Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Game On – 2014 Junior Olympics April 10, 2014

Filed under: Activity,and Misc.,Fun Stuff — Low Carb Jabberwockey @ 5:23 am
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Fencing Junior Olympics, Portland OR.

The kiddo qualified for foil and epee Junior Olympics, and what a tremendous coincidence that they were held locally here in Portland, Oregon this year.   This is one of my favorite pics from the weekend.  She had broken her arm snowboarding a few weeks earlier, and we were SO happy her doctor cleared her to participate.

 

 

Low Carb Zucchini Pizza Casserole April 9, 2014

Filed under: Side Dishes — Low Carb Jabberwockey @ 3:57 pm
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Low Carb Zucchini Pizza

Fat 12.53g | Net Carbs 11.05g | Protein 10.67g | Cal 198

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Having that crave for pizza, but want to avoid the crust?  Stifle that urge to order out!  Prep time was about 10 minutes, cook time about 15.  I served it as a side with my Roasted Chicken Thighs

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Zucchini Pizza Casserole

5 zucchini squash, diced large
1 lb mushrooms, sliced
1 onion, diced
1 Tbsp olive oil
1 15 oz can large olives
1 jar (14 oz) pizza sauce
2 cups mozzarella cheese, shredded

Add squash to 9×13 inch pan.  Sautee onions and mushrooms in olive oil, and add to pan. Rather than slicing the olives I just chunk them with my fingers to break them up directly into the pan.  You can buy pre sliced (I find them too expensive).

Mix all the veggies, and add the entire jar of pizza sauce, stir to mix.  Layer cheese over the top.

Cook uncovered at 375 F for 10-12 minutes, or until cheese is bubbly.  I cooked mine for 15 minutes which overdid the cheese a bit, but it still tasted absolutely delicious.

Low Carb Zucchini Pizza.

Low Carb Zucchini Pizza

 

 

Crockpot Meat Sauce January 20, 2014

Crockpot Meat Sauce.

The crockpot comes out when the schedule gets CRAZY!  As I have mentioned before, the crockpot causes the ingredients to give up far more liquid than when cooked over the stovetop, so I adapted my Meat Sauce recipe ( http://locarbjabberwockey.wordpress.com/2013/02/03/what-low-carb-spaghetti/) , and it turned out awesome. Prep the night before, store in fridge, and just plug it in before you leave for work . When you walk in the door, you’ll be greeted with the fabulous smell, and just need to prep noodles for the fam and veggies for yourself.  If you are a truly sneaky parent, you can hide a bit of sauteed/julienned zucchini ontop of the noodles, and smother it in sauce.  I don’t think my kid actually noticed.

Crockpot Meat Sauce

2 lb. ground beef
2 onions, sliced
2 lb. mushrooms, sliced
2 fifteen oz. cans diced tomatoes
1 six oz.can tomato paste
2 cans medium black olives (12 oz. drained)
2 Tbsp. dried basil
1 tsp. Italian seasoning
1 tsp. Kosher salt
1/2 tsp. cracked black pepper

Prep: Drain olives, and break them up by squeezing them (or you can buy pre sliced). Take small little chunks of the beef and squeeze into bite sized pieces.  This will help hold them together during cooking.

Layer onions, mushrooms, tomatoes, tomato paste, olives, meat, and seasonings into the slow cooker. Cook on low for 8 hours or high for four. Give the sauce a good stir and let bubble for a couple more minutes before serving (just enough time to prep veggies and noodles).

Serve over noodles for the family, julienned sauteed zuchinni, or spaghetti squash for the low carb’ers. Leftovers pack very nicely for the kid’s lunches, and can be frozen.

Crockpot Meat Sauce.

Crockpot Meat Sauce.

Crockpot Meat Sauce

 

Crockpot Chicken Cacciatore January 10, 2014

Filed under: Crockpot,Dinner — Low Carb Jabberwockey @ 8:01 pm
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Crockpot / Slowcooker Cacciatore

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I recently adapted one of my favorite recipes ( Stovetop Chicken Cacciatore ) for the crockpot.  Why adapt ?  I find with the slow cooker that veggies “give up” far more liquid in the crockpot, and that chicken breast seems to dry out.  I reduced the amount of tomatoes, and swapped out the breast for bone in (skin on) thighs which contribute to the very flavorful sauce.   You can remove the skin if you want, it’s tasty either way.  This can be prepped the night before, and plugged in before you leave for work.

Crockpot Chicken Cacciatore

6 Chicken Thighs (Bone in !)
2 Tbsp Flour
1 Tbsp olive oil
1 lb. mushrooms, sliced
1 medium onion, sliced
15 oz can of diced tomatoes
2 Tbsp tomato paste
3 cloves garlic diced
1/2 cup white wine
1 tsp allspice
1/2 tsp crumbled thyme leaves
3/4 tsp Kosher salt
1/2 tsp cracked black pepper
2 large bay leaves
3 large zucchinis, julienned + 1 Tbsp olive oil  *or* noodles/rice

Lay chicken flat on a plate, sprinkle half the flour over the top, Turn pieces over and do the same for the other side.   Heat the oil in a large non-stick pan over medium-high heat.  Add chicken to the pan, and brown both sides.  Remember the goal is just to brown (not cook!).

While chicken is browning, add mushrooms, onions, tomatoes, tomato paste, garlic, white wine to the slow cooker.  Sprinkle with allspice, thyme, salt, and pepper.  Add bay leaves.

Layer the chicken over the top of the veggies, cover, and cook on high for 4 hours, or low for 8 hours.

For the “Noodles” I julienned 3 large zucchinis, and sauteed over high heat in a little olive oil for a minute or two.  You can cook up a batch of real noodles (my kiddo likes penne) or rice for the rest of the family if they are not low carbing with you.

Crockpot/slowcooker chicken cacciatore.

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Crockpot Cacciatore

 

“Perfect Every Time” Chicken Gravy December 27, 2013

Perfect Gravy.

Gravy used to be such a mystery for me….sometimes it would turn out, sometimes it wouldn’t (yes – LUMPS).  There is one simple trick that I learned – equal parts fat to flour.  That’s IT.  Why did it take me years to figure that out ?

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Our Christmas Dinner was as simple as it gets.  I prepped the veggies and chicken in advance (recipe here: http://locarbjabberwockey.wordpress.com/?s=christmas ) and just put the entire roasting pan in the fridge.  After all, we REALLY needed to see “The Desolation of Smaug” and wouldn’t be getting back home until about 5:30 pm.  The instant I walked in the door, I turned on the oven and popped the chicken/veggies in for about an hour and 15 minutes.

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I removed the veggies and chicken and put the pan directly on the stove (medium heat).  Leave all those burnt bits in there – they help create a super  rich, dark gravy!  There was about 1 tablespoon of chicken fat in the pan, so I added 1 tablespoon of butter.

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Perfect Gravy.

Since I had 2 tablespoons of fat, I added 2 tablespoons of flour, stirred it in, and let it cook for about two minutes.

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Perfect Gravy.

Now it’s just a matter of adding in some chicken broth (today it was from a can).  Moderation is what’s important here… I first poured in half a can and stirred until combined.  It immediately thickened, and I gradually added another can of broth.  But remember !  Don’t pour with too heavy a hand – it’s always easier to add more than to re-thicken it !  Each time you add more liquid, allow it to cook for a minute or two to see if it will thicken any more.

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Once the gravy is thickened, give it a taste.  I did not need to add ANY seasonings.  There was enough residual salt from the canned broth,butter and drippings and it was PERFECT.

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“Perfect Every Time” Chicken Gravy

1 Tbsp Chicen drippings
1 Tbsp butter
2 Tbsp Flour
22 ounces (one and a half cans) chicken broth
Salt and pepper to taste

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Melt butter with chicken drippings over medium heat.  Add flour, and stir for about 2 minutes.  Gradually add the broth until gravy thickens.  You may need less (or more!) broth depending on how thick you like the gravy.

Season to taste.

Perfect Gravy.

Perfect Gravy

 

Buffalo: It’s What’s For Dinner (Pepperjack Pesto Burgers) December 23, 2013

Buffalo Burgers.

The hubs is an avid gardener and routinely gives garden treats to our neighbors… After a recent butternut squash giveaway, he came back home with some ground buffalo.  I wasn’t sure what buffalo tastes like, and was considering a lasagna (I was concerned that it might be “gamey”).  After consulting with my 13 year old Sous Chef, we opted for burgers instead.

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We decided to go “gourmet” on these burgers, and had to make do with ingredients on hand.  We topped each burger (right after flipping) with a thick piece of pepperjack cheese, and a small dollop of home-made pesto( http://locarbjabberwockey.wordpress.com/2013/09/08/easy-homemade-pesto/ ).  We also sauteed half an onion and some mushrooms, for an additional yummy topper.

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The fam’s burgers were served on English muffins, with mayo, homemade pickles, grape tomatoes, and lettuce.  For me the low carb version was served on a bed of lettuce to replace the bun.  Two thumbs up for buffalo meat !

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Buffalo Burgers

Buffalo Burgers

 

The Jabberwock is back with an EASY Roasted Turkey recipe. December 21, 2013

Easy Roasted Turkey.

So, I am back from my blogging break !  I was off taking a College Algebra class at Portland Community College.  GREAT CLASS.  It was actually fun, but I found the whole work, life, school thing to be terrifically challenging.  Work is 40-50 hours a week (usually closer to 50).  Life is everything after work, and school was pretty tough to keep up with.  I dedicated just one Sunday a week to studying at Battle Ground Starbucks — my good buds Colleen and Taylor can attest to that !

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SO !  How does one fit a holiday meal into such a tough schedule ?

  • I realized 2 days before Thanksgiving that I forgot to buy a turkey.  Sent the hubs off to Winco to see if they had any defrosted ones.  Thankfully they did !  Alternate game plan was to have him purchase Cornish game hens since they can be de-thawed in the sink.
  • I generally have a decent amount of “good stuff” on hand, such as herbs and veggies since the hubs is an avid gardener.

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Getting down to business…  the turkey was about 12 pounds.  I took it out of the package and took all the “giblets” (aka GUTS) and saved along with all my veggie scraps for future turkey stock and gave the bird a little rinse.  You can take all your onion skins, apple peels, carrot peels, broccoli scraps, celery tops, WHATEVER and freeze until you have enough to make some rich delicious broth (http://locarbjabberwockey.wordpress.com/2012/12/31/homemade-chicken-stock/)

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I plopped the turkey into a roasting pan breast side up, and stuffed some fresh sage and thyme into the cavity.  We also had a ton of garlic so took an entire bulb, sliced in half, and stuffed in the cavity along with half a red bell pepper which was leftover in the fridge.  If I had any apples, oranges, or lemons on hand I would have put some in there as well to add moisture.

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Drizzle the breast side with a decent amount of olive oil, and heavily salt/pepper it.  ( I use Kosher salt and cracked black pepper).  No need to tie legs with string or any of that nonsense, but do tuck the wing ends underneath of the bird if you are able.

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Turkey went into the oven for the recommended time and temp off the package.  After about an hour and a half I checked it, and the breast skin was perfectly browned so just lightly covered with aluminum foil, and completed the cooking.

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And, for the MOST important step !  Always let the bird sit for 20-30 minutes after cooking.  It will retain the heat, and lock in the juices.  This is just enough time to get the gravy done, and layout the feast on the table or sideboard.  For the presentation, remove the herbs etc. from the cavity,  set the turkey on one of your favorite platters, garnish with leftover herbs, and arrange some pre-made stuffing (http://locarbjabberwockey.wordpress.com/2013/12/21/jabberwocks-quick-and-dirty-stuffing/) around the cavity to make it appear that you stuffed it.  (Don’t ever stuff a bird it’s a total pain in the XXX).

Easy Roasted Turkey.

EASY Roasted Turkey

 

 
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