Gaffer’s Mince and Tater Hash – A Lord of the Rings Recipe

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…in the matter of ‘roots’, especially potatoes, the Gaffer was recognized as the leading authority by all in the neighborhood (including himself).

The Lord of the Rings, The Fellowship of the Ring

The Gaffer's Mince and Tater Hash - A Lord of the Rings Recipe

Over at Fandom Foodies, we’ve been discussing all things Hobbit this month, especially as it concerns food. In talking about different foods found in Middle Earth, a member of the group mentioned the cooking mechanic in the Lord of the Rings Online game, and gave us this link to a list of all the foods you can make in LOTRO. I’ve never played this game, but I loved having a resource for foods and basic recipes that the people of Middle Earth might cook and eat, and I plan on referring to it frequently for cooking inspiration!

One of the dishes on this list that stood out to me was “Mince and Taters,” which is made of leeks, beef, carrot, taters, and herbs. Since this is a rather rustic dish, and since it has several root vegetables in it, I thought it might be something that the ol’ Gaffer would cook up. This is basic Shire fare at its very best, and it’s incredibly simple to make.

Fandom Foodies is hosted this month by Bryton Taylor of In Literature. We’ll be linking up Hobbit and Lord of the Rings recipes all month!

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Gaffer's Mince and Tater Hash - A Lord of the Rings Recipe

Ingredients

  • 1 lb. ground beef
  • 1 leek sliced
  • 2 carrots diced
  • 3 large potatoes peeled and diced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 Tbsp. dried parsley
  • 1/2 Tbsp. dried basil

Instructions

  1. Brown the ground beef in a large pan on the stove.

  2. Transfer the cooked beef to a bowl. Set aside.

  3. Add the veggies to the pan, and cook until tender, about 10 minutes, stirring occasionally.

  4. Return the ground beef to the pan, and add seasonings. Cook until heated through, stirring occasionally.

 

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Aunt Beru’s Celery Soup – A Star Wars Recipe

Aunt Beru's Soup - A Star Wars Recipe

Whenever someone asks me which of the Star Wars movies is my favorite, I have difficulty answering. I like lots of them for lots of different reasons. But, I think if I really had to choose just one to be my favorite, it would be the original. After all, where would we be without A New Hope? All that is awesome about Star Wars stems from that movie in some way.

While Star Wars has got a lot going for it, there isn’t much in the way of food scenes, which is why I chose to be a little creative for this post. In Star Wars Episode IV, there’s a scene early on where Beru is making some kind of steamed vegetable concoction. She’s just dropping random veggies into a device with steam coming out of it.

What’s cookin’, Beru?

In doing some research online, I found that a lot of people believe that the vegetable Beru uses in this scene is fennel. I disregarded that because I don’t like fennel. Instead, I used celery to make a yummy celery soup.

Celery is green, sturdy, and kinda leafy just like the veggie in the picture above, and it offers great flavor to this soup. Add potatoes to bulk it up, plus a few other flavors and there you have it: a yummy soup straight outta the Star Wars Universe!

Aunt Beru's Celery Soup - A Star Wars Recipe
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Aunt Beru's Celery Soup - A Star Wars Recipe

Ingredients

  • 3 stalks celery diced
  • 2 large potatoes peeled and diced
  • 4 cups vegetable broth
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. onion powder

Instructions

  1. Combine all the ingredients into a pot on the stove.

  2. Heat the soup for 15 minutes, or until the potatoes are really soft.

  3. Blend the soup until smooth. You can use a traditional blender, an immersion blender, or a food processor. Whatever works for you! If the soup gets too dry, you can add a bit more broth or water until it reaches the desired consistency.

Recipe Notes

Different veggie broths will give different tastes and colors to the soup. Mine turned out really orange because the broth I used had a lot of carrot in it. It was yummy!

 

Aunt Beru's Celery Soup - A Star Wars Recipe

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Potato, Leek and Cheese Pasties – A Redwall Recipe

Potato, Leek and Cheese Pasties

The creatures of Redwall are constantly going on adventures and having picnics, and of course they need plenty of easily portable food to bring along with them. In practically every picnic basket and adventuring haversack in Mossflower, you will find at least one kind of pasty. They are filling, savory, and self contained.

These pasties are based off traditional Cornish pasties, but they don’t contain meat since Redwallers are vegetarian. I was a little concerned about making a vegetarian pasty because meat pasties use gravy to keep the contents from drying out. So, I substituted the gravy for some vegetable cream soup and added some cheese for good measure, and they turned out quite well! So go ahead and make a batch of these potato, leek and cheese pasties and pack them along on your next adventure.

Potato, Leek and Cheese Pasties - A Redwall Recipe

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Potato, Leek and Cheese Pasties - A Redwall Recipe

Ingredients

  • 1 pie crust
  • 1 potato peeled and diced
  • 1 leek sliced
  • 1 Tbsp. butter
  • 1/2 cup cream of mushroom or cream of celery soup
  • 1/2 cup cheddar cheese shredded
  • 1 egg beaten

Instructions

  1. Melt the butter in a small saucepan.

  2. Add the sliced leek and saute it in the butter until it starts to caramelize a bit.

  3. In a separate pot, boil the diced potato until tender.

  4. In a large bowl, combine the caramelized leek, boiled potato, cream soup, and cheese.

  5. Cut the pie crust into individual circles, about 4 inches across.

  6. Place about 2 Tbsp. of filling onto each pie crust circle, slightly off center.

  7. Fold the pie circles over the filling, and crimp the edges closed.

  8. Brush the tops of the pasties with beaten egg.

  9. Bake at 350 degrees F for 30 minutes, or until slightly browned.

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Summer Salad – A Redwall Recipe

Redwall summer salad recipe

Summer salad appears in many of the different books in the Redwall series. Pretty much whenever there’s a meal during summer, it includes summer salad. However, the specific ingredients of the salad are never mentioned, so I had to get a little creative with this one.

I started with lettuce, of course, then decided I wanted to include some fresh summer produce. Well, my very favorite fruit is strawberries, and I love strawberries on salad, so that was an easy choice. I knew this salad had to have some nuts and cheese on it, since Redwallers are all so fond of those two ingredients. Almonds are my favorite nut, and they taste great with strawberries. Finally, for the cheese, I went with crumbled bleu cheese to really give the salad a punch of flavor.

This salad is so easy to make, and you may just feel like a squirrel or a mouse while you eat it.

Summer Salad - A Redwall Recipe

Summer Salad – A Redwall Recipe

Ingredients

  • Lettuce or leafy greens of your choosing, chopped
  • Strawberries, sliced
  • Bleu cheese crumbles
  • Sliced almonds
  • Balsamic vinaigrette dressing

Directions

  1. Slice the strawberries and chop the lettuce.
  2. Add all the ingredients into a big bowl and toss to combine. Easy!

 

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Cock-a-Leekie Soup – A Narnia Recipe

 

Narnian cock-a-leekie soup

The meal — which I suppose we must call dinner, though it was nearer tea time — was cock-a-leekie soup, and hot roast turkey, and a steamed pudding, and roast chestnuts, and as much fruit as you could eat.

-The Silver Chair

In The Silver Chair, the children, along with Puddleglum the Marshwiggle, become hopelessly lost in their quest to find the prince. They are tired and freezing cold when they find the House of Harfang, which they soon discover is a royal court filled with giants. The giant king and queen take them in and give them warm clothes and a hot meal, including cock-a-leekie soup.

Pole, Scrubb, and Puddleglum are super creeped out by these giants, even though they are being nice, and it turns out they have good reason to be creeped out, as the giants are not as nice as they seem! Still, the soup seemed hearty and comforting, so I wanted to recreate it.

Outside of the Narnia books, I had never heard of cock-a-leekie soup before, and I actually had no idea what it even was. So, I did some research and found out that cock-a-leekie soup is a traditional Scottish dish made of chicken and leeks (hence the name). Before making this soup, I had never purchased or cooked leeks before in my life. I don’t even think I had ever eaten leeks before, though it’s possible I have and just didn’t realize it or don’t remember. Either way, this was a new and interesting experience for me!

Cock-a-leekie soup is traditionally thickened with rice or barley. I love barley in soup, but I couldn’t find any barley in the store I normally shop at. I had rice at home, but I have a strong aversion to rice in soup (the reasons for which I will not get into on this blog!). In my research, I did find one source that stated potatoes could be used in place of barley or rice, so I went with that.

Traditionally, cock-a-leekie soup also contains prunes, but my sources say that it is acceptable to leave them out, and I went with that because prunes are gross 😉 .

This soup was rather unique and very enjoyable. I look forward to making it again when I can get my hands on some barley.

Cock-a-Leekie Soup - A Narnia Recipe

Cock-A-Leekie Soup – A Narnia Recipe

Ingredients

  • 6 cups chicken stock
  • 1 large carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 large potato, peeled and diced
  • 1/2 onion, diced
  • 3 bone-in chicken thighs (or 4 bone-in chicken drumsticks)
  • 1 leek, sliced (see bottom of page for more info)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. dried parsley

Directions

  1. Place the chicken stock, carrot, celery, potato, onion, and chicken in a large pot, cover the pot, and cook on medium-high heat for 30 minutes.
  2. Remove the chicken from the pot, remove the meat from the bones, and place the chicken meat back into the pot. Discard the bones.
  3. Add the leeks, salt, pepper, and parsley to the pot.
  4. Cook for 30 more minutes on medium heat.

For anyone like me who has never cooked with leeks before, here’s how to slice a leek: Cut the bottom root off the leek (about 1/2 inch off the white bottom). Cut about half of the green part of the leek off the top. Discard the roots and the tops of the leaves. Wash the leek well, as it may have dirt in the little crevices. Slice the remaining parts of the leek, white parts and green parts. The white part of the leek resembles an onion both in taste and appearance.

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Anastasia’s Stroganoff Recipe

I never cared for stroganoff.

-Anastasia

stroganoff recipe

Did you read that like a Romanov?

Alright everybody, it’s time to make a recipe inspired by one of my favorite animated musicals, Anastasia! This is one of only a handful of non-Disney animated movies that I actually like, and I think the best part of it is the music. Yes, this movie is grossly inaccurate, historically speaking, but if you look at it just as a work of fiction, not based on real life, it’s a great story!

In one of the songs, Anastasia comments that she “never cared for stroganoff.” So, for this recipe, I figured I’d alter it a bit by taking out the only ingredient in stroganoff that I hate: mushrooms. Maybe it’s the mushrooms Anastasia never cared for. In that case, I bet she’d love this version, and I hope you do, too.

Anastasia's Stroganoff Recipe

Anastasia’s Stroganoff Recipe

Ingredients

  • 1 lb. ground beef
  • 1 Tbsp. butter
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • salt and pepper, to taste
  • 2 Tbsp. Worcestershire sauce
  • 1 1/2 cups beef broth
  • 1/4 cup flour
  • 1 cup sour cream

Directions

  1. Brown the ground beef in a large pan, and drain off the excess grease.
  2. Add to the ground beef the butter, onion powder, garlic powder, salt and pepper and Worcestershire sauce, and mix well.
  3. In a small bowl, whisk together the beef broth and flour until no clumps remain.
  4. Add the broth/flour mixture to the pan with the seasoned beef.
  5. Heat the beef mixture over medium high heat, stirring constantly until the liquid thickens.
  6. Turn the heat off, and stir in the sour cream.
  7. Serve on top of egg noodles.
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Chop Suey – A Lady and the Tramp Recipe

Chop Suey - A Lady and the Tramp Recipe

When most people think of Lady and the Tramp, they think of the iconic scene with the spaghetti and meatballs. While I love spaghetti and meatballs, I don’t feel like it’s an interesting enough recipe to warrant its own blog post. So, in seeking to do a recipe based off of Lady and the Tramp, I went a little more obscure.

When Darling is pregnant, there’s a scene where she asks Jim Dear to go out and get her some foods she’s been craving in the middle of the night. One of those foods is chop suey. I love this detail, because it is so authentic to the time period. Chop suey was one of the first American Chinese food dishes, and it was immensely popular in the United States in the late 1800s and early 1900s.

Chop suey is a simple dish, and it can be made with a variety of meats and vegetables, so feel free to switch up this recipe according to your tastes.

 

Chop Suey Recipe - Lady and the Tramp

Chop Suey – A Disney Recipe

Ingredients

  • 1 lb. chicken, cut into bite-size pieces
  • olive oil
  • 3 cups of chopped vegetables, such as:
    • broccoli
    • carrots
    • onions
    • bell peppers
    • baby corn
    • cabbage
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. soy sauce
  • 1 tsp. cornstarch
  • 1 tsp. garlic powder
  • salt and pepper, to taste
  • 2 Tbsp. chicken broth

Directions

  1. Cook the chicken pieces in the olive oil on medium-high heat, turning until they are just cooked on each side.
  2. Add the vegetables to the pan with the chicken, and cook for about 10 minutes, stirring occasionally.
  3. In a small bowl mix together the oyster sauce, soy sauce, cornstarch, garlic powder, salt and pepper, and chicken broth.
  4. Add the sauce mixture to the chicken and veggies in the pan, stirring well.
  5. Coook for an additional 5 minutes.

Serve this yummy dish over rice or noodles. Enjoy!

 

This post may contain affiliate links, which means I receive a small commission for sales made through those links. Rest assured, this does not cost you any extra money, and it helps me buy ingredients to make delicious recipes for you 🙂

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Meat Pie – A Downton Abbey Recipe

Meat Pies - A Downton Abbey Recipe

In Downton Abbey, most of the food we see is the fancy stuff that the “upstairs” folks eat. A lot of this fancy food looks beautiful and delicious, but some of it just sounds gross. However, we don’t see a lot of what the “downstairs” servants eat. So, when I saw an opportunity to recreate some more common English foods, I knew I had to take it.

In one of the episodes where Alfred is learning to cook, Jimmy makes fun of him for cooking such fancy things. As a retort, Alfred says, “We can’t all live off of battered fish and meat pies.” Well, that actually sounds pretty good to me.

English meat pies can be made with a variety of different meats and vegetables, but the most common vegetables are potatoes, carrots, and peas. I left the peas out of this pie because my husband hates them (which really stinks because peas are my absolute favorite vegetable!) But I’m going to include peas in the list of ingredients for you because they really give an added element of authenticity to these pies. You can make one big pie, like I did, or you can make smaller individual pies. It’s really up to you.

Meat Pie - A Downton Abbey Recipe

Meat Pies – A Downton Abbey Recipe

Ingredients

  • 1 lb. ground beef, browned
  • 1 medium potato, peeled and diced
  • 1 large carrot, peeled and diced
  • 1/2 cup sweet peas
  • 1 tsp. onion powder
  • 1 Tbsp. worcestershire sauce
  • 1/4 cup beef gravy
  • salt and pepper, to taste
  • 2 pie crusts
  • 1 egg

Directions

  1. Boil the potato pieces and carrot pieces in a pot of water on the stove for about 10 minutes, or until the vegetables start to get soft.
  2. Drain the water from the carrots and potatoes.
  3. Combine the browned beef, cooked potatoes, cooked carrots, peas, onion powder, worcestershire sauce, gravy, and salt and pepper into a large bowl, mixing well.
  4. Line a pie dish or a deep pan with one pie crust, and pour the meat mixture on top of it.
  5. Place the second pie crust on top of the meat mixture, sealing the edges closed.
  6. Cut some slits into the center of the crust.
  7. Whisk the egg in a small bowl, and brush the top of the pie with egg.
  8. Bake the pie at 375 degrees F for about 45 minutes, or until the crust is golden brown.

 

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Goopy Carbonara – A Sims Recipe

Goopy Carbonara - A Sims Recipe

One of my favorite game mechanics in the Sims is the cooking! I love that you can level up your Sim’s cooking abilities, and I also love that the available recipes to cook change according to the time of day. Another fun thing about the cooking on the Sims games is when one of your Sims craves a certain food.

One food that seems to be popular with my Sims when I play is Goopy Carbonara. I don’t blame them, as this recipe is delicious. Plus, it’s just fun to say “goopy carbonara.” I made this recipe a bit different than traditional spaghetti carbonara, as I knew I had to make it extra “goopy” to live up to its name.

Goopy Carbonara - The Sims Recipe

Goopy Carbonara – A Sims Recipe

Ingredients

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 1/2 cup parmesan
  • salt and pepper, to taste
  • 1 lb. spaghetti
  • 2 Tbsp. olive oil
  • 1 lb. bacon, cooked and crumbled
  • parsley, fresh or dried, to garnish

Directions

  1. Melt the butter in a pot on the stove.
  2. Stir the flour into the melted butter.
  3. On medium heat, add the milk to the butter/flour mixture, whisking until well incorporated.
  4. Allow the sauce to cook on the stove until it is thick and bubbly, making sure to stir constantly to keep it from clumping.
  5. Add the parmesan cheese and salt and pepper to the sauce, and set aside.
  6. Cook the spaghetti according to the package instructions.
  7. Drain the water and return the spaghetti to the pot.
  8. Add the olive oil to the spaghetti, tossing until it’s well coated.
  9. Add in the crumbled bacon.
  10. Pour the sauce over the spaghetti and bacon, and sprinkle with parsley.

There you have it! A goopy spaghetti dish that’s delicious and filling.

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Summer Vegetable Soup – A Redwall Recipe

Vegetable Soup - A Redwall Recipe

Ever since I first discovered the Redwall books about 15 years ago, I’ve always wanted to be transported to Mossflower wood to live at Redwall Abbey. Life just seems so simple and beautiful there. To me, the food these peaceful creatures eat perfectly embodies the magically simple lifestyle they lead. The creatures of Redwall are vegetarian, with the exception of fish, and most of the food they eat is either grown right on the Abbey grounds or foraged in the surrounding forest. I often wonder what my role would be if I lived at Redwall Abbey. Gardener? Cook? Record keeper? I don’t think I’d mind doing any of those things, especially if it meant I could live in comfortable simplicity.

This vegetable soup recipe was inspired by a scene in Doomwyte, where the characters have a glorious summer picnic by the banks of a river in the middle of the woods. A vegetable soup is mentioned briefly, and I knew immediately that I wanted to recreate it. Since this was a summertime picnic, I knew this soup had to be light and summery, rather than a heavy winter soup, so the ingredients reflect that. Also keep in mind that in order to remain true to the source, I used vegetable broth to make this soup truly vegetarian. Chicken broth or beef stock would taste wonderful in this soup, but then it wouldn’t be something out of Redwall, so keep that in mind if you’re tempted to make substitutions 🙂

Summer Vegetable Soup - A Redwall Recipe

Summer Vegetable Soup – A Redwall Recipe

Ingredients

  • 1 Tbsp. butter
  • 1/4 cup chopped onion
  • 5 cups vegetable broth
  • 1 medium potato, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 large celery stalk, diced
  • 1 can diced tomatoes
  • 1 can sweet corn
  • 1 cup green beans, cut into bite-sized pieces
  • 1 tsp dried parsley
  • salt and pepper, to taste

Directions

  1. Melt the butter in a large pot on the stove.
  2. Add the onion to the butter and cook until translucent (this should only take a minute or so).
  3. Add the broth, potato, carrot, and celery to the onion.
  4. Cook the broth and root veggies on medium heat for about 10 minutes, or until the veggies start to become soft.
  5. Add the rest of the ingredients to the soup, and stir well.
  6. Cook the soup for an additional 10 minutes.

This soup is light but delicious, perfect for a summer feast. I do hope that cooking and enjoying this soup will help to transport you to Redwall Abbey, even if only for a moment.

 

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Rest assured, this costs you nothing extra!

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