My back is feeling a bit better for the moment so I’d better type out this tasty hardcore hobbit recipe before it catches up with me. I got my hands on one of those tiny crockpots the other day, not the little dipper but just one size up from that. I figured it would be great for doing little breakfast things and warm dips in. In the game breakfast barley is made with barley, apple, water, and fine seasonings. It sounds so tasty and like a nice fun alternative to everyday oatmeal. I often have barley as a savory item so it was definitely fun to see how it was sweet. It works! It reminds me of a dessert congee of sorts. The best part about it was that I started the crock before I went to bed and when I woke up in the morning a nice warm bowl of tasty was waiting for me. Skipping making breakfast that morning? Epic win!
- 1 cup pearled barley
- 1/2 tsp salt
- 1 tsp pumpkin pie spice (the finest seasonings of all hehe)
- 4 cups water
- 1 cup dried apples and apricots, chopped (I think any variation of dried fruit in this would be yummy)
- 1/3 cup honey
- Combine ingredients in a small crockpot. Cook for 8-10 hours.
Serves four. Each serving contains 339 calories, .7 grams of fat, and 10.2 grams of fiber. Check out that fiber!! Don’t try to do this in a large crockpot unless you are doubling or tripling the recipe. My first experiment was in a large and well…it burnt. Not fun. It needs a small one. Definitely worth a trip to walmart for a little 10$ thingy. I don’t often brave that place. I’m looking forward to the warm dips I’m going to make in that thing in the future.
A little hardcore hobbit project action today. In the game the stew of kings is made out of chicken stock, tater, and uncooked chicken. So basically this is a chicken stew. A tasty one at that! A nice lighter stew alternative to the beef stew. Eventhough our crockpot of awesome is out of commission I was able to pick up a small crockpot to get this done. It will do until I find a nice 8 quart or higher one on sale. I like my crockpots extra doom sized. The small one will then be in charge of doing up some nice dips and fondue in the fall I think. Anyways, on to the stew of kings!
- 4 chicken breasts
- 1/2 tsp salt
- 1 large shalot, finely chopped
- 1/4 cup dry white wine
- 1 1/4 cup chicken broth
- 4 red potatoes, quartered
- 2 medium carrots, sliced
- 1 tsp poultry seasoning
- 1 pinch herbs de provence
- 1 tsp flour
- Sprinkle the chicken with salt and pepper, brown in a skillet 2-3 minutes per side. Allow to rest 5 minutes, slice into cubes and place in crockpot.
- Add shalot to the skillet and allow to brown.
- Add wine to the skillet to deglaze and pour everything into the crockpot.
- Combine the rest of the ingredients in crockpot, give it a stir.
- Cook for 6-8 hours on low or 3-4 hours on high. Depends on your crock.
Serves 4 (about 1 1/2 cup each). Each serving contains 391 calories, 1.9 grams of fat and 6.9 grams of fiber. A nice filling meal. Lovely served with some bread or scone to catch that bit of gravy the dish makes. Nummy!
As I mentioned before this year was a crazy holiday. We made a turkey and a ham. The ham is slowly being devoured in the form of sandwiches and soon to play a starring role in a soup. The turkey leftovers are another matter. This time I wanted to do something a bit different. Soup? *yawn* Curry? *yawneroonie* Sandwiches? *snore* Turkey dinner stew? *what what? who there?* hehe. So I thought about it and pulled out the “turkey juice” I had saved from the freezer and pondered the idea. This year the turkey juice had some stuffing that had fallen into it so we had dubbed it at first a slurry and then it became slurkey when we discovered it had stuffing AND turkey in it. If you still have some gravy leftover from your own feast feel free to use it in place of the oxo, flour and slurkey. I would if we still had some it would probably be a tad healthier.
Sadly, no picture this time…the camera was out of power from holiday pictures and the stew was devoured before it could charge. I believe omnomnom was uttered by some of the ravenous horde…no not that horde…WoW does not come to play here anymore.
- 2 Potatoes
- 3 Carrots
- 3 Celery Stalks
- 3 tbl Flour
- 2 pkgs beef oxo
- 1 cup turkey juice or slurkey or gravy (see intro)
- 2 cups of leftover turkey cut into chunks
- 1 tbl sage fresh
- 1 tbl marjoram fresh
- 1/4 cup dried cranberries
- 1/2 cup water
- Cube the potatoes, slice the carrots and celery. Place in crockpot. Top with the herbs.
- Dust the flour and oxo on the vegetables and mix.
- Add the turkey juice and 1/2 cup water. Cover and cook on low for 3 hours.
- Add the turkey and dried cranberries. Stir, cover and cook for another 2-3 hours.
omnomnomnom…errr…oh right, nutritionals. This stew serves four generously. Each serving contains 327 calories, 4 grams of fat, and 5.2 grams of fiber.
It’s spring out here…which means we are getting our fair share of rainy weather. It’s rainy, it’s cold, my husband comes back from the ship very cranky on days like this. One quick fix for that is a nice bowl of hot soup. Perks him right up and even helps to warm him up. The man is always cold! Ofcourse eating a soup like this always involves croutons and cheese. So, the soup itself had better be pretty healthy to begin with. This recipe has been through a couple of generations and is as all recipes I work with a work in progress. This is our most recent enjoyable onion soup batch.
It is also a part of my hardcore hobbit project. In the game the onion soup contains onions and hearty stock…we ofcourse took it a bit further than that.
- 2 large sweet onions (this round we used mayan sweet), sliced
- 5 cups beef broth
- 1 tsp herbs de provence
- 1 celriac or celery root, cleaned up and cut (either in quarter if you plan to take it out or diced if you plan to leave it in)
- 2 carrots, very thinly sliced
- salt and pepper to taste
- Heat a pan to medium and spray. Add the onions and cook until carmelized.
- Add the onions to the crockpot.
- Add the celery root, carrots, herbs, and cover with the broth.
- Allow to cook on low for 5 hours or more. If you are planning to remove the celery root do so right before serving. I like to leave mine in. It is sort of like having a flavoured potato in the soup. Very tasty.
Serves 6 generous portions. Each servings contains 41 calories, 0.6 grams of fat and 1.5 grams of fiber.
A nice healthy base indeed! To keep it healthy I suggest getting multigrain croutons and skim milk cheese for your dressings. When I’m being extra indulgent I go for the smoked gouda or smoked gruyere as my cheese of choice. Definitely a happy time.
A part of my hardcore hobbit process. In game the Beef stew is made with a hearty stock and a cut of beef…I can easily say I take mine a bit further. This is a bit of an indulgence dish but still won’t bust your day. Filling and comforting. I love to prepare this in the morning and let it slow cook all day long. I once prepared a huge amount of stew based on my recipe but with tofu instead of beef and veggie broth instead of beef broth. Even a strict meat lover (he pushes any sort of green garnish away) enjoyed it so much he ate seconds…we are convinced this is either a sign of the apocalypse or a good stew.
- 1 lb of steak ends or stewing beef
- 3 carrots, sliced
- 1 onion, chopped
- 5 cloves of garlic, smooshed and minced
- 3 stalks of celery, chopped
- 3 red potatoes, quartered
- 1 cup beef broth
- 3/4 cup red wine
- 2 tsp paprika
- 2 tbl flour
- 1/8 tsp red chili pepper flakes
- salt and pepper to taste
- Cut the beef into nice bite sized cubes. Toss the cubes in a mixture of flour, paprika, and salt and pepper.
- Spray your pan, heat to medium. Cook the coated meat in the pan for just a couple of minutes to sear it and place in the crockpot. Put the garlic and onions into the pan and cook them until softened or carmelized, your choice.
- Use the wine to deglaze the pan and pour into crockpot.
- Add the rest of the ingredients. Cook on low for 6-8 hours.
Serves four. 434 calories, 9 grams of fat, 6 grams of fiber per serving. Great served with a couple of biscuits.
Now I must run off and find some candles and such for our earth hour which we are actually making into earth night. It all gets turned off over here in just a couple of hours for the whole night!
I knew today was going to be a long day with work and the gym so once again time to bring out ye old crockpot again. It is so wonderful to know you are coming home to a tasty healthy meal instead of blowing my efforts on fast food. Friends don’t let friends eat fast food right?
Hardcore Hobbit edit: In the game there is a mushroom chicken soup. It calls for chicken stock, mushrooms and green onions. To make this a hardcore hobbit triumph maybe this soup should be garnished with green onions at the end? I definitely think it would make a tasty soup even tastier. Hehe this one even has the mastery option of parsley. Crit!!
- 2 tsp butter
- 300 grams or more crimini mushrooms, puree
- 2 carrots chopped
- 4 cups low sodium chicken broth (works great with my turkey broth posted earlier in my blog too)
- 2 cups water
- 1/2 cup pearl barley
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp italian spice mix
- 1 1/2 cup cubed cooked chicken breast (Leftovers, or just toss a couple of breasts in the oven with some seasoning on them till cooked)
- 1/2 cup chopped fresh parsley
- 3 tbs freshly grated parmesan cheese
- Melt the butter at the bottom of the crockpot on low. Stir in the carrots, saute for a few minutes.
- Add the mushrooms, broth, water, barley, salt, pepper, and italian spice. Allow to cook for 5-6 hours, more won’t really hurt it if needed.
- 30 minutes before serving add the chicken, parsley, and cheese. Allow to heat through. It’s good to take this time to make a nice salad or garlic bread to go with this soup.
Makes four hearty servings of approx 2.5 cups each. Nutritionals: 282 calories, 5.7 g fat, 6.8 g fiber. Warning this is one filling soup! Be light on those side dishes or you just plain won’t finish it all.
Sometimes when I get home from the gym I just don’t feel like cooking but I’m soo hungry for something filling. Picking up something on the way home for us is just plain defeating the purpose. Well, crockpot to the rescue! Have you hugged your crockpot today? Well, you should. It can really be your best friend during the busiest of times, the laziest of times, and the hottest of times. Sometimes I make this for post gym eating but I’ll admit to having made this for post marathon gaming eating too. Afterall, I am a gamer girl at heart.
Look yummy? It is…oh yes it is. Let’s get to it then?
- 4 chicken breasts
- 1/4 cup water
- 1 package dry italian mix
- 1 can fat free Campbell’s cream of chicken soup
- 1 package of fat free cream cheese (8oz)
- Place the chicken in the crockpot. I start mine from frozen, no defrosting here! Add the water and the dressing mix. Just the mix, no oil or anything. Cook on low for 3-4 hours.
- Add the soup and cream cheese to the crock, stir carefully (the chicken might be a bit fall apart). Cook one more hour or more if desired.
Yes, that’s it! So easy, it’s another one of those comfort foods. Sometimes after the gym you need something that tastes decadent and easy. We tend to serve this on rice. Serves four. Each breast with a bit of sauce is 300 calories. Now isn’t that the best news of all? Pair it with a nice salad and to be honest I find myself stuffed.
Really the title says it all. I was looking for those thai flavours, I didn’t want thai food calories, and I had extra lean ground meat staring at me daring to do something with it. Well…something had to be done! Done it was…and tasty.
- 1 lb extra lean ground beef
- 1/4 cup hoisin sauce
- 1/4 cup dry bread crumbs
- 3 tbl minced green onion
- 1 egg
- 2 tsp garlic
- 1/4 tsp each salt, pepper, basil
- 1 cup light coconut milk
- 1/3 cup hoisin sauce
- 2 tbl soy sauce
- 2 tbl light peanut butter
- 2 tbl basil fresh minced
- 1/4 tsp crushed red pepper
- Preheat oven to 400F.
- Combine the first seven ingredients in a bowl. Form the mix into meatballs, typically around 40 of them and place on the cookie sheet.
- Bake for 15 minutes.
- While they cook combine the remaining ingredients in a crock pot. Whisk them all together.
- Add the cooked meatballs to the crockpot. Stir. Cover. Cook on low for 3-4 hours.
- Serve hot.
Each meatball is approximately 45 calories each based on 40. If you make more or less simply divide 1800 by the number of meatballs you actually made to get the approximate calorie value of your meatballs.
I serve these on a nice bit of rice noodles and with a lovely side salad with ginger dressing. Then close my eyes and pretend I’m in Thailand. hehe.