Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Shrimp Caprese Dinner August 2, 2014

Filed under: Dinner — Low Carb Jabberwockey @ 4:54 pm
Tags: , , , , , , ,
Shrimp Caprese

Fat 13.9g | Net Carb 4.4g | Prot 25.6g | KCals 252

.

Super quick and easy 10 minute meal, using tomato and basil fresh from the garden!

Shrimp Caprese
20 medium shrimp (pre-cooked)
1 Tbsp butter
1 medium tomato, diced
5 fresh basil leaves, thinly sliced
Salt, Pepper and garlic powder to taste

Melt butter over medium high heat. Add shrimp and sautee until a nice and brown.  Add salt (I use Kosher), pepper and garlic powder to taste.

Add tomatoes and basil.

 

Garden Nommies – Caprese Salad September 8, 2013

Filed under: Side Dishes — Low Carb Jabberwockey @ 9:34 pm
Tags: , , , , , , ,

Caprese Salad.

This is one of my late summer go-to sides.  Fresh tomato and basil from the garden will amplify the flavor.   Slice the tomatoes, add fresh mozarella medallions, drizzle with olive oil.  Add thinly sliced basil.  Sprinkle with Kosher salt and cracked black pepper.

Prep = 3 minutes !

 

EASY Homemade Pesto

Filed under: Appetizers,Condiments,Dinner — Low Carb Jabberwockey @ 6:11 pm
Tags: , , , , , , , , ,

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

 

Pesto covered Klickitat River salmon November 21, 2012

Filed under: Condiments,Dinner,Lunch — Low Carb Jabberwockey @ 7:40 pm
Tags: , , , , , , , , ,

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
Tags: , , , , ,

.

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).

 

Jabberwock’s Tomato Herb Bruschetta October 13, 2012

Filed under: Side Dishes — Low Carb Jabberwockey @ 5:04 pm
Tags: , , , , , , , , ,

Tomato Herb BruschettaOK, not totally low carb since it’s sitting on a toasted bread platform (yes the Jabberwock stuggles occasionally with temptation – more on that later), however, it also sits wonderfully on top of a chicken breast, steak, grilled eggplant, or zucchini.  Delicious with scrambled eggs as well.

Jabberwock’s  Tomato Herb Bruschetta

1 1/2 pounds tomatoes
2 Tbsp. onion, finely chopped
5 medium garlic cloves, minced finely
1/4 cup thinly sliced fresh basil
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1 8 oz.container fresh mozarella (diced)
1/2 tsp. Kosher salt
1/4 tsp. cracked pepper

Cut tomatoes in half, squeeze out the juice and seeds, and dice. Add rest of ingredients. Let stand at room temp for about an hour before serving.

 

 
%d bloggers like this: