your goose is probably only half-baked at this point

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...

An argument could be made that Mark Bittman taught me how to cook. First there's his cookbook How to Cook Everything,  which doesn't just have recipes in it, it has methods in it. For like, normal stuff -- the first thing I learnt to cook using this book was French toast. "Who would need a recipe for making French toast?" you might say, and the answer would be me. ME. I didn't know how to do it, Mark Bittman taught me how to do it, and everyone was a little bit happier because of it. Then there was his Youtube series "The Minimalist." In it, he taught me how to make really fancy-tasting meals without fancy ingredients or methods that could go awry in the blink of an eye, and that  played a large part in my confidence in my cooking skills increasing and my knowledge of cooking methods and flavor pairings increasing. I was sad when he retired until I found out that he was retiring to work in his garden, grill out, and play with his grandkids full-time....

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...

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 ...

Everyone I know is sick of hearing about my amazing veggie spiralizer . I'm aware of this. But I can't stop gushing over how much I love it because COME ON GUYS IT'S A THING THAT MAKES NOODLES OUT OF VEGETABLES. I can eat all those fabulous pasta dishes without getting all bloated and sick! And without boiling noodles forever in the summertime! It's F.A.B.U.L.O.U.S. *cough* Anyway. So there's this place called Wagamama, and it's strange how you can go there sometimes and get a meal that's so good it makes you want to cry, then other times you go there and your meal is mediocre, at best. Complete crap-shoot. We've had more good meals there than bad, but enough bad meals there that we don't really feel  like going anymore because it's not inexpensive enough for us to gamble on getting a good meal. One of my favorite dishes at Wagamama is the chili ramen. First time I got it, I ordered chili fried squid as an appetizer, which was great, then a...

... and if it's not, then it should be. Ganked shamelessly from  this site , but majorly improved upon because that is how I roll, friends. Give it a go! Green Lentil Soup is Totally a Breakfast Food Ingredients 3 tbsp butter or vegan butter substitute, if  that's how you  roll 1 yellow onion, diced 3 cloves' garlic, minced 3-5 shakes red pepper flakes (this will make it spicy - use 1-2 if you have a sensitive palette) 1 tbsp curry powder 8 cups vegetable stock (I used water + 2 1/2 Tbsp bouillon) 2  cups green lentils, rinsed 1/2 cup coconut milk Instructions - In a large soup-pot, melt butter over medium-high heat. - Add diced onion, minced garlic, and red pepper flakes. - Cook 3-7 minutes, or until the onion has gone translucent. - Add curry powder and stir until it's evenly coated the onion. - Add stock and stir, just 'cause you can. - Rinse your lentils and add them in, too. - Bring to a boil, then reduce heat to medium-low. You...

This may be my partner's and my favorite soup. Now, you should know that this is not a distinction lightly given. I make a lot  of soup. We eat  a lot of soup. So for this soup, a relative newcomer to our repertoire, to rise up to the very top is surprising. Maybe even a little offensive. And it's cheating, a bit. This soup replaces Campbell's tinned tomato soup, for us, which neither of us much likes anymore, but which has such a nice texture that we don't quite want to stop eating it. Or didn't, rather, until we discovered this soup. It's got that creamy texture with none of the weird preservative-heavy undertones, it's downright good for you, and it's vegan. We aren't, but it is. And that's lovely. Takes about an hour to cook, all said, and I'm uploading it with all of the amounts doubled from  the original  because you're not going to want to have any less than lots of this soup hanging around. Oh! And if you're wondering ...

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...

Beans are one of my favorite foods. Yes, they make me the bad roommate, but that only matters if the other guy living here isn't being the bad roommate at the same time, which he is because he eats whatever I cook, so we mostly sit around and giggle immaturely while the cat runs and hides in the furthest corner of the house. This soup was the product of an impulse buy and a lazy weekend in early January, and it's so tasty that it'll probably be a staple  here from now on. Throw it together in a few minutes, leave it stewing in the crockpot all day, come home to a hot meal. Can't beat that! WARNING: This is NOT a quick meal. The beans soak for a full day, then the soup crockpots for like 8 hours. Plan ahead if you're going to cook this! Fifteen Reasons to Eat Crockpot Bean Soup Ingredients 1 lb 15-bean soup bag o' beans. Yes, this is a thing. 1 tbsp olive oil 1 onion, coarse-diced 1 tbsp diced garlic (or three garlic cloves) 1 bundle (around ...

I am not a vegetarian. I have no intention to become vegetarian. The word "vegan" makes me crave fried chicken. I like meat and I lobby for fair treatment of both animals and the workers who process animals for food because, damnit, meat tastes nice. That said, this dish is vegetarian. Vegan, if you skip the delicious cheese, sour cream, and cornbread (which you really, really shouldn't). I found the recipe online here and made it for the simple reason that I was hungry and had all of the ingredients on hand to make it. Well. I had half the ingredients, as in half of the listed requirements for the ingredients, so I made a half-batch. That gave us enough food for four meals, total, so a full batch would make eight meals, almost enough for a week's worth of lunches. That, in my opinion, is downright swank. Plus, it doesn't really call for anything that spoils readily, save for the sour cream (cheese lasts longer than sour cream) so it's the kind of meal t...

Okay so, admittedly, the first time I heard about this soup, my first thought was: "Well that sounds fuggin' nasty." Admittedly, the first time I saw this soup (about two minutes after first hearing about it), I thought: "Man that looks fuggin' nasty." I then polished off my entire bowl of said soup and asked for seconds. We eat it probably twice a week, minimum, use it as a full meal or a side dish, and it is easily the best source of veggies in our diet. And best of all? It tastes fuggin' delicious. Still looks nasty, though. No helping that. Tortellini Spinach Soup Ingredients 3 cups water (2 cups - 4 cups)* 2 cubes chicken bouillon (1 cube - 3 cubes)* 26 frozen/dry tortellini (oh just eyeball it)* 1 cup frozen leaf spinach (seriously, just eyeball this too)* Black pepper Shredded cheese for topping. We like any combination of mozzarella, asiago, romano pecorino, or any by themselves. * These are the measurements for one serving or a...

Ahh, this recipe. I found its original incarnation on Taste of Home online , but what I make is so very far removed from what was listed in the original, it's really become "my" recipe by now. This recipe marks my first attempt to cook something from a recipe I'd found online. Before this, I'd always just made stuff my mom had made while I was growing up, or stuff I'd made with my mom there to help me out. I've come quite a ways since then! Molly's Cheesy Turkey Stew Ingredients 1 lb ground turkey or chicken 1 medium onion, coarse-chopped 3 cups chicken broth (or 3 cubs bouillon and 3 cups water) 3 good-size red potatoes, sliced 1/2" thick, then quartered 4 carrots, and cut into 1/4-1/8" coins 3 stalks celery, chopped 1 heaping teaspoon diced garlic 2 cups milk + 1/2 cup milk 5 or so shakes black pepper 1 really healthy shake red Cayenne pepper 7 slices American cheese 1/2 cup shredded cheddar cheese 3 tbsp corn starch ...

Beer cheese soup was a specialty served only on Wednesdays, I believe, at my husband's favorite pub back home in Ohio. I never tasted it, but heard quite a lot about it. Then we moved to Massachusetts and I discovered that all beers are not created equal (though in my defense, the only beer I'd ever tasted was Nattie Lite out of a keg and Corona, which is apparently Mexican pisswater) and my interest in beer cheese soup was sparked. I followed this recipe to the letter the first time I made it (well, mostly - I kinda screwed up at one point, but nevermind) and it was all right. Kinda watery. Needed a LOT of hot sauce added there at the end. The second time I made it, I used the recipe you see here, and the result? Mmmsogood. *_* ♥ Give it a try! Let me know what you think. :) Drop It Like It's Hot Beer Cheese Soup Ingredients 2 cups chicken broth (I use 2 cups water + 2 bouillon cubes) 16 oz beer (I use Blue Moon - you want something light) 4 regular size car...