Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Jabberwock’s Goulash – Get rid of those odds and ends in the fridge ! February 25, 2013

Filed under: Dinner — Low Carb Jabberwockey @ 4:53 pm
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Goulash.

The Jabberwock has always been a huge fan of one pot meals. Why ?  Less cleanup of course !  This custom version of Goulash is mainly a way to get rid of the odds and ends of veggies and leftovers laying around in the fridge.  The flavor of the dish is a little different every time depending on what I have to throw in it – this time I had some leftover meat sauce which give it a great flavor.  For a lower carb version just omit the orzo…… Here’s last night’s version.

Jabberwock’s Goulash

1 lb. Italian sausage (mine was chicken)
2 tsp. olive oil
1.5 onion, sliced
2 scallions, diced
1 lb. mushrooms, sliced
1.5 cups Jabberwock’s Meat Sauce
14 oz. can of tomatoes, juice drained
6 cups spinach
2/3 cup orzo (dry)
1/2 tsp. Kosher salt
1/2 tsp. cracked black pepper
1 Tbsp. dried basil

Cook the sausage over medium heat.  Remove to a plate.  Sautee onions in 1 tsp olive oil, remove to plate.  Sautee mushrooms in 1 tsp olive oil.  Add onions and sausage back to pan with the mushrooms.  Add the meat sauce, canned tomatoes, salt, pepper, and basil,  and simmer for about 15 minutes.

While sauce is simmering, cook the orzo.  Drain, and add to pan, stir in.  Add the spinach and mix in.  You can remove from heat for this step….the residual heat of the Goulash will wilt the spinach perfectly.

 

Emeals Review: Baked Herbed Fish with Spinach Orange Salad February 24, 2013

Filed under: Dinner,EMEALS reviews — Low Carb Jabberwockey @ 6:09 pm
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Emeals Baked Herbed Fish

Emeals Low Carb Plan – Baked Herbed Fish with Spinach Orange Mushroom Salad

Ingredients: (Main Dish) Tilapia, olive oil, garlic powder, marjoram, thyme, pepper, bay leaves, onion, white wine.  (Side dish) Spinach, orange, green onion, mushrooms, lemon juice, olive oil, pepper, toasted almonds.

Embellishments/Substitutions: I didn’t have any marjoram so substituted basil on the fish. The fish recipe also didn’t call for any salt – I added about 1/4 tsp.   I had half an avocado, and 1/4 of a red pepper which I added to the salad.  I didn’t care for the Emeals recipe for the salad dressing (just oil, lemon juice and pepper), so added 1/2 packet of splenda, 1 Tbsp of Balsamic vinegar, and a bit more oil to thicken it up a little.

Cook/Prep time: 20 minutes

Comments:  The fish was quick and easy to prep and tasted delicious, and the salad came together quickly while the fish was in the oven. Very easy weeknight meal for you working parents out there….  Thumbs up!

 

Emeals Review: Southwestern Steak February 23, 2013

Filed under: EMEALS reviews — Low Carb Jabberwockey @ 9:45 pm
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Emeals Southwestern Steak

Emeals Low Carb Plan – Southwestern Steak

Ingredients:  Flank Steak, chili powder, flour, Canola oil, green bell pepper, onion, beef broth, tomato juice, cumin

Embellishments:  I substituted flank steak with 7 bone chuck for a substantial price reduction.  2 lb of flank was nearly $18.00 US.!  Whoa baby!  So, the chuck cost me $7.00 US.  It’s a pretty low grade of beef, but since this recipe called for a low temp cook for 1.5 hours I thought it would work.  I also subbed homemade turkey broth for the beef, added 2 cloves of diced garlic, and tripled the amount of onions and bell pepper (I used red instead of green as well).  I did not bother making the side dish which was a green bean salad since I forgot to buy the green beans.

Prep/Cook time:  Prep 15 minutes, cook time 1.5 hours.

Comments:  As you know, I am using the “low carb” plan on Emeals, and have not been happy with the use of high carb ingredients.  This Emeals recipe called for a 1/2 cup of flour.  I ended up using only about 1 Tbsp, but you can see that the gravy is not as thick as it was probably intended to be.  Other than the flour, everything about this dish was awesome.  Easy prep,  and very delicious.  So, the rating is a thumbs up !

 

Emeals Review: Balsamic Chicken with Lemony Broccoli (low carb)

Filed under: EMEALS reviews — Low Carb Jabberwockey @ 9:15 pm
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emeals balsmic chicken

Emeals Low Carb Plan: Balsamic Chicken with Lemony Broccoli

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Ingredients:  Main Dish – Chicken Breast, butter, shallots, Balsamic vinegar, chicken broth, fresh marjoram.  Side – Broccoli, lemon juice, splenda.

Embellishments: On the main dish I used homemade turkey broth instead of chicken, and dried basil instead of marjoram.  For the side, we like our broccoli nearly naked, so just opted to use butter on it rather than the Splenda and lemon juice.

Cook/prep time:  About 30 min

Comments:  This was a fabulous Emeals dish.  Easy to prep, small number of ingredients, and awesomely tasty.  I don’t usually buy shallots (I just sub in onion), but this time it was worth the extra cost.  I only needed one, and the flavor it imparted to the reduced Balsamic sauce was fantastic.  For the side dish, I just wasn’t interested in combining lemon juice and Splenda to drizzle over the broccoli – instead I drizzled it with a little melted butter. Thumbs up from the family and I !

 

Emeals Review: Chicken Caprese with Dijon Broccoli February 10, 2013

Filed under: Dinner,EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 6:46 pm
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Ingredients: Main dish – bacon (I used beef bacon), chicken breast, olive oil, tomatoes, basil leaves, sliced mozzarella cheese.  Side dish – broccoli, oil and vinegar salad dressing, Dijon mustard, green onions.

Embellishments: I added a little bit of lemon juice to the dressing for the broccoli.

Prep: Medium. 15 minutes.

Cook time: 30 min.
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Comments:  The chicken was AWESOMELY delicious, not too hard to prep, and the family loved it. For the side dish we prefer our broccoli nearly naked….usually just a little butter and garlic on it.  The dijon dressing was so-so.  Not bad….not good.  Overall this dish gets a thumbs up from both me and the family.

 

Emeals Review: Beef Stroganoff with Spaghetti Squash

Filed under: Dinner,EMEALS reviews — Low Carb Jabberwockey @ 6:28 pm
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Ingredients:  Ground beef, onion, garlic, beef broth, red wine, sour cream.

Embellishments: Added an extra onion, 1 lb. mushrooms, 1 red bell pepper, heavy cream, cornstarch to thicken, nutmeg, fresh parsley for garnis.  Eliminated the spaghetti squash and substituted Shirataki noodles instead.

Prep: Easy, maybe 15 minutes of dicing, etc.

Cook time:  30 minutes

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Comments:  The embellishments were pretty severe for this dish.  First of all, the original recipe didn’t call for any mushrooms !  WHAT ?  Secondly it called for an entire cup of red wine….I felt that would overpower any of the flavors of the food itself, so reduced that a bit and compensated by adding more beef broth.  The side dish was spaghetti squash which I don’t care for, so instead added one package of Tofu based Shirataki noodles to the stroganoff towards the end of the cooking, and served with broccoli instead.  Note that the recipe “as is” from Emeals was totally unremarkable.  The addition of 1/4 cup heavy cream and nutmeg at the end was my attempt at trying to create a more “rich” flavor.  I also needed cornstarch to thicken the dish at the end since 1.5 cups of liquid was far too much.  Thumbs down.

 

Emeals Review: Grandma’s Meatloaf with Cheesy Cauliflower

Filed under: Dinner,EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 5:53 pm
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Prep:  Easy

Cook time: 1 hr. and 10 min.

Comments:  This dish was “OK”.  Not bad, not good, just OK.  The family didn’t particularly rave over the taste, but also ate it up.  Note that I reviewed a different version of  “Grandma’s meatloaf” a few months back…..that EMEALS recipe was FAR more delicious than this.  But of course I heavily embellished that one.  I think what put off my taste buds is the dry onion soup mix.  I have never really cared for that flavor in anything (although I grew up with it – my Mom used it all the time in casseroles).  The side dish was easy to prep and cook, and it too was “OK”.  Again, the fam ate it all up, so couldn’t have been bad !

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Grandma’s Meatloaf (ver 2.0)
2 lb. ground beef
2 eggs
3/4 cup picante sauce
1 packet dry onion soup mix
1 cup crushed pork rinds (I used Parmesan cheese instead)

My additions:
2 large celery stalks, diced
1 onion diced
Chili sauce (ketchup is fine)
Salt and pepper (1/2 tsp of each)

Sautee onions and celery in a wee bit of olive oil. Combine all ingredients except the Chili sauce in a large bowl and mix (use your hands !), and form into a loaf.  I used two bread pans, since I froze half of the recipe.

Spread Chili Sauce (or ketchup) over the top of the loaves, and bake at 350 F for 1 hour. Let stand for 10 minutes before serving.  This gives you just enough time to make the side dish.

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Cheesy cauliflower
1 head cauliflower, cut into florets
Olive oil
1/3 cup diced onion (I used the whole thing)
1/2 bell pepper, diced (I used the whole thing)
4 cloves garlic, minced
1/2 tsp dried basil
1/2 cup heavy cream
1 cup shredded montery jack (I used mozzarella)
Salt and pepper to taste

Cook the cauliflower in the microwave with lid and a bit of water for 7 minutes.  Sautee onion, pepper and garlic in a wee bit of olive oil – since I use a nonstick pan, I don’t use much.  Drain cauliflower and add to skillet.  Add basil, salt, pepper, cream, and cheese and stir for a couple of minutes until cheese is melted.

 

Low Carb Game Food ! February 3, 2013

Filed under: Condiments,Side Dishes — Low Carb Jabberwockey @ 10:53 pm
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Going to a friend’s place to watch the Superbowl today….most attending are vegetarians who are notoriously famous for consuming mega carbs, so am bringing a snack that guarantees if they only have chips and bean dip, I will be A-OK.

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.

 

What ? Low carb spaghetti ?

Filed under: Dinner — Low Carb Jabberwockey @ 6:07 pm
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YEP.  There is indeed a way to do low carb spaghetti using zucchini instead of noodles!  I found a nifty Julienne tool at Bed Bath and Beyond. It was on sale for $12.00 US.  There was a nice stainless potato peeler AND the Julienne tool in the package.  Both are very sharp and seem to be doing well in the dishwasher.  The texture/size/consistency of the Julienned zukes are what I would call a near perfect simulation of noodles.  I think I have mentioned before that I just don’t care for the other “veggie noodle” alternative (spaghetti squash) due to its sweetness and mushy consistency.

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I made a very large batch of the meat sauce since it’s a perfect candidate for freezing.  I have to admit the kiddo misses real noodles, so on the leftovers I cook some pasta up, arrange in lunch containers with broccoli spears and freeze.  Since they have microwaves at her school she’s able to have a fairly healthy lunch with very little effort prepping in the morning.

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Jabberwock’s Meat Sauce

2 lb. ground beef
2 onions, sliced
2 lb. mushrooms, sliced
2 tsp. olive oil
3 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
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4 medium zucchinis, Julienned
2 tsp. olive oil
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Brown the meat in a very large saucepan, this makes alot!  Drain grease and remove to plate.  Sautee onions – no oil neccesary for me since my pan is nonstick. Remove to plate.  Sautee mushrooms in a wee bit of oil (2 tsp.).

Add canned tomatoes and tomato paste to mushrooms. Add the olives. I don’t buy pre-sliced since they are more expensive….I use whole medium pitted, and simply “squash” them between my fingers to break them up a bit.

Add all seasonings and stir until the tomato paste incorporates into the sauce, then add the beef and onions back to the pan.  Simmer for 30 min (or more if you have the time).

When the sauce is ready,get another pan nice and hot, I use cast iron for this…add about 1 tsp. olive oil and half of the zucchini.  Don’t crowd the pan!  Sautee until the zucchini is “al-dente”, and remove to plate. Sautee the other half…

Serve topped with grated parmesan.  Sauce recipe makes 3 quarts.

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