Sun 27 Sep 2009

The Dalaran Hand-Warmer

Posted by Cadistra under Beverages
[3] Comments

Adds a +2 to coziness!

Adds a +2 to coziness!

Brrr! We all know it can get mighty chilly up there in Northrend, so Ms. Luisette Dawnrise, a helpful blood elf paladin, came up with this nifty hot drink to keep you warm. Magical or not, it’s always nice to have a cozy cup of something hot while studying new ways to defeat the Lich King. :)

Prep Time: 1-2 minutes

Total Time: 6-8 minutes

Serving Size: 1

Ingredients:

  • 1 C water
  • 1/4 C milk
  • 1 teabag of black tea (I used English Breakfast)
  • 1 tablespoon honey
  • 1 teaspoon mint extract

Preperation:

1)  Fill your mug about 5/6 the way with water (~1 cup worth; save space, you’ll need room!) and heat it in the microwave on high for 3 minutes.

2) Add the teabag to your mug and steep for 3-5 minutes, depending on your personal taste. If you like stronger tea, steep for the full 5 minutes.

3) Remove the teabag and add milk to fill the rest of your mug.

4) Add honey to sweeten and top it off with some mint extract.

5) Enjoy!

Brought to you by Luisette from Illidan US.

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Sat 29 Aug 2009

Stonebull Soup

Posted by Cadistra under Soups
1 Comment

rainbow_soup

When I first saw this soup, I actually thought it sounded like watery rabbit food. And cinnamon? In a SOUP? Blech!

I have to say that I was pleasently surprised that this turned out to be so delicious! It’s very cheap and easy to make, and ideal for low-carb diets. Any noodle fans out there can place about a cup of pre-cooked egg noodles (or a pasta of your choice) in there for some extra goodness. Also, the recipe says to add pre-cooked chicken or turkey near the end, but I cut up two chicken breasts, and just cooked them for about ten minutes in the first stages of the soup (celery and onions).  This soup will also cover most of your ‘colour groups’ of vegetables, using easy to find veggies like celery, carrots and red pepper.

Ingredients:

  • 1 medium onion (2 1/2 inches in diameter), chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, pressed
  • 1 medium red bell pepper
  • 1 cup chopped carrot (you can use chopped pumpkin, if available)
  • 1 heaping Tablespoon sweet paprika
  • 3 teaspoons turmeric
  • 1/2 teaspoon cinammon
  • 1 bay leaf
  • A little hot sauce
  • 1 15 oz can tomatoes, chopped
  • 1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green – cut into thin strips
  • 10 oz frozen green beans (or fresh)
  • Salt and pepper
  • 5 cups stock or broth (I like vegetable or chicken Better Than Boullion – but watch the saltiness)
  • 1 Tablespoon olive oil

Preparation:

1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.

4. Adjust seasonings.

This recipe was originally from About.com. I just slightly modified it. :3

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Sun 16 Aug 2009

Creamy Mana Berry Dessert

Posted by Syrana under Desserts
1 Comment

This recipe is coming straight out of Syrana’s secret stash.  It is a party and family favorite, and I hope you enjoy it too.  It’s quick, easy, yummy, and healthy.  The recipe is adapted from one I found at kraftfoods.com a few years ago.

Prep Time: 15-20 minutes

Total Time: Approximately 5 hours and 45 minutes (most of that is fridge chill time)

creamyjello - ingredients

Ingredients:

  • 1 1/2 cups boiling water
  • 1 8-serving size package (or 2 4-serving size packages) of Strawberry Banana Jell-O
  • 1 1/2 cups cold water
  • 1 tub (8 oz) thawed Cool Whip
  • 1 cup chopped strawberries

Directions:

1. Boil 1 1/2 cups of water.  (This can be done in the microwave – put on high for 3-5 minutes, varies by microwave)

2. Pour Jell-O mix into a bowl.

3. Stir boiling water into Jell-O mix for at least 2 minutes or until completely dissolved.  (I prefer a whisk)

4. Stir in cold water.

5. Refrigerate for about 1 hour and 15 minutes (or until slightly thickened)

6. Gently stir in 2 cups of whipped topping with a wire whisk until well blended.  (You can use all of the tub or save some for a topping – up to you)

7. Refrigerate for about 15 minutes or until thickened.  If running a spoon or the whisk through the top does not leave an impression, then refrigerate until it does.

8. Chop strawberries.

creamyjello - add fruit

9. Stir strawberries into the creamy mixture.  At this time, you can either keep the dessert in the bowl or pour it into a 6-cup Jell-O mold.

10. Refrigerate for 4 hours or until firm.  Unmold (if still in the bowl, leave it, it’s fine).  Top with remaining whipped topping.

Notes and Variations:

I highly recommend using fresh strawberries.  I usually make this dish with fresh strawberries, but have tried it with frozen.  It still tastes fine, but the texture and presentation seems nicer with fresh fruit.

Feel free to experiment with different Jello flavors and fruit combinations too!

To make this even a little more healthy, try lite or “free” whipped topping.

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Sat 1 Aug 2009

Honey Mustard Sunscale Salmon

Posted by Cadistra under Entrees
[2] Comments

Honey_Mustard_Sunscale_Salmon

One of the most enjoyable – yet tedious – things to do when there’s questing downtime is fish. I know I’ve seated my cowhide down for hours on end, letting the seclusion of the water and chirping of songbirds whittle the time away. I can’t say I’ve caught anything of interest, but a nice fellow hanging out on the Upper Rise showed me how to make this.

I had started making this recipe awhile back, but have recently modified it to my own tastes. This salmon is delicious, healthy, and very easy to make. You can oven-bake this, although I would highly recommend grilling this bad boy. Salmon is a great cut of fish to eat, as it is lean, and very high in omega-3 fatty acids, which are essential to the healthy development of the brain.

Honey Mustard Sunscale Salmon

Ingredients:

  • 1 medium-large fillet of salmon (frozen is fine, although fresh is always best♥)
  • 2 tablespoons olive oil
  • 2 teaspoons oregano
  • 1-2 cloves minced garlic
  • pinch of salt and pepper
  • 2-3 tablespoons honey mustard
  • 2 teaspoons lemon juice

1) In a medium-sized bowl, combine all ingredients to form the marinade. Place the salmon flesh-side down (if there is still skin/scales), cover with plastic wrap, and let marinade in the fridge for a minimum of 1 hour.

2) Oven directions: Get a small baking pan and line it with tin foil. Preheat oven to 425 degrees F. Bake salmon for 10-12 minutes.

Grilling directions: Heat up grill (I use a George Foreman countertop grill because I’m in an apartment. Works like a dream.), and cook salmon for 8-10 minutes. Remove from heat immediately.

3) Serve your salmon with a generous helping of steamed vegetables or spinach and mushroom salad. Enjoy your guilt-free and nutritious noms!

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Thu 30 Jul 2009

Kohda’s Kickin’ Chops

Posted by Pixelated Executioner under Entrees
[15] Comments

(An approximation of Dirge’s Kickin’ Chimaerok Chops – It’s got a little fire to it!)

I have to say that when I saw this recipe, I was excited about it. I love spicy food, and this promised to have a bit of a kick… no pun intended. I made some modifications to the submitted recipe based on my own preferences, and any changes I made will be listed to the side in parentheses. On to the food!

Ingredients:

“Rocket Fuel” Marinade -

  • 1/2 cup of dark rum
  • 1/4 tbsp. of lemon or lime juice (I used lime.)
  • 2 tsp. red pepper sauce (I used habanero Tabasco. What?)
  • 2 tsp. chipotle powder
  • 1 tsp. ground nutmeg

EDIT: The original recipe creator claims that he meant 1/4 cup of juice, but the amount shown works if you don’t want too much citrus in your marinade. :P

Ingredients:

  • 4 veal or pork tenderloins (I went with two – gave the loins a chance to really soak in the marinade)
  • “Rocket Fuel” marinade
  • 2 tsp. sea salt (I recommend coarse sea salt)
  • 1 medium onion, coarsely chopped (I used a food processor – minced works better, I think)
  • 1 clove garlic, finely minced
  • 1/2 teaspoon dried thyme or several fresh sprigs
  • 1/2 teaspoon dried oregano, or several fresh sprigs – bruised

Allow the tenderloins to marinate for 8 hours before cooking.

Marinades and I have kind of a strange love affair. I’ve always been a firm believer that if you’re going to add ingredients to a marinade after it’s already been made, then you might as well mix the whole thing together before marinating what you’re about to cook. So I did, and it looked a little like this:

Before_Cooking

After marinating, discard the marinade and bake at 350 for 20 minutes, or grill over flame.

Serve with a side.

With_a_Simple_Side

The recipe was simply delicious, and it had a subtle zing to it – definitely not overwhelming, but you knew it was spicy! Thanks, Kohda!

Recipe courtesy of Kohda, Malfurion server.

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Tue 28 Jul 2009

Broken Isles Iced Tea

Posted by Cadistra under Beverages
[11] Comments

Now that's a cooldown!

Now that's a cooldown!

Hi everyone! I’m Cadistra, the newest author here on the Nourish! team!

Now, I don’t know about where you are, but over here, it’s hot. I mean it’s really, really hot. Living in Mulgore is usually nice and temperate, but we’re in the midst of a wicked heat wave. So, I asked the people with some of the best experience dealing with extreme heat and humidity – the Darkspear Trolls! They were very nice in giving me this recipe for homemade iced tea. It’s easy, low/no-calorie, and best of all, delicious!

Please note that much of this is eyeballing and add-to-taste.

Broken Isles Iced Tea

Ingredients:

  • 5-6 cups water
  • 2 teabags of black tea (I used Red Rose, but any Orange Pekoe will do)
  • 1 tablespoon lemon juice
  • 4 packets of either Splenda, Stevia OR 2 tablespoons sugar*
  • 1 whole lemon (optional; for garnish)

1.) In a medium saucepan, boil the water with the two bags of tea. Once the water boils, remove from heat and let cool and steep.

Protip: Want your tea to cool faster? Fill your sink with a couple of inches of cold water. Place the saucepan inside (obviously, don’t have so much water that it spills in) and there you go!

2.) Steep for at least 10 minutes. Once the tea has sufficiently cooled, add your choice of sweetener and lemon juice. Add the mixture to a juice jug, and top the jug off with water. Test your tea, and add lemon juice and/or sweetener to your own personal taste. Slice off a thick piece of your lemon, and keep one of the teabags, and keep it in your juice jug. Refrigerate.

3) Serve over ice with a lemon slice for garnish. Enjoy!

*To keep this guilt-free, I’ve suggested using the no-calorie (and no-aspartame) sweeteners like Splenda and Stevia. Both sweeteners are from plant extracts, so they are harmless, with no chemicals, and are ideal for diabetics and/or calorie-reduced diets.

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Mon 27 Jul 2009

Holy Fire Pasta

Posted by Anea under Entrees
[2] Comments

HolyFirePasta

This, my friends, is a dish well named.  If you’re tired of boring ol’ spaghetti with sauce out of a jar, look no further – this exotic sauce put on top of any pasta will be sure to break the “boring pasta doldrums”.  Plus, it’s super easy and quick – an easy dinner to throw together if you’re late home from work or have a raid to get to ASAP!

Usually, I am not a fan of any sort of pasta at home, but the prospect of something different than usual made this much more appealing – plus, I got the chance to shop for interesting pasta!  I found some great fusilli at Vitamin Cottage to make this with and it tastes absolutely great.

Holy Fire Pasta
Ingredients:

  • 1/2 cup of marinara sauce
  • 1/4 cup of olive oil
  • 1/4 teaspoon of garlic pepper
  • 1/4 teaspoon of onion powder
  • 2 teaspoons of red curry powder
  • 2 tablespoons of chili powder

Cook your pasta according to the directions on the package.  (Don’t forget salt or oil in the pasta to keep it from clumping – and make sure and taste it every so often to make sure you don’t overcook it!)  While the pasta is cooking, mix together your ingredients in a small saucepan and heat on medium.  Spoon over a dish of pasta – with this sauce, a little goes a long way.  This is as much about the pasta as it is about the sauce, kids.  Enjoy!

Disclaimer: I wasn’t kidding when I said that this was aptly named!  It really does have some fire to it so I would recommend you might cut back on the chili powder if you know your tolerance for heat is low.

Submitted by: @Arcania of Warpriestess

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Sat 25 Jul 2009

Mac and Cheese for Glowergold

Posted by Chris under Entrees, Salads/Sides
1 Comment

Today is Ranid’s birthday. He often has cravings for cheese and wine, but today we’re going to bring him something special instead. Take the Aged Dalaran Limburger from the shelves at “One More Glass” and combine it with a Tundra Onion and some Silvermoon Macaroni (ask any Blood Elf in Dalaran with a feather in his or her hat), and bring the results to Ranid at the Leatherworkers shop in Dalaran.

Don’t bring him any wine, though. The innkeepers – and Ranid’s wife – are starting to complain.


Ingredients

  • 3 tbsp (42.5g) unsalted butter
  • 3 tbsp (42.5g) all-purpose flour
  • 3 cups (70cl) milk
  • 4 quarts (3.75l) water
  • 1 lb (450g) radiatore pasta
  • 12 oz (340g) sharp cheddar
  • 4 oz (115g) feta
  • 1 large (large) onion
  • Salt and pepper to taste

You may use any sort of small pasta you like. (This doesn’t work as well with long pastas like spaghetti.) The quest calls for Limburger, but since mosquitos can’t tell the difference between Limburger and human feet, you’re getting cheddar, with feta in to simulate the texture of Limburger.

Directions

  1. Pre-heat the oven to 350F/180C.
  2. In a large pot, boil the water. (This is becoming a trend.)
  3. While the water is boiling, dice the onion and grate the cheddar. (You may, alternately, buy pre-grated or shredded cheddar, but you still have the dice the onion.)
  4. When the water boils, add the pasta and cook according to the package. (Usually about 10 minutes.)
  5. Over very low heat in a separate saucepan, melt the butter. If the butter turns brown, start over with new butter.
  6. When the butter is molten, add the flour and stir until the lumps smooth out.
  7. Gradually stir 1 cup of milk into the butter/flour mixture. Continue stirring until the new lumps smooth out. (Adding the milk chills the butter/flour mixture, which makes it clump up because of the way starches work.)
  8. Add the other 2 cups of milk to the sauce. The new milk shouldn’t make it any lumpier. Stir until the sauce has returned to its higher temperature in accordance with prophecy the heat of the burner.
  9. Add both kinds of cheese and let the cheddar melt. (The feta will not melt as readily; don’t worry about it.)
  10. When the pasta is done, drain it and immediately transfer it to a large casserole dish. (Mine’s 9″x13″ – 23cmx33cm.)
  11. Toss the diced onion liberally over the pasta.
  12. When the cheese has fully melted, pour the sauce over the pasta and onions. It will settle to the bottom. This is okay. Toss the pasta in the sauce.
  13. Cover the casserole in aluminum foil. Place in the oven and bake for 30 minutes.

Serve immediately.

Special thanks to Diane Clahsen! In her Aussie honor we’ve included metric conversions in this recipe.

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Thu 23 Jul 2009

Bom’Bay’s Echo Island Voodoo Chicken Wings

Posted by Pixelated Executioner under Appetizers/Snacks, Entrees
[7] Comments

On a scale of 1 to nomThanks to Jeff, our contest winner, we finally have a name for a recipe that should have been posted shortly after the Mangle-ian Beef.

It’s long overdue.

This is one of my stepfather’s recipes. I remember having these delicious chicken wings for the first time at one of the parties my parents had for whatever social reason they needed back in the ’80s. They were a party staple growing up, served as an appetizer for whatever was going on the grill that day: burgers, steaks, chops, bratwurst… they made for some really awesome summers. When I graduated from high school in 1995, my stepfather must have made 20 pounds of these things for my graduation party. I don’t recall that he ever got to eat any of these – they were gone by the time he was done cooking everything.

I made these once at a party my GM was throwing for a few friends in Phoenix, my hometown. Everyone loved them, and, like my stepfather, I don’t recall ever actually being able to eat one by the time I was done making them and cleaning up afterward.

They’re that good.

This recipe will feed up to five people, if you choose to make it as an entree. You can split the recipe in half (I do this normally for easy marinating, myself), and the wings do reheat pretty well, so if you’re only cooking for one or two, it still works out. The best thing about this recipe is that after the preparation, once you get the chicken in the oven, it pretty much takes care of itself – you can walk away for a half hour before you have to turn the wings. Anyway, on to the ingredients!

  • 5 lbs. chicken wings
  • 1 1/4 cups brown sugar
  • 1 cup soy sauce
  • 1 stick butter (salted)
  • 1/2 cup water

Preparation:

  1. Combine brown sugar, water, soy sauce, and butter in a medium saucepan.
  2. Heat over low heat until sugar and butter melts completely. Stir occasionally.
  3. Let the marinade cool, then pour over chicken wings in a sealable container (I use two gallon-sized ziploc bags, splitting evenly between the two).
  4. Allow chicken to marinate at least two hours. (I prefer to let it marinate overnight, almost 24 hours.)

Cooking can be done one of two ways: by baking or by using a grill. Regardless of which way you choose, you’ll need to transfer the chicken from the bags into a baking pan (I prefer Pyrex when baking) or aluminum baking pans for the grill. Depending on the size of your baking pan, you might actually need two.

For the oven:

  1. Preheat oven to 350.
  2. Spray baking pan with Pam or other non-stick cooking spray to prevent sticking – for easier cleanup, line the pan with aluminum foil, and then spray.
  3. Add chicken and marinade to baking pan, bake for one hour, turning once halfway through baking.

When grilling, you’ll want to turn the chicken occasionally to ensure an even coating, and the chicken is usually done right about the time the marinade starts to caramelize – between 40 and 60 minutes depending on the heat of your grill.

Enjoy!

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Wed 22 Jul 2009

Honey Spiced Lichen Dip

Posted by Anea under Appetizers/Snacks
[7] Comments

*stage whisper* (Yes, I know that the name’s not really a Warcraft ability, but it’s so perfect!  Shhh, don’t tell Pix!)

honeyspiced

When I saw the recipe for this dip from Annie’s Eats, I immediately thought of this comic from Luann.  I’ll wait for you to go read it real quick.

Ok, back?

Sometimes getting into the habit of having healthy snacks (such as fruit) is hard, since you can get used to super sugary snacks from a box and in comparison, the natural sugars of fruit might seem a little lackluster.  Sometimes you just like to dip your fruit in something sweet!  Or perhaps you just wonder what honey yogurt dip might taste like – if any of the above applies to you, read on!

I’ve never had Greek yogurt before, but I’ve seen several “sweet” recipes call for it, since Greek yogurt is supposed to be sweeter than regular yogurt.  I was a little worried about finding it in a store here in this small town, but I did manage to find these individual size yogurt cups, so I bet no matter where you live, you can find some as well.

The quantity I will indicate would be appropriate for an individual serving, however it’s no trick to double or triple this to accommodate more people.

Honey Spiced Lichen Dip
Ingredients:

  • 4 oz. Greek yogurt
  • 6 tsp. honey (local is best!)
  • cinnamon to taste

Combine yogurt and honey thoroughly then add cinnamon to taste.  Be sure to add a little cinnamon at a time, since too much can easily overpower the honey, which I think is really the star of the dip.  Serve with whichever fruit pleases you – I thought the grapes went especially well with this dip.

Enjoy!

Source:  Annie’s Eats

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