My first weekend at yoga teacher training was a crazy one but a great one! I met a whole bunch of awesome new people AND I worked a couple of really tasty recipes on the side. Epic win! I made this mostly in the crockpot while I was away at training, so it’s perfect for you other busy hobbits out there. In LOTRO leek stock is made with leeks, water and shire taters. I love the smell of this stock, it certainly picked up my spirit when I walked in the door. Look at all those beautiful leeks!
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 2 tbl butter
- 3 medium leeks, thinly sliced, white/light coloured parts only
- 4 small potatoes, cubed
- 5 cups water
- salt and pepper
- Heat a pan to medium high. Add the butter, swirling it around to coat the pan.
- Add garlic and onion. Cook until onions begin to caramelize.
- Add the leeks, cook for about 1 or two minutes. Stirring constantly.
- Pour into a crockpot.
- Add the potatoes and water. Heat the crockpot for 8 hours on low. You can do this faster by just adding the ingredients to a stock pot and heating over the stove for 30-45 minutes on medium high. Make sure the potatoes are tender before serving.
Makes 5 super generous servings. Each serving contains 180 calories, 4.9 grams fat, 32 grams carbs, 4 grams fibre, and 3.7 grams protein. This is a great soup base! A great departure from the same old veggie soup base that most vegetarians can get stuck with. You can use lighter butter substitutes for this soup but I found that full fat butter really helped those leeks along flavour wise.
Posted in Comfort Foods, Crockpot Creations, Dinner, Ingredient, Lunch, The Hardcore Hobbit
Tagged Garlic, leek, Onion, Potato, Soup, vegetarian
What an exciting week! I was successful at completing the first phase of my training, so I am now a certified pilates instructor. Boldly going where no geek has gone before. Now Isengard is live on LOTRO!! Woot! I myself don’t get to play yet because all this schooling means very little gaming money right now. Can’t go running off and buying it yet. Still all this exciting stuff deserves cake…it deserves hardcore hobbit cake. In the game the fruit roll is made of honey, blackberries, and barley flour. ! It also gives that boost of will power that we all need. This to me says lemon cake with a blackberry cream cheese filling. Shall we?
- 1 cup flour
- 1 tsp baking powder
- 2 large eggs
- 3/4 cup honey or splenda
- 1/4 cup water
- 1 1/2 tsp grated lemon rind
- 1 tbl fresh lemon juice
- 1 tsp vanilla extract
- 1/4 blackberries, fresh or thawed
- 2 tbl light strawberry cream cheese
- Combine the flour and baking powder in a bowl. Make a well in the centre.
- In another bowl combine the eggs, water, lemon rind, lemon juice, and vanilla. Mix until all one colour. Add the honey or splenda and mix until smooth.
- Add the liquids to the well in the flour. Add the dry around the sides of the well to the liquids until smooth.
- Grease a jelly roll pan very well, for extra care line with parchment paper. Pour the batter into the pan and smooth out evenly.
- Bake at 350F for 10-15 minutes. Check with a toothpick to make sure it is done. Immediately loosen the cake from the pan and upend onto a clean tea towel. Roll the cake gently like a jelly roll using the towel. Allow to cool.
- Combine the blackberries and cream cheese. I don’t get to worried about a smooth texture. I think its more fun to have little pockets of cream cheese and berry. Unroll the cake. Spread the cream cheese mixture on the cake giving about an inch of space from the edges.
- Roll the cake back up carefully. Slice into 16 pieces and serve!
Each slice contains (with honey) 91 calories, 1 gram fat, 19.8 gram carbs, .4 gram fibre, and 1.8 grams protein. With splenda each slice contains 43 calories, 1 gram fat, 8 grams carbs, .3 gram fibre, and 1.8 grams protein. Sure you can frost this cake but with the way that cream cheese berry filling is you really don’t need the extra calories and fat to enjoy.
This tasty jam can certainly be enjoyed in a variety of ways. This is an ingredient recipe in LOTRO. According to the game it is made with blackberries, water, and mixed spice. This then goes on to be the ingredient for so many other hardcore hobbit recipes. I can’t wait! I have been anxiously watching our blackberry bushes all summer. You won’t believe how busy the bees were! Now we have oodles of blackberries and the first thing that absolutely had to be made was this blackberry jam. I like the tartness of the berry so I did not add much sugar at all. If you like a sweeter jam you may want to add more than I did. With the success of this basic jam I am definitely going back to make more. I think the next will be a blackberry lavender jam and a blackberry passionfruit jam. Num! Definitely harvest season around here.
- 4 cups crushed blackberries
- 1 cup unsweetened apple juice (I made my own by juicing a few fuji apples)
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp light cooking margarine
- 1 pkg no sugar needed pectin (I call it insurance in case my apple juice doesn’t come through)
- 1 cup sweetener of choice (I used splenda but honey would be divine)
- 4 small canning jars
- Boil the jars, lids, and seals to sterilize and prep for the jam. Keep them hot until ready for filling.
- Strain 2 or 3 cups of the berries to remove the seeds. Blend the strained liquid with the remaining crushed berries in a pot.
- Add the apple juice, margarine, cinnamon, and cloves to the berries.
- Stir in the pectin until dissolved.
- Bring the mixture to a boil over high heat. Add the sweetner of choice.
- Stir constantly while boiling for 3 minutes then remove from heat.
- One at a time remove jars from the hot liquid, ladle in the jam, leaving about 1/2 inch from the top. Wipe the rim clean. Top with the sealing disk. Screw down the top. Repeat for the rest of the jars.
- Return the filled jars to the boiling water, make sure the jars are covered by atleast an inch of water. Boil for 10 minutes or longer if you are at higher altitudes.
- Remove the jars from the water without tilting them. Allow to sit upright and undisturbed for 24 hours.
Makes 4 250 ml jars. 1 tbl of jam sweetened with splenda is 7 calories, .1 gram fat, .5 gram fibre, 2.1 carb, and .1 gram protein. 1 tbl of jam sweetened with honey is 22 calories, .1 gram fat, .5 gram fibre, 5.7 carbs, and .1 gram protein. Contains all the num needed to last through winter for two hungry hobbits.
Posted in Breakfast, Comfort Foods, Craving Buster, Ingredient, Sidedish, Snack, The Hardcore Hobbit
Tagged apple, Blackberry, Cinnamon, clove, Honey
This is a nice and easy hardcore hobbit to get back into the swing of things. Apparently when hobbits say full breakfast, they truly mean FULL breakfast! This makes a great meal for a busy day when you might not have time to stop for a full lunch. You certainly will not be hungry by lunch time….you might not even be done eating your full breakfast by lunch time. In the game a full breakfast includes mushroom, egg, tater, bacon, pork sausage and chives to make it epic. Yes, we got it all in there, with healthy alternatives! Want to see?
- 2 chicken or turkey sausages ( I suggest visiting your local farmers market or butcher for some really unique flavours. The one we have here is a chicken, pineapple, curry, and cheese sausage from market on millstream)
- 1 cup egg substitute (like egg creations, etc.)
- 2 tbl chopped fresh chives
- 4 slices of canadian bacon
- Hardcore Hobbit fried mushrooms
- potato pancakes
- Salt and pepper to taste
- Prepare the sausage and canadian bacon to taste. We did ours on the bbq. Who said the grill is for lunch and dinner only?
- Prepare the fried mushroom and potato pancakes and plate.
- In a medium heated pan scramble the eggs and plate.
- Plate the sausage and canadian bacon and garnish with the chopped chives.
This is another one of those recipes that a nutritional calculation cannot be done for since it all depends on your sausage choices in the end. Choose wisely young hobbits and enjoy a full breakfast!
Is it just me or is that breakfast kind of smiling at us?
Well, sure we don’t exactly need warming against the cold of Forochel this time of year but doesn’t a piece of bacon wrapped flounder just sound tasty? How about grilling that piece of bacon wrapped flounder? How about we just say BACON wrapped flounder one more time. *cough* Bacon *cough*. In LOTRO this dish is made using water, BACON (o.k. I was on a bacon kick yesterday), seasonings, and flounder. My husband and I once again collaborated on this one…after all he is the grill master around here. The water part of this recipe eluded me so we made this using frozen flounder. There, water in the ice. Actually using this fish still frozen helped us wrap it in bacon and season it without having it fall apart. If you are using fish from Forochel I’m sure it comes pre-frozen anyways.
- 2 flounder fillets, still frozen
- 4-6 strips bacon (I recommend 2 strips of bacon per filet)
- 1 tsp extra virgin avocado oil
- 1 tsp fresh rosemary, chopped
- 1/2 tsp white pepper, freshly ground
- Add the bacon to a medium hot pan and cook for a minute. Just enough to partially cook the bacon.
- Brush the fillets with the avocado oil.
- Sprinkle the rosemary and white pepper on both sides.
- Wrap the bacon around the filet and secure each slice with a toothpick.
- Cook the fillets on a grill for about 10-12 minutes.
- Serve immediately. These are great served with some mini gem potatoes cooked in a foil packet on the grill.
Serves 2. Each serving contains (3 oz flounder piece and 2 strips bacon) 172 calories, 7.5 grams fat, 24.4 grams protein, no carbs and no fibre. Get that fibre in using a high fibre side dish and a nice veggie dish. Enjoy!
With all the craziness that has been going on here it is so nice to be making a hardcore hobbit recipe again. This time I made a nice simple ingredient level recipe. The marinated chicken cutlet in the game is made from green onion, fine seasonings, and chicken. So easy! I find if I see something that contains green onion I tend to go asian. This time I challenged myself to resist that temptation. The end result was delicious and oh so juicy. Once again I marvel at the pretty grill marks that my husband achieved on the grill.
- 1 green onion
- 1 long peppercorn
- 1/2 tsp sea salt
- 1 tbl white wine
- 1 tsp extra virgin avocado oil
- 2 garlic scapes or 1 garlic clove
- 1 tbl slivered or sliced almonds
- 2 boneless skinless chicken breasts
- Combine the ingredients in a blender until smooth.
- Pour over the raw chicken breasts. Refrigerate overnight.
- Cook using desired method. We went with grilling, definitely a recommended choice.
Isn’t that green bright? It reminds me of spring. Love it. Serves 2. Each serving contains 137 calories, 1.8 grams fat, .3 gram fibre, .7 carb, and 27.5 grams protein. This assumes you leave only a bit of the marinade on during the cooking process.
Cooked to perfection! In the game this particular omelet is made with mushrooms, chicken egg, green onion and mixed herbs. This just sounds like a great way to start the day or even enjoy a light dinner! To me there is just something so elegant about enjoying a nice light omelet for dinner with a nice glass of white wine….candlelight is required ofcourse. Better yet, a fireplace nearby. Can you envision it too? A beautiful way to shut out the modern world for a bit. Omelets are so beautifully fluffy on their own but this time I wanted to pair it with a bit of a light fluffy mushroom foam. What hobbit would turn down extra mushroom on their mushroom omelet? Indeed.
- 1 large egg
- 2 egg whites
- 1 tsp skim milk
- salt and pepper to taste
- 5 crimini mushrooms, slice 2 leave rest whole
- 1 tbl white wine
- 1 tsp soy sauce
- a splash chicken stock or water
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1 garlic scape, sliced thinly
- 1 green onion, sliced thinly
- Combine the egg, egg whites, milk, salt and pepper in a bowl and whisk until light and foamy.
- Heat a small or medium pan to medium. Add the garlic scapes, green onions, and sliced mushrooms. Stir constantly cooking for just one minute. Remove from heat and set aside.
- Spray the pan and add the egg mixture. Allow to cook one minute, cut into it to allow more of the egg to leak through the bottom and cook. Careful you don’t scramble! Allow to cook another minute.
- While the egg mixture cooks combine the whole mushrooms, soy sauce, white wine, stock, thyme and rosemary in a blender. Blend until a foam forms.
- Place the previously cooked onion mixture on half of the omelet.
- Fold the uncovered slide over carefully. Slide the completed omelet off the pan and top with the mushroom foam.
Serves 1. The serving contains 131 calories, 5.4 grams fat, 3.2 grams carbs, .8 gram fibre, and 18.4 grams protein. Filling, elegant, and tasty!