Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Buffalo: It’s What’s For Dinner (Pepperjack Pesto Burgers) December 23, 2013

Buffalo Burgers.

The hubs is an avid gardener and routinely gives garden treats to our neighbors… After a recent butternut squash giveaway, he came back home with some ground buffalo.  I wasn’t sure what buffalo tastes like, and was considering a lasagna (I was concerned that it might be “gamey”).  After consulting with my 13 year old Sous Chef, we opted for burgers instead.

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We decided to go “gourmet” on these burgers, and had to make do with ingredients on hand.  We topped each burger (right after flipping) with a thick piece of pepperjack cheese, and a small dollop of home-made pesto( https://locarbjabberwockey.wordpress.com/2013/09/08/easy-homemade-pesto/ ).  We also sauteed half an onion and some mushrooms, for an additional yummy topper.

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The fam’s burgers were served on English muffins, with mayo, homemade pickles, grape tomatoes, and lettuce.  For me the low carb version was served on a bed of lettuce to replace the bun.  Two thumbs up for buffalo meat !

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Buffalo Burgers

Buffalo Burgers

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EASY Homemade Pesto September 8, 2013

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

 

Shirataki with Pesto and Tomatoes – Terrifically low carb… October 12, 2012

Filed under: Dinner,Lunch — Low Carb Jabberwockey @ 5:35 am
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Shirataki with pesto and tomatoesThere is a tofu based product called “Shirataki”.  It is an incredible substitute for pasta, and in my opinion FAR superior to spaghetti squash (the texture of squash just doesn’t cut it for me).

The trick to Shirataki is to not be put off by the smell when you open the package….there is a fishy-ness to it.  Just dump it into a strainer and rinse immediately which takes care of it.

Prep time for this meal is about 2 minutes, which makes it a fabulous lunch when you are totally famished.  AND, the Shirataki has a pretty long shelf life, so when it comes on sale you can stock up.  Besides being low carb, the noodles are also low calorie when compared to pasta.  Only 20 per serving !

Shirataki with Pesto and Tomatoes

1 Serving Shirataki (4 oz)
1 Medium Tomato
1 Tbsp. Pesto

Rinse Shirataki noodles in a strainer.  Dump into a bowl, add 1 Tbsp. Pesto, and microwave for 30-60 seconds.  Add Tomatoes and mix together.

| Fat 7.75 g | Carbs 8.32 g | Net Carbs 4.82 g | Prot 3.08 g | KCals 107 |

 

 
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