your goose is probably only half-baked at this point

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've re-discovered omelettes recently, and I'm not really sure why I'm liking them so well these days. Maybe because there's no meat in them now, unlike I did back when I first learnt to make omelettes, and meat tends to smell like a wet dog, to me? Dunno. Regardless, we're eating omelettes at least three times a week, these days, and I think I might be in love. This recipe came about thanks to my parents and their trip to Italy ... oh heavens, it's been two years now, where did time go? Anywho, they went to Italy, discovered margarita pizzas, my dad made some for me when I visited, and then I promptly didn't make them for myself because failure. Until now. First time I made this meal, I'd come home late from a long day at work, eaten an irresponsible number of leftover birthday baked goods, indulged in an irresponsible number of mimosas (which is two, I am such a lightweight), and then opted for pacing around the house to get 5k extra steps on my ...

You know how there are some nights where you're just like "f*ck everything, I don't want to cook," but the very thought  of ordering out makes you writhe with unbearable guilt? Yeah, that was today. In my defense , I had to drive today. Like, for over an hour and a half, total. And I had to talk to people. People who aren't students. And that stresses me out . Ordering pizza stresses me out, too, so I decided to not do that. Instead, I looked at this recipe  sideways for a couple of minutes, then came downstairs (I'd been upstairs looking at imgur and buzzfeed and trying not to order pizza while also avoiding having a bath because driving is scary and Castle Overlord is safe) and made a bastard version that tasted really, really good and had the side-benefit of being really good for us. That's just the best. And I get to bike tomorrow. That's even better. Greens 'n Beans 'n Eggs 'n Toast Ingredients 1 small yellow onion (or half a...

Katsudon is a popular Japanese dish that consists of a deep-fried pork cutlet (tonkatsu) served over rice, topped with egg and onion that have been prepared in a sweet and savory sauce. It was the first meal I had in Japan, years ago, and is one of my all-time favorites to this day. This is not katsudon. It's related very, very closely to its bi-cultural cousin Katsudon't , but it is: a) easier, b) cheaper, c) faster, and d) better for you, which makes it superior in all ways, and I am actually struggling to imagine that we'll ever make meat-based katsudon again. Yeah, it's that good. Don't believe me? Go try it for yourself. Or go fall in a hole and stay there until you've thoroughly thought about your failings. Whichever you prefer. Katsuwaaat Ingredients Rice 1 cup rice (dry measure) Cutlets 1 2-3 lb eggplant Scant 1/4 cup flour (we use whole wheat because that's what we have around the house) 2 eggs (you will need extra eggs for ser...

Kale is one of those vegetables that you can tell  is good for you because it tastes awful if you cook it wrong. It taunts me because I want  to like it, but it's chewy and bitter and makes fun of me when I make it, then have to choke it down out of a mix of guilt and obligation. Today, I have overcome kale's reign of terror. I adapted this recipe  into something a little bit healthier, a little bit more carb-friendly, and a LOT easier. This recipe takes about 15 minutes from start to finish, and it's legitimately good. Like tasty. Like something you'll actively want  to eat, not feel like you should  eat. Victory! Greens Eggs and Hash Ingredients 1/2 medium sweet potato 1 cup frozen kale 10 frozen Brussels sprouts Olive oil for pan-frying (about 1 tbsp) Salt & pepper to taste 2 eggs Frank's Redhot Sauce (optional, but recommended) Instructions - Place the kale into the steamer. Start steaming it right away so that it doesn't get all upp...

I love potato soup. When I was on study abroad and charged with creating a dish for our big Thanksgiving potluck, I made potato soup. When I started dating my partner, potato soup was one of the first things I cooked for him. Hell, it was one of the only things I knew how to make when I moved out on my own. It's a staple. BUT, it's also kind of ... not all that healthy. Or substantial. Which didn't matter until I started biking everywhere, but man, when you're a cyclist, you really can't eat stuff like potato soup that burns up fast and leaves you hungry when you have 10+ miles left to go. I found this recipe  while searching for meatless recipes. Tried it out today. Fell madly in love. My version is a little bit healthier but a little bit lengthier, a little bit cheaper but ... yeah, a little bit lengthier. And by "a little bit" I mean "like 3 hours longer." Whatever. Totally worth it. Not Potato Soup   Ingredients 1 lb navy beans, w...

This recipe is a Frankenstein monster of several recipes, created one night when I was hungry, didn't feel like ordering out, and didn't feel like making do with foraging. On the one hand, I'm a little bit horrified that my kitchen contained everything I needed to make this creation (full disclosure: I used frozen Brussels sprouts instead of broccoli the first time, and would do again), but on the other hand, I'm rather proud that my kitchen contained enough healthy stuff for me to cook amazing things on a whim. Terribly conflicting. Anyway. Give it a go. It only makes two meals, so it's a bit of work for a one-off, but by the same token, I can make the whole mess in about 15 minutes, so it's not really THAT much work. Especially not when you consider the pay-off, which is just plain delish. Teriyaki Tofu Triangles with Broccoli and Cellophane Noodles Ingredients The Main Cast 1 large head broccoli, cut into florets 3 oz dry cellophane noodles 7-10...

Katsudon is a popular Japanese dish that consists of a deep-fried pork cutlet (tonkatsu) served over rice, topped with egg and onion that have been prepared in a sweet and savory sauce. It was the first meal I had in Japan, years ago, and is one of my all-time favorites to this day. This recipe is that recipe's bastard child, born of a Japanese heritage, but raised right here in good ol' US of A. Mostly, it's katsudon made to my digestive needs and our American taste buds' preferences, but it's tasty and we like it, so there's that. Katsudoff/Katsudon't Ingredients Rice 1 cup rice (dry measure) Meats 1ish lb boneless skinless chicken thighs or turkey cutlets (thighs are a pain to trim, but they're WORTH IT) 1/3ish cup flour (we use whole wheat because that's what we have around the house) 2 eggs (you will need extra eggs for serving) Black pepper to taste (use a lot, mmm) 2/3ish cup bread crumbs (we use Italian seasoned, you should pr...