Free Low Carb for the Holidays by Sharon Wertz Page B

sucralose)
     
    Put all ingredients into a sauce pan and bring to a
boil. Simmer 10 minutes.
     
    Cool or serve hot.
     
    This makes 2 pints at 18g carbs per pint, a little
over 1g carbs per 2 tbsp serving if made with liquid sucralose.
     
    You can add a little grated orange peel, orange
extract, or Torani or DaVinci orange syrup and a sprinkle of cloves
and cinnamon to make a spiced cranberry-orange relish.

     

Mashed Fauxtatoes
     
    1 head cauliflower
    2 tbsp cream
    2 tbsp butter
    1 tsp chicken bullion
    Pepper to taste
     
    Cut up one head of cauliflower and steam or microwave
until tender. Do not boil in water, or your “potatoes” will be too
runny. Steam about 10 minutes or until the cauliflower is very
tender. Put into a colander and press with a paper towel to remove
any excess moisture.
     
    Using a food processor or stick blender, blend the
cauliflower until it is smooth, adding the cream, butter, chicken
bullion, and pepper. Serve with gravy or pan juices.
     
    For garlic fauxtatoes, add a couple of large cloves
of garlic to the cauliflower before you steam it. Mash with the
cauliflower.
     
    Depending on the size of your head of cauliflower,
this makes 4 to 6 cups of mashed cauliflower at 1g carbs per
cup.
     
    Note: If, after you puree the cauliflower, it is too
runny, add a tablespoon of psyllium husk or a quarter teaspoon of
glucomannan powder and blend it in. It will firm up the “potatoes”
without affecting taste or texture.

Turkey gravy
     
    Note: Don’t try to make a roux with
Carbquik. It becomes gritty if cooked in fat.
     
    Pan drippings from the turkey
    (If you don’t have pan drippings, use 1 tbsp
oil or melted butter and 2 tsp dry chicken stock concentrate or
bouillon.)
    2 cups unsalted chicken or turkey broth
    1/4 cup Carbquik
     
    Put half the broth in a jar and add the
Carbquik and shake it well.
     
    Put the rest of the broth and the drippings
in a skillet and add the chicken broth concentrate. Over medium
heat, stir in the flour mix and stir until thickened. Makes 2 cups.
Reheats well.
     
    Makes 8 quarter-cup servings at 1/2g carb per
serving.
     
    Note: If it is still not thick enough, shake
a little konjac (glucomannan) powder on and stir it in. (I keep a
little in a shaker by the stove for thickening.) IT ONLY TAKES A
LITTLE. Shake a tiny bit at a time...maybe 1/8 tsp. This stuff
REALLY thickens

Faux Candied Sweet Potatoes
     
    1 15oz can of pumpkin
    1/4 cup sugar free pancake syrup
    1/4 cup Torani or DaVinci caramel syrup
    2 tbsp butter
    1/4 cup polydextrose
    1 tbsp cinnamon
    12 low carb sugar free marshmallows cut in
quarters
     
    Mix together pumpkin, syrup, molasses, butter,
polydextrose, and cinnamon in a microwave safe bowl. Microwave on
high for one minute. Stir, and microwave two more minutes.
     
    Pour into a 1 1/2 quart casserole and top with the
marshmallows. Bake in a 450 degree oven until marshmallows are
melted and lightly browned.
     
    Makes 6 half cup servings at 4g carbs each.

HOLIDAY BREADS
Cranberry Orange Muffins
     
    2 cups Carbquik
    2 eggs
    2 tbsp avocado oil
    1/4 cup flax meal
    1/4 cup nut meal (usually pecan or almond)
    Artificial sweetener equivalent to 1 cup sugar
    2 scoops of vanilla whey protein powder
    1/2 tsp orange extract
    1/4 cup Torani or DaVinci orange syrup, or 1 single
serve packet of sugar free orange drink mix plus 1/4 cup water.
    The grated zest from one orange
    2 tbsp orange juice (optional)
    1 cup of frozen, fresh, or home dried cranberries
that have been soaked in a mixture of sucralose and water for a
while, (then use the sucralose water for some of the liquid in the
muffin mix).
     
    (Don't use commercial “craisins” because they are
loaded with sugar.)
     
    Preheat oven to 375 degrees.
     
    In a large bowl, mix all the ingredients. Add the
sweetened water from the cranberries and enough additional water to
make a stiff batter, spoon into muffin cups, and bake at 375 for
15-20 minutes.
     
    Makes12 muffins, 2.5g carbs each if made