Tag Archives: carrot

Hardcore Hobbit: Carrot Sticks

Really, how hard could duplicating carrot sticks be? Well, let’s see. According to the game you need carrots (uh huh), and butter (what?). To make them epic we need allspice. Carrot sticks with butter…hmmm…aha! How about carrots sticks that are tossed in a butter and allspice coating? A great way to liven up tired old carrot sticks and definitely helps anyone pump up their will (power). Get those veggies in!

  • 1 tsp light butter or cooking margarine
  • 1/4 tsp allspice
  • 2 carrots
  1. Slice the side of the carrot to create a rectangle. I hate peeling carrots and I find this method makes a nice looking carrot stick. First you slice one side of the carrot:Then you place that cut side down on the board and cut the other sides in the same way making the carrot take on a rectangular shape:
  2. Cut the rectangle in half lengthwise and then again for each half. Cut the resulting sticks in half vertically and tada! Pretty carrot sticks:
  3. Mix the butter and allspice until smooth.
  4. Heat a pan to medium. Drop the butter blend into the pan, swirl for a few seconds then add the carrots sticks. Remove from heat. Swirl the mixture a bit longer to coat the carrots and serve!

Who knew carrot sticks could be so involved? In the end you get a tasty still crunchy carrot stick that is covered with a butter spice sauce. Num! Serves 2. Each serving contains 25 calories, 1.3 grams of fat and .9 grams of fibre.

Want to know what happened to those carrot trimmings? They went to a worthy cause:Our little Godric is a very hungry boy.

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Boeuf Bourguignon

Putting the peasant back into this peasant food inspired haute cuisine dish. This is only vaguely close to the cooking processes used for this dish today. It’s easy and tasty this way though…and I don’t argue with tasty. She fights dirty. Ofcourse, the other thing that makes this dish a good idea for hungry hobbits all over the world….MUSHROOMS!! See? Tasty fights dirty bigtime. The key to make this healthier is really in the cut of your stewing beef. Try to get one that only has a bit of marbling. If you can get sirloin stewing beef then you are golden. Some butchers offer “steak ends” which are the bits they cut off those sirloin steaks to make them beautiful. These are awesome lean cuts that are perfect for this dish. The other reason I absolutely had to post a beef dish today? I was watching ‘Come Dine with me Canada’. On it was this woman who kept complaining that when she was dieting all she could eat was chicken, that is why she dislikes chicken. Sheesh. No idea what diet she was trying but I seem to be doing just fine and NOT living on just chicken. So there. It’s not a beautiful picture, as I embraced it’s peasant roots, but it sure was tasty.

  • 1 slice bacon, chopped
  • 1 pkg crimini mushrooms, sliced or puree (according to preference)
  • 8 pearl onions (I used red pearl onions for colour)
  • 3 cloves garlic, minced
  • 3 tbl cornstarch (I like my boeuf with a thick sauce, if you don’t skip this)
  • 1 tsp poultry spice
  • 1/2 chicken broth
  • 1 cup red wine
  • 2 large potatoes, cubed
  • 4 carrots, sliced
  • 2 celery stalks, sliced
  • 8 oz stewing beef
  • salt and pepper to taste
  1. Heat a pan to medium, add bacon, garlic and mushrooms. Cook until the bacon is crispy. Drain the fat and pour into a crockpot.
  2. Toss the beef in cornstarch to coat then add to the pan and brown. You just want to sear the meat here, not cook it. Pour into the crockpot.
  3. Deglaze the pan with the red wine, scraping off the browned bits from the pan. Pour into the crockpot.
  4. Add the remaining ingredients to the crockpot and allow to cook on low for 8 hours or high for 5 hours.

Makes 4 servings. Each serving contains 278 calories, 5.7 grams of fat and 3.8 grams of fibre. Very diet friendly to me. Living on chicken, heh, the very idea!

 

Red Wine Chicken

Now a part of me would call this a coq au vin rouge but…since I’m not using a rooster it just doesn’t seem all that traditional. Now if you are looking for a cheaters version of coq au vin, then I think I can help you out. Not only is this a lovely fancy sounding dish it really is quite economical. It would amaze the people in finances when I would tell them how much I spent on groceries and that the week of groceries included dinners such as coq au vin. I’m not sure why though considering the dish has humble rustic beginnings. Since we are all trying to save a bit before those holidays hit us, I figured this recipe might come in handy for some folks.

  • 4 skinless chicken thighs (bone in gives more flavour)
  • 2 slices bacon, chopped
  • 1/2 pound crimini mushrooms
  • 1 medium onion, sliced
  • 3 tbl flour
  • 4 red potatoes, washed and quartered
  • 2 carrots, cut into 1 inch pieces
  • 2 celery stalks, cut into 1 inch pieces
  • 3 garlic cloves, minced
  • 1 cup red wine
  • 1/2 fat free chicken broth
  • 1 bay leaf
  • 1 tsp herbs de provence
  • salt and pepper to taste
  1. Combine the flour, salt and pepper in a bag. Add the chicken and toss to coat.
  2. Heat a sprayed pan to medium high heat. Add the chicken and cook until browned, 2 minutes per side. Transfer the chicken to a crockpot.
  3. Add the bacon to the pan and cook stirring occasionally for one minute. Add the onions, mushrooms, remaining flour and garlic. Stir in the wine to deglaze. Transfer to the crockpot.
  4. Add the remaining ingredients to the crockpot. Cook on low for 6 hours. Remove the bay leaf before serving.

This makes 4 servings. Each serving contains 275 calories, 5 grams of fat and 4.5 grams of fibre. Great served on rice if you really need a super filling meal or with a side of lovely crusty bread. Delicious!

Confetti Slaw

My husband wanted to make a fun veggie side dish using whatever we had in the fridge. It was proclaimed that this side dish would be a slaw of some sort, without cabbage since we had none…and tasty somehow. Once we got to the stage where I was mixing and tasting the dressing we realized it was kind of a pretty slaw with all its colours so it was named confetti slaw. We had this as a side with some crab cakes I had made and it was nummy! So low calorie and so filling. Just plain can’t go wrong there.

  • 6 apples
  • 4 small carrots
  • 3 celery stalks
  • 1 tbl lemon juice
  • 4 tbl light mayonnaise
  • 1 tsp mrs. dash original
  • 2 tsp horseradish dijon mustard
  • salt and pepper to taste
  1. Core the apples. Slice the apples, carrots and celery into matchsticks. My husband went with chunky matchsticks but thinner ones would be tasty too.
  2. Add the remaining ingredients. Combine thoroughly and allow to sit atleast 20 minutes. The longer it sits the better the flavours combine.

Makes 6 servings. Each serving contains 111 calories, 4 grams of fat, and 3.8 grams of fibre. I don’t think this would keep very well so its best eaten the day of. If you need less for your dinner this recipe will cut in half to create 3 servings very easily. Enjoy!

Turkey Noodle Soup

When it’s been a rainy mess all week it is so nice to come home to an already bubbling crockpot full of soup. This works really well with my turkey broth recipe as a base. Just another way to use up those leftovers in an oh so tasty way and warm your core temp. I usually make a turkey barley soup from my broth but this time I wanted to do something a little different. Besides, why should chicken continually hog the noodle love? Selfish, selfish chicken.

  • 4 small sweet gourmet carrots (if you can get them, if not any carrot will do)
  • 2 celery stalks
  • 8 cup turkey broth
  • 1 cup turkey meat shredded or cut up
  • 112 gram no yolk egg noodles
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 tsp poultry spice
  1. Slice up the veggies, add even more if you like. Can’t hurt! Room for variation here.
  2. Add all of the ingredients to your crockpot.
  3. Cook on low for 6-8 hours.

This makes approximately 8 1.5 cup servings. Each serving contains 113 calories, 1.9 gram fat, and 1.6 gram fibre. This is a lovely filling meal, served with a nice bun and salad you have yourself a great comforting feast! I couldn’t believe how full I was after that. I’m thinking the noodles played a part in that one. Num!

Hardcore Hobbit: Shepard’s Pie

That’s right, a real shepard’s pie. *food snob moment* Shepard’s pie contains lamb…if it does not it is a cottage pie *end food snob moment*. It’s true…no imitation here. Did you know that lean lamb is just as low in fat as extra lean ground beef? So, there is no reason to live by chicken, pork and extra lean beef alone! Lean lamb is here to save the day! This recipe is inspired by lotro, the recipe in game is made from: pie crust, sharp cheese, mashed royal taters and lamb. The mashed royal taters according to the game contain: salt, royal taters, and mixed herbs. This time I’m actually going to deviate from the inspired recipe, I’m skipping the pie crust. It’s added fat and calories we just don’t need and a traditional style shepard’s pie can live without it. So on we go!

  • 1 lb lean ground lamb
  • 1 shallot, thinly sliced
  • 1 large carrot, shredded
  • 1 tbl tomato paste
  • 3 cloves of garlic, pressed
  • 1 tbl poultry seasoning
  • 1 cup red wine
  • 1 cup chicken broth, reduced salt
  • 500g yukon gold potato
  • 30g raclette cheese, grated
  • 2 tbl fat free sour cream
  • 2 tbl basil, fresh chopped
  • 1/2 tsp rosemary, fresh chopped
  • 1 tsp chives, fresh snipped
  • sea salt and ground pepper
  1. Spray a pan and heat. Season the ground lamb with salt and pepper and brown. Drain any fat. Add the garlic, onions, carrots, tomato paste and poultry seasoning. Cook for 2 minutes, stirring constantly.
  2. Add the red wine and reduce until almost gone.
  3. Add the chicken broth. Bring to a boil and then simmer until the sauce has thickened. Spoon into the bottom of a 9×9 baking dish.
  4. Cut the potatoes into chunks, cover with salted water and bring to a boil. Cook until fork tender. Drain and return to the pot. Add the sour cream and fresh herbs. Mash until desired consistency. Layer the mash on top of the meat to form an upper crust.
  5. Top with the grated raclette cheese. Bake at 350F for 30 minutes. The pie should be bubbling. Allow to rest and cut into quarters.

This dish makes four large servings. Each serving contains 356 calories, 10.4 grams of fat, and 3 grams of fibre. A real winner on these fall days and quite enough to fill up this hungry hobbit for a bit. I think the game says it best about this shepards pie:

Removes up to 1 Fear effect from the target

+3120 non-Combat Power Regen
Duration: 5m
+180 in-Combat Power Regen
Duration: 5m
+2924 non-Combat Morale Regen
Duration: 5m
+240.7 in-Combat Morale Regen
Duration: 5m
Minimum Level: 50

It’s hearty, filling, and hobbits love it.

~Hehehe…I definitely feel less fearful after consumption for sure. Enjoy!

Hardcore Hobbit: Lamb and Barley Soup

Now that I have that lovely lamb stock it’s time to make something of it! So many of the recipes in the game have more than one level of prep to them. Again, this one is no exception. The result though is totally worth it! This soup was a success, I was so proud that this soup was built from the ground up. No idea why but that always gives me a puffed up ego for a day or so. I’ll just write it off as the power of soup. Soup, that mysterious semi liquid food that can be both fancy or humble, warm or cool, but always does the trick. Anyways, we aren’t here to read about me waxing poetic about soup now are we? In the game Lamb and barley soup contains: barley (shock!), mixed herbs, and lamb stock. After all the hard work we put into the stock making the soup is so delightfully easy. Now, On to the nummy recipe!

  • 5-6 cups lamb stock
  • 1/2 cup pearl barley
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 1/4 tsp each rosemary, thyme, parsley (poultry spice mix can be a great substitution)
  • salt and pepper to taste
  1. Combine ingredients in pot. Cover. Boil for 30 minutes.
  2. Lower heat and simmer for 30 minutes.

Told you it was easy! This soup serves 4. Each serving contains 249 calories, 3.1 grams of fat, and 7.5 grams of fibre. I know that barley sounds like a lot. We just prefer it that way. We love our hearty barley soups around here. If you prefer less just cut that barley amount in half and you should be good to go. Wondering what those buns are on the side? They are the potato buns I posted in april. I made them in a muffin pan this time to make them pop up like a biscuit. Definitely a tasty side dish for dunking in the soup.