Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Crockpot Meat Sauce January 20, 2014

Crockpot Meat Sauce.

The crockpot comes out when the schedule gets CRAZY!  As I have mentioned before, the crockpot causes the ingredients to give up far more liquid than when cooked over the stovetop, so I adapted my Meat Sauce recipe ( https://locarbjabberwockey.wordpress.com/2013/02/03/what-low-carb-spaghetti/) , and it turned out awesome. Prep the night before, store in fridge, and just plug it in before you leave for work . When you walk in the door, you’ll be greeted with the fabulous smell, and just need to prep noodles for the fam and veggies for yourself.  If you are a truly sneaky parent, you can hide a bit of sauteed/julienned zucchini ontop of the noodles, and smother it in sauce.  I don’t think my kid actually noticed.

Crockpot Meat Sauce

2 lb. ground beef
2 onions, sliced
2 lb. mushrooms, sliced
2 fifteen oz. cans diced tomatoes
1 six oz.can tomato paste
2 cans medium black olives (12 oz. drained)
2 Tbsp. dried basil
1 tsp. Italian seasoning
1 tsp. Kosher salt
1/2 tsp. cracked black pepper

Prep: Drain olives, and break them up by squeezing them (or you can buy pre sliced). Take small little chunks of the beef and squeeze into bite sized pieces.  This will help hold them together during cooking.

Layer onions, mushrooms, tomatoes, tomato paste, olives, meat, and seasonings into the slow cooker. Cook on low for 8 hours or high for four. Give the sauce a good stir and let bubble for a couple more minutes before serving (just enough time to prep veggies and noodles).

Serve over noodles for the family, julienned sauteed zuchinni, or spaghetti squash for the low carb’ers. Leftovers pack very nicely for the kid’s lunches, and can be frozen.

Crockpot Meat Sauce.

Crockpot Meat Sauce.

Crockpot Meat Sauce

 

Jabberwock’s Goulash – Get rid of those odds and ends in the fridge ! February 25, 2013

Filed under: Dinner — Low Carb Jabberwockey @ 4:53 pm
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Goulash.

The Jabberwock has always been a huge fan of one pot meals. Why ?  Less cleanup of course !  This custom version of Goulash is mainly a way to get rid of the odds and ends of veggies and leftovers laying around in the fridge.  The flavor of the dish is a little different every time depending on what I have to throw in it – this time I had some leftover meat sauce which give it a great flavor.  For a lower carb version just omit the orzo…… Here’s last night’s version.

Jabberwock’s Goulash

1 lb. Italian sausage (mine was chicken)
2 tsp. olive oil
1.5 onion, sliced
2 scallions, diced
1 lb. mushrooms, sliced
1.5 cups Jabberwock’s Meat Sauce
14 oz. can of tomatoes, juice drained
6 cups spinach
2/3 cup orzo (dry)
1/2 tsp. Kosher salt
1/2 tsp. cracked black pepper
1 Tbsp. dried basil

Cook the sausage over medium heat.  Remove to a plate.  Sautee onions in 1 tsp olive oil, remove to plate.  Sautee mushrooms in 1 tsp olive oil.  Add onions and sausage back to pan with the mushrooms.  Add the meat sauce, canned tomatoes, salt, pepper, and basil,  and simmer for about 15 minutes.

While sauce is simmering, cook the orzo.  Drain, and add to pan, stir in.  Add the spinach and mix in.  You can remove from heat for this step….the residual heat of the Goulash will wilt the spinach perfectly.

 

What ? Low carb spaghetti ? February 3, 2013

Filed under: Dinner — Low Carb Jabberwockey @ 6:07 pm
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locarbspaghetti600x402 .

YEP.  There is indeed a way to do low carb spaghetti using zucchini instead of noodles!  I found a nifty Julienne tool at Bed Bath and Beyond. It was on sale for $12.00 US.  There was a nice stainless potato peeler AND the Julienne tool in the package.  Both are very sharp and seem to be doing well in the dishwasher.  The texture/size/consistency of the Julienned zukes are what I would call a near perfect simulation of noodles.  I think I have mentioned before that I just don’t care for the other “veggie noodle” alternative (spaghetti squash) due to its sweetness and mushy consistency.

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I made a very large batch of the meat sauce since it’s a perfect candidate for freezing.  I have to admit the kiddo misses real noodles, so on the leftovers I cook some pasta up, arrange in lunch containers with broccoli spears and freeze.  Since they have microwaves at her school she’s able to have a fairly healthy lunch with very little effort prepping in the morning.

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Jabberwock’s Meat Sauce

2 lb. ground beef
2 onions, sliced
2 lb. mushrooms, sliced
2 tsp. olive oil
3 fifteen oz. cans diced tomatoes
1 six oz.can tomato paste
2 cans medium black olives (12 oz. drained)
2 Tbsp. dried basil
1 tsp. Italian seasoning
1 tsp. Kosher salt
1/2 tsp. cracked black pepper
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4 medium zucchinis, Julienned
2 tsp. olive oil
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Brown the meat in a very large saucepan, this makes alot!  Drain grease and remove to plate.  Sautee onions – no oil neccesary for me since my pan is nonstick. Remove to plate.  Sautee mushrooms in a wee bit of oil (2 tsp.).

Add canned tomatoes and tomato paste to mushrooms. Add the olives. I don’t buy pre-sliced since they are more expensive….I use whole medium pitted, and simply “squash” them between my fingers to break them up a bit.

Add all seasonings and stir until the tomato paste incorporates into the sauce, then add the beef and onions back to the pan.  Simmer for 30 min (or more if you have the time).

When the sauce is ready,get another pan nice and hot, I use cast iron for this…add about 1 tsp. olive oil and half of the zucchini.  Don’t crowd the pan!  Sautee until the zucchini is “al-dente”, and remove to plate. Sautee the other half…

Serve topped with grated parmesan.  Sauce recipe makes 3 quarts.

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