5 Thanksgiving Dishes with Low or No Carbohydrates

Carbohydrates are what poor people eat, if we are trying to celebrate the bountiful harvest, we should be eating rich. Besides, the long-term health problems associated with a diet high in carbohydrates are noted everywhere. Most people are aware of obesity, hypoglycemia, diabetes, all these health conditions which are at least partially associated with diets that are high in carbohydrates as well as rich in sugars. Tooth decay is also associated with the sugary carbs such as white bread, muffins, scones, biscuits, pancakes, waffles, stuffing, pie, even some flavors of croutons - all of which is part of Thanksgiving. The usual sources of carbs for Thanksgiving, which we will need to rework or avoid entirely to have fewer carbs - included stuffing, pie crust, bread and bread pudding, as well as gravy. All of these things contain the easy to preserve and inexpensive food staple called flour. The Pilgrims were travelers, the original Thanksgiving meal was created by recent emigrants from the United Kingdom who brought grain with their ship, who were not entirely used to the new conditions in the United States of America. We have better choices now with foods that the settlers found in the New World, such as cranberries, tomatoes, pumpkins, and pecans. This is not to say that potatoes and corn, native plants and foodstuffs of the North American continent, are not sources of carbs, which they are. Modern agriculture and food storage being what it is, we have these low-carbohydrate foods available to us at a reasonable price, unlike the Puritans, or Pilgrims.

Festive Fruit Trail Mix

1 cup dried cranberries
1/2 cup dried cubed papaya
1 cup dried apple slices or apple rings
1/2 cup golden raisins
1/2 cup raisins

Mix these ingredients together in a bowl, using a spoon or clean hands. Serve with unbreakable square plates or napkins, and water (for the "sippy cup" crowd) or no-sugar seltzer. Some of these seltzers are made in festive flavors, such as lime, cranberry, cherry, strawberry, orange, or kiwi; and this seltzer also removes stains.

Dried cranberries, papaya, apples and raisins mixed together in a dish eliminate the need for so much sugar which is also a carbohydrate. This is a fast and easy snack food to prepare, which is lower in carbs than the traditional party chip.

Stewed Tomatoes

4 thinly sliced cored large tomatoes or 6 thinly sliced cored medium tomatoes
1 tablespoon oil
1 tablespoon fresh oregano, without the stem
Other seasonings to taste, such as salt, pepper, basil

Cook the above ingredients together over low heat, for five to seven minutes, to preserve flavor and texture, then serve. This may also be cooled and served as an Italianate "salsa" dip for vegetable chips, such as zucchini chips or pumpkin chips.

Pumpkin Chips and Cooked Pumpkin Seeds

This recipe is easiest if you prepare the chips in advance, while you are preparing your Halloween Jack O'Lantern. Just scoop out the pumpkin, and reserve the seeds in a large strainer bowl, with the water running slowly to rinse. Hollow out the pumpkin with a strong metal spoon, to avoid cutting your hands, and turn the oven to 250 degrees Fahrenheit. Oil a baking tray, and place the pumpkin seeds on the tray, flat, removing most of the pumpkin fiber. Set the oven timer for 20 minutes, and place the tray of pumpkin seeds into the oven.

Slicing the pumpkin thinly requires either a food processor, a slicer, or caution. Have the Jack O'Lantern material at the next place, and sit down while carefully slicing the thin pumpkin chips. When the timer rings, remove the pumpkin seed tray from the oven, using mitts, and turn the oven to 350 degrees Fahrenheit. Use a spatula to remove the pumpkin seeds from the tray onto a plate or into a dish. Then, add a few drops of oil, and place the pumpkin chips onto the tray. Cook this tray of pumpkin chips (or two trays of chips) for 7 - 10 minutes at 350, then turn off the oven and allow the chips to fully cook while cooling. Use salt and pepper, or traditional pumpkin spices such as allspice, cinnamon, cloves, and ginger to taste.

Zucchini Chips

1 large zucchini or 4 ordinary zucchinis

Slice off the ends of a zucchini, and leave the center to be stuffed. Slice the ends of the zucchini thinly, using a slicer, a food processor, or a cutting board and a knife. Cook these chips as the pumpkin chips would be cooked.

Stuffed Zucchini

Scoop out the seeds from the middle of the zucchinis. Add a stuffing of beans, minced vegetables, and minced fruit.

1 cup four bean salad or beans almondine
1 cup minced apples
1 cup frozen peas and carrots

Brush with butter spread if desired. Bake these in an oven at 350 degrees for one hour.

Beans Almondine (beans with almonds)

4 cups thinly sliced shucked and de-seeded green beans, or 2 cups frozen french cut green beans
(if using the fresh green beans, allow 20 minutes to prepare)
1/4 cup margarine, olive oil spread, or butter
1/4 cup water
1/4 cup thinly sliced almonds
salt and pepper to taste

Cook the above ingredients on low heat for 5 - 7 minutes, or until beans become slightly soft, while stirring. If water completely evaporates, add another tablespoon of water to the dish.

Using a vegetable cooker (sort of a double boiler) with a vegetable steamer gives a home chef room for error in adding the water and keeping this dish at low heat, and eliminates the need for the use of an oil spread.

Place this dish into a serving tray, and sprinkle with 1/4 cup thinly sliced almonds.