Tag Archives: carrot

Hardcore Hobbit: Lamb Stock

It was one rainy weekend over here at the hungry hobbit hole! My favourite thing to have when its rainy out is a nice warming soup. Any good soup you put out there deserves to have a great base to build on. So it’s worth putting a bit of effort into making a homemade stock one and awhile. Since you can’t pick up lamb stock off most supermarket shelves around here, that can also be motivation enough to get into it. This particular lamb stock took inspiration from the stock made in Lord of the rings online for so many other recipes. In the game the stock is made from a rack of lamb, royal taters, and water. In my case I used lamb chops since I had them on hand. Oh my! Tasty stock! This one has been my favourite stock experiment so far.

  • 1 lb lamb chops
  • 2 small carrots, quartered
  • 1 potato, quartered
  • 1 large onion, quartered (and I do mean large)
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 3 cloves garlic, halved
  • cooking spray, buttery (optional)
  1. This is an optional step I took. Take your quartered onion wedges, spray with cooking spray. Roast under the broiler until a golden brown. If you choose to skip this step just toss the onions into the stock pot.
  2. Add all the ingredients to the stock pot and cover with water (5-6 cups approximately)
  3. Cover and slowly simmer on low for 2 hours. It should begin to look like this:
  4. Skim the foam and oil off the top. Remove the solid ingredients.
  5. Trim the bones and fat off the meat. Add the meat back to the broth. I had about 7 oz of shredded meat added back to the stock. This is ready for soup making!

This makes about 5 cups of stock. Each cup of stock contains 65 calories, 2.5 grams of fat and no fibre. It is not the lowest fat stock out there but it sure is satisfying and tasty. A delicious base for soup that requires very little additional seasoning. Just add some veggies, spices and go! Tomorrow I will post the soup that I made from this stock, another hardcore hobbit recipe ofcourse!

Stew of Kings

A little hardcore hobbit project action today. In the game the stew of kings is made out of chicken stock, tater, and uncooked chicken. So basically this is a chicken stew. A tasty one at that! A nice lighter stew alternative to the beef stew. Eventhough our crockpot of awesome is out of commission I was able to pick up a small crockpot to get this done. It will do until I find a nice 8 quart or higher one on sale. I like my crockpots extra doom sized. The small one will then be in charge of doing up some nice dips and fondue in the fall I think. Anyways, on to the stew of kings!

  • 4 chicken breasts
  • 1/2 tsp salt
  • 1 large shalot, finely chopped
  • 1/4 cup dry white wine
  • 1 1/4 cup chicken broth
  • 4 red potatoes, quartered
  • 2 medium carrots, sliced
  • 1 tsp poultry seasoning
  • 1 pinch herbs de provence
  • 1 tsp flour
  • Pepper
  1. Sprinkle the chicken with salt and pepper, brown in a skillet 2-3 minutes per side. Allow to rest 5 minutes, slice into cubes and place in crockpot.
  2. Add shalot to the skillet and allow to brown.
  3. Add wine to the skillet to deglaze and pour everything into the crockpot.
  4. Combine the rest of the ingredients in crockpot, give it a stir.
  5. Cook for 6-8 hours on low or 3-4 hours on high. Depends on your crock.

Serves 4 (about 1 1/2 cup each). Each serving contains 391 calories, 1.9 grams of fat and 6.9 grams of fiber. A nice filling meal. Lovely served with some bread or scone to catch that bit of gravy the dish makes. Nummy!

Cooked Carrots

Hurray for a little more hardcore hobbit action. Twice this week! It’s been a big hobbit week. During a big hobbit week like this one sometimes there is a need for something that can be done up as a quick nutritious side dish. For those times when I’ve almost forgotten my veggie sidedish and I’ve decided to wrinkle my nose at the mention of salad. Sure you can do this stove top but sometimes that smacks of effort when you are already hungry-lazy. In the game cooked carrots call for carrots and a scoop of lard. I decided to also add some parsley to see if I can get this to crit. I believe it may have worked!

  • 2 cup carrots, sliced
  • 1 tbl butter, salted
  • 1 tsp brown sugar, unpacked
  • 2 tbl parsley, finely cut
  1. Place the carrots in a microwave safe bowl or measuring cup.
  2. Add the butter, brown sugar and parsley on top.
  3. Microwave on high for 2 minutes at a time until desired tenderness is achieved.
  4. Serve!

This makes 4 side dish servings very quickly. Each serving has 54 calories, 3 grams of fat and 1.8 grams of dietary fiber. Sometimes I substitute splenda for the brown sugar if I want even less calories or a cooking margarine instead of butter for even less fat. All the variations seem to work out deliciously the same! So easy, so tasty, so nutritious.

Carrot Ginger Soup

Alright time to take a break from all that dim sum and get some veggies in! This is another one of my hardcore hobbit project recipes. In the game the carrot soup calls for carrots and pork broth. Well in an effort to make things lighter I went with chicken broth instead. I’m sure the hobbits will forgive me. This is a tasty, quick, and easy soup to whip up for lunch. So simple and has approximately three servings of veggie in it. Can’t go wrong there.

  • 3 carrots, chopped, 1 inch pieces
  • 1 tsp ginger (add more if you want more kick)
  • 1 cup chicken broth, reduced sodium
  • 1/2 cup water
  • 1 tbl basil
  • garlic (optional for more kick)
  • pinch of sea salt
  • ground pepper to taste
  1. Place all the ingredients into a pot. Heat on high until you reach boiling. Lower to medium and allow the carrots to simmer until they are fork tender.
  2. Use an immersion blender to blend soup until smooth or blend in batches in a blender.
  3. Serve.
  4. For super easy version: Place ingredients in a 4 cup measuring cup. Heat in the microwave 2 minutes at a time until carrots are fork tender. Blender in batches. Serve.

I wasn’t kidding when I said easy. With added ginger this soup has a really nice kick to it. Paired with a nice bread this is a tasty lunch. This recipe makes one hearty serving, it multiplies well for more. Each serving contains 90 calories, 0.6 grams of fat, and 5.3 grams of fiber. I ate this soup hours ago with a couple of my potato buns and I’m still not hungry. I suggest adding a bit of curry powder and garam masala to make it a curried ginger carrot soup, it is excellent! Play with the herbs, this soup is great for experimenting. Use veggie stock to make it vegetarian.

Controllable Carrot Cupcakes

I was invited to come over to a group and was gleefully informed that there would be krispy cream bullets of weightloss doom. O.k. maybe not those exact words hehe. So, I figured time to reel in that good manners excuse of bringing something to someone’s house to share…and make it something I could actually have. Ignore the krispy doom. It had to be something tasty that other folks will actually want to have, easy to eat, portion controlled for my pleasure…*cough* I mean for my ease of counting…yes, thats it. Ah ha!

This is also a hardcore hobbit recipe! In the game there is an Ultimate Carrot Cake recipe that cooks make. It contains a cup of tasty frosting, winter barley flour, and fresh carrots. I didn’t have any winter barley flour on hand but, you know, I think it came out fine with just regular stuff 😉

  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 2 egg whites
  • 3 tbl unsweetened applesauce
  • 1 can (8 ounces) crushed pineapple packed in juice or water, reserve 1/4 cup juice, drain the rest
  • 1 cup shredded carrots
  • 3 ounces fat free cream cheese
  • 2 tsp splenda
  1. Preheat the oven to 350F. Line the cupcake tin with paper or silicon reusable cups.
  2. Combine the flour, baking powder, pumpkin pie spice, baking soda, and salt in a bowl.
  3. In another bowl combine the granulated sugar, egg whites, and applesauce until blended. Add the flour mix and stir until just moistened. Like you do for muffins.
  4. Stir in the pineapple, the juice, and carrots.
  5. Spoon about a tablespoon or two into each cup, fill them no more than half full. Bake for 30 minutes. Test with a toothpick, if it does not come out clean put it back in for another 5-10 minutes.
  6. Combine the cream cheese and splenda. Once the cupcakes are cool spread frosting lightly on top.

Makes 12 servings. Each serving is 131 calories, 0.2 grams of fat, and 1 gram of fiber. You may choose to put more splenda in your frosting, I like my frosting to say “hi, I’m cream cheese! Luuurve me” some folks might not like it to be so in your face about it.The nice thing about working with fat free cream cheese and splenda is that they blend together so easily and nicely, no whipping out the beaters to make frosting. Always a plus.

These cupcakes did the trick, no one even guessed that they were “light” and the hostess was very thankful I brought something to share with everyone that was an alternative to donuts. Everyone wins, hurray!