Tag Archive for thanksgiving

Happy Thanksgiving! Gravy Anyone?

Happy Thanksgiving!  I hope you are with those that you love this year.  It is one of my favorite holidays for so many reasons: family, friends, cooking, eating, games, and time to thank God for all of our precious and often overlooked gifts in life!  We are all so blessed in countless ways!

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How do we do this time of year?  It is a production!  Lots of food, lots of prep, and LOTS of modification on my part.  The menu is planned, I know what I am taking (both by request, and by Keto necessity).  I just panicked though, when I realized I didn’t have a plan for the gravy!  What to do?  I have been researching, and I have two ideas for you folks!

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If you are doing the turkey, this is the preferred method:

Use your pan drippings!  Do NOT use flour.  Instead use Xanthan Gum.  Just add a little at a time until it had reached the thickness of a roux.  Whisk quickly.  This is the one I use:
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This will act as your thickener and then you can add broth, wine, butter, you choose slowly, all while whisking.  Add a few herbs, whisk, and you should have a traditional gravy.

 

I, however, am not doing the turkey and will prepare the gravy at home because we have all heard the saying, “Too many cooks in the kitchen”.  There is so much going on already, and it’s not my kitchen, so I am modifying!  Now, I haven’t tried this, so if you are just looking at this after Turkey Day, this would be a go-to for the leftovers, and I will definitely let you know if it doesn’t work.

  1. Sauté an onion and a few cloves of garlic in LOTS of butter – a whole block of Kerry Gold will do.  Keep sautéing until the onions are very limp.
  2. Next, add your herbs: I like fresh rosemary, thyme, parsley, and a bay leaf.  Salt and pepper to taste.
  3. Now add stock, preferable homemade chicken or bone broth.  You can add a bit of white wine too.  Simmer over medium low heat until mixture is reduced.
  4. Transfer to a food processor, and process until you have a smooth gravy texture.
  5. If it still needs thickening, add a touch of Xanthan Gum and you should have a delicious flavorful gravy!

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I’m  keeping my fingers crossed because I really like gravy on my turkey!

 

So what else am I making?  That has been the question of the week.

Everything I am taking is listed on this blog except for the veggie tray!

I am taking:

Cauliflower Mashed Potatoes with garlic and cream cheese

Bacon Brussel Sprouts

A vegetable tray with cilantro dip, ranch dip and spinach dip

Pumpkin Muffins that I have modified into cupcakes by adding cream cheese frosting to the top.

Pumpkin Pie with Whipping Cream

Kerry Gold and Pink Himalayan salt

 

We will enjoy the turkey, salad, squash and other veggies that other family members are preparing as well.  Needless to say, we will have full bellies, full hearts, and count our many blessings!

God bless each of you, and have a safe, happy and very healthy Thanksgiving!

 

Make a Pie and Eat it too!

24304 Betty Crocker's Guide to Your First Thanksgiving

We are on the countdown to Thanksgiving!

Wow!  I don’t know about you, but it really snuck up on me this year.

The Thanksgiving menu is not too tough on Ketoers for the most part.  We can have turkey, brussel sprouts, swap the potatoes for cauliflower mashed potatoes, and the list goes on.  What to do about dessert though?

I have great news!  I have perfected the Keto Pumpkin Pie!  It is as simple as following the Libby’s recipe on the back of the pumpkin can.  My grandmother (who was a wonderful cook) always said to go with the recipe on the back of the can.  Why mess with a good thing that professionals have spent endless hours perfecting?

I stick with my basic almond flour and butter crust, and it is Keto perfection for a Thanksgiving treat!  Make it even better with Keto whipped cream!  Yum!!!!

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Keto Pumpkin Pie

Crust:

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1 1/2 cups almond flour

3 TBSP melted butter

3 TBSP Swerve Granular

1/4 tsp salt

Melt the butter in a glass pie pan in the microwave.

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Combine all your dry ingredients in a bowl and then add to the butter.

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Mix with your hands directly in the pie dish forming a crust up the sides.

 

 

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Place in a preheated 350 degree oven for 8 minutes.  Remove and set aside.

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Now for a Modified Libby’s Pie Filling:

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1 Cup Swerve granular

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 can (15 oz) Libby’s 100% Pure Pumpkin

1 can (12 fl oz) Carnation Evaporated Milk

Mix your Swerve and spices in a small bowl.

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In a separate bowl, beat your eggs.  Then add your pumpkin and mix well.

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Finally add your dry ingredients while whisking and then add your evaporated milk.

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Once all your ingredients are combined well, add to your pie shell.

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Bake at 425 degrees for 15 minutes.  Reduce temperature to 350 degrees and continue baking for 40 to 50 minutes.

Let cool for a few hours before serving or chilling.

Top with whipped cream, and serve warm or cold.

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She gobbled this huge piece down in no time!  It was delicious!

Enjoy!