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

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

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