Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Emeals Review: Baked Steak with Roasted Acorn Squash March 16, 2013

Filed under: EMEALS reviews — Low Carb Jabberwockey @ 9:19 pm
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Emeals Baked Steak

Emeals Baked Steak with Baked Acorn Squash

Ingredients: 2 lb. steak, onion, ketchup, cider vinegar, brown sugar, mustard, Worcestershire sauce.

Embellishments: I increased the onion from 3 Tbsp. (minced) to using half of a very large onion (slliced).  I also had a sweet red bell pepper, so sliced it up, and tossed it in.

Cook/prep time:  Prep was very easy, about 10 minutes.  Cook time per the recipe was 2 hours, however I prepped the dish in advance, and it was sitting in the fridge most of the day, so increased to about 3 hours.

Comments:  Easy prep, perfect for make ahead, delicious taste.   For the side, I opted to not have salad, and made Baked Acorn Squash and some Cauliflower mash.  Thumbs up for this Emeals dish.

Emeals Baked Steak

Emeals Baked Steak

Emeals Baked Steak

Emeals Baked Steak

Emeals Baked Steak

Emeals Baked Steak


Jabberwock’s EASY Corned Beef March 9, 2013

Filed under: Dinner — Low Carb Jabberwockey @ 6:17 pm
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corned beef

Corned beef

I love this time of year…here in the US, it’s when Corned Beef goes on sale!

Growing up, we rarely ate it, and I recall my mom boiling it to death, and throwing in that little seasoning packet that comes with the meat. YUCK.

I’ve found it’s far tastier to treat the corned beef almost like a ham, and cook it in the oven with glaze.  Here’s my version

Jabberwock’s EASY corned beef

2 lb. Corned beef, rinsed
1/2 cup water
1/2 cup apricot preserves (mine was sugar free and also had pineapple in it)
2 Tbsp. brown sugar
2 Tbsp. soy sauce

Lightly spray the bottom of a 9×13″ cooking pan with oil. Rinse the corned beef, add to pan with the water.  Cover tightly with aluminum foil and bake for 1.5 hours at 350 F.

While corned beef is cooking, combine the apricot preserves, brown sugar, and soy sauce and refrigerate which will thicken it a bit.

After the corned beef has been in the oven for and hour and a half, uncover, and coat with all of the apricot mixture.  Cook for another 30 minutes, basting about every 10 minutes with the sauce/drippings.


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