I am back and as requested I have made a recipe featuring root vegetables. I absolutely had to make a pie, what is hobbit life without pie? This pot pie doesn’t have much of a topper but as we have found in the past a topper is not needed to make a delicious pie. I had a lot of fun wandering around the produce section picking out root veggies to put in this. I have found that this recipe can work with whatever veggies appeal to you most. In the game this pot pie is made with rye flour, leeks, turnips, carrots, butter, and milk. I skipped the milk but it’s still creamy! There was a part of me that wanted to save posting this for Pi day, being a root pie and all.
Herb Savoury Crust
100g rye flour
1/2 tsp baking powder
1 tbl poultry seasoning
1 tbl dry mustard powder
1/4 cup rice bran oil
4 tbl cold water
1 tbl butter
Sift together flour and baking powder.
Add seasonings to the flour mixture and stir.
Combine the water and oil in a measuring cup. Beat with a fork until emulsified.
Drizzle over the flour mixture and add the butter. Combine until you get a good dough, do not overwork though. You may need to add water if this is too dry.
Roll out and place in pie dish.
1 Purple Sweet Potato, peeled and cubed (which is not purple inside as I had hoped, boo)
2 Parsnips, peeled and cubed
1 Carrot, peeled and cubed
1 Celery Root, peeled and cubed
1 Leek, thoroughly rinsed, sliced white part only
1 Garlic clove
2 tbl Rice Bran Oil
1 Rosemary sprig, chopped
1/2 cup white wine
2 tbl flour
1/2 cup water
salt and pepper to taste
Heat oil in a pot, add garlic, stir and quickly add veggies and seasonings. Stir again and add wine. Cover and cook for 15 minutes.
Combine water and flour in a separate bowl until smooth. Add to vegetable mixture and stir. Cover again and cook for 20 minutes.
Pour veggies into the prepared crust. Top with leftover dough cut into nice shapes.
Pie (the easy part)
Egg white (optional)
Preheat oven 350F.
Assemble pie, brush topper pieces with egg white (optional)
Bake pie for 30 minutes.
Allow to rest 5 minutes, cut and enjoy!
Makes 8 servings. Each serving contains 226 calories, 9.4 grams fat, 30.5 grams carbs, 4.9 grams fibre, 4.7 grams protein. So filling, so creamy, so warming! I think this might be my go to savoury pie crust this season. It’s flaky and sturdy. Even stays together when you reheat leftover pie in the microwave. Yes, the hearts are there because February is heart health month and they are tasty! This crust puffs them up a bit like a biscuit. Nummy!
So, after quite the legal battle we are finally moved into our new place. Hurray! There is a lot of work to be done but happily we will plug away at our new hobbit hole slowly. The last few boxes of the kitchen unpacking will hopefully be tackled soon, all that remains is getting the fridge into place (we need to move some cabinets and a counter to do so, don’t worry my husband has it all planned out). I finally found the camera too! I can’t wait to get back to posting and getting some new recipes out there. I have had so many ideas. It’s going to be hard to figure out what to tackle first! I hope to start working on it all again in mid-february, unless of course the kitchen move about delays things a bit.
Of course all the stress while trying to acquire the house and moving have done a number on my waist line. After awhile when you get fed up it gets hard to say no to fast food and a monster slice of cheesecake. Especially when the stove went away for about 6 months. I didn’t gain it all back thankfully, nothing that getting back into my hobbit habits won’t fix. So then while we all wait I guess the big question is, does anyone have a hobbit recipe request? I think it would be fun to do a reader request as the first recipe in the new hobbit hole. So go on, don’t be shy. Let’s see what we can do.
Hollandaise sauce can be pretty hard to get just right. Traditionally made. I am fond of a shortcut that I use though. For those special treat brunches when only an egg benny will do. Now, the simple parts I’m sure you can figure out on your own, toast an english muffin (multigrain is best!), pan fry a piece of canadian bacon, and poach an egg to medium. Layer them up and then top with this delicious sauce…proclaim yourself the god or goddess of brunch and enjoy.Keep in mind this is a totally bastardized version of making hollandaise but, num.
2 tbl unsalted butter
juice from two lemon wedges, more if you like a really tart hollandaise
salt and pepper to taste
In a microwave safe dish melt the butter in the microwave until it boils slightly. About 30 seconds maximum, watch the butter for the right moment.
Crack an egg into a blender. Add a tsp of the melted butter to the egg and blend.
Add the rest of the melted butter, the lemon juice, and seasonings. Blend until thickened and slightly frothy.
Serves 4. Each serving of sauce contains 69 calories, 7 grams fat, .3 gram carbs, no fibre, 1.6 grams protein.
Can you believe it? We are still waiting to move into that house we were supposed to get at the end of May. Crazy. Now we are stuck in our old place waiting for a closing date. So, no hobbit videos until we get this all sorted out, especially since my list of hobbit recipes and their notes are already packed. For now how about some tasty beef? This one is traditionally served around the holidays in winter but it sure is tasty with a side of colcannon or on a nice summer salad. Warm or cold it is delicious! I think I may be fondest of it as a cold cut though. Ready for some tasty?
4 lbs eye of round or sirloin (your choice really)
12 cloves, ground
1 tsp ground mace
1 tsp ground juniper berries
1 tsp pumpkin pie spice
1 tbl ground black pepper
1/2 tsp salt
4 tbl brown sugar
1 clove garlic, pressed
1 cup guiness beer or water
Combine the spices and sugar.
Rub into the meat and cover. Refrigerate overnight.
This is best left to marinate for a couple of days, traditionally it is done for a week. Overnight is good too. Turn the meat and cover every 12 hours if possible. Should end up looking like this:
Preheat oven to 350F. Remove from marinade. Place in a baking dish as close to the size of your cut of meat as possible. Cover with the water or beer. Bake for 30-40 minutes.
Serve warm or allow to cool, either way slice thinly.
Makes 8 hearty servings. Each serving contains (if you used water) 305 calories, 8.8 grams fat, 2 grams carbs, no fibre, 51.7 grams protein. Great for a dinner before or after hiking. Have some of this waiting in your fridge already made and sliced for your salad and you are set! Or for a special treat, colcannon! I suggest slicing thinner than I have in the picture for a salad topper.
I know, I know. I’ve been a bad neglectful hobbit. You know how when it rains, it pours? Yeah. It really does. So, I broke a tooth, got a root canal, had a problem with it, got a whole bunch of cavities filled, and we bought a house. Lessons here? Don’t let years go by without visiting a dentist and sometimes buying a house can be similar to getting dental work done. The folks we bought from were, well, most unhobbit like. So, now we are in the process of tearing up the place to get ready for the move in late may. Best part of all this though? The new house has a nice kitchen, especially after we reno it up a little in there. The reno’s will have to wait but no reason why we can’t start thinking about something new for hungry hobbit.
I’ve been thinking about doing the occasional cooking video for hungry hobbit. Would that be fun? Would other folks about the shire like to watch some hardcore hobbit recipes being put together? Let me know! Maybe I can start looking into cameras, suggestions are always welcome for those. I don’t know much about video blogging yet.
So yes, sadly, the drought continues for a bit longer until we settle into our new hobbit hole. Although, I see that we are now at 93 followers on twitter. I have a giveaway planned for when we reach 100 followers. So stay tuned, those next seven followers could come along soon and you could have your chance to win something shiny. Details when we get there!
While not a hardcore hobbit recipe this is definitely one every hobbit should know. Oh it is so nummy! I’m a bit funny about cabbage sometimes, it’s one of those veggies that I keep forgetting I actually like. I will wrinkle my nose at it but then I remember all those dishes it plays a role in that I love…okonomiyaki, that tasty katsu dog at Japadog, cabbage rolls, moshu, the list goes on. I guess it shouldn’t have surprised me that colcannon would join that list of favourites once I sat down and had it. Fact is, it is just a creamy cloud of tasty on a plate. Let’s get to this healthier version of it!
2 medium potatoes, I used red and did not peel, I like the colour, cubed
1 cup green cabbage, chopped
1/2 cup evaporated skim milk
2 tbl light butter
1/4 tsp salt
1/8 tsp pumpkin pie spice
1 green onion, sliced thinly
Place the potatoes, cabbage and some salt in a pot and cover with cold water.
Bring to a boil, cook until potatoes are fork tender, usually about 15 minutes.
Drain and return to the pot, add the milk, butter, salt, and pumpkin pie spice. Mash until desired texture achieved.
Serve with green onion sprinkled on top.
Serves 2 generous portions. Each serving contains 275 calories, 6.4 grams fat, 47.9 grams carbs, 5.7 grams fibre, 9.8 grams protein. Great special occasion dish, although I’m thinking adding a bit of sliced ham to this would make an amazing main dish. Yum!
My Birthday was a couple of weekends ago and this is the cake my fabulous husband SurlyDwarf presented me with. I was just gazing at it remembering it’s tastiness and cuteness when I thought I would share. It had a local cream cheese frosting, white cake and raspberry filling inside. Each mouse was named some version of Archimedes (Archimedesone, Archimedesalpha, Archimedesprime, etc.). Hehe what a rocking cake…the best part though?
Who doesn’t want to nibble on a mouse butt that cute?
Hungry Hobbit recipes update when inspiration strikes. Things have gotten busy in the shire, something about a dwarf king wanting his kingdom back or something.
Any nutritional values I give in connection with my recipes are only approximate. I don't have a lab to go burning foods in hehe. I just use resources to look up the ingredients and divvy them up according to the portion sizes.
So my word on the values is not almighty...it is just approximately almighty...ya know.
The progress so far!
In the Food and Drink Catagory! Thank you so much everyone! You guys rock!