Yes, this is also called a Latkes but really I first heard them called potato pancake so I’ll go with that. A tasty brunch item or even a dinner side dish. These are great on their own with a bit of fat free sour cream and sautéed onions, or topped with light cream cheese and salmon. Num! No limits with these really. I’ve even seen them eaten with honey. Sweet and savoury. My grandmother would often make something similar to these for breakfast. Want to add a bit more flavour to your potato pancake? Try subbing in a bit of shredded carrot or celery root instead of half of the potato. It’s great and more veggy nutritious goodness! These particular pancakes were made by my husband for a special weekend breakfast under some advisement from me. Goodtimes.
- 200 grams potato
- 1 small onion
- 1 tbl whole wheat flour
- 2 egg whites
- salt and pepper to taste
- Grate potatoes and onion using the coarse side of the grater. Stir to combine. Using a colander, squeeze the mixture to get the excess liquid out.
- Move the mixture to a bowl. Add the flour, egg whites and seasoning.
- Spray a pan with non-stick. Heat to medium, when hot enough drop 1/4 cup of batter into piles on the pan. Leave plenty of room between the piles. Press the piles to form a flat pancake.
- Allow to brown on the bottom, about 3 minutes, flip carefully and allow other side to brown. Serve.
Makes plenty to serve 2 people. Each serving (half of the resulting pancakes) is 123 calories, .4 grams of fat and 3.1 grams of fibre.
I keep eyeing this type of cookie when I’m at the grocery store. They are usually close to being fat free and come in so many flavours. The thing that stops me from buying them though is my husband. For some reason I only stop and look at these when my husband is with me and he always says “why would you buy those when you can make better ones?”. Usually this leads to me nodding, putting them back and forgetting about them. Well, this time I didn’t forget I broke down and made a batch. Meringue is not hard to make…as long as you have an electric beater. I can’t even begin to imagine what a pain these would be without one. Instead I stood there looking somewhat bored while I beat these, and pretended I worked really hard when I presented them for tasting. Which is totally win/win. I didn’t have a piping bag to make these look all pretty and professional but just pouring these out of a teaspoon made them look pretty in my opinion. Then again I like to claim rustic aesthetics whenever I can.
- 2 large egg whites
- 1/4 tsp cream of tartar
- 2/3 cup granulated sugar
- 1/2 tsp extract or flavouring of choice
- This first step is optional. I like to take my 2/3 cup of sugar and blend it a bit in the blender to make it finer. I find it dissolves easier into the egg whites when the time comes.
- Beat the egg whites and cream of tartar until the eggs are foamy and thickened at high speed.
- Slowly add in the sugar, typically one or two tbl at a time into the eggs. Continue beating while adding at high speed until the mixture can hold stiff peaks.
- Use a rubber spatula to fold in the flavouring or any other add-ins (such as cocoa powder for chocolate meringues).
- Using a tsp or piping bag portion the mixture onto a baking sheet covered with parchment. Keep the meringues about 1 inch apart with a volume of about 1 tsp worth.
- Bake at 275F for 35 minutes. They are done when they are firm to the touch and dry. Cool for 5 minutes and then remove from the baking sheet to cool completely.
Makes 24 cookies. Each cookie contains 23 calories, zero fat, and zero fibre. Don’t serve these outside on a windy day, they are so light they might fly away…no kidding. These are a great sweet treat without the naughty, have fun playing with those flavour combinations.
This one was a bit of a triumph for me. I’m sort of anti blueberry muffin after a bad experience with one. Is it ironic that in the game blueberry muffins are used to remove fear effects? I was determined to make blueberry muffins once again tasty for me in the name of hobbitkind. I succeeded…granted I think I will stick to my muffins rather than store bought still. In fact this has given me the courage to try the other blueberry recipes too. Which makes my husband do some sort of happy dance I’m sure. I brought these to our Dresden Files group and amongst that group of fellow foodies they were happily devoured. I call that a huge success! In the game blueberry muffins contain flour, bunch of blueberries, and egg.
- 1 cup quick cooking oats
- 1 cup flour (I used that new nutri flour)
- 1/2 splenda or sugar (nutritionals reflect splenda)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup applesauce
- 2 egg whites
- 1/4 cup light butter, melted
- 1 cup blueberries, fresh or frozen
- Combine oats, flour, baking powder, baking soda, and splenda in a bowl.
- In another bowl combine applesauce, egg whites, and butter.
- Add the egg mixture to the dry mixture, stir until just moistened. Carefully fold in the blueberries.
- Divide into 12 sprayed muffin tins. Bake at 375F for 20 to 25 minutes.
Makes 12 muffins. Each muffin contains 101 calories, 2.6 grams of fat, and 1.6 grams of fibre. Yes, that’s 101 calories…I love how our game master said “What? You mean I have to eat a hundred of these to even out?!” lol goodtimes.
The fruit during the fall season is just so tasty. I especially love the abundance of apples and pears. So many varieties of delicious awesomeness. Once again my husband has provided an awesome special breakfast on the weekend. Have I mentioned publicly how much I love his special breakfasts? Screw that coffee stuff, they are definitely the best part of waking up. This time my husband was inspired by another Bobby Flay throwdown loss…hehe. For the bread we just used a store brand whole wheat bread that turned out to be our best nutritional option. Check them out! You don’t have to break the bank on silly expensive bread just to eat right.
- 3 egg whites
- 1 tsp ground cinnamon
- 1 pear, peeled, cored, chopped
- 1 apple, peeled, cored, chopped
- 1 tbl low fat yogurt cheese or fat free cream cheese
- 1 tsp vanilla extract
- 1 tbl brown sugar, unpacked
- 4 slices whole wheat bread
- Combine fruit, vanilla and sugar in a saucepan. Cook for a few minutes on medium high until tender. Allow to cool. Stir in the yogurt cheese.
- Combine egg whites and cinnamon in a large bowl. Heat a skillet on medium high.
- Dip bread in the egg mixture. Allow the bread to rest in the egg mixture for a just a few seconds to allow it to absorb the mix.
- Pan fry the slices of dipped bread. Once the sides are cooked top one slice with a bit of fruit filling then top with another slice. Heat for one minute and serve. Top the toast with 1 tbl of filling.
Serves two. Each serving contains 304 calories, 4.3 grams of fat and 7.7 grams of fibre. Take a look at that nice fibre! We had this as a brunch so I felt full for most of the day, ended up just having an afternoon snack instead of lunch really. I was still too full! French toast for breakfast is always a total win!
Oh you nummy food of anime fandom. I guess the best description for it is a japanese omelet and pizza combined. Now, who wouldn’t want some of that? I was lucky enough to have access to a restaurant that made these when I lived in Toronto. It was definitely a favourite. Sure, I’m not as avid (or rabid? I guess?) an anime fan as I once was but the love of okonomiyaki definitely remains. Sadly, I no longer live in Toronto and my okonomiyaki source is oh so far away. When my husband was on deployment a couple of years ago, I decided I needed some cheering up, he was in Okinawa (grawr!!) so okonomiyaki was the only possible cure. After some effort I had success! Omnomnom occurred. My husband came home and the okonomiyaki was put aside, he is not a cabbage fan so I figured it wouldn’t fly. Well, with my neck having kept me from doing a bunch of fun stuff (larp in particular), comfort once again is needed. This time made healthier. I was successful in getting a tasty, healthy recipe together but my leet flipping skills have failed. So no picture sadly. I suggest you search on google, there are some awesome okonomiyakis waiting for you to ogle them should you need a picture reference. Edit: I have since made okonomiyaki again and my flipping skills have returned! I have a picture of how I like to have my okonomiyaki. Num!
- 2/3 cup flour
- 1 cup cold water
- 3/4 cup egg substitute
- 1 small onion, thinly sliced
- 1 1/2 cup cabbage (savoy), thinly sliced
- 2 ounces cooked meat of choice (optional, I used leftover bbq pork)
- salt and pepper
- kewpie mayonnaise (often found in the imported section, it is a plastic bottle with a kewpie doll on it. I kid you not.)
- okonomiyaki sauce or hoisin sauce
- bonito flakes (totally optional)
- Combine flour, salt, and pepper in a bowl. Add cold water slowly and whisk smooth. Add 1/4 cup egg substitute.
- Stir in onion, cabbage, and meat choice (if any). Allow to sit 10 minutes.
- Spray a pan or wok and heat medium high. Ladle half of the mixture into the hot pan and spread to form a pancake. Allow to brown on the bottom (approximately 5 minutes). Pour 1/4 cup egg beater on top center of the pancake. Flip quickly and carefully (those are those leet flipping skills I was talking about). Allow to brown and cook through, another 5 minutes approximately. Slide onto a plate.
- Repeat with remaining half of the mix.
- Serve topped with mayo, sauce, bonito flakes, and even garlic chili sauce as my husband has found he likes (yes, the cabbage hater loved this!)
Makes 2 huge okonomiyaki servings. Nutritional info does not include the mayo, sauce, bonito flakes, or meat choice since those are your own variations. Each serving contains 223 calories, .5 grams of fat and 3.4 grams of fibre. With the right toppings this is not the naughty dinner option it tastes like. Sugoi!
So, in LOTRO the recipe for pie crust is spring barley flour and egg. Well, laying aside the barley flour in favour of my unbleached flour, the only recipe I can think of that would involve egg in a pie crust is a Muerbeteig crust. Don’t worry, it’s easier to make than it is to say or spell. Its a nice german egg crust I have enjoyed in the past while visiting switzerland. It makes a nice pie or tart crust. The nicest thing about it is the simplicity of the formula…just 1,2,3. One part sugar, two parts butter, and three parts flour. The rest is just flavouring really. It just makes sense for a hobbit to be using such a charming european recipe so off I went!
- 1 cup flour
- 2 tbl confectioners sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 tbl lemon juice
- 6 tbl light cooking margarine
- cooking spray
- Combine flour and sugar in a bowl and form a well.
- Add the yolk, vanilla, and lemon juice. Combine in the well and slowly work in some of the flour.
- Add the margarine and work with your hands until it forms a ball and no longer sticks to your fingers.
- Refrigerate for one hour.
- Roll out the dough to desired thickness. I go for anything between 1/8 inch or 1/4 inch. Cut shapes for tarts or use as a pie crust trimming excess after you have settled it into your greased pie pan.
- Bake at 400F for 10-15 minutes.
Makes one pie shell or 9 tarts. Each tart shell is 87 calories, 3.3 grams of fat and .4 grams of fibre. Much less than your standard pie crust per serving. While this is great for pie I highly recommend this for tart shells since portion control is just plain easier. What hobbit doesn’t enjoy a bunch of small tarts anyways? Dainty num that is full of epic win.
I keep hearing that making an omelet is one of those first things you learn in chef school. I also remember watching Julia Child do an episode featuring an entire omelet buffet. I think we take for granted what is involved in making an awesome omelet. I love how there are so many approaches to the omelet as well. For this particular hardcore hobbit recipe I decided to blend the french and denver styles. This is a filled omelet but it also has some of the filling mixed in with the eggs. In the game a hobbiton omelet is made with green onion, egg, and sharp cheese. Making a light omelet does not always have to be all about the egg whites. If you enjoy an egg white omelet like I do then go for it! If its one of those days where you need a bit of yolk to get you going then here is another option to try to keep it healthy.
- 2 egg whites
- 1 large egg
- 1 green onion, sliced
- 32 grams light cheddar cheese, shredded
- salt and pepper to taste
- Scramble the eggs together. Add half of the green onion to the eggs. Add salt and pepper to taste.
- Cook on medium heat until the bottom side is firm. Flip the omelet.
- Cover one side of the omelet with cheese and 1 tbl of green onion. Fold the omelet when the eggs are firm.
- Serve on a plate and garnish with remaining green onion.
This makes one omelet and is stuffed with cheese! The omelet contains 215 calories, 12 grams of fat, and .4 grams of fibre. A nice hearty breakfast for any hobbit feeling a need to indulge without bulge.
A very favourite sauce of mine from the french, provence to be exact. I was introduced to it as a child in switzerland. My parents were there on business and took me along. Oh so garlicky. LOVE! They served it with my steak and frites. Ever since then that’s really the way I always envision it. Since then my version of aoli has gotten even more garlicky. So definitely a warning, if you are not as garlic obsessed as I am you might want to tone this bad boy down. I’ve always made my aoli from scratch, and it really is best that way but these are healthier times. I must resort to an easier method and cut the fat and calories in half. *sniff* It’s all for the best really. It still comes out beautiful and tasty but the purist in me gets a little snobby sometimes hehe.
No, those frites are not fried ofcourse.
- 5 cloves garlic
- 1/2 tsp powdered mustard
- 1 tsp lemon juice
- 7 tbl half the fat mayo
- Combine in blender or in my case magic bullet until fully blended and creamy. Allow to sit for 4 hours or overnight. Serve!
Makes 4 servings of 2 tbl each. Each serving contains 68 calories, 6.2 grams of fat, and .1 gram of fiber. This sauce is great with steak and frites as I mentioned, chicken, or even as a really powerful salad dressing. It really does kick caesar’s butt.
The original recipe for those who are curious is:
- 5-8 cloves of garlic
- 1/2 tsp powdered mustard
- juice of 1 lemon
- 2 egg whites
- 1/2 cup of olive oil
- Combine the garlic and egg whites, slowly add the olive oil until it is emulsified (white and whipped up).
- Stir in the lemon juice and mustard. Allow to sit 4 hours or overnight. Serve!
8 servings of 2 tbl each. Each serving contains 128 calories, 13.6 grams of fat and .1 gram of fiber.
As you can see the half the fat mayo really does make this a half the fat recipe in the end. My purist version will just have to be reserved for special occasions. In the meantime though this cheaters version seems to make us pretty happy too.
Otherwise known as mini quiche. These filling quiche certainly aren’t just for ladies. My husband loves these too. They even look lovely enough to serve to guests. I love experimenting with alternatives to plain old pastry crust and with these I made a rice crust which adds so much tasty. They are very sturdy, you can just pick them up and eat, no crumblies! Mix and match those quiche fillings, this basic recipe can take it!
- 2 1/2 cup cooked short grain rice (I use the same stuff I use for sushi)
- 1 cup egg white or substitute
- 4 oz chopped cooked ham (I use leftovers from ham dinners)
- 4 oz light cheddar, shredded
- 1 tbl fresh parsley, minced
- salt and pepper
- 1/3 cup skim milk
- 1 clove garlic, pressed
- 1 green onion, chopped
- Preheat the oven to 400F
- Combine the rice with 1/2 cup of egg whites.
- Spoon the rice mixture into 12 sprayed muffin cups. Using either the spoon or your finger press the rice into the cups so that they form to the cup.
- Bake the cups for 8 minutes.
- While the cups are baking, combine the remaining ingredients. When the cups come out of the oven fill the cups with the mixture. I like to ensure even distribution by spooning the now coated solid ingredients into the cups and then spoon the liquid in to finish the fill.
- Bake for 15-20 minutes or until the eggs are set. Allow to cool for 3 minutes and then gently loosen and lift the cups from the pan. Serve!
These are great hot or cold. Makes 12 servings. Each serving contains 96 calories and 1 gram of fat. These also freeze really well. That way they can be reheated for a quick and easy breakfast too! A very versatile entrée.