Those crazy lothlorien elves, adding herbs and spices to their lembas. Who do they think they are? Oh. Right. I had thought about just adding spices to a lembas bread as the description suggests, but really how would that be fun? So I made up a slightly sweet bun and went with it. My alternative to cream this time was definitely a tasty winner. In the game this bread is made with fresh cream, mixed herbs, mixed spices, and flour. It is definitely a highly portable bread, I grabbed one of these out the door for my husband to help fuel him through the errands we needed to run before heading home. Including talking to cranky insurance people…who may have been orcs…I’m not entirely sure. There was definitely something distinctly orcish going on there.
- 4 tbl unpacked brown sugar
- 1 1/2 cup unbleached flour
- 1 tsp yeast
- 2 tbl water
- 1 egg
- 1/3 cup unsweetened original almond milk
- 1 tbl light cooking margarine
- 1/2 tsp ground mace (freshly ground if possible)
- 1 tsp cinnamon
- 2 dried apricot halves
- Combine all the ingredients except the apricot halves. Knead throughly, allow to sit in a warm dark place to proof about 20 minutes or until it has doubled in size. Punch and proof again.
- Pound the apricot halves to 1/4 inch thickness and slice. You can add these to the dough or use them to decorate the tops of the buns before baking.
- Form into 6 buns and place on a baking tray. Allow to sit for 20 minutes.
- Bake at 350F for 20-25 minutes. Until a nice golden colour.
Makes 6 breads. Each bread contains 150 calories, 1.7 grams of fat, 30.1 grams of carbs, 1 gram of fibre, and 4.4 grams of protein. Definitely fantastic for a bit of omnom on the go!
Mmm spring is finally starting to be in the air out here. Time for the dip veggies to come out, or maybe even time to do a lovely middle eastern style dinner. I can see it now…a variety of those awesome middle eastern dips, veggies, pita, some form of kabobs, enjoyed outside with good company. Yes, definitely time. Every time I pick up a roasted red pepper hummus from the store it is awful and bitter though. Obviously, this is something that needed to be dealt with. To the hobbit hole! *insert batmanish music here*
- 1 red pepper
- 2 cloves garlic
- 540 ml chickpeas
- 3 tbl lemon juice
- 2 tbl light peanut butter (you can use tahini if you like, sesame seeds don’t always like me)
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- salt and pepper to taste
- wash, dry, slice in half, and remove the seeds of the pepper. Place it cut side down on a foil lined baking sheet. Place under the broiler until it blisters and even burns a little, about 5 minutes.
- Remove the skin best you can after it has cooled enough to be handled. I never stress much about removing the skin though.
- Place the red pepper and the rest of the ingredients in a blender or food processor. Blend until smooth.
- Allow to chill for at least 2 hours before serving.
Serves 12. Each serving (about 1/4 cup) contains 72 calories, 1.5 grams of fat, 2.4 grams of fibre, 12.3 grams of carbs, and 2.9 grams of protein. A lovely filling snack or side dish really. Great when added to a falafel. Mmm!
I’ve been waiting so long to do this one. When I first glanced at the recipe in LOTRO I knew exactly what I had to do for these eggs. I’ve been waiting for that perfect time of year to do this. In the game these eggs are made with eggs and onions. They are described as “what seem to be normal hardboiled eggs are really Farmer Sandson’s famous recipe!”. How do you make hardboiled eggs with onions, you may ask. Simple! We’ve been doing it in my family for years! Start saving your yellow onions skins! I think this method makes them taste better than your average hardboiled egg but then it could just be because they are pretty.
- 4 white large eggs
- 1-2 cups of dry yellow onion skins
- COLD water
- Place the eggs in a medium saucepan. Fill with enough cold water to cover with an inch of water from the top of the highest egg.
- Add the onion skins to the pot covering the eggs.
- Bring the water to a rolling boil over high heat. Once it begins to boil reduce the heat to medium and allow to cook for 10 minutes. The water will get beautiful and dark, that’s perfect.
- Remove from heat and immediately place the eggs into icy water to chill. This keeps those egg yolks pretty and yellow, instead of greenish. Chill for atleast 5 minutes. Longer is perfectly ok.
- Remove from the icy water, rub dry with a towel and serve! Or keep in the fridge with the shells on for up to a week.
Note: all the info I found for just one egg seems to vary. Check the package on your brand. For general info here is what I had: each egg contains 80 calories, 5 grams of fat, 0 carbs, 0 fibre, and 7 grams of protein. Also, I am not declaring for any particular sports team over there. I had them on hand and I live in Victoria, BC…I gotta put the Vancouver team up there lest I possibly face some sort of lynch mob or something. Hope you have as much fun making these as I do!
BTW you can totally make more than four with the amount of dye those egg skins will give you. Just cool and start again.
I received a mini donut pan this week so I absolutely had to try it out. Healthier baked donuts? Yes please! I’m still tinkering with the spices I had bought from that lovely store. Today, my eye fell on the package of whole mace I had. So pretty and orange. I opened the package and gave it a sniff. YES! I never stopped and realized how delicious mace smells all on its own. I keep using it in blends. This time it needs to shine. Grinding it up made it smell even better! Mmmmm, I must do more with mace in the future.
- 1 cup whole wheat flour
- 2 cups unbleached flour
- 1 cup splenda or sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground mace (I went with 1 tsp, but that might be too intense for most. I looove spices though)
- 1 cup skim milk
- 1 tsp lemon juice
- 3/4 cup egg substitute (like egg beaters)
- 3 tbl melted light cooking margarine
- 1/3 cup mashed banana
- If you are grinding your own mace from whole. This is the texture I brought the mace down to:
- Combine the flours, sugar/splenda, baking powder, baking soda, and mace in a bowl.
- In a separate bowl combine the milk and lemon juice. Stir. Add the banana, melted margarine, and egg substitute.
- Add the wet mixture to the dry and stir until well mixed.
- Fill the mini donut pan and bake at 325F for 12-15 minutes. The donuts should spring back when touched.
If you don’t have a donut pan don’t worry! These work out great as cake like cookies or even mini muffins.Makes 43 mini donuts, cookies, or mini muffins. Each (baked with splenda) contains 38 calories, .3 gram of fat, .5 gram of fibre, 8.4 carbs, and 1.6 grams of protein. With sugar they contain 56 calories, .3 gram of fat, .5 gram of fibre, 12 grams of carbs, and 1.6 grams of protein. To die for when they are still warm. Mmmmm. Saving some of these for breakfast with latte before we start running around tomorrow.
Oh that classic peanut butter and chocolate pairing. It calls to us like a siren in the night…the day…after dinner…ok she’s always there. Stupid stalking craving siren. Now, I’m not going to be strapping myself to the mast of a ship anytime soon (oh yay, I knew that classics degree would come in handy eventually). It’s time to look this siren in the face and get the flock out of here (see? See what I did there? Yyyeah. *proud*). Cupcakes are so trendy right now, I’m simply not willing to spend so much on something I can make at home and healthier too! Have you seen the prices on these things? Pfft. Maybe on the go the temptation may be greater but right now these are much better and easy! They are just as cute too. I couldn’t find my awesome frosting tips at the time. This was done with a plastic baggie with the corner snipped off. This recipe is similar to my mexican brownies just slight differences and ofcourse a much smaller pan.
- 3/4 cup flour (whole wheat can work here too!)
- 1 1/2 tbl brown sugar
- 3 tbl unsweetened cocoa
- 1/2 tsp baking soda
- 1/4 cup unsweetened applesauce
- 1/2 tsp rice wine vinegar
- 1 1/2 tsp light cooking margarine
- 1/2 tsp vanilla extract
- 1/2 cup fat free cool whip, defrosted
- 1 tbl whipped peanut butter
- Combine the flour, brown sugar, cocoa, and baking soda in a bowl. In a second bowl combine the water, applesauce, vinegar, margarine, and vanilla. Pour the wet mix into the dry and stir until the batter is smooth.
- Fill each cup in a 12 count mini muffin tin about half full. Bake at 350F for 13-15 minutes. Cool.
- Combine the defrosted cool whip and peanut butter in a bowl. Fill a frosting bag or even a small plastic baggy with the end snipped off. Frost the cupcake mini’s when they have cooled completely. Serve.
Makes 28 mini cupcakes. Each serving contains 22 calories, .4 gram of fat, 4.2 carbs, .3 gram of fiber (based on regular flour), and .6 gram of protein. They look so adorable when brought out on a tray to serve to folks or even for just a night in with something special. I found that this recipe makes more frosting than I actually used. So, you can go really nuts with these things just like the ones you see in the shops. Another fun idea is to cut those bites in half and fill them with the frosting to create a whoopie pie style cupcake. Num!
Ooops a day late posting these. Got all caught up looking at bikes yesterday. The pedal kind. So excited about getting one finally. Especially with gas prices climbing more and more….and it isn’t even summer yet!! Time to find a better solution for those errands that are not within comfortable walking distance…which are a few. We are a bit out of the way here. Anyways! Hot cross buns. Those nummy treats that start coming out every spring. You see them there, taunting you, begging you to devour their souls….ummm….yeah. You get the idea.
- 1 1/4 cup skim milk
- 2 tbl dry yeast
- 2 cup flour
- 1 1/2 cup whole wheat flour
- 1 tsp salt
- 2 tbl unpacked brown sugar (you need this for that yeast to rise)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 6 tbl egg substitute (I use egg beaters)
- 2 tbl light cooking margarine
- 1/4 cup dried cranberries
- 1/4 cup raisins
- If you have a bread machine you can skip all this by using the dough cycle according to your manufacturers directions.
- Heat milk to lukewarm and pour over the yeast, carefully.
- In a large bowl combine the flour, salt, sugar, and spices. Make a well in the center and pour in the milk mixture. Stir and add the eggs and then the margarines. Fold in the raisins and cranberries.
- Once they are evenly mixed in cover the bowl with plastic wrap and allow to rise to double it’s size. This usually takes about 2 hours.
- Once risen, grab pieces of the dough and shape into 18 buns and place on a baking sheet. Allow to rise again slightly for about 30 minutes.
- Use scissors to snip the buns deeply in the form of a cross.
- Bake at 425F for 10 minutes or until golden brown.
- If you would like to glaze them I suggest a 1/2 cup icing sugar (if you can find the no calorie stuff even better) and about 1 tbl of lemon juice. Drizzle over hot buns.
Makes 18 buns. Each bun contains 112 calories, .8 gram of fat, 1.7 grams of fibre, 4 grams of protein, and 23 grams of carbs. These are tasty still warm and are sacrilegiously tasty first thing in the morning.
I think I may have given the pink slip to some of my naughtier starchy side dishes. This is your basic polenta that you can either keep plain or build on. I love using this as a side dish now. You can do so much with it, it is delicious, and filling! I never knew how easy and fast polenta was to make. You can even make it ahead of time. Which I did, because I wanted to make sure I had nice firm cakes for grilling or pan frying. I even had one of these as a snack with a bit of mint sauce on top. YUM! I love these little cakes and can’t wait to bring them out for grilling season.
- 1 cup cornmeal
- 1.5 cup broth (any will do, I used chicken)
- 1.5 cup water
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1 tsp italian spice blend
- Combine the broth, water, and seasonings in a small pot.
- Bring to a boil.
- Reduce the heat to low and add the cornmeal. Stir constantly. The polenta will form up quite quickly. It is done when it is thick enough to pull away from the bottom of the pot.
- Pour into 6 jumbo muffin cups or 12 regular sized ones and smooth.
- Allow to cool. Refrigerate atleast 30 minutes or overnight. Reheat before serving by either pan frying until slightly golden or grilling.
Makes 6 servings. Each serving contains 77 calories, .9 gram of fat, 1.5 grams of fibre, 16 grams of carbs, and 1.9 grams of protein. My favourite part of these has to be when you panfry them just right, they get this crunchy crust and the inside is nice and creamy. Yum! A superb side dish.
Posted in Sidedish, Snack