Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

St. Patty’s Day Meal with Roasted Asparagus/Toasted Almonds March 23, 2013

stpattysday600x402Jabberwocks EASY Corned beef

Copycat KFC Coleslaw

Roasted Asparagus with Toasted almonds

2 bunches asparagus
1 Tbsp. olive oil
1/2 tsp. sesame oil
1/3 cup slivered almonds (raw)
Kosher salt and cracked black pepper to taste

Remove woody ends from asparagus and arrange on baking sheet. Drizzle with olive and sesame oil, add salt and pepper to taste.  Roast in 400 F oven for 10-12 minutes.

In the meantime, add the slivered almonds to a nonstick pan, and toast over medium high heat until they just begin to brown.  Watch them carefully, they burn easily towards the end.

Sprinkle the toasted almonds on the asparagus and serve!


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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