your goose is probably only half-baked at this point

Funny story for you. Thursday, we ran out of fresh salad greens, so we popped by the grocery and picked up two big tubs of greens.  Saturday, our farm share portion arrived, containing a smaller-but-still-substantial tub of fresh greens, and a smaller-but-spicier tub of microgreens. Sunday, I drove my partner to the airport so he could go see his grandfather, who had had a stroke and was in need of family to keep him distracted from hating his physical therapist. Which meant that I was facing a week alone with what measured out to approximately one (1) metric fuck-tonne of fresh greens.  Like, enough that it would be PLENTY for two people. I am one people.  You may see where this would cause concern. Except not for me!  I've totally  got this.  "I'll just eat salad for breakfast, lunch, and dinner the whole week you're gone!" I announced to my partner, who looked at me like that was the worst thing he could imagine.  "Either I'll be the healt...

I am 100% not Indian, and where I will tell you that I love Indian cuisine, I need you to instead hear "I love Indian cuisine made for my American spice tolerance," because I am, in fact, a capsaicin wuss.  This does not stop me from eating the more authentic Indian food offerings in my town, it just means I sit there and sweat and cry and am, generally, an embarrassment. I regret nothing. This dish is my improved take on this recipe , which was ... fine, we'll call it.  Here, I'm hoping you'll read: "It turned out really well but I had to course-correct and fix things along the way and swore a lot and it was really unpleasant ," because that's what happened.  The original isn't authentic, either, just while we're on the topic.  It doesn't call for anything spicy.  Nothing!  A travesty, I say. Anyhow, this is a solid recipe that serves GORGEOUSLY over a green salad, and that, friends, is absolutely my jam.  Give it a go, yeah? Th...

"... you better not pout, I'm telling you why.  Healthy lunch is coming to town~" It's not even Christmas season, but that's stuck in your head now.  You're welcome.  Also, I'm not expert on Santa Claus, but I'd be willing to wager he'd appreciate you leaving this out with the chocolate chip cookies.  Not instead of, but with.  No coal in your stocking this year if you do that. Got the butternut squash recipe from this site , but I'm putting it here because a) things sometimes disappear off the internet and I don't want to lose track of this one, and b) I've added broccoli and egg to my dish, and it's best to keep it all together. You Better Watch Out, You Butternut Squash (with broccoli) Ingredients 1 butternut squash (around 3lb) 1 Tbsp olive oil (I so eyeball this) 1 1/2 tsp ground cumin 1 tsp ground coriander 1/4 tsp cayenne pepper (I eyeballed this, too) Scant 1/2 tsp kosher salt 1/4 tsp fresh ground black ...

Once upon a time, I signed up for a Farm Share, and in our first delivery, received beets.  Now I don't like beets, but I've never had a fresh beet, so I thought, fine, maybe I can turn this into something I'll like.  Went out and found a great recipe, came into the kitchen ready to expand my palette ... only to peel my beets and discover that they were, in fact, turnips. WHOOPS. So I quickly googled around for a recipe and came across this lovely recipe , which I have of course adapted because have you met me .  And you know?  It made arguably the most delicious roast vegetable salad I've ever eaten.  Unexpected victory is still a victory, y'all. This instantly entered into my rotation of "stuff molly will make when she doesn't have the energy to make something," and that  is a prestigious award in anyone's book. Turnip for What Salad Ingredients (for two salads) 2 whole turnips (I use scarlet 'cause that's what my farm share...

I'd never seriously thought, "Man, I wish there were a way for me to do shots with my colleagues in the middle of the day, in the office, and have no one say anything about it other than 'you're so nice for bringing us treats, molly,'" but now that a) I've done exactly this and b) the results were hilarious , I find I think this all the time . What a world we live in. Quick story:  first rum balls (I think they were bourbon balls, actually) I ever had, a colleague had made some, and brought me one out of pity because I was too shy to go over and ask for one (I have introvert moments sometimes okay?).  I was so happy he'd brought me a treat that I put the whole thing in my mouth straight away, only realizing after I'd started chewing that holy shit this thing is strong .  Delicious, but knock-you-on-your-ass alcoholic.  Said colleague seemed pleased and went away smiling, while I frantically texted my partner that we were taking the bus home bec...

I made this recipe as a treat to take to the first screening I attended of Star Wars IX: Rise of Skywalker , which I enjoyed far  more than I'd thought I would (translation: I loved it, shrieked several times with joy, laughed, and at the end, I sobbed because I'm just a hot mess sometimes, whaddya want).  I saw the movie with a bunch of coworkers, so of course I offered to share my snack with them, only to discover that New Englanders don't know what puppychow/dog food/muddy buddies  is.  Like ... how?   Did y'all never go to day camp in the summer?  Vacation Bible School?  4H? (The answer: no.  And if they did, this wasn't served.  I and all of my midwestern acquaintances are horrified , I tell you! Horrified.) I'm uploading this recipe because a) the original recipe  makes twice as much as will fit in my largest mixing bowl and y'all I don't need that much of this treat lying around my house; b) I really don't like having to do me...

Ahh this recipe.  I pulled it originally from  this site , but a) I have to double it and b) I have altered the recipe (pray I don't alter it further).  It's so easy, takes me maybe 45 minutes in total to make, and ... y'all it's just so good .  Comfort food to the max that doesn't have all the bloat-y carbs you usually get with comfort food. It's not at all authentic Thai food, but who the hell cares?  It's delicious and I love it, so there. It's Not Fishy to Curry Favor with Me (Thai Curry Whitefish) Ingredients 2 bell peppers, one red and one yellow, cut into 1/2"ish pieces 2 carrots, diced into 1/4"ish pieces 1 medium-large yellow onion, course-chopped 1 cup frozen green peas 2 cloves garlic, minced 1/2 tsp salt (do NOT omit) 2 Tbsp curry powder 1 tsp red pepper flakes 2 Tbsp lime juice 1/4 cup neutral oil (I use peanut oil, canola would work too) 15ish oz coconut milk 1.5-2 lb whitefish (halibut or haddock) Fresh mi...

(Title from Han Solo's answer to Leia's "I love you" in Empire Strikes Back because I just can't not have a Star Wars reference in things, have you met me.) Writing is a funny thing in many ways (and by "funny" I mean "often torturous," but nevermind), but the most ... useful, I suppose? side-effect I've had from writing is that, when I'm writing characters eating a meal, even if I'm not describing the meal they're eating, I start to crave that meal.  Doesn't matter what it is -- pizza and beer, granola bars, eggs and toast ... or in this case, broccoli cheese soup. (Seriously, never once do I specify that they're eating broccoli cheese soup.  Just "soup."  And yet.  And yet .) This fine recipe is adapted from  this recipe , which I have adjusted to be a) better-suited for the lazy and b) bigger, because leftovers are the best thing EVER.  It makes, so far as I can tell, around ten normal-size serving...

I first discovered this recipe on Foodwishes.com's YouTube channel , which slated them as Turkish eggs.  However, I'm pretty sure that recipe's an adaptation of authentic Turkish eggs, and since my recipe is an adaptation of that recipe ... yeah.  Not gonna claim it's Turkish until someone tells me I can.  Like someone from Turkey, not just any random yahoo. That said, this is arguably my favorite way to eat eggs, so good that I'm not even ashamed to admit that I licked my plate clean and scurried upstairs to work out after I ate it, just so I could burn off what I'd just eaten and eat it again.  Gonna be making this a LOT on nights I get home and need dinner NOW, which is pretty cool, because it's shockingly good for you -- low in butter (you need VERY little to get the flavor), has eggs and wheat toast in it, and a generous serving of yogurt.  Everything the body needs! Mudhorn Eggs Ingredients For the yogurt sauce   7-8 oz plain yogurt, the th...

Once upon a time, I was going to do this whole British-themed meal:  fish 'n chips, English beer, sticky toffee pudding, black tea with milk ... But then I made this pudding and it was so good that I kind of ... ate it without giving a hoot about the rest of the theme meal?  I'll care later. For now, I'm making this whenever possible because holy hell is it delicious .  Just as smooth and lovely and sweet and delightful as Leia in her Bespin costume.  Between it and her Hoth costume, I managed to fall completely in love with her.  Han and Lando'll have to fight me. Hello What Have We Here Sticky Toffee Pudding Ingredients 1 tsp baking soda 1 3/4 cup dried chopped dates 3/4 cup boiling water 1/3 cup butter (vegan buttery works here) 3/4 cup white sugar 1/2 cup pumpkin puree 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt Caramel : make half a batch and you'll have more than you need, so maybe a quarter batch?  Or make the full batch a...

I wanted to make a Star Wars pun here, but then I didn't.  Please forgive. Just for the Halibut Orange Glaze ... halibut Ingredients 1 tsp grated ginger 1/3 cup orange marmalade 1/4 cup orange juice (with pulp, mmm) 2 tsp soy sauce 1 1/2 tsp rice vinegar 1 Tbsp butter 2 cloves garlic, minced A few shakes' red pepper 10-12 oz halibut Instructions In a 9" saucepan that you can put into the oven,* grate the ginger.  If it's frozen, this is considerably easier. Also into the pan, combine marmalade, orange juice, soy sauce, rice vinegar, butter, garlic, and red pepper.  Whisk until they're all playing nice together. Bring that to a boil, then reduce it to a simmer (note to self, that's a 3 on your stove). Preheat your oven to 425*F and simmer the glaze for 10 minutes while the oven preheats. Cut the halibut into 4 strips. Transfer the glaze into a cup or measuring cup or custard cup or whatever.  Don't rinse out the pan or anything. Put ...

It ain't green but it's Yogurt and really, Yogurt > Yoda every day of the week, fight me. ... and may the schwartz be with you! Yogurt's Pumpkin Pie Yoda Ingredients 6 oz plain, unsweetened yogurt ---> 18 oz tripled 1/4 cup plain pumpkin puree ---> 3/4 cup tripled 1/4 tsp cinnamon ---> 3/4 tsp tripled 1/4 tsp pumpkin pie spice* 3/4 tsp ---> tripled 1 Tbsp maple syrup ---> 3 Tbsp tripled Instructions Combine all of the above. Whisk to combine. Yeah, that's really it.   A few items of interest: This recipe makes two servings. I use a yogurt maker and make my own yogurt.  It's freakin' awesome.  Much nicer for the environment, too, since we're buying far fewer plastic yogurt containers, while still eating a tonne of yogurt. I can triple this recipe and get it all to fit into an old yogurt container, which means I don't have to measure every time, and at the end of a work day bookended by a bike commute?  That...

I was looking for a recipe for an orange-cinnamon glaze for fish and ended up with a recipe for topping for waffles that beats all other toppings forever (and we'd tried a lot of different toppings: maple syrup, honey butter, yogurt, you get the idea).  For the order of operations, I think I'd make the batter for the waffles and start the waffle iron heating, then start the glaze, and make the waffles while the sauce reduces, but this was definitely a science experiment that worked out so well that I'm now trying to reverse-engineer it into something replicable. Also, Mark Hamill looks adorable in bright orange, don't let anybody ever tell you any different. <3 Flightsuit Orange & Banana Glaze Ingredients 2 Tbsp butter, melted 2 Tbsp sugar 1/2 tsp cinnamon 1/2 cup orange juice 2 bananas, sliced 1/2-3/4" thick Instructions In a 9" skillet over medium heat, melt butter. Add sugar and cinnamon and whisk to combine. Add the orange ...

Read the ingredient list and the title'll make way more sense. Procured this recipe from this delightful site and made it for my mother-in-law.  She liked it far more than she usually likes healthy cooking.  I like maple syrup yogurt as a topping for mine, though one can never go amiss with butter and maple syrup . TOP THEM WITH FLIGHTSUIT ORANGE & BANANA GLAZE OMG IT'S SO GOOD. <cough> Oh, and if you make them in a Star Wars  waffle iron, they're good for you and  fun. WHIMSY.   Regular-ass Waffles Ingredients 1/2 cup rye flour 1/2 cup whole wheat flour 1 tsp baking powder 1/2 tsp cinnamon Dash salt 2 Tbsp brown sugar  OR 2 Tbsp white sugar + 1/4 tsp molasses 1 cup milk (I used whole cow milk, but any milk should be fine) 1 tsp vanilla 1 egg OR 1/4 cup pack puree pumpkin 2 Tbsp oil (I used olive oil) Instructions In a small mixing bowl, whisk together the dry ingredients. In a 2-cup liquid mea...

Once upon a time, my dear partner went fishing in Alaska with his grandfather, dad, brother, uncles, and cousins.  This was all well and good, save for the fact that my partner a) doesn't fish, b) doesn't like  fishing, and c) hates traveling. He had a surprisingly good time and came home with a wealth of amazing photos, stories, and memories. ... and 70lb of fish.  35lb salmon, 35lb halibut. Which is awesome!  Save for the fact that I don't   didn't  know how to cook salmon.  I actually made myself seasick (har har) watching YouTube videos on how to cook salmon ahead of my partner's victorious return so I'd have some recipes ready to try. This was the second recipe I tried, and it was so good that we stopped trying other recipes just so we could eat this one again and again and again.  And it should be noted here that the first night we had it, I got the fish into the marinade, then passed out from exhaustion (it's been a looooooong few ...

Pros of this meal: - fast - full of healthy ingredients - tastes like heaven - made from things I have around the house - makes a good lunch OR dinner - no seriously it's delicious Cons of this meal: - i am not eating it RIGHT NOW - okay i am now, carry on ( Originally posted with a lot more hassle and ingredients, but I've since fixed it so it's easier, faster, and more likely to happen around here.  You're welcome).   TIE Fighter Spinach & Chickpeas with Peanut Sauce Ingredients 2/3 - 3/4 cup peanut butter (I eyeball this.  Don't work too hard.) 3 Tbsp honey 2 cloves garlic A few shakes red pepper flakes (and by a few I mean SET THE DISH AFLAME) 1/2 cup water 1 Tbsp lemon OR lime juice (I often don't have lime juice, so) 3 Tbsp soy sauce Some oil for the frying pan 1 lb frozen spinach 15-oz can chickpeas, drained Something to serve the spinach mix over.  I have successfully used: - soba noodles (one bundle for two serv...

This is why no one should ever let me name things, really.  You can think of this as my response to, "Man, why do you like Star Wars ?  It's so cheesy." K. So? Ahh, I crack me up. k, so? (Queso) Ingredients 4 Tbsp butter 4 Tbsp flour (whole wheat works well here) 2 1/2 cup milk of your choosing (soy works fine) Spices: - 2 generous shakes of salt - 1/2 tsp fresh black pepper - 1/2 tsp garlic powder - 1 tsp chili powder - 1 tsp cumin - 2 generous shakes of red pepper flakes 12 oz Monterrey jack cheese, shredded 3 Tbsp pickled jalapenos, chopped up into small pieces so wimps don't whine at you Instructions Measure your spices into a cup or something first; they all go in at the same time anyway. Measure out the milk. Shred the cheese. In a large saucepan over medium heat, melt the butter. Whisk in the flour until smooth. Gradually add the milk, whisking constantly, until it's all in and smooth and lovely. Add in the spices, still whisk...

In my quest to a) eat healthier and b) replicate the amazing soba salads at  Bon Me , I have stumbled upon  a delightful recipe  for spicy Moroccan-inspired chickpeas.  However, the recipe is buried under too much scrolling through words and pictures I don't need when I'm hungry , and then when I'm trying to follow the recipe, it throws up pop-ups and calls-to-action and that makes me hangry , which nobody needs. So!  Here's my version of their recipe, ad-free and prefaced with only one photo and very little text.  You're welcome. Bowl full o' healthy Spicy Chickpea Salad Ingredients 1/2 medium yellow onion, coarse-diced 2 cloves garlic, minced Spices: - 1 Tbsp chili powder - 1 Tbsp cumin - 1 tsp garam masala - 1 tsp tumeric - 1 tsp sea salt - 1/4 tsp cinnamon - 1/8 tsp cayenne pepper 28 oz tinned chickpeas, drained 28 oz tinned diced tomatoes WITH liquid 2 cups frozen spinach For the rest of the salad, I include: - Greens - Shre...

I do love a good challenge, and making things that are a) vegan, b) gluten-free, and c) still delicious is one of my favorite  challenges out there.  I originally started adapting this recipe  so I could bake for a vegan colleague, but then I found out that he's allergic to both peanuts and chickpeas, so that's me back to the drawing board for him, but as a nice side-effect, I now have a recipe for AMAZING chocolate chip cookies that are approximately 200% less a pain in my ass than regular chocolate chip cookies. And they're full of chickpeas and peanut butter, so they're ... actually sort of good for you?  Will wonders never cease. The only real difference between these and the usual chocolate chip cookies of the world is that they're not at all improved by dipping them in milk (I personally like them better with a cup of unsweetened green tea than I do with a cup of milk) and they're better cooled than warm straight from the oven.  They're also irresi...

I HAVEN'T MADE THIS RECIPE YET.  JUST UPLOADING IT HERE SO I'LL HAVE MY RECIPE AT HAND WHEN I'M READY TO TRY IT OUT.  WILL UPDATE ONCE IT'S BEEN TESTED. Smashburger should get quite a lot of credit for this recipe, because holy crap  is their New Englander black bean burger amazing, but they're also to blame for it because they're too far from my house for me to walk there and get the New Englander whenever the spirit moves me, so here we are. Adapted from  this delightful recipe  and saved here so it doesn't walk away from me. The name comes from how hard this recipe punches, and how awesome it is to have the sweet glow of the cranberries against the dark power of the burger.  Just don't choke on it.  That's bad for you. Vader's Fist Black Bean Burgers (with cranberries) Ingredients 1 15-oz can black beans Olive oil for sauteeing 1/4 cup bell pepper 1/2 onion, diced 2 cloves garlic 3/4 tsp cumin 1/2 tsp chili powder 1/4 tsp g...