Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Easy Homemade Tomato Paste September 29, 2013

Filed under: Condiments — Low Carb Jabberwockey @ 6:09 pm
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Yes.  I said EASY.

I have made tomato paste before and it was delicious, however, I don’t actually enjoy breaking out the food mill !   Here is an adaptation that will use up the rest of your crop, AND, eliminate the fruit flies from the kitchen (they were out of control this year).

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Easy Tomato Paste.

  • Cut tomatoes in half.  Thirds if they are extra large.  Arrange on a non reactive baking sheet (the acid in the tomatoes will etch your aluminum pans).
  • Drizzle generously with olive oil, and season with Kosher salt and cracked black pepper.
  • Sprinkle with chopped basil (mine was fresh, but you can use dried), as well as minced garlic.
  • Roast at 325 F for 1.5 to 2 hours, until they are shriveled up, and there is no juice in the pan.  Don’t mind the dark burnt looking “stuff” on the bottom of the pan….it adds tremendous flavor to the paste.
  • Transfer to a blender, and puree until smooth.  I store my paste in small canning jars, and freeze.

Easy Tomato Paste

Easy Tomato Paste

Easy Tomato Paste

Easy Tomato Paste

Easy Tomato Paste

Easy Tomato Paste

 

EASY Homemade Pesto September 8, 2013

Filed under: Appetizers,Condiments,Dinner — Low Carb Jabberwockey @ 6:11 pm
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EASY Homemade Pesto.

It’s that time of year again… We have an abundance of basil coming out of the garden, so it’s PESTO TIME!  I buy a large bag of Parmesan and Walnuts from Costco, and store in the freezer, so I always have some on hand.  The pesto can be stored in the freezer, and if you make enough, it can last nearly a year.

EASY Homemade Pesto

2 C. Basil, packed
1/2 C. Romano or Parmesan, grated
1/2 C. Olive Oil
1/3 C. Walnuts
3 Medium Garlic cloves
1 tsp. Kosher Salt

In a food processor, chop the garlic first, then add basil, cheese, walnuts and salt.  Pulse a few times just to mix, then gradually begin adding the olive oil.

Store in jars, plastic containers, ice cube trays (whatever!). Pour a small bit of olive oil on top which will keep that upper layer nice and green, and pop into the freezer.

If you don’t have walnuts, I have substituted pine nuts or pecans.  Also, I have stored in paper cups in the freezer, covered with plastic wrap and a rubber band, but they took a little freezer burn after a few months.

EASY Homemade Pesto

EASY Homemade Pesto

EASY Homemade Pesto

 

Jabberwock’s Fajitas with Peach and Avocado Salsa May 19, 2013

Filed under: Condiments,Dinner,Lunch — Low Carb Jabberwockey @ 5:53 am
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Marinade:
1/4 Cup olive oil
2 1/2 Tbsp Lime juice
1 tsp. cumin
3 tsp. chili powder
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 tsp. coarsely ground black pepper
2 cloves garlic minced
1/4 cup chopped cilantro

Fajitas:
2 lb steak (I used chuck)
2 red bell peppers, sliced
2 medium onions, sliced
1/4 cup chopped cilantro
1 Tbsp olive oil
Flour tortillas (for the family)
Salad Greens for the low carbers
Peach and Avocado Salsa

Prepare marinade in bowl and whisk. Add meat, and refridgerate for at least 30 minutes, but preferably a couple of hours if possible. Flip the steak a couple of times so both sides are coated with the marinade.

Fire up the BBQ to Med/High.

In a large nonstick frying pan, sautee the onions and red peppers in the olive oil.

While onions and peppers are cooking toss the steak on the BBQ until cooked to desired done-ness – bring it in to rest a bit. Add the leftover marinade to onion/peppers and turn to med/high heat and make sure it bubbles up for several minutes to cook out any meat juices.

Slice steak, add to onions/peppers. Add the last 1/4 cup of cilantro.

Serve with Peach and Avocado Salsa over salad greens for the low carbers, and with flour tortillas for the rest of the family.

By the way, these are VERY excellent leftovers !

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Jabberwock’s Peach and Avacado Salsa

Filed under: Condiments — Low Carb Jabberwockey @ 12:10 am
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4 tomatoes, diced
1 avacado, diced
1 peach, diced (I used canned peach halves)
1/4 cup red onion, diced finely
1 jalepeno, diced (can be omitted)
1/2 Cup cilantro
1 clove garlic, finely minced
1 tsp. kosher salt
2 Tbsp. lime juice
2 Tbsp. olive oil
Cracked black pepper to taste

Combine all ingredients, and refridgerate for 30 minutes before serving.  If you happen to have a mango on hand they do very nicely instead of the peach.

 

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.

 

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.

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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)

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

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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.

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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.

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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 !).

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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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