Picture
Supper was delicious. The cornish hens turned out beautifully. After rinsing and patting them dry, I rubbed the skins with butter, then roasted them in a covered roasting pan in a 350° oven for an hour. While that was roasting I peeled and cut into chunks 2 rutabagas and diced half of a large onion, and set them all to boiling in heavily salted water, then covered, lowered the heat to left them to finish cooking.

I'd made the oopsies earlier in the day, but I made the pumpkin cheesecake dessert next. It was quite simple. 1 sm. can of pumpkin, 2c heavy whipping cream, 1 box of SF cheesecake pudding mix, 1/4c Diabetisweet brown sugar sub, ½c cold water,and hefty shakes of cinnamon and allspice. (Where did my nutmeg go???) Whipped it all at high speed until light and fluffy, then put it into a serving bowl and refrigerated it.

30 minutes before dinnertime I uncovered the hens and turned the oven temp up to 375°.

15 minutes before dinnertime I started heating the frozen whole green beans in a small frying pan with some olive oil and sea salt over medium heat, stirring occasionally while I set the table. Then I opened the can of jellied cranberry sauce (my one guilty pleasure today, I love the stuff!) and sliced it, mashed the rutabaga/onions with salt, pepper, and butter and moved them to a serving bowl; moved the green beans to a serving bowl and added a little butter on top, and put the now-golden hens on a serving platter from my childhood. A few of the oopsies were already on the table.

The photo above is our low carb (except for the cranberry sauce!) Thanksgiving dinner, plus the little dish of pure butter (and my mom's crossword books and tissues that she takes everywhere with her). For the 3 of us I felt no need to make a dozen dishes, and in fact this was plenty, and we have leftovers for tomorrow!


The dessert, served with freshly-whipped cream (to which I just added a splash of vanilla and a little Altern (Walmart's sucralose brand), since the dessert was already plenty sweet enough, and this is the result.

I have much for which to thankful, not only on Thanksgiving but every minute of every day of my blessed life. But to spend the day with the people I love, and to offer the food that I create for them with my own two hands, is what really makes the day special for me!

 
 
Picture
Made a buttercup squash tonight, just sliced in half, seeded, and roasted, nothing special. Planned to have it with our pork steaks, but the timing wasn't exactly right so we ate the steaks (they were HUGE) alone.

After supper I scooped the squash out into my mixing bowl and started mashing it up with the KitchenAid. Thought I'd add some butter, cinnamon (great for blood sugar control!), and DiabetiSweet brown sugar sub. Hmmm, thought I, it looks almost creamy...maybe it can be dessert. So I added a generous scoop (1/2c or so) of full-fat ricotta to cream it up a bit, then some ground cloves, since I was out of pumpkin pie spice and nutmeg both (how could that happen??)...some SF vanilla syrup...a little xylitol (because a combination of sweeteners always tastes better)...and finally some heavy cream (1/4c-ish). Then I combined it and turned the mixer on high until it got almost fluffy - certainly much lighter.

This is DEFINITELY a keeper recipe. Made enough for 4 generous servings. I don't know the carb count but the carbiest part of it was the squash. Next time I'll try it with that can of pumpkin that's been sitting in the cupboard since last Thanksgiving.