Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

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.


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)


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


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.


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.


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 !).





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.


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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