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!
Now, the description in game for these does not sound like a very fun dish at all. They keep you alive and complaining about the bad food for days. Well this will not do for hobbitses such as ourselves. The ingredients for this dish are flour, salt and water, to make it epic we add chives. Well, let’s upgrade those chives to green onions! So here I’ve made an easily transportable and tasty green onion pancake style hard tack ration. I love how the green onion gives them a subtle sweetness too. Suitable for keeping soldiers alive and happy with their food for days.
- 1 cup flour
- 3/4 cup whole wheat flour
- 1/2 tsp salt
- 1 tbl canola oil
- 3/4 cup boiling water
- 1/2 cup chopped green onion
- butter flavoured cooking spray
- Combine the salt and flours in a bowl. Add the boiling water and oil, stir until a dough forms. If it is a bit too sticky add more Whole Wheat flour. Knead the dough for five minutes.
- Roll the dough into a long snake and cut into twelve pieces.
- Roll the pieces into flat rounds, spray the top and sprinkle with a bit of green onion.
- Roll it up like a jelly roll.
- Press the roll down a bit on the seam and then coil it into a snail shape. Allow them to rest for 30 minutes.
- Flatten each of your “snails”, roll them into a pancake shape. You can allow these to sit until ready for cooking if you are premaking or cook right now.
- Preheat pan to medium and spray. Heat the pancake on one side until golden, flip and press down a bit. When golden on both sides they are ready to serve! Great hot or cold.
Makes 12 hard tack rations. Each ration contains 72 calories, 1.4 grams of fat, 13.7 grams of carb, 1.3 grams of fibre, and 2.2 grams of protein. These are great served with a bit of that asian hot sauce with the rooster on it. Num!
“Choice cuts of beef, dried and salted.” Beef jerky time!! I love making beef jerky. I have a dehydrator that is probably older than I am but boy to I love that thing. I love making up a batch of jerky this time of year in preparation for any camping trips that may come up. It’s a camping staple! Beef jerky from the store is always so bland and expensive. Making your own is the best way to go, especially when the beef sales start. I got my flank steak 20% off! In LOTRO salted beef delights are made with a bag of salt, green onion, and flank of beef. I used soy sauce instead of a bag of salt…it contains a bag of salt already hehehe. For a lower salt version it’s easy to just replace with low sodium soy sauce and still get tasty flavour.
- atleast 1 pound of flank steak
- 2/3 cup worcestershire sauce
- 2/3 cup soy sauce
- 1 tbl honey
- 1 tsp freshly ground pepper
- 1 tsp onion powder
- 2 green onion, sliced
- 1 tsp red pepper flakes (or more if you want more kick)
- Trim the flank steak of as much fat as possible. Slice into thin strips and place in a large freezer bag.
- Combine the remaining ingredients and pour into the freezer bag. Turn the bag a few times to make sure the meat is coated. Squeeze out the air and seal. Keep in fridge to marinate 24 hours.
- Layer the meat in your dehydrator and follow it’s instructions. If you do not have a dehydrator you can do it using the oven method. Set the oven to 160F, place the beef on a broiling pan in a single layer. Pop into the oven with the door cracked open slightly for 8 hours.
Makes about 10 servings. Each serving contains 79 calories, 3.4 grams of fat, 2.2 grams of carbs, no fibre (big surprise there right? hehe), 9.3 grams of protein. Enjoy and have some safe camping trips all you hobbits out there!
This is one of those recipes that isn’t much of a recipe really. More like an example of how to make those naughty things we love a bit healthier. My husband loves philly cheese steaks, especially when they come in pizza form. So with some leftover buns I decided to give making these healthier a go and see if they pass with the cheese steak eater. They did! Here is what I did.
- Thinly sliced eye of round steak, tossed in montreal steak spice
- thinly sliced 4 crimini mushrooms
- thinly sliced 1/2 sweet onion
- thinly sliced 1/2 red pepper
- 4 sliced of reduced fat provolone cheese
- 2 herbed sub buns
- Saute the steak in a hot pan until done. Remove and set aside and keep warm.
- Add the mushrooms and onions to the pan and cook until the juices come out and the onion caramelize slightly. You can add the red peppers to the cooking mixture if you like. I like mine to have some crunch left in them.
- Layer the steak in the cut buns, top with the mushroom and onion mixture. Layer red peppers on top and then the cheese.
- Arrange the sandwiches on a flat pan and put under the broiler until the cheese is bubbly. Serve!
Makes two subs. There is so much room for variation in this recipe it’s difficult to post nutritionals for it. I will say though that for us it was what I usually spend on dinner. This philly was totally conquered and really easy.
Yup. You read that right. When I first brought our puppy Kaylee home, 2 years ago, I re-watched Firefly with her. She needed to see the real Kaylee that she was named after, she slept through most of it ofcourse. One moment that caught my eye was Simon’s birthday that takes place in the episode ‘out of gas’. Kaylee says (the character, not the dog…if the pup starts telling me things I understand, then the rumors of my craziness have no longer been exaggerated):
Kaylee: [about Simon’s birthday cake] Couldn’t get ahold of no flour, so it’s mostly protein. In fact, it’s pretty much what we just had for dinner.
Kaylee: But I tried to get the frosting as chocolatey tasting as possible.
Hehe. So there it was, I too need to make a meat cake. Now, I didn’t make the frosting as chocolatey as possible but it does make for a mighty fine dinner.
- 1 lb extra lean ground beef
- 1/3 cup panko bread crubs
- 1/2 cup garlic bbq sauce (divided into 1/4 cups)
- 1/4 cup fresh parsley, chopped
- 2 tbl dehydrated onion
- 4 tbl egg substitute
- 2 cloves garlic, pressed
- 1/2 tsp italian spice blend
- salt and pepper
- 1 cup mashed potato
- Combine the ground beef, panko, 1/4 cup bbq sauce, parsley, dehydrated onion, egg substitute, garlic, and spices in a bowl until well mixed.
- Press the meat mixture into jumbo muffin cups (6) and top with the remaining 1/4 cup of bbq sauce.
- Bake at 350F for 40 minutes.
- Remove carefully from the muffin cups, place on your serving plate and top with mashed potatoes. I stuff my mashed potatoes in a sandwich bag, snipped the tip and piped onto each meat cake. Best done when the mashed potatoes are warm.
Makes 6 meat cupcakes, I do not include the potatoes in my serving analysis as everyone likes to make them different or even use the frozen ready made kind. Mine were made with just potatoes, a splash of chicken stock and a tbl of margarine. Each serving contains 224 calories, 13.2 grams of fat, .5 gram of fibre, 9.4 carbs, and 15.8 grams of protein. Each serving also contains a high dose of shiny. Heh, yet another firefly inspired meal…I need to get out more.