Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Super EASY, no stress Christmas Meal … December 28, 2012

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.


Christmas Kitteh December 23, 2012

Filed under: Fun Stuff — Low Carb Jabberwockey @ 4:56 am
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Every now and then Sparky the cat gives me a gem of a picture.

All credit to my high school fencing bud James C. Foy for the verbiage, and Stacie Ashe Otis for pointing out that Sparky The Cat looks kind of pissed off…..


EMEALS Review: Roasted Balsamic Chicken with Dijon Green Beans December 22, 2012

Filed under: Dinner,EMEALS reviews — Low Carb Jabberwockey @ 9:38 pm
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roastedbalsamicchicken600x402Roasted Balsamic Chicken with Dijon Green Beans

Recall that I purchased one year’s worth of “Low Carb” recipes and shopping lists from EMEALS on a Groupon.  A pretty good deal, for $2.00 a month and darned convenient that the Hubs can do all the shopping.

However, one thing I have found is that EMEAL’s interpretation of low carb is different than mine.

I come from the low carb camp that you should refrain from using sugar (or any “real” sweetners for that matter).  The recipe called for Honey, but since it was only 1 Tbsp, I guess I was able to live with it for a day.  The rest of the ingredients were olive oil, grape tomatoes (I used cherry), chicken breast pounded flat, salt, pepper, and Balsamic vinaigrette salad spritzer.  Huh ?? Salad spritzer.  I went with it, although I would have preferred to use real Balsamic.

The beans called for butter, parsley, dijon, and lemon rind.

Overall this meal gets a thumbs down.  The chicken was not terrifically flavorful and the lemon rind in the beans was not a great flavor.  More importantly the family AND myself just didn’t care for it.


EMEALS Review: Chicken Piccata with Texas Caviar

Filed under: Dinner,EMEALS reviews — Low Carb Jabberwockey @ 9:10 pm
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EMEALS Review: Chicken Piccata with Texas Caviar

This EMEALS dish was quite tasty, and unbelievably, the leftovers the next day were even better. The two adult dinner guests (both former vegetarians) actually loved it, as well as the family.

The chicken breasts were coated in cornstarch up front….typically I would have browned the meat first and added the thickener at the end.  I think this prevented the meat from getting a nice brown crust.

The butter, olive oil, broth, lemon juice, parsley and capers gave it a pretty good flavor, but I felt there was a little something missing so added some white wine which did the trick.

The Texas Caviar was very tasty, except the 1 Tbsp. of hot sauce (Tabasco) was a little too much for me and the kiddo.  Everyone else loved the spicy-ness.  Ingredients were very interesting….Cilantro, red wine vinegar, olive oil,  hot sauce, garlic, black eyed peas, red onion, tomato, bell pepper.

Picture shows the Piccata topped with a small amount of the Texas Caviar which toned down the heat for me.   Overall, Thumbs up from me, our guests, and the fam !


Delicious Lunch

Filed under: Dinner,EMEALS reviews,Lunch — Low Carb Jabberwockey @ 8:41 pm
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Leftover Cabbage Roll Patties


This patty was delicious, and was a quick and easy prep, since I had a little leftover meat from my EMEALS cabbage roll escapades.   Recall that the cabbage rolls got a “thumbs up” from both me and the fam.


Total prep and cook time was 5 minutes.


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