Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

If I can’t has Cheezburger…. October 27, 2012

Filed under: Fun Stuff — Low Carb Jabberwockey @ 6:06 pm
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Sparky the Cat: A true low carb-er !

Seriously though, the cat just likes to give my daughter gentle little Cat Kisses (aka Love Bites)….


Fun Stuff October 20, 2012

Filed under: Activity — Low Carb Jabberwockey @ 5:16 pm
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Fun Stuff on Tuesday Nights


The Jabberwock has decided to take up fencing again after a 25 year hiatus….


The mask (although severely beat up) is still useable and the glove in pretty good condition.  I don’t seem to have any practice (non-electric) blades, so will need to use whatever the club has — hopefully NOT a French grip!  Alas, the jacket is too small since I have put on 25 pounds in the last 25 years, so will have to use a stinky one at the club.


I fenced “hard core” for a year in high school, and two years in college, and quite honestly those were the best memories of my youth.  Good times, very good people, and good exercise.  And of course I loved competing in tournaments, and have a desire to get back into that if my bum knee cooperates.


Wish me luck….I am in really bad shape right now !


Turkey Brats with Caramelized Onion October 16, 2012

Filed under: Dinner,Lunch — Low Carb Jabberwockey @ 3:24 am
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Turkey BratsOriginal recipe calls for 2 cans of beer and 2 Tbsp of brown sugar. I definitely wanted to eliminate both to keep this lower carb.

Turkey Brats with Caramelized Onion

5 turkey brats (mine were ‘mild’ Italian style)
2 large onions, sliced
24 oz. chicken stock (mine was homemade)
2 Tbsp. granulated Splenda
2 Tbsp. apple cider vinegar
1 tsp. dry mustard
1 tsp. caraway seeds
1 tsp. thyme leaves
1 tsp. Worcestershire sauce
Kosher salt and cracked pepper to taste

Poke the brats with a knife several times.  This will help prevent them from bursting while cooking.  Put all ingredients in a saucepan, and bring to boiling. Immediately reduce the heat and simmer for 15 minutes.

Drain off the liquid.  Heat olive oil in a frying pan, add brats and onions. Cook on medium until nicely browned, approximately 5 minutes per side.  The brats can also be done on the grill.

Fat 12.9g | Carb 7.8g | Net Carb 6.7 | Prot 16.2 | KCals 208


Two Goals October 14, 2012

Filed under: Activity — Low Carb Jabberwockey @ 4:53 pm
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Snowboarding pants

Despite “Low Carb” in the title of my page, the Jabberwock admits to a struggle with actually being low carb.

With snowboarding season coming, I have two goals.  Goal #1 is the white pair (size M).  Goal #2 is the green pair (size S).  Both of these boarding pants were really expensive, and quite frankly I do not want to go out and spend LARGE $$$ on a third pair of boarding pants which would be size LARGE.

So, as tedious as it is, it’s back to tracking my food on FatSecret.com


Klickitat River Salmon Patties October 13, 2012

Filed under: Dinner,Lunch — Low Carb Jabberwockey @ 5:45 pm
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Salmon PattiesThe Jabberwock recently cooked a Really Big Fish .  There was a decent amount of leftover meat – what to do !  I found this recipe on Grant Wilson’s blog, and adapted it a bit.  I have never actually tasted or cooked a salmon patty, and I have to say these were DELISH.   

Klickitat River Salmon Patties

1 lb. cooked salmon, shredded, bones removed
1 onion finely diced
1 large celery stalk finely diced
1/2 large red pepper, finely diced
1 carrot, grated
2 eggs, beaten
1 Tbsp. corn meal
1 Tbsp. flour
Kosher salt and cracked pepper to taste
Olive oil

NOTE:  You can substitute grated Parmesan cheese for the flour and corn meal (you may need a little more).  I just didn’t have any on hand.

Sautee onion, celery, pepper and carrot in a small amount of olive oil.  Add to shredded salmon.  Add egg, corn meal, and flour (or Parmesan cheese) and mix well. Fry patties in a non stick pan over medium heat until browned on both sides. Leftovers keep very well!


Jabberwock’s Tomato Herb Bruschetta

Filed under: Side Dishes — Low Carb Jabberwockey @ 5:04 pm
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Tomato Herb BruschettaOK, not totally low carb since it’s sitting on a toasted bread platform (yes the Jabberwock stuggles occasionally with temptation – more on that later), however, it also sits wonderfully on top of a chicken breast, steak, grilled eggplant, or zucchini.  Delicious with scrambled eggs as well.

Jabberwock’s  Tomato Herb Bruschetta

1 1/2 pounds tomatoes
2 Tbsp. onion, finely chopped
5 medium garlic cloves, minced finely
1/4 cup thinly sliced fresh basil
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1 8 oz.container fresh mozarella (diced)
1/2 tsp. Kosher salt
1/4 tsp. cracked pepper

Cut tomatoes in half, squeeze out the juice and seeds, and dice. Add rest of ingredients. Let stand at room temp for about an hour before serving.


Shirataki with Pesto and Tomatoes – Terrifically low carb… October 12, 2012

Filed under: Dinner,Lunch — Low Carb Jabberwockey @ 5:35 am
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Shirataki with pesto and tomatoesThere is a tofu based product called “Shirataki”.  It is an incredible substitute for pasta, and in my opinion FAR superior to spaghetti squash (the texture of squash just doesn’t cut it for me).

The trick to Shirataki is to not be put off by the smell when you open the package….there is a fishy-ness to it.  Just dump it into a strainer and rinse immediately which takes care of it.

Prep time for this meal is about 2 minutes, which makes it a fabulous lunch when you are totally famished.  AND, the Shirataki has a pretty long shelf life, so when it comes on sale you can stock up.  Besides being low carb, the noodles are also low calorie when compared to pasta.  Only 20 per serving !

Shirataki with Pesto and Tomatoes

1 Serving Shirataki (4 oz)
1 Medium Tomato
1 Tbsp. Pesto

Rinse Shirataki noodles in a strainer.  Dump into a bowl, add 1 Tbsp. Pesto, and microwave for 30-60 seconds.  Add Tomatoes and mix together.

| Fat 7.75 g | Carbs 8.32 g | Net Carbs 4.82 g | Prot 3.08 g | KCals 107 |


Tomato Paste October 8, 2012

Filed under: Condiments — Low Carb Jabberwockey @ 7:30 pm
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Alas, the end of Summer has arrived, and the tomatoes are nearly done for the year.  Making tomato paste is easier (in my opinion) than canning, and it’s a GREAT way to get rid of those tomatoes that are overripe, spotty, bruised etc.  We have this gadget called a “Food strainer/sauce maker” that my better half got at the hardware store a few years ago.  We mostly use it for pulping blackberries to remove the seeds for jams, however, it’s also a neat way to get rid of the skins/seeds in tomatoes.


Tomato Paste

5 lbs. Tomatoes
3/4 C. Olive oil
1 tsp. Kosher salt

Roughly chop tomatoes and let sit in a colander to drain most of the juice off. Just quartering them is fine, and you can actually leave the cores in.

Bring tomatoes, 1/2 cup olive oil, and salt to a boil on the stove, stirring occasionally.  Bring down the heat, and let simmer for 5 to 10 minutes.

Pass mixture through “the gadget” (see pics below).  A food mill works just fine for this as well.

Pour into a large sheet pan, and cook in the oven for 3.5 to 4 hours on 300 F, stirring with a spatula every 30 minutes.  As the juice cooks off you will see carmelization starting on the outer edges, just mix it all back in and redistribute to one side of the pan as it starts to cook down. As the paste begins to really thicken check it every 10 or 15 minutes.  When it starts getting a nice dark red, you know you are getting close !

Store in small jars, covering the top with a layer olive oil.  I usually make a double batch and do 2 sheet pans at once, and freeze.


Simmering Tomatoes

Sauce maker

Tomatoes in the oven


Steak Salad with Garlic Ranch Dressing

Filed under: Dinner,Lunch — Low Carb Jabberwockey @ 4:13 pm
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Steak Salad

We have an abundance of salad greens and tomatoes from the garden right now…this is a quick and easy lunch.  Store the dressing in a squirt bottle – it keeps very well. 

Steak Salad with Garlic Ranch dressing.

3/4 C. Mayonnaise
1/2 C. Buttermilk
1 Tbsp. Dried Parsley
3/4 tsp. Garlic Powder
1tsp. Dijon Mustard
1/2 tsp. Kosher salt
1/8 tsp. Cracked black pepper
1 tsp. Lemon juice

6 oz. steak
Kosher salt
Cracked pepper
Garlic Powder
2 C. Salad Greens
1 Tomato, diced

Combine first 8 ingredients to make the dressing.  Add more buttermilk if you like it a little thinner.

Pan fry steak to desired done-ness seasoning with salt, pepper, and garlic powder.  Let stand before slicing.  Assemble salad and dig in !


Copycat KFC coleslaw October 6, 2012

Filed under: Side Dishes — Low Carb Jabberwockey @ 4:05 am
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Copycat KFC coleslaw


I grew up in a family where both my parents worked full time for most of my childhood.


I recall my Mom going back to work as soon as little bro entered kindergarten at age 5 (I was 7, big bro 11, big sis 13).  Back then, we ate lots of Kraft Mac and Cheese, Hamburger Helper, Top Ramen, Micky D’s and Kentucky Fried Chicken.  It’s tough getting food on the table for 6 people when you get home from work at 6pm every night. Heck, it’s tough for me getting food on the table every night for a family of THREE, and I am able to work from home!


…SO…  You can easily see what my comfort food items are (alebeit not very healthy comfort food).


I have always loved Kentucky Fried Chicken coleslaw.


Seven or eight years ago I printed a “copycat” KFC coleslaw recipe by someone named Donna Thums from a website called http://www.mastercook.com/


This is my “go-to” recipe when hubby harvests cabbage and carrots from our garden.  During harvest time, I make this once a week. It keeps well all week long, and is a great mid-day snack for that 3pm slump.


KFC “copycat” coleslaw

1 medium cabbage (about 8 cups water chopped)
1 large carrot grated
1/3 Cup sugar (use granulated Splenda to avoid carbs)
1/2 tsp. Kosher salt
1/8 tsp cracked pepper
1/4 Cup milk
1/2 Cup mayonnaise
1/4 Cup buttermilk
1 1/2 Tbsp. white vinegar
2 1/2 tsp. lemon juice


Water chop the cabbage. This method will get you that KFC texture and is far easier than chopping by hand.  Cube up the cabbage into 1 inch chunks, fill your blender about 3/4 full with cabbage, and add water to the top. Pulse until you get a nice fine chop in the  style of KFC’s coleslaw. Let cabbage drain in a colander while you prep the “sauce”.


For the sauce combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice until smooth.


In a large bowl combine cabbage and grated carrots, pour sauce over and mix well. Cover and chill for a couple of hours before serving.


Enjoy !


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