I love spring rolls…probably too much. I also love a good pub treat that you can serve at a game night table. I’m loving this idea of putting anything you want into spring roll form. I mean who hasn’t indulged in the occasional pizza roll? I was introduced to sausage rolls and thought….couldn’t we put a burger in here? So, I figured I would give it a go. I put in some of the things I like cheese burger wise and ran with it. The result is delicious and great for game night, whichever kind you indulge in. In my case it’s board and card games. Keep these in mind for International Tabletop Day if like myself you don’t have a local event to go to. Celebrate with friends and tasty treats!
- 6 phyllo dough sheets
- 1 tsp butter, melted
- 1 egg white
- 8 ounces extra lean ground beef
- 1 pkg lipton onion soup mix, dry
- 1 mini dill pickle, minced
- 1 tbsp mustard
- 1 tbsp ketchup
- 30g shredded light cheese (I went with mozzarellissima light because it melts wonderfully)
- Preheat 350F
- Mix the ground beef and soup mix together. Brown in a pan.
- Add mustard, ketchup, and pickle to the beef and stir.
- Layer three phyllo sheets, brushing with butter between the layers. Brush egg white on the top layer. Cut the sheet into columns. I get six.
- Place a tablespoon of the beef mixture at the bottom of each column. Top with a bit of cheese, make sure you have enough for 12 rolls. Lift the bottom of the column wrapping filling, fold in the sides, and roll up.Click here if you need some visual guidance. It’s not my site but the method is the same.
- Brush on top with egg white. Place on a lined or greased sheet.
- Repeat steps 4 and 5 until you have made all twelve and bake for 20-25 minutes. they should look nice a golden brown.
Makes 12 omnom worthy rolls. Each roll is 87.5 calories, 4 grams fat, 6.9g carbs, .3 grams fibre, 5.7 grams protein, .1g sugars, 1.7 g saturated fat. 3 SP each or 2 PP for you weight watcher folks.
What a lovely Scottish dish this one is, some of you might know this better as mince and tatties. In LOTRO you make this comforting food using leek stock, carrot, taters, herbs, and beef. Like the description says this is a simple and extremely satisfying meal. A traditional approach to this tends to be a bit of a…well…rustic presentation. I’m going to pretty it up a little but I feel it’s still rustic and so tasty. I played around a bit with my usual gravy recipe too, instead of flour I worked with potato starch. A very successful experiment, I have to say as a thickener, potato starch is pretty awesome and of course, gluten free for those who worry about that.
- 1 lb extra lean ground beef
- 1/2 cup grated carrot
- 2 tsp worcestershire sauce
- 1/2 small onion, diced
- 1/8 tsp ground cloves
- 1/4 tsp mustard powder
- salt and pepper
- 4 red potato
- 2 cups leek or beef stock
- 2 tbl potato starch
- 2 tbl light butter
- In a bowl combine beef, carrot, onion,worcestershire sauce, cloves, mustard powder, salt and pepper. Form into small, slider sized patties about 2-3 oz each.
- In a med-high heat pan sear each patty for 2 minutes on each side. Set aside.
- In a sauce pan melt the butter.
- Add the potato starch and stir to create a roux.
- Whisk continuously as you pour the stock slowly in.
- Allow the gravy to come to a boil for 2 minutes then lower the heat to a simmer. Season gravy to taste. Add the patties and allow to simmer for 20 minutes.
- Meanwhile wash and cube potatoes. Bring water to a boil in another pot. Add potatoes, cook until fork tender (about 10-15 minutes). Drain, add a bit of stock and mash.
- Serve your mince patties, with a mountain of tatties (having a close encounters moment like I did is not required), and gravy. Enjoy!
Makes 6 patties, a whole bunch of potatoes, and more gravy than you actually need…I’m a gravy eating monster and I couldn’t finish it. Each patty contains 142 calories, 9.7 grams fat, .4 gram carbohydrate, 0 fibre, and 10.6 grams protein. Each 1/2 cup of potato contains 117 calories, .1 gram fat, 26.7 grams carbs, 4.1 grams fibre, and 2.9 grams protein. Each tbl of gravy contains 12.5 calories, .8 gram fat, 1.4 grams carb, 0 fibre, and .1 gram protein. *phew* That was a lot of math today. You know what would finish this dish even better? An english pea puree. That is another story though.
While not a hardcore hobbit recipe this is definitely one every hobbit should know. Oh it is so nummy! I’m a bit funny about cabbage sometimes, it’s one of those veggies that I keep forgetting I actually like. I will wrinkle my nose at it but then I remember all those dishes it plays a role in that I love…okonomiyaki, that tasty katsu dog at Japadog, cabbage rolls, moshu, the list goes on. I guess it shouldn’t have surprised me that colcannon would join that list of favourites once I sat down and had it. Fact is, it is just a creamy cloud of tasty on a plate. Let’s get to this healthier version of it!
- 2 medium potatoes, I used red and did not peel, I like the colour, cubed
- 1 cup green cabbage, chopped
- 1/2 cup evaporated skim milk
- 2 tbl light butter
- 1/4 tsp salt
- 1/8 tsp pumpkin pie spice
- 1 green onion, sliced thinly
- Place the potatoes, cabbage and some salt in a pot and cover with cold water.
- Bring to a boil, cook until potatoes are fork tender, usually about 15 minutes.
- Drain and return to the pot, add the milk, butter, salt, and pumpkin pie spice. Mash until desired texture achieved.
- Serve with green onion sprinkled on top.
Serves 2 generous portions. Each serving contains 275 calories, 6.4 grams fat, 47.9 grams carbs, 5.7 grams fibre, 9.8 grams protein. Great special occasion dish, although I’m thinking adding a bit of sliced ham to this would make an amazing main dish. Yum!
As LOTRO says, “nothing can beat this savory pot roast”. So delicious! I don’t make roast very often because of the expense of buying one, what I keep forgetting though is each time I buy one it makes a few meals, not just one. With that consideration it’s actually a bargain when you pick one up on sale and oh so tasty. In the game roast beef is made with salt, cauliflower, and marinated beef (beef, green onion, salt). I highly recommend doing a roast in the crockpot, I find I get the most tender meat this way with very little fuss. I also always cook my roast from frozen, again omg tender! It will also make it’s own gravy this way. My mouth is watering just thinking about this roast again. Time to get to pictures and recipes before I raid the fridge.
- 1 roast of choice, frozen
- 2 tbl cornstarch
- 2 pouches beef low salt oxo
- 1 tsp herbs de provence
- 4 tbl white wine
- 1 tsp worcestershire sauce
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tsp dry mustard powder
- pinch salt and pepper
- 2 cup cauliflower
- 2 tbl margarine
- 1 tsp steak spice
- green onion, sliced
- Place the roast in a crockpot, top and surrounding with the next nine ingredients on the list.
- Cover and cook for 6 hours on high or 10 hours on low.
- Before serving, boil a pot of water. Add the cauliflower and cook until fork tender, about 10 minutes or less. Drain. Add the margarine and steak spice. Mash. Season to taste.
- Serve and top with gravy from the crockpot and green onions.
There are so many variables in this recipe, cut of meat, size of cut, etc. So sadly I cannot give nutritional values for this one. The picture above is from my husband’s plate, it is a surly dwarf portion for sure. A hobbit trying to watch their figure should probably aim for a portion that looks more like this:and go easy on the gravy…I know…it’s hard. So 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
A few weeks ago my husband and I went out to a vegetarian style restaurant with some gaming buddies of ours called Rebar. You may have heard of them, they have a cookbook that many people swear by. I ended up ordering their almond burger. It was quite tasty and did not disappoint….especially with it’s topping of aioli and alfalfa sprouts. I love alfalfa sprouts…my dad used to call them frog hairs…which made me love them more…I was a very strange little girl. I remain a very strange girl ofcourse. I had been toying with the idea of a lentil slider for some time and this burger inspired me to add almonds. I loved the texture that the almonds in their burger gave. It definitely was that last missing touch to the slider I’ve been aiming for. So, thank you Rebar for the inspiration! Remember, it is good for yourself and the environment if you have atleast one meat free meal a day.
- 1/2 cup dry red lentils
- 3 tbl dry couscous
- 5 crimini mushrooms
- 3 cloves garlic
- 1 green onion
- 3 carrots, grated
- 4 tbl sliced almonds
- Cook the lentils according to the directions on the package. This is usually 1 1/2 cup of water and lentils simmering for 12 minutes or so.
- Using a blender, combine the garlic, mushrooms and half of the still hot lentils.
- Pour into a bowl. Add the sliced green onions, dry cous cous, carrots, almonds, and remaining lentils. Stir until well combined. Allow to sit for 5 minutes.
- Form the mixture into 10 slider patties. Freeze for atleast 4 hours.
- Grill or pan fry, usually about 2 minutes per side.
Makes 10 lentil sliders. Each contain (without bun or toppings) 48 calories, 1.3 grams fat, 7.2 grams carbs, 1.8 grams fibre, and 2.2 grams protein. Great served as an open face slider topped with a bit of light mayo mixed with sriracha sauce. Num! In fact these are so nice and light why not serve them as a lovely trio outside?
With all the craziness that has been going on here it is so nice to be making a hardcore hobbit recipe again. This time I made a nice simple ingredient level recipe. The marinated chicken cutlet in the game is made from green onion, fine seasonings, and chicken. So easy! I find if I see something that contains green onion I tend to go asian. This time I challenged myself to resist that temptation. The end result was delicious and oh so juicy. Once again I marvel at the pretty grill marks that my husband achieved on the grill.
- 1 green onion
- 1 long peppercorn
- 1/2 tsp sea salt
- 1 tbl white wine
- 1 tsp extra virgin avocado oil
- 2 garlic scapes or 1 garlic clove
- 1 tbl slivered or sliced almonds
- 2 boneless skinless chicken breasts
- Combine the ingredients in a blender until smooth.
- Pour over the raw chicken breasts. Refrigerate overnight.
- Cook using desired method. We went with grilling, definitely a recommended choice.
Isn’t that green bright? It reminds me of spring. Love it. Serves 2. Each serving contains 137 calories, 1.8 grams fat, .3 gram fibre, .7 carb, and 27.5 grams protein. This assumes you leave only a bit of the marinade on during the cooking process.
Cooked to perfection! In the game this particular omelet is made with mushrooms, chicken egg, green onion and mixed herbs. This just sounds like a great way to start the day or even enjoy a light dinner! To me there is just something so elegant about enjoying a nice light omelet for dinner with a nice glass of white wine….candlelight is required ofcourse. Better yet, a fireplace nearby. Can you envision it too? A beautiful way to shut out the modern world for a bit. Omelets are so beautifully fluffy on their own but this time I wanted to pair it with a bit of a light fluffy mushroom foam. What hobbit would turn down extra mushroom on their mushroom omelet? Indeed.
- 1 large egg
- 2 egg whites
- 1 tsp skim milk
- salt and pepper to taste
- 5 crimini mushrooms, slice 2 leave rest whole
- 1 tbl white wine
- 1 tsp soy sauce
- a splash chicken stock or water
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1 garlic scape, sliced thinly
- 1 green onion, sliced thinly
- Combine the egg, egg whites, milk, salt and pepper in a bowl and whisk until light and foamy.
- Heat a small or medium pan to medium. Add the garlic scapes, green onions, and sliced mushrooms. Stir constantly cooking for just one minute. Remove from heat and set aside.
- Spray the pan and add the egg mixture. Allow to cook one minute, cut into it to allow more of the egg to leak through the bottom and cook. Careful you don’t scramble! Allow to cook another minute.
- While the egg mixture cooks combine the whole mushrooms, soy sauce, white wine, stock, thyme and rosemary in a blender. Blend until a foam forms.
- Place the previously cooked onion mixture on half of the omelet.
- Fold the uncovered slide over carefully. Slide the completed omelet off the pan and top with the mushroom foam.
Serves 1. The serving contains 131 calories, 5.4 grams fat, 3.2 grams carbs, .8 gram fibre, and 18.4 grams protein. Filling, elegant, and tasty!
I keep ordering turkey burgers in restaurants and every time it ends in disappointment. Turkey burgers do not need to be dry and flavourless! This summer my husband and I are working on conquering the turkey burger’s bad rep. Making them an adorable slider is only the first step, adding a ton of flavour brings it home. At one point while eating these I actually forgot I was eating a turkey slider…this perplexed me. I recommend serving these with the aioli I made. Oh aioli you complete me. It is another cheater’s aioli but it really does add that perfect condiment to these pretty little sliders.
Mediterranean Style Aioli
- 1/2 tsp dry mustard
- 1/2 tsp poultry spice
- 1 tsp italian spice
- 3 cloves garlic
- 1 tbl lemon juice
- 1 sprig fresh parsley
- 2 tbl light mayonnaise
- 1 tsp each poultry spice, italian spice, original Mrs. Dash (I’m trying to lower the sodium)
- 3 tsp dehydrated onion
- 500 grams extra lean ground turkey
- 3 tbl fresh parsley
- Mix the aioli ingredients in a blender until smooth. Refrigerate until ready to top on sliders.
- Combine the slider ingredients in a bowl.
- Form into 9 slider patties. Grill over medium heat 2 minutes per side. Maximum 5 minutes.
- Place on slider buns, top with aioli, serve!
Makes 9 sliders. Nutritional info does not include bun. Each slider with 1 tsp of aioli contains 71 calories, 2 grams fat, .3 gram fibre, 9.6 grams protein, 3 grams carbs. Time to get those grills going!