What better way to send off your riders of rohan before battle. Really it’s just a meat and potatoes meal with a bit of flair…I have to say though my husband definitely felt fed enough to go battle some sort of orcs after this…and did….even if they were just pixels it was still a noble deed. In LOTRO the feast of rohan is made from: golden shire taters, flank of beef, and a bunch of blackberries. Like the shire rations recipe before this took some creative deconstructing. Fruit with meat is nothing new really, so why not a nice sauce with the beef….and so I did. A red wine blackberry reduction definitely does the trick.
- 1/2 cup red wine
- 1 cup strained blackberries (remove the seeds)
- 2 tbl light butter
- 4 cloves
- 1 black cardamom
- 1/2 tsp ground cinnamon
- 1 tsp sugar
- 4 potatoes, cubed and boiled
- 1 bulb garlic
- chicken stock
- 8 oz steak
- (optional) marinade the steak the night before in a bit of wine, ground pepper, and blackberry juice.
- Cut the top off of the garlic bulb, spritz with cooking spray, wrap with foil. Bake at 400F for 30 minutes.
- Cook the steak to desired temp.
- Pour red wine into a small saucepan. Bring to a boil and reduce by half. Add the blackberries, cloves, cardamom, sugar and cinnamon. Reduce again until it begins to thicken. Remove the cloves and cardamom. Add the butter, stirring constantly to thicken the sauce.
- Mash the potatoes using the chicken stock to get the desired smoothness. Squeeze the garlic bulb into the potatoes and continue to mash. Salt and pepper as needed.
- Slice the steak thinly and cover with some of the sauce. Serve with garlic mashed potatoes on the side.
Serves two riders of rohan….or just one rider and his wife who won’t be told to stay home and will dress as a man and totally kick some butt. Each serving contains 403 calories, 14.9 grams of fat and 5.8 grams of fibre. Which really isn’t bad at all for a steak dinner. Excellent with cooked carrots as a side dish for those that need a little extra vitality before battle.
Are you an Elven soldier on the go? No? How about a person of nerdy repute that loves to make hardcore hobbit recipes? Me too! Hehe. This time I tackled the Galadhrim Ration from LOTRO. The game tells me this contains a ball of dough, royal tater, and beef. The ball of dough is an ingredient recipe that contains water and winter barley flour. Well, to me all these things make me think of a stuffed meat bun that is inspired by a tortiere (o.k. maybe that last bit is my canadian nature shining through). Especially the bit about it being for elven soldiers on a battle field…a pie might not be practical, buns it is! Hehe buns…
- 2 cup flour
- 1 tbl brown sugar, unpacked
- 2 tsp baking powder
- 1/2 tsp salt
- 5 tbl light cooking margarine
- 1 cup pureed cooked sweet potato
- 1/3 cup water
- 8 oz extra lean ground beef
- 8 oz ground pork
- 1 medium onion, sliced
- 3 cloves garlic, chopped fine
- 1 tbl poultry seasoning
- 1 tsp pumpkin pie spice
- 1/2 cup water
- 1/2 tsp cracked black pepper
- 1 tsp sea salt
- 2 tbl red wine
- 1 pkg oxo beef (optional)
- Prepare the dough according to the hard biscuit directions Here. This dough is just a slight variation on that recipe. It works so well!
- To prepare the filling spray and heat a pan over medium heat. Add onion and garlic. Cook for 1 minute. Add beef and pork. Brown and drain any fat.
- Add the remaining filling ingredients. Bring to a boil and reduce the sauce by half.
- Roll out the dough to 1/2 inch thickness and cut 16 rounds using a large round biscuit cutter. Fill each round with 1-2 tbl of filling. Pull up the side of the dough to form the bun and cover the filling. It’s ok if some of the meat ends up in your dough. I think it looks rustic. Ofcourse thats my excuse for most mistakes…it’s rustic!!!
- Bake at 425F for 25-30 minutes. Allow to cool for a few minutes before serving.
Makes 16 buns. Each bun contains 160 calories, 6.6 grams fat, and 1 gram of fibre.
If you want to make this into a pie instead just spoon the filling into a pie plate and cover with the dough. Fold over the excess to create a raised edge. Bake 425F for 25-30 minutes.
Nummy for the Elven soldier not on the go.
One pie divided into 8 portions is 319 calories, 13 grams fat, and 2 grams fibre per serving. The pie version of this was so tasty that my personal hungry soldier (well, sailor really) ate the majority of the pie throughout the evening. I count that as an epic win considering my husband hates sweet potato.
I was making sliders again with our new little toy. It’s a slider patty maker from starfrit, cute!! Makes them all so pretty. It was after I was making these that I realized I never got around to posting my healthier slider recipe. I have an oven method which is a bit naughty but this grill method is a bit healthier. These aren’t the lowest fat meal you can have out there but they are a healthier indulgence than most burgers out there. These are awesome served on the potato buns I’ve posted about before. They are so full of flavour I find they don’t need any extra condiments at all. These are super fun to eat when watching Harold and Kumar go to Whitecastle hehehe. Yes, we’ve done it. I have shown you my dork membership card right?
- 1 lb extra lean ground beef
- 2 pkg dry onion soup mix
- 1 tsp margarine
- 30 grams light cheddar cheese
- 2 dill pickles
- Open the onion soup mix packages, carefully remove as much of the dehydrated onion as you can from each and set aside in a ramekin.
- Melt the margarine and add to the dehydrated onions in the ramekin. Stir and allow to rehydrate.
- Combine the meat and the remaining onion soup mix in a bowl.
- When thoroughly combined form into 10 small patties.
- Cook the patties on a grill to desired doneness. In the last few minutes of grilling top each patty with a bit of cheese to melt.
- Slice up the pickle into 30 slices.
- Place each burger in a slider bun (such as the potato buns) top with a half teaspoon of the rehydrated onions and three pickle slices.
This recipe makes 10 sliders. Each slider patty with cheese, onions and pickles contains 119 calories, 8 grams of fat and .2 grams of fibre. Definitely a fun meal during the summer and fall…or in front of a certain movie.
This is not so much a recipe but a new idea I’ve been seeing around. I don’t remember where I first saw this sadly but I’m starting to see it more and more. It quite simply the exclusion of the top bun, it cuts those bun calories and fat in half of course and to me it seems to be a more elegant burger as a result.
I feel like it opens up a whole new world to topping the burger. A much prettier world indeed, rather than just mushing the toppings under a bun. Like a burger crostini perhaps? I’m pretty boring usually about my prefered toppings, ketchup, mayo, maybe a bit of mustard and relish if I’m feeling squirrely. No wonder I was hiding it under a bun. For these burgers I blended ground pork, extra lean ground beef, onions, beef oxo and montreal steak spice. The buns were toasted with a bit of margarine, garlic, pepper, and italian seasonings. The top was just a few slices of avocado sprinkled with lime, some minced dill garlic pickle, and a dollop of sweet heat mustard. The colours were awesome and the burgers were delicious!! I’m definitely a convert to this fancier way of getting my burger on. I look forward to getting more creative and decorative with the toppings too. Another great side effect? We only needed two buns to feed the both of us instead of four. Elegant and money saving? Epic win!
While watching Ultimate Recipe Showdown on Food Network we watched this guy score very high with his Northern Italian Burger. It looked nummy, oh so very nummy…until I looked up the recipe. It was laden with diet unfriendliness. The horror! Well, I had to fix this since I was still determined to have this unusual burger. I was so intrigued by the use of capicola in the patty. Fix it I did. It’s not an everyday burger, definitely still reserved for a special occasion but now it won’t bust this gut.
- 2 tsp light margarine
- 1/2 tsp parsley, chopped
- 1 tsp italian blend seasoning
- 1 clove garlic, pressed
- pepper to taste
- 8 tbl grated parmesan cheese
- 1 lb extra lean ground beef
- 14 deli slices extra lean hot capicola, chopped
- 1 tsp fresh rosemary, chopped
- 1/2 tsp sea salt
- 1/8 tsp pepper
- 1 cup baby arugula
- Combine and chill the ingredients for the herbed margarine.
- heat a skillet to medium. Sprinkle 2 tbl of parm cheese in a circle. Cook 1 minute, flip, cook 30 seconds more. Drain on a papertowel. Repeat 3 more times to make four frico.
- Combine the first 5 ingredients of the patties in a bowl. Form into four patties.
- Grill or skillet to desired doneness generally 3 1/2 minutes, flip, cook 3-4 more minutes. Toast buns if desired.
- To assemble: Butter the buns with the herbed margarine. Starting from the bottom here are the layers, bottom bun, 1/4 cup baby arugula, patty, frico, and top bun. Serve!
This makes four servings. I recommend serving these with either the potato bun recipe mentioned in this blog or a nice whole wheat kaiser as pictured. Each serving without the bun is 275 calories, 19 grams of fat, and .2 grams of fiber. No need for any other condiments I find, the herbed margarine and cheese makes this burger so very awesome!
We are in a city that is woefully without a lot of middle eastern options. You have indian, indian, and indian to choose from. Well, sometimes a foodie cannot live by naan alone. So to make up for our local dining deficit and ofcourse keep things within my weight loss reach it was time to make a kebab. This kebab is not your typical shish kebab or other such round tasty morsel. This one is more of the patty variety that is often sold as street vender fare. It is definitely a nummy indulgence with a bit of chutney.
- 1 tbl chickpea flour
- 1 lb lean ground beef, extra fine (you can get a butcher to do this)
- 6 tbl fresh parsley
- 2 hot green chili, cut fine
- 1 1/2 tsp garam masala
- 1 tsp pepper
- 1 tsp salt
- 1 egg white
- 3 cloves garlic, cut fine
- 1 small onion, cut fine
- brown the flour in a pan until it is lightly browned. Transfer to a bowl.
- Add all the ingredients and mix. Form into 10 2 inch balls, flatten to make patties.
- grill or pan fry, turning frequently (20 seconds) for 3 minutes. Remove from heat to a papertowel to allow fat to drain further. Serve.
This makes 10 patties. Each patty is 128 calories, 9 gram of fat, and 0.3 grams of fiber. This is nice paired with a cinnamon rice (in the picture) and banana fig chutney if you can get your hands on one.
Posted in Dinner, Lunch
So apparently this dish comes to us from the chinatowns that have cropped up in various major cities on the African continent. To me it sounds like yet another delicious way to use ground beef. You see, I’m usually not much of a ground beef user but I ended up with a bunch of it in my freezer so I’ve been trying to work on ways to use it that aren’t my usual burger or slider standby. The dish is mainly ground beef, celery, and rice, Nice and simple. I have no idea how authentic my flavour is. My dad is the one who has visited several countries in Africa not me. So here is my effort based on what I’ve had described to me.
- 1 lb lean ground beef
- 2 small onions, sliced
- 1 cup uncooked brown minute rice
- 1 package onion soup mix
- 1 can fat free cream of celery soup
- 2 cups chopped celery
- 1/3 cup soy sauce (kikoman ofcourse!)
- 2 1/4 cups boiling water
- 1 1/2 cup mushrooms cut to desired consistency (I puree mine, mushroom flavour in every bite! I use crimini, oyster, or shiitake mainly)
- Ground pepper to taste
- Preheat the oven to 350F
- Use a large wok to sautee the onions until the edges turn slightly brown. Add the ground beef. Cook until browned. Drain the fat.
- Add the other ingredients to the pan and mix well.
- Pour the ingredients into a casserole dish and bake, covered, for 45 minutes.
- Stir and return to the oven uncovered for 30 minutes.
- Allow to sit for 5 minutes before serving. Garnish with chives (optional).
This makes four servings. Each serving has 484 calories, 26 grams of fat (lower this by using extra lean), and 2 grams of fiber. I know at first glance that may seem like a lot but consider this is a one dish meal. You have veggies, grains and proteins all in one. I served this all by itself and went from starving hungry (I was late getting dinner going) to happily satisfied with just one serving. I liked it so much I’m actually having a serving leftover for lunch today…as is my husband. This dish was a bit of a crowd pleaser. My husband came home yesterday with a headache and completely drained of umpf. At this for dinner and was back to his old self. Maybe that qualifies this as a comfort food?