Tag Archives: wine

Hardcore Hobbit: Mushroom “Stew”

Hobbits and mushrooms are like a glass and milk! they just go together. It has been fun juggling ideas to make this recipe come to life. So much pondering. Finally I had a tasty, filling idea come to me, I bounced it off my husband and he added an idea that made it even better. In the game mushroom stew is made with just mushrooms and coney stock. Well, I don’t keep coney stock on hand so I went with chicken. Still, it needed something to make it exciting. That’s when my husband suggested “what about a blend of different types of mushrooms.” So simple and so brilliant. The end result smelt so delicious when cooking it was maddening…and tasting it warmed us to the core. A definite win.

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  • 1 cup crimini mushrooms, sliced to desired size (I like to cut mine small)
  • 1 cup lobster mushrooms, sliced to desired size (I like to cut mine small)
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 1 tbl rice bran oil (or other suitable cooking oil)
  • 1 tsp poultry seasoning
  • 1 cup quinoa
  • 1/2 cup white wine
  • 1 1/2 cup chicken stock
  • salt and pepper to taste
  1. Heat oil in a medium saucepan. Add the shallots, garlic, and mushrooms. Saute until tender, about 5 minutes.
  2. Stir in the poultry seasoning, then add the quinoa. Stir, cooking for 30 seconds.
  3. Add the broth and wine to the pot. Bring to a boil then reduce heat and simmer covered until liquid is absorbed, about 20-30 minutes.

It may not technically be a stew but I figured the mushrooms were being stewed as much as I would go for. Serves 4. Each serving contains 255 calories, 6.6 grams fat, 33 grams carbs, 3.4 grams fibre, and 7.5 grams protein. Experiment with your own mushroom blends, that is a big part of the fun with this dish. Great as a side or as your main.

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Hardcore Hobbit: Vegetable Pot Pie

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.

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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
  1. Sift together flour and baking powder.
  2. Add seasonings to the flour mixture and stir.
  3. Combine the water and oil in a measuring cup. Beat with a fork until emulsified.
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  5. 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.
  6. Roll out and place in pie dish.

Filling

  • 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
  1. 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.
  2. Combine water and flour in a separate bowl until smooth. Add to vegetable mixture and stir. Cover again and cook for 20 minutes.
  3. Pour veggies into the prepared crust. Top with leftover dough cut into nice shapes.

Pie (the easy part)

  • Egg white (optional)
  1. Preheat oven 350F.
  2. Assemble pie, brush topper pieces with egg white (optional)
  3. Bake pie for 30 minutes.
  4. Allow to rest 5 minutes, cut and enjoy!

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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!

Nobu Halibut

This is usually made with cod but Halibut was what was locally in season at the time I made this. With that season about to begin again I figured now is a good time for other folks to give this a go. This is a new spin on a centuries old Japanese recipe usually done with black cod. The first time I tried this was in a usually reasonably priced restaurant, I was blown away by the flavours….and then the price…15.00 for a tiny piece of fish, this was an appetizer portion. Yeah. Well, you can probably figure out what happened next. I craved this fish, this tasty expensive fish. It had drawn me in with it’s full amazing flavour, I was a slave to my need to have another taste but my frugal side screamed at me that there must be another way! So here we have it. My solution to the nobu cod dilemma with local fish. Note: the miso here is key, no miso no nobu. Say that last bit out loud…it’s kinda funny. Come on, now give it the Miyagi voice. There you have it. See? Now, to the nobu!

  • 2 or 3 pieces fresh halibut (total about 1 lb)
  • 1/4 cup mirin
  • 1/4 cup white wine
  • 5 tbl white miso paste (white only,the other colours just won’t be the same)
  • 2 tbl sugar or honey
  1. Mix the last four ingredients in a container you intend to marinate the fish in. Preferably a container with a lid.
  2. Pat the fish dry and place in the container. Spoon some of the marinade on top to get full coverage. Cover and allow to sit in your fridge overnight or for 24 hours.
  3. Lightly wipe off the excess marinade. Lightly grill or pan fry the fish on both sides to sear, just until that surface turns brown you aren’t cooking it here.
  4. Transfer the fish to an oven preheated to 400F. Bake for 10-15 minutes.
  5. Enjoy!

Oh what a tasty delight you are about to have! This is my new favourite fish dish. Loved it so much I made it for my family on christmas eve and now my fellow foodie sister wants the recipe. Sorry it took me so long to type it out for ya Laura! Each serving contains: 363 calories, 6.7 grams fat, 9.1 grams carbs, 60.5 grams protein, no fiber sadly. Have a nice high fibre side dish to compensate. I made us a tasty quinoa and edamame bean pilaf on the side. Goodtimes! A fun variation is to add 1 tsp sriracha sauce to the marinade, spicy nobu! Keep in mind you can do this recipe with pretty much any white fish you like, go nuts!

 

 

Hardcore Hobbit: Roast Beef

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
  1. Place the roast in a crockpot, top and surrounding with the next nine ingredients on the list.
  2. Cover and cook for 6 hours on high or 10 hours on low.
  3. 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.
  4. 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!

Hardcore Hobbit: Marinated Chicken Cutlet

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
  1. Combine the ingredients in a blender until smooth.
  2. Pour over the raw chicken breasts. Refrigerate overnight.
  3. 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.

Chicken with a Goat Cheese and Mead Sauce

What to do with leftover mead…I never thought I would actually wonder something like this. Thing is I love cooking with various other wines so why not give cooking with mead a try? I love goat cheese and it pairs beautifully with mead. This needs to be done! The end result was creamy, tart and slightly sweet with nice body to it. Definitely the star of this chicken dish. It seems to me like just the thing hobbits might serve to dwarf dinner guests.

  • 2 boneless skinless chicken breasts
  • 60 grams goat cheese
  • 1 tbl corn starch
  • 1/4 cup mead of choice (I chose a local spiced mead)
  • 1 cup skim milk
  • 1 tbl light butter
  • salt and pepper to taste
  1. If you choose you can marinate the chicken in a bit of mead for a few hours. It is really tasty to do but not crucial. Season the chicken with salt and pepper. Grill chicken until done. While the chicken cooks make the sauce.
  2. Melt the butter in a saucepan, add the cornstarch and stir until combined.
  3. Slowly add the milk and mead, whisking constantly.
  4. Once the sauce has heated to near boiling (do not let it boil). Add the goat cheese and stir until melted.
  5. Serve on top of sliced chicken breast.

Serves 2 and is easily doubled to serve more! Each serving contains 241 calories, 5.8 grams of fat, 10.2 carbs, no fibre (you can fix this by adding a clear supplement), and 29.9 grams of protein.

Boeuf Bourguignon

Putting the peasant back into this peasant food inspired haute cuisine dish. This is only vaguely close to the cooking processes used for this dish today. It’s easy and tasty this way though…and I don’t argue with tasty. She fights dirty. Ofcourse, the other thing that makes this dish a good idea for hungry hobbits all over the world….MUSHROOMS!! See? Tasty fights dirty bigtime. The key to make this healthier is really in the cut of your stewing beef. Try to get one that only has a bit of marbling. If you can get sirloin stewing beef then you are golden. Some butchers offer “steak ends” which are the bits they cut off those sirloin steaks to make them beautiful. These are awesome lean cuts that are perfect for this dish. The other reason I absolutely had to post a beef dish today? I was watching ‘Come Dine with me Canada’. On it was this woman who kept complaining that when she was dieting all she could eat was chicken, that is why she dislikes chicken. Sheesh. No idea what diet she was trying but I seem to be doing just fine and NOT living on just chicken. So there. It’s not a beautiful picture, as I embraced it’s peasant roots, but it sure was tasty.

  • 1 slice bacon, chopped
  • 1 pkg crimini mushrooms, sliced or puree (according to preference)
  • 8 pearl onions (I used red pearl onions for colour)
  • 3 cloves garlic, minced
  • 3 tbl cornstarch (I like my boeuf with a thick sauce, if you don’t skip this)
  • 1 tsp poultry spice
  • 1/2 chicken broth
  • 1 cup red wine
  • 2 large potatoes, cubed
  • 4 carrots, sliced
  • 2 celery stalks, sliced
  • 8 oz stewing beef
  • salt and pepper to taste
  1. Heat a pan to medium, add bacon, garlic and mushrooms. Cook until the bacon is crispy. Drain the fat and pour into a crockpot.
  2. Toss the beef in cornstarch to coat then add to the pan and brown. You just want to sear the meat here, not cook it. Pour into the crockpot.
  3. Deglaze the pan with the red wine, scraping off the browned bits from the pan. Pour into the crockpot.
  4. Add the remaining ingredients to the crockpot and allow to cook on low for 8 hours or high for 5 hours.

Makes 4 servings. Each serving contains 278 calories, 5.7 grams of fat and 3.8 grams of fibre. Very diet friendly to me. Living on chicken, heh, the very idea!