Hey guys. Pix here.

Amazing how things never turn out the way you plan, no?

As of today, Nourish is going on indefinite hiatus. I’m sure many of our subscribers expected it (what with the giant lack of consistent updates and all), but there’s little point in denying it to myself and pretending like I can still give Nourish my all when I really just do not have the time. It started out as a really great idea, but it may have been too big of a project for so small of a staff.

On the bright side, there were many lessons learned here, lessons that will bring success to Nourish when and if it opens up again.

I do have one final plan in the works, and there will be a followup post to this one in the coming weeks, but for the time being, no more recipes will be posted.

Thanks to all of you.

Editor’s Note: This recipe comes to us from Anujaresh of the Lightninghoof server. It’s a very tasty snack!

Essentially a very dry muffin, similar to British-style scones and great for those of us who like to enjoy Warcraft with a nice cup of tea. I particularly like this recipe because it doesn't require anything I don't already have in my pantry; it doesn't even require eggs.

Time: 10 minutes of prep, 35-45 minutes of waiting around


3 tbsp margarine or butter, softened

2 1/2 cups [Simple Flour]

2 Tbsp sugar (I recommend adding a few Tbsps more)

1 tsp baking powder

1 tsp baking soda

1/2 tsp [Salt]

Pam, or something similar to grease the cookie sheet (shortening, butter, vegetable oil, etc.  [Oil of Immolation] may produce unexpected results)

3/4 cups buttermilk  (regular [Ice Cold Milk] will do)

OPTIONAL: 1/3 cups raisins, craisins, dried fruit, or any other mix-in that sounds good


Cookie sheet


Large Bowl

Measuring cups & spoons

Knife (butter knife is fine)


Heat oven to 375.  Use your fingers or a fork to cut margarine into flour, sugar, baking soda, baking powder and salt; mixture will resemble fine crumbs.  Stir in raisins and just enough buttermilk so dough leaves side of bowl.  Knead in the bowl for 1-2 minutes, and shape into a roundish ball.  Lightly grease a cookie sheet (cover the sheet with foil first if you want an easier cleanup).  Place the dough on the cookie sheet and flatten to form a round loaf about 6 1/2 inches across.  Take a knife and powder it with flour; cut an X about 1/2 inches deep into the loaf’s top.  Bake until golden brown, 35-45 minutes.  Cut into wedges and serve; goes quite well with jam.


Doesn’t really need to be refrigerated, but refrigeration is never a bad idea.  Very good served cold or reheated.

Angelya over at Revive & Rejuvenate held a Harvest Festival contest, looking for the best recipe for this year’s in-game event. She contacted us about the contest and we agreed to host the winner, so here’s the recipe from Vidyala over at Pugging Pally! The recipe is copied straight from her blog (with permission, of course), and these cookies certainly look delicious!

If there’s something everyone knows about mages, it’s this: we’re awesome with baked goods. It’s true! In-between devastating things with the powers of frost, fire, and the arcane – we’re the perfect folks to sit down and have a biscuit with.

Light something on fire? Yes. Make some awesome strudels? Got you covered.

My spoon? Did I take it from a murloc? Why would you ask something like that?

It’s come to my attention, however, that not everyone has this ability. Some of you non-mages, without access to a good mage… you’re going hungry. My heart goes out to you. I have devised a clever way for you to enjoy something very akin to true mage delights. They aren’t conjured. But they’re the next best thing.

Here’s what you’re going to need – since you can’t make them out of thin air and all. It’s okay, don’t feel bad. We can’t all be mages.




Okay, do you have all of those things? Here’s what you are going to do with them. Put the butter, crystallized honey, and sugar in a bowl. Then cast an animation spell on your spoon and go and… wait. You can’t do that, right? Well, I guess you have to – here, I’ll try to do it that way too, this can’t be too hard.

On second thought, it really may be preferable to mix them the normal way. With magic. What do you mean, "That's not normal?"

So, you are going to engage in arduous physical labour until those three things are combined. You can stop and take a break at this point, I did. Then you are going to add your small egg and enriched terocone juice. It adds an unusual, woodsy flavour! Beat it again until it is smooth. The texture should be a bit like wet sand.

Next, in another bowl, combine your simple flour with the vision dust and salt. It’s just a tiny amount of salt. The vision dust will make sure that your end result is something like magic! Add the powders to your sugar mixture and stir it by hand again just until you have a soft dough. If you overmix it, your end result might be too hard so try to avoid that if you tend to get overzealous with the mixing. (Hint, don’t ask a more martial friend to “assist” you or you may find your dough harder than a rock and have to start all over again. Hypothetically speaking).

You should have a soft lump of dough at this point.

Lay your soft dough on a piece of common parchment, and then put another piece over top of that one. This’ll keep your dough from sticking to anything else and let you roll it out properly. Roll the dough gently between the parchment until you have a 12″ square.

Yes, gently. Exactly. Just like that.

I know the rolling can get a bit frustrating, but maintain your composure. Otherwise the integrity of your cookies may be compromised. All novice mages learn the importance of concentration to the end result of a spell.

How did this picture get in here? Clearly it's a fabrication.

It can be tough to achieve a square result just by rolling – you can use a dull knife to trim the edges.

Like so.

Then you just put the trimmed edges back into the center and re-roll. (A mage). (Editor’s Note: Ha-ha.)

Once you’ve achieved that perfect square, place it on a cookie sheet and chill it with a frost… oh, right. Well… You could put it in a cold room for thirty minutes. If you don’t have one of those, you could put it into the Northrend air – but not for more than fifteen minutes! Fifteen minutes or a good freezing spell will do the trick.

After your dough has chilled, take it out and peel off the top layer of parchment. Drizzle your honey evenly over the square of dough, then sprinkle it with crystallized honey, holiday spices and nuts. Try to get it almost to the edges.

This part is fun!

Now comes the tricky part. Take the edges of your square and quickly begin to roll it upon itself. I say “quickly” because if you hesitate too long with it, it may begin to crack. The end result, unlike a spell, will probably still be tasty but not quite as attractive.


Wrap the resulting log in parchment (waxed paper or plastic wrap). You can use the paper to add cohesion to the roll if the shape of it is a bit odd. Try and smooth the seam as well, it will make it easier after the next step.

Now you have to freeze it! You can do this by taking it and putting it someplace cold for at least three hours (or up to three months, although why would you want to wait that long to eat these? You don’t, trust me). You should be able to find plenty of cold in Northrend, watch out for the ravenous monsters and undead, though. Or find a friendly neighbourhood frost mage!

More fun than fighting Scourge for a patch of clean snow, let me tell you.

When you’re ready to bake the cookies, get your oven fired up nice and hot (350 degrees F). Peel back the parchment covering the cookie dough and use a sharp knife to slice it into 1/4″ thick slices. Place these one inch apart on a greased cookie sheet (sprayed with non-stick cooking spray).

Parts of your dough may crumble at this point. You can still push them back together and put them on the cookie sheet. They'll probably cook in one piece.

Bake the cookies for 12-15 minutes or until they’re pale golden. There’s a simple cantrip you can use to alert you when that amount of time has passed, it’s… wait, nevermind. Well, keep an eye on your hourglass! You wouldn’t want them to burn.

Let them cool on the cookie sheet for a few minutes before putting them on a wire rack to cool. They can be a bit tricky to move if you wait too long, and may fall apart if you try before it’s been a few minutes!

Once the cookies are completely cool, you can drizzle them with a little frosting. It’s included in the ingredients at the beginning of the recipe! Really simple. Combine all three things in a bowl and mix until smooth. You may have to add a bit more Oshu’gun Crystal Powder or milk to get the right consistency (I like mine to be a bit thicker). What is that powder, anyhow? So exotic! I’m sure it’s safe for purposes of eating.

Quality control is very important.

And that’s it! Enjoy your cinnamon bun cookies, which may not have all of the benefits of conjured baking but are still guaranteed to be very tasty! They are best enjoyed with a nice glass of ice cold milk.

Thanks for sharing, Vidyala!

Editor’s Note: Because we’re experiencing something of a rebirth here at Nourish, we’re going back through our old emails and adding recipes that were handed to us by the readers and somehow slipped through the cracks. You can blame me, it’s okay. This recipe today comes to us from Riege of the Proudmoore Realm. Sorry it took so long, Riege. (These were very delicious, by the way.)

I would like to submit, for your consideration, the following delectable comestible! Ladies and gentlecreatures, I present to you…

Mor’vek’s Mojo Cakes

These delicious chocolate morsels were once only available by braving ravasaur and ooze, pterrordax and silithid, just to meet with Mor’vek in the bottom of Un’Goro and have him tell you that you must first embark upon a quest to harvest the rich cacao nibs that grow in the volcanic soil so coveted by druids…while facing more ravasaurs, oozes, pterrordaxes and silithids.

Now, thanks to the ingenious con-job…um…that is…perseverance by Shizzle, who finally made his flying machine and winged it back to Gadgetzan none the worse for wear, these treats can be yours…for a price!


    1/2 cup unsalted butter (do not use margarine)
    1 1/2 cups sugar (raw or turbinado is recommended)
    3 large eggs
    1/2 cup milk
    2 teaspoons pure vanilla extract
    2/3 cup unsweetened cocoa powder
    1 cup unbleached, all-purpose flour
    1/2 teaspoon sea salt
    1/4 teaspoon baking soda
    1 teaspoon white distilled vinegar
    assorted chopped nuts, chocolate chips, candy pieces (optional)


   1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 x 12 inch pan.
   2. Cream butter and sugar together. Add eggs, water and vanilla and mix thoroughly.
   3. Sift in cocoa and flour, and beat in remaining ingredients.
   4. Spread batter into prepared pan.
   5. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center comes out clean. Do not overcook.

These are great as is or frosted. To make frosting, combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost while still warm.


It was always like this at this time of year. A slight chill in the air, the warmth of the fire in the hearth, and the crisp silence of Fall. Today was a special day, though. Her son had returned from that horrible war in the North, a little worse for wear, but still alive. It was more than most could say. Today, though… celebration, and with it, his favorite dish.

These waffles are a very simple dish to make, and pretty much take care of themselves. First, the ingredients you’ll need:

  • 1 cup light molasses
  • 1/2 cup butter
  • 1 1/2 teaspoons baking soda
  • 1/2 cup milk
  • 1 egg
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

In a small saucepan, heat molasses and 1/2 cup of butter until almost boiling. Blend it together until it looks a little like this:

At this point, you can remove it from the heat and let it cool for a few minutes. Then add the milk, egg, and baking soda, and blend it all together. Now, it will froth a little, but that’s okay so long as it doesn’t go over the top of your saucepan.

Once you get this mixed together, you can let it sit aside for a minute or two. Now you sift the flour, salt, ginger, and cinnamon together in a large bowl. If you don’t have a sifter, you can use a sieve and a wooden spoon, but it doesn’t work quite as well.

When it’s all sifted together, make a well in the center.

Pour in the molasses mixture, and blend until smooth.

Now that it’s all together, you’ll want to spray a non-stick cooking spray onto a preheated waffle iron. Add some of the mixture to the iron, and let it heat until fully cooked. (The actual amount you need to add to the waffle iron depends on the size of your waffle iron.) Then you can top with your favorite waffle toppings, and enjoy.

From Smokywood Pastures to you – have a wonderful Fall.

Dear readers,

You have come to trust and respect Nourish! for the quality, taste, and ease of our recipes, and it is with a heavy heart that we must report that we have betrayed that trust. One of our recipes has contained a grievous error, and for that we must apologize.

It has been brought to our attention that one of our recipes, Spelt Revantusk with sardines and prosciutto, has been brought to print with an error. In particular, where the recipe should have called for orcish pepper, it instead called for orcish people.

We apologize to the orcs (especially Thur’kon, who is currently holding a blade to my throat – hi Thur’kon!) and to our readers. The peon responsible for both writing and editing that article (we are a bit short-staffed) has been sacrificed to Mal’ganis

The editor responsible for the previous sentence, as well as the peon mentioned, have been sold for competition in the gladiatorial

Well, now we’re really short-staffed.

We hope that we can rebuild your trust and faith in us. The recipe in question has been withdrawn and all existing copies have been destroyed. In the meantime, we invite you to read the rest of our recipes and we ask for your comments and questions regarding any of them.

With our apologies (Thur’kon, you can put the sword down now),
The Nourish! Editorial Staff

The tauren cook looked up as the sound of cheering met her ears. Even muffled by the walls of the traders’ longhouse, the sound of a successful hunt returning to Bloodhoof was unmistakable. But there was something else, an undertone that set Mit’s neckfur on end, and as she listened, ignoring the pot in front of her, it became clear: one of the hunters had done something special.

Mit rushed to the door of the longhouse and peered out. On the shoulders of the crowd rode Tharake, one of the youngest hunters in the tribe, back from only his second hunt. He was holding his spear aloft, blood staining the flint tip. Behind him, the crowd held up his trophy kill, and Mit grinned as she recognized the characteristic pink feathers. Only a novice hunter would be that bold. But now the path from Bloodhoof to Thunder Bluff would be safer.

And Bloodhoof Village would eat well tonight…


Mm, chicken bits.
These are simple and quick to make – the longest step is “heat the oil” – and great for feeding huge numbers of people on short notice. It’s also pretty cheap, especially since it largely uses common pantry ingredients. If you have leftover nuggets, they can be refrigerated for several days or frozen for up to a week, and make an excellent base for Kissless’ Chicken Quickie.


  • 2 lbs boneless, skinless chicken breast
  • 1 c white flour
  • 1 tsp salt
  • 1 tsp garlic pepper
  • 1/4 c fresh tarragon
  • 2 T olive oil
  • 2 T unsalted butter


  1. Chop the chicken into nugget-sized chunks (about 1″x1″x1/2″). Place into a sealable plastic bag.
  2. Place the flour, salt, and garlic pepper into the bag as well. Seal it and shake vigorously until the chicken chunks are coated.
  3. Heat the oil and butter in a large frying pan over medium heat.
  4. When the butter has fully melted and mixed with the oil, place the breaded chicken chunks into the pan. (Don’t just dump them out, unless you want surprise dumplings.) After you’re sure all the chunks are out, discard the bag, flour and all.
  5. Sauté the chicken for 10-15 minutes, turning occasionally to ensure that all sides are evenly cooked. You want the chicken to get a nice golden-brown on the outside and be white all the way through.
  6. When the chicken is finished cooking (see above), cover a plate with a paper towel or cheesecloth and place the chicken on the towel/cloth to cool for 1-2 minutes.
  7. Serve with whatever condiments you enjoy with chicken. (I eat mine plain; my wife and son, with ketchup.)

Comments? Questions? Leave them below!

Chris lives on Twitter and, occasionally, at his blog Duct Tape and a Prayer. You may email him by sending a note to chris @ etherjammer DOT com.


Comprised of easy to prepare and easy to find ingredients (save for quinoa, although it’s becoming more widely available), this soup will keep you going on the battlefield!

Also, if you’re like me, I recommend doubling the recipe you can eat it for lunch all week! I also modified the amount of liquid, as the quinoa will absorb quite a lot of liquid. If you’re health conscious, this soup is great – tons of vegetables, very-low carb, and the quinoa is a great source of protein and fiber.


  • 1/2 cup uncooked quinoa
  • 2 teaspoons olive oil
  • 2 small carrots, cut into slices
  • 2 medium green onions, thinly sliced
  • 2 medium garlic cloves, minced (add another one or two for flavour and a health boost!)
  • 5 cups low-sodium vegetable broth
  • 1 medium red potato, unpeeled and diced
  • 1 cup shredded red or green cabbage
  • 2 medium ribs of celery, diced
  • 1/4 cup sliced radishes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon of salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons snipped fresh parsley


(Authors’ note: I actually left out the radishes and red pepper flakes, as I desired a more mild soup. I compensated by adding two extra cloves of garlic. I say spice to your taste!)

1) In a medium saucepan, dry-roast the quinoa over medium heat for 1 to 2 minutes, or until slightly golden brown, stirring occasionally (some of the grains may pop slightly). Transfer to a plate.

2) In the same pan, heat the oil over medium heat, swirling to coat the bottom. Cook the carrots, green onions and garlic for 3-4 minutes, or until the carrots are tender-crisp, stirring occasionally.

3) Stir in the broth. Increase the heat to medium high and bring to a light boil, stirring occasionally.

4) Stir in the remaining ingredients except the parsley. Reduce the heat and simmer, partially covered, for 10 minutes, or until the potato is tender when pierced with a fork or sharp knife.

5) Stir in the quinoa. Simmer for 15  minutes, or until the quinoa is tender. Garnish with parsley.

This recipe was brought to you by Deliciously Healthy Recipes: Good food that’s good for you by the ‘Go Red for Women’ group of the American Heart Association.’

Our submission today comes from Kissless of WoW, Eh? fame! This recipe comes from Campbell’s 3 Books in 1 Recipe Book, and promises to be easy and fast! Take it away, Kissless!


  • 1 lb. boneless, skinless chicken breast
  • 1 can of condensed soup (mushroom or chicken)
  • 1 lb. frozen vegetable mix


  1. Start off by cutting the chicken breast into cubes about 1inch thick/wide. It doesn’t really matter much if they’re bigger or smaller, you just don’t want giant clobs or chicken-bits.
  2. Spread about a tablespoon of oil on a skillet. Brown the cubes on the skillet on medium-high heat. Stir often and take your time to make sure that you’re cooking the chicken well. When the cubes are well browned, add the can of soup. You don’t need to dilute it or anything, we’re basically using it as sauce. The original recipe says to use ‘Campbell’s Cream of Chicken’, but I usually use their cream of mushroom for an extra flavour. I guess most cream soups would do well, although I’ve only ever tried the chicken or the mushroom.
  3. Add the vegetables right after the soup. Stir it all well to cover the veggies and the chicken with the soup and increase heat for a moment to make it boil. Once it does, reduce the heat to low. Cover the pot and let it simmer quietly for 5 minutes.
  4. After 5 minutes open the lid carefully and prod the veggies. If they still feel really frozen and tough, stir them in again and cook for a couple of minutes more. The two things to make sure if that the chicken is cooked through and that the veggies are not still frozen. I did that once. Blech!
  5. You’re done! Transfer some to a plate or a bowl and take with you to nom during the next raid. ^_^
Coca Cola and Figure Print sold separately.

Coca Cola and Figure Print sold separately.

Kissless approves. Simple, tasty and quick.

If you’re like me, you’re probably wondering just what happened to Nourish. We started off pretty strong, and then things fell off. Sharply.

Life takes its toll on all of us. I’ve been busy as hell. The economy certainly hasn’t helped. People are losing their jobs, and it’s just been a general mess all around.

My authors have all been busy with their own lives. We have a giant backlog of recipes that haven’t been made and photographed yet. Part of it is my fault; I haven’t been the taskmaster that I should have been.

However, all is not lost!

Nourish will continue. New posts will be forthcoming. Pix will get back in the kitchen, and make you some pie (so to speak).

Sorry to keep you all waiting!

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