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.







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…..


“Perfect Every Time” Chicken Gravy December 27, 2013

Perfect Gravy.

Gravy used to be such a mystery for me….sometimes it would turn out, sometimes it wouldn’t (yes – LUMPS).  There is one simple trick that I learned – equal parts fat to flour.  That’s IT.  Why did it take me years to figure that out ?


Our Christmas Dinner was as simple as it gets.  I prepped the veggies and chicken in advance (recipe here: https://locarbjabberwockey.wordpress.com/?s=christmas ) and just put the entire roasting pan in the fridge.  After all, we REALLY needed to see “The Desolation of Smaug” and wouldn’t be getting back home until about 5:30 pm.  The instant I walked in the door, I turned on the oven and popped the chicken/veggies in for about an hour and 15 minutes.


I removed the veggies and chicken and put the pan directly on the stove (medium heat).  Leave all those burnt bits in there – they help create a super  rich, dark gravy!  There was about 1 tablespoon of chicken fat in the pan, so I added 1 tablespoon of butter.


Perfect Gravy.

Since I had 2 tablespoons of fat, I added 2 tablespoons of flour, stirred it in, and let it cook for about two minutes.


Perfect Gravy.

Now it’s just a matter of adding in some chicken broth (today it was from a can).  Moderation is what’s important here… I first poured in half a can and stirred until combined.  It immediately thickened, and I gradually added another can of broth.  But remember !  Don’t pour with too heavy a hand – it’s always easier to add more than to re-thicken it !  Each time you add more liquid, allow it to cook for a minute or two to see if it will thicken any more.


Once the gravy is thickened, give it a taste.  I did not need to add ANY seasonings.  There was enough residual salt from the canned broth,butter and drippings and it was PERFECT.


“Perfect Every Time” Chicken Gravy

1 Tbsp Chicen drippings
1 Tbsp butter
2 Tbsp Flour
22 ounces (one and a half cans) chicken broth
Salt and pepper to taste


Melt butter with chicken drippings over medium heat.  Add flour, and stir for about 2 minutes.  Gradually add the broth until gravy thickens.  You may need less (or more!) broth depending on how thick you like the gravy.

Season to taste.

Perfect Gravy.

Perfect Gravy


Fun Stuff: The Most Interesting Cat in the World October 3, 2013

Every now and then Sparky The Cat strikes a pose (or two), and if I am lucky I can grab the camera quickly enough… And of course everyone loves a Cat Meme !




Chicken Thighs, with Swiss Cheese and Carrot Medallions March 2, 2013

Filed under: Dinner — Low Carb Jabberwockey @ 7:08 pm
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Low carb chicken thighs.

I haven’t made this dish in at least 5 or 6 years….forgot how delicious it is !  Very easy prep, and leftovers are even tastier if you store them in the wine sauce.


Chicken Thighs with Swiss Cheese and Carrot Medallions

8 chicken thighs
2 Tbsp butter, divided into eighths
1 bunch scallions, diced
2 large carrots sliced
8 slices Swiss cheese
3/4 cup white wine
Kosher salt and cracked pepper to taste

Remove skin and extra fat from the chicken and place in 9×13 inch baking pan.  Pour wine over the top of the chicken. Salt and pepper to taste.  Place a small little pat of butter on each breast, sprinkle on diced scallion. Layer with sliced carrots, and top with one slice of Swiss cheese.

Cover pan with aluminum foil to get a nice seal around the edges and bake for 30 minutes at 375 F.  Remove foil and bake an additional 10 minutes.



If you like this dish, then check these out !

Chicken Cacciatore: https://locarbjabberwockey.wordpress.com/2012/11/03/214/

EASY Roasted Chicken:  https://locarbjabberwockey.wordpress.com/2012/12/28/super-easy-no-stress-christmas-meal/


The Jabberwock at Mt. Hood Meadows January 27, 2013

Filed under: Fun Stuff,Uncategorized — Low Carb Jabberwockey @ 9:20 pm
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The Jabberwock @ Mt. Hood Meadows

On Jan. 16 there was a awesome weather phenomenon here in the Pacific NW…an “Inversion layer”.

While Portland and SW Washington were suffering freezing temps in the low 30’s, Mt. Hood was a balmy 49 degrees F !  Total spring boarding conditions.

As you can see, I didn’t make it into either of the pants listed on my goal page.  Did I mention the Jabberwock likes low carb, but has a pretty tough time sticking to it ?

Needless to say, I love the new pants, and managed to get them 50% off since I bought them a couple of weeks after Christmas.

AND….when the 12 year old kiddo tried on her boarding clothes she had totally outgrown her pants from last year.  She’s officially taller than me by 2 inches at 5’5″, so was able to get into my “skinny” pants which are a women’s small.  All in all an AWESOME day on the mountain


Family Traditions: Portuguese Sweet Bread January 21, 2013

Back in December NPR (National Public Radio) had a GREAT spot on Portuguese Sweet Bread. The show brought back a lot of memories of traditions that I think we are sadly losing in my family.  My Mom’s side (the Bragas) emigrated from Portugal to the USA via Hawaii several generations ago…



Christmas and Easter ALWAYS involved great family get-togethers.  All the Cousins, Aunties, Uncles totally overflowing someone’s house.  Usually it was Alice or Emma’s place (they were sisters), and I will fondly refer to them as Nana and Aunty Emma from here on out.  Coincidentally the two sisters married two brothers….


Back to the bread……First, there was the pan – I’m pretty sure it was aluminum.  It was huge, and could hold 10 pounds of flour.  As the written portion of the NPR article stated, one could indeed wash a toddler in the bread pan!


Next there were EGGS.  LOTS of eggs.  And the sugar! Nana was the keeper of a special bowl used only for Portuguese Sweet Bread sugar measuring. I don’t recall what became of the bowl, either it was lost or broken, but I do recall my Mom lamenting that the bread just didn’t taste the same after the bowl went away.


After that came the melting of the butter, and warming of the milk on the stove – with a wee bit of sugar.  This would be removed from the heat, to cool to the PERFECT temperature at which to add the yeast.  Nana and Aunty Emma had no kitchen thermometers….their fingertips knew the EXACT temperature at which to remove the milk/butter from the heat and add in the yeast.


When the yeast was ready, then came the addition of all the liquids to the dry, and subsequently the POUNDING.  Yep. Pounding.  With fists.  Nana, Aunty Emma, Mackey (my Mom), and Aunty Chickee (my Aunt) all took turns.  This pounding would go on for a good 15 or 20 minutes….it always seemed to take forever.  My job was to help hold the pan down to the high chair along with other various cousins assistance.


And all along the way Nana and Aunty Emma were testing the elasticity of the dough (it’s somewhat wet and sticky) – and tasting.  Aunty Emma liked moist bread, Nana like dry so there was always quite alot of back and forth to get the dough to a consistency that the sisters could agree upon.  Finally came the ritual “crossing” of the bread….basically pulling dough across the 10 pound pan, and covering with blankets and putting the giant bread pan somewhere warm to rise.  At Nana’s house it was usually in her bed.


When the dough had risen enough to satisfy the four ladies involved (lots of debate here amongst them), they would punch it down, and give it a little bit more time, and FINALLY split the dough up, knead, shape into loaves, KiKi’s, and save some off for fried sugar covered donuts (otherwise known as Malasados in Hawaii). THIS is the moment all us kids had so patiently waited for…..the eating of the leavings of dough left behind in that giant aluminum pan !


So, how to eat it ?  All this baking was a two day experience so we would spend the night, sleep on Nana’s floor, and wake up for a fabulous breakfast of pork spare ribs, sweet bread with butter, and coffee (Postum for the kids) to dunk it in.  Sweet bread in my family was only eaten at breakfast.  Period.


Thanks NPR for reminding me of these family traditions.  Sadly, modern convenience has eliminated making 10 pound batches – the secret family recipe now has two versions….the one above, but the second “adapted for dough hook”.  Honestly I can’t recall the last time any of us got together specifically to make sweet bread the old fashioned way – Bragas, we need to bring this important piece of our heritage back !


Homemade Chicken Stock December 31, 2012

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: Baked Cabbage Rolls with Mashed Cauliflower December 8, 2012

Filed under: Dinner,EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 11:38 pm
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Baked Cabbage Rolls with Mashed Cauliflower

This dish was downright tasty, although the prep time was a little more than what I prefer for a weeknight meal.

Filling consisted of ground beef, onion, egg, tomato paste, Worcestershire, and lemon juice.  The labor intensive part was steaming the 12 cabbage leaves and rolling up the beef in the leaves.  You may recall that I work from home so was able to prep this on my lunch hour and pop it back into the fridge to cook later.  Since the rolls take an hour to cook, I would not recommend the dish for an after work prep/bake.

To cook, I added 1 cup of water on the bottom, and a can of tomato sauce over the top.  I embellished a little and topped with a little bit of grated Parmesan cheese and dried basil, covered with foil and baked for an hour.

The side dish was nice and easy….the recipe called for frozen cauliflower (which I don’t usually buy,  but was very convenient) and butter.  I had about an ounce of cream cheese, so went ahead and threw that in since I thought it would make it a little creamier.

I generally am not a fan of cauliflower mash because I have not been able to get the proper texture, but my Mom-In-Law sent us a Vita mixer for Christmas this year and WOW, the texture of the mash turned out PERFECT.  Looks like I will be making this side dish more often !

Rating for this dish is THUMBS UP, even though the dish was a little more labor intensive to prep than I prefer.


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