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?
According to LOTRO this simple breakfast dish is delicious and satisfying. I’ll say! I had this for breakfast and I’ve been full for hours. I love having a bowl of oatmeal for breakfast on a cloudy morning. Especially when I do it up like this. No boring oatmeal for me. I like to throw as much nutritional num in there as possible. In the game a bowl of oatmeal is made with a bottle of water, honey, and a bunch of oats. As usual I take it a bit further than that. The nuts I put in add this satisfying texture and omega 3. The fruit helps you along with those servings you should be trying to get in each day. Then the fibre! The whole combination to me tastes like a breakfast fruit crumble. Did I mention it is super quick and easy to make? Epic win.
- 1/3 cup quick cooking oats
- 2/3 cup water
- 1/2 cup applesauce of choice (I like strawberry kiwi unsweetened from Motts)
- 1 tbl chopped walnuts
- 1 tsp honey
- Combine the oats, walnuts and water in a bowl. Microwave for 1 1/2 minute on high. Cover and allow to sit for 2 minutes.
- Stir in the applesauce.
- Drizzle the honey on top. It will melt and glaze the top. Enjoy!
Serves 1. Contains 230 calories, 6.7 grams fat, 39.5 grams carbs, 6.3 grams fibre, 5.5 grams protein. Remember a solid breakfast helps you fight orcs and cravings later in the day.
Making your own tzatziki is really fun and I love the ability to customize according to taste…which storebought just doesn’t do. I’ve mentioned my love affair with garlic, well I like my tzatziki to reflect that. Perhaps you like a fresher more lemony taste to yours? Or perhaps a different texture? Go nuts there are so many ways to enjoy tzatziki! My favourite? On a ham sandwich instead of mayo. Num! With all the Mediterranean dips I’ve been working on my summer evening Mediterranean al fresco dinning experience is getting closer and closer! I can’t wait!
- 1 cup no fat greek style yogurt or non fat yogurt strained in cheesecloth overnight
- 1 small cucumber peeled, seeded, finely grated, and squeezed dry.
- 2-3 cloves of garlic (less if you are not as in love)
- 1 tsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 1/4 tsp sea salt
- 1 tsp fresh dill (optional)
- Combine the ingredients in a small bowl and allow to sit for atleast 2 hours. Overnight is best!
Serves four generously (about 1/4 cup). Each serving contains 45 calories, .2 gram of fat, 7.3 grams of carbs, 3.9 grams of protein, and .4 gram of fibre. Great on falafel!
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!
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!
I hummed and ha’d about posting this one since there are already so many recipes of this out there. You know…it can’t hurt to have another one. So no picture this time sadly since I consumed this bad boy last night without snapping a single pic. I was so excited when I heard the shamrock shake was out again…I love mint…mmm…mint. I figured I deserved that tasty minty treat, so I looked up the nutritionals on it to see how hard of a hit I would be taking. Then I found out for an itty bitty small it would cost me 530 calories and 14 grams of fat. Big time frowny face over here. Might as well have a big mcnaughty for 10 more calories and 10 more grams of fat. Sheesh. Well, this was in need of a hungry hobbit makeover bigtime. So, I celebrated last night with an attempt that won me over…granted I had no taste comparison since I haven’t had a shamrock shake in years.
- 1/2 cup vanilla frozen yogurt
- 3/4 cup skim milk
- 1/4 tsp mint extract
- green food colouring (optional, I don’t since food colouring like that weirds me out a bit)
- Combine and blend, blend, blend!!!
This makes one serving of sham shake goodness. Contains 175 calories, 2.3 grams of fat, 27.7grams of carbs, 8.9 grams of protein, and no fibre. Although, I totally recommend adding a clear fibre supplement to this. Does nothing to hurt the taste but makes this even better for you. Now those values make me much happier. I will sip my sham of a shake and think no more of this other shake silliness.