on Thanksgiving. If you can.
We had a Thanksgiving dinner when our son, Sam, was on leave from the Army last Sunday. I was at my art conference and wasn’t getting home until Sunday evening, so Pops was in charge of making the food. Oh boy. It was all yummy, but the poor man……… Lets just say…..How can I be nice here……I love him. Things get a little out of hand when the going gets going. He was so exhausted when it was all said and done. I asked if it was worth it. He said no. But that it was great to have everyone here. But we could have peanut butter and jelly with the same people here, right? And Pops would have been able to enjoy Catch Phrase with us in the living room instead of losing his pretty little head in the kitchen. Is it worth it? (My head is always thinking about stuff like this. ) Why do we make SOO MUCH FOOD? And it’s not only so much food but it is so much heavy, decadent food. Can we cut corners somewhere? I have a new friend who just told me they never have the huge dinner. Never. They do their own thing and don’t think a thing about it. Good for you, Sarah. People time is the most important, right?
In my world???? (What is that?) I wouldn’t cut fat cause I happen to know fat is good for you. Good organic, local fat, that is. I would cut sugars and omit some of the bread/noodle/white potato stuff. I KNOW. I KNOW. Stuffing is SO GOOOOOOODD. Why not eat the stuffing and forget the other starchy things. When you look at a plate of thanksgiving food, really it looks so…well..ugh. With the exception of a tiny section of green beans maybe and a quarter size of red tarty stuff ruining everything around it.
After Thanksgiving…bring to boil the carcass and simmer for two days or more. The longer the better. Pour broth in glass containers 2/3 and freeze for future use for soups, rice, or any good thing. It is the best thing ever.
Below are three recipes for lightening up the sugar.
SWEET POTATO CASSEROLE
Most casseroles call for at least a cup of sugar. This calls for 2 T. We had it and we loved it.
- 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
- 2 large eggs, lightly beaten with a fork
- 3 tablespoons unsalted butter, melted plus more for the preparing the pan
- 2 tablespoons coconut palm sugar unrefined.
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1/4 cup coarsely chopped pecans
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, coconut palm sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
PUMPKIN CAKE BARS WITH CREAM CHEESE ICING
(No flour and small amount of honey as sweetener)
CAKE BARS
1 c. pumpkin puree
1 c. almond butter
1/2 c. raw honey
2 eggs
1 1/2 t baking powder
1/2 t baking soda
1 t. vanilla (pure)
1 t. cinnamon
1/4 t. cloves (optional
pecans or walnuts.
350 degrees. 8 x 8 pan 30 minutes
ICING
2 package cream cheese, softened organic.
1/3 c. honey
2 t. vanilla extract
Mix. Spread.
WALNUT CHOCOLATE CHUNK ICE CREAM
(No sugar added. Dairy free)
This is really good. But if not eaten day of, it gets really hard in freezer but still tastes good.
1 13 oz. can of full fat organic coconut milk
1/4 c. chopped walnuts.(soaked and dried if possible)
2 ripe bananas, mashed
Pinch of salt
1/4 c. finely chopped dark chocolate.
10 drops of stevia
splash of vanilla
Heat coconut milk until smooth. Stir in walnuts, banana, salt vanilla. Pour into glass container and cool. Add chocolate and stevia. Freeze, stirring occasionally.
I pray safe travels, loving family time, and relaxed digestive state for all.
God bless,
Karen
The Shieling 