A friend of ours in the vampire campaign my husband is running has started a new diet called the GI diet or Glycemic Index diet. Makes me do a happy dance really since cooking for one vegetarian player and one Atkins diet player was proving troublesome. This is so much easier. So, I have learned they can eat whole grains, fruit, splenda and even low fat margarine. So easy! This week I made fruit bars…I originally called them fruit squares since they are based off my pumpkin squares recipe but it was pointed out that their rectangle nature made them dubious geometric characters if I called them that. These are nummy slightly tart treats that win with my diet choices too so hurray whole table is happy. The fibre in these makes me especially happy. Granted a certain player at the table could have gone with less fibre…you know who you are…Kaylee is still scarred from the experience. Bad Mustafa, bad. When I was thinking of what to name these I laughed so hard. They are fruity…they are oaty…and Kaylee was traumatized…what other name will do?
- 2 cups frozen mixed berries of choice (mine contained blueberries, blackberries, and raspberries)
- 1/2 cup splenda
- 1 cup whole wheat flour
- 1 cup quick cooking oats
- 1/2 cup light margarine (you can sub with 1/4 cup egg whites for those who want to avoid margarine, it is harder to work with to make it crumbly though)
- 1/4 tsp baking soda
- Combine the oats, flour, splenda and baking soda in a bowl. Add the margarine, using a fork blend until it is moist but crumbly.
- Defrost and cook the berries over medium low heat. If you want to thicken them add a tablespoon or two of whole wheat flour. If you like a sweeter filling add a bit of sweetener of your choice. Once the filling forms a good amount of sauce remove from heat.
- Place 3/4 of the oat mixture into a 9×9 glass pan. Press into the pan firmly to cover the bottom and form the crust.
- Pour the berry mixture on top of the crust and top with the remaining oat mixture.
- Bake at 350F for 30 minutes. Cool, cut into 18 bars and serve.
Makes 18 servings. Each serving contains 62 calories, 1.6 grams of fat and 1.8 grams of fibre. Let them blow your mind! Hehehe. Would this qualify as a hardcore firefly recipe then?
Holly Hornblower certainly does make one tasty pie. In the game she uses that fabulous pie crust and blueberry pie filling. Blueberry pie filling takes honey and blueberries. Well, I decided to add a bit of naughty to this pie. Blueberries are awesome with a bit of spice so after taking a sniff of the chai tea I was thinking of having with this pie, I added some chai inspired spices right in that filling. The end result is a tasty venture away from the same old blueberry pie…perhaps this is why those Hornblower pies are in such high demand! The unspoiled ones ofcourse. I had a lot of fun making the topper design for this pie too. We figured it takes a village to make a pie this tasty…so we put the village on the pie. Buahaha. More fun than lattice work and my husband came up with scandalous stories for some of the residents of this pie. Tsk, tsk some hobbits.
- 1 Hardcore Hobbit Pie Crust (instead of vanilla extract use lemon extract if you can)
- 2 1/2 cup blueberries (frozen works just fine too)
- 2 tbl honey
- 2 tbl cornstarch
- 1 cardamom pod, ground
- 5 cloves, ground
- Prepare crust, roll out and place in pie pan. Cut off excess. Use the excess to make a cute topper for the pie.
- Combine the blueberries, honey, cornstarch and spices in a pot. Heat on low until the honey melts and coats the blueberries easily. Do not let those blueberries lose their shape!
- Pour the filling into the pie shell. Top with topper of your choice. Bake at 375F for 40-50 minutes.
Isn’t pie just fantastic? Especially a healthy pie like this. This pie serves 8. Each serving contains 147 calories, 3.7 grams of fat, and 1.7 grams of fibre. The filling itself is just 98 calories, no fat, and 1.2 grams of fibre for those who decide to use a different crust.
Oh the humanity! Especially delicious with a low fat whipped cream topping of choice. Sooo good.
If you haven’t encountered a beignet before, get somewhere french inspired stat! Or better yet make this and save your waistline. True, a beignet should be fried but well, I miss beignets and fried food doesn’t agree with my new foodie choices or at times…me. I made these tasty pastries for a changeling one shot we hosted this week and even amongst those who have not experienced the fried love that is beignet they were suitably devoured. That thing that really makes me love this version is the crispy shell you get from the sugar coating. Num! So, no need to fry to get that crispy bit of pastry happiness. Great, talking about the beignets has made me need some more of them. Omnomnom.
- 1/2 tsp baking soda
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 2 tbl splenda
- 1/2 cup unsweetened applesauce
- 1/2 fat free sour cream
- 1 tbl melted light margarine
- 1 tsp rice wine vinegar
- 4 tbl sugar
- 1/2 tsp cinnamon
- Combine the flour, baking powder, baking soda, and splenda in a bowl.
- Add the applesauce, sour cream, margarine and vinegar. Knead briefly until the dough comes together. Don’t overdo it though or the dough will get sticky and hard to work with.
- Combine the sugar and cinnamon in a small bowl or ramekin.
- Take a teaspoon of dough, roll into a ball shape. Dip in the sugar mixture to coat.
- Place on the baking sheet. You should get around 26 beignets. Bake at 400F for 15 minutes or until golden.
Makes 26 beignets. Each beignet is 40 calories, .3 grams of fat and .3 grams of fibre. Want higher fibre? Try a whole wheat flour blend! It tastes just as great!
This week I revisited my tasty salmon cakes. I made a small change to them but it was such a difference I just felt I had to share it. I just plain didn’t think it was possible for these to get even tastier. My husband made the suggestion of coating the cakes in potato instead of panko. They are much easier to coat now and the nutritional value of them is much better! This is definitely how I will be making them from now on. Look how pretty they turn out!
- 1/2 tsp pepper
- 1 tsp old bay seasoning
- 2 tins salmon, boneless and skinless
- 1/4 cup light mayo
- 1 shalot, diced fine
- 1 egg white
- 1/4 cup parsley
- 3 tsp lemon juice
- 3 tbl panko breadcrumbs
- 1/4 cup instant potato flakes (in a separate bowl)
- Combine all except the potato flakes in a bowl.
- Form into 6 patties (use an ice cream scoop as a measure)
- Dip the patties in the potato flakes.
- Spray a baking sheet and preheat your broiler a bit.
- Cook the cakes under the broiler for 4 minutes per side.
My original attempt is here: Salmon cakes
As you can see I changed the seasonings just a little and the coating. Here are the new servings! Makes 6 slider sized patties. Each patty contains 96 calories, 4 grams of fat and .7 grams of fibre. It’s just a small adjustment in the values but I think they make a nicer salmon cake. I find that the potato flakes are an easier coating to work with too. Win/win really! In the picture I served them with a sweet heat mustard. Num!
Come on, everyone has a recipe for these. They are so great for parties or in my case role playing groups. I usually have a chili layer I include in these but I skipped it this time to make it more vegetarian friendly. Served this with a choice of regular tortilla chips and baked chips…and it disappeared fast. Such a crowd pleaser and really not that hard to portion control for yourself. Get a spoon and grab a cross section for yourself, fill up a ramekin (which is usually 1/4 cup) and you have yourself one serving of this dip! That and you won’t have to fight the others as they omnomnom this too. Why no pictures of it baked? Because as soon as it came out of the oven it was grisly zombie scene of devouring frenzy. Goodtimes.
First layer ( the jalapeno popper inspired layer)
- 5 oz. Fat free cream cheese
- 1 jalapeno pepper (with seeds)
Second layer ( guacamole inspired layer)
- 1 avocado
- 2 cloves garlic
- 1 tsp lime juice
- 1/2 small onion
- salt and pepper to taste
- 4 tbl Taco sauce of desired hotness or chili layer
Fourth Layer (bean dip inspired layer)
- 1 cup low fat refried beans
- 1 tbl lime juice
- 2 tsp. Taco seasoning
- 1/2 cup shredded light cheddar cheese
- ¼ cup chopped green onions
- Combine ingredients for first layer in a blender. Jalapeno first and then added the cream cheese, room temperature. Spread evenly on bottom of oven proof container. I use my loaf pan, always the perfect size.
- Combine the various layers ingredients and layer them on top accordingly. For the bean layer I used the blender. Finish it up by sprinkling the cheese on top and then topping with green onions (if serving cold, if baked add green onions after baking).
- Two ways to serve this. Keep in the refrigerator for an hour and serve cold or heat oven to 350F and bake for 30 minutes (or until cheese is just the way you want it). I prefer the hot way.
Makes about 8 servings of about 1/4 cup. Each serving contains 102 calories, 4 grams of fat and 3.6 grams of fibre. Calculated assuming you used a taco sauce layer, if you go with chili make sure you add those values! Totally delicious!
The perfect tasty treat for the hobbit on the go! There are so many wonderful ways to make variations of club sandwiches and this is one I had this week. I love these mini bagels I have found, they are boiled and baked and full of bagel goodness. One or two is all you need with a tasty side dish like baked chips or a salad. Then tada! You have been to the deli. A very good lunch indeed. Hah, and now I just realized why I am so amused by the title of this sandwich…I play a mini in LOTRO…I could see her eating this…but then I’m just a big ol’geek.
- leaf of lettuce
- 1 small chicken breast
- 1 slice of bacon, cooked crispy
- 1 tsp half the fat mayo
- 1 mini bagel
- 2 tbl piri piri sauce or seasoning
- Marinate chicken breast in the piri piri spice the night before.
- Slice bagel, toast, spray with butter cooking spray if desired.
- Pan fry or grill the chicken breast. Slice thinly after resting the meat for 5 minutes. Place 1 ounce of chicken on the bottom bagel half. Reserve the rest for future sandwiches or sharing…if you dare.
- Top with bacon slice broken in half. Spread mayo on the top half of the bagel, top with lettuce leaf.
Makes one immediate serving…and ofcourse chicken for future servings. One mini sandwich is 167 calories, 6.4 grams of fat, and 1.1 grams of fibre. If you need to reduce the fat go with turkey bacon, I went with bacon because sometimes you just need to indulge. Another great version is using avocado instead of mayo. NUM! Like your sandwich extra spicy? Add some of that piri piri seasoning to your mayo.