I hosted Thanksgiving for 26 out of the 28 years I’ve been married. Last year, I passed the baton to my younger sister. I finally declared (out loud) that I DO NOT LIKE TO COOK. And so I won’t.
Unfortunately, my sister is not a cooking fan either, so we compromised. She would do the heavy lifting…the turkey, the stuffing, the cleanup, etc. Our younger sister would provide the desserts and her specialty, corn souffle, and I would bring two sides and wine. Of course.
Here’s the caveat, whatever I bring needs to be delicious and palatable to my Cuban family. “Don’t bring any of your healthy shit. It’s Thanksgiving,” she warned me.
Which brings me to this post. I searched far and wide for something that could pass as non-healthy, calorie-loaded, but that is precisely the opposite. Something that I could eat and not feel like I’m in a carb coma.
Now, to be honest here. I don’t know if I will make these. I do have every intention of doing so, but I may decide to visit my local Whole Foods and buy something. Either way, the recipes are here for me and for you if you are looking for a non-guilty option for your feast.
Bon Apetit!
Butternut Squash & Cauliflower Casserole (low carb, gluten-free)
Source: All Day I Dream About Food
Ingredients
- 4 cups cubed butternut squash
- 1 large head cauliflower, cut into florets
- 4 cloves garlic
- 1 1/2 cups Parmesan cheese, divided
- 1/4 cup cream
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
Instructions
- In a large pot or vegetable steamer, steam squash, cauliflower, and garlic cloves until tender, 5 to 7 minutes. You may need to do this in batches, depending on the size of your pot.
- Drain vegetables very well in a colander, shaking to remove any excess water, and then transfer half to a food processor. Puree until smooth and transfer to a large bowl, then repeat with remaining vegetables.
- Stir half of the Parmesan, the cream salt, pepper, and dried thyme.
- Preheat oven to 350F. Transfer pureed vegetables to a 3 to 4-quart glass or ceramic baking dish and spread out smoothly. Top with remaining Parmesan and bake for 30 minutes.
- Turn broiler on high and broil 5 minutes to brown topping.
Cauliflower Au Gratin
Source: Taste of Home
Ingredients
- 6 tablespoons butter, cube
- 4 ounces cooked ham (optional)
- 1 to 2 garlic cloves, minced
- 1 head cauliflower, broken into florets
- 1-1/2 cups heavy whipping cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash cayenne pepper
- 1-1/2 cups shredded Swiss cheese
- 2 to 3 tablespoons minced fresh parsley
Instructions
- Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 2 minutes. Add cauliflower and cook just until crisp-tender. Combine cream and flour; stir into a skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer.
- Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.
Skillet-Roasted Bacon Brussels Sprouts With Garlic Parmesan Cream Sauce
Source: Peace Love and Low-carb
Ingredients
FOR THE BRUSSELS SPROUTS
- slices thick-cut bacon
- 1 1/2 lbs Brussels sprouts, cleaned and halved
- 2 tbsp butter or ghee
- 1 tbsp minced onion flakes
FOR THE SAUCE
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- sea salt, to taste
- a generous amount of cracked black pepper
Green Bean Salad With Walnuts, Fennel, and Goat Cheese
Source: Real Simple
Ingredients
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 3/4 teaspoon kosher salt, plus more for the water
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 2 pounds green beans, trimmed
- 1 small fennel bulb, thinly sliced into half-moons (1 1/4 to 1 1/2 cups)
- 3/4 cup walnuts, toasted and coarsely chopped
- 1 4-ounce log fresh goat cheese, crumbled
Instructions
- In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.
- Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you’re ready to assemble the salad.
- In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.
If you try any of these recipes, please let me know. I hope you have a beautiful Thanksgiving.
xoxo