Pandarian Red Salad ~ World of Warcraft Expansion Idea

You will need:

Salad:
4 c shredded red cabbage
1 c water chestnuts (optional)
1/2 c shredded carrots
2c green apples (chopped)
4 stalks celery (chopped)

Red cabbage looking pretty on the inside.

Dressing:
1/4 c soy sauce
1/4 c lemon juice
1/4 c orange juice
1/2 tsp grated ginger

Candied Walnuts:
1 c walnuts
1/2 c sugar
1/2 tsp vanilla
1/2 tsp cinnamon

In a large bowl, toss together cabbage, water chestnuts, apples, celery and carrots.

Whisk together soy sauce, lemon juice, orange juice and ginger; pour over cabbage mixture and toss together.
My husband didn't like the "dressing" so I kept it separate.
Two teaspoons was plenty per bowl.
Sprinkle with candied walnuts.

To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat.

Cook, stirring constantly, until sugar dissolves and turns light brown.
I have to add a bit of liquid to the mixture to get it to stick to the walnuts.

Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Allow to cool before adding to salad.
Store in a seal-able container.

Yum!

Citrus Beef with Noodles ~ World of Warcraft Expansion Idea

So spicy, it was delicious. I think sprinkling the green onions on it would be an amazing addition to taste and visual appeal. I omitted them and afterwards wished I hadn't.

You will need:

1 tsp sugar
1 tsp ginger
2 tbs lemon juice
2 tsp soy sauce
1/4 tsp crushed red pepper


1 tbs olive oil
12 ounces boneless sirloin steak
Garnish with onions and lemon or lime wedges, if desired.

Cut into thin strips.

Heat olive oil in a large nonstick skillet over medium-high heat. 

Add steak; cook until browned, stirring frequently. 

Combine first 5 ingredients in a small bowl; stir well with a whisk.

Remove from heat; drizzle evenly with ginger-lime mixture. 

Garnish with onions and lemon or lime wedges, if desired.

Yum!

Steamed Pandarian Pear

Here are a few ideas I have for new cooking recipes in the new expansion - Mists of Pandaria!

You will need:

2 Asian pears (or Bartlett)

4 teaspoons honey

Raisins

Lemon juice to brush on the pears to prevent discoloration (optional)

1 1/2 C water for the steamer.

Wash the pears and pat dry with paper towels.

Cut the top off the pears and set aside (these will become the lid). 

 Remove the core.

 If desired, cut off a small slice at the bottom so that the pear will stand straight during steaming.

Spoon 2 teaspoons honey into each pear.

 Add raisins.

 Place the top back on the pear. Brush the lemon juice over the skin of the pear if using.

Set up a steamer, or place a rack for steaming inside a deep pot.
Add 1 1/2 C water. Don't let the water touch the fruit.
Put pot on medium heat for 30 minutes or until tender.
Check with a fork.

(Don't have a steamer? How about the quote,"Necessity is the mother of all inventions." - Plato)

Here is my invention:

I used a pot and a trivet, (the metal rack you place a hot pan on.)

Place the pears on a plate and steam, covered, for 30 minutes, or until the pears are tender.
Don't check the pears until after the 30 minutes are up. You don't want to let the steam out.

Serve warm. Yum!

Corellian Endwa

You will need:


Sauce:
1 cup water
1/2 cup orange juice
1/2 cup lemon juice
3 tablespoons soy sauce
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic (I used 1 fresh clove)
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

Coating on Chicken:
6 tablespoons flour
4 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil


To make the sauce:

Pour water, orange juice, lemon juice and soy sauce into a saucepan and set over medium-high heat.

Stir in the brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil.

Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag or container. When contents of saucepan have cooled, pour 1 cup of sauce into bag.
Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours or over night.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides.

Let the skillet cool down for 2 minutes and then wipe it out, and add the sauce.

Bring to a boil over medium-high heat. Mix together the flour and 4 tablespoons water; stir into the sauce.
Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Serve over rice with steamed veggies or a salad.
Or you can ask for it at Dex's.