Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

EMEALS review: Stuffed Chicken Breast with Peas and Asparagus December 31, 2012

Filed under: Dinner,EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 8:26 pm
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Ingredients for main dish: Chicken breast, mozzarella, canned fire roasted tomato, red pepper flakes, cilantro, salt, pepper, olive oil, flour.

Ingredients for side dish: Asparagus, peas, butter, salt, pepper

Embellishments for main dish: I omitted the flour…A recurring theme in these EMEALS “low carb” dishes are high carb ingredients. The recipe also called for pan frying the chicken, but I went with oven cooking instead.

For the side dish, I deviated 100%.  
1) Peas are fairly high carb, so omitted them along with the butter.
2) Since the oven was on, I roasted the asparagus using my own recipe.  See comments section below.
3) I had a leftover cabbage in the fridge and made some of my CopyCat KFC coleslaw as well.

Prep: Easy.  10 minutes.

Cook time: 20-25 minutes

Comments:  The chicken was delicious, we all loved it. I can’t imagine coating it with flour though.  After all, I purchased the “low carb” plan on EMEALS.  Why not parmesan?

And of course, peas have a pretty high carb count (9 carbs/7 net for a half cup), so if you are trying to stay low on your daily carbs, asparagus alone is a much better choice (3 carbs/1 net for the same serving size).

Jabberwock’s Roasted Asparagus
3 bundles Asparagus
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp salt
1 tsp dried basil
1/4 tsp dried chili flake
Cracked pepper to taste

Trim woody bottoms off the asparagus, and lay in roasting pan.  Whisk the rest of the ingredients together, and coat asparagus.  Roast at 400 for 7-10 minutes. I just threw these in the oven 10 minutes before the breasts were done cooking.

Overall, Thumbs up.  The chicken was so delicious that I am willing to overlook the high carb ingredients.



Homemade Chicken Stock

Filed under: Soups — Low Carb Jabberwockey @ 7:31 pm
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Chicken Broth is typically a “free-form” recipe and varies a little each time I make it.  This batch was made with remnants from our Christmas meal.

Homemade stock adds a huge amount of flavor to soups and stews – I personally find that canned “store bought” stock tastes like salt water. Obviously this is a money saver as well.


Homemade Chicken Stock

Carrot Peels

Brussel Sprout Peels

Onion Peels

Garlic remnants

Onion peels

Leftover lemon wedges

Chicken innards

Chicken carcass/bones after cooking and devouring it


Throw all fruit, veggie, and chicken remnants into a pot, add about 10 cups of water, bring to boil, then simmer for a couple of hours.  Strain stock, store in containers in the freezer for future deliciousness in soups.


EMeals Review: Cheese Crusted Pork Chops

Filed under: Dinner,EMEALS reviews — Low Carb Jabberwockey @ 7:10 pm
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cheesecrustedsteak600x402Cheese Crusted Pork Chops


Ingredients: Pork Chops (I used steak instead), egg, panko, parmesan, lemons, salt, pepper.

Embellishments: None, other than subbing in beef instead of pork.

Prep: Easy. 5 minutes.

Cook time: 10 minutes

Comments:  Not impressed with this recipe.  Although I love panko, it’s BREAD, which really is not low carb.  Remember that I purchased the “low carb” plan from EMEALS… I think the steak would have tasted better if I had just pan fried it.


Thumbs down for un-remarkable taste, and the use of bread crumbs.


Emeals review: Asparagus Cheese Pie

Filed under: Breakfast,Dinner,EMEALS reviews — Low Carb Jabberwockey @ 6:31 pm
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asparaguscheesepie600x402Asparagus Cheese Pie


Ingredients:  Asparagus, eggs, ricotta cheese, green onions, bacon (I used beef bacon)

Embellishments: 1 medium onion sauteed and added to bottom of the baking dish.

Prep: Recipe called for boiling the asparagus, but I went ahead and roasted them. Prep time was probably about 10 minutes (cooking the bacon, roasting asparagus, sauteeing the onion).

Cook time: 35 minutes

Comments:  I loved this dish — It tasted great, easy prep, and quick for an after work meal.  However, I have mentioned before that the family really doesn’t enjoy the “eggs for dinner” concept, so although they said it tasted ok, they really didn’t enjoy it.


I’m overriding the family on this one and giving it a thumbs up.  It was quite tasty, quick, and easy.


Jabberwock and Fencing…(En Garde)…Part 1. December 30, 2012

Filed under: Fun Stuff — Low Carb Jabberwockey @ 9:53 pm
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Junior Olympics, Orlando, Florida

Haacke Und Slaasche high school teammate Tim G. @ Junior Olympics, Orlando, Florida, 1986/87-ish.


Twenty five years ago the Jabberwock was heavily involved in fencing…yes…Errol Flynn, Princess Bride, and so forth.  Except the Jabberwock did it collegiately  and went to several NCAA’s, Junior Olympics, and all that jazz.

Here’s a fun video of good times from my high school fencing era:  http://www.youtube.com/watch?v=ONZMDbPUig8

However in college, the Jabberwock (who was paying her own way, and lived on her own) discovered that fencing is a demanding sport, and there were some choices to be made:

  1. Eat
  2. Pay rent, electricity (expensive in SoCal), pay gas, pay water (also expensive in Cali), and keep the car working (very important in SoCal at that time since public transportation was a joke).
  3. Pay the school bill (EGADS – no help from Mommy and Daddy on any of this stuff)
  4. Study (and subsequently get GOOD grades)
  5. Fence
  6. Get a degree in a tough major, so the Jabberwock would never need to worry about finances again

So, after fencing for a couple of years collegiately the Jabberwock had to give it up.  She went cold turkey.  End result was a degree in a highly technical field, and a great paying job right out of college.  But deep in her heart was regret over giving up fencing, which always gave her great pleasure……(to be continued….).


Szechuan Stir Fry with Shirataki Noodles

Filed under: Dinner — Low Carb Jabberwockey @ 7:43 pm
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Szechuan Stir Fry with Shirataki Noodles
1 lb. beef (mine was top round, but any steak variety will do)
2 8oz. packages Shirataki noodles, rinsed
6 oz. prepared Spicy Szechuan sauce
1 large bunch broccoli florets
1/2 cup slivered almonds, toasted
5 oz. mushrooms, sliced
3 small tomatoes, diced
2 small zucchinis, diced large
2 small red bell peppers sliced
1 large onion, sliced
2 large celery stalks, sliced
5 cloves garlic minced


– Sautee onion and celery in a bit of oil on med-high heat. When cooked, remove from pan to plate.
– Sautee broccoli, mushrooms, bell peppers, garlic in small amount of oil.  When cooked remove to plate.
– Cook the meat with a little salt, add the zucchinis when meat is nearly done.
– Add all veggies back into pan.
– Add noodles to pan, along with Szechuan sauce and mix until they are heated through.  Remove from heat, Add tomatoes, and almonds, and serve.


Fat 9.8g | Carb 16.2g | Net Carb 12.0g | Prot 14.3g | Kcals 203


EMeals Review: Spinach Lasagna December 28, 2012

Filed under: Dinner,EMEALS reviews — Low Carb Jabberwockey @ 9:43 pm
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spinachlasagna600x402This low carb EMEALS recipe was a GREAT alternative to “regular” lasagna, and rather than using pasta to create the layers they used fresh spinach.

Ingredients were:  ground beef, bell pepper, onion, tomato sauce, tomato paste, Italian seasoning, cottage cheese, egg, spinach and mozzarella.

My embellishments were:  Salt, pepper, 5 garlic cloves minced, 1 splenda packet, 1 Tbsp Basil, some additional leftover cheddar cheese I needed to get rid of.

Prep: EASY !  Maybe about 15 minutes.  Far less time than the traditional “cook the noodles” business with regular lasagna.

Cook Time: 45 min.

Comments:  Recipe called for 3 Tbsp of Italian seasoning, which seemed like too much.  I took it down to 1 Tbsp, and added one Tbsp of dried basil.  I would have preferred to use 1 can of 15 oz. diced tomatoes for a chunkier sauce, rather than just plain tomato sauce, but really tried hard to not stray away from the original recipe.   As you can imagine with the large amount of spinach the lasagna did turn out a little “soupy”.  I let it stand for about 10 minutes and after cutting I drained off the excess liquid.  The side dish was supposed to be pork rinds, we opted for salad instead.

This one was DELICIOUS, and the fam and I loved it.  THUMBS UP EMeals ~


Super EASY, no stress Christmas Meal …

Filed under: Dinner,Side Dishes — Low Carb Jabberwockey @ 12:01 am
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Roasted Chicken with root veggies

1 small bag fingerling potatoes
1 large onion, sliced
6 large carrots, peeled
1 head garlic, cut across entire head, unpeeled
1 lemon, cut into 8 wedges
1 chicken, average size
Olive Oil
Kosher salt and cracked pepper to taste


Lay the carrots in the pan – we are using them as a little platform for the chicken.  Dump in the potatoes and onions.

Rinse the chicken and pat dry with a paper towel. Be sure to save the innards and veggie peels to make broth with later…

Place 2 lemon wedges in the cavity along with the head of garlic.  Tie the feet together with cotton string, and place on the veggies.

Drizzle the chicken and veggies with olive oil, add salt and pepper over the top of the entire dish.  I use quite a bit on the chicken since the coarseness of the salt and pepper make a very nice skin.

Pop the chicken into a 350 F oven for one hour.  There is no need to baste !

When chicken is done, remove from oven, toss the rest of the lemon wedges in the pan, and lightly tent with a piece of aluminum foil.  Let rest for 15 minutes before serving.  In the meantime, prepare the brussel sprouts…..
Garlic Roasted Brussel Sprouts

Fresh brussel sprouts
Olive oil
2 Tbsp roasted (or raw) garlic.  If raw, mince it.
Kosher salt and Cracked pepper.


While the chicken is roasting, prepare the brussel sprouts by taking off the outer leaves (if neccesary), and trimming the core.

I like to cut them in half to speed the cooking time.  Drop in a small pan, drizzle with olive oil, top with garlic, salt and pepper.

When the chicken is done cooking, turn heat up to 425 F,  pop the brussel sprouts  in the oven for 15 minutes, which is exactly how long your meat needs to rest.







Roasted Garlic December 27, 2012

Filed under: Condiments — Low Carb Jabberwockey @ 8:52 pm
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We have an abundance of hardneck Garlic left from the summer garden, but I have noticed some of them are starting to dry out and get old. Hardnecks don’t typically keep as well, but grow much better here in the rainy Pacific Northwest.


I decided I needed to “preserve” the garlic since I use it in nearly all of my cooking, but discovered in my internet research that one should not “can” garlic in oil due to its low acid content….there are many documented cases of botulism when an acidifying ingredient is not added.  (http://www.ext.colostate.edu/safefood/newsltr/v2n4s08.html)


However,  you can roast it, add a little oil to keep it pliable, and freeze safely.


I have roasted one or two heads of garlic at a time in foil in the past.  What I didn’t like was that when I cut the “top” of the garlic head off the individual cloves were more difficult to squeeze out after cooking since they were still attached to the rootball.  Also, I didn’t want to waste a bunch of aluminum foil wrapping up 20 or 30 heads of garlic.


My solution was to cut off the rootball of the garlics, place in a large glass pan, drizzle with olive oil, sprinkle on some Kosher salt and cracked black pepper, and seal the pan with one sheet of foil.  I then roasted at 350 F for one hour.


Let the garlics cool, and engage a helper to squeeze them into jars for freezing.  Drizzle with a wee bit of olive oil in each jar (not too much !).





Creamy Garlic Ranch Dressing

Filed under: Condiments — Low Carb Jabberwockey @ 8:05 pm
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Creamy 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

Combine all ingredients.  Add a little more buttermilk if you like your dressing a little thinner. I like to store the dressing in a condiment squirt bottle.


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