Bewitching Butterbeer

Apparently this was a thing -before- many of us were enchanted by an English mother’s stories about a boy wizard destined for greatness, but I had never heard of it .

Butterbeer is a delicious thing that I literally just whipped up and tried in my kitchen.

Would. Make. Again.

The Lineup: Butter Sweetened Condensed Milk Cream Soda Caramel Topping

The Lineup

What You Will Need:

  • 1/4 cup sweetened condensed milk
  • 1/4 cup butterscotch ice cream topping
  • 2 tbsp butter (room temp)
  • cream soda (room temp)

STEP 1
Heat sweetened condensed milk, butterscotch topping, and butter in a sauce pan. Stir until butter is melted.

Stir until butter is melted, but don't burn it!

Stir until butter is melted, but don’t burn it!

STEP 2
Pour mixture into a pint glass (or divide between two smaller glasses/mugs… the fancier the better.)

If I had a fancier glass, I'd have used it. Promise.

If I had a fancier glass, I’d have used it. Promise.

STEP 3
Fill glass (slowly) the rest of the way with the room temperature cream soda. If you like your drinks hotter, you can heat the cream soda on the stove or in the microwave until it is your desired temperature

The tasty, finished product.

The tasty, finished product.

Optionally (for grown-ups), add a shot of Buttershots, spiced rum, bourbon, or any other of your favourite adult treats that you think might be tasty with butterscotch and cream soda.

Try it out, and let me know what you think! As always, thanks for reading, and if you like what you see, feel free to comment/share/like/subscribe!

-Molly

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

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

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 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

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