your goose is probably only half-baked at this point

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...

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...

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 ...

It took me way longer to realize that "taste the rainbow" is a reference to Skittles, not Lucky Charms, than I care to admit. I  am not a smart man. But lunch was delicious, so I've got that going for me, at least. Taste the Rainbow (Healthy Edition) Ingredients 1 large sweet potato 1 lb frozen Brussels sprouts 1 zucchini 1 yellow/summer squash 1 1/2 tsp olive oil 1 1/2 tsp garlic powder 1/4 tsp black pepper 2 tbsp butter/coconut oil 1 1/2 tsp cajun seasoning (see below) 2/3 cup unsweetened applesauce 4 oz fresh blueberries (1/4 of the pint carton, for me) 5 or so fresh strawberries Instructions - Preheat oven to 450*F. I use my toaster oven and it works beautifully. - Peel and wash the sweet potato. Cut it up into pieces 1/2" thick and no more than 1" in any  other direction. They do not need to be even; you will be mashing them later. - Dump the sweet potatoes and frozen Brussels sprouts into your steam...

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 ...