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...

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, 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...

Guardian of the Sacred Spirit  is my all-time favorite anime, due in very large part to the way Balsa, the main character, is portrayed to be multi-faceted, flawed, human, and -- most importantly -- kick-ass.  My favorite line of hers is in the first episode, when she's just beat up a bunch of men sent to kill her, she points her spear at the final guy and says, "You'll die twice before you draw your sword." I live  for moments of verbal genius, heavens. Now we've been enjoying  Boba Fett Died like a B*tch  brussels sprouts for some years now (about as long as I've been babbling endlessly about Star Wars , really), but this recipe -- much like Balsa's characterization as a protagonist -- elevates the art to the point that you almost feel sorry for its inferior.  And I'll still eat Boba Fett sprouts, just like I'll still watch Star Wars , but there's no competition between it and Guardian , just as there's no competition between this rec...

A thousand years ago when I first decided to give a plant-based diet a try, I decided to be That Vegetarian and turn my nose up at things like tinned beans and frozen vegetables.  This was a mistake.  You can find that mistake  here , but you shouldn't, really.  Follow this recipe instead. (Inspired by  this recipe , changed to make it easier for me to be incredibly lazy.  True story.) OH.  And it's super good for you!  I don't usually think of lazy-molly food as being on the healthy end of the scale, but this one actually is!  Will wonders never cease.  Give it a go! I'm Dreaming of a White Bean Soup Ingredients 4-5 cloves garlic, minced 2-3 Tbsp olive oil 60 oz cannellini beans, drained 2 cups frozen spinach 2 cups milk (I use soy) 6 oz Monterrey jack cheese, shredded 4 oz Parmesan cheese 1 tsp black pepper Salt to taste 1 egg per bowl of soup you want to serve A bit more olive oil A bit of water Instructi...

Wedge Antilles is a fascinating character.  He doesn't have any special abilities or status, no tragic family backstory or hero's journey.  He's friends with everybody's favorite space farmer Jedi, survives the Death Star  not once but twice , and as of the writing of this recipe, he's survived all the Star Wars  movies and hasn't been tortured by Darth Vader even once. I think that's pretty cool. Almost as cool as this amazing recipe, which can be a main character or a side personality, depending on what role you need it to play, and it tastes like it's a lot of work, but it's so  easy it's almost embarrassing.  I've made it as a side dish to go with  Badass Biker Chick(pea) Burgers , and I've served them as the main course with a hardboiled egg on the side.  They're healthy, delicious, low-carb, gluten-free, soyfree, vegan, all the words -- but they're super tasty, go make 'em. Now. Red Leader Roasted Okra & Par...

Beer cheese soup is one of those dishes I first had when I was in graduate school, and it was ... fine.  I had it at a pub, and it was all right, nothing wrong with it, but it was just ... it was just fine , not earth-shattering or anything.  My partner loves it, though, so I went online and found a Wisconsin native's recipe for the stuff, and after several attempts and tweaks, now have a beer cheese soup that I will fight folks over.  It's just unnecessarily good. For my own record, this iteration of the recipe originally had 2 carrots and 1 zucchini in it instead of the full dose of carrots because I'm the genius who goes to the store to buy carrots and a bag of sugar and comes home with neither item in my shopping bags.  GO ME. Beerbelly Beer Cheese Soup Note :  You need TWO soup-pots for this nonsense, and it's best if one of them is nonstick. Ingredients 1 Tbsp olive oil 5 carrots, cut into 1/2" coins 1 lb Brussels sprouts, halved 3 stalks cel...

Japanese curry is one of those comfort foods that tastes and feels good all year 'round, no matter the weather or your stomach or ... anything, really.  This is my favorite way to prepare it, with plenty of vegetables and some nice scrambled eggs for texture.  Doubling the recipe is super easy, and it makes fantastic leftovers for work-nights that aren't otherwise conducive to cooking. My sense of humor's napping right now, so no jokes here.  Just good comfort food. Eat Your Veggies Japanese Curry Ingredients 1 tbsp olive oil 3-4 large carrots 3 medium yellow potatoes 2 medium onions 1 lb frozen brussels sprouts, halved 3 cups water 4.25 oz instant Japanese curry sauce (I use Golden brand) 15 oz coconut milk Dash red pepper flakes 3 cups frozen spinach 6 eggs 1 tbsp olive oil Sliced bread for toasting Instructions Heat oil in a big ol' soup pot. Cut up carrots into 1/4"-1/2" pieces. Toss them into the pot and stir them around, then...

Several years ago, I found a recipe called  Fat-burning Cabbage Soup , and where the ingredients all sounded delicious, I'm not a fan of recipes that make declarations about my corporeal form, so it took me approximately eight thousand years to actually get around to trying it.  The results were ... okay, I guess.  The soup was SUPER bland and tasted like something you'd only eat if you were desperate to meet some sort of social standard for your physical appearance (which is stupid and you shouldn't do it -- you're beautiful how you are). However, I had this GIANT soup-pot of disappointing soup to deal with, now (this recipe makes a LOT of food), so I added some spices and garlic and an egg on top, and all of a sudden, I had a dish that I really liked and my partner couldn't get enough of.  Seriously, the look on his face when I said I was going to make another batch?  You'd've thought Christmas and his birthday had both teamed up to bring him cheer and h...

This coming November will be my third Thanksgiving as a vegetarian, but because we celebrate two Thanksgivings every year, one for just us and one with extended family, this year will technically be my fifth and sixth vegetarian Thanksgivings, and where the joke here should be "not that I'm counting," don't be confused, I am totally  counting, because it's been a long road getting here.  The trouble is always finding a suitable main dish to go with all of the tasty sides, something that's the perfect balance of bland and flavorful you get with a turkey or a roasted chicken.  I hadn't until today, but now I've got it and it's July and I'm actually looking forward to Thanksgiving now, will wonders never cease. We had this for lunch today with sides of roasted okra and a mix of cranberries and mandarin oranges, and it was delightful.  For Thanksgiving proper, it'll be served with Thanksgiving Dumplings , some Mos Eisley Roasted Vegetables , ...