Pseudo-Jambalaya!

I haven’t written in a while due to my shiny new roommate moving in and all of the preparation and cleaning that goes with transplanting and unwrapping a shiny new roommate. But I am back now, with a recipe I cooked up on accident, again just kind of throwing some things I found in the fridge into a pan and hoping for the best.

This is…kind of jambalaya. There’s no seafood in it (stuff’s expensive!) but it’s still super tasty. You can make it as hot as you like… but I like it hot, so here’s what I did.

WHAT YOU’LL NEED:

For the sauce:
1 sauce pan (any reasonably-sized pan with high sides will do)
1 can opener
1 long spoon
1 can tomato sauce (we’re not talking Prego, we’re talking the $.49 cans you find in the canned food aisle)
1 can tomato paste (get whatever kind you like, I got Italian because that’s the first one I saw)
Garlic powder, onion powder, oregano, basil, crushed red pepper flakes, black pepper, and anything else you might want to experiment with… these are your tastebuds!

Step 1: Empty tomato sauce and tomato paste into a sauce pan and turn the heat on low. Stir occasionally, eventually these will blend and thicken properly, just perform step 2 while you wait for this.

Step 2: Shake in a BUNCH of garlic and onion powder, and however much of the other herbs you selected. Stir them in well, then just stir occasionally on low heat. Put a lid over it when not stirring once it is the consistency you like. This will prevent you from cooking out too much moisture AND save your pretty stovetop from tomato splatter when the sauce gets too excited.

That’s it. Literally. Taste it every once in a while once the herbs have had a chance to cook into the sauce and add more if you like, to taste.

For the rest:
1 skillet
1 spatula
1 knife
olive oil
1 pack sausages (I like Johnsonville Smoked New Orleans spicy sausages)
1 onion
1 each red and green bell pepper (I really like these if you couldn’t tell)
Rice, cooked (I usually cook up 1/2 cup to 1 cup of dry rice)

Step 1: Drizzle olive oil into the bottom of your skillet and turn the heat on medium.

Step 2: Use your knife to cut your sausages into slices, thickness depending on how big you want your sausage bites (mine are usually about 3-4 quarters (the coin) thick) and toss them in the pan. Drizzle more olive oil on top.

Step 3: While you let your sausage bits warm up, slice up your veggies. I usually do bell peppers first as they take a bit longer to soften up, then the onion. If you would like to learn how to chop veggies, check out this post. Throw these in the pan, drizzle in more olive oil if necessary. Push things around with your spatula.

Step 4: Once things are cooked and your veggies are tender (but not too squishy), toss in your rice and pour the sauce you made above on top.

Step 5: Turn your heat down low and this all simmer and cook together for maybe 10-15 minutes with a lid on it, stirring occasionally. The longer it sits together, the tastier it becomes. Serve hot when ready.

This is fairly quick and painless to make in the grand scheme of things. Does reheat well (as long as you don’t let someone else reheat it. Someone else who subsequently decides to pour in WATER and let it cook until everything is bland mush. True story.)

Enjoy! Remember to like/comment/subscribe/share ❤

-Molly

Sage Advice from Matt the Pirate

I met my dear friend Matt in New Orleans (I promise not all of my stories happen there… just maybe all of the best ones) at a pirate-themed event that was taking place in the French Quarter. I was with the Theatrical Combat Network at the time, performing some stage combat, showing off our costumes and generally playing pirate to the entertainment of onlookers, the Travel Channel, and most importantly ourselves.

Matt walked me safely to my hotel on several inebriated evenings, bought me in the wench auction (all proceeds went to helping restore New Orleans post-Katrina) and gave me a place to stay when my flight home was cancelled. Granted that place was in Texas, but any detour is a short one when the alternative is sleeping in an airport. He also endured my vegetarianism at the time, which allowed me to try many new things, but prevented me from trying other things that were New Orleans staples.

A year or two later, when I was the brokest I’ve ever been, Matt called me up at about 2am and informed me that a flight heading to New Orleans was leaving from Detroit in about 4 hours and that he’d like me to be on it.

My. Hero.

I was no longer veggie, so he immediately ensured that I tried everything I had missed the first time around, and all in all it was one of the best trips I’ve ever been on to date.

Anyway! Matt was kind enough to guest-blog for us on the wonders of the underexplored markets just around the corner. Here’s what he had to say…

So, I’m not really a blogger, so pardon my writing. Miss Molly has been nice enough to allow me a guest spot in her blog, so I’m going to do my best to say something vaguely interesting.

Now that that’s out of the way, I do want to talk about a frequently-neglected source of incredibly good, cheap, fresh food: your local Asian market.

I’m lucky enough to live in a community where we have a massive Korean supermarket, but even for those of you not in an area with a big immigrant/east Asian community, I guarantee there is at least one grocery store catering to that demographic within easy distance, if you’re in a city of any size. (Try looking for an H-Mart near you)

“But it smells like fish in there!” you say. Yes, it does, because they’re actually cleaning fish at that counter in the back in front of you. Nothing is frozen, and the prices are probably going to be around 2/3 or 3/4 of what you’d pay for fish at the regular grocery store. Red meat can go either way on price, but fish specifically is a staple for the people they’re catering to, so you’d be silly not to take advantage. Beyond fish/meat, the other big draw for me is produce. Really fresh, seasonal produce is what drives most of these places, and again, at a significantly lower price that you’re going to pay for lower-quality produce in the generic grocery stores in your neighborhood. Bigger variety, too; take it as a chance to try some new things, and you may be surprised at what all you find that you like. The other items you can find at your local Asian grocery are about what you’d expect; a variety of fresh and dried noodles (also great ramen that isn’t maruchan/ichiban, though Molly tells me we’re trying to avoid that), a massive range of both fresh and dry spices, and a surprising amount of American name-brand items at significant markdown over your normal local grocer. The short version is, consider giving a different shopping venue a shot. You might be surprised at what unexpected good things you stumble across, and how much money you could save on items you planned to buy anyway.

Thank you so much for your sagely advice, Matt! I look forward to checking out and posting up some recipes from things I’ve found once I wander to the nearest Asian market.

Guys, while you’re hanging out, check out Matt’s Etsy, on which I was given the honour of writing several item descriptions.

Thank you for reading! Remember to like/comment/subscribe/share and if you have anything you would like to contribute, let me know!

-Molly

Nice and Easy – Spicy Tuna and Rice

Like me, many folks don’t have a ton of time to dedicate to making filling, somewhat nutritious meals. I work full time, I go to school full time, I try to maintain somewhat of a social life, and in the midst of it all it’s very hard to avoid drive-thrus and other junk food on my way to and from places.

I’m also on a budget!

This meal isn’t going to make you any skinnier, but it will fill you right up and is quick and easy to make. It has lots of protein, and can have veggies if you choose to add those.

WHAT YOU WILL NEED

  • minute rice (however much you want)
  • a can of tuna (I usually get the stuff in water, the stuff in oil is guh-ross)
  • mayo or Miracle Whip
  • Sriracha Hot Chili Sauce (you can find this like anywhere these days, look where the other condiments are– it’s a necessity)

Step 1: Make your rice. Follow the instructions on the back of the box, or basically throw some rice and twice as much water into a pot and put a lid on (2:1 ratio water:rice… so 1 cup of rice gets 2 cups of water.)

Step 2: Open your tuna, drain it, throw it in a bowl, squeeze in a bunch of mayo/Miracle Whip (more than you think you need), then dribble in some Sriracha. Mix. If you’ve never had Sriracha before, just do a few drips and mix it all up, then try it. Add more to taste, but do so very carefully because this stuff gets super hot super fast.

Step 3: Spoon some rice into a bowl. Spoon some tuna-stuff on top. Mix it up if you desire, or don’t. Enjoy.

Other things you can mix in:

  • Steamed (or more likely, microwaved frozen) broccoli
  • Stir fry veggies
  • Anything else you think might taste delicious in your super easy and fast concoction.

And that’s it! Super simple post today, but I hope it finds you well, and I hope you find it delicious 🙂

Keep an eye out tomorrow for another awesome guest blog! Thanks so much for reading and remember to like/comment/subscribe/share!

-Molly

Love and Cavities – Chocolate Chip Cookie Surprise Cake

One of my best friends is having a birthday today (happy birthday to you, Bassvocals!) and the Epic Friday crew celebrated over the weekend.

At some point earlier this month, I asked him a random question about cake and he flipped out. He gave me his best exasperated face and said with a sigh in his mildly-irritated [read: normal] voice, “Don’t make me a cake.”

I wasn’t going to. But now I wanted to, and I remembered that his birthday was coming up.
I also remembered that he liked chocolate chip cookies.

As we all know, cookies are not cake. And so, I was able to bake him something AWESOME (and diabetes-inducing) for his birthday while still obeying his annoyed command to not make him a cake.

Everyone wins, and now I have something else to write about in my blog.

HOW DO I MAKE THIS EPIC CAKE, you may be asking yourself. Well, it’s flipping easy, and delicious. It also doesn’t require an electric mixer, because those are for rich people.

Here is what I did:

WHAT YOU WILL NEED

For the cookie layers:

  • 1 large bowl
  • 2-4 cake pans of the same size
  • 1 can non-stick cooking spray (I use Pam Baking spray)
  • 1 oven
  • 3 sticks unsalted butter (2 sticks melted and cooled to room temperature, 1 stick off to the side)
  • 2 eggs (lightly beaten–just put them in a small bowl and whisk a fork around in there a few times)
  • 2 teaspoons vanilla extract
  • 2 cups light brown sugar
  • 1 cup granulated (regular) sugar
  • 2 teaspoons baking soda
  • a dash of salt (this means shake the shaker over the bowl a few times)
  • 3 cups flour
  • 1-2 packages of chocolate chips (depending on your preference, use as much or as little chocolate as you like)

Step 1: Preheat oven to 350

Step 2: Combine melted butter (2 sticks), eggs, vanilla, and sugars (brown and white) and stir with large spoon until it’s all blended nicely.

Step 3: Add in the baking soda and the salt, stir until it’s all mixed in.

Step 4: GRADUALLY add the flour (add some flour, stir it in, add more flour, stir it in, and so on.) Eventually it will get too hard for you to stir with a spoon, so wash your hands, clean off the spoon, and dig in with your fingers. Gush the dough around until there is no flour visible on the edge of the bowl or in the dough. Then make sure it all packs into a neat ball. If the dough is too gritty and won’t pack together, add 2 tbsp more butter. If it’s too greasy and drippy and doesn’t feel right, add a teeny bit more flour until it feels right.

Step 5: Now squish in your chocolate chips! Make sure they’re as evenly mixed as possible.

Step 5: Spray the heck out of your cake pans with the non-stick cooking spray.

Step 6: Separate your dough into four balls. Flatten each ball into the bottom of a separate cake pan (you will have to do multiple batches if you do not have four cake pans) and stick ’em in the oven.

Step 7: Set your timer for 15 minutes– check on your cookies after 10 to make sure they aren’t browning too fast. If they are, put some tinfoil over the top of the pan.

Step 8: Take the cookies out when they’re done and let them cool for 5-10 minutes, then flip them onto a cool cookie sheet to cool off. Layers must be completely cool before the cake is assembled. Be very careful not to flip them out too soon or they will crack/crumble and your life will be ruined.

For the frosting:

8oz marscarpone cheese
4 cups cold heavy whipping cream
3 tbsp sugar
a dash of whiskey (if you like)

Step 1: Combine everything into a bowl.

Step 2: Pick up your whisk and start beating the heck out of it. Beat and beat and beat. Your arm is going to get tired but just keep whisking that cream.

Step 3: If you are rich, when you get bored of that, plug in your handmixer and turn it on high, then mix the contents of your bowl until stiff peaks form. Stick it in the fridge until it’s needed (I’m told 3 hours is the max you should do this.)


Bringing it all together:

Make sure your cookie layers are completely cool. Place the bottom layer face-down on the plate on which you would like to serve your cookie cake (trust me, you’re not going to want to trans-plate this beast when you’re done with it.) Slather on a thick layer of the creamy frosting stuff you just made, and gently place the second layer on top of that, face-down. Slather more cream. Place third layer face-down. Slather more cream. Place fourth layer face-down. Now frost the entirety of the outside of the cake.

I sprinkled chocolate chips over the top of my cake as well. I recommend doing this as soon as you finish frosting the cake, as the cream kind of sets and solidifies a bit and it will be harder to make them stick after a fashion.

Place your beauteous masterpiece in the fridge overnight. The cream is going to soften the layers just enough to make them easy to cut through, like a cake. The frosting isn’t really heavy or all that sweet, which will counteract the oversugaryness of the cookie layers. Sort of.

Your cake’s recipient will NEVER KNOW WHAT HIT THEM. Is it a cake? Is it a cookie? Has their entire life been a lie?

This is the end result of my beautiful Surprise Cookie Cake

This is the end result of the beautiful Surprise Cookie Cake

Things I Would Do Differently Next Time:

I didn’t frost the whole cake when I initially made it. I just put the frosting between layers and then frosted the outside the next morning. We basically needed a hacksaw to cut through the damn thing, making for a hilarious twenty minutes of serving it up without destroying it. Bassvocals tells me that the cookies were much softer the next day after hanging out in the fridge another night.

Next time, I would probably only do two or three layers. The cake was absolutely delicious, but even one piece of cake was a bit much for us.

Thank you so much for reading! Let me know how this turns out for you if you give it a try. Don’t forget to like/comment/subscribe/share!

-Molly

Breakfast Scramble

If you can’t tell, I love breakfast. All the best people do.

This particular breakfast came about one day when I was feeling particularly hungry, and lazy, and had a bunch of stuff that was about to go bad if I didn’t use it, and… well, didn’t have a whole lot else. It builds up quickly to feed a lot of people, stores well for a few days if you end up with way too much, and warms up well– especially in a skillet with a little butter or olive oil.

It also goes particularly well with biscuits and gravy either on the side, on top, or mixed all up together!

You can use whatever you have lying around, really– remember that half of my recipes came from just cutting things up, throwing them into a pan, and hoping for the best. But here is how I did it, add, subtract, or ad lib as you see fit, the best cooking comes from experimentation!

WHAT YOU WILL NEED

  • 1 spatula
  • 1 veggie-chopping knife
  • 1 stove
  • 1 fork

 

  • 1/2-1 tube ground sausage (1/2 is enough for you for a few days, 1 tube is enough for a few people or however you want to slice it)
  • 3-6 eggs (depending on how much you want to make)
  • 1/2 onion (try using the onion you had left over from your breakfast cake!)
  • 1 green or red bell pepper (or both if you like lots of bell pepper)
  • 1-2 potatoes (washed, unpeeled)
  • shredded cheese (optional)
  • Lawry’s seasoning salt
  • pepper

Step 1: Squish your ground sausage out of the tube and into your skillet. I usually cut the tube in half plastic and all, then squish it out of the open end. Keeps your hands fairly clean and saves on hassle. Make sure your heat is on medium and come back occasionally to chop/swish the sausage around the pan with your spatula. Your end result should leave you with small-to-medium chunks, though ultimately how big your sausage bits end up is up to your discretion! (My general rule is, the spicier the sausage, the smaller the chunks I want.)

Step 2: While your sausage is browning, rinse your knife from cutting open your raw sausage tube, then cube your potato(es).  I have another blog post on how to chop veggies that I keep up to date– don’t be too proud to admit if you have trouble with this, it is seriously one of the things I struggle with most in the kitchen.

Step 3: Once your po-ta-toes are all cut up and your sausage is no longer pink, toss ’em into the pan and mix it up. Sprinkle in some Lawry’s if you like (sometimes the sausage is flavourful enough to season the potatoes without any outside help) stir some more, and put a lid on it. This will trap the moisture between the pan and the lid and steam the potatoes so that they cook more thoroughly, faster, and without you having to burn the outsides to a crisp.

Step 4: Leave your sausage and taters to sizzle a bit and chop up your veg (onion and bell pepper.) I recommend checking on/stirring up your sausage between chopping each veggie.

Step 5: Once everything is chopped, throw the rest into the pan, stir again (make sure your taters and sausage aren’t burning– at this point it may be wise to reduce the heat a bit) and replace the lid.

Step 6: Crack your eggs into a bowl, splash in just a little water (turn on  your tap over the bowl, count to two, and turn it off again) and take up your fork to whisk things up.

Step 7: Remove the lid from your pan and stir things around with your spatula again. Then pour in your whisked up egg, turn down the heat, sprinkle in a little pepper (if you like) and just start spatula-ing things around until everything is coated in egg. Stir occasionally, keeping an eye on things and making sure the egg doesn’t burn. At some point here, if you want to add your cheese, you can do that. Stir stir stir until the egg is all the way cooked, then turn off the heat.

Step 8: Dish your masterpiece up into bowls or onto plates or whatever your preference is. Top with ketchup, hot sauce, barbecue sauce, or whatever your condiment of choice, or enjoy without dressing it up! Don’t forget to take pictures and post them for us to admire!

Thanks so much for reading, guys and gals! Don’t forget to like/comment/subscribe/share, and let us know how your cooking adventures are going!

 

-Molly

Hangover Noodles – With Love from Lady Sazarac

I am very excited to announce my very first guest blogger– Lady Sazarac!

This dear friend of mine hails from the steamy south, calling New Orleans home and always dishing up the most mouth-watering recipes when she visits us here in Detroit. Her dinner parties are legendary…

And, like the rest of us, she prefers cooking on a budget.

Though none of us really need a reason to earn ourselves a hangover, there is a festival happening in her hometown that inspired the delicious dish she has so generously elected to share with us. Here is a bit about French Quarter Fest from the lovely Lady Sazarac herself:

While most people are familiar with our heavily marketed festival of debauchery and excess, Mardi Gras, only those in the know come for the Annual French Quarter Festival, a three day celebration of all things New Orleans. Dozens of stages, hundreds of musicians, food vendors lined up on every block, and thousands of people in linen, seer sucker and floppy hats roaming the streets of the French Quarter sipping tasty tasty adult beverages. And it’s all free. Best weekend ever. In honor of the festivities this weekend, please enjoy my following mini dissertation on the greatest of New Orleans traditions, the hungover, far too big a bar tab breakfast.

So, without further ado I invite you to devour her words (and recipe!)

Hi! I’m Molly Stewarts friend Lady Sazerac and I live in the butter and spice drenched world that is New
Orleans. New Orleanians are known for our love of strong beverage and rich food, and often I find that
grocery money is far better spent on a bar tab, so I’d like to share with you one of my all time favorite
hangover curing foods.

When Yankees have a bit too much, they wake up and think fish is a great idea for breakfast and
have bagels and lox. In the dirty south, we like spice and grease. One of the top traditional New
Orleans hangover breakfasts is called Yakamein, a spicy, greasy, savory stew, made out of super
cheap ingredients, and easy to cook in a crock pot. Traditionally served from corner stores or food
carts, Yakamein is such a staple of the New Orleans food world that the “Yakamein Lady” herself Miss
Linda Green was featured by Anthony Bourdain, and won the Food network show chopped. (This is her!)

You will need:

  • A medium sized, super cheap beef roast, with or without bone. You’ll be boiling this thing for hours, so go with the cheapest cut you can find, and make sure it has plenty of fat. If it’s not fatty enough add some bacon to the pot.
  • One small can tomato paste
  • Garlic (fresh if you can)chopped
  • One small onion chopped
  • Bay leaves
  • Salt
  • Black pepper
  • Red pepper
  • Spaghetti noodles
  • A hard boiled egg or two
  • Dried shrimp and green onion,  cajun seasoning, soysauce, and a splash of vegetable oil if you like

Put the meat right in the crock pot. Don’t even brown it. Wash your hands. Pour yourself a drink. Throw
in a few bay leaves. Add the onion. Now one or two cloves of chopped garlic. A healthy sprinkle of salt.
Some black pepper. A little bit more red pepper than you think you should. Add the can of tomato paste.
Cover the whole thing in water. Turn the crock pot on. Go out drinking.

Let it cook all night. By the time you get home from the bar it will smell amazing. Stir it, but don’t eat it
yet. Wait til morning.

Wake up. Make coffee. Drink a bloody mary. Make a big pot of spaghetti noodles. Take a few forks and
stab at the meat in the crock pot until it shreds. Ladle some of that beefy spicy greasy stew over your
spaghetti noodles. Put a hard boiled egg on top. Add some hot sauce. Slurp and enjoy.

Protein, spice, carbs and grease. The sublime beauty of a complete meal in a cup, made from scratch.
Plus, this will make enough to feed you for multiple hangovers, and freezes well. (I suppose this would
also make an awesome dinner or lunch)

Thank you so much for contributing, Lady S, I look forward to many more edible entries from you! All my love to you and your beautiful city.

To those of you considering trying this– thank you for reading! Let us know how it turns out for you, and don’t forget to like/comment/subscribe/share!

If there is something that you would like to contribute to Molly Stewart Living, let me know in a comment and I will tell you where to send your stuff!

-Molly

How to Chop Veggies

So I realized that I might not be the only one who is horrible at chopping vegetables. When I can have my way, I usually make someone else do it, and I certainly try to never do it in front of anyone. Last time I tried, I bled all over the cutting board.

In order to improve my techniques on things, I sometimes turn to people who are better at whatever I am trying to do than I am. But sometimes I don’t feel like being made fun of or looking inept, so I turn to the Internets for help.

I have compiled here a list of instructional videos that I hope to keep updating and adding to as time goes on. I hope it helps at least one person perfect their veggie-chopping technique!

 

 
Bell Peppers (video by simplecookingrecipes on YouTube)

Jalapenos and other hot peppers (video by Tasted on YouTube)

Lettuce (video by MonkeySeeVideos on YouTube)

Onions (video by GoodHousekeepingMag on YouTube)

Potatoes (video by ChefTips on Youtube)

Tomatoes (video by ExpertVillage on YouTube)

I will be back to add more as they come up in future posts! Enjoy, like/comment/subscribe/share as you see fit, and have a great day! Thanks for stopping by.

-Molly

Breakfast Cake!

Everyone’s favourite excuse for not eating breakfast (especially good-for-you breakfast) is lack of time/energy.

NO MORE EXCUSES. This is the easiest and cheapest thing in the world to do, you make it Sunday night and just cut and nuke another piece every day (pairs very well with a delicious glass of veggie juice!) If you find yourself with extra time one morning, scramble your slice up in a pan with some cheese or something.

The name is a little misleading, and the ingredients are super flexible. My recipe is gluten and lactose free, but you can add things like cheese and ground sausage or whatever else you want. Just…make sure to thoroughly cook any meat before you throw it in!

WHAT YOU WILL NEED

  • 1 bowl
  • 1 fork
  • 1 knife capable of chopping veggies
  • 1 cake or pie pan, or a small square baking pan…just make sure it’s smallish and the sides are high
  • 1 oven
  • Non-stick cooking spray (I use Pam baking spray)
  • 6 eggs – ~$1.50/dozen
  • water – free!
  • 1 each red and green bell pepper – ~$.30 each
  • frozen (or fresh– NOT canned, ew) peas – ~$2.00/bag
  • frozen (or fresh) broccoli – ~$2.00/bag
  • 1 quarter onion (cut it in half, then cut one of the halves in half, and put the rest in a ziploc in the fridge for use in something else) – ~$.10/piece
  • Some ground pepper

Step 1: Set your oven to 350 to preheat

Step 2: Chop your veggies up. Let me help, because this is something that I still struggle with, and make people like Bassvocals do at every opportunity so I don’t mess it up or cut my hand off.

Step 3: Crack all six eggs into your bowl and add a bit of water. Don’t drown it, just a splash or two of water will do. Take up your mighty fork and whip it around inside of the bowl until all of the tasty yellow yolks are broken and blended into the clear snot-like part of the egg. Now shake in some pepper.

Step 4: Take all of the veggies you just chopped up and dump them into your egg soup. Stir them up! (Note: I didn’t give an exact measure of peas or broccoli… just add however much you want. I usually add until it’s like there are more veggies than there is egg, but that’s me and you’re the one who has to eat it!)

Step 5: Spray your pan!

Step 6: Pour your eggaliciousness into the pan and stick it in the oven.

Step 7: Set your timer for 10-15 minutes. Check on your eggy cake after 10ish minutes– once it looks cooked and kinda puffy and is firm to the touch/warm all the way through in the center you should be good. If it starts browning on the edges just throw some foil on top until the rest is cooked.

Step 8: Let it cool a bit, then throw it in the fridge with some foil for consumption throughout the week, or dig in and share with your friends right away!

Nice and easy. Remember, you can add whatever you think will taste good. Try different combinations and report back with your findings!

Something else I’ve done in the past is pour the egg batter stuff into the cups of a greased cupcake tin and had mini egg pie things (like crustless quiche!) I prefer the egg cake method because I could never get the timing right for eggie cupcakes, but maybe you will have better luck.

Thanks for reading! Remember to like/comment/subscribe/share, and keep your eyes peeled from more from Molly Stewart Living.

-Molly

PSA Regarding Mustard Greens

So, I usually get kale as a dark leafy green to add to my delicious breakfast juice every morning, but last week Kroger was out and so I grabbed some mustard greens instead.

Usually I only add one or two leaves– you can’t really taste them though their nutrients are there– but this morning I grabbed about six so I could make sure to use them up before they started wilting. I balled them up, stuffed them in the juicer, and went about my juicing routine like normal. Except that, when I took my first sip, I made a horrible discovery that has been haunting me today with every burp (or would be, if ladies burped, which we do not.)



Mustard greens are very spicy. Now that you have read this, never, ever forget it.

Say it to yourself in the mirror as you’re brushing your teeth before bed.

Leave sticky notes for yourself on the fridge.

Record yourself saying it and make it the sound that plays whenever you get a notification from my blog, which you should make sure you are following right now!



Do not let the ambush that fell upon my mouth this morning trip you up when you are bleary-eyed and not yet caffeinated.

I added an apple to smooth out the taste, but the spice just kept creeping back in and I didn’t have time to doctor the juice further. This is not to say that I won’t be using mustard greens again, only to say that I will be using them in moderation and perhaps with different juice recipes. I do rather like spicy V8, so I may go for something like that next time.

You have been warned…



Stay tuned for another recipe tomorrow, and don’t forget to like/comment/subscribe/share!

-Molly