Archive for June, 2009


If you’re like me, you’re wondering, “what happened to Nourish!? I adored that blog, and I wanted to give the authors lots of money and millions of hits a day, but they haven’t updated for two weeks!”

(Okay, that middle part might be wishful thinking.)

And it’s true. We haven’t updated since June 17, which in Internet terms is like not updating since 1984. We do have awfully good reasons, though, I promise. I’ve been moving house and dealing with illness, Pix has been on a much-needed and well-earned vacation, and Anea answers to no man so we really have no idea what she’s been up to even though we keep asking. (This is like the Witch-King of Angmar, so I bet we could get her to talk by getting one of our female friends to ask, but Cadistra won’t help would have helped but we assumed she was too busy with her comic that you all should be reading, and Jezriyah’s been distracted by her new boyfriend.) Also, we prefer to post recipes with pictures, and because of all of this vacationing in Bora Bora and visiting the doctor every third day and answering to no man, we really haven’t done a whole lot of cooking recently, so we haven’t had anything to take pictures of.

Not to worry, though! We’ll be back in action very soon. Here’s a preview:

3. Boil the water.

Isn’t that exciting? I can’t wait!

Until next time,
Your friendly neighborhood Cheferman

Perfect for shapeshift form nourishment.

Perfect for shapeshift form nourishment.

Pix’s Note: I do apologize for the horrible, horrible pun, but I’m allowed to be goofy. Also, the cooking directions will look intimidating, but it’s really very simple, I promise. Give them a good read-through before you make it, and you’ll do great!


  • 2 teaspoons vegetable oil (can substitute canola if desired)
  • (optional) 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup vegetable oil for frying
  • 1 lb flank steak
  • 1/4 to 1/2 cup of corn starch
  • 1 medium yellow onion, thinly sliced
  • 2 large green onions


  1. Suggestion: chop/mince/slice your vegetables before you start anything else. It will make it much easier in the long run, and you won’t be rushing to get them cut before they have to be added.
  2. Heat 2 teaspoons vegetable oil in a medium saucepan over med/low heat.
  3. Add garlic (and ginger if used) to the pan
  4. Add soy sauce and water to the pan before garlic scorches (if you can smell the garlic cooking, it’s almost scorching)
  5. Dissolve brown sugar in the sauce
  6. Raise heat to medium and boil sauce for 2-3 minutes or until the sauce thickens.
  7. Remove sauce from heat.
  8. Slice flank steak against the grain into 1/4″ thick bite-size slices – tilt the blade of the knife at about a 45° angle when slicing.
  9. Dip steak pieces into corn starch to apply a thin dusting to both sides of each piece of beef, and place them in a clean bowl.
  10. Let beef sit for 8-10 minutes to allow the corn starch to stick.
  11. Heat 1 cup of oil in a wok or large skillet until hot, but not smoking.
  12. Add beef to the oil and saute for two minutes, or until beef begins to darken on the edges. Remove with tongs or a slotted spoon and place on a paper towel-covered plate or bowl. Note: you don’t need a thorough cook since the beef will be going back on the heat later.
  13. If you will be using the same wok or skillet for cooking, pour out the oil (not down the drain!)
  14. Add meat to the wok/skillet, and allow to cook for 2-3 minutes.
  15. Add yellow onion and saute for one minute.
  16. Add sauce, cook for 2-3 minutes while stirring.
  17. Add green onions, cook for 1 minute while stirring (not too long – keeps the onions green and firm, not brownish and wilted)
  18. Remove beef and onions to a serving plate with a slotted spoon – leave excess sauce in the pan.
  19. Serve with rice or noodles.


Shoveltusk sausage, Redridge potatoes, and Westfall greens.

Shoveltusk sausage, Redridge potatoes, and Westfall greens.

(Based on Shoveltusk Soup – World of Warcraft; original recipe from

Submitted by Padlock of the Scarlet Crusade server.

Prep Time: approx. 15 Minutes.
Cook Time: approx. 1 Hour.
Makes 4-5 servings.


  • 12 links spicy pork sausage, sliced
  • 1 Tbsp. vegetable oil
  • 3/4 cup diced onion
  • 1 Tbsp. minced garlic
  • ½ can chicken broth
  • 4 cups water
  • 2 russet potatoes, halved and sliced
  • 2 cups sliced kale greens
  • 1 cup light cream


1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. Heat oil in a large saucepan over medium heat. Sauté onions until translucent; add garlic and cook 1 minute.
4. Stir in broth, water and potatoes; simmer 15 minutes.
5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
Serve with Bacon Bits and/or Shredded Parmesan for extra taste.

“Nourish!, food blog. A blog, barely out of its infancy. Gentlemen, we can rebuild it. We have the technology. We have the capability to build the world’s first* bionic blog. Nourish! will be that blog. Better than it was before. Better, stronger, faster.”

  1. In order to have more flexibility and control over the blog, we’ve moved to a full WordPress install. The new address is – but then, if you’re reading this you probably already know that.
  2. We have a Twitter account. It will be the world’s first* bionic Twitter account, fully integrated with this blog but capable of direct human interaction as well. You can find it at @NourishMenu.

This blog post will self-destruct in fifteen seconds**.

* May not be actual first.
** Post may not self-destruct.

Submitted by Anea of Holy Discipline


Hellfire Veggies

  • 2.5 lbs of stew meat (we use this to feed four people – add or subtract as you need)
  • 1 medium-largish onion
  • 6 jalapeño peppers (chilis)
  • 6 roma tomatoes
  • corn tortillas (optional)


  1. Chop your meat into smallish chunks
  2. Dice vegetables
    A note about chilis – even though I have indicated 6 for this recipe, you probably will not want to leave the seeds in all of them. The inside of the chilis is what makes it burn your mouth. Depending on the hotness of the chilis (I find it varies by store/size/color), I will usually leave four of them with seeds in and two without. I will use that as a general rule – you may add or subtract as you think you can handle.
  3. Put a dollop of canola oil into your skillet – enough to just about coat the bottom – and turn your burner to a medium-high heat
  4. Add your meat to the skillet – after a bit you will see the bottom half start to turn brown. Add your onions and chilis.
  5. Cook uncovered about 15 minutes until meat is cooked through
  6. Add tomatoes
  7. Cover and cook a few more minutes until tomatoes are cooked down into a sauce
  8. If you decided to eat this with tortillas and you’re in a hurry, you can just heat them up in the microwave.

Hellfire Ranchero