your goose is probably only half-baked at this point

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...

I wanted to make a Star Wars pun here, but then I didn't.  Please forgive. Just for the Halibut Orange Glaze ... halibut Ingredients 1 tsp grated ginger 1/3 cup orange marmalade 1/4 cup orange juice (with pulp, mmm) 2 tsp soy sauce 1 1/2 tsp rice vinegar 1 Tbsp butter 2 cloves garlic, minced A few shakes' red pepper 10-12 oz halibut Instructions In a 9" saucepan that you can put into the oven,* grate the ginger.  If it's frozen, this is considerably easier. Also into the pan, combine marmalade, orange juice, soy sauce, rice vinegar, butter, garlic, and red pepper.  Whisk until they're all playing nice together. Bring that to a boil, then reduce it to a simmer (note to self, that's a 3 on your stove). Preheat your oven to 425*F and simmer the glaze for 10 minutes while the oven preheats. Cut the halibut into 4 strips. Transfer the glaze into a cup or measuring cup or custard cup or whatever.  Don't rinse out the pan or anything. Put ...

In case it's not been made ABUNDANTLY clear, I am 100% in love with my veggie noodle spiralizer , which was initially an impulse buy that I regretted so much that I ignored it for ... six months? before trying it out. Yes, I am regretting those six months, why do you ask. Anywhatsit, I've used the thing like six times in the past three days and have absolutely no intention of stopping any time soon. It's like I'm able to eat food again, but without all the bloating and sluggishness that usually comes with pasta. It's liberating. I am in love. This is THE PERFECT summer dish to prepare on a work-night because it takes very little actual active time to make, giving you plenty of time to shower and stuff. Oh, and it's not hot and heavy (*sner*) so it's good to eat when the outdoors is trying to act like an oven. Give it a go! Pescatarian Surf 'n Turf Ingredients 2 tbsp soy sauce 1 tbsp minced garlic (1 clove) 2 tsp minced ginger 1 tbsp rice v...

For hands of gold are cold, but a woman's hands are always warm ... Not Shae's Fish Tacos Ingredients Slaw 1/4 head red cabbage, sliced very thin and cut in half 1 small onion, diced 1 tbsp dry cilantro 2 tbsp lemon juice 1 tbsp olive oil Fish 1 lb whitefish (I used haddock, I think), thawed if you use frozen fish 1/3 cup cornmeal 1 tsp garlic  powder 1/4 tsp ground cumin 1/4 tsp chili powder Vegetable oil for frying the fish Serve with 4 flour tortillas Salsa (we use medium hot) Guacamole (just try to find fresh avocados worth eating in Massachusetts in winter, I dare you) Instructions 1. In a small mixing bowl, combine all slaw ingredients. Set aside. --- Note : The longer the slaw sits, the better it wilts. I recommend letting it sit at least 10 minutes 2. Pat the fish dry and cut it into 3/4-1" pieces. 3. In a cereal bowl, combine cornmeal, garlic powder, cumin, and chili powder. 4. In a skillet, hea...

I've always liked the idea of making fish for dinner, but since my experience with cooking fish has primarily involved fish of the frozen variety, I've never really liked the reality of fish for dinner. Took me two and a half years to realize that, hey, living in the Greater Boston area probably means fresh fish at the market, and now that I've had that realization, I'm, uh, kind of obsessed with cooking fish. (Read: we've had fish every night for the past four nights and will totally have it tomorrow and all the days after unless the promised snowstorm materializes and subjects us to leftover pizza, breakfast sausages, and gumbo.) (... there are far, far worse fates than that, don't get me wrong) This is my third variety of fish-dish, but it's my own creation, kind of, a Frankenstein's recipe if you will, and it is so ridiculously  good that everyone should try it. Right now. Shoo. Haddock & Tintin Dinner Special Ingredie...