little scary, but we have faith that God has a plan. I am so glad we have my part time teaching to help provide!

Skinny Chipotle Pumpkin Soup

1 small red onion
2 tsp coconut oil
14 oz can pumpkin puree
2 tbsp diced chipotle peppers in Adobo sauce
2 tsp granulated erythritol/sweetener blend
1 tsp cumin
1 tsp Adobo seasoning
1 tsp garlic powder
3/4 tsp oregano
1/2 tsp smoked paprika
1 quart chicken broth
1 cup unsweetened cashew milk
1/4 cup salsa (mild, medium or hot)
2 tbsp lime juice
6 tbsp cream
1 tsp Hormel Real Bacon Sprinkles
Optional garnish: shredded Monterey Jack cheese

Dice onion very finely. Saute in a non stick skillet with coconut oil. When onions are lightly browned, transfer to a soup pot or Dutch oven. Stir in pumpkin, sweetener and spices. Slowly stir in chicken broth a little at a time. Add cashew milk and salsa. Simmer for 20 minutes. Before serving, stir in lime juice. Top each bowl with a tablespoon of cream and bacon sprinkles.

Serves 6:  101 calories   8 net g carb

This was so tasty. Spicy enough to satisfy. I would suggest a salad alongside. Maybe a small chicken breast. Perfect low calorie, low carb, meal. You could go higher or lower in fat for the eating plan you follow. I understand that fat is not the enemy, I just don't need many calories these days. Sad but true. With this, I won't feel deprived at all!

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Thanksgiving Planning and Garlic Cream Kale

November is here! That means we really ramp up the planning for the biggest food holidays of the year--Thanksgiving and Christmas. So much to do.

This November issue of the Diner New has lots of new recipes for side dishes to make your celebration meals special. One of my new favorites is this creamy, delicious side. Garlic Creamed Kale. Alone, kale doesn't have much flavor. This way, it tastes all decadent with garlic and cream cheese. Oh yeah. And this couldn't be simpler to put together, You really should add it to your holiday meals!

Garlic Cream Kale

1 large bunch fresh kale

1 tbsp butter

1 tbsp refined coconut oil

1/2 yellow onion, chopped

3 tsp minced garlic

8 oz Neufchatel cheese or regular cream cheese

1/3 cup cashew milk

1/3 cup parmesan cheese

Sea salt and pepper to taste

Trim thick stems from kale. Steam for 5 minutes.  Chop into bite sized pieces.

In a skillet, melt butter and coconut oil. Sauté onion over low heat for 10 minutes. Add garlic and sauté another 5 minutes. Add kale, cream cheese and cashew milk. Stir gently to melt the sauce. Stir in Parmesan cheese. Add salt and pepper to taste.

Serves 6: 185 calories   7 net g carb

This recipe tastes luxurious. Definitely like it took much more time to prepare than it does. Plus, it keeps very well too. I even took it in my lunch bag to school. Everyone was asking what smelled so divine. I love the way kale doesn't totally wilt to nothing like spinach. Not being the biggest fan of cooked spinach, this is perfect to me. I will bet you like it too.

Plus, check out all the other great recipes featured in the Diner News this month: 

Roasted Delicata and Cranberries

Roasted Garlic and Asiago Cauliflower Whip

Whiskey Glazed Kuri Squash

Brussels with Bacon and Pecans

Cinnamon Roasted Sweet Dumpling Squash

Cauliflower Crown with Pumpkin Cheese Sauce

Maple Ginger Roasted Vegetables with Pecans

Three Cheese Jicama Bake

Frenchy's Green Beans

Roasted Cranberry Brussels Salad

Cranberry Chayote Salad

Old Fashioned Cran-Orange Jello Salad

Coconut Spiced Rum Cake

Cranberry Vinaigrette

So look at all those yummy recipes...and that is not even all of them. Better order a year's subscription of the Diner News so you don't miss out.

http://www.247lowcarbdiner.com/html/newsletter.html

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Roasted Cranberry Brussels Salad

Salads can get boring. But then again, salads are one place where creativity can really shine! This is one that is unique and quite tasty. It is a perfect Thanksgiving salad. Extra special because you can make it early and it won't wilt or get soggy. Plus, it is full of holiday flavor. Cranberries and walnuts. Just don't tell the sprouts haters that those are shredded Brussels as the base green. I will keep the secret. I ate this at school and tested the waters. No one knew quite what it was I was eating. But even at three days old, this salad garnered attention. Our director kept telling me how good it smelled. Not sure if it was the salad or the Garlic Creamed Kale. Maybe a combination of both. You will have to wait for that recipe. It is a part of the Thanksgiving edition of the Diner News. Hold on, it is coming, but I still have a lot of baking to do!

This is a sturdy salad. The shredded Brussels are a little chewy--much more substance than a lettuce leaf. More like a shredded cole slaw. They are not bitter, and the flavor is mild. This dish is really a tribute to the roasted cranberries. Sweet and tart--especially if you choose to make the Cranberry Vinaigrette. The toasted walnuts add the perfect touch too.

Roasted Cranberry Brussels Salad

1 cup cranberries

1 tsp coconut oil

1 tbsp granulated erythritol  / stevia blend

1 lb fresh Brussels Sprouts

1/2 cup toasted walnuts

Cranberry Vinaigrette to taste (recipe below)

Toss cranberries with coconut oil. Bake in a 400 degree oven for 15 minutes. Remove and toss with sweetener. Let cool.

Remove outer leaves of Brussels and trim the ends.  Process with a slicing blade in a food processor.  Lightly toast walnuts and chop coarsely.  In a large bowl, combine cranberries, Brussels,  and walnuts. Arrange on a serving platter or in bowls. Drizzle with vinaigrette.

Serves 6: 

No dressing: 137 cal    6 net g carb

Cranberry Vinaigrette:   215 calories 7 net g carb

Sugarfree Cranberry Vinaigrette

1/2 cup cranberries

1/2 cup water

2 tbsp granulated erythritol / stevia blend

1/3 cup apple cider vinegar

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

2 tbsp MCT oil

In a small saucepan, heat cranberries with water and sweetener. When the berries begin to burst, mash with a spoon. Stir in vinegar, salt and pepper. Transfer to a bullet blender or jar with an immersion blender. Process with olive oil, then with MCT oil.

Serves 6: 78 calories   1 net g carb

 I thought this was beautiful on a white platter rather than a bowl. The contrast in the light greens of the Brussels and the deep jeweled red of the cranberries was pure art. The drizzle of cranberry vinaigrette made such a palette of autumn! Of course, for ease of prep, like say on a busy holiday, this one is sturdy enough to add to small bowls ahead of time, ready to bring out just before the bird. Or whatever.  It is even OK to shredd the Brussels a day or two ahead. Please use a food processor. I want you to still have fingers for the holidays. It is awful being an injured cook on Thanksgiving. Just ask me about the time I scalded my knees when the water from the base of the roaster splashed me. (Yes, the roaster was in the floor. Unconventional place to roast a turkey, but I promise I have a tiny kitchen.)

This month's Diner News is going to be awesome. I bet you will find a new recipe to try out for the upcoming holidays. I always like to add something new to our family food traditions. Do you?

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Pumpkin Recipe Round-Up

This time of year you can never get enough pumpkin! Never that is unless it is those sugary treats that taunt us low carbers from every direction. Forget the lattes, pies, and yes, even Oreos!  I have gathered some of my favorite people in the world--my Low Carbing Among Friends team-- to give you a quick tour of the best pumpkin recipes that will have you celebrating Pumpkin Spice Season. Just as good as the sugary treats, but guaranteed not to add on the pounds or raise your blood sugar!

Let's start with sweet treats. Pumpkin Spice is in the air!

Pumpkin Pies are ever popular. Custard, Chiffon or Cheesecake, start making them now so you can try them all!

 Spiced Pumpkin Swirl Cheesecake from Jennifer Eloff at Splendid Low Carbing

Pumpkin Pie Dessert Pizza  from Stacey at Beauty and the Foodie

 

Sour Cream Pumpkin Cheesecake Bars  another treat from Jennifer Eloff  at Splendid Low Carbing

Pumpkin Chiffon Pie  from Ginny at Ginny's Low Carb Kitchen

Low Carb Pumpkin Praline Pie  from George Stella at Low Carb and Lovin' It

Pumpkin Cheesecake with Pecan-Chia-Flax Crust from Peggy at Buttoni's Low Carb Recipes

  

 Pumpkin Cheese Pie from Jennifer Eloff at Splendid Low Carbing

Move over Pies! Not everything that is sweet and spicy and  "pumpkiny" is a pie.

Pumpkin Fudge Mini Doughnuts  by me! 

Pumpkin Coconut Ice Cream by Peggy at Buttoni's Low Carb Recipes

 

Salted Caramel Pumpkin Cheesecake Shots from the Diner

Pumpkin Coconut Fudge  from here at the Diner

Don't think everything that has pumpkin is sweet. Here are some delicious ways to get your pumpkin without the dessert!

Thai Chicken Pumpkin Soup  from Peggy at Buttoni's Low Carb Recipes

Pumpkin Lasagna from the Diner

Low Carb Pumpkin Bagels  from Stacey at Beauty and the Foodie

Cauliflower with Pumpkin Cheddar Cheese Sauce  a new Diner favorite!

Hearty Pumpkin Soup from Jennifer at Splendid Low Carbing

I love pumpkin so much...there are just too many recipes to list! In fact, this October, the entire issue of the 24/7 Low Carb Diner News is devoted to pumpkin recipes!  Here are some more you can get if you order a year of newsletters. 

 http://www.247lowcarbdiner.com/html/newsletter.html

Pumpkin Muffins with Cream Cheese Frosting with Caramel

Pumpkin Enchiladas

Pumpkin Sloppy Joes on Savory Pumpkin Quickbread

Pumpkin Cheddar Cauliflower Mash

Skinny Pumpkin Spice Latte

Sugarfree Pumpkin Butter

Pumpkin Doughnuts with Maple Glaze

Butterscotch Pumpkin Custard

Pumpkin, Chicken and Mushroom Stew

Pumpkin, Tomato and Bacon Soup

Pumpkin Cheesecake Protein Shake

Now, go get yourself some pumpkin. Get the Diner News here.

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here.