Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Grilled Salmon September 30, 2012

Filed under: Dinner — Low Carb Jabberwockey @ 5:00 pm
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Salmon on BBQ

Our neighbor Ron brought over a salmon yesterday he caught on the Klickitat River a couple hours earlier. The fish was about 4.5 pounds (with the head on). I have never grilled fish before and thought BBQ would be the way to go.  After a bit of research I found that apparently fish is difficult on the grill due to “sticking” problems and became a little intimidated.

I was was about ready to give in and cut the fish into steaks when I recalled that I had an old cookbook called “How to Grill” by Steven Raichlen.  There is a fabulous suggestion to cut out a piece of cardboard and wrap it in foil and use that as a platform for the fish. AND the recipe did not insist that you turn the fish over halfway through cooking.

The original recipe calls for dill, but I substituted basil since that’s what is in the garden right now…

Defintely not a weekday meal, but sure is a crowd pleaser. This recipe could very easily be prepped in the morning and kept in the fridge, so would be great for entertaining, and wow, what a great presentation when you open that grill!

Whole Grilled Salmon

1 whole salmon (mine was 4.5 lb)
3 lemons sliced
1 large bunch of basil
1 Tbsp basil minced
3 cloves garlic minced finely
3/4 stick of butter
Kosher salt and cracked black pepper

Clean the fish and remove scales. I removed the head since the fish was too large to fit on the grill.

Set grill to medium. Use indirect heat, so in my case, I have two burners, and only lit one side of the grill.  If you have three burners, run the two outside ones and put the fish in the middle.  If using charcoals you can arrange the hot coals on the outside and put the fish in the middle.

Cut out a piece of cardboard the size of the fish and wrap in several layers of foil.

Season the entire fish with salt and pepper, inside and out.

Make 4 or 5 deep diagonal cuts in the fish on both sides.  Insert lemon slices and basil leaves in the cuts. Fill the cavity of the fish with leftover lemon slices and the rest of the basil sprigs.  Place the fish on your foil covered platform.

Melt the butter and add the Tbsp of minced basil, and garlic.

Place fish (and his little platform) on the grill, away from the heat. Baste with butter/garlic mixture.  Cover the grill.

Cook for 45 minutes to an hour, basting every 10 or 15 minutes.  Fish is cooked when you can flake away a piece of flesh on its back with your finger – it will be opaque. Transfer to a platter and let the fish rest for a few minutes before digging in…YUM.

Scaled Salmon

Platform for Salmon

Salmon stuffed with lemon and basil

BBQ Salmon

 

Tomato, Mozzarella and Basil Salad

Filed under: Dinner,Side Dishes — Low Carb Jabberwockey @ 2:29 am
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Tomato, Mozzarela, and Basil salad

We have an abundance of  garden fresh tomatoes and basil right now.  I never get tired of this dish, and when the tomatoes are homegrown they are the BEST.

Tomato, Mozzarella, and Basil Salad

1.5 pounds tomatoes
1/2 cup thinly sliced basil leaves
6 oz. fresh mozzarella
1/8 cup olive oil
Kosher salt and cracked pepper

Dice tomatoes and mozzarella.  Drizzle with olive oil, and add basil leaves.  Salt and pepper to taste.  Makes 6 servings.

Serve with Roasted Chicken.

Fat 9.0g | Carbs 4.23g | Net Carbs  2.85g | Protein 7.0g | KCals 118 |

 

Roasted Chicken (IT’S EASY!) September 29, 2012

Filed under: Dinner — Low Carb Jabberwockey @ 7:01 pm
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Roasted ChickenPrep time is 3 minutes, so this is a GREAT dish for company.  Buy whole chickens on sale for half the price of a store bought rotisserie chicken.

Roasted Chicken

1 whole chicken
2 Tbsp. olive oil
Kosher Salt
Cracked black pepper

Rinse the chicken and quickly pat dry with paper towel. Freeze the innards to make stock later if desired. Tie the feet together with cotton string.

Drizzle the entire chicken with olive oil, and salt/pepper front and backside.  Using Kosher salt and cracked pepper is important if you are a skin eater !

Place in roasting pan breast side up, and tuck wings underneath the body. Cook at 400 F for one hour. Don’t baste, and don’t open the oven.  The USDA recommends an  internal temp of 165 F, and I have found one hour is perfect for a medium sized chicken.

Take the chicken out and let it rest for 10-15 min. before cutting.  Don’t worry it won’t get cold, resting is important to let the juices settle into the meat.

 

Roasted Butternut Squash September 23, 2012

Filed under: Dinner,Side Dishes — Low Carb Jabberwockey @ 5:52 pm
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Roasted Butternut Squash

Roasted Butternut squash

1 Medium butternut squash, peeled and cubed.
2 Small onions, sliced
5 Cloves garlic, minced finely
2 Cups mushrooms, sliced
1/4 Cup olive oil
Kosher Salt
Cracked Pepper

Combine all veggies on a large roasting pan, drizzle with olive oil, add salt/pepper to taste.

Roast in 400 (F) oven for 15-20 minutes or until veggies are caramelized, turning with spatula once or twice.

Serves 6.

| Fat 9.2 g| Carbs 14.9g | Net Carbs 12.4g | Protein 2.0g | KCals 140 |

 

Steak with zucchini and tomatoes in pesto cream sauce September 22, 2012

Filed under: Dinner,Side Dishes — Low Carb Jabberwockey @ 6:12 pm
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Steak and Zuchinni/Tomatoes with pesto cream sauce

Steak with zucchini and tomatoes in pesto cream sauce
(Makes 8 servings)

Steak (6 oz. per serving)
8 Cups Julienned zucchini
2 Cups cherry tomatoes sliced in half
3/4 Cup pesto
1/4 Cup cream
1 tsp. olive oil

Season the raw steak on both sides – I prefer just kosher salt, cracked pepper and garlic powder.  Cook in olive oil to desired done-ness, and let rest off the heat. 

Sautee zucchini in a non-stick pan with a small amount of olive oil (you can use spray or nothing if you wish).  I like mine to be “al-dente”…  

Add pesto and mix until warm.  Add cream, and simmer for just a minute or two.  Take off heat, and add tomatoes.

Serving size:  6 oz steak, 1 Cup zucchini/tomatoes

|  Fat 35.7g  |  Carbs 6.57g  | Net Carbs 4.52g |  Prot 38.25g  |  KCals 500  |

 

Mushroom, onion, cheddar patties September 16, 2012

Filed under: Dinner — Low Carb Jabberwockey @ 5:17 am
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Mushroom, onion, cheddar patties on zucchini with tomatos and basil

Mushroom, onion, cheddar patties

6 oz. ground beef
1 oz. cheddar cheese grated
3 tsp. extra virgin olive oil
2 oz. mushrooms sliced
1/2 medium onion sliced
4 oz. zucchini julienned
Salt, pepper, garlic powder

1/2 medium tomato, sliced
3 basil leaves, thinly sliced

Sautee onions and mushrooms in 2 tsp olive oil, salt and pepper to taste. Set aside.

Form ground beef into a patty. Add salt, pepper, garlic powder to taste.  Cook until nearly done.

Top patty with cheese while still in the pan, and place hot mushroom/onion mixture over the top to help melt the cheese and remove from heat.

Sautee zucchini in 1 tsp. olive oil to desired doneness, add salt/pepper to taste.

Plate with zucchini as the base for the patty.  Arrange tomato/basil, and add salt/pepper if desired.

Fat 48.6g | Carbs 14.06 | Net Carbs 10.66 | Protein 42.5 | KCals 658

 

Tomato Basil Omelet September 15, 2012

Filed under: Breakfast — Low Carb Jabberwockey @ 8:39 pm
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 Tomato Basil Omelet

Tomato Basil Omelet.

2 eggs
2 small tomatoes
5 basil leaves
2 tsp. extra virgin olive oil
Salt and pepper

Dice tomatoes and chiffonade/thinly slice the basil leaves. Drizzle with 2 tsp olive oil, add salt/pepper to taste.

Scramble the eggs, and in an omelet pan with a spray of oil, cook until egg is set.  Add most of the tomato basil mixture and foldover egg omelet style.  Garnish top of omelet with leftover tomatoes/basil.

Fat 19g | Carbs 8.01g | Net Carbs 5.71g | Protein 14.24g | KCals 261

 

 
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