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)
- 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.
- Add all the ingredients to the stock pot and cover with water (5-6 cups approximately)
- Cover and slowly simmer on low for 2 hours. It should begin to look like this:
- Skim the foam and oil off the top. Remove the solid ingredients.
- 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!
omnomnomnom…mmmmm…*snorfle* what now? Oh yeah…we made these bad boys for a celebration we were having. Evil neighbours moved away, attention was paid, we rocked out like no one was listening on rockband, goodtimes. We felt it was a pub fare sort of night but we wanted it to have a little flair to it too. So we made these up with some goat cheese, which in my opinion is a god among cheeses…to put it mildly. They were goodly.
- 6 small new potatoes
- 2 slices bacon
- 50 grams goat cheese
- 1 green onion, chopped
- Prick the potatoes with a fork and arrange on a baking sheet. Bake at 450F for 50 minutes.
- Remove from the oven and allow to cool.
- Crisp the bacon over medium heat until desired crispness. Remove from pan and drain on a paper towel. Allow to cool.
- Crumble the bacon into a bowl. Combine with the goat cheese and green onion.
- Cut the potatoes in half and gently scoop out the insides of the potato, creating a cup, allow some of the potato the remain so that the skins retain their shape. Like so:
- Fill each skin with a half teaspoon of the goat cheese mixture. Add more if you have enough leftover.
- Arrange the skins on a baking sheet and place under the broiler until the cheese is bubbly and the skins begin to crisp. Sometimes a spritz of baking spray on the skins will help those stubborn skins to brown if you are having problems.
- Allow to cool slightly and serve!
This makes 6 servings of two skins each. Each serving contains 85 calories, 2.9 grams of fat, and 1.2 grams of fibre. They are so full of flavour and were definitely the star of the celebration that night. So easy to do! I just baked up the potatoes earlier in the day and assembled them later. Then shortly before we wanted to have them I popped them under the broiler and served! I love easy to prepare party foods.
Awhile back I had mentioned poutine. Oh tasty of tasties. I am Canadian so it really was only a matter of time before I had to give in to my poutine need. Most folks feel this has to always be such an unhealthy dish, I guess if we have to be purist about it yes it is unhealthy. For folks not in the know poutine is a dish of fries, covered with cheese curds, then slathered with delicious gravy. Oh yes. It came to us from Quebec…and it was good (heavenly sounds from above). *cough* anyways! In my travels across this great land of ours I have come across many variations of poutine: Sloppy joe poutine (sloppy joe sauce on cheese and fries), stuffed poutine (stuffing, cheese, fries, and gravy. It’s gooooood), chicken poutine (bits of friend chicken, cheese, gravy, fries), montreal smoked meat poutine (deli cuts, blah, blah, blah). Just to name a few, you get the idea though. Now, I was thinking, there has to be a way to indulge in poutine but still stay on track…and lo…there is. With so much variation available with poutine we just have to change up our basic ingredients slightly. Tada! Poutine was had, it was great…omnomnomnom.
For the gravy I just used the good gravy recipe I posted previously:Good Gravy linkiness
- 4 potato, cut into steak style fries
- 1 cup fat free cottage cheese or skim milk mozzarella
- 1 cup good gravy
- salt and pepper to taste
- Preheat oven to 450F
- Soak the potatoes in a salt water solution for 15 minutes. Remove and pat dry with a papertowel.
- Spray baking pan, arrange potatoes in a single layer, spray potatoes with baking spray. Season to taste.
- Bake for 20 minutes, flip then bake for another 10 minutes.
- Transfer the fries to two separate plates. Cover each plate with 1/2 cup of cheese each then top with 1/2 cup of gravy each. Microwave for 30 seconds and serve!
Makes two large servings. Each serving contains 471 calories, 6.7 grams of fat and 7.7 grams of fibre if you used the cottage cheese. If you used the skim mozz then it contains 525 calories, 13.3 grams of fat and 9.4 grams of fibre. It is definitely much better nutrition wise with the cottage cheese but if you are like my husband and the idea of cottage cheese sguigs you out then atleast there is another option. It all melts to happy goodness goo and worth the small indulgence. You can break this into smaller portions and have it as a side dish as well.
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
- 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.
- Add shalot to the skillet and allow to brown.
- Add wine to the skillet to deglaze and pour everything into the crockpot.
- Combine the rest of the ingredients in crockpot, give it a stir.
- 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!
It’s been awhile since I tackled a hardcore hobbit project, last night I delved into one. The masterful mash mentioned in the game takes a tater, a wheel of sharp cheese, and seasonings. Well, in the efforts of being healthy I didn’t go with a whole wheel of cheese but enough to get the taste of it. This is a delicious side dish or an ingredient for a decadent cottage or shepherds pie.
- 4 potatoes, washed and cubed. Peel if you like. I leave the skins on because I like potato skins.
- 3 tbl shaved parmesan. Not the powder stuff folks like to call parmesan.
- 4 tbl fat free sour cream
- 1 tbl chives
- Pepper to taste
- Place the potatoes in a pot and add enough water to cover the potatoes. Bring to a boil and boil for 20 minutes. Check to make sure they are fork tender. Drain.
- Add remaining ingredients and mash. Serve.
This makes enough for 4 servings. Each serving contains 151 calories, 1.2 grams of fat and 3.8 grams of fiber. A nice filling side dish with much more flavour than boring old mashed potato. It gets a nice consistency by just using the ingredients that flavour it, no extra cream, butter or milk required. We have been known to indulge a little and split this in two instead of the four servings. It’s just that tasty and good for you. A tasty variation we enjoy is to substitute the pepper and chives for a tablespoon of montreal steak spice. So very good!
*phew* It’s been a crazy couple of days. My husband’s posting message came in. While we were hoping to get sent to Ottawa we instead were told we would be staying right here. Well ofcourse this opened up a flurry of “hey! We can settle and get our first home!” . Much searching later we found nothing on the market currently that fit our needs so we will let that idea sit for awhile. Besides, we are actually quite comfortable for now in our little military housing place. In all our haste we realized that some good bbq weather is happening out there. Where there is Q there must be potato salad! This potato salad is the only kind I’ve ever made. You see I had never made one before I met my husband, he requested it, I made one up. Apparently it isn’t typical but very yummy.
- 1 cup half the fat mayo
- 2 tbs honey dijon mustard
- 2 tbs dill, dried (double if fresh)
- 2 tbs rice wine vinegar
- 1 tbs chives
- 1 celery, cut
- 1 carrot, cut
- 6 or more potato
- salt and pepper to taste
- Combine the mayo, dijon, dill, vinegar, and chives in a large bowl.
- There are two ways to do the potatoes. You can cut and boil them until fork tender or my preference which is to steam them with an extra tablespoon of dill so that the dill flavour is then infused into the potato. Cool the potatoes.
- Add cooled potatoes, carrots, and celery to the dressing. Salt and pepper to taste.
- You can serve it as is but I find letting it sit overnight makes it even better.
I typically use 6 potatoes so this yields six servings. Each serving contains 211 calories, 7.5 grams of fat and 4.2 grams of fiber. A tasty side dish for any bbq, you can easily increase this recipe to feed a bunch of folks and they will never now it’s low fat….unless they read this blog ofcourse hehe.
Sometimes you just plain need a comfort food…no need for it to completely derail my efforts though. I enjoy making this ahead on those rainy days so that we can lose ourselves in the gaming and then pop it in the oven to finish when we become hungry. This is also a hardcore hobbit recipe! Sausages and mash in the game are made with taters and pork sausage. My husband’s tummy doesn’t do well with pork sausage so we went with beef.
- 1 lb Extra Lean Beef or Turkey Sausage
- 1 Onion sliced or chopped to preference
- 2 cups low fat gravy
- Low Fat Mashed Potatoes made from 4 potatoes
- 2 tbl parmesan cheese
- Cook the sausages in a skillet over medium heat. Usually no more than 10 minutes, make sure you flip them halfway through. Remove and set aside in a 9X9 pan that has been sprayed with cooking spray.
- Cook the onions in the skillet with a bit of water until they reach desired doneness. I like them to caramelize a little bit.
- Slice the sausages into bite sized pieces. Top with the cooked onions and the gravy.
- You can either mix the parmesan in with the mashed potatoes or leave them as a topping, either way has proven tasty.
- Top the filling with the mashed potatoes. If desired top the potatoes with a sprinkling of seasoning salt.
- Keep in fridge until ready to bake. Once ready cook at 350F for 30 minutes.
Serves 4, 580 calories per serving.
I will make sure to post my recipes for low fat gravy and low fat mashed potatoes later in the week. They really don’t take much time at all and I find them much tastier than store bought. I figured though if you have a brand you like posting this bare bones recipe would make using that brand much easier. I’m a homemade when I can kind of girl myself though.