Cauliflower Mashies

Hey y’all! Long time no post, I know. But it is because I have been doing research!

[read: I have been failing all over the place so that I have something interesting to write about for -you-!]

We’re gonna start with the more basic stuff and get into the more awesome stuff down the line, but let’s just say my skills have begun to grow beyond mere cooking and baking (though those are getting pretty good too!) and have entered the realm of… other stuff.

Cauliflower mashies! These babies taste fresh and light, and while they don’t quite mirror their brother the mashed potato in every way, they’re a darn good replacement, especially for those looking for some lighter fare now that it’s getting warmer outside.

These go great with brats and burgers, steak, certain tofu dishes, chicken… basically anything. They’re an awesome, versatile side and they’re super easy to make.

Also don’t rag on my food-tography. I was yelled at for not having any pictures of the stuff I make (because honestly I just always forget) so… enjoy it, or scorn it in silence!

You Will Need:

  • 1 stove
  • 1 large pot with lid
  • 1 colander that fits inside the aforementioned pot
  • 1 fork
  • 1 head of cauliflower
  • water

Step 1: Fill the bottom of the pot with water and balance the colander on the mouth of the pot. The bowl of the colander should go inside the pot, but the water in the pot should not be high enough to get into the holes of the colander. You’re going to be steaming your cauliflower!

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Like so!

Step 2: Chop up your head of cauliflower. Discard the leaves, but otherwise it doesn’t really need to be pretty or cut a certain way, just as long as the pieces are large enough not to fall through the holes of your colander.

Step 3: Turn the burner under the pot on high and place your cauliflower choppings into the colander. Balance the lid over top of the colander.
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Liiike so!

Step 4: Let your cauliflower bits steam until your fork can stab through them with very little resistance.

Step 5: Once your cauliflower is steamed properly, empty your pot of its water, shake the water from your cauliflower (over a sink preferably), and put your cauliflower bits directly into the pot.

Step 6: (Do this carefully if you have a teflon-coated pot as you don’t want to scratch it) Take up your mighty fork like the trident of Poseidon and mash the cauliflower. Add butter and pepper to taste, or whatever you do to fancy up your mashed potatoes.

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Step 7: Smash that mash and come back to tell us how it turned out!

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Thanks for reading, guys! As always, like, comment, share, subscribe! Keep your eyes open for more from Molly Stewart Living, coming soon.

-Molly

Carrot Fries

Holy delicious, Batman. We have stumbled upon the cheapest, tastiest, fastest snack or side dish you have ever put in your face.

Carrot fries.

Let’s get right down to it, shall we?

What You Will Need

  • 1 oven
  • Carrots (the long kind, not baby carrots — I used like 6 or 7)
  • A carrot peeler or some other method of getting the yuck off of the outside of your carrots
  • A knife
  • A cookie sheet
  • Olive oil
  • Salt and pepper

Step 1:  Preheat your oven to 350 degrees.

Step 2: Wash and peel your carrots. If you do not know how to peel carrots, look here.

Step 3: Cut each carrot in half horizontally (so you have two slightly less long pieces of carrot), then length-wise until you have four to six (depending on the width of your carrot) thinnish carrot slivers. Arrange these so they’re scattered and somewhat flat on your cookie sheet.

Step 4: Drizzle carroty bits with olive oil, then add some salt and pepper and shake ’em around until all of your slivers are nice and coated. Pop them into the oven.

Step 5: Cook for 15-20 minutes, or until your carrot fries are crispy-but-not-burnt. Check on them every few minutes, they cook very fast and are easy to burn.

Step 6: Remove your delicious carrot fries from the oven, salt and pepper a bit more to taste, and enjoy the frick out of them.

So good.

Share/comment/like/subscribe, and thank you SO MUCH for reading!

Molly

Mayo and Catch-Up

Hello folks! Did you miss me?

I fell off the face of the planet there for a bit– between my shiny new roommate, finals (I just completed my first semester of college) and PenguiCon this last weekend, I haven’t had much time or extra energy to devote to recipe-sharing.

I also haven’t had a whole lot of time or energy for cooking in general, and I’ve been eating like crap as a result, and feeling even worse.
To combat this, shiny roommate and I have been having Random Plank Moments, where one of us says “plank” or something and we both hit the floor and… well, plank for thirty seconds.

This is what planking looks like. And no, that is certainly not me.

I recommend trying it if you haven’t, but be warned that if you are as out of shape as I am, thirty seconds feels like a lot longer and you have to talk yourself into breathing fairly immediately.

Anyway! That is not why you are here. You are here to learn how to make your own mayo.

It’s cheap, it’s fairly easy (if you’re patient), and it’s way better for you than the stuff that comes in the bottle/jar.
High fructose corn syrup, while delicious, is the devil.

You can also make it taste exactly how you want! Try out different herbs and spices and see what tastes best– just make sure that whatever you add, you add it SLOWLY and taste test as you go after mixing EXTREMELY well.

What You Will Need

  • 1 whisk (sorry guys, a fork won’t cut it this time)
  • 1 medium-sized bowl
  • 1 egg yolk (just the yolk, use the whites for something else or ditch ’em)
  • olive oil
  • lemon juice or apple cider vinegar
  • salt and pepper to taste
  • any other herbs and spices you want to add

Step 1: Put the egg yolk into your bowl and whisk it around until it’s nice and broken up.

Step 2: Carefully pour olive oil into a cap or something else from which you can really control its pour speed.

Step 3: Drizzle (and I mean drizzle, this should be the most painfully slow pouring of anything you’ve ever done)  olive oil into the bowl while whisking. It should mix nicely with the egg yolk, and make sure it all gets mixed in as quickly as it’s poured.

Step 4: Repeat steps 2 and 3 several times, pausing every once in a while to give the contents of your bowl a good whisk. You will know when you can stop adding olive oil when the stuff in your bowl balls up around your whisk and is nice and thick. You know, like mayo.

Step 5: Once your mayo is the correct consistency, stop adding olive oil and slowly add lemon juice to taste. Make it as tangy as you like.

Step 6: Add salt, pepper, and/or any other herbs and spices you’d like to try, to taste.

And you’re good! We made this tonight and while we’d make a few changes (less salt, more lemon juice next time) it went over fairly well.

IF YOU DO NOT POUR THE OLIVE OIL SLOWLY ENOUGH, YOUR MAYO WILL SUCK. Seriously. It won’t mix right, it will separate, and you’ll be noshing on some filmy, gritty grossness instead of delicious homemade condiments.

Give it a try, let us know how it went, remember to share/comment/like/subscribe, and have an awesome day! Thank you, as always, for reading!

Molly