your goose is probably only half-baked at this point

All right, let's be honest about quinoa: it's that weird, grainy thing that only weirdos who skulk around Whole Foods like to eat. It smells weird when you rinse it, like a pissed-off ladybug. It probably writes  emo poetry when you're not looking. I drop my voice on the T when I talk about cooking quinoa because I don't want strangers in Cambridge to think I'm that guy . That's right: quinoa is weird enough that I don't want citizens of the People's Republic of Cambridge to know I eat it sometimes . I'm therefore appropriately embarrassed to post my take on  this recipe , but damn everything to Dorchester it's tasty and needs to be shared. It needs to be shared . It can be made vegan  but that's another word I don't use except with great derision, so just swap the chicken broth for vegetable broth and, uh, probably don't serve it with a side of steak. Which is a thing. That we did. And it was delicious . EDIT: Top this with a...

Christmas 2012 did its level best to dispose of me and my partner. We both caught the flu, with symptoms manifesting 3 hours into the 14-hour drive back home to Ohio. We spent the entire visit sick, which meant we didn't get to visit some of the folks back home we wanted to visit and ended up sleeping way more than we should have. And then, on the 14-hour drive back home to Massachusetts, we got caught in a blizzard somewhere in Maryland and had to stay the night in a motel that, to this day, haunts my nightmares. One of the few good things that came out of Christmas 2012, that said, was the wok my father-in-law gave us. It's a big ol' thing, has a nice sturdy bamboo handle on it, and the stuff I cook in it is easily some of the best stuff I cook, hands-down. This recipe came about from my partner's request that I learn to cook with tofu. I don't know what I did wrong on the first go 'round, but the tofu kind of fell apart. I think I need firmer tofu refrige...

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...

This is, by far, my favorite dessert of all time. I learned to make it only when I moved far enough away from home that I could no longer beg it off my mom from time to time. ;) The original recipe is posted here , but it's laid out in a way that I found a little confusing, so I follow my recipe whenever I make this pie. :) Butterscotch Meringue Pie Ingredients 9" deep frozen pie-crust, baked according to the instructions 6 tbsp flour 1 pinch salt 2/3 cup 2% or whole milk 1/4 cup butter or margarine 3/4 cup brown sugar 1 1/2 cup 2% or whole milk 2 egg yolks 1 tsp vanilla 2 egg whites 1/4 cup white sugar Instructions Filling • Prepare pie crust as directed, remembering to puncture it with a fork prior to baking. Set aside to cool. • Turn oven temperature up to 400˚F. • Separate two eggs. Set aside. • In a cereal bowl, combine flour, salt, and 2/3 cup milk and mix until smooth. Set aside. • In a small saucepan over low heat, combine butter and...