Thanksgiing is almost here

[ICNDonna]

I can't believe that 2014 is rapidly coming to a close. And with Thanksgiving is coming this week, I thought I might offer some suggestions for enjoying eating without bringing on a flare.

1. If you're sensitive to turkey, Cornish hens make lovely festive meal --- and they can be stuffed with rice or a simple stuffing mix. If onions are a problem for you, finely chopped leeks make a good substitute; add some celery and chicken broth, stir and stuff.

2. To serve, you could arrange the hens on a large platter with some spinach leaves around the edges. It really makes an attractive table.

3. Blueberries can be a good substitute for cranberries. Just add sugar, a little cinnamon, and cloves --- boil for just a few minutes, drain most of the liquid off, chill and serve. (If cinnamon or cloves are a problem, you could set some aside for yourself before adding them to the blueberries.

I'd like to see other suggestions for the holidays.

I hope this one will be a happy time for all of you.

Donna

[Julie B]

Re: Thanksgiing is almost here

I love this idea! Thanks Donna! I am preparing a lot of the food tomorrow so that Thursday isn't so busy. We keep it pretty simple here. Turkey, potatoes, squash, stuffing, etc are all made from scratch. :-)

[joannharllee]

Re: Thanksgiing is almost here

Thanksgiving is pretty depressing for me. Being allergic to dairy takes all the fun out of it. I am making some things this year with coconut milk, but the mashed potatoes, sweat potato casserole and pumpkin pie just does not taste the same. Oh well. At least I feel better and I know what causes my bladder to scream. Happy Thanksgiving everyone!

[Bladderella]

Re: Thanksgiing is almost here

There are recipes for mashed potatoes and sweet potatoes that don't use dairy ingredients or milk substitutes, i.e., coconut milk. The ones below got a 5-star rating and are from the Food Network. Have you ever tried them?


Garlic Mashed Potatoes

Ingredients
1 1/4 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces
4 large cloves garlic, peeled and quartered
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Directions

This mash owes its luxurious texture to the natural creaminess of Yukon gold potatoes and a touch of olive oil. At first glance 4 cloves of garlic may seem like a lot, but the garlic mellows as it steams with the potatoes so when they are mashed together you get just the right garlic infusion.

Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.

Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth.

Per Serving:

Calories 170; Total Fat 4 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.5 g) ; Protein 4 g; Carb 31 g; Fiber 3 g; Cholesterol 0 mg; Sodium 310 mg

Excellent source of: Vitamin B6, Vitamin C, Potassium
Good source of: Fiber, Niacin, Folate, Magnesium, Manganese, Phosphorus

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Roasted Sweet Potatoes with Honey and Cinnamon

Ingredients
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper


Directions

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

[joannharllee]

Re: Thanksgiing is almost here

Bladderella, Thanks, I will give them a try. Looks great. I do use a lot of olive oil in cooking. I am just in a funk because I love all the traditional Thanksgiving food. I will be at my sister's tomorrow and I am having to take all my own food--I will not be able to eat any of the foods anyone else cooks (they all use tons of butter, etc). No one will eat any of the foods I cook except me (they say my food is all vegan, which is not true as I eat meat). Oh well, my cholesterol and blood pressure is a lot lower. And I have lost tons of weight, maybe too much Jo Ann.

[Bladderella]

Re: Thanksgiing is almost here

Bladderella, Thanks, I will give them a try. Looks great. I do use a lot of olive oil in cooking. I am just in a funk because I love all the traditional Thanksgiving food. I will be at my sister's tomorrow and I am having to take all my own food--I will not be able to eat any of the foods anyone else cooks (they all use tons of butter, etc). No one will eat any of the foods I cook except me (they say my food is all vegan, which is not true as I eat meat). Oh well, my cholesterol and blood pressure is a lot lower. And I have lost tons of weight, maybe too much Jo Ann.

I know it's not the same thing as going someplace and being able to eat whatever food is there without a care in the world, but at least you know you'll be eating food that you know is safe for YOU. I went to a surprise birthday party for my daughter last week given by her fiancé and future sister-in-law. I figured surely there would be one thing there that I could eat. Well... there wasn't. There were all sorts of dips, chips, cupcakes, appetizers, soda and beer, but not one thing there was IC-friendly. I walked in with my ever-present mug of water and that's what I had all night. I tried not to think about food and just enjoy everyone's company, but I gotta tell ya... I couldn't wait to get home so I could finally eat something.

Those are not IC recipes, per se that I posted. They're for anybody. You could prepare one of those recipes and take to the family dinner and just tell them you saw them on the Food Network and you thought you'd make some for everybody. That way maybe they won't view it as weird or anything. I think they both sound delicious.

Are you able to handle organic butter or does it have to be no butter at all, organic or not?

[DaffyDills]

Re: Thanksgiing is almost here

joannharllee ... can you tolerate ghee? I've made it myself and also see it in the stores. Just be sure to read ingredients to avoid flavorings. Ghee is butter that is cooked to remove the milk solids from it ... it has a great flavor and if you can use it I think it will open up some recipes for you. Here's a do it yourself page that explains the process: http://blog.diynetwork.com/maderemad...-ghee-at-home/

[joannharllee]

Re: Thanksgiing is almost here

Bladderella, i definitely know the feeling about going somewhere and not being able to eat anything. I have learned to eat before I go to a party and I always carry something in my purse I know I can eat in case I get stuck somewhere with no food. I have a regular allergy to dairy (not lactose intolerance). It started with terrible bladder pain and burning, then I started having stomach issues and breaking out in hives. I was diagnosed by the skin prick test ( my whole arm swelled up). My allergy doctor says absolutely no dairy of any kind. He is afraid I will go into anaphylactic shock ( I have to carry an epi pen). Sp no butter of any kind, including organic.

DaffyDilis, I have never heard of ghee but if it is made from cows milk, I probably cannot have it, I will have to ask my doctor. I am thinking of being tested for goat's milk, but the doctor says I will probably be allergic to goat's milk also.

Thanks for all the ideas and Happy Thanksgiving. Jo Ann

[ICNDonna]

Re: Thanksgiing is almost here

I make mashed potatoes by cooking them until they almost fall apart, then drain and whip them with my mixer until they are fluffy. I don't like to add milk or butter to mine. Sweet potatoes I add brown sugar and cinnamon, cover and bake; when done add tiny marshmallows and bake just until they turn crusty and brown. I'm hungry already!

Donna