Menus Low In Carbohydrate For Holiday Dinners and Parties by Ms Judy Barnes Baker | Low-Carb Menus For Holidays and Parties | Forums

Post edited 1:50 pm – December 21, 2011 by Robert K. Su MD

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HOLIDAY MENUS FROM:

NOURISHED;

A Cookbook for Health, Weight Loss, and Metabolic Balance

by Judy Barnes Baker

 

MENU I

 

Stuffed Celery (p.202)

1 net carb

 

Roast Turkey with Brown Sauce (p.248)

Turkey, 0 net carbs; Gravy, 0.8 net carbs

 

Turkey Dressing

3.7 net carbs

 

Cauliflower with Herbed Cheese Sauce

1.7 net carbs

 

Cranberry Sauce

2.6 net carbs

 

Fennel Citrus Salad

2.3 net carbs

 

Pumpkin Pie with Whipped Cream

Pie, 6.8 net carbs; Whipped cream, 0.4 net carbs

 

Menu total: 19.3 net carbs

~~~

 

 

MENU II

 

Pumpkin Soup with Parmesan Almond Crisps(p. 304)

Soup, 5.5 net carbs; 2 crisps, 0.4 net carbs

 

Standing Beef Rib Roast With Brown Sauce (p. 260)

0.8 net carbs

 

Faux Duchess Potatoes (p.282)

2.2 net carbs

 

Cranberry Jelly Mold (p. 262)

1.4 net carbs

 

Steamed Broccoli with Browned Butter Sauce (p. 263)

Broccoli, 1.4 net carbs, Butter sauce, 0.4 net carbs

 

Christmas Pudding, Cranberry Syrup, and Custard Sauce (p. 264)

Pudding and syrup: 5.7 net carbs; Custard Sauce: 0.8 net carbs

 

Menu total 19.4 net carbs

 

~~~

NEW YEARS'S DAY, MENU III

 

Baked Ham (p. 214)

0 net carbs

 

Bavarian Sauerkraut (p. 216)

1.5 net carbs

 

Home Fries (p. 218)

7.8 net carbs

 

Cheddar Biscuits (p. 120)

2.2 net carbs

 

Baked Custards (221)

2.7 net carbs

 

Menu total: 14.2 net carbs

 

~~~

 

NEW YEARS'S EVE SUPPER MENU IV

 

Creme Fraiche and Caviar (p. 297)

3 pieces, 1.5 net carbs

 

Oyster Bisque (p. 269)

7.3 net carbs

 

Cheese Puffs (p.70)

0.3 carbs for 4 small puffs

 

Mixed Green Salad with Red Wine Vinaigrette (p. 300)

1.4 net carbs

 

Cheese Platter(p. 270)

Carb count will vary with choices.

 

Candied Fennel Tart (p. 272)

5.5 net carbs

 

Menu total: 14.5 net carbs, plus cheese platter

 

~~

 

 

 

SAMPLE RECIPES FROM NOURISHED

 

Herb Roasted Olives

 

An Amuse Bouche is a flavorful, bite-sized appetizer that “entertains the mouth” as it awaits the main event. Set out dishes of assorted olives and nuts, and no one will complain, but roasting the olives makes them slightly chewy and concentrates the flavors in a way that is guaranteed to keep your bouche amused. Serve them solo with skewers for spearing or with Barley Rusks, p. 237, or Almond Crisps, p. 304.

 

1 cup (4 ounces) pitted black olives

1 cup (4 ounces) pitted Kalamata olives

1 cup (4 ounces) green olives, stuffed with garlic, almonds, or pimento

8 to 10 whole garlic cloves (1 ounce total), peeled

1 tablespoon Herbes de Provence, see p. 158

¼ cup olive oil

 

Add after baking :

¼ teaspoon freshly ground black pepper

1 teaspoon freshly grated lemon zest

Sprigs of fresh rosemary and/or thyme for garnish, optional

 

Preheat oven to 425º F.

 

Drain olives and place on a small, rimmed baking sheet with the garlic, Herbes de Provence, and olive oil. Toss together until well mixed. Bake for about 20 to 25 minutes, or until olives are sizzling and garlic is starting to brown, stirring after first 10 minutes. Cool on pan until just warm. Transfer to a bowl, grind fresh black pepper and grate fresh lemon zest over olives and toss. Garnish with sprigs of herbs, if desired. Serve warm or at room temperature.

 

Makes 8 servings .

Per serving—Net carbohydrate: 1.8 grams; Protein: 0.5 grams; Fiber: 1.1 grams; Fat: 10.5 grams; Calories: 103

Total weight: 10 ounces or 284 grams

Weight per serving: 1¼ ounce or 36 grams

Preparation time: 10 active; 30 to 35 minutes total

 

Ginger Pumpkin Puree

A delightful side dish for ham, pork, or poultry.

 

16 ounces cooked, pureed pumpkin or 1 can (some contain only 14½ or

15 ounces, but the difference is negligible)

6 ounces coconut milk or 1 small can (some contain only 5.6 ounces, also

            a negligible difference)

2 tablespoons butter, melted

Sugar substitute equal to ¼ cup sugar

1 teaspoon black strap molasses, brown sugar substitute, or yacon syrup

2½ teaspoons ground ginger

¼ teaspoon salt or to taste

Dash of black pepper or to taste

1 egg, beaten with a fork, optional (for thicker consistency)

 

Mix pumpkin with coconut milk, butter, sweeteners, and

ginger. Season with salt and pepper. Stir in beaten egg, if

using. Place in a medium saucepan and set over low heat.

Cook, stirring, until heated through and thickened, about

5 minutes. Serve hot as a side dish, with additional butter.

 

Makes 2 and 2/3 cups or 5 servings of slightly more than ½ cup .

Per serving—Net carbohydrate: 7.1 grams; Protein: 1.6 grams; Fiber: 2.7 grams; Fat: 9.9 grams; Calories: 133

Total weight: 1 pound 67/8 ounces or 648 grams

Weight per serving: 4.6 ounces or 130 grams

Preparation time: 15 minutes active

 

Recipe above from Nourished

 

Pumpkin Pie

Partially cooking the filling before putting it in the shell is the

secret to this rich, creamy pumpkin pie.

 

9-inch Almond Pie Crust, p. 168

2 large eggs

1½ cups half-and-half (or use ¾ cup cream plus ¾ cup Calorie Countdown,

            LC Foods low carb milk, or “Milk” recipe, p. 14)

1 teaspoon vanilla extract

15 ounces (1 can) canned pumpkin or about 2 cups pumpkin purée

Sugar substitute equal to ½ cup plus 3 tablespoons sugar

2 tablespoons Brown Sugar Replacement, such as Diabetisweet or LC Sweet Brown

¼ teaspoon salt

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

1/8 teaspoon ground cloves

 

Preheat oven to 400º F. Place a baking sheet on lowest

oven rack.

 

Whisk eggs, half and half, and vanilla together in a medium

bowl and set aside. Combine pumpkin puree, sugar substitute,

salt, and spices in a large, heavy saucepan. Set over medium heat, stirring occasionally, until it starts to simmer, which will take about 5 minutes. (Mixture will splutter and spit, so use a deep pan or a splatter shield.) Continue to stir and simmer for 10 minutes until thickened. Remove pan from heat and whisk in egg mixture until smooth. Press out any lumps or strain if necessary. Pour filling into warm pre-baked pie shell. Use pie crust shields or foil to protect edges from over-browning. Set pie on preheated

baking sheet in 400º  F oven. Bake for 10 minutes. Reduce heat to 300o F and continue to bake until edges of filling are set but it is still wobbly in the center, about 20 to 35 minutes longer. An instant-read thermometer inserted

near the center should register 175º. Set pie on a rack and let cool for 2 to 3 hours until room temperature. Refrigerate pie when cool. Garnish with Whipped Cream, p. 312.

 

Makes 8 servings .

Per serving (for filling and crust): Net carbohydrate: 6.8 grams; Protein: 7.3 grams; Fiber 3.8 grams; Fat 18.3 grams; Calories: 225 Total weight: 1 pound 102/3 ounces or 752 grams

Weight per serving: 31/3 ounces or 94 grams

Preparation time: 25 minutes active; 55 minutes total

 

Recipe above from Nourished

Recipe below is from Carb Wars; Sugar is the New Fat,

by Judy Barnes Baker

 

Fruit and Nut Compote

This is a wonderful tart-sweet accompaniment to poultry, ham, or pork, and it can also be served with desserts.

 

1¼ cups granular Splenda or equivalent in preferred sweetener

¾ cup water

½ pound kumquats, seeded and cut into ¼-inch slices

½ pound fresh or frozen cranberries

1 teaspoon fresh ginger, peeled and chopped

½ cup pistachios, shelled

 

Stir the Splenda into the water in a saucepan. Add the kumquats

and bring to a boil. Lower the heat and simmer until the syrup is

thickened, about 10 minutes. Cool, and then remove the kumquats

with a slotted spoon. Bring the syrup to a boil and add the

cranberries. Lower the heat and simmer until the cranberries pop.

Return the kumquats to the mixture and add the ginger. Stir in the

pistachios just before serving.

 

Makes about 4 cups. Serving size: ¼ cup

PER SERVING: Total Carb: 4.9g; Fiber: 0.9g; Net Carb: 4.0g

 

Recipe above from Carb Wars; Sugar is the New Fat

Link for Ms. Baker’s website

http://www.carbwarscookbook.com.