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

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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

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

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

Veggie Juice!

I know what you’re thinking.

Actually, no, I have no idea what you’re thinking. But I know that veggie juice sounds “ew”, or expensive, or out of reach, or just isn’t exactly cooking.

You’re wrong. I mean, I guess it might be “ew” to you if you juice things that don’t taste good to you, but it’s really not that expensive to do (I can afford it!) and it’s really good for you. I kind of wish I had stuck to drinking veggie juice once or twice a day like I started to a few months ago, and I plan to go back to it. I was feeling great, I had a ton of energy, I was dropping some pounds, and I stopped craving the fast food that I learned cooking to avoid in the first place.

My juicer isn’t the greatest, but it functions. It was $30 at Meijer and is pretty easy to clean.

I usually have a glass at breakfast and one before class. Other people I know like to have a glass after their workout. The point is, this stuff is quick, gives you all the nutrients you could ask for, avoids the pesky chewing involved with eating your veggies, and fills you up just enough to keep you from making non-delicious food choices you’ll regret later.

There are tonnes of other blogs and articles and stuff about all of the magical benefits of juicing and how to do it and all of that. But that’s not my mission here. My mission is to tell you how to make a delicious, quick, easy, and cheap beverage that is tasty and will make you feel good.

So, due to their cheapness and general deliciousness, I usually juice:
1/2 cucumber (rinsed but unpeeled) – ~$1/cucumber
4-5 balled leafy greens (can be kale, mustard greens, or any other leafy things you find in that part of the produce aisle) – ~$.89/bundle
a handful of balled parsley and/or cilantro – ~$.49/bundle
3-4 celery stalks – ~$3/bundle

That’s a big glass of veggie juice for ~$1.60, you can make one every day for a week and, if you purchased in reasonable quantities, it’ll all be gone before your produce ever goes bad, just in time to go grocery shopping again.

If you want something that tastes like something other than green, try adding things like:
1 carrot (washed/peeled) – ~$3/bunch
1/2 apple (washed/cored) – ~$.50/apple
1 beet (washed, unpeeled) – ~$2/bunch

You can add other fruits, roots, leafy bits, or anything that fits your palette/budget. Experiment. Report back with your findings, and check back soon for some actual cooking-type recipes 🙂
-Molly