warcraft

Warcraft: Morning Glory Dew

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Morning Glory Dew

A Chilled Summer Soup

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2 large cucumbers – peeled, seeded, and diced
1 cup sour cream
1 cup plain yogurt
1 cup vegetable broth
1 clove garlic, minced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill

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Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill.

I do not have an immersion blender so I used a food Processor.
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Refrigerate until chilled, about 1 hour.

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I used a ziplock bag with yogurt in it. I cut a hole in the corner of it to make the swirl.

Yum!

Warcraft: Sauteed Carrots

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Sautéed Carrots

A recipe from Halfhill

halfhill

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I liberated these babies from my dad’s garden. Thanks dad!

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3 tablespoons olive oil
1 large clove garlic, minced
2 carrots cut into strips
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 teaspoons lemon juice

Serves two.

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In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, salt, the pepper. Cook, covered, stirring occasionally, for 5 minutes.

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Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.

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Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and the lemon juice.

GENIC DIGITAL CAMERAYum!

Spicy Mushan Noodles – Warcraft

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Spicy Mushan Noodles

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Pick a nice cut of beef, I used a round steak.

Season with:

Red pepper flakes

garlic

onions

Salt & pepper

Bake for 20 minutes.

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For the sauce:

1/2 cup soy sauce

2 cups beef stock

2 tsp sugar

1 tsp ginger

2 tbs flour (for thickening)

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Saute cabbage (optional) until soft.

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Cut beef into strips.

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Add sauce and beef strips to cabbage.

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Add broccoli.

Reduce to low to medium heat.

Simmer until sauce thickens.

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Add noodles slowly.

Fold noodles carefully to coat evenly.

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Yum!

Braised Turtle – Warcraft

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1 (2 1/2 pound) boneless pork loin roast,rolled and tied

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil

2 tablespoons butter

3 cups whole milk

1 clove garlic, minced

3 tablespoons water

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Season pork loin with salt and pepper.

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Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides.

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Slowly pour the milk in with the pork.
Stir in the garlic.
Allow the milk to come to boil, then lower the heat to medium-low.

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Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes.

A thermometer inserted into the center should read 145 degrees F (63 degrees C).

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Remove pork and set aside to rest for 15 minutes.
If the milk is not already a nutty brown color, increase the heat until the milk beings to brown.

Pour the water into the pan, and bring to a boiwhile scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

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Slice the pork and serve with the milk sauce.

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Yum!