your goose is probably only half-baked at this point

I honestly don't recall what led me to  this recipe , originally, though I suspect it was either a) Buzzfeed or b) "I want chickpeas and sweet potatoes, let's see what recipes the internet has to offer me in that arena." Either way, I made this dish for the first time on a night I was too tired to cook, and it was terribly good to me, taking only about 10 minutes of effort and providing a really, really tasty meal. ... one which just needed a few little edits to make it purely awesome. Layered awesome. Layered roasted awesome. Made of veggies. (I'm tired and uncreative tonight, lemme alone.) PS If I have to scroll past like 50 photos and a bunch of rambling to get to your recipe, you're probably doing it wrong. I'm here for the food, not for your blogging. Ugh. Anyway. Roasted Layered Veggie Awesome Ingredients 2 large sweet potatoes, peeled, halved lengthwise, and cut into 1/2" chunks 1 tbsp olive oil 1/4 tsp red chili flakes 15 oz...

Confession: I've never met a baked mac 'n cheese I liked. They're never salty enough, I suspect, and the noodles are so bland and ... kind of everywhere. Such a disappointment. Second confession: I've never liked cauliflower. It has this weird too-much-flavor mixed with not-enough-flavor that just really confuses my mouth and makes me want to eat something else. That said, you'll surely understand my bemusement upon making a cauliflower au gratin and discovering that a) it's the best baked mac 'n cheese in the all of ever, and b) it makes me want to eat irresponsible quantities of cauliflower. I was going to fret about it, but then I had a second helping and decided that really, I didn't care. That's Not Baked Macaroni & Cheese (it's better) Ingredients 1 big head cauliflower (if you double it, you can use 1 big head cauliflower and 1 big head broccoli and it tastes just as awesome) 5 tbsp butter 3 tbsp flour 1 1/2 cups milk (I u...

I love rosemary fries (thanks to Clover Foodlabs in Cambridge ) almost as much as I love sweet potato fries, and with a little help of this recipe , I've got a way to combine the two right here in the comfort of my own home, where pants are optional and bras hang on the wall instead of squeezing the life out of me. Ahh, such is luxury. These are quick, they're tasty, and they're wicked good for you. Highly recommended. Rosemary Sweet Potato Wedges Ingredients 1 good-size sweet potato, peeled 2 tsp olive oil 1 1/2 tsp Old Bay seasoning (Mrs. Dash would probably work great as well - lemon herb, perhaps?) 1/2 tsp dried rosemary Instructions - Preheat oven (I use my toaster oven) to 450*F. - Cut the sweet potato into 1" slices, then cut those slices into 1/2-3/4" pieces. - Put the sweet potato pieces into a small mixing bowl with the olive oil, Old Bay, and rosemary. - Toss carefully with a spatula until everything's all evenly coated on the c...

The original recipe I followed (sort of) for this dish called for making it a fried rice, but that didn't sound fun to me, so I served the tofu/pineapple mix on top of rice, and it was divine . Yet another recipe that proves vegan cooking can be profoundly tasty. Who knew? Pineapple Tofu Stir-Fry Ingredients 1 20-oz can pineapple chunks, with the juice reserved 14-16 oz extra firm tofu, drained and patted 1 cup uncooked rice, cooked 6 tbsp reserved pineapple juice 2 tbsp + 1 tsp rice vinegar 2 tbsp soy sauce 2 tbsp ketchup 1 tbsp brown sugar 2 tsp cornstarch 1 medium onion, sliced 1 tbsp minced garlic 1 large bell pepper, preferably orange, coarse-diced 1ish tbsp canola oil All those drained pineapple chunks from earlier 3 generous shakes' red pepper flakes Instructions - Preheat oven to 450*F. I use my toaster oven and it works just fine. - Drain and pat the tofu with a paper towel. Slice it long-ways, then cut it into 1/2"x1/2" pieces. ...

I love pie but I'm not a fan of pie crusts, and besides that I'm terrified of making my own dough I've learned how to make my own crusts and they're a pain in my ass. It's crumbles, then, and thankfully this crumble is where it's at. Seriously. I've made more of them in less time than I care to admit. Inspired by this lovely recipe , but of course and as always modified to be awesome because that's how I roll. Cherries and apples are, so far, the best, but it's also amazingly good with strawberries, blueberries, and peaches. No news yet on what happens if you mix fruits, but you know? I'm willing to bet that it is delicious. Uploaded for Amy because she's dear to me. Edit: Updating this to double the recipe because 13x9" of pie is better than a square pan of pie, duh.  Crumblin' Down Ingredients Filling - 2 lb (32 oz)  fresh fruit of some kind - cherries, strawberries, blueberries, you get the picture. - If using ...

No, it's not made from souls. It feeds souls. And it is delicious . Shamelessly based off of this recipe , edited to make it more mollyawesome. Just one problem with it: could someone PLEASE explain to me why it tastes like it's got ham and cheese in it? This thing is vegan. It shouldn't taste ham-and-cheese-y. Does it anyway. Red Lentil & Barley Soul Stew Ingredients 1ish tbsp olive oil 1 medium onion, diced 3 ribs celery, chopped 1 medium sweet potato, peeled and cut into 1/2-3/4"ish cubes 1 tbsp minced garlic (or however many cloves that is, if you mince your own) 6 1/2 cups vegetable broth (I use 6 1/2 cups water + 2 tbsp vegetable bouillon 1 cup red lentils, raw but rinsed 1/2 cup barley, raw but rinsed 1 tbsp dry basil 1 tbsp dry dill (that sounds like a lot, it's just right) 1/4 tsp dry thyme 1 lb frozen spinach (that's probably like 2 or 3 bags of it fresh, idk) Instructions - Get the frozen spinach out of the freezer so...

I've never been a huge fan of hamburgers, but they're one of those foods that I crave every once in a very long while. I found  this recipe  last weekend and got one of those rare burger cravings because, c'mon, chickpeas, sriracha sauce, and it's a burger? That's just got  to taste good. And oh, oh it did. The first time I made it, I legit fucked up and put everything together into the food processor, which yielded a really tasty sriracha sauce-flavored hummus. NOT what you want when you're trying to make burgers. To get them to work, I had to bread the stupid things before I could fry them. The next time, I did NOT fuck up, which meant we could have the burgers un-breaded, which also meant that the ingredients' flavors and textures were free to come through. And come through they did! This is the juiciest, most flavorful recipe I've ever encountered for a burger. We've made this recipe three times now - that's 18 burgers. Two were ...

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...

I love chia seed pudding. It's on-par with instant Jell-O pudding as far as "this is stupidly easy to make," but it tastes better and is better for you. This recipe was inspired by the young lady who hosts Oh She Glows , but the pudding recipe is different, and the measures are different. This recipe fits nicely into two 1-cup Ziploc containers, with the measures in (parentheses) appropriate for six 1-cup Ziploc containers. You can probably guess a) how many of us I'm trying to feed, minimum, and b) how many Ziploc containers come in a pack. It's not laziness, here, it's ... efficiency. Yep. Perfect Chia Parfait Ingredients 1/2 cup (1 1/2 cups) chia seed 3 cups (9 cups) soymilk, almond milk, rice milk, coconut milk, cow milk, etc. 3 tbsp (1/2 cup + 1 tbsp) maple syrup 1 tsp (3 tsp) vanilla 2 (6) kiwis 1 small (3 small) bananas, and you will have some leftover, so be ready to just eat the leftovers Instructions - In a mixing bowl (small if yo...

Because if you eat this and you don't  fall instantly and irreparably in love, you're probably missing a heart. Or a soul. Probably both. Love Potion Hot Fudge Sundaes Ingredients Brownies 1/2 cup flour (I use whole wheat, but don't be fooled, nothing healthy about this recipe) 1/2 cup unsweetened baking cocoa 1/4 tsp baking powder 1/4 tsp salt (I totally eyeball the salt) 1/2 cup olive oil 2 eggs 1 cup sugar 5 tbsp coffee liqueur Hot Fudge Sauce 1/2 cup (1 stick) butter, which you will melt 1 1/2 cup sugar 1/4 cup unsweetened baking cocoa 5 oz evaporated milk 1/2 tsp vanilla Toppings Vanilla ice cream Pecans/walnuts, crushed Maraschino cherry (took three tries to spell "maraschino" correctly, yeesh) Instructions Brownies - Preheat oven to 350*F and grease a 9x9 square baking dish. - In a cereal bowl, whisk together flour, cocoa, baking powder and salt. Set aside. - In a small mixing bowl, using the same whisk, beat olive oil and ...

This recipe has been almost entirely copied from this amazing site , but I'm putting it here because a) things have a tendency to disappear off the internet, and b) I made a few modifications, and since the outcome was so unbearably tasty, I'd like to have a record of what I did so I can do it again. This recipe is not good for you . This is one of those recipes that's all "you bike 60+ miles a week and eat fresh veggies all the time, so you can probably survive this." It's really worth it. Which is good, because I'm going to need  to make this recipe, probably more than a few times a year. I'll say it makes 8 servings, but they're large servings. It'd make an excellent snack for guests (we're thinking it'll be nice to make when my mother-in-law visits, for example, because after the long train-ride, she always wants to just eat a little something and drink until she forgets how many hours she's spent on a train) but it also mad...

So imagine that it's two o'clock in the morning, you've been asleep on your beanbag chair for four hours, but you showered (because you were a greasy pile of gross) before getting into your proper bed, which means you're now too awake to go to sleep and too sleepy to get up and do something productive. What do you do to help yourself fall asleep? Surf buzzfeed or imgur? Read the BBC until you're so depressed that you go to sleep to get away from it? No. You go online and find recipes for stuff that looks way too delicious for 3am (it's been an hour, congratulations), then sleep for six more hours while your brain OBSESSES over the recipes you've just found so that when you wake up, these recipes are the ONLY thing you can think about. You'll think about it all day, eventually making a special stop to the grocery so you can make them. This is one of those recipes. It's absolutely delicious, and made even better by the fact that my dear partner w...

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...

I learned how to make a really stupidly outstanding orange-glaze tofu  yesterday, but didn't have anything good to serve it on (the quinoa mix I initially tried was an utter, devastating FAILURE). Tonight, I made the tofu again (and by the way, it's so good, I'd totally make it by itself and eat it straight from the pan) and made some veggies to go with because, hey, veggies! I expected it to be good. I mean, how could it not be? Tofu prepared  in a way I knew  I liked, served atop foods prepared in a way I know I like - that sounds like a recipe for success, doesn't it? I wasn't expecting it to be this  good, though. The flavors and textures all combine into something that really just ... I don't know. I usually try to be funny in my blog-posts, but this meal is so straight-up unbearably good - and good for  you, when does THAT ever happen - that I'm all out of jokes and really just want to share the recipe with the world. Here it is. Try it. You'll...

I've declared May 2014 to be "no-meat May," which means that I will neither cook nor consume any meat or meat product. This means, in addition to no crab-cakes or chicken breast, no chicken or beef bouillon. Since it's just a month - 31 days - I'm pretty sure I can handle it. The best part of no-meat May is that David doesn't know about it. I'm not telling him; you'd better not tell him, either. I'm collecting bets on how long it'll take him to notice and either a) directly request meat, or b) ask if we're going vegetarian. My bet is that he'll make it at least to 24 May before he asks. My colleagues and direct reports are far less optimistic - I've had bets for 24 hours in, 8 days, 18 days, and two weeks. Thanks, guys. Anywhosit, this is the first new recipe I've made as part of no-meat May (the first was black-bean sweet potato chili, sooo good). It's ridiculously easy, stupidly delicious, and on top of that, g...

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...

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...