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
- 125g flour
- 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)
- 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!
To make up for not posting for so long I have made it a double hardcore hobbit recipe week. Am I forgiven? How about after you taste this soup? It is delicious! It is exactly what I needed after a busy day. I paired it with some light havarti stuffed buns. Omnomnom! In Lotro this soup is made using mushrooms, mixed herbs, and leek stock. Fantastic! The soup was nummy nutritious velvet in a bowl. With the large serving size it was incredibly filling, a great dinner course all on it’s own. What hobbit would protest a dinner with mushrooms as the star? Shall we?
- 5 cups Hardcore Hobbit Leek Stock
- 4-5 cups various mushrooms, sliced (I used shiitake, portobello, and crimini)
- 2 tbl soy sauce
- 1 tsp white pepper
- 1 fl. ounce dry sherry
- Combine the ingredients in a crockpot. Do not worry if the mushrooms seem to over power the amount of stock, they will cook down and provide their own liquid.
- Cook for 8 hours on low (or stovetop simmer 30- 60 minutes)
- Using a handblender or blending in batches process the soup until it is blended. I went with a texture that was blended but not smooth. I liked the variations in colour and texture. That is personal taste, go with what you like! Season with extra salt or pepper as needed. Serve.
- Want a tasty variation? My husband topped his soup with fat free sour cream. He even made a ghost on top to celebrate the season. Isn’t it cute? I tasted his variation and it is indeed nummy!!
Makes 5 generous and filling servings. Each serving contains 205 calories, 5 grams fat, 35 grams carbs, 4.7 grams fibre, and 5.9 grams protein. A great fall day treat. Using local mushrooms makes the flavour of those mushrooms sing! When selecting your variety of mushrooms you might want to check out what is local to your particular shire and in season. Every hobbit deserves the best mushrooms they can find.
Posted in Comfort Foods, Crockpot Creations, Dinner, Lunch, The Hardcore Hobbit
Tagged Garlic, leek, mushroom, Onion, Potato, Soup, vegetarian
My first weekend at yoga teacher training was a crazy one but a great one! I met a whole bunch of awesome new people AND I worked a couple of really tasty recipes on the side. Epic win! I made this mostly in the crockpot while I was away at training, so it’s perfect for you other busy hobbits out there. In LOTRO leek stock is made with leeks, water and shire taters. I love the smell of this stock, it certainly picked up my spirit when I walked in the door. Look at all those beautiful leeks!
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 2 tbl butter
- 3 medium leeks, thinly sliced, white/light coloured parts only
- 4 small potatoes, cubed
- 5 cups water
- salt and pepper
- Heat a pan to medium high. Add the butter, swirling it around to coat the pan.
- Add garlic and onion. Cook until onions begin to caramelize.
- Add the leeks, cook for about 1 or two minutes. Stirring constantly.
- Pour into a crockpot.
- Add the potatoes and water. Heat the crockpot for 8 hours on low. You can do this faster by just adding the ingredients to a stock pot and heating over the stove for 30-45 minutes on medium high. Make sure the potatoes are tender before serving.
Makes 5 super generous servings. Each serving contains 180 calories, 4.9 grams fat, 32 grams carbs, 4 grams fibre, and 3.7 grams protein. This is a great soup base! A great departure from the same old veggie soup base that most vegetarians can get stuck with. You can use lighter butter substitutes for this soup but I found that full fat butter really helped those leeks along flavour wise.
Posted in Comfort Foods, Crockpot Creations, Dinner, Ingredient, Lunch, The Hardcore Hobbit
Tagged Garlic, leek, Onion, Potato, Soup, vegetarian
My first taste of butternut squash soup was at a marche restaurant in Toronto. I was so blown away by its creaminess and flavour I worked hard to recreate it. I think I’ve come close and on top of that it is completely healthy. Theirs probably had cream in it but I have found that this recipe just doesn’t need it. It is tasty and creamy all on its own. Pair this with some fresh baked bread and you really have a heavenly meal. It’s a favourite of mine really, especially when it is cold and rainy. Which happens often out here!
- 1 tsp extra virgin olive oil
- 1 onion, chopped
- 2 medium carrots, chopped
- 2 leeks, white part only, chopped
- 2 lbs butternut squash, cubed
- 1 bartlett pear, cored and chopped
- 6 cup water or chicken stock
- 2 purple basil leaves, chopped finely
- 1/4 tsp pumpkin pie spice
- sea salt and pepper to taste
- Heat the olive oil in a soup pot. Add the onion, carrots, and leeks. Saute until carmelization occurs.
- Add the squash, pear, stock or water, basil and pie spice. Season with some salt and pepper. Allow to simmer until the squash and pear are tender, about 15-20 minutes.
- Puree the soup using a hand blender or in batches in a regular blender until it is smooth.
- Reheat the soup and serve.
Makes 8 large portions. Each portion (about 2 cups) is 72 calories, .8 gram fat, 4.4 grams fibre, 17.2 grams carbs, 1.3 grams protein. Calculated if water is used instead of stock. If you need a bit of extra creaminess a dollop of fat free sour cream is excellent in this. I don’t usually do that, made for a pretty picture though!