Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Pesto covered Klickitat River salmon November 21, 2012

Filed under: Condiments,Dinner,Lunch — Low Carb Jabberwockey @ 7:40 pm
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Our wonderful neighbor Ron brought over about 6 or 7 pounds of freshly caught  Klickitat River salmon (filleted !).  This is the quickest possible meal a working mom can make on a weeknight, and of course it’s delicious.

My pesto is homemade, however,  store bought tastes just as great !

Pesto covered Salmon

1.5 pounds Salmon
1/4 cup pesto

Preheat oven to 375 F.  Place salmon skin side down in 9×13 baking dish. Cover top of fish with Pesto.  Cook for 10-15 minutes depending on the thickness of the fish.  Salmon will be cooked when you can flake away a piece from the thickest part.


Jabberwock’s Pesto

Filed under: Condiments,Dinner,Lunch,Sauces,Side Dishes — Low Carb Jabberwockey @ 7:25 pm
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What to do with an overabundance of fresh basil from the garden ?  Make Pesto of course !  I prefer to use walnuts over pine nuts since they are less expensive and keep better.  I typically make as much as I can once the basil comes on, and freeze it.  Usually I have enough to last the entire year.  The batch in the picture is 2 quarts.

Jabberwock’s Pesto

2 cups fresh basil, packed
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts
5 cloves garlic
1 tsp. Kosher salt

Pulse the walnuts, garlic, salt, and Parmesan together until finely chopped.  Add basil leaves, and put the lid on the food processor.  Drizzle the olive oil in and pulse until all ingredients are blended.

Store pesto in a small mason jar, topping with a layer of olive oil to fully cover the top (this prevents browning).


Tomato Paste October 8, 2012

Filed under: Condiments — Low Carb Jabberwockey @ 7:30 pm
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Alas, the end of Summer has arrived, and the tomatoes are nearly done for the year.  Making tomato paste is easier (in my opinion) than canning, and it’s a GREAT way to get rid of those tomatoes that are overripe, spotty, bruised etc.  We have this gadget called a “Food strainer/sauce maker” that my better half got at the hardware store a few years ago.  We mostly use it for pulping blackberries to remove the seeds for jams, however, it’s also a neat way to get rid of the skins/seeds in tomatoes.


Tomato Paste

5 lbs. Tomatoes
3/4 C. Olive oil
1 tsp. Kosher salt

Roughly chop tomatoes and let sit in a colander to drain most of the juice off. Just quartering them is fine, and you can actually leave the cores in.

Bring tomatoes, 1/2 cup olive oil, and salt to a boil on the stove, stirring occasionally.  Bring down the heat, and let simmer for 5 to 10 minutes.

Pass mixture through “the gadget” (see pics below).  A food mill works just fine for this as well.

Pour into a large sheet pan, and cook in the oven for 3.5 to 4 hours on 300 F, stirring with a spatula every 30 minutes.  As the juice cooks off you will see carmelization starting on the outer edges, just mix it all back in and redistribute to one side of the pan as it starts to cook down. As the paste begins to really thicken check it every 10 or 15 minutes.  When it starts getting a nice dark red, you know you are getting close !

Store in small jars, covering the top with a layer olive oil.  I usually make a double batch and do 2 sheet pans at once, and freeze.


Simmering Tomatoes

Sauce maker

Tomatoes in the oven


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