your goose is probably only half-baked at this point

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...

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...

I was looking for a Farmers' Market that sells local eggs and accidentally discovered that a) Somerville, MA, which is next door to where I live, is the birthplace of Marshmallow Fluff , b) this year (2017) marks the 100th birthday of Marshmallow Fluff, and c) to celebrate, the Union Square Farmers' Market is hosting an entire event dedicated to the celebration of Marshmallow Fluff. Part of that event is a cooking contest.  I can't NOT enter something like that, come ON. This is my entry. Gimme S'more'a that Fluffernutter Pie Ingredients Marshmallow fluff, divided: 1/2 cup + 1/2 cup + 1/2 cup = 1 1/2 cups total 13 graham crackers 16 oz silk tofu 1/2 cup unsalted smooth peanut butter 2 tsp cocoa powder 1 Tbsp white sugar Pinch salt 2 oz milk (I used soy, but I don't think it matters) 12 oz dark chocolate chips The patience of a saint (required; see * below) Instructions - Break 3 1/4 graham crackers into their small rectangle pieces and...

(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...

I'm rather a fan of smoothies, but they're always kind of ... harsh, somehow. Almost like they're chemically burning my throat, I suppose. And they're so cold . Which I know is rather the point, but I don't like cold things, especially not cold things that say "This is a chemical burn" in Tyler Durden's voice while they're turning my throat into an episode of Game of Thrones that spends too much time focused on Jon and Sam. This smoothie is almost 100% identical to the recipe from Oh She Glows (my colleague loaned me the Oh She Glows cookbook in exchange for pie, in case anyone's curious why I'm suddenly so obsessed with her recipes) but it has my twists to it, mostly brought on by the fact that I purchased a ridiculous number of Just Barley powdered green barley uh ... three years ago, and until today hadn't found a way to drink it that didn't involve way, WAY too much sugar. Like I'd only drink it if it were made with t...

Vegans and gluten-free folk get a pretty bad reputation. I merrily contribute to that horrid reputation, only partially because I am, in fact, a horrid person. Mostly, though, it's because vegan food can be so, so bad. Low in good flavors, high in bad flavors, does weird things to your digestive system, doesn't make you feel full, etc. I'm struggling to believe that this recipe is both vegan and gluten-free (for all that I made it and KNOW it is both of these things) because it is so, so not what I normally associate with the word "vegan." It's flavorful, has great textures, it left me feeling full (even after a 23-mile bike-ride), and it wasn't overly expensive or a pain in the ass to make. Qualify that: I made this meal in under an hour while half asleep and not trying to rush. Didn't eat it fresh, packaged it up, microwaved it to heat it up after said bike-ride. AND IT'S STILL AMAZING AND DELICIOUS. That's some skill, there. Mad props. O...

I love banana bread, don't get me wrong, but oatmeal's a thing I'm supposed to eat more of, and since oatmeal is gross and bread isn't, I thought, "why not make a banana bread oatmeal that I can take to work and eat with a fork so it doesn't feel like I'm eating oatmeal?" No not really. What actually happened was three bananas went too ripe to eat and I was too lazy to turn them into banana bread. Plus, I'd just discovered that I could make  no-bowl oatmeal  that tasted really really good, so I figured why not try it with fruit that's going to go bad? No Bowl Peanut Butter Banana Oatmeal (with cranberries 'n raisins) Ingredients 1 2/3 cups whole oats, which you are going to pulverize into meal 1 tsp baking powder 1/3 cup packed brown sugar Couple'a shakes cinnamon 1/3 cup peanut butter (smooth or chunky, your call) 1 cup milk or soy milk 3 very ripe bananas 1 egg 1/4 cup applesauce OR 1/2 apple, cored ...