your goose is probably only half-baked at this point

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...

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...

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...

I don't have much to say about this dish, mostly because I just ate a big bowl of it alongside a genuinely delightful  Badass Biker Chick(pea) Burger  and a cup of strawberries in applesauce -- pretty much the perfect meal to eat after slogging home on a bike in 98* weather.  I'm sure there's a long-winded story in my brain somewhere about how I had pumpkin soup for the first time while studying abroad to Japan fifteen years ago, and an observation that I've been meaning to learn to make pumpkin soup for fifteen-odd years, but that's honestly not all that interesting and the soup's so easy and quick that you can make it faster than I can bore you with my stories. Credit where credit is due:  It's almost exactly copied from  The Minimalist Baker's site , but she a) makes her pumpkin puree from scratch, which is way more effort than I'm going to put into a side-dish and b) goes on and on and ON forever about this soup with picture after picture after...

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...

This recipe is lifted pretty much wholesale from John's Foodwishes.com blog , but I've posted it here for two THREE reasons: 1. He doesn't put okra in his gumbo, which is ridiculous (in my opinion), and since it's not in his recipe, I nearly forget it every time; and 2. He doesn't have the instructions written down. Anywhere. You have to watch the video to get the cook-times and order of additions. 3. His ingredients aren't listed in the order you use them. Of all my massive, enormous, RAGING pet-peeves when it comes to recipe-writing, THIS IS PROBABLY THE BIGGEST. I'm sure the whole watch-the-video-every-time thing does wonders for jacking up his hit-counter on YouTube, but it also does wonders for jacking up my cooking, which considering how often I cook this after a full day of work and too many miles of bike-commuting, is not cool, dude. Not cool at all. So here it is, Chef John's chicken and sausage gumbo, which I learned to cook because o...

Back in 1999, I'd never seen a single Star Wars  movie, but it seemed the entire nation was freaking out over Episode I: The Phantom Menace  coming out, so being the good conformist high school sophomore I was, I bought tickets to the opening night showing and went with all my friends (including and especially the dear soul who would six years later marry me) to see what all the fuss was about. It was a party!  People showed up in costume, carrying brightly colored plastic swords (my dad bought me a red one for the event, I'm pretty sure that means he's cool with my Dark Side tendencies?).  The high school marching band came into the theatre and performed the Title Crawl and Imperial March live (which was AWESOME).  And there was just this ... I don't know, this aura of sheer jubilation suffusing every square inch of breath in the room, a generation of parents who'd raised their children on the orig-trig getting to see a Star Wars  movie along with their...

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...

Sand People are easily startled, but they'll be back soon enough if you make them some nice hummus, and they might not even beat you with sticks if you use this hummus to make them a sandwich. Also, good stars Ben, you can't just call them Sand People. Way to be a super old racist dude. This recipe was inspired by  Alton Brown's "Hummus for Real" recipe  on the Food Network, but recipes on the Food Network always have too many adjectives in them, so here's my version, which is tons easier and shorter and just better all around. It's also my go-to when I don't have the energy to cook something more substantial, and it makes a damn good centerpiece to a handful of good meals. More on that below. For now, go give this recipe a try. It's really very tasty. Sand(wich) People Hummus Ingredients 15 - 16 oz tinned chickpeas, drained but keep the liquid 2 cloves' garlic 2 tbsp lemon juice 1/4 cup chickpea liquid 1/3 cup tahini (peanut butt...

Moonstruck  has been a fascinating cultural experience for me. I first saw it when I was in my early teens, maybe tweens, and I loved it (it's got Cher in it, how could I not  love it?). Six or so years later, I attended Thanksgiving with my long-suffering partner's extremely  Italian family, and I fell in love with Moonstruck  all over again because oh my god they weren't exaggerating anything in the movie Italian-Americans really are this amazing . Then four or five years after that, I visited New York City for the first time and got a taste of the city in which Moonstruck  is set (though 2010 NYC and 1986 NYC are vastly  different places), and finally had all the pieces I needed to truly enjoy Moonstruck  in its entirety. (I still love Cher, don't be confused, but Olympia Dukakis as Rose is absolutely 100% the best part  of that movie. "You've got a lovebite on your neck." I CAN'T.) Now fast-forward to October 2016. We'd gone to see a play,...

Either you get the reference in the title or you're in need of a few days' vacation to watch Seirei no Moribito/Guardian of the Sacred Spirit . Easily the best anime I've ever watched, and I rewatch it about once a year. Goes great with a beer and this soup, I'll tell you, though you could plop me down in front of it with a cup of lukewarm Natty Lite and a stack of stale saltines and I'd probably not complain. This is an adaptation of one of the first meals I ever learnt to cook, made vegetarian because that's how I roll these days, and boy-howdy is it good. Comfort food to the maximum, highly recommended. Tanda's Wild Root Vegetable Stew Ingredients 2 tbsp olive oil 1 lb sliced portobello mushrooms, sliced and rinsed 1 medium yellow onion, diced 3 cloves garlic, minced 4 carrots, scrubbed and cut into 1/2" coins 3 stalks celery, chopped 3 medium red potatoes, scrubbed and cut into 3/4-1" cubes Gratuitous black pepper Shake or th...

I've been accidentally making quite a lot of vegan, gluten-free, soy-free, low-fat, low/no-cholesterol dishes lately, which is interesting because a) I'm not a vegan, b) I'm not even trying  to make dishes that fit any of the above categories, and c) all of these dishes are wicked  tasty, which is not something one generally associates with vegan-gluten-free-soy-free-low-fat-nice-to-your-cholesterol cooking. I mean, I guess there wouldn't be any vegans if vegan food tasted bad or boring or whatever, but still, considering how devastatingly deep my love of cheese and eggs goes, I've been pleasantly surprised to learn that my twin vices aren't actually needed in every dish I eat. That said, whenever I take this soup to work for lunch, I find that I heat it up and expect it to be boring. Like, every single day. Even though I ate it the day before and loved it. I still  expect to dislike it the following day. I suspect this means that I am a) biased, b) indoctri...

I accidentally became a vegetarian back in May 2014, and where it's been one of the greatest accidents of my life (right up there with accidentally getting into a career in international education after accidentally getting into graduate school, which happened shortly after I accidentally married the partner I'd accidentally started dating in 2000), it hasn't been without its scant sacrifices, one of which being tatertot casserole , which was the very first dish I ever learnt to make and was one of my comfort foods before the whole no-meat thing happened. I am pleased to report that, much like meat being back on the menu for the Uruk-Hai in The Two Towers , tatertot casserole is now back on my meatless menu, and it is better than ever. I did not actually cry with the first bite of this version of the casserole, but it was a near thing. I have missed  this dish, so, so much. Related: How did I not know about mushrooms OR Star Wars until I was in my 30s? I mean, I've...

Ahh autumn. It comes with cool nights and sunburned shoulders where the days are warmer than I'm expecting them to be, comes with sneezes from the leaf-mold allergies I stalwartly insist I don't have, and best of all, comes with a ravenous desire to make soups, stews, and other combinations of veggies boiled together in a big ol' pot. This is normally where I'd tell you that Cloud City's a big ol' pot where crazy's all boiled together, but that's a stretch even I'm not willing to make. So we'll just go with the fact that Cloud City's got fluffy white clouds all around it (truly the creativity in naming is jaw-dropping, Lando what were  you thinking). For my next act of grandeur, I'll be making this recipe with carrots, Brussels sprouts, and mushrooms. For now, though, this is potato soup how you didn't know you needed  potato soup to be. You're welcome . Cloud City Potato Soup Ingredients 2 tsp olive oil 2 tbsp butter ...

Fun facts about Chewbacca: 1) He's 200 years old when we first meet him in A New Hope ; 2) He'll live to be 400 years old, so he knew he was going to out-live Han Solo when he adopted the guy; 3) I'm pretty sure he'd adopt Leia and keep her as his cub if he had half a chance; 4) He's awesome and his actor, Peter Mayhew, is one of the most understated and loveable celebrities on the planet. This dish has literally nothing to do with him, otherwise, save that ... um. Yeah, nope, nothing to do with him. Doesn't matter. It's a great recipe, and you're a laser-brain if you don't give it a go. #nailedit Laugh It Up Fuzzball Sweet Potato Chili   Ingredients 1 tbsp olive oil 2 medium yellow onions, diced 2 tbsp chili powder 2 tsp cumin 1 tsp black pepper (I never measure, honestly) 4-10 shakes cayenne pepper (I don't measure this, either) 2 cups frozen diced green peppers (use fresh if you have that much free time on your hands) 4 1/2 ...

I'm going to just hazard the guess that Yoda's not a bad cook and Luke's just not used to food made from plants. Not tropical plants, anyway. Think about it: The boy grew up on Tatooine, where the only plants I'm assuming he had access to were of the succulent variety (think cacti), and then he hung out with Han for a while on the Falcon  where they probably ate rations (think Clif bars, but somehow even less palatable and minus the type of physical exertion that makes them taste like mana from heaven), and then he was on Hoth where I'm trying not to think too hard about what they ate (tauntaun steaks anyone?). So of course a good veggie-heavy soup would smell weird to him. I love leafy greens, and even I  think spinach-based foods smell weird sometimes. He's also just kind of a brat and has really awful manners, Jedi or not. I blame the Galactic Empire for killing his foster parents when Luke was only 19. Have you met 19-year-olds? They're the worst . S...

The first time I had curry udon, I was teaching fencing to fourth-graders in Japan. This dish is a lot less weird than that sentence. Tofu Curry Udon't Ingredients 1 lb extra firm tofu 1 medium sweet potato 1 medium onion 2 tbsp olive oil 1 zucchini (large) 3 cups water 3 1/2 oz curry block Instructions - Preheat your oven/toaster oven to 400*F. - Slice up your tofu into three slabs, then cube those slabs. Relatively small cubes - 1/2", perhaps? - Bake it 25 minutes. - While the tofu is baking, peel your sweet potato and slice it into 1/2" slices. Cut those into 1/2 to 1" pieces. - Heat the oil in a large soup pot over medium-high heat. - Toss the sweet potatoes in, toss 'em around some with a spatula. - Dice up your onion and add it to the sweet potatoes. - Toss that around and let it cook, stirring only every few minutes, so that the veggies have a chance to soften and brown some. - While that's happening, spiralize your zucch...

(This recipe requires a veggie spiralizer , but you're cool so you probably already own one.) (Also, cake. See below.) I left work at 8:00 pm last night, a Friday night, because everything is stupid sometimes, and of course, because I had Cheese Hug Bake with Zucchini and Quinoa for my lunch, I ate at like 11:30 am (I have very little willpower around that stuff, just ... GIMME), so by 8 pm, I was HUNGRY. I was also biking my sorry ass home at that point, which - when you're hungry and tired and braindead from a long day of getting the office ready for your one-week vacation - is just pretty terrible. We'd taken a detour to the grocery to buy some zucchini because, in addition to being tired, hungry, and braindead, I was also SICK, and thought that a nice chili ramen with courgettes might make my throat hurt a little less, at least. So by the time we were rounding the corner for the almost-final stretch of the ride home, I was tired, hungry, braindead, sick, and annoy...

If hugs were an edible thing, I'm pretty sure what they would taste like. Shamelessly ganked from this lovely website and edited up because that's kinda what I do to stuff. You HAVE to have a veggie spiralizer Also, I've doubled the recipe so that it now fits in a 13x9" pan, because when I make it in a 9x9" pan, we eat the whole thing in one sitting. With a 13x9", we get 8 servings. I think this probably means that we're little piggies. NO REGRETS. Zuccquinoac 'n Cheese Ingredients 1 cup uncooked quinoa 2 cups water 4 zucchini (or "courgettes," a word with which I am currently hysterically obsessed) 5 1/2 oz cheddar cheese 5 1/2 oz monterrey jack cheese 5 1/2 oz pepper jack cheese Butter for your pan 3/4 cup Italian seasoned bread crumbs Instructions - In a small saucepan, heat water. You want it boiling, but it doesn't have to be at a boil when you put in the quinoa. - Rinse the quinoa, then put it into the wat...

It's been 10 years and 2 months since I married my hairy, nerdy, wonderful Italian partner. Fourteen years and nine months since I started dating said Italian. And in all that time, I have never once managed to make an Italian dish that fell anywhere on the spectrum above "that was pretty nice" (minestrone), and most of them were more along the lines of "well, that won't kill us, at least." I'm French/German, I think, and Appalachian 100%. I don't do Italian food (and Italian food doesn't do me - except to do me in, why pasta feels the need to expand and make me ill every time I eat it is a mystery to modern man). That all changed today. I've decided to go low-carb for the month of July this year, just because we eat a) way too much bread and b) waaaaaaaaay too many sweets. I'm trying to get us away from that. So far, I've been mostly successful (though the second week was the hardest - I think this happened when I experimented ...